Two Recipes to Earn Your Spot as The Favourite This Mother’s Day

Everyone knows that Mother’s Day is all about showing your Mum you really appreciate everything she’s done for you… and brunch.  If you are lucky enough to be sharing a bubble with your Mum, these recipes by Ottolenghi will ensure she gets the lovely morning meal she deserves.

Ottolenghi’s Courgette and Ciabatta Frittata

INGREDIENTS | Serves 6 – 8

– 500g ciabatta or light rye bread, crusts removed and torn (net weight 250g)
– 200ml full cream milk
– 200ml fresh cream
– 1 garlic clove, minced
– 6 eggs, (xl)
– 5ml dried oregano
– 1 stem fresh rosemary, de-stalked and finely chopped
– 80g parmesan cheese, grated
– 2 medium courgettes, coarsely grated (200g)
– 200g baby spinach, roughly chopped
– 25g basil, torn
– Salt and black pepper, to taste

Method: 

– Preheat  the oven to 180º C. Grease a 20 x 25 cm baking dish.
– Place the bread, milk and cream in a large bowl. Give it a good mix and set aside for 30 minutes.
– Whisk together the garlic, eggs, oregano, rosemary and 50g of the Parmesan. Add 3/4 teaspoon salt and freshly cracked black pepper.
– Add the egg mixture, courgettes, spinach and basil to the soaked bread and mix to combined.
– Transfer the bread mixture to the baking dish and spread out evenly. Bake for 20 minutes. Sprinkle the remaining Parmesan over the top and return to the oven for a further 25 minutes. If you’re using rye, add another 5 minutes to the cooking time.

Set aside for at least 5 minutes before serving.

Ottolenghi’s Cornbread with Maple Roast Peaches

INGREDIENTS | Serves 4

Instructions

 

Corn Bread:

 

– Preheat the oven to 220°C. Grease and line a loaf tin (about 22cm x 9 cm – mine was a little bigger than this but still worked well)

 

– Place a small frypan over high heat and add the corn kernels. Char for 2 minutes, shaking the pan to prevent burning, until golden-brown. Remove and set aside to cool.

 

– In a large bowl, mix together the melted butter, milk, yogurt, egg yolks, honey and roasted corn.

 

– Sift over the flour, polenta, baking powder and salt and fold in until just combined.

– In a separate bowl, beat the egg whites to soft peaks. Gently fold a third of the egg whites at a time into the corn mix until just combined.

– Pour into the lined loaf tin and bake for 20-30 minutes or until a skewer inserted comes out clean and the top is golden. Cool for 10 minutes before removing from the tin to a cooling rack.

– Meanwhile, make the maple roast peaches and mascarpone cream.

– When ready to serve, heat a large fry pan with a tablespoon of butter on medium heat. Slice the cornbread into thick slices. Fry the slices of cornbread until golden brown, flipping halfway through (about 2-3 minutes per side).

– Serve with the blueberries, maple cream and maple roast peaches. Drizzle with the reserved extra peach cooking syrup.

Maple Roast Peaches: 

 

– Preheat the oven to 200°C.

– Place the peaches, cut side up, in a single layer in a baking dish.

– In a small bowl, mix the maple syrup, vanilla and lemon juice. Pour over the peaches

– Roast peaches for 30 minutes or until very tender. If you wish to get charred edges, turn on your grill or broiler and place the dish on the top shelf of your oven. Watch carefully to ensure they don’t burn! This normally takes a couple of minutes, but depends on your oven.

– Transfer the peaches to a bowl, reserving the syrup separately for serving.

Maple Mascarpone Cream:

 

– Place the mascarpone and creme fraiche in a small bowl and whisk until smooth. Add the maple syrup and vanilla and continue to whisk until just combined. Taste to adjust sugar if you wish. Place in the fridge until needed.

 

 

SHOP OTTOLENGHI’S SIMPLE

 

 

IMAGES & RECIPES via : Ottolenghi, The Brick Kitchen, Bibby’s Kitchen