A Little Bit of Magic – Mother’s Day Recipes
With Mother’s Day just around the corner we have been inspired to create the perfect afternoon tea picnic to celebrate Mum, another wonderful wāhine in your life, or even just to treat yourself! Happy cooking!
On the edge of Ōtautahi in the picturesque area of Ohoka lies Tangleby Gardens – a tangible realisation of Sue Heazlewood’s passion for gardening, food and colour. Not only has she transformed what was essentially a paddock into a garden sanctuary, she is an accomplished cook and author of two beautiful books set in her surrounds.
Tails of Tangleby was inspired by the oversized playhouse found in her garden and tells the story of two delightful little rabbits as they travel and cook their way around the garden, while A Table at Tangleby is for the more mature palate.
It is a book for those of us seeking inspiration and recipes that aren’t overly complicated or daunting. That instead are versatile and relatable – that allow us to cook and create, and bring Sue’s desired ‘little bit of magic’ to those we are feeding.
Recipes have been reproduced with thanks as an extract from A Table at Tangleby by Sue Heazlewood, published by Auckram Publishing. $64.95. tangleby.co.nz
Vanilla & Berry Cake with Rose Water Meringues
(Pictured Above)
Serves 12
230 g butter – softened
250 g sugar
2 eggs
125 g light sour cream
2 teaspoons vanilla extract
200 g flour
2 teaspoons baking powder
70 g ground almonds
extra berries, edible petals and
leaves, to garnish
Rose Water Meringues
2 egg whites
a pinch of salt
½ cup caster sugar
1 teaspoon rose water
pink food colouring
edible dried rose petals, to garnish
Cream & Berry Filling
250 ml cream
1 teaspoon caster sugar
1 teaspoon vanilla extract
1 cup fresh berries
Rose Water Frosting
150 g butter – softened
3 cups icing sugar
2 teaspoons rose water
2–3 tablespoons hot water
To make the Rose Water Meringues, preheat the oven to 120°C (100°C fan bake). Line a baking tray with baking paper. Beat the egg whites and salt until soft peaks form. Slowly add the sugar a tablespoon at a time, beating between additions until the mixture is thick and glossy. Add the rose water, then stir in the food colouring one drop at a time, until you reach your desired colour.
Drop heaped teaspoons of meringue onto the prepared tray. Sprinkle with the rose petals. Bake for 1¼ hours. Turn off the oven and allow the meringues to cool in the oven with the door slightly ajar.
To make the cake, preheat the oven to 170°C (150°C fan bake). Line a 23cm diameter round springform cake tin with baking paper. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla. Fold in the sifted flour and baking powder, then the ground almonds.
Transfer to the prepared cake tin and smooth the top. Bake for 45 minutes or until the cake is risen and a skewer comes out clean. Cool in the tin for 10 minutes before turning out onto a rack to cool completely. Cut horizontally into 2 layers.
To make the Cream & Berry Filling, whip the cream, sugar and vanilla. Sandwich the cake layers together with the whipped cream and berries.
To make the Rose Water Frosting, beat the butter until light and fluffy.
Gradually add the icing sugar, a cup at a time, beating well between each addition. Add the rose water and enough hot water to make a smooth, spreadable frosting.
Smooth a thin layer of Rose Water Frosting over the top of the cake to ensure there are no crumbs, then cover with a final layer. Top the cake with the meringues and garnish with extra berries, edible petals and leaves.
Chocolate Leaves
To make chocolate leaves, melt 100 g chocolate in the microwave. Dip one side of each spray-free basil leaf in the chocolate, place on baking paper and refrigerate until set. Carefully peel off the leaf.
Chocolate Melting Moments with Kahlúa Cream
Makes 18
200 g butter – softened
1/3 cup icing sugar
1 teaspoon vanilla extract
1 cup flour
1/3 cup cornflour
¼ cup cocoa powder, plus extra
for dusting
Kahlua Cream
2 teaspoons instant coffee
2 teaspoons boiling water
1½ cups icing sugar
50 g butter – softened
1 tablespoon Kahlúa or any
coffee liqueur
Preheat the oven to 160°C (140°C fan bake). Line 2 baking trays with baking paper.
Place the butter, icing sugar and vanilla in a large bowl and beat with an electric mixer until light and fluffy. Sift in the flour, cornflour and cocoa and stir to combine.
Transfer the mixture to a piping bag with a 1 cm nozzle. Pipe 36 biscuits onto the prepared trays. Bake for 15–20 minutes until slightly firm.
Cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
To make the Kahlúa Cream, dissolve instant coffee in the boiling water in a large bowl. Add the icing sugar, butter and coffee liqueur and beat with an electric mixer until well combined.
Use the Kahlúa Cream to sandwich the biscuits together. Dust with cocoa to serve.
Lemon & Poppyseed Muffins
Makes 12
2 cups self-rising flour
1 cup sugar
½ cup poppyseeds
zest of 2 lemons – finely grated
100 g butter
2 eggs
1 cup milk
Candied Lemon Slices
1 cup sugar
1 cup water
2 lemons – washed and sliced
Lemon Topping
¼ cup sugar
juice of 2 lemons
To make Candied Lemon Slices, combine the sugar and water in a medium saucepan. Bring to the boil and cook until the sugar is just dissolved. Add the lemon slices and simmer for 10–20 minutes or until translucent.
Remove with a slotted spoon and drain on paper towels.
Preheat the oven to 190°C (170°C fan bake). Line a 12-count muffin tray with paper cases.
To make the muffins, whisk the flour, sugar and poppyseeds in a bowl. Add the lemon zest. Heat the butter in a separate bowl or saucepan until just melted. Add the eggs and milk and whisk well.
Pour the liquid ingredients into the dry ingredients and mix to combine. Don’t overmix. Spoon into the prepared muffin tray and bake for 10–15 minutes until the muffins are golden brown and the centres spring back when pressed.
Allow to cool for 2 minutes while you make the Lemon Topping.
To make the Lemon Topping, combine the sugar and lemon juice. Don’t allow the sugar to dissolve. Brush onto the warm muffins and top with Candied Lemon Slices.
