Made with Love: Mother’s Day Recipes She’ll Adore

Show your appreciation through food with simple yet beautiful recipes perfect for breakfast in bed, brunch gatherings, or a cosy family dinner.

Find everything you need at Westfield Plenty Valley to create these three delicious, mum-worthy recipes this Mother’s Day. From fresh produce to gourmet treats, it’s your one-stop destination for a heartfelt homemade celebration.

1. Baked French Toast

Serves: 6
Cook time: 40 mins
Prep time: 10 mins

Ingredients

• 5 Butter Croissants
• 4 Free Range Eggs
• 1 cup (250ml) thickened cream
• 1/2 cup (125ml) milk
• 1/4 cup (55g) caster sugar
• 1 tsp vanilla bean paste
• 125g blueberries
• 125g raspberries
• 250g strawberries, halved
• 2 tsp cinnamon sugar
• Icing sugar, to serve
• Cinnamon sugar, extra, to serve
• Honey, to serve
• Whipped cream, to serve

Method

Step 1
Preheat oven to 160°C. Grease a 6-cup (1.5L) ovenproof dish. Arrange croissants in the dish. Whisk eggs, cream, milk, sugar and vanilla in a bowl. Pour over the croissants and set aside for 5 mins to soak.

Step 2
Sprinkle croissant mixture with blueberries, raspberries, strawberries and cinnamon sugar. Bake for 30-40 mins or until the custard is set. Set aside to cool slightly.

Step 3
Sprinkle with icing sugar and extra cinnamon sugar and drizzle with honey. Serve with whipped cream or natural yoghurt.

2. Broccolini salad with parmesan and pancetta

Serves: 4
Cook time: 10 mins
Prep time: 10 mins

Ingredients

• 4 slices sourdough, cut into 2cm pieces
• 1/4 cup (60ml) extra virgin olive oil
• 8 slices pancetta
• 1 Coles Australian Broccolini Family Bunch
• 1/2 cup (40g) finely grated parmesan
• 60g baby rocket leaves
• 1 avocado, stoned, peeled, sliced
• 300g pkt Mix-A Mato Tomatoes, coarsely chopped
• 2 tbs red wine vinegar

Method

Step 1
Preheat grill on high. Grease 2 baking trays. Place sourdough on 1 tray. Drizzle with 2 tbs of oil. Cook under grill, turning halfway through cooking, for 3-4 mins or until golden. Transfer to a plate. Place pancetta on the same tray. Cook for 1 min each side or until crisp. Cool slightly. Tear into small pieces.

Step 2
Arrange the broccolini on the remaining tray. Sprinkle with the parmesan. Cook under the grill for 4 mins or until the parmesan is golden and crisp.

Step 3
Arrange the rocket, avocado, broccolini, tomatoes, sourdough and pancetta on a large serving plate. Season. Drizzle with the vinegar and remaining oil to serve.

3. Strawberry Cake

Serves: 4
Cook time: 10 mins
Prep time: 10 mins

Ingredients
1 1/2 pound strawberries, hulled and halved
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 pound (1 stick) butter, room temperature
1 cup sugar
2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 eggs, room temperature
1 cup plain Greek yogurt, room temperature
1/2 cup milk, room temperature
2 tablespoons turbinado sugar

Method

Step 1
Butter an 8x12 ceramic dish. Heat oven to 350.

Step 2
Whisk flour, baking powder and salt together till thoroughly blended. Whisk milk and yogurt together. Set both aside.

Step 3
Place butter into bowl of stand mixer, and beat on medium speed till very light, about 3 minutes. Add sugar and continue to beat on medium speed another 3 minutes till almost white in color. Scrape down as needed. Add vanilla extract and oil, and continue to beat on medium speed till well blended.

Step 4
Reduce mixer speed to low. Add eggs one at a time and continue to mix just till well blended.

Step 5
Reduce mixer speed to lowest setting ("stir" on my mixer). Alternate milk mixture and flour mixture and stir till just well blended.

Step 6
Pour the batter in the prepared pan and smooth the top. Place the strawberries on the top in a pretty pattern, cut side down. Sprinkle with turbinado sugar. Bake for about an hour and 10 minutes, until the edges are golden brown, and a tester comes out free of cake batter.