What’s the best way to show your mum you care? Take a little time out and cook her something fabulous, fill her tummy with love as well as her heart! Why not invite her over for brunch? A simple rustic brunch idea….
Poached Egg with a Salad of Watercress and Bacon, serve with a chilled bottle of Winbirri Vineyard Reserve
- A bag of watercress, washed and shaken dry 1 egg per person
- 3tbsp olive oil
- tbsp Aspalls red wine vinegar
- 24 slices Lane Farm smoked streaky bacon
- thick slices of Pye Baker sourdough toasted 1 garlic clove sliced in half
- tbsp chopped flat leaf parsley
- Place your plates in a warm oven.
- Wash and dry the watercress and set aside.
- Toast the sourdough then rub the toast with garlic sliced lengthways.
- Poach the eggs gently in simmering water. Meanwhile heat the olive oil in a pan and cut the bacon into strips, fry until golden.
- Remove the bacon from the pan and set aside, add the red wine vinegar then toss the watercress in the cooking juices for a few seconds. Sprinkle over the parsley and give the salad a final toss.
- Get your plates ready and place the toasted sourdough in the middle of the plate.
- Then put a handful of your dressed salad on the toast. Next sprinkle over your golden bacon.
- Place your beautifully poached egg on your salad sprinkle with the ends of parsley and serve.
Here at Green Pastures we have the best in local chocolate and treats!
You can simply enjoy an after brunch chocolate truffle from our good friends at Booja Booja, local cheeses from the famous Mrs Temple, or if you are feeling adventurous why not bake mum a a very pink rhubarb and lemon cheesecake? Rhubarb is now in season, the stems are bright pink and bursting with that ‘springs on the way’ flavour, even if it’s raining outside! A warm slice of this cheesecake will be sure to leave your mum with a nice pink glow!
Baked Rhubarb and Lemon Cheesecake
- 100g Mascarpone Cheese
- 600g Full Fat Cheese
- 150g golden Caster Sugar
- 2 lemons
- tbsp plain flour
- Medium free range eggs and 2 yolks beaten
- 100g Sour cream
For the Rhubarb Curd
- 360g Trimmed local rhubarb cut into 2com cm cubes
- 50g Golden Caster Sugar
- 2tbsp cornflour
- 2 medium free range eggs
- 50g unsalted butter
For the base
- 60g Unsalted butter
- 200g Digestive Biscuits
To make the rhubarb curd, mix the rhubarb, the golden caster sugar and grenadine in a pan. Heat gently for about 12 minutes or until the rhubarb starts to break down. Remove and purée in a food processor, then return to the pan. Mix the cornflour with a little of the purée from the pan to make a paste, then return to the pan, bring to the boil and let it bubble for a minute. Taste and, if it’s too sharp, add another tablespoon of sugar. In a bowl, whisk the yolks with the butter and rhubarb mixture. Cover and cool completely.
Preheat the oven to 180°C/Fan 160°C/Gas 4. To make the base, grease a 22cm x 9cm deep, loose-bottomed sandwich tin and line with a circle of baking paper. Put the digestives into a sealable bag and crush to fine crumbs (a rolling pin is great for this). Melt the butter in a pan (or microwave), then add the crushed biscuits. Stir well, then spoon into the tin, pressing down to ensure a firm, even layer. Place in the fridge for about 20 minutes.
To make the cheesecake mixture, beat the mascarpone and cream cheese until really smooth (a mixer is best for this, it will take a couple of minutes). Add the sugar and continue to beat for a couple of minutes more. Beat in the lemon zest and flour, followed by the beaten eggs, a little at a time, then fold through the soured cream.
Spoon layers of the cheesecake mixture and rhubarb curd into the tin and ripple the top with a skewer. Bake for about 50 minutes until golden with a slight wobble. Turn off the oven and leave inside to cool completely which will prevent cracking.