The weather has finally turned here in Perth, with some cooler nights and chilly mornings over the past week. With Mother’s Day approaching (hint hint), we thought we would give you not one, but two easy breakfast recipes... and a sneaky cocktail idea to treat your Mum, or that special person on any day of the week! Who said you can't have a sparking fizz in bed!
We also have some markets coming up, put them in your diary!
Bold Park Open Day
11May, 1-30pm
Mould x Pinot Palooza
9-11 August
Make sure you check our website for our current stockists and remember to tag us in your creations.
Thanks for your continued support and we hope you enjoy the recipes below.
Luisa!
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CRANBERRY AND ORANGE OVERNIGHT OATS
(serves 2- double to have in the fridge for the week)
Prepare the night before:
1 cup rolled oats.
¼ cup mix of pepitas and slivered almonds
1 cup milk
Zest of an orange and juice
1/3 cup cranberries
170g Coconut Yoghurt
Cranberry and Orange Conserve - approx. 1-2tbsp per serve
In a container, combine all ingredients except the Cranberry and Orange Conserve, seal and refrigerate. In the morning, give everything a stir and add a little extra milk if you think the mix needs loosening up. Top with a generous spoonful of the conserve, more almonds or coconut and enjoy.
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MARMALADE PANCAKES
2 cups Plain Flour
½ cup Caster Sugar
2tsp Baking Powder
1tsp Bi-Carb Soda
1/2tsp Salt
1 ½ cups Buttermilk (plus a ¼ cup extra if needed)
1/3 cup melted un-salted Butter
2 Eggs
2tbsp Bitter Sicilian Marmalade
To Serve:
Maple Syrup or Honey
½ cup butter, softened to room temperature
2tbsp Bitter Sicilian Marmalade
In a bowl, mix dry ingredients. Melt butter and cool. In a jug mix buttermilk and eggs and stir through the marmalade. Make a well in the centre of the dry ingredients and add milk and marmalade mixture, stir, then add the melted butter. Mix until combined, some lumps are ok. Set aside for 30 mins.
For the topping, whisk the marmalade and softened butter together until whipped and creamy and set aside.
Heat a non-stick pan and brush with a little of the melted butter from the saucepan earlier, use a 1/4 cup measure and cook until bubbles form and start to pop, flip and cook the other side for 1 minute or until golden. Keep warm in a low oven.
Serve stacked high, drizzle with maple syrup and top with the whipped butter and marmalade and orange segments if you have them.
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RED WINE JELLY FIZZ
In the bottom of a champagne flute, place a sugar cube, 1tsp Red Wine Jelly and top ever so slowly with your favourite fizz! The sugar and red wine will dissolve as you sip! Top up as you like.
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Our Bitter Sicilian Marmalade is as it promises on the label. This is a very traditional bitter marmalade, perfect for your morning toast, or try it in our pancake recipe above..
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Our Cranberry & Orange is perfect for use in glazes, thick duck or pork, and equally good in the recipe above for overnight oats.
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