LAST MINUTE MOTHERS DAY GIFT GUIDE // Life

With Mothers Day being just 3 short sleeps away, I thought I could write a last minute post on gifts for those who haven’t exactly thought too far in advance.

Afternoon tea 

If you know there’s a restaurant you know your mum has wanted to check out for a while, now is the perfect time to book her that meal out. Afternoon tea is an English classic, and you could book it just for her and a friend or for the whole family.

Check out:

Biddys tea room

Maids Head Hotel

The Assembly House


Bake!

Everyone loves an edible gift, and by baking something you save money, can do it all the day before, and your mum knows you’ve put real time and effort into it. It’s also a great idea to bake something together with your siblings, and can then wrap it up in a nice box with ribbons if your feeling fancy.

Try these recipes:

Carrot cake 

Shortbread hearts

Coconut cake (vegan)

Mini pavlovas


CathKidston Mug

Cath Kidston just opitimises the classic English Mother, and you really can’t go wrong with one of their mugs – they have loads of different patterns and are really affordable.


NEXT Homeware

Their next day delivery is perfect for last minute buying, and their homeware section has so many trinklets your bound to find something your mum (and you) will love.

Check out:

Floral canvas

‘Family’ sculpture

Knitted heart cushion

 

 Bodyshop Gift Set

You can’t really go wrong with a body shop set, but try and pick one you knows is specific to her – maybe pick the flower you know she loves? Or the if she’s mentioned running out of a certain product recently?

Check out:

Strawberry heart set

Beauty ‘classics’ selection box

British rose

 

 (Pretty much anything from) Lakeland

If you know she’s a great cook (or just loves giving it a go, even if she does burn every Sunday roast), then your bound to find something in Lakeland. And if cooking isn’t her forte, they stock tonnes of delicious gifts as well.

Check out:

Mary Berry oven gloves

Sea salt caramel truffles

Tablet stand

Strawberry liquorice

 

 Beauty/Spa voucher

Everyone loves to be pampered once in a while, so check out your local spa or beauty salon and see what treatments you think she’s like best. Jarrold also do vouchers, so you can pick the amount you spend and then leave it up to her to decide on what she wants.

 

 A Bouquet

There’s not many people who don’t like flowers, so why not order a big bouquet to bring with those little shortbread’s or cupcakes you made up to her with a cup of tea as she awakes to brighten her day. If you don’t have a florist nearby, most supermarkets sell bouquets and you can order online.


Wishing everyone out there a lovely lovely Mother’s Day xoxo
 

 

 

VEGAN CHOCOLATE MOUSSE // Recipe


Mousses traditionally use whipped egg whites, caster sugar whisked with egg yolks, chocolate and whipped cream, so it’s easy to see why this is such a delicious well loved dessert.However, this recipe manages to replicate that airy, smooth perfection using just three ingredients – silken tofu, cocoa powder and dark chocolate.

Silken tofu has less water pressed out of it then the traditional tofu that you would use in stir fries etc, but it’s still a great source of protein as well as have an almost neutral taste making it perfect to add with other flavours.

You can also custom the basic mousse with any flavours you like;

black forest – stewed black cherries with shaved dark chocolate

chocolate orange – add zest of 1 orange and decorate with candied orange peel

matchmakers – add 1/4tsp of mint extracts and decorate with crystallized mint leaves

  

 

Vegan Chocolate Mousse

  • Servings: 2
  • Time: 15minutes + 1 hour chilling
  • Difficulty: easy
  • Print

A light, airy, yet luxurious mousse completely egg, cream and milk free.

Ingredients

350g silken tofu

4level tbsp cocoa powder (or 2tbsp cacao)

50g dark chocolate, 70% +, melted and cooled slightly

50g raspberries

30g hazlenuts

Directions

  1. Melt the dark chocolate in a glass bowl over a pan of simmer water, or in the microwave in 20 second blasts, until smooth and glossy, then leave to cool for 10 minutes.
  2. Drain the liquid from the silken tofu.
  3. Add to the blender (or nutribullet) with the cocoa and melted chocolate.
  4. Divide between the two glasses or bowls, leave to set for 1 hour.
  5. Decorate as you wish (I toasted some hazelnuts in an oven for 15minutes at 180C, then chopped them and sprinkled them over with some raspberries).

This will keep well in the fridge for up to 5 days.

 

 

 

 

 

PERFECT CARROT CAKE // Recipe

Carrot cake is my family’s all time favourite cake, and being competely unbias the carrot cake at No33 Cafe is the BEST you will ever buy. I’ve used this as the basis for mine, but made a couple of slight changes to suit it to my exact tastes. It’s also incredibly easy to make, and has got carrots in so pretty much counts as one of your 5-a-day.

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170g/6oz caster sugar

55g/2oz dark brown sugar

3 medium eggs (or vegan egg replacement or 1/2 cup apple sauce + 60ml extra oil)

175ml oil (sunflower, vegetable or coconut)

3/4tsp vanilla extract

225g/8oz self raising flour

1tsp bicarbonate of soda

1tsp cinnamon

200g/70z (around 3 large) carrots, peeled and grated

50g/1.75oz handful of raisins (optional)

Icing –

2 tubs of mascapone OR 2 tubs vegan cream cheese

up to 50g/2oz icing sugar, sifted

drop of vanilla extract

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Preheat the oven to 180C/350F/gas mark 4.

Whisk the eggs and both sugars together in a large bowl until well combined, then add in the oil, vanilla, sift in the dry ingredients, and beat everything together.

Split the batter between two 8 inch cake pans lined with grease proof paper and oil.

Bake for 25 minutes, or until when inserted with a cake skewer it comes out with just a few crumbs, and leave to cool on a rack.

For the icing, gently beat the mascarpone or vegan cream cheese until smooth, then add the vanilla, sifted icing sugar and fold in gently.

If the icing is too runny, place it in the fridge for an hour until it hardens.

When the cake is cool and the icing is ready, spread half of the icing onto one cake with a knife (palette knifes are particularly great at this), then repeat with the next layer of cake. Grate some extra carrrot on top to decorate, and serve.

This keeps well in the fridge for up to 5 days.

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CHOCOLATE COVERED MARZIPAN // Recipe

 Marzipan is definitely a love or hate it kinda thing, but these tiny little treats are more popular then the thick strip everyone picks off from their Christmas cake. I made these using the left over ready to roll marzipan from decorating our own cake, but you can make your own if you’re feeling really adventurous. 

  

Ingredients:

200g marzipan

50g chocolate of choice (I used a mix of 70% dark and dark orange chocolate)

Handful of icing sugar 

Decorations of choice (eg. Holly leaves, red balls, sprinkles)

If you’re using flavored chocolate, you may want to decorate them to reflect this (e.g. Orange zest as I did, crushed candy canes for mint chocolate, chopped dried cherry for cherry chocolate) 

 Dust a clean working surface with icing sugar, then roll out the marzipan to about 2mm thin, ensuring you regularly turn it and dust the pin as well so nothing sticks.

Using a variety of cooking cutters, cut out the shapes, place them on a tray of grease proof paper and gather up the left over and re roll it until you have used up as much as you can. 

Leave them to harden up slightly for ten minutes in the fridge while you get the chocolate and decorations ready.

Break the chocolate into small pieces, then melt it over a ban Mari or microwave in 20 seconds bursts, stirring between each so it doesn’t burn.

Using a spoon, paint the melted choocate on the shapes in whatever fashion you wish (I went for the ‘half dip’ style, and rustic drizzle). After each one, sprinkle or place the decorations of your choice before the chocolate sets.

Leave them all on the tray to harden for around 1 hour back in the fridge, then you can layer them up and keep them in the fridge for up to one month!

These are great to tie up with ribbon and give as edible gifts, and you just even pierce holes in the top of them and hang them on the Christmas tree! (Although I would recommend using cooking chocolate if so, as this hardens better).

  

I also used the left over chocolate to dip some nuts and dried fruit in; equally delicious and quite pretty in pictures.