Hi Bold Bakers!
To celebrate Mother’s Day, I am going to show you how you can create this beautiful
three-course brunch.
The recipe’s are really simple, it just needs a little bit of planning, and I’m
going to show you how.
So let’s get baking!
So first off, I would like to say Happy Mother’s Day to mammy Stafford in Ireland.
She is probably the best mammy in the world, so I hope she has a great day.
Now, I want you to stay tuned to the very end of this video, because I’m going to
show you how you can bring the three dishes that we’re making together on a beautifully
set table, and your mom will be delighted with it.
We’re going to start out with our first course, which is a blueberry muffin smoothie.
Add in frozen blueberries, frozen banana, and the zest of one lemon.
Lemon and blueberries go together like peanut butter and jelly, they are two really complimenting
flavors, they’re so yummy.
So now into this mix we’re going to add some rolled oats, yoghurt, and then milk.
So now you can use a dairy free yoghurt and a dairy free milk and that will taste really
good too, so in you go.
Then last but not least, we’re going to add in our ice.
Our ice will make it nice and cold and thicken it up.
So that’s all of our tasty ingredients.
On with our hat.
And you want to blend it up until it’s really lovely and smooth.
So what makes this a blueberry muffin smoothie is the oats.
It gives a lovely thickness and creaminess to your smoothie and then also the combination
of the blueberries and the lemon tastes just like a muffin.
Once your smoothie is really blended it is done.
Look at that, lovely and thick.
So go ahead and fill up your glass, I have a really pretty little glass here.
Be generous with your smoothie cause it’s mother’s day so fill it all the way up to
the top.
Go ahead and pop in a straw for easy drinking.
And that is your blueberry muffin smoothie!
Now I’m going to give it a little taste because my mammy is in Ireland and she can’t
be here.
Also, to be fair, I am actually Waffle’s mammy so I get a mother’s day too.
Oh yum, oh yum yum yum yum yum, is absolutely delicious.
It’s funny because you always ask me for smoothie recipes and I think you’re really,
really going to like this one, oh geez it’s so good.
Ok, don’t drink your mother’s smoothie.
I’m going to pop this into fridge and then we’re going to get started on our next course.
So our next course for our Mother’s Day brunch is fruit.
Now this is a really, really easy recipe and it looks amazing.
When I kind of think fruit for breakfast I do think of my mum because she used to have
grapefruit and those kinds of things for breakfast when I was a kid so it kind of reminds me
of her.
So we’re going to start out with a cantaloupe, and a cantaloupe is a beautiful melon, gorgeous
color, and has a beautiful flavor.
Now all you want to do is cut the ends off your cantaloupe.
So the reason we cut off the bottom’s so it has a nice flat surface to sit on your
plate.
And then go ahead and slice them right down the middle.
So now what we have here is something like an edible bowl.
We are going to scoop the seeds right out of the center; you go ahead and discard these.
So now you can do this step actually the night before, scoop out your seeds, and then wrap
them in cling wrap so then the next morning they’re ready to go.
Now ours are lovely and scooped, now we’re going to make them beautiful.
Go ahead and fill you cantaloupe with yoghurt.
Now I’m using Greek Vanilla Yoghurt, but you can use any type of yoghurt that you want.
Now on top of our yoghurt I’m going to add on more fruit.
You can use any type of fruit you like.
I’m going to use some strawberries, raspberries, and blueberries.
Now for a little bit of crunch and texture, I’m going to put on some granola.
Now the recipe for my granola can be found on BiggerBolderBaking.com along with all of
my other recipes for this video.
Let’s do a nice thin line of granola scattered all around.
I love granola on fruit.
And then for another little pop of color I’m going to put in a sprig of mint, right there.
Beautiful!
Now don’t let the other half go to waste, feel free to fill that one up as well.
So now you’ll be happy to know that you can make him up in advance and then pop him
in the fridge all ready to go, he’ll hang out in there for a few hours, and then he
can bring all your brunch together.
For right now, we’re going to move on to our next dish, which is a beautiful savory
one.
So now the main course for our Mother’s Day brunch is going to be a type of a savory
bread and butter pudding, also known as a strata.
It’s really delicious and you can add anything you want in to it.
So here I have a big loaf of stale bread, and all I’m going to do is cut away the
brown bits, and the reason I want to do that is just so that our strata looks lovely and
has the same color all over.
Then go ahead and just chop it into chunks, not too big.
Now use any type of bread that you like, and you can also use a challah or kind of an eggy
bread.
This is a great recipe to make if you have bits of stale bread hanging around.
For some reason stale bread soaks up the custard better.
Once your bread is chopped put it into a bowl and set it to the side.
So now what really makes this dish kind of crazy is lots of cheddar cheese and chopped
up delicious smoked bacon!
All you want to do is just grate as much cheese as you like, I like a lot of cheese.
And then here I have some cooked bacon all ready, and then just give that a nice chop.
Chop up your cooked bacon nice and small, so you get a little bit of bacon all the way
throughout.
And then lastly, for a little bit of color, I’m also gonna chop up some parsley.
So if you’ve never had strata before, let me paint you a little picture.
Imagine bread in a savory custard with loads of cheese, bacon…oh my gosh it really doesn’t
get much better than this.
Ok, lovely, now that’s all of our accoutrement, now we’re going to bring in a bowl and mix
up our custard.
In to your bowl add in your eggs, milk, and a generous helping of salt and pepper, and
then whisk all these ingredients together.
So now because this is a custard-based dish, the main ingredient is egg, so unfortunately
you can’t leave them out, you do need them.
Ok, whisky whisky whisky, now we’re going to add in our other ingredients.
In goes our cheese, it’s like the glue that holds it all together.
I’m going to save a little bit for the top as well.
Bacon, hello, in you go.
Now if you don’t eat bacon it’s totally fine, you can leave it out, or you can add
in different vegetables instead.
Tasty, and I’m also going to reserve a little bit for the top.
Parsley, for a lovely color, in you go.
And then of course, last but not least, your bread.
Now you want to mix all these ingredients really well together, we want to make sure
that bread soaks up all of that lovely custard.
So give it a good squish down, mixy mixy mix.
So now to plan out your brunch I’m going to tell you a really great tip.
Make this strata up the night before, pop it into the fridge, and then next day all
you have to do is bake it off.
Overnight it will soak up all the lovely custard, the flavor will get better.
This is all mixed up, I’m going to set this aside for 10 minutes and let it soak.
So here I have a springform pan, this is like a cheesecake tin.
Now mine is 9”, but you can use a 12” one as well, that will work well.
And then I also have it lined with parchment paper all the way to the top so the custard
doesn’t seep out.
Now all you have to do is go ahead fill up your tin.
And with a spatula just flatten out the top.
Now, for those of you who know Bigger Bolder Baking, we don’t do things by halves, so
I am going to garnish the top of this strata with some more cheddar cheese, bacon, and
a tiny bit of parsley.
Now just before we bake it, we’re going to put a tin foil hat on the top, just to
stop it from browning too early.
Ok, lovely!
Now this guy is ready for the oven.
Bake your strata off at 350 degrees Fahrenheit, or 180 degrees Celsius, for twenty minutes.
Then after the twenty minutes, take off the tin foil and cook it for a further twenty
to twenty five minutes.
Our timer’s gone off, so let’s check on our strata!
Our strata looks perfect!
As you can see, it’s golden brown on top and it puffed up.
And you can tell it’s done because it’s firm in the middle.
Once your strata has cooled down for around ten to fifteen minutes, you can take it out
of the tin, and then pop it on to your serving platter.
So this is definitely best eaten nice and warm, so go ahead and cut your mum and yourself
a nice big slice.
As you can see the custard has soaked up throughout all of the bread, and there’s nice chunks
of bacon in there.
Now that your three courses are done, it’s time to bring them all together.
Go the extra mile this Mother’s Day and even set a beautiful table for her, and let
her know how special she is.
Oh yummy!
This is my kind of dish, and I’ll tell you why.
It is carb on carb and fat and bacon and just delicious stuff, mmm!
You definitely have to make this recipe.
I really hope you enjoyed this episode, Happy Mother’s Day to all the mammy’s out there,
and I’ll see you back here next week for more Bigger Bolder Baking!