✓ Mother's day, menus and special cakes

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Mother's day, menus and special cakes

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Appetizers, first and second courses tasty and simple to make. To conclude heart-shaped cakes with a touch of red to celebrate Mother's Day with the family! Because for once I don't ...

Have you chosen your dishes for Mother's Day? Below you will find all the recipes.

FIRST MENU

Salmon trout mousse

300 g of fresh salmon trout fillets, 100 g of Philadelphia cheese, 8 slices of bread, 10 g of butter,

a shallot, 2 tablespoons of dry Martini, chives, salt, pink pepper

Remove the skin from the trout fillets, then carefully remove any bones (to facilitate the operation

use tweezers). Peel the shallot, slice it in a veil and brown it in a pan with the butter;

add the trout fillets, add salt and cook on both sides until golden brown, turning them

once with a scoop. It will take about 10 minutes.

Remove the fish from the heat and transfer it to the mixer with its cooking juices; add the cheese, the martini and

blend until you get a homogeneous cream; season with salt, distribute in 4 bowls and decorate with chives

chopped and pink peppercorns.

Cut out the slices of bread with a heart-shaped mold; arrange the hearts on the oven plate e

brown them under the grill. Serve them with the trout mousse. If time is short, you can replace the trout fillets with canned salmon in its natural state. In this case, no cooking is required and just blend the ingredients.

Penne with mint pesto

280 g of mezze penne (or another type of short pasta), a bunch of mint, 70 g of grated parmesan, 5 tablespoons of extra virgin olive oil, 2 cloves of garlic, 40 g of pine nuts, pink food coloring, 2 dl of ready bechamel sauce, salt

Put the pine nuts in a bowl, wet them with the food colornate and leave them to infuse, mixing them every now and then,

until they have taken on a nice pink color.

Wash and dry the mint, put the leaves in the blender with the peeled garlic and a pinch of salt. Blend adding the oil a little at a time and, when you have a homogeneous cream, transfer the pesto into a bowl; add the parmesan and the béchamel.

Bring plenty of salted water to a boil, add the mezze penne and cook them al dente. Scolalete, transfer them

in the bowl with the mint pesto, add the pine nuts drained from the dye and mix well. Turn the pasta over into a baking dish and put it on the grill under the hot grill for about 10 minutes.

Escalope with pink grapefruit

600 g thin slices of veal, 4 tablespoons of flour, 4 tablespoons of extra virgin olive oil, 4 pink grapefruits, a sprig of parsley, salt, pepper

Squeeze the juice of 2 grapefruits and strain it. Peel the remaining citrus fruits and peel the slices, that is

remove all the skin covering them. Do this over a bowl to collect the juice.

Put the slices of meat on the cutting board, cover them with a sheet of baking paper to avoid damaging the fibers and beat them lightly. Pass the slices in the flour, shake them to remove the excess and brown them in a non-stick pan

with oil so that they take on a uniform color. Salt them, sprinkle them with the grapefruit juice, raise the heat and let it reduce by half. Then add the fruit wedges, season with salt, season with ground pepper and cook for another 5 minutes.

Remove the escalopes from the heat, divide them into plates with their cooking juices and finish with the chopped parsley. Serve them very hot.

Cake with apple roses

a roll of puff pastry, one egg yolk, 3 dl of ready-made custard, 2 yellow-skinned Golden apples and 2 red-skinned Delicius apples, a lemon

Remove the core from the apples, cut them horizontally into slices and dip them gradually in cold water acidulated with lemon juice; then put the container with the water and the apples in the refrigerator for at least 40 minutes. Unroll the puff pastry and make a 22 cm diameter circle from the center; divide the remaining dough into one and a half cm wide strips and arrange them along the circumference of the prepared circle, overlapping them and making them adhere well. Brush everything with the beaten egg yolk and bake in the oven at 200 ° for 15 minutes. Remove from the oven and let cool.

Pour the custard into the pastry shell, drain the apple slices, cut them in half, roll them up by putting one inside the other and alternating the colors, forming rosebuds, and immediately insert them in the custard so that they do not fall apart. Put the cake in the fridge until ready to serve.

It is the highlight of the menu. Despite its triumphal appearance, it is a very simple dessert. While the father prepares the dough base, the children can create the apple roses.

New salads with rose petals

Wash and dry 125 g of new salads (lollo, chicorino, lettuce, rocket, dandelion); put them in a bowl with about ten sliced radishes and the petals of an untreated rose, washed. Season with salt and a little extra virgin olive oil and serve with the escalopes.

SECOND MENU

Pizza with cherry tomatoes

Ingredients: 500 g of bread dough, 300 g of firm and ripe cherry tomatoes, a bunch of rocket, 40 g of fresh pecorino

40 g of grated aged pecorino, extra virgin olive oil, salt, pepper

Clean the tomatoes, wash them, dry them, cut them in half and put them upside down in the colander. Roll out the dough and place it in a pan of 24 cm in diameter, lined with parchment paper greased with oil, giving it a heart shape.

Spread over the tomatoes, salt, pepper and grated pecorino and drizzle with two turns of oil. Bake the pizza at 250 degrees for about 20 minutes. Complete with the washed rocket leaves and the fresh pecorino in flakes.

Cheese biscuits

Mix 100 g of flour with 100 g of soft butter, add 100 g of grated parmesan, 50 g of blanched, peeled and chopped pistachios, pepper and an egg. Form a ball and place it, covered, in the fridge for an hour. Roll it out into a 5 mm sheet and make lots of round biscuits. Bake on a baking sheet lined with parchment paper at 180∞ for 10 minutes. Serve cold with slices of salami.

Zucchini pizza in flower

500 g of bread dough, 400 g of zucchini in bloom, 2 spring onions, 6 anchovy fillets in oil, 200 g of ricotta, a bunch of basil and chives, extra virgin olive oil, salt, pepper

Wash the courgettes after removing the flowers, trim them and cut them into thin slices. Clean the flowers by removing the stamens. Clean the spring onions, wash them, slice them and brown them in a pan with a drizzle of oil for a minute. Mix the courgettes, the flowers, a pinch of salt and a sprinkle of pepper.

Roll out the dough and arrange it in a baking tray lined with parchment paper greased with oil, giving it a heart shape. Cover with the ricotta, sprinkle with the courgettes, the chopped anchovy fillets and a sprinkling of chopped basil and chives. Complete with a drizzle of oil. Bake the pizza in a preheated oven at 250 ° for about 30 minutes.

Green apple salad

A large head of curly lettuce, a green apple, 60 g of sliced bacon, 4 slices of crusty bread, 20 g of pine nuts, a spoonful of rustic mustard, extra virgin olive oil, red wine vinegar, salt, pepper

Clean the salad, wash it and drain it. Wash the apple and keep it in the refrigerator to cut it only at the last moment. Emulsify in a small bowl 3 tablespoons of oil with a tablespoon of vinegar, add the mustard, a pinch of salt and a pinch of pepper.

Cut the bread into cubes. Toast the pine nuts in a non-stick pan without browning them too much, transfer them to a sheet of absorbent kitchen paper and, in the same pan, brown the bacon cut into strips, until golden and crisp, then transfer it to the heat. Toast the bread cubes.

Put the lettuce leaves in the salad bowl, add the apple cut into thin slices, season with the mustard sauce, mix, add the pine nuts, the bread cubes and the strips of bacon. Mix carefully to distribute the sauce, leave to flavor for a few moments and serve.

Tiramisu with cherries

300 g of pitted cherries, 250 g of ladyfingers, 200 g of mascarpone, 2,5 dl of milk, 1,5 dl of fresh cream, 1,5 dl of red wine, 90 g of sugar, 3 egg yolks, 20 g of flour, 30 g of toasted sliced almonds, a vanilla pod, an orange zest, Sherry

Whip the egg yolks to cream with 75 g of sugar. Stir in the flour and dilute with the boiled milk with the vanilla pod and then filtered. Put it back on the heat, stirring and cook until it becomes thick.

Cook the cherries in the wine with the orange zest and the remaining sugar for 20 minutes. Arrange the chopped ladyfingers on the bottom of 6 bowls, brush them with the cherry syrup and sprinkle them with a sprinkle of Sherry.

Whip the cream and add it to the mascarpone with the cream; spread over the biscuits, add the cherries and place the cups in the refrigerator for at least an hour. Serve the cake at room temperature, completing it with almonds and, if you like, a sprinkling of icing sugar.

THIRD MENU

Pinzimonio with trio of mousse

400 g. cannellini beans, 80 g of tuna in oil, an avocado, a lemon, an orange, a sprig of mint, chives, half a shallot, 4 carrots, 50 g of thick Greek yogurt, a fennel, a bunch of radishes, a green celery, a dozen small salted capers, 3 tablespoons of oil, salt

Drain the beans, put them in a small mixer with the oil, a pinch of salt, half a peeled and chopped shallot, the juice of half a milon and blend until you get a smooth cream. Wash and dry the capers, peel the avocado, cut it in half, remove the central stone and cut it into chunks. Blend it with the capers (keep some aside), the remaining lemon juice and a pinch of salt.

Drain the oil from the tuna, blend it with the juice of half an orange, a teaspoon of grated zest, the yogurt, a pinch of salt and a few mint leaves.

Clean and wash the vegetables; then cut the carrots and radishes in half, the fennel into regular wedges and the celery into sticks.

Pour the mousses into three bowls; decorate the tuna one with orange wedges and mint leaves, the avocado one with lemon zest and some capers, the cannellini one with chopped chives and served with vegetables.

Pasta with tomato and pine nuts

350 g of spaghetti, a tablespoon of salted capers, a tablespoon of anchovy paste, 50 g of wild fennel, 12 not too ripe cherry tomatoes, 50 g of pine nuts, 6 tablespoons of extra virgin olive oil, salt

Spread the pine nuts on a plate and toast them under the oven grill for a few minutes, until they have taken on a golden color; let them cool.

Wash and dry the fennel, desalt the capers leaving them to soak for five minutes in a bowl with hot water. Put the fennel and capers in the mixer, add the pine nuts, the anchovy paste and 6 tablespoons of oil and blend until a smooth cream is obtained.

Wash and dry the cherry tomatoes, slice them finely and while the pasta is cooking, let them drain on an inclined cutting board so that they lose their vegetation liquid.

Cook the pasta al dente in a large pot with plenty of salted boiling water, drain quickly, leaving a little cooking water, put it in a bowl and season with the pine nut cream and well-drained cherry tomatoes.

NB If you don't like fennel, you can enrich the sauce with a classic Genoese pesto, based on basil, pine nuts and parmesan.

Roast turkey with pepper

1,2 kg of turkey breast ready for cooking, a red onion, a rib of green celery, a carrot, a glass of dry white wine, 30 g of butter, extra virgin olive oil, a teaspoon of white peppercorns , one of black pepper, one of green pepper, one of clove pepper and one of pink pepper, salt

Crush all the different types of pepper with a pinch of salt in a mortar or blend in a small mixer until they are reduced to a powder and rub the turkey meat on all sides with this mixture.

Heat a tablespoon of oil and the butter in a saucepan, add the meat and let it brown evenly over moderate heat.

Preheat the oven to 180 degrees. Clean the carrot, celery and onion and chop coarsely, then add them to the meat in the saucepan, raise the heat and pour in the white wine.

Pour a ladle of boiling water over the vegetables, add a pinch of salt, place the pan in the preheated oven and cook for about 50 minutes, wetting the roast from time to time.

Remove the meat from the casserole, remove the string and cut it into thin slices, preferably with an electric knife; transfer it to a serving dish with the vegetables and, if you like, accompany it with a seasonal salad.

THE CAKES

A strawberry tart

200 g of flour, 100 g of butter, 70 g of granulated sugar, one egg, 6 tablespoons of ready-made custard, 3 tablespoons of whipped cream, one untreated lemon, 450 g of wild strawberries, powdered sugar, a sprig of mint, salt

Sift the flour on a pastry board, add the soft butter into small pieces and mix the two ingredients together, then work them quickly with your fingertips and rub them between the palms of your hands until you get thin crumbs; mix the sugar and a pinch of salt, make a fountain, shell the egg in the center, beat it lightly with a fork and knead everything quickly until you get a compact and homogeneous dough; form a ball, wrap it in cling film and keep it in the refrigerator for about half an hour. After this time, take it back and roll it out to a thickness of 3-4 mm, then cut out a heart shape of about 20x20 cm.

Transfer the shortcrust pastry heart to a baking tray lined with baking paper and bake at 180 degrees for about 15 minutes. Meanwhile, pour the custard into a bowl and add the whipped cream, stirring gently with a spatula; at the end perfume with the grated lemon zest.

Remove the pastry heart from the oven, let it cool, then fill it with the cream and strawberries; sprinkle with icing sugar dropped from a sieve and garnish with mint. the filmed step by step To obtain a perfect heart, cut the shape from a cardboard, place the dough on it and engrave it all around.

Keep the cream and custard in the refrigerator until the last moment, then mix them gently. Let the pastry heart cool completely, then spread the cream with a spoon in a thin layer.

Heart cake for mom

300 g of flour, 200 g of butter, 200 g of sugar, 4 eggs, 80 g of peeled almonds, 80 g of shelled hazelnuts, half a glass of milk, 2 teaspoons of baking powder, some candied cherries, a piece of cedar candied fruit, a spoonful of powdered sugar, butter and flour for the mold

Shell the eggs, separating the yolks from the whites. Put the egg yolks in a bowl, add the sugar and blend the 2 ingredients until you get a soft and fluffy cream. Add the previously softened butter and continue to whisk. Then slowly incorporate the flour, yeast and, little by little, the milk.

Chop the almonds and hazelnuts together and add them to the mixture. Beat the egg whites until stiff and gently incorporate them into the preparation. Generously grease a 25 x 25 cm heart-shaped cake pan, sprinkle it with flour, pour the dough into it and place in a preheated oven at 180 ° for about an hour.

Check the cooking by introducing a toothpick into the cake: when it comes out perfectly dry it will be cooked. Take it out of the oven, let it cool, then turn it out onto a serving dish. Sprinkle the surface with the icing sugar passed through a colander and decorate the edge and the center of the cake with candied cherries and pieces of cedar.

Round dance cake

2 cake bases with a diameter of 20 cm, a box of small macaroons, a can of spray cream, a jar of jam, a tub of chocolate chips, a pack of colored chocolate lenses.

Place a disc of cake on a flat plate and sprinkle 3-4 large tufts of cream over it (first beat the contents of the can well). Spread the cream all over the disc. Place the other disc on top and spread it with 2-3 tablespoons of mamellata, then sprinkle it with chocolate chips.

Sprinkle a large tuft of cream in the center and starting from this make many rows of macaroons that you will arrange in a radial pattern. Drop a dollop of cream on each amaretto and stick a chocolate lens on it. Clean the edges of the dish from the grain that will have fallen and put the cake in the refrigerator.

Abacus cake

2 cake bases with a diameter of 20 cm, a pack of vanilla cream, colored chocolate lenses, chocolate sticks.

Place a disc of cake on a flat plate, pour three tablespoons of vanilla cream and spread it over the entire surface of the disc. Cover with the other disc and spread this too with two tablespoons of cream. Use the chocolate sticks to form a grid, leaving about XNUMX cm of space between one row and the next. Fill in the spaces with the lenses by making many rows of the same color. While waiting to taste it, put it in the fridge.

Coral cake

2 cake bases with a diameter of 20 cm, a package of chocolate cream, a bowl of grains or colored sugar sprinkles, a jar of jam, a meringue, a bag of gummy candies in the shape of strawberries or raspberries.

Place a disc of cake on a flat plate, pour in 3 tablespoons of chocolate cream and spread it over the entire surface of the disc. Cover with the other disc and spread it with 2 tablespoons of jam, then sprinkle it with sugar sprinkles. Put the meringue in the center. Make a crown of candies around the meringue and along the edge of the cake. Clean the edges of the plate of the sugared almonds that will eventually come down and put the cake in the refrigerator.