However, I often found myself awake in the early hours, struggling to fall back asleep against the backdrop of children playing under the weary eye of their father. Nonetheless, simply the feeling of not having to rise immediately was satisfying enough.
Fast forward a few years and Mother’s Day became less about sleeping in and more of a spectacle, starring our two little performers donning their most outlandish dress-up outfits. Every show lasted about one song, with our son (bless his heart) doing his utmost to match his older sister’s fancy footwork — despite looking like a newborn giraffe on ice skates! It was an epic battle of wits and sibling rivalry and I was lucky enough to have front row seats.
We moved from extravagant shows to more practical and thoughtful gestures, often taking the form of handmade cards and coupons for massages or cleaning duties to be redeemed later.
The teenage years were consumed by the hustle and bustle of adolescence, and I found myself embracing a new role as chauffeur and chef, catering to the masses of friends who had become a regular part of our lives. The prospect of Mother’s Day became more enticing as it offered a break from the daily grind of cooking, cleaning and taxiing.
Which brings me to our current phase, life without children at home. We are greeted with a new-found sense of peace and quiet (too quiet?) and the satisfaction of a spotless home. However, at times, I yearn for the chaos and calamity that come with having our children at home with us. Each phase of life holds a special place in our memories and hearts and the unique ups and downs of parenthood are unmatched.
What better way to honour and celebrate mum than by preparing a delicious meal for her? I have selected three recipes specifically designed for dads and children. These recipes are not only simple to make, but also easy for young helpers to take part in. Each recipe has its own special touch that I believe will satisfy mum’s tastebuds and have her requesting them time and again, not only on Mother’s Day.
Photos: supplied
Date and orange scones
I love scones. You could say I am a "connoisseur" of scones. I have been searching for the perfect scone recipe my entire life! Subjectively, this recipe creates my perfect scone and it does not require a gentle touch as most scone recipes would suggest.
The technique of rolling the dough as you would pastry is one I adapted from my sister, who is an exceptional baker. It creates a light, fluffy texture on the inside with a lovely short crisp on the outside.
Don’t be put off by the long list of instructions; once you have learned the technique you will realise how quick and easy these are to make.
Makes 6
Ingredients
1 orange
¼ cup caster sugar
¾ cup dates (chopped or left whole depending on your preference)
Pinch salt
2 cups self-raising flour
75g unsalted butter (frozen)
270ml cream
Method
Preheat oven to 180degC fan bake.
Zest the orange and mix with the caster sugar.
Squeeze the juice of the orange into the dates, mix.
Combine the flour, orange infused sugar and salt in a medium bowl.
Grate in the frozen butter and rub the flour and butter together with your fingertips to form crumbs. Add the dates and mix.
Make a well in the centre and pour in the cream, mixing with a knife or metal spoon till it comes together.
Dust the bench with flour and roll the dough out to form a rectangle 15cm (horizontal) x 30cm (vertical).
To make the first fold, take one short end and fold it into the middle, then take the other end and fold it on top.
Turn the dough 90 degrees and roll out again to form a rectangle 15cm x 30cm. Fold, turn, repeat once more so you have done three folds in total.
Roll the dough out to a rectangle about 20cm x 14cm and cut into 6 pieces.
Brush the tops with a little cream and sprinkle with caster sugar.
Bake for 20 minutes until they are golden brown and feel light.
Field mushrooms on toast with hazelnut
With mushrooms in abundance at this time of year, this dish is a perfect way to make the most of the different varieties on offer.
The addition of hazelnuts complements the mushrooms and adds texture.
If you are looking for fresh and already skinned hazelnuts, look no further than Hazelnut Estate at the Otago Farmers’ Market - they are the best!
Serves 2
Ingredients
350g mixed mushrooms
20g butter
1 Tbsp olive oil
2 cloves garlic, crushed
¼ cup chicken stock (or vegetable)
¼cup cream fraiche (or cream)
½ Tbsp fresh thyme, chopped
½ Tbsp fresh Italian parsley, chopped
A pinch of dried tarragon (if desired)
To serve
2 thick slices of toasted sourdough or ciabatta
50g cream fraiche
Shelled roasted hazelnuts
Flaky sea salt & freshly ground pepper
Method
Carefully wipe any dirt or grit off mushrooms with a damp cloth or handy towel. Slice into even pieces (not too thin).
In a frying pan, melt the butter with the olive oil, add the thyme (and tarragon, if using) and mushrooms and season with salt and pepper.
Cook for a few minutes on a medium heat until browned on all sides then add the garlic for a minute more. Turn up the heat and add the stock. Cook for another minute before adding the cream and then finish with the fresh parsley and adjust the seasoning to taste.
To serve
Pile the cooked mushrooms on to a slice of toast and top with a teaspoon of the cream fraiche and finely zested hazelnuts with a few chopped to scatter on top.
White onion soup
with parmesan and truffle oil and quick and easy Irish soda bread
The final dish on the menu is a white onion soup taken from a recipe book given to me by my Irish friend Mary Smith, called A Year at Avoca.
It might not sound like anything special; however, rest-assured its simplicity is both elegant and sophisticated, with a delicate onion sweetness complemented by the addition of parmesan and a drizzle of truffle oil to finish.
Irish soda bread to accompany the soup gives it a more rustic feel and is worth the extra effort!
Serves 6
Ingredients
35g butter
6 large white onions, cut in half
2 cloves garlic, crushed
4 large potatoes, peeled and chopped
600ml chicken or vegetable stock
100ml cream
1 tsp thyme, chopped
75g Parmesan, grated
Truffle oil
1 Tbsp chives, chopped
Method
Melt the butter in a saucepan and add the garlic and the onions. Cover with a butter wrapper and continue cooking for 15 minutes over a medium heat but don’t let them colour. Once the onions are translucent add the chopped potatoes and stock and simmer for 20-30 minutes.
Season, add the cream and thyme and liquidise until smooth. Taste and add half the parmesan and more cream if needed.
Serve in pre-heated bowls, sprinkling the remaining parmesan and the chopped chives on top. Drizzle with truffle oil.
Quick and easy Irish soda bread
Ingredients
450g plain flour
1 level tsp baking soda, sieved
1 tsp salt
75g-100g mature cheddar cheese, grated
400ml buttermilk
Method
Mix the flour, sieved baking soda and salt together. Make a well in the centre, adding the grated cheese and the buttermilk (you may not need all of it), and mix gently until it all comes together, no need to knead. Just pop it in a loaf tin lined with baking paper.
Flatten out the top of the loaf with the palm of your hand and then run a deep line down the centre of the bread with an ordinary kitchen knife (this will help the bread to rise evenly in the oven).
Bake for 40 minutes at 200degC, then remove the loaf from the tin and return to the oven for a further 10-15 minutes or until a skewer inserted in the centre of the loaf comes out clean.
