Hi Bold Bakers! To celebrate Mother’s Day, I am going toshow you how you can create this beautiful three-course brunch.
The recipe’s are really simple, it justneeds 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’sDay 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 veryend of this video, because I’m going to show you how you can bring the three dishesthat we’re making together on a beautifully set table, and your mom will be delightedwith it.
We’re going to start out with our firstcourse, which is a blueberry muffin smoothie.
Add in frozen blueberries, frozen banana,and the zest of one lemon.
Lemon and blueberries go together like peanutbutter and jelly, they are two really complimenting flavors, they’re so yummy.
So now into this mix we’re going to addsome rolled oats, yoghurt, and then milk.
So now you can use a dairy free yoghurt anda dairy free milk and that will taste really good too, so in you go.
Then last but not least, we’re going toadd in our ice.
Our ice will make it nice and cold and thickenit up.
So that’s all of our tasty ingredients.
On with our hat.
And you want to blend it up until it’s reallylovely and smooth.
So what makes this a blueberry muffin smoothieis the oats.
It gives a lovely thickness and creaminessto your smoothie and then also the combination of the blueberries and the lemon tastes justlike a muffin.
Once your smoothie is really blended it isdone.
Look at that, lovely and thick.
So go ahead and fill up your glass, I havea really pretty little glass here.
Be generous with your smoothie cause it’smother’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 tastebecause my mammy is in Ireland and she can’t be here.
Also, to be fair, I am actually Waffle’smammy so I get a mother’s day too.
Oh yum, oh yum yum yum yum yum, is absolutelydelicious.
It’s funny because you always ask me forsmoothie recipes and I think you’re really, really going to like this one, oh geez it’sso good.
Ok, don’t drink your mother’s smoothie.
I’m going to pop this into fridge and thenwe’re going to get started on our next course.
So our next course for our Mother’s Daybrunch is fruit.
Now this is a really, really easy recipe andit looks amazing.
When I kind of think fruit for breakfast Ido think of my mum because she used to have grapefruit and those kinds of things for breakfastwhen 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 offyour cantaloupe.
So the reason we cut off the bottom’s soit has a nice flat surface to sit on your plate.
And then go ahead and slice them right downthe middle.
So now what we have here is something likean edible bowl.
We are going to scoop the seeds right outof the center; you go ahead and discard these.
So now you can do this step actually the nightbefore, scoop out your seeds, and then wrap them in cling wrap so then the next morningthey’re ready to go.
Now ours are lovely and scooped, now we’regoing to make them beautiful.
Go ahead and fill you cantaloupe with yoghurt.
Now I’m using Greek Vanilla Yoghurt, butyou can use any type of yoghurt that you want.
Now on top of our yoghurt I’m going to addon 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 foundon BiggerBolderBaking.
Com along with all of my other recipes for this video.
Let’s do a nice thin line of granola scatteredall around.
I love granola on fruit.
And then for another little pop of color I’mgoing 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 youcan make him up in advance and then pop him in the fridge all ready to go, he’ll hangout in there for a few hours, and then he can bring all your brunch together.
For right now, we’re going to move on toour next dish, which is a beautiful savory one.
So now the main course for our Mother’sDay brunch is going to be a type of a savory bread and butter pudding, also known as astrata.
It’s really delicious and you can add anythingyou 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 thatis 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, andyou can also use a challah or kind of an eggy bread.
This is a great recipe to make if you havebits of stale bread hanging around.
For some reason stale bread soaks up the custardbetter.
Once your bread is chopped put it into a bowland set it to the side.
So now what really makes this dish kind ofcrazy is lots of cheddar cheese and chopped up delicious smoked bacon! All you want to do is just grate as much cheeseas you like, I like a lot of cheese.
And then here I have some cooked bacon allready, 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, letme paint you a little picture.
Imagine bread in a savory custard with loadsof 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, anda 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 goingto add in our other ingredients.
In goes our cheese, it’s like the glue thatholds it all together.
I’m going to save a little bit for the topas well.
Bacon, hello, in you go.
Now if you don’t eat bacon it’s totallyfine, you can leave it out, or you can add in different vegetables instead.
Tasty, and I’m also going to reserve a littlebit for the top.
Parsley, for a lovely color, in you go.
And then of course, last but not least, yourbread.
Now you want to mix all these ingredientsreally 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 goingto tell you a really great tip.
Make this strata up the night before, popit 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 thisaside for 10 minutes and let it soak.
So here I have a springform pan, this is likea 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 parchmentpaper all the way to the top so the custard doesn’t seep out.
Now all you have to do is go ahead fill upyour tin.
And with a spatula just flatten out the top.
Now, for those of you who know Bigger BolderBaking, we don’t do things by halves, so I am going to garnish the top of this stratawith some more cheddar cheese, bacon, and a tiny bit of parsley.
Now just before we bake it, we’re goingto 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 thetin foil and cook it for a further twenty to twenty five minutes.
Our timer’s gone off, so let’s check onour strata! Our strata looks perfect! As you can see, it’s golden brown on topand it puffed up.
And you can tell it’s done because it’sfirm in the middle.
Once your strata has cooled down for aroundten to fifteen minutes, you can take it out of the tin, and then pop it on to your servingplatter.
So this is definitely best eaten nice andwarm, so go ahead and cut your mum and yourself a nice big slice.
As you can see the custard has soaked up throughoutall of the bread, and there’s nice chunks of bacon in there.
Now that your three courses are done, it’stime to bring them all together.
Go the extra mile this Mother’s Day andeven 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 youwhy.
It is carb on carb and fat and bacon and justdelicious stuff, mmm! You definitely have to make this recipe.
I really hope you enjoyed this episode, HappyMother’s Day to all the mammy’s out there, and I’ll see you back here next week formore Bigger Bolder Baking!.