Mother’s Day doesn’t need to break the bank. Sometimes all mum needs is some quality time––and perhaps some sweet treats!
Thanks to the legends at the Adelaide Farmers Market, you can now do both with three epic (and even unusual) recipes.
The treats on offer are caramelised pear & ginger crumble, beetroot chocolate & walnut brownies, and chocolate mousse, toasted almond & mixed berry tart. Enjoy below!
Caramelised pear & ginger crumble
½ cup caster sugar
¼ cup verjuice
1 cinnamon stick
1 tbsp chopped glace ginger
6 Beur Bosc pears, peeled, cored & cut into chunks
125g plain flour
125g unsalted butter
125g brown sugar
¼ cup rolled oats
¼ cup shredded coconut
1 tsp ground ginger
1. Preheat oven to 180°C (160°C fan-forced).
2. In a medium saucepan, place sugar, dessert wine & verjuice together over a low heat, stirring until sugar dissolves.
3. Bring mixture to the boil, before adding cinnamon, ginger & pear. Simmer for 4 minutes, then remove from heat.
4. For the crumble, rub the flour, butter, sugar, oats, coconut & ginger together until mixture is well combined & looks like coarse breadcrumbs.
5. Pour the fruit mixture into a large ovenproof dish or six individual ones & sprinkle over the crumble.
6. Place baking dish on an oven tray & bake in preheated oven for 30 minutes.
Chocolate, beetroot & walnut brownies
Preparation time: 20 minutes
Cooking time: 45 minutes
250g unsalted butter, diced
180g dark chocolate (70% cocoa solids), roughly chopped
2 teaspoons orange zest, finely grated
250g rapadura sugar or light brown sugar
3 extra-large eggs, lightly beaten
1 cup (150g) wholemeal plain flour, sifted
¼ cup (25g) cocoa, sifted
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup walnuts, chopped
1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 20cm x 20cm square brownie tin with baking paper.
2. Place beetroot in small saucepan covered in water, over a medium-high heat. Bring to boil and cook until tender.
3. Drain, allow to cool, before removing skin and cutting into chunks. Place beetroot chunks in a food processor and puree until smooth.
4. In a large mixing bowl, combine butter, chocolate, zest and sugar together over a saucepan of simmering water. Stir occasionally until mixture is melted and smooth.
5. Add pureed beetroot, eggs, flour, cocoa, cinnamon, ginger and walnuts, stirring until combined.
6. Pour mixture into prepared tin and bake in preheated oven for 30 minutes or until a skewer comes out of centre with moist crumbs.
7. Remove from oven and allow to cool completely before cutting.
Chocolate mousse, toasted almond & mixed berry tart
2 cups raw almonds
1/4 cup golden caster sugar
60g unsalted butter, melted
1 tsp vanilla extract
150 g good quality dark chocolate
150 g good quality milk chocolate
3 eggs (at room temperature)
¼ cup caster sugar
300ml pure cream
300 g mixed berries
1. Preheat oven to 180°C (160°C fan-forced), lightly grease a 25cm round loose bottom fluted tart tin and line the base with baking paper.
2. Place almonds and sugar in a food processor, pulsing until mixture resembles a fine crumb.
3. Add melted butter and vanilla extract, pulsing until mixture is well combined and starts coming together.
4. Pour almond mixture into prepared tart tin, pressing firmly and evenly into the bottom and sides of the tin.
5. Place tart tin on a baking tray in preheated oven and bake for 15 minutes.
6. Remove the tart shell from oven and allow to cool completely.
7. For the chocolate mousse, pour boiling water into a large saucepan, about a quarter full and sit a large bowl on top, making sure the bottom does not touch the water.
8. Add chocolate, stirring occasionally until chocolate melts. Remove bowl from heat and allow to cool slightly.
9. Place eggs and sugar together in a large mixing bowl and beat with an electric mixer until thick and mousse like.
10. Add egg mixture to the melted chocolate, folding gently to combine.
11. In a large clean mixing bowl, whisk cream using an electric mixer until soft peaks form.
12. Add a third of the whipped cream to the chocolate mixture, folding gently to combine, to help loosen the mixture. Add remaining cream, folding gently until combined.
13. To assemble tart, spoon chocolate mousse into the cooled tart shell, spreading evenly with the back of the spoon.
14. Place in refrigerator and chill for 2 hours, to allow mousse to set.
To serve, top with fresh mixed berries.