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Mother's Day 2018: Treat Her like the Queen she is....

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WARNING WARNING Mother's Day is early this year! Sorry to bring you out of your little bubble of comfort thinking you have all the time in the world to find that perfect gift for your well deserving Mother…but you haven't. It is so much earlier this year, why? Well that’s just what our calendars are saying! Sunday 11th March. Write it in your diary, put a note in your phone, cover your house in sticky notes..whatever is needed to not let you forget.28693738_1942924162467932_1425842575_o

We think we are all pretty aware of this and can agree, but mums are basically Queens! Slightly off track, but did you know that the King's wife is a Queen but if a Princess is crowned Queen then whoever she marries or is married to can only be a prince consort as there is no higher station, and well Queens are pretty amazing and so is your mother!

With this special warning you have no excuse but to definitely spoil your mum and you can do this without having to spend a fortune. Super hero, Queen, superhuman, whatever you want to call her, we can all agree that ourown mum is one in a million. Here at Beautifully Gifted we want to help you spoil her, but obviously you know your mum best and know what she loves - like a bagaholic, chocoholic or just loves flowers. 28537112_1942924092467939_1807085406_n

Whatever it is, listen to your inner feelings and follow your heart, but if you're a bit lost we've put together a few ideas to make her feel like royalty.

Breakfast in bed is always a winner, be it a full English, trusty porridge or even the typical toast. Even without the most spectacular culinary skills you cannot go wrong with this recipe for pancakes (we know we haven't long had pancake day but you can never have too many)!

Ingredients:

100g plain flour

2 eggs

300ml semi-skimmed milk

1 tbsp sunflower oil
or vegetable, plus extra for frying

pinch salt

 Method:

1. Put the flour and a pinch of salt into a large mixing bowl. Make a well in the centre and crack the eggs into the middle. Pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.

2.  Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.

3. Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.

4. Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Serve to mum on a pretty tray with a nice cup of breakfast tea (in a bone china cup of course), and don't forget a single flower in a small vase - we promise you she will be delighted.

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