With a little bit of planning, there’s no reason why Mother’s Day in lockdown can’t be a super fun and memorable day. Think about it: snuggling in bed, nowhere to rush to, quality time with the kids. What more can you ask for? If you answered ‘spa day’, all you need is some out-of-the-box thinking, stocking the pantry and dropping a few hints!
How about brunch at Mom’s Café?
Think hand-drawn menus, your best crockery, some fresh flowers from the garden and head chef dad to pull it all together? Who doesn’t love freshly flipped flapjacks and a pot of tea?
Brunch is a great idea as it keeps everyone full till dinner, which means mom can put her feet up or even enjoy a sneaky afternoon nap. It’s a great time to surprise her with an at-home spa day. Put some tranquil music on, brush her hair and massage her feet while feeding her some decadent cake. Now that’s how you say spa-a-a-a-h. Or invite her outside for a sunny autumn picnic while she browses a craft market of homemade gifts. Guess what? Everything on sale costs just one kiss!
If you feel like an afternoon treat, put on a special high tea for mom, complete with mini sandwiches, scones and cream and her favourite cake. If you’re lucky, she just might save you a slice…Whatever you decide, SASKO has just the recipe to make you the Mother’s Day hero.
Show your mom care this Mother’s Day with these lockdown treats
- Coconut Sponge Cake with Mascarpone
- Brunch Flapjacks & Blueberry Flapjack Cake
- Smoked beef croque monsiuer
Win a R1000 SASKO Voucher for Mother’s Day on Facebook
Whether she’s near or far, mom will always be in your heart🥰
What recipe reminds you of mom? Bake it, post it, share…
SASKO Smoked beef croque monsiuer
Preparation time: 20 Minutes
Cooking time: 5 Minutes
Yield: 12 portions
- 125ml milk
- 5g thyme
- 15g Sasko cake flour
- 15g butter
- 50g Emmental cheese, grated
- 50g Lancewood Mascarpone cheese
- 5ml Dijon mustard
- salt and pepper
- 100g sliced smoked beef
- 8 slices Sasko Low Gi Whole-wheat bread
- 150g emental cheese
- 80g butter
- Place milk and thyme into a saucepan and scald. Allow to infuse for 10 – 15 minutes.
- In a separate saucepan, melt butter over a low heat. Remove from heat and add flour. Stir until a thick paste is formed. Return to the heat and cool for 2 – 3 minutes. Slowly add infused milk, stirring all the time. Do not allow any lumps to form.
- Once all milk has been added, bring to the boil, stirring continuously. Cook for 2 – 3min. Add grated Emmental cheese, mascarpone and season with salt and pepper. Set aside.
- To make the sandwiches, spread the cooled cheese béchamel evenly onto 4 slices of bread. Top with sliced smoked beef and the remaining emental cheese.
- Melt the butter in a large frying and fry the sandwiches until golden brown and crispy.
- Cut into finger size pieces and serve warm.