Easy Mothers Day Recipe

Here's a great idea for a quick, low cost and easy Mothers Day two-course menu that even the youngest chefs will be able to rustle up with a little help from dad!

Mums are GREAT! I should know because I am one - hee hee! Really though, since I have become a mum I have found a totally new level of respect, gratitude and love for my own mum as I have gained an understanding of what she has had to sacrifice and endure in bringing up  two children! So if you do one thing this year, make sure you do something nice to treat your mum this Mothers Day! You don't need loads of money and expensive gifts, just taking the time to cook her a nice meal and write a meaningful card will mean the world to her.

Mothers Day Recipe: Serves 4

Not only is this great for Mothers Day but its also a brilliant family dish which is best served all piled onto one big platter in the middle of the table so everyone can help themselves to whatever they like. Make the salad up in advance to save time. If you're not keen on Kalamata olives, use whatever you prefer.

Pork & Tomato Greek Style Platter

For the Pork:

• 500g (around 6) pork loin steaks
• 1 teaspoon dried oregano
• 1/2 a lemon
• 4 cloves garlic
• 300g cherry tomatoes
• Salt & pepper to taste

For the Salad:

• 1 Red Onion
• 200g Feta Cheese
• 300g (approximately) Sundried Tomatoes in Oil (in a jar or fresh)
• 300g (approximately) Kalamata Olives (in a jar or fresh)

To Serve:

• Pittas
• The remaining lemon cut into wedges
• Tzatziki

1. Start by making the salad. Cut the onion half and then slice finely. Arrange around the edge of the platter. Drain the sundried tomatoes reserving the oil and arrange them onto of the onions. Do the same with the olives. Finally cube the feta and arange half of it on top of the olives, reserving the other half for later.
2. To make the pork, crush the garlic and rub all over the meat along with the oregano and a little salt and pepper to taste. Using a little of the sundried tomato oil, heat the pan really hot, put the pork in the pan, squuze over lemon juice, fry a few mins each side until golden and cooked through. Add the cherry tomatoes halfway through the cooking time
3. Arrage the pork and the cherry tomatoes in the middle of the platter. Top with the remaining feta and finally lemon wedges. Serve with warm pittas and tzatziki.

Amaretto & Berry Cheesecakes

An easy and quick desert which can be made in advance to save time. The amaretti biscuits and serving in individual glasses make it a bit special. For best results make the cheesecake filling and the berry topping the day before and assemble just before serving.

For the base:

• 100g (around 20) amaretti biscuits

For the filling:

• 1 teaspoon vanilla essence
• 250g low fat soft cheese
• 150ml double cream
• 40g icing sugar

For the topping:

• 250g frozen berries
• 50g icing sugar
• 1 tablespoon amaretto

1. Start by making the berry topping. Place the berries, icing sugar and amaretti in a small saucepan. Bring to the boil stirring occasionally until the icing sugar has dissolved. Simmer for 10 minutes then leave to cool.
   
2. To make the filling, place the soft cheese, icing sugar and vanilla in a bowl and mix with an electric whisk until smooth. Add the cream and continue mixing until smooth and well combined. Pop in the fridge to chill for a couple of hours until firmer.
3. Just before serving, assemble the cheesecakes into four individual glasses. Start by crushing the amaretti biscuits and putting in the bottom of the glasses. Carefully spoon over the cheesecake filling. Finally spoon over the berries along with a little of the berry sauce. Seriously good.

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