Clean Supper Club our Mother's Day Menu

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Creatively Clean Eating
MOTHER'S DAY MENU
Clean Supper Club

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We’ve been thinking about our some of our scrummy Clean Supper Club recipes to enjoy this Mother’s Day.  We’ve chosen a selection of easy to prepare, delicious and fail safe family favourites for you (and for us!).
 
Sadly this year due to distance and family circumstances we won’t be with our Mum’s on Mother’s Day, but they know we love them very much and appreciate everything they do for us.
We are very lucky though as we know there will be lots of cuddles with our beautiful children.

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Our Mother’s Day Menu looks like this…

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Mothers Day Menu
Clean Supper Club
 
Breakfast
Pancakes
&
A glorious Smoothie
 
Elevenses
Loose Leaf Rooibos (served in a real teapot)
&
Goji Berry, Rosehip & Cacao Hearts
 
Lunch
Sweet Pepper, Goats Cheese & Asparagus Quiche
Rainbow Slaw with Orange & Ginger Dressing
 
Afternoon Tea
Chamomile Tea
&
Lemon Cake
(Drizzle Optional)
 
Supper
Free range organic Roast Chicken
Roasted Root Vegetables
With Seasonal Greens
 
Dessert
Rhubarb, Blueberry & Plum Crumble
with Coconut Cream
 
 
Click on word links to take you through to our recipe pages.

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Here are a couple of the recipes to get your taste buds tingling!

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Sweet Pepper, Goats Cheese & Asparagus Quiche

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This is a delicious healthy twist on a traditional quiche. You may be surprised to find a nut base instead of pastry & with the use of coconut cream instead of cow’s dairy it makes this quiche low in saturated fats and high in flavour!
 
 
Serves 8
 
Time to prepare - 25 minutes.
Bake time - 30 minutes in total.
 
Equipment
Food processor
Whisk or Food Mixer
Mixing bowl
Small non-stick frying pan
Baking paper
Blind baking balls or rice
24 to 26 cm diameter Quiche tin – loose bottomed or if fixed base line with baking paper.
 
Heat oven temperature to 180 °C (fan)
 
Ingredients
Filling
1 tbsp. of Rapeseed oil
4 Large Eggs
250ml Coconut Cream
1 Sweet Pepper
8 Asparagus spears sliced into bite sized pieces.
65g of Soft Goats Cheese
Juice 1 lemon
A good pinch of Himalayan Pink Salt
Black pepper
 
Quiche Case
300g Almonds or a mix of brazil, almond & cashew nuts
4 tbsp. of Spelt or gluten free flour
1 large Egg
1 tbsp. of water
Butter to grease Quiche tin (we use goats butter)
 
 
Method
Heat oven to 180°C
Line or grease tin with goat’s butter.
 
Quiche Base.
Using the food processor grind the almonds into a grainy flour (we like quite a crunch and retain a few chunks). Add 4 tbsp. of spelt flour, 1 egg and add 1 tbsp. of cold water, blend until the mix starts to bind.
 
Tip half of mix into the quiche tin and using your hands firmly press and mold the mix in to the tin. Tip the rest in and press it into the sides of the tin. Make sure you leave no cracks in the base and the pastry reaches the tops of the tin.
At this point we like to blind bake the base, tear off a strip of baking paper that is slightly wider than the quiche dish, screw it up, unravel it and place onto the pastry, tip in blind bake balls or rice then place in the middle of the oven and cook for 10 -12 mins. Once case is baked, remove from oven.
 
 
Quiche Filling.
Meanwhile break 4 eggs into a bowl, squeeze in the coconut cream, add lemon juice, and grind in black pepper and a pinch of salt. Either using the food mixer or a hand held whisk blend together until smooth and creamy.
 
Slice Sweet peppers (we did them in rings), warm oil in frying pan and lightly fry until just turning soft. Remove from pan and set to one side.
 
Slice the goat’s cheese into small cubes and the asparagus in to small bite sized pieces.
 
Pour the filling mix into the quiche case. Scatter the sweet peppers across the filling and poke lightly into the mix. Place the asparagus pieces evenly over the surface & finally add the pieces of goat’s cheese all over the quiche.
 
Place onto the middle shelf of the oven and cook for 20 minutes until the surface turns lightly golden & the middle of the filling doesn’t wobble.
 
Remove from oven, slice and serve.
 
Tips
If you don’t eat the whole quiche it will store in the fridge for up to 2 days. Delightful eaten hot or cold. We regularly vary the fillings and love feta, courgettes, roasted tomatoes, basil in any combination.
 

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LEMON CAKE, DRIZZLE OPTIONAL...
Clean Supper Club

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This is a delightful sponge cake; we adore its texture and love the lemony flavour.
Gorgeous purely as a cake or covered with lemon drizzle.
So easy to make and great as an emergency cake bake!
 
NOTE
If making the Lemon Drizzle Cake we use the 1 lb. loaf tin.
For a small Lemon Cake we use half the measurements and a single 15cm cake tin and for a two-layer cake we use two 15cm cake tins.
 
Serves
2x 15cm round take tins serves 8-10 slices
1lb loaf tin serves 12 good-sized slices.
 
Equipment
15cm tin  
1lb loaf tin
Pan
Food mixer
 
Baking time
Oven temperature 180°C (fan)
15cm tin requires 25 minutes
1lb tin requires 45-50 minutes
 
Ingredients
200ml of melted coconut oil
100ml of rice malt syrup
60g of xylitol
150g of Spelt Flour
150g of Ground almonds
1tsp. of baking powder
4 large eggs
4 lemons zested
 
Drizzle Ingredients
3 tbsp. of raw honey
Juice of 3 lemons
2 tsp. of xylitol
 
 
Method
 
Prepare cake tins; line the circular tins with baking paper and grease with goat’s butter.
Tear off a rectangular piece of baking paper twice the width of the loaf tin.
Scrunch it into a ball and then smooth into the corners of the tin.
 
Gently melt the coconut oil in the pan. Set to one side to cool slightly. Meanwhile measure out the flour, almonds, xylitol, baking powder and lemon zest into the mixing bowl.
 
In the food mixer or with a hand held whisk, whisk together the eggs and rice malt syrup for 5 minutes or until smooth & silky with a slight froth. Pour in coconut oil and stir thoroughly.
 
Add the wet ingredients to the dry and mix together well. The mix is quite thick and not at all runny, but don’t worry about this. Spoon evenly into the two tins or single tin and gently smooth the surface.
 
Place onto the middle shelf in the centre of the oven and bake.
Timings          The 15 cm tins require 25 minutes,
                        The 1lb tin will require 45-50minutes.
To test if baked we use a skewer, insert it into the centre of the cake and see if it comes out clean in which case the cake is baked! Also the central surface of the cake should bounce back when pressed down lightly with a finger. If not return to the oven for a further 3 minutes, repeat process.
 
 
For the DRIZZLE!
Into a small pan, squeeze the juice of 3 lemons; add 2 tsp. of xylitol and 3 tbsp. of raw honey, warm gently until honey has melted and xylitol dissolved.
 
Once cake is removed from the oven, either set to one side to cool in tin or to add the drizzle, use a skewer to pierce evenly spaced holes across the top of the cake. Then carefully spoon in the drizzle mixture and allow it to soak into the cake.
 
 
Notes
Xylitol – is classed as a sugar-free Natural Sweetener, it has 40% less calories than sugar and is proven to maintain healthy teeth & gums. A glycaemic index (GI) of 8 and does not need insulin to be metabolised, so does not cause fluctuations in blood sugar. We use xylitol sparingly and only in foods we’d class as treats.
 
 
 
 
We hope you enjoy these HEALTHY & DELICIOUS recipes as much as we do!
 
Claire & Sarah
 
Clean Supper Club