A wonderful mum

Me and my mum, 1983

I am blessed to have a wonderful mum, and a wonderful mum is she. She raised me with patience and love, inspired me, taught me, encouraged me, mopped my brow when I was sick, held my hand when I was scared, wiped away my tears when I cried. She put up with me as a moody teenager and still loved me unconditionally. She made my world a beautiful place filled with the wonders of nature, imagination, books, art, theatre, museums, galleries, experiences and adventures. We have been through a lot together me and my mum, but we’ve been there for each other every step of the way, standing strong together. I don’t know what I would do without her.

I often forget to take the time to tell my mum just how much she means to me. So, this mothers day I decided to make it a little bit special. I cooked a special lunch, baked the very best treats, laid out the best china and put flowers on the table.

A real hit was the cheese and onion tart I made, mum even asked if she could have a copy of the  recipe. I thought you guys might like a copy too, it’s so easy to make!

Ingredients:

For the pastry:

  • 250g plain flour, plus extra for rolling
  • 125g butter, cold and cubed
  • ½ tsp salt

For the filling:

  • 2 onions, sliced into rings
  •  1 tbsp oil
  •  2 eggs
  • 284ml pot double cream
  • 250g of any cheeses you like!   – I used a third each goats cheese, cheddar and brie

Method:

  1. Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.
  2. Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked.
  3. While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.
  4. You can serve it warm, but I personally prefer to eat it once it’s been chilled in the fridge.

In keeping with my handmade pledge I made her a card using buttons from the button tin that has been passed down from my grandma, to my mother, and on to me.

Now that my mother has raised us kids and has taken retirement, she finds great joy in tending her garden, so I decided to buy her a cherry tree as a new addition for her little haven. Cherries are her favourite fruit, so I hope it will give her lots to eat!

It’s also my mum’s birthday tomorrow, so happy birthday mum, I hope you have a wonderful day and get spoilt rotten! You deserve it. xx

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