This recipe has a few steps and seems like a lot of ingredients, but is worth the effort and would make a very tasty and impressive meal for Mothers Day.
When the Ontario strawberries arrived last week I could not wait to buy some for a weekend dessert. This recipe is a cross between a pudding and a cake. Moist, not too sweet and full of flavour. Best served warm, great with a scoop of vanilla ice cream or a dollop of whipped cream.
I usually freeze 4 of the chicken thighs in the marinade for another quick and handy meal. They are very nice served with rice and a side of roasted vegetables, or a cucumber salad.
This delectable quiche has a twist for the crust: thinly sliced potatoes instead of pastry, which bake up crusty, browned and tender. Great for breakfast, or for lunch with a salad.
The cake recipe is one I have used since my bakery days. I sometimes divide the batter and add raisins, chopped nuts or cherries and bake them in loaf pans. The leftover lemon curd can be frozen, or used to fill cookies, served with pancakes or spooned on top of fresh berries.