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Drink Your Fruit! |
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Friday, 29 February 2008 |
 I hate eating fruit. My long-suffering mother will attest to this and, without prompting, cite several Lim Family Dinner arguments which usually start with a plate of fruit being brought to the table, continue with a gentle cajoling and erupt in an exchange of heated words (and lots of eye rolling). I don't know what it is I don't like about eating the stuff. I don't have a sweet tooth so that could be part of it. The act of chewing on ripened plant ovary just doesn't fire up my dopamine. |
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The Wholy Grain |
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Monday, 18 February 2008 |
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Having spent the past 2 months testing recipes for our Detox menus, we're so enamoured with using wholewheat products that we'll be changing all our pasta in our regular recipes over to 100% wholewheat semolina varieties. I have to admit that I've resisted wholewheat products for a long time. Having grown up on ultra-refined spongy white bread, eating wholemeal just didn't taste familiar. It kinda got in the way of the butter! But it's a totally different story with pasta! Wholewheat pasta is tastier, and always seems to retain that al dente bite. And of course the nutritional benefits of retaining the bran and the germ are too numerous to list. The World's Healthiest Foods summarises the health benefits of wholewheat products perfectly here. |
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My Clucking Valentine |
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Saturday, 16 February 2008 |
This was part of our Valentine's Day menu for 2008, and we've had so many requests for the recipe that we've decided to make it a permanent feature! Duxelles is a delicious mixture of mushrooms, shallots and herbs. We make ours using a blend of white button, brown cremini and shitake mushrooms simmered down to its essence with white wine and parsley. This is gently stuffed in between the skin and the breast before being baked in the oven and served on an unctuous, velvetty bed of mashed potato infused with white truffle oil topped with leeks sauteed in butter. Heaven in every mouthful! Roasted Chicken Breast stuffed with Duxelles on White Truffle Mash $16.75
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A New Year's Resolution |
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Wednesday, 06 February 2008 |
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 Mother's New Year's resolution goal for 2008 is to find more ways to love our planet by reusing, recycling or thinking of smarter ways to reduce the amount of "bad" materials we use. This is a challenge when you work with food because hygiene has to be your Number One priority. But the amount of plastic we were using was worrying. Our recent 7-Days of Virtue Detox really highlighted the problem. 7 servings a day, 7 days of the week. That came to over 50 plastic containers, boxes, tubs with lids and salad dressing pots etc PER PERSON. Even though the containers are mostly recyclable, it still made us go "Ouch"! So we labelled our customer's name on each box and lid with food-safe stickers, and encouraged them to return their boxes for us to wash and reuse for their next meals. That helped ALOT. It added another layer to the process but it's worth it. And now, on the eve of Chinese New Year, we're thrilled to be able to do away with big plastic boxes altogether because we now have our brand new award-winning Tic-Tob boxes from Microwave-Packaging! So many of the decisions we make about who we work with are due to the people behind the businesses, their philosophies and innovation. I love the guys at Microwave-Packaging - they are focused on providing eco-friendly solutions and ahem, thinking out of the box. Their boxes are waterproof, oilproof, microwaveable (which is fab considering the controversy surrounding microwaving food in plastic) and efficiently multi-task. Next on our wishlist - converting to paper containers for our soups! And of course, the boxes LOOK fabulous because of our amazing designers at Thinc who have been with Mother since Day Zero. Next week, we'll be implementing another recycling initiative so stay tuned! But until then... Mother will be closed from Wed 6 Feb - Mon 11 Feb |
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Happy Together |
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Saturday, 02 February 2008 |
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Some couples work so well together. Ren and Stimpy. Scooby and Scrappy. Han Solo and Chewy. And of course, Cottage Pie and Peas. We've added a traditional version as an alternative to our Steak, Guinness & Champ Pie because sometimes you just want it plain and simple. It's not REALLY classic because we've put sweetcorn in it. But, like peas, I just love sweetcorn for its sweet little bursts of colour. When you first bring the tray out of the oven with it's golden crusty potato top, digging your spoon in and breaking the top, revealing the rich brown meat gravy with pops of green and yellow. And peas....I LOVE PEAS!!! I put them in everything I possibly can (except perhaps my morning mug of tea). They make a dish so pretty, little bubbles of garden green that burst in your mouth. I especially love petit pois (little peas in french) because they're sweeter, like tiny sugary gems. This is my favourite way of cooking them - in just enough buttery water to cover them and a tiny hint of mint. Traditional Cottage Pie and peas. Soooo happy together. |
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