A lockdown Mother’s Day feast!

·           250 g (2 cups) self-raising flour

·           15 ml (3 Tbsp) cocoa powder

·           65 ml (¼ cup) sugar

·           1 ml (¼ tsp) salt

·           5 ml (1 tsp) vanilla essence

·           300 ml (1 cup +3 Tbsp) milk

·           1 egg

·           sunflower oil for frying

·           1 x 410 g can Rhodes Quality Peach Slices in Syrup, drained

·           To serve: chocolate sauce

·           Sift the flour and cocoa powder into a large bowl.

·           Add the sugar and the salt.

·           Whisk together the vanilla essence, milk and the egg.

·           Whisk the milk mixture into the dry ingredients, beating until a smooth thick batter.

·           Allow batter to stand for 10 minutes.

·           Heat a little oil in a non-stick frying pan over medium heat.

·           Use a 65 ml (¼ cup) measuring cup to scoop the batter onto to non-stick pan and shape quickly into rounds.

·           Bake only two pancakes at a time. Cook until the pancakes have bubbles on the top, then flip them over and cook for an additional minute.

·           Repeat with the remaining batter.

·           Serve the pancakes warm drizzled with chocolate sauce and topped with Rhodes Quality Peach Slices.

·           15 ml (1 Tbsp) butter

·           1 onion, finely chopped

·           1 leek, sliced

·           1 large garlic clove, crushed

·           250 g (1 cup) Arborio rice

·           1 x 410 g can Rhodes Quality Whole Peeled Tomatoes

·           15 ml (1 Tbsp) Rhodes Quality Tomato Paste Sachet

·           1lt. (4 cups) chicken stock, hot

·           Salt and freshly cracked black pepper

·           To serve: fresh basil leaves and grated Parmesan

·           Add the onion and the leek and fry until softened.

·           Add the garlic and fry for a few minutes more.

·           Add the rice and toss well.

·           Turn the heat down to medium and add the Rhodes Quality Whole Peeled Tomatoes, the Rhodes Quality Tomato Paste Sachet and 125 ml (½ cup) of the stock.

·           Stir gently until the measure of liquid added is absorbed by the rice and then add another 125 ml (½ cup) of stock.

·           Continue cooking, adding stock when necessary until the rice is tender.

·           Remove from the heat.

·           Season to taste and serve immediately topped with grated parmesan cheese and fresh basil.

·           250 ml (1 cup) cream

·           1 x 410 g can Rhodes Quality Apricot Halves, drained

·           1 x 115 g Rhodes Quality Granadilla Pulp Cup

·           To serve: whipped cream and 50 g (¼ cup) flaked almonds, toasted

·           Heat the cream in a small saucepan until just below boiling.

·           Pour the hot cream over the chocolate and leave to stand for 2 minutes. Whisk until smooth.

·           Set aside to cool.

·           Divide the Rhodes Quality Apricot Halves between 6 pudding dishes or glasses.

·           Pour a teaspoonful of Rhodes Quality Granadilla Pulp over the apricots.

·           Divide the chocolate cream mixture between the glasses.

·           Refrigerate until the chocolate is chilled and set.

·           To serve, top with whipped cream and a few toasted almonds.

·           500 ml (2 cups) Rhodes Quality Red Grape Fruit Juice Blend

·           250 ml (1 cup) Rhodes Quality Orange Fruit Juice Blend

·           125 ml (½ cup) lemon juice

·           1 lt. (4 cups) sparkling water.

·           To serve: ice, lemon slices, lime slices, orange slices and fresh berries

·           In a large bowl mix together the Rhodes Quality Cranberry Fruit Juice Blend, Rhodes Quality Red Grape Fruit Juice Blend and the Rhodes Quality Orange Fruit Juice Blend.

·           Add the ice, lemon juice and the sparkling water. Add the fresh lemon slices, lime slices, orange slices, and berries.

·           Serve well chilled.