Mum’s birthday coincides with US Mother’s Day quite often, and this year for added bonus it’s on a Sunday. The disadvantage is that many restaurants bump up their prices or force people to order set meals so traditionally we never go out on Mother’s Day.
For lunch I made some of Mum’s favourites: rack of lamb with carrot, parsnips and sautéed potatoes and mushroom. This particular rack wasn’t trimmed, which is fine because I can French trim it; but for some reason untrimmed racks still have the central bone which makes it very hard to cut when done. I was struggling with it and the presentation suffered. I got it nice and pink though.
For dinner we did find a restaurant that didn’t have any mother’s day special. It’s the yakitori place we go to regularly for happy hour. We reserved a private room last time I was there with sis and we all had loads of yakitori and sake. For dessert I brought the cake I made earlier—the restaurant didn’t charge us extra for plates and forks.
I saw a pretty picture of pancake cake and it reminded me of the cake we had in Hokkaido which was cream cake wrapped in a pancake. There’s a different taste and texture with the addition of the pancake. Instead of doing layers of pancake, I made a standard victoria sponge and alternated layers of cake with pancake. The filling is melted chocolate mixed with hazelnuts and whipped cream. Topped with shaved chocolate and strawberries. Looking at the picture I guess I should have sliced it in three instead of two so it doesn’t loook so uneven. Tasted good, everybody seemed to enjoy it.