Share a memory about your mom as a comment on this post and you could win High Tea for Two! Perfect for a one-on-one catch up session with your mom this Mothers Day, or any day for that matter!

To book for breakfast, high tea or dinner for Mothers Day this Sunday, 13 May, contact us on 0117887725. Lunch on the day will be on a first come-first-served basis.

Looking forward to hearing your heartfelt and maybe even hilarious anecdotes – and may the best Mom win

The winner will be announced on Friday, 11 May – so come back here to see if it’s you!

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Have a look at this week’s menu and pop in to see us soon!

Starters

• Locally made goats cheese with roasted pear on toasted ciabatta with a light salad – R42
• Knysna mussels cooked in white wine, cream and herbs and served with crispy bread – R62
• House salad of baby greens with carrot and cucumber ribbons, marinated slow roast tomatoes and a Dijon and sherry vinaigrette – R42
• Goats cheese ravioli served with a pink peppercorn and coriander butter on a bed of cooked baby spinach – R62
• Salmon fishcake served with a light leaf salad and a ginger and garlic aioli – R52

Mains*

• Beef fillet en croute– 150g grass fed, free range beef fillet, wrapped in smokey bacon and puff pastry, served with a mushroom sauce – R135
• Crispy duck breast served with cherry port sauce – best served pink (medium) – R120
• Scottish salmon fillet seared, served with a chilli and herb butter – R120
• Coq au vin – French red wine and mushroom casserole – 120
• Spinach and coriander crumpets, served with a lemon and herb butter and a watercress and avocado salad – R62
• Salmon fishcakes – Scottish salmon blended with a little mashed potato, dill, Dijon mustard and breadcrumbs, served with a garlic and ginger aioli – R82

Desserts

• Lemon cheesecake with mixed berry compote and sour cream – R42
• Eton mess    – moemas meringues crushed up with whipped cream and berries – R38
• Flourless chocolate fudge cake with a sour cream and raspberries – R45
• Chocolate and hazelnut brownie with a dollop of sour cream and berries – R35
• Carrot, apple and pecan cupcakes with a vanilla, cream cheese icing – R20
• White chocolate cheesecake with macadamia nut brittle – R24
• Petit fours- vanilla and almond sponge glossed with a light fondant – R20
• Four coffee macaroons, sandwiched with a dark chocolate ganache – R24

Our menu is deliberately small (and subject to availability) to encourage an ever changing offering of deliciousness! If there is any specific meal you would like us to experiment with please chat to our manager or drop us an email and we will endeavour to accommodate you.

Booking is essential, so click here or just give us a call (011 788 7725).

In addition one lucky couple will have a romantic dinner on us.To enter click here.

Finally, why don’t you check out our amazing cakes on the Moemas website? You are sure to find something to your liking which you can then personalise for Valentines day.

Best of luck and enjoy Valentines

To book for High Teas you can click this link here.

In addition, we love sharing our experiences related to cooking and entertaining. If this interests you then join our ‘Moemas cooking family’ by clicking here. If not then we just look forward to seeing you eating our high teas.

Delightful R120  Brownies Mini Banoffee Custard & Berry Tart Macaroons Mini Lemon Meringue Mini Quiches Mini Kebabs Mini Fishcakes Roasted nuts (pre meal) Mini Sandwiches Decadent R160  Brownies Mini Banoffee Custard & Berry Tart Macaroons Mini Custard Slice Mini Lemon Meringue Petit Four Mini Tiramisu Mini Quiches Mini Sandwiches Mini Fishcakes Salmon Blini Prawn Cocktail 10am – 12pm (wed-fri only) 3.30pm – 5.30pm (wed-sun only) Moemas Both menus include a welcome drink, tea/coffee  Booking essential 011 788 7725 info@moemas.co.za

Makes: 24 cupcakes
preparation time: 20 minutes
Baking time: 20 minutes

For the cupcakes…

165g butter, softened
210g sugar
3 free-renge eggs
7ml (1.5tsp) vanilla extract
315g cake flour
2ml (0.5tsp) salt
5ml (1tsp) bicarbonate of soda
360g banana, mashed
75g sour cream
50g chocolate chips
50g pecan nuts, roasted and chopped

For the icing…

300g butter, softened
130g icing sugar
1ml (0.25tsp) salt
2ml (0.5tsp) vanilla extract
Caramel treat, for topping

To make the cupcakes…

Preheat the oven to 160°C
Line a couple of 12-muffin pans with baking cups
Cream the butter and sugar, then slowly mix in the eggs and vanilla extract.
Sift the dry ingredients together and stir into the butter and sugar mixture, alternating with the banana and sour cream.
Fold in the chocolate chips and chopped pecan nuts.
Pipe the mixture into the baking cups and bake for 20 minutes.
Leave to cool on wire rack

To make the icing and decorate…

Cream all the ingredients for 30 minutes, or until light and fluffy
Pipe onto the cupcakes and top with the dollop of Caramel Treat

Makes: approximately 20 tennis ball sized meringues
Preparation time: 20 minutes
Baking time: Overnight

For the meringues…

700g castor sugar
400g egg whites

For the raspberry puree..

200g frozen raspberries
50g glucose

To make the meringues…

Whisk above together; place in a double boiler (Bain Marie) and heat till sugar has dissolved.
(Note: It’s also important to not overheat the mixture. Your water doesn’t need to be boiling rapidly – a nice gentle heat is all that is required)
Transfer to the mixer and whisk on high speed until nice and stiff
Line a tray with greaseproof paper
Pipe or spoon into shapes – similar size to ensure even baking
Bake at 55°C overnight

To make the raspeberry puree…

Place both in a pan and heat until berries are defrosted
Pass through a sieve and refrigerate until require

To finish the meringues…

Ensure your meringues are cooked when they lift off of the greaseproof.
Brush the meringues with raspberry puree and bake for 10 minutes at 130° C
Keep in an airtight container; free from moisture

Tips for fantastic meringues…

For best results, your equipment and ingredients must be free of fat (ie, the bowl and whisk must be very clean and the egg whites must be free of any yolk). To ensure that the meringues don’t crack and collapse, ensure that you whisk them until they are almost flying out the bowl. We use 2 spoons to shape our meringues – shaping the mixture between the 2 spoons until the a nice round shape is achieved. Once the meringue is on the greaseproof paper we push a dent into the meringue so that a nice bowl is formed for whatever toppings you use
Note: if you encounter any problems with technique, please don’t hesitate to call us at the shop so that we can help you