You can cook Celebrity’s signature recipes for a Mother’s Day of feasting

Celebrity Cruises has kicked off the weekend celebrating Mother’s Day with not one but four signature recipes covering breakfast, lunch, dinner and dessert by its Michelin starred chef, Cornelius Gallagher.

The easy-to-follow culinary masterpieces to whip up for mum’s special day, are guaranteed to bring a smile to her face, the line said. Celebrity has recommended gluten-free oatmeal cookies from its Spa Café for breakfast, seafood ceviche from Blu restaurant for lunch, Butternut Squash Farfelle from Luminae restaurant for dinner and cherry, chocolate trifle from its Main Restaurant for dessert. Here are the recipes.

Gluten-free Apple Oatmeal Cookies

Ingredients 140g butter, softened 140g brown sugar 70g sugar 15g Vanilla extract 280g white gluten-free flour 280g oats ½ tsp baking powder ½ tsp baking soda 130g egg at room temperature 1.5 tsp Xanthan gum 1.8 tsp Kosher salt 340g diced green apple, sweated Method Add dry ingredients into a mixing bowl (oats, flour, baking soda, baking powder, Xanthan Gum, salt) fold together until well incorporated and set to the side. Using a separate tabletop mixer with a paddle attachment, combine 140g softened butter and 70g sugar and mix until creamy consistency is reached Add 130g eggs, room temperature one at a time Mix in 140g brown sugar Add ½ tsp vanilla extract Slowly add dry ingredients into the mixture at a slow speed until it is all mixed Add apple and continue to combine until all ingredients are fully incorporated Portion 55g cookies on a cookie sheet about 2 inches apart using a heaping tablespoon. Bake cookies at 150C for 25-30 minutes.  Let them cool before eating.

Seafood Ceviche

Ingredients 230g small prawns (chopped into smaller pieces if required) 230g scallops roughly diced 3tbs lemon juice freshly squeezed 1/2tsp lemon zest 2tbs orange segments, finely diced 1/2tsp orange zest 1/4tsp ginger, finely chopped 1tbs cucumber, finely chopped 1tbs red onions, finely chopped 1/8tsp garlic, minced 1tbs cilantro, finely chopped 1tbs Italian parsley, finely chopped 1tbs chopped tomato 30g sesame oil Kosher salt and white pepper to taste Method Mix all the ingredients in a bowl and let them marinate for at least an hour or until seafood is no longer translucent   Plate Up 1 portion 55g scallop and prawn ceviche 1tbs red onion 20g chopped lettuce 10g alfalfa sprouts Place chopped iceberg lettuce in the bottom of a glass dressed in juice from the ceviche Place the finished ceviche on top of the lettuce Garnish with diced red onion and alfalfa sprouts.

Butternut Squash Farfelle

Roasted Butter squash cubes 3 medium butternut squash (pumpkin) 2 tbs extra virgin olive oil Salt to taste   Method Peel the butternut squash and cut in half, reserving the tops for the cubes and the bottoms for the puree Cut the top pieces of butternut squash into 1-inch cubes Place in a bowl and rub with extra virgin olive oil. Season with salt and pepper Wrap the butternut squash in aluminium foil and place on a sheet pan Roast in the oven at 160C until tender (about 8-10 minutes) Remove from the oven and allow to cool to room temperature  

Butternut Squash Puree Recipe

3 medium butternut squash (bottom portion, seeds must be removed) 4pcs garlic cloves, mashed 4pcs thyme sprigs 8pcs sage leaves ½ cup extra virgin olive oil 1 cup heavy cream Salt and ground white pepper to taste   Method Coast the butternut squash with oil Place on a sheet pan with garlic, thyme and sage and roast in the oven at 150C until soft Remove the thyme stems Move the squash and remaining liquid into a blender and add heavy cream, then puree until a smooth texture is reached Season to taste  

Brown Butter-Sherry vinegar dressing recipe

Ingredients 1 cup butter ¼ cup sherry vinegar 1tbs Dijon mustard Salt and ground white peppercorn to taste 2tbs sage shredded   Method Slice the butter, drop it into a pan and heat gently and whisk as it melts The butter will foam and then subside but you’ll need to keep a close eye on it to prevent burning As soon as you see browned specks, take the pan off the heat and remove the butter from the pan Add sherry vinegar and deglaze the brown specks from the bottom of the pan, scraping with a whisk Add Dijon mustard and sage to pan and mix until well incorporated Remove from heat and then add the browned butter to sauce little by little, whisking to emulsify  

Pickled Shallots Recipe

Ingredients 170g shallots, cut in quarters 1 cup rice vinegar 55g sugar Method In a small pot, boil vinegar and sugar until sugar is well dissolved Place shallot quarters into a mixing bowl Pour the boiling vinegar over the shallots. Cover and keep cooling down to room temperature When the pickles reach room temperature, place in the cooler.   Plate Up Ingredients 110g Farfelle pasta, cooked 1 cup butternut squash puree 2tbs butternut squash cubes 3tbs burrata stracciatella 3 ea fried sage leaves 5 ea pickled shallot leaves 1tbs brown sugar vinaigrette   Plate Up Saute the pasta with the butternut squash puree and adjust the consistency Add 3tbs of burrata stracciatella on top Arrange the roasted cubes of butternut squash around Sprinkle the brown butter vinaigrette over the pasta Garnish with the leaves of pickled shallot and fried sage  

Cherry Chocolate Trifle

Ingredients 60g butter unsalted 225g sugar, granulated 30g cocoa powder, unsweetened 40g whole eggs 225g all purpose flour 450g buckwheat flour 4.5g baking powder 4.5g baking soda Pinch of salt 110g water   Method Mix together all dry ingredients except cocoa powder and sugar and reserve Use a tabletop mixer, blend butter, sugar and cocoa powder until light and fluffy Slowly add eggs to butter mixture Add dry ingredients and slowly mix in to eveninly combine Slowly add hot water and continue to mix until batter is smooth Spread batter on a baking sheet Bake in the oven at 150C for 30 minutes Dice cake into small cubes and then lightly toast them in the oven at 150C for 5 minutes Cool and store in an airtight container  

Chocolate Mousse Recipe

45g dark bitter chocolate (74 per cent) 45g dark chocolate (55 per cent) 1 cup heavy cream ¼ cup egg white 1tbs sugar Method Melt chocolate over a double boiler Beat egg whites and sugar until meringue Oce beating is complete, remove from mixing bowl and reserve Add heavy cream to clean mixing bowl and whisk until it produces stiff peaks Pour the melted chocolate into a bowl Mix ¼ of whipped cream in hot chocolate Mix gently Mix in remaining whipped cream and then fold in the meringue Continue to mix gently by hand until well incorporated. Let it set in the fridge for at least 1 hour Then, put mousse in piping bag and reserve until you are ready to plate

Chocolate Sauce Recipe

½ cup whole milk 130g dark chocolate (74 per cent) Pinch of salt 1tps vanilla extract Method In a pot combine the milk, salt and vanilla extract. Bring to a boil Add dark chocolate to hot milk.Be sure to whisk constantly to form an emulsion. Cool chocolate sauce in an ice bath, then store chocolate sauce in an airtight container in the fridge.