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.