Inspired by their mothers
The people behind CYELL share stories about their mothers.
For this Mother’s Day some of our team members share a personal storie about their mother. Read their inspiring stories below!
Cyell, once you know…
My mum is the sweetest mum and grandma you could wish for! Since I became a mother myself, I appreciate my mother even more than I already did. We celebrate Mother’s Day and her birthday at the same time, although this time from a distance. I always try to make something nice by myself, creative and personal. If only something small. I have realized my love for details and beautiful, natural materials in a homemade linen bag containing a clay decoration hanger with a cotton brush. I style the linen bag with a leather name label ‚MAMA‘ and buttoned it with a matching cord. I have also attached to the cord a photo of each generation, my mother, myself and my daughter. It’s a small gesture, but I’m sure my mother will be very happy with this! Since I became a mother myself, I have discovered who I am. This is really a great gift next to motherhood next to all the hugs, kisses and love! My daughter functions as a true mirror and I see myself in different ways everytime. Ofcourse I am also shocked because i sometimes see things that I would prefer not to see. But I learn from her every day. I’m sure my mum has the same thing. Because… oh we look so alike!
Since I became a mother myself, it beemd as if the memories of the past often pass by. My mum always said to me no matter what time it is and whether you feel like it or not, always take good care of your face before diving into your bed! Carefully remove your make-up, which can be done in different ways and then moisturize your face with a nice night cream that suits your skin. This ritual is just as important at the beginning of every day, a good day cream cannot be missed during her morning routine. I notice that I have subconsciously adopted this and I take care of my face in the morning and in the evening, just like my mother. I can’t help but hope that when I am the same age as my mother now, I look just as radiant as she does!
The best thing I have learnt from my mother is that there is always room at the table. I grew up in a house with people always coming and going. Suprise dinner guests and casual afternoon calls that turned into dinner. My mother is a calm and collected hostess always with too much food!
Cooking has always been a way to bring people together. Even when my father and I had to drastically change our diets it has never stopped her from experimenting and succeeding with fabulous gluten free cooking.
Here is a recipe for a Gluten Free crowd pleaser perfect for entertaining. Long live mummy and her cooking!
Suzan’s gluten free chocolate & pear cake
- 85g butter, plus 1 tablespoon extra for tin
- 85g golden caster sugar, plus extra for tin
- 85g gluten-free dark chocolate, broken into pieces
- 1 tablespoon brandy
- 3 eggs, separated
- 85g hazelnut, toasted and ground in a food processor
- 4 very ripe pears, peeled, halved and cored
- icing sugar, for dusting
Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin. Melt 1 tablespoon butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter. Spoon in 2 tablespoons caster sugar, swirl it around to coat the base and sides, then tip out any excess. Heat oven to 180C/fan 160C/gas. Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak (try not to whisk them too stiffly or you’ll have trouble folding them in). Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions. Spoon into the prepared tin. Level, then arrange the pears over the mixture, cut-side down. Bake for 40 mins until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with crème fraiche.