What’s cooking this weekend?

Give your mum a break this Mother's Day and turn the spice up in the kitchen

What better way to say “thank you, mum” then spending the whole day with her, making memories and tasty, unforgettable meals. From breakfast to dinner, these recipes have you sorted:

BREAKFAST: Treat your mum to the ultimate Mother’s Day morning meal with this breakfast- in-bed.

Tasty Pan-Baked Fritter with Mushroom Sauce

Portions: 4

Prep time: 15 min

CHD (carbohydrates): 3,2g per portion

kJ (kilojoule count per portion):  1 740kJ

 

Ingredients:

500g minced meat

3 eggs, separated

30ml onion, grated

30ml celery, thinly chopped

30ml green/red pepper, finely chopped

To taste: Salt, freshly ground black pepper, garlic powder

5ml mustard powder

5ml baking powder

Mushroom sauce:

50ml butter

200g mushrooms, chopped

1 onion, chopped

125ml thick cream

20ml lemon juice

60ml water

Method:

  • Mix all the ingredients, bar the egg whites, and oil together.
  • Whisk the egg whites stiff and fold into the other mixture.
  • Bake till golden brown on both sides.
  • Serve with mushroom sauce.

Mushroom sauce:

  • Heat butter and sauté mushrooms and onion till soft and most of the water has evaporated.
  • Add the rest of the ingredients and simmer for two minutes, stirring constantly.

LUNCH: Make this Mother’s Day special with this amazing lunch recipe.

Hake and Vegetable Bake

Portions: 6

Prep time: 30 min

CHD (carbohydrates): 7g per portion

kJ (kilojoule count per portion):  650 kJ

Ingredients:

750g hake, frozen, skin removed (by dipping the frozen fillet in hot water for easy peeling-off of the skin)

1 large onion, chopped

250ml mushrooms, sliced

15ml butter/canola oil

1 large green pepper, seeded, cut into strips

0,5ml garlic flakes/fresh garlic

2 celery sticks, cut

1 tin whole, peeled tomatoes

35ml: Soya flour/wholewheat flour

To taste:  Salt and freshly ground black pepper

Method:

  • Preheat oven to 180° celsius.
  • Cut the hake into smaller pieces.
  • Bake fish at 180° celsius for 10 minutes.
  • Stir-fry onion, mushrooms, celery, green pepper and garlic till soft.
  • Drain the tin of tomatoes, reserving juice. Add the chopped tomatoes to the above mixture.  Warm up, stirring the mixture.
  • Mix now the reserve tomato juice with the flour and seasoning. Add gradually to the mixture on the stove while constantly stirring till the mixture thickens.
  • Spoon this mixture over the baked fish fillets.
  • Cover the dish and bake at 180° celsius for 20 minutes.