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.