A delicious menu for Mother’s Day, that will please every mother! The recipes are simple, seasonal and easy to prepare. The whole family can fill their bellies, because the specifications are always for 4 people.
Nut salad with parmesan slivers on honey mustard dressing
- 250g lamb’s lettuce
- 50g Parmesan cheese, shaved
- 1 shallot
- 2 tsp mustard medium hot
- 1 tsp honey, liquid
- 2 tablespoons Balsamic vinegar
- 4 tablespoons olive oil
- Salt & Pepper
- Optional: mushrooms (fresh)
Wash the lettuce well and drain. Slice the Parmesan cheese into coarse slices.
(Cut the mushrooms into bite-sized pieces, depending on their size, and fry them briefly in a pan with a little hot oil and season with a little salt and pepper).
For the dressing, put the mustard and honey in a bowl and stir until creamy. Now, stir in the olive oil and balsamic vinegar until you get a creamy dressing. Season with salt and pepper as needed. Arrange the nut salad in deep plates, spoon the dressing over it and finally add the Parmesan shavings.
Time: about 10 minutes
Chicken breasts in batter
- 4 chicken breasts
- 2 pots of Cantadou herbs and garlic cream cheese
- 4 slices of cooked ham
- 2 packages puff pastry
- 2-3 egg yolks
- Salt, pepper, paprika
Season the chicken breast, sear briefly on both sides and then allow to cool. Cut the puff pastry in half and place a slice of ham on each half. Spread the ham with the Cantadou and place the chicken breast on top. Now, close the puff pastry as a pocket around the chicken. Brush the puff pastry with egg yolk and place in the oven at 200°C for 30 minutes.
You can also serve the appetizer together with this main course, because visually the Nüsslersalat fits wonderfully with the “Cantadou-Poulet”.
Time: 15 minutes preparation + 30 minutes baking time = 45 minutes
- 500g rhubarb
- 80g sugar
- 20g shelled almonds, chopped
- 115g very cold butter
- 100g flour
- 50g almonds, grounded
Cut the rhubarb into finger-thick pieces and mix with 30 grams of sugar in a baking dish or ovenproof pan. Grate the cold butter on a coarse grater and mix with the flour, ground almonds and 50 grams of sugar until a somewhat lumpy dough is formed. The dough should now rest for 10 minutes in the freezer or at least half an hour in the refrigerator
Preheat the oven to 200°C. Now, spread the crumbly dough over the marinated rhubarb and mix the whole thing a bit until the mass is evenly distributed in the mold. Bake the crumble for 30 minutes. Then, sprinkle the chopped almonds on top and bake the crumble for the last 10 minutes until it has a golden yellow color.
Time: 10 minutes preparation + 10-30 minutes chilling + 40 minutes baking = 60-80 minutes.
Recipe from falstaff.ch
Have fun and enjoy cooking! Spoil your mother on Mother’s Day, she deserves it. You can find more homemade gift ideas for Mother’s Day here.