Special recipes for Mother's Day

This year, instead of inviting your mother out for lunch, surprise her with a delicious meal made by you!

Mother's Day is a special date that deserves to be celebrated with a gesture of affection like this one. Besides a demonstration of your love, this is also a way to retribute for all the lunches and dinners she has cooked for you over the years.

Check out our recipe suggestions, so you can impress the most special woman in your life. All the utensils you need to make them can be found at In & Out Cooking.

RECIPES

Broad beans, lettuce with grilled avocado salad with crème fraîche dressing

Ingredients:

Olive oil

200 g cooked broad beans

2 avocados without skin, cut in half

Romaine lettuce

100 g crème fraîche

Juice and zest of 1 lemon

Salt and black pepper to taste

Croutons and fried chorizo to serve

Method of preparation:

Bring a rectangular grill to the stove over medium heat. Drizzle the avocados and lettuce with olive oil and grill only on the cut side until the food gets the characteristic grill marks.

For the dressing, put the crème fraîche in a blender, the juice and zest of the lemon, and the seasonings to taste. Mix the sauce with a little cold water for a more liquid consistency.

Arrange the broad beans previously cooked and seasoned to taste, lettuce, and avocados on deep plates and drizzle with the dressing. Serve with croutons and fried chorizo.

FOR THIS RECIPE, WE SUGGEST:

Jasmine rice stuffed peppers and halloumi cheese

Ingredients:

250 g Thai jasmine rice

3 large red peppers cut in half, seeded

250 g sliced halloumi cheese

Chopped parsley

Thyme to taste

50 g toasted pine nuts

80 g dried tomato pesto

1 chili pepper, finely chopped

50 ml olive oil

Smoked paprika to taste

Salt and pepper to taste

 

Method of preparation:

Preheat the oven to 392 º F (200 º C). Place the Thai jasmine rice (previously cooked) in a bowl with the parsley, pine nuts, thyme, pesto, chili and 25 ml of olive oil. Add the paprika, salt and pepper to taste. Mix well.

Arrange the peppers in a cast iron skillet and drizzle with the remaining olive oil. Sprinkle with salt and pepper and fill with the rice mixture. Bake in the oven for 30 minutes. Then, adjust the oven to the broiler setting. Remove the peppers and top with the halloumi cheese slices before placing back in the oven for about 8 minutes or until the cheese is golden brown. Serve immediately.

FOR THIS RECIPE, WE SUGGEST:

Tomato and lime broth with poached fish

Ingredients:

Olive oil

2 onions

5 ml chilli paste

70 g tomato concentrate

10 g smoked paprika

3 cloves of garlic, chopped

800 g canned crushed tomatoes

1 liter of chicken stock

Salt and pepper to taste

600 g hake (100g per person)

Juice and zest of 2 limes

Fresh coriander to serve

 

Method of preparation:

Heat olive oil in a round cocotte over medium heat. Sauté the chopped onion until golden brown and add the chili paste, tomato paste and paprika. Add the garlic and sauté for another 2 minutes. Add the canned tomatoes and broth and bring to a boil, stirring frequently. Season to taste, reduce the heat and simmer for 20 minutes.

Season the hake and place it in the cocotte over low heat until cooked. Turn off the heat, adjust the seasoning, and finish the broth with the juice and zest of the limes. Serve with chopped fresh coriander.

FOR THIS RECIPE, WE SUGGEST:

Pumpkin, butter bean and spinach curry

Ingredients:

1 tbsp. olive oil

1 onion, thinly sliced

2 cloves garlic, chopped

40 g fresh ginger, chopped

 1 stalk of lemongrass, chopped

1 tbsp. of Massaman curry paste

400 ml of coconut milk

100 ml of vegetable stock

500 g of butter pumpkin cut into cubes

150 g cooked butter beans

200 g spinach Juice of half a lime

Soy sauce

1 fresh chili pepper (seedless), chopped

Fresh coriander, chopped

Salt to taste

Grilled tortilla wraps

 

Method of preparation:

Heat the olive oil in a non-stick wok over medium heat, add the onion, ginger and lemongrass and sauté 3–4 minutes until soft. Add the curry paste, coconut milk, vegetable stock and pumpkin. Bring to a boil and cook for 15–18 minutes until the pumpkin is tender.

Add the beans and spinach. Drizzle with the lime juice and season to taste with salt and soy sauce. Sprinkle the chili and cilantro, and serve with grilled tortilla wraps.

FOR THIS RECIPE, WE SUGGEST:

Chocolate mousse and raspberry tart

Ingredients:

For the base:

1 package of digestive cookies

100 g of butter

2 tbsp. cocoa poder

2 tbsp. raspberry jam

For the mousse:

25 ml milk

125 ml of cream

25 g of butter

225 g powdered chocolate

5 egg yolks

3 egg whites

25 g sugar

Raspberries

 

Method of preparation:

For the base: In a food processor, grind the cookies, add the cocoa and butter and mix for a few seconds. Place the mixture into individual moulds and press with your fingertips to form a smooth base. Put it aside in the refrigerator.

For the mousse: Heat the cream and the milk. When hot, pour into a bowl over the chopped chocolate. Stir until the chocolate dissolves. Then add the softened butter and mix well. Finally, beat the egg whites, add the sugar, and add the egg yolks. Beat for a few seconds more. Gradually mix the whipped egg whites and yolks with the chocolate cream and stir gently.

Cover the cookie base with a thin layer of raspberry jam and pour the mousse on top. Place in the freezer for about 3 hours. To serve, decorate with cocoa powder and raspberries.

FOR THIS RECIPE, WE SUGGEST:

Macarons

Ingredients (30 pcs.)

280g of powdered sugar

160 g of ground almonds

3 egg whites

1 pinch of salt

50 g of brown sugar

½ teaspoon of vanilla essence

 

Method of preparation:

Sift the powdered sugar and mix well with the ground almonds. In a bowl, whip the egg whites, add the salt and gradually add the brown sugar until you obtain a thick meringue. Add the vanilla essence and the mixture of powdered sugar and ground almonds, and stir gently.

Pour part of the mixture into the DECOMAX fitted with the large round nozzle and make circles in the size indicated by the marks on the macaron mat. Set aside for 30 minutes at room temperature. Then bake in a preheated oven at 302 ºF (150 °C) for 20–25 minutes until they are firm to the touch. Repeat the process with the remaining dough. Fill with marmalade or chocolate cream.

Note: Add food coloring to obtain colored macaroons.

FOR THIS RECIPE, WE SUGGEST:

What do you think of our suggestions? With lots of love and the right cooking utensils, any dish made by you will be delicious.
Count on In & Out Cooking to make this day even more special!