Come Mother's Day weekend, restaurants everywhere are going to swamped with families celebrating their matriarch. But why get caught up in the crowds when you have a perfectly functional kitchen at home?

This Mother’s Day, whip up a feast fit for a queen with these delicious recipes. Whether Mum prefers savoury mains or has a sweet tooth, satisfy her cravings and show your love for her with these easy but impressive meals. Add a sprinkling of love to give Mum an unforgettable, restaurant-quality brunch on her special day!


One-Pan Garlic Herb Chicken and Asparagus

One-pot dishes are the best simply because there’s almost no washing up to do after, leaving you more quality with Mum. But it also means you won’t mess up the kitchen at all! This easy 20-minute one-pan garlic herb chicken and asparagus is full of rich, buttery herb flavours and serves 4 perfectly.

Source Source


3-6 chicken thighs or boneless skinless chicken breasts (pound breasts to even ½ inch thickness)

Salt and pepper, to taste

1 pound asparagus, ends trimmed

3 tablespoons butter, divided

1 tablespoon minced garlic

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon onion powder

Salt and pepper, to taste

Fresh herbs for garnish (optional)


1. Season the chicken with salt and pepper on both sides.

2. Melt 2 tablespoons of butter in a large pan over medium-high heat. Add the garlic and herbs and cook for a minute or so until the garlic is fragrant.

3. Reduce the heat to medium, and add chicken to pan. Cook for 5 to 7 minutes, then flip and cook for another 5 to 7 minutes. The chicken should be nearly, but not completely cooked through by this point.

4. Move the chicken to the side of the pan and add the remaining 1 tablespoon of butter to the empty part of the pan.

5. Once the butter is melted, add the asparagus. Season with salt and pepper, to taste. Cook, rotating throughout, for 4 to 6 minutes until tender and chicken is completely cooked through.

6. Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.

Spinach and Gruyere Cheese Quiche with a Hash Brown Crust

Quiches are at the top of the list for best brunch foods and this one is exceptionally delicious. It’s also completely gluten-free! Though it’s pretty straightforward, there is quite a bit of cooking time so you might have to wake up a little earlier than usual to get this to the table before noon. But with all the sacrifices Mum has made for you, what’s one hour of sleep?

Source Source

Ingredients for hash brown crust:

1 package frozen hash browns, thawed and squeezed dry

2 tablespoons butter, melted

1 egg

A sprinkle of onion powder, garlic powder, italian seasonings, salt and pepper

Ingredients for quiche:

¼ cup each green and red pepper, diced

¼ cup onion, diced

2 cloves garlic, minced

6 egg whites and 3 organic eggs

½ cup whole milk

1 ½ cups Gruyere

1 package baby spinach

3-4 sliced of regular bacon


1. Add a little olive oil to the bottom of a springform pan and line with parchment paper, all the way up the sides. Brush with more oil on top of the parchment paper then set aside.

2. Combine the hash browns, melted butter, egg and spices in a bowl and put them in the pan, pushing them up the sides.

3. Cook in a preheated oven at 205°C for 20 to 25 minutes, or until hash browns start to crisp up.

For quiche:

4. In a small pan over low to medium heat, add a tablespoon of oil and sauté the onions, pepper and garlic for 8 to 10 minutes, or until soft and translucent. Add the spinach and cook for another few minutes over low heat until wilted. Set aside to cool.

5. In a bowl, combine the eggs, egg whites, milk, cheese and bacon. Add the cooled onions and stir to combine. Season with salt and pepper and pour into the hash brown crust pan.

6. Reduce the oven temperature to about 176°C and bake for 45 minutes.

Burst Tomato And Zucchini Spaghetti With Avocado Sauce

Is your Mum a total health freak? Serve up this deliciously guilt-free Zucchini Spaghetti with Avocado Sauce, but remember to have seconds on stand-by.

Source Source


3 cups of yellow and red cherry tomatoes

2 zucchini, spiralized

115g whole wheat spaghetti (optional if on low-carbs)

Parmesan, to top (but skip this if you're vegan)

Ingredients for avocado sauce:

1 avocado

¼ cup olive oil

½ teaspoon salt

½ cup fresh flat leaf parsley

3-4 green onions (green parts)

1 garlic clove

Juice of 1 lemon

Freshly ground pepper to taste


1. Pulse all the avocado sauce ingredients together until smooth. Set aside.

2. Cook spaghetti according to package directions. Drain and set aside.

3. Heat the cherry tomatoes in a large skillet over medium high heat with a very quick drizzle of olive oil. Gently shake the pan to get them moving but be careful in case they splatter. Continue cooking until tomatoes are roasty-looking and the skins are split or loosened. Remove from heat and set aside.

4. Add the zucchini to the same pan and toss for 1 to 2 minutes, until tender-crisp. Add the spaghetti and the avocado sauce. Toss until combined. Season with salt and pepper, top with reserved tomatoes and Parmesan, and serve immediately.

Creamy Shrimp and Mushroom Pasta

Creamy pastas are one of life’s great pleasures, especially when well-made. Luckily, this dish is easy enough to make, even if you’re the sort that relies on a microwave for everything! To make this gluten-free, simply switch out the regular pasta for a gluten-free version.

Source Source


2 tablespoons olive oil

1 pound fresh shrimp (around10 big shrimp or 20 small shrimp), shelled and deveined

3 garlic cloves

Dried basil (to taste)

Crushed red pepper flakes (to taste)

Paprika (to taste)

230g mushrooms, thinly sliced

1 cup whole milk

1/2 cup Parmesan cheese, shredded

3/4 cup Mozzarella cheese, shredded

Pasta water

230g fettuccine pasta


1. Heat a large skillet and add 2 tablespoons of olive oil, then immediately add garlic and shrimp. Cook on one side on medium-high heat for about 1 minute. Flip the shrimp over and sprinkle the top of cooked side with dry basil, paprika, and salt. Cook for another 1 to 2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. It’s fine if the shrimp is a little undercooked - it will continue cooking it in the sauce.

2. To the same skillet add sliced mushrooms and more olive oil, if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.

3. To the skillet with mushrooms, add cooked shrimp. Immediately add the cup of milk and all of the cheese. Bring to boil, then reduce to simmer, and stir constantly until all the cheese melts. Cover with lid and remove from heat.

4. Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Add the pasta to the skillet with the shrimp and mushroom cream sauce. Stir well, and season with more salt. Also, add crushed red pepper flakes and basil, if desired. Add some pasta water in small amounts if you want the sauce creamier until you reach the desired consistency.

Honey Garlic Salmon

Who doesn’t love a good slab of salmon? Nutritious and filling, it can be cooked in variety of ways and still taste amazing. Just be sure to not overcook the fish or it will be dry and flaky!

Source Source


340g salmon, cut into 2 to 3 strips


Black Pepper

A pinch of cayenne pepper

2 tablespoons honey

1 tablespoon warm water

1 ½ teaspoons apple cider vinegar or lemon juice

1 tablespoon olive oil

3 cloves garlic, minced

½ lemon, sliced into wedges


1. Season the surface of the salmon with salt, black pepper and cayenne pepper, then set aside.

2. Mix the honey, water, apple cider vinegar (or lemon juice) and a pinch of salt together. Stir to combine well.

3. Heat up a skillet with the olive oil. Pan-fry the salmon until half done. Add the garlic into the pan until slightly browned. Add the honey mixture and lemon wedges into the skillet, and reduce the sauce until it’s sticky. If you want, finish it off in the oven by broiling the salmon for 1 minute until the surface becomes slightly charred.


Champagne and Raspberry Ice Cream Floats

What’s brunch without a little booze? Opt for a touch of elegance with a champagne float! It may sound mad to sully champagne with ice cream, but trust us - Mum won’t get enough of this stuff.

Source Source


1 bottle champagne or prosecco

1 pint vanilla ice cream or frozen yogurt

1 serving of homemade raspberry sauce (recipe below)

Fresh raspberries (for garnish)

Ingredients for raspberry sauce:

230g bag frozen raspberries, defrosted

¼ cup granulated sugar

¼ teaspoon vanilla extract

Instructions for raspberry sauce:

1. In a small saucepan over medium heat, add the bag of raspberries and sugar. Stir and mash the raspberries with the back of a spoon until broken up and juices are released. Remove from the heat when mixture is almost smooth and stir in the vanilla.

2. Press the raspberries through a mesh strainer to remove the seed and pulp then chill. Be sure to chill the raspberry sauce and champagne before assembling the floats.


In champagne flutes, add a couple spoonfuls of the raspberry sauce to the bottom of each flute. Add a few scoops of vanilla ice cream on top of the sauce. Top off each champagne flute with champagne, fresh raspberries and a drizzle of raspberry sauce.

Blood Orange Curd Tart With A Gingersnap Cookie Crust

Taking on the vibrant color of a blood orange, this picturesque sweet treat will make all of Mum’s instagram followers green with envy. This tart has a pretty long prep-time so be sure to wake up earlier to start on it. Sweet and tangy, with a crumbly crust - Mum will absolutely swoon after her first bite.

Source Source

Ingredients for the blood orange curd:

Zest from 1 blood orange

Juice of 3 blood oranges

⅛ cup lemon juice

A pinch of salt

1 cup of sugar

3 eggs

2 egg yolks

6 tablespoons of butter, cut into 6 pieces

Ingredients for the gingersnap crust:

¾ cup all-purpose flour

½ cup crushed gingersnap cookies

1 large egg yolk

2 tablespoons sugar

½ teaspoon salt

1 teaspoon ginger powder

6 tablespoons cold unsalted butter, cut into pieces

Instructions for blood orange curd:

1. In a saucepan on medium heat, combine all the ingredients except the butter and whisk constantly for about 8 minutes until the mixture thickens.

2. Immediately strain the mixture through a sieve over a medium bowl. Once strained, stir in the butter pieces, and keep stirring until well blended and smooth. Let cool for about 30 minutes. Transfer to a container and let it rest in the fridge for at least an hour.

Instructions for dough:

3. Put oven rack in middle position and preheat to 190°C.

4. Pulse flour, gingersnap cookies, ginger powder, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with some pea-sized butter lumps. Add yolks and pulse until just incorporated and dough begins to form large clumps.

5. Put dough in tart pan. With well-floured fingers, pat out  into an even layer over the bottom and up the sides, extending about ¼ inch above rim. Chill for 30 minutes.

6. Lightly prick tart shell all over with a fork, then line with parchment paper and fill with pie weights to blind bake. Bake shell for about 15 minutes, until golden around edge. Carefully remove the paper and weights and bake for another 15 minutes, until shell is golden all over. Cool shell completely in pan on a rack.

7. Preheat oven to 175°C. Pour in the blood orange curd and smooth it out on the crust. Bake for about 20 minutes, until the tart is set. When you shake the pan, it should wobble a bit. Remove it from the oven and let rest for an hour. Cool in the fridge for another 2 hours to let it set before it is ready to eat!

Strawberry Ripple Almond Cheesecake

Don’t be fooled by the name - this cheesecake is actually vegan and gluten-free! Replacing cream cheese with almond milk and flour with ground up almonds, this dessert is as creamy as the real thing. The best part? It’s no-bake!

Source Source

Ingredients for the crust:

½ cup raw almonds

½ cup unsweetened coconut

¼ cup old fashioned oats

1 cup packed dates, pitted

A pinch of flaky sea salt

Ingredients for cheesecake filling:

4 ½ cups roughly chopped strawberries

½ cup honey (use agave or maple syrup, if vegan)

Juice of 1 lemon

2 cups raw blanched almonds, soaked overnight in water

1 cup unsweetened almond milk

½ cup coconut oil

1 teaspoon vanilla extract

Fresh strawberries for serving

Instructions to make the crust:

1. In a food processor, combine the raw almonds, coconut, oats, dates, and a pinch of salt. Pulse until finely chopped and holds together easily when squeezed in your hand. Press the mixture into an 8-inch spring form pan and place in the freezer.

Instructions to make the filling:

2. In a medium pot, bring the strawberries, honey, and lemon juice to a boil. Boil for 8 to 10 minutes or until the mixture has thickened and becomes jam-like. Stir in a pinch of salt. Let cool, then purée in a blender.

3. Drain the almonds and add them to your food processor with the almond milk, coconut oil, and vanilla. Pulse until smooth and creamy. Add ¾ of the strawberry purée and pulse until combined. Remove the base layer from the freezer and add the almond cream in an even layer. Using a knife, swirl in the remaining strawberry puree. Cover and place in the freezer until firm, for 1 to 2 hours. Remove 10 minutes before serving.

No-bake Berry Tiramisu Trifle

Putting a spin on the Italian classic, this fruity recipe replaces the espresso and alcohol with a homemade blackberry and blueberry sauce, making it perfect for younger kids!

Source Source


170g ladyfingers

227g blueberries

450g blackberries

450g mascarpone cheese

4 egg yolks

5 tbsp granulated sugar

¾ cup heavy cream

4 tbsp honey (more to taste)

Juice of 2 lemons

2 tsp vanilla extract

2 tbsp water

Basil leaves for garnish

Lilac flowers for garnish (optional)


1. In a small saucepan, add the blackberries and blueberries together with the lemon juice, vanilla extract, honey and 2 tbsp of water. Simmer on low flame, and cover with a lid for a few minutes until the blueberries have popped and allow to cool. Once cooled, strain the berry sauce separating the liquid from the solids.

2. Using a mixer with the whisk attachment, whip together the heavy cream with 1 tbsp of granulated sugar. Transfer to the refrigerator and keep cold until ready to use.

3. In a different bowl, cream together the egg yolks with the granulated sugar using a mixer with the whisk attachment. Start adding the mascarpone cheese a little bit at a time until fully incorporated.

4. Using a spatula, add the chilled whipped cream to the bowl with the mascarpone and gently fold them together. Divide in two bowls.

5. Add the solid berries from the sauce to the mascarpone whipped cream mixture and gently fold together. Set aside.

6. Prepare 4 medium size glasses or 1 trifle dish to assemble your tiramisu.

7. Dip the ladyfingers in the berry sauce gently and layer them in the bottom of the glasses or trifle dish. Add a layer of the berry mascarpone mixture, followed by a layer of the plain mascarpone mixture. Repeat the layer until you run out.

8. Refrigerate for a couple of hours or until set. Serve chilled, garnished with some fresh blackberries, fresh basil and a few lilac blossoms if available.

Flourless Chocolate Torte

Mother’s Day wouldn’t be complete without a healthy heaping of chocolate, and this sinful torte makes the perfect end to a delightful brunch. Rich and dense, but not cloyingly sweet, a taste of this dessert might just make Mum give you a week-long break from chores (fingers crossed!). If you’re more of a night owl and can’t wake up early, this recipe can be made up to 1 day in advance and stored in the refrigerator. Just be sure to keep it hidden away from any itchy, snacking fingers!

Source Source


255g good-quality dark chocolate (65% or higher), finely chopped

255g unsalted butter

1 ½ cups granulated sugar

7 large eggs, at room temperature

1 teaspoon pure vanilla extract

¼ teaspoon pure almond extract

A splash of rum, bourbon, or whiskey

Powdered sugar, berries, and/or sweetened whipped cream (optional, for serving)


1. Preheat the oven to 190°C. Grease and line a 9-inch springform pan with parchment paper, then grease again.

2. Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.

3. Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick and glossy. Stir in the vanilla extract, almond extract, and any boozy additions you desire.

4. Pour the batter into the prepared pan. Bake for 30 to 35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake.

5. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or any other treats that tickles your Mum’s fancy.