It’s Mother’s Day on Sunday, another day to show your love and appreciation for the main vrou in your life.
Of course we should be showing our love and appreciation elke dag, but on Mother’s Day we all have a reason to take it to the next level.
Even if that simply means taking over the kitchen for the day and allowing mom to sit with feet up en arms gevou – she deserves it.
If the last year has made me realise anything, it is to value the relationship I have with my own mother.
Make the most of every phone call or visit, you never know when it might be the last.
I know of too many families who will be spending their first Mother’s Day without a mom, ouma or even an auntie present this year.
Food is a great way to not just bring families together, but also to honour the memories of those who are no longer with us and celebrating the motherly figures in our lives.
Think about that pot of curry that your ouma used to make, or your aunt’s chicken pie that always featured on the Sunday or Christmas menu.
The smell of their favourite dish permeating through the house is enough to bring back good memories.
If your taanie is still around then spoil her with some lekker homemade food and sweet treats or if you have the extra cash to spare then perhaps take her to her favourite restaurant.
I hope this week’s Mother’s Day breakfast, brunch or lunch options will help make your day extra special.
May you have a very Happy Mother’s Day!
Quick & Easy Chicken Pie
500ml (2 C) cooked shredded chicken
1 x 410g can Rhodes Mixed Vegetables, drained
45ml (3 T) flat leaf parsley, chopped
1 x 400g can Cream of Chicken Soup
Salt and coarsely ground pepper to taste
1 roll ready-made puff pastry, defrosted
15ml (1 T) water
Mix the chicken, Rhodes Mixed Vegetables and parsley together in a bowl.
Stir in the Cream of Chicken Soup.
Season to taste.
Unroll the pastry on a lightly floured surface and cut into even-sized rectangles.
Whisk the egg with the water and brush the surface of the pastry with the egg wash.
Place a spoonful of chicken mixture onto each rectangle and fold the pastry over in half.
Press together the open edges with a fork and place the pies on a baking sheet lined with baking paper.
Brush the tops with the remaining egg wash.
Bake the pies in an oven preheated to 180°C for 20-25 min or until the pastry is crisp and golden.
Easy Chocolate Breakfast Pancakes
250g (2 cups) self-raising flour
15ml (3 T) cocoa powder
65ml (¼ cup) sugar
1ml (¼ t) salt
5ml (1 t) vanilla essence
300ml (1 cup + 3 T) milk
Sunflower oil for frying
1 x 410g can Rhodes Quality Peach Slices in Syrup, drained
To serve: chocolate sauce
Sift the flour and cocoa powder into a large bowl.
Add the sugar and the salt.
Whisk together the vanilla essence, milk and the egg.
Whisk the milk mixture into the dry ingredients, beating until a smooth thick batter.
Allow batter to stand for 10 minutes.
Heat a little oil in a non-stick frying pan over medium heat.
Use a 65ml (¼ cup) measuring cup to scoop the batter into a non-stick pan and shape quickly into rounds.
Bake only two pancakes at a time.
Cook until the pancakes have bubbles on the top, then flip them over and cook for an additional minute.
Repeat with the remaining batter.
Serve the pancakes warm, drizzled with chocolate sauce and topped with Rhodes Quality Peach Slices.
2 slices white bread (preferably a couple of days old)
30 ml cooking oil
1 large chopped onion
2 ml ground cloves
1 teaspoon crushed garlic
salt to taste (approx 5ml)
10ml curry powder
500g minced meat (lamb or beef)
20ml lemon juice
6 bay leaves
For the topping:
2 large eggs
Preheat oven to 180C. Pour cold water to cover over the bread and set aside to soak.
Meanwhile fry onions in oil until they are soft and starting to colour, 10 minutes. Add cloves, garlic, salt, curry powder, 2 of the bay leaves and turmeric and simmer for 5 minutes adding 30 ml water if necessary.
In a separate bowl combine the minced meat with the onion mixture, eggs, lemon juice and sugar. Squeeze the water from the bread and mix until well blended.
Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
For the topping, beat the milk and eggs, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.
Serve with almond yellow rice and mango chutney,
- Add a couple tablespoons of mango chutney or apricot preserves to the meat if you like. A grated apple is also sometimes added.
- Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds.
- One or two beaten eggs can also be stirred into the meat mixture if you like.
- Substitute lemon leaves for the bay leaves if you can find them.
Sunday roast chicken with carrots
1 whole chicken
1 onion, cut into chunks
35g Knorr Garlic & Rosemary Cook-In Bag
16 - 20 baby carrots
30ml olive oil
4 sprigs thyme
15ml lemon juice
Robertsons Atlantic sea salt
Robertsons Ground black peppercorns, to taste
Preheat the oven to 180°C .
Put the chicken and onions into the cooking bag.
Add the Knorr Garlic & Rosemary Cook-In-Bag mix and seal the bag.
Massage the mix evenly over the whole chicken.
Poke three small holes in the top of the bag to allow steam to escape.
Place the bag on a tray and roast in the oven on the middle shelf for 70-80 minutes depending on the size of the chicken.
Wash the baby carrots, leaving the skins on.
Place the carrots on a tray, whole.
Toss the vegetables in the olive oil, thyme, honey, lemon juice, Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper.
Roast in the oven for about 45 minutes, until cooked through.
Carve the roast chicken and serve with the roast vegetables