Easy meals to make for mum on her special day

SO MOTHER’S Day is nearly here and you’ve left it too late to book a restaurant to take her out for a lovely meal.

So you have to cook.

It’s been a while since you hit the pots and pans and you can’t remember what the dials on the oven are for.

Never fear we have compiled a list of easy meals for you to make for mum, so she can enjoy the day and appreciate your efforts.

1. Maple and pecan pie


250g sweet pastry

80g butter

½ cup maple syrup

80ml cream

1 tbs rum

115g pecans

1/3 cup sugar

3 eggs, lightly whisked


Preheat oven to 170C.

On a lightly floured bench, roll the pastry to fit a 20cm flan tin.

Inside the pastry place a piece of baking paper and rice then bake blind for 20 minutes.

Remove the paper and cook for a further 5 minutes until the pastry is crisp.

In a small pot melt the butter.

Add the maple syrup and rum and warm through.

Remove from the heat.

Add the pecans, sugar and eggs, mixing to combine.

Pour carefully into your pastry case.

Place into the oven for 35-40 minutes until just set.

Remove and cool before serving with whipped cream or ice cream.

2. Chicken and mushroom pie

Serves 4


2 cups potatoes, peeled and cubed

2 cups sweet potato, peeled and cubed

2 tbs butter

½ cup milk


2 tbs oil

600g chicken breast, cut into cubes

1 onion, chopped finely

2 cloves garlic, crushed

200g mushroom, sliced

1½ cups full cream milk

1 bay leaf

2 tbs chopped parsley

1 tbs capers, chopped

1 tsp paprika

1 tsp mustard

1½ tbs cornflour mixed in 2 tbs cold water

1 tbs chopped parsley to garnish


Place potatoes and sweet potato in a pot of salted water.

Cover and cook until soft. Mash, adding the butter and milk, until smooth.

Heat 1 tablespoon of oil in a pan and fry the chicken until cooked through.

Heat remaining oil.

Add onion and garlic, cooking for 2 minutes until soft. Add mushrooms and cook for 5 minutes until soft.

To mushroom mix add milk, bay leaf, parsley, capers, paprika and mustard. Simmer for 5 minutes.

Add the cornflour and stir until thick.

Stir through the cooked chicken.

Preheat oven to 180C.

Spoon the mixture into four individual dishes or one family size oven proof dish.

Top with potato mix.

Sprinkle a little extra parsley on top.

Bake for 20 minutes until hot and golden brown.

3. Salmon capers with chickpeas and broad beans

Serves 4


400g tin chickpeas, drained and rinsed

1 clove garlic

2 tbs chopped coriander

Zest and juice of 1 lime

2 spring onions, chopped

½ tsp salt and pepper

1 egg

2 tsps freshly grated ginger

200g cooked smoked salmon

Oil for cooking

Broad beans

200g broad beans

2 tbs capers

Zest and juice of 1 lime or

1 lemon

1 tbs chopped coriander

Salt and freshly ground pepper to taste

Fresh herbs for garnish


Place the chickpeas, garlic, coriander, lime, spring onions, egg and ginger in a food processor.

Season with salt and pepper.

Blitz until well combined.

Add the salmon and blitz a little but don’t allow it to break up too much.

Form the mixture into eight cakes and refrigerate until needed.

Bring a pot of salted water to the boil.

Plunge the broad beans into the water for four minutes, then drain.

Remove the skins.

Mash the beans roughly with a fork then add the capers, lime, coriander, salt and pepper.

Heat a little oil in a frying pan.

Cook the cakes for 3 minutes on each side until lightly browned.

Serve with the broad beans.

4. Scotch eggs

Makes 8


8 eggs boiled for 4 minutes (if you like them soft) or 8 minutes (hard)

8 good quality sausages

½ tsp curry powder

1 tsp Dijon mustard

¼ cup chopped herbs (parsley, chives)

1 tsp salt, freshly ground pepper

Flour for dusting

2 eggs, lightly whisked and seasoned

2 cups breadcrumbs

Oil for cooking

Chutney to serve


Boil the eggs to your liking. Cool and peel carefully to keep them whole.

Split the sausages and squeeze the meat into a large bowl. Add the curry powder, mustard, chopped herbs, salt and pepper. Combine well using your hands. Divide the mixture into eight.

In the palm of your hand, flatten one of the balls of sausage meat. Place an egg in the middle, then encase it with the meat, carefully sealing the edges together. Damp hands help with this process. Continue with the remainder of the eggs. Dust in flour, then dip in the egg and breadcrumbs to cover the whole ball. Place in the fridge for at least 30 minutes.

Fill a pot or deep fryer to ¾ with flavourless oil. Bring it to 170C, or when a bit of bread floats to the top it is ready. Place 2 or 3 scotch eggs in and cook for five minutes. If they brown too quickly the oil may be too hot.

The Scotch eggs may be eaten warm, or cool and refrigerate until needed. Serve with your favourite chutney.

5. Sweet potato patties with poached eggs

Serves 4


2 large orange sweet potatoes, cut into cubes

2 spring onion, chopped finely

1 egg

2 tbs chopped parsley

2 tbs chopped coriander

Zest of ½ lemon

Salt and pepper

Melted butter for brushing

To serve

4 eggs, poached

200g cherry tomatoes

Basil leaves to garnish


Preheat an oven to 180C.

Par-boil the sweet potatoes until just cooked.

Smash roughly with a fork.

Add the spring onion, egg, parsley, coriander, lemon zest, salt and pepper combining well.

Shape into four patties and refrigerate for 15 minutes.

Place the patties on a piece of baking paper, brush with a little melted butter then bake for 15 minutes until crispy.

Serve the patties topped with a poached egg and a side of cherry tomatoes sprinkled with basil.

6. Orange and cream scones with rhubarb jam

Makes 12


Rhubarb jam

100g rhubarb, trimmed

¼ cup water

2 tbs fresh lemon juice

100g caster sugar

2 tsp finely grated orange rind


3 cups self-raising flour

½ tsp salt

½ cup caster sugar, plus extra to sprinkle

½ tsp vanilla extract

70g butter, cubed

1 egg

1 cup whole milk

Cream cheese


To make the rhubarb jam; simmer the rhubarb, water, lemon, sugar and orange rind until thick and pulpy. This will take about 20 minutes, while stirring, to prevent the rhubarb catching on the bottom of the pot. Leave to cool.

Preheat the oven to 220C. Put the flour, salt and sugar into a large mixing bowl.

Add the vanilla and butter then rub with fingertips until the mixture resembles breadcrumbs.

Whisk the egg and milk, add enough to the scone dough to make a soft dough, while reserving a little to glaze the scones.

Press the dough gently onto a floured surface.

Cut into rounds, brush with the leftover eggwash and sprinkle with sugar.

Place on to a baking tray and bake for 15 minutes or until golden.

Slice in half and spread with cream cheese and serve with rhubarb jam.

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