All-Day Meal Recipes for Mother's Day

So Mothers Day is just a day away and if you are still thinking of what to get for this very special woman, we suggest why not cook up a meal for her? To guide you along, here are some meal recipes for anytime of the day :)

Roasted Vegetables Cheese Quiche

Ingredients

• 12 ounces frozen shortcrust pastry, thawed
• 1 red onion, quartered
• 1 red bell pepper, de-seeded and chopped
• 1 yellow bell pepper, de-seeded and chopped
• 1 zucchini, sliced thickly
• 1 tablespoon olive oil
• 2 large eggs
• 4 1/2 fluid ounces cream
• 4 ounces gruyere or 4 ounces mature cheddar cheese, grated

Method

1. Preheat oven 200°C/400°F/Gas 6.
2. Roll Out the pastry and line a deep 10 inch/25 cm flan tin.
3. Line with baking paper and baking beans and blind bake for 10 minutes.
4. Remove paper and beans and return to bake for another 5 minutes.
5. Place all the vegetables on a baking tray and drizzle with olive oil.
6. Roast in the oven for about 25-30 minutes until slightly charred.
7. Set aside and cool slightly, separate the onion layers.
8. Reduce the oven temperature to 180°C/350°F/Gas4.
9. In a bowl whisk the eggs with the milk, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favourite herbs).
10. Spread the vegetables over the bottom of the pastry case and pour the egg mixture over.
11. Bake for approx 30-35 minutes. Can be served hot or cold.

Ham and Egg Crepes

Ingredients

• 4 Simple Crepes
• 8 slices black forest ham
• 4 large eggs
• Coarse salt and ground pepper
• Chopped fresh chives

Method

1. Preheat oven to 350 degrees. Place 4 crepes on a rimmed baking sheet. Place 2 slices ham on each crepe. Crack 1 egg into center of each; fold edges toward center. Season with salt and pepper. Bake until egg white is set and yolk is still runny, 12 minutes. Top with chives.

Breakfast Cup

Ingredients

• 3 tablespoons unsalted butter, melted
• 8 slices white or whole-wheat sandwich bread
• 6 slices bacon
• 6 large eggs
• Coarse salt and ground pepper

Method

1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Spicy Seafood Spaghetti

Ingredients

• Kosher salt
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 pound medium shrimp, peeled, deveined and tails removed
• Freshly ground black pepper
• 8 ounces bay scallops or small sea scallops
• 12 ounces thin spaghetti
• 4 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• One 15-ounce can diced tomatoes
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 cup chopped fresh parsley
• 1/2 cup torn fresh basil leaves
• Zest of 1 lemon, finely grated

Method

1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
3. Add the spaghetti to the boiling water and cook according to the package directions. Strain, reserving 1/2 cup cooking water.
4. While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
5. Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

Cheese Souffle

Ingredients

• 8 tablespoons (1 stick) unsalted butter, softened (Just enough to butter the bread)
• Eight 1/4-inch-thick slices bakery white Pullman bread
• 6 large eggs
• 2 cups whole milk
• 1 pound extra-sharp Cheddar, grated (about 4 cups)

Method

1. Butter the bread slices on both sides, then cut them into 3/4-inch squares. (Leave the crust on.)
2. Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
3. Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
4. About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.

Whipping up a meal for Mom is a very special gift and she will definitely appreciate it! For delicious desserts to end of your meal on a sweet note, do check out these fabulous recipes that are easy to make :)