Mother's Day Food and Cooking Ideas

Mother's Day Food and Cooking Ideas

Celebrating Mother's Day with Delightful Food and Cooking Ideas

Mother's Day is a special occasion to honour and appreciate the incredible women who have nurtured and supported us throughout our lives. One of the most heartfelt ways to express gratitude is by preparing a delicious meal that brings the family together. Whether you're planning a sumptuous breakfast in bed, a leisurely brunch, or an elegant dinner, this article offers a selection of delightful recipes and cooking ideas to make your Mother's Day truly memorable.

Breakfast in Bed: A Luxurious Start

Begin the day by surprising your mum with a decadent breakfast in bed. Here are some indulgent recipes to consider:

Fluffy Ricotta Pancakes with Blueberry Compote

Ingredients:

  • 250g ricotta cheese

  • 2 large eggs

  • 125ml milk

  • 150g plain flour

  • 1 tsp baking powder

  • 1 tbsp caster sugar

  • Pinch of salt

  • Butter or oil for frying

For the blueberry compote:

  • 200g fresh or frozen blueberries

  • 2 tbsp caster sugar

  • 1 tbsp lemon juice

Method:

  1. In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until the berries release their juices and the mixture thickens slightly. Set aside.

  2. In a bowl, whisk together ricotta, eggs, and milk until smooth.

  3. In a separate bowl, mix flour, baking powder, sugar, and salt.

  4. Combine the wet and dry ingredients, stirring gently to form a batter.

  5. Heat a frying pan over medium heat and add a small amount of butter or oil.

  6. Pour spoonfuls of batter into the pan, cooking until bubbles form on the surface. Flip and cook until golden brown.

  7. Serve the pancakes warm, topped with the blueberry compote.

Recipe adapted from Good Housekeeping.

Turkish Poached Eggs (Çılbır)

Ingredients:

  • 4 large eggs

  • 200g Greek yoghurt

  • 1 garlic clove, minced

  • 2 tbsp butter

  • 1 tsp paprika

  • 1/2 tsp chilli flakes

  • Fresh dill or parsley, chopped

  • Salt and pepper to taste

  • Toasted bread, to serve

Method:

  1. In a bowl, mix Greek yoghurt with minced garlic, salt, and pepper. Divide between two serving plates.

  2. Bring a pot of water to a gentle simmer. Add a splash of vinegar.

  3. Crack each egg into a small bowl and gently slide into the simmering water. Poach for 3-4 minutes until the whites are set.

  4. Using a slotted spoon, remove the eggs and place them on the yoghurt.

  5. In a small pan, melt butter over medium heat. Add paprika and chilli flakes, swirling until fragrant.

  6. Drizzle the spiced butter over the eggs and yoghurt.

  7. Garnish with fresh herbs and serve with toasted bread.

Recipe adapted from Good Housekeeping.

Elegant Brunch: Midday Indulgence

Hosting a brunch allows for a relaxed and enjoyable gathering. Consider these sophisticated dishes:

Goat's Cheese and Beetroot Tartlets

Ingredients:

  • 1 sheet of ready-rolled puff pastry

  • 2 cooked beetroots, thinly sliced

  • 100g goat's cheese, crumbled

  • 1 tbsp fresh thyme leaves

  • 1 tbsp olive oil

  • Salt and pepper to taste

  • Honey for drizzling (optional)

Method:

  1. Preheat the oven to 200°C (180°C fan).

  2. Cut the puff pastry into squares and place them on a baking tray lined with parchment paper.

  3. Arrange beetroot slices on each pastry square, leaving a small border.

  4. Sprinkle crumbled goat's cheese and thyme leaves over the beetroot.

  5. Drizzle with olive oil and season with salt and pepper.

  6. Bake for 15-20 minutes until the pastry is golden and crisp.

  7. Drizzle with honey before serving, if desired.

Recipe inspired by Red Online.

Smoked Haddock Fish Pie

Ingredients:

  • 500g smoked haddock fillets

  • 300ml milk

  • 1 bay leaf

  • 50g butter

  • 50g plain flour

  • 100ml double cream

  • 1 tbsp Dijon mustard

  • 2 tbsp chopped fresh parsley

  • 4 hard-boiled eggs, quartered

  • 1kg potatoes, peeled and chopped

  • 50g grated mature cheddar

  • Salt and pepper to taste

Method:

  1. Preheat the oven to 200°C (180°C fan).

  2. Place haddock in a saucepan with milk and bay leaf. Poach gently for 5 minutes until the fish flakes easily. Remove fish and set aside, reserving the milk.

  3. In a separate pan, cook potatoes in salted water until tender. Drain and mash with a knob of butter and a splash of milk. Season to taste.

  4. Melt butter in a saucepan, stir in flour, and cook for 2 minutes. Gradually whisk in the reserved poaching milk to form a smooth sauce.

  5. Add double cream, mustard, and parsley. Season with salt and pepper.

  6. Flake the haddock into a baking dish, add quartered eggs, and pour over the sauce.

  7. Top with mashed potatoes, sprinkle with grated cheddar, and bake for 25-30 minutes until golden and bubbling.

Recipe inspired by Vogue.

Afternoon Tea: A British Tradition

Afternoon tea is a delightful way to celebrate Mother's Day. Include a selection of sweet and savoury treats:

Lavender and Clotted Cream Cake with Lemon Icing

Ingredients:

  • 175g unsalted butter, softened

  • 175g caster sugar

  • 3 large eggs

  • 175g self-raising flour

  • 2 tbsp dried culinary lavender

  • 100g clotted cream

  • Zest of 1 lemon

For the lemon icing:

  • 150g icing sugar

  • Juice of 1 lemon

Method:

  1. Preheat the oven to 180°C (160°C fan). Grease and line a 20cm round cake tin.

  2. Cream together butter and sugar until light and fluffy.

  3. Beat in eggs one at a time, adding a tablespoon of flour with each to prevent curdling.

  4. Fold in the remaining flour, lavender, clotted cream, and lemon zest until well combined.

  5. Pour the batter into the prepared tin and smooth the top.

  6. Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.

  7. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

  8. For the icing, mix icing sugar and lemon juice until smooth. Drizzle over the cooled cake and let it set before serving.

Recipe inspired by BBC Good Food.

Classic Cucumber and Cream Cheese Sandwiches

No afternoon tea is complete without delicate finger sandwiches. These simple yet elegant cucumber sandwiches are always a crowd-pleaser.

Ingredients:

  • 1 small cucumber, thinly sliced

  • 200g cream cheese, softened

  • 1 tbsp fresh dill, finely chopped

  • 1 tbsp lemon juice

  • Salt and pepper to taste

  • 8 slices of soft white bread, crusts removed

  • Butter, for spreading

Method:

  1. In a small bowl, mix cream cheese, dill, lemon juice, salt, and pepper until smooth.

  2. Spread a thin layer of butter on each slice of bread.

  3. Spread the cream cheese mixture evenly over four slices.

  4. Layer cucumber slices on top, slightly overlapping.

  5. Place the remaining slices of bread on top and gently press down.

  6. Cut each sandwich into fingers or triangles and serve immediately.

Recipe inspired by BBC Good Food.

Elegant Dinner: A Special Evening Meal

For those planning a full-course dinner, here is a menu that balances elegance and flavour.

Starter: Roasted Tomato and Red Pepper Soup

Ingredients:

  • 6 large tomatoes, quartered

  • 1 red pepper, deseeded and chopped

  • 1 onion, chopped

  • 3 garlic cloves, peeled

  • 2 tbsp olive oil

  • 500ml vegetable stock

  • 1 tsp balsamic vinegar

  • Salt and pepper to taste

  • Fresh basil, for garnish

Method:

  1. Preheat the oven to 200°C (180°C fan).

  2. Place tomatoes, red pepper, onion, and garlic on a baking tray. Drizzle with olive oil and season with salt and pepper.

  3. Roast for 25-30 minutes until soft and slightly caramelised.

  4. Transfer to a blender with vegetable stock and balsamic vinegar. Blend until smooth.

  5. Pour into a saucepan and heat through before serving. Garnish with fresh basil.

Main Course: Herb-Crusted Rack of Lamb

Ingredients:

  • 1 rack of lamb (about 8 ribs)

  • 2 tbsp Dijon mustard

  • 100g fresh breadcrumbs

  • 2 tbsp fresh rosemary, finely chopped

  • 2 tbsp fresh parsley, finely chopped

  • 2 tbsp olive oil

  • Salt and pepper to taste

Method:

  1. Preheat the oven to 200°C (180°C fan).

  2. Season the lamb with salt and pepper.

  3. Heat 1 tbsp olive oil in a pan and sear the lamb on all sides until browned.

  4. Brush the lamb with Dijon mustard.

  5. Mix breadcrumbs, rosemary, parsley, and remaining olive oil. Press onto the lamb to form a crust.

  6. Transfer to a roasting tray and cook for 20-25 minutes for medium-rare.

  7. Rest for 10 minutes before slicing. Serve with roasted vegetables and mashed potatoes.

Dessert: Dark Chocolate and Raspberry Mousse

Ingredients:

  • 200g dark chocolate (70% cocoa), chopped

  • 3 large eggs, separated

  • 50g caster sugar

  • 200ml double cream

  • 100g fresh raspberries

Method:

  1. Melt the chocolate in a heatproof bowl over a pan of simmering water. Let it cool slightly.

  2. Whisk egg yolks with sugar until pale. Stir into the melted chocolate.

  3. In a separate bowl, whisk egg whites until stiff peaks form.

  4. In another bowl, whip cream until soft peaks form.

  5. Gently fold the egg whites and cream into the chocolate mixture.

  6. Spoon into serving glasses and chill for at least 2 hours.

  7. Top with fresh raspberries before serving.


Whether you’re preparing a leisurely breakfast, an elegant brunch, or a full-course dinner, these recipes will help create a special and memorable Mother’s Day. The key to a successful celebration is to cook with love, using fresh ingredients and thoughtful presentation and reliable cookware. Check out the Pep Pans range HERE! 

Enjoy the time spent together, and most importantly, make your mum feel cherished and appreciated!

Happy Mother’s Day!

 

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