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It’s no doubt that most of us are struggling to find the best way to honour the most important woman in our life this extended ‘Circuit Breaker’ period. Since we are mostly confined at home and all the restaurants are temporarily closed for dine-in, how else can we have a nice celebration this coming Mother’s Day?
Of course, we can always get mum a nice bouquet of flowers, a special meal delivered, a specially designed cake or even some kitchen gadgets that will ease her inconvenience while cooking. But since we are stuck at home anyway, why not step into her shoes, take over the kitchen, and make her a lovely meal instead? Just for the Wonderwoman in our life, we have prepared a 3-course Mother’s Day Dinner menu which you can easily re-create in your kitchen.
Appetiser: French Onion Soup
Ingredients
- 1/2 tbsp of oil
- 1 tbsp of butter
- 3 large onions, finely sliced
- 1/3 tsp of sugar
- 1 tbsp of flour
- 1/3 cup of red wine or apple cider vinegar
- 4 cups of beef or vegetable broth
- Salt & pepper (as desired)
- Fresh/ dry herbs (as desired)
- Croutons (optional)
- Shredded cheese (optional)
Tools
- Pot
- Oven (optional)
- Oven-safe bowl (optional)
Recipe (In Pictures)
Preparation time: 5 minutes; Cooking time: 1hr 10 minutes
Feeds two
Step 1: Heat oil and butter over medium heat in a pot.
Step 2: Add onions and stir. Cover and cook onions for 10 – 15 minutes.
Step 3: Remove lid and season onions with sugar, salt, and pepper. Cook onions for additional 20 minutes. Stir the onions continuously until they are deep golden brown.
Step 4: Once onions caramelised, add flour, and cook for approximately 1 – 2 minutes.
Step 5: Add red wine/apple cider, broth, and herbs. Bring mixture to a boil and simmer for 30 minutes at medium-low heat.
Step 6 (Optional): Ladle soup into individual, oven-safe bowls. Top off with croutons and shredded cheese.
Step 7 (Optional): Preheat oven to 130°C. Bake in the oven for approximately 5 minutes until cheese is melted and serve.
Main: One Pan-roasted Chicken and Vegetables
Ingredients
Roasted Chicken
- 2 chicken thighs
- 1/2 tsp of paprika
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 1 tsp of mixed herbs
Roasted Vegetables
- 2 medium potatoes, cubed
- 1 carrot, cubed
- 1/2 onion, coarsely chopped
- 1 cup of button mushrooms, sliced
- 3 cloves of garlic, minced
- 1-2 tbsp of olive oil
- 1/2 tsp of pepper
- 1/2 tsp of salt
- 1 tsp of mixed herbs
Tools
- Large bowl
- Oven Pan
- Oven
Recipe (In Pictures)
Preparation time: 10 minutes; Cooking time: 45 minutes
Feeds two
Step 1: In a zip lock bag, marinate chicken thighs with paprika, salt, pepper, and mixed herbs. Let it sit in the fridge for at least 20 minutes.
Step 2: Preheat oven to 210°C. In a large bowl, combine diced potatoes, carrots, mushrooms, onions, and garlic. Season with olive oil, pepper, salt, and mixed herbs.
Step 3: Lay oven pan with baking paper and transfer vegetables and chicken thighs.
Step 4: Bake vegetables and chicken thighs for 30 to 40 minutes, checking the doneness of chicken constantly.
Step 5: Remove and serve roasted chicken and vegetables on a serving plate.
Dessert: Lemon Mousse
Ingredients
- 60g sugar
- 30ml freshly squeezed lemon juice
- Lemon zest of 1 lemon
- 1/2 egg yolk
- 1 whole egg
- 20g soften butter
- 1/2 cup heavy whipping cream
- 4 – 5 graham crackers
- 1 tsp of Icing sugar (optional)
Tools
- Pot
- Mixing bowls
- Whisk
- Spatula
- Sieve
- Piping bag (optional)
Recipe (In Pictures)
Preparation time: 5 minutes; Cooking time: 30 minutes; Resting time: 1-2 hours
Feeds two to three
Step 1: In a mixing bowl, add sugar, lemon juice, lemon zest, and eggs. Mix well, ensuring that everything is well combined.
Step 2: Over a bain-marie (heated bath), cook the mixture for 10 – 15 minutes until it thickens. Stir constantly to prevent mixture at the bottom for overcooking. The right consistency is reached when the lemon curd coats the back of the spoon, and you are able to draw a clean line across.
Step 3: Add softened butter and mix.
Step 4: Sieve the curd to remove lumps and cling wrap on contact before cooling it in the fridge for at least 30 minutes.
Step 5: Smash graham crackers in a zip-lock bag till they become fine crumbs. Set aside.
Step 6: Whip cream till soft to medium peaks form.
Step 7: Mix in the lemon curd. Ensure that they are evenly combined.
Step 8: In a glass cup, layer graham cracker crumbs as the base before piping in the lemon mousse. Layer between graham crackers and mousse as desired.
Step 9: Cool dessert in the fridge for at least another hour before serving. Top with a sprinkle of graham cracker and icing sugar.
Specially curated to take our mums on a wholesome and heart-warming gastronomic experience, this 3-course Mother’s Day Dinner menu features recipes made with ingredients we can easily get out hands on.
Starting off with a warm and comforting bowl of French Onion Soup, the deep golden, caramelised onions created a stock filled with natural sweetness. Simmered with herbs and apple cider vinegar, every mouthful of this classic French Onion Soup exudes a herbaceous aroma and a sourish kick that immediately stimulated my appetite, and got my tummy all ready for the main dish.
Healthy and tasty at the same time, this oven-roasted chicken was tender and flavourful. The chicken thighs retained its juiciness which paired incredibly well with the roasted vegetables. Seasoned simply with salt, pepper, and dried herbs, this itself was a homely dish that will never go wrong.
Drawing an end to the 3-course meal was the Lemon Mousse. Light and refreshing, the acidity from the lemon curd was the perfect way to round things up. The layers of graham cracker in between the mousse created in a textural and flavour change which balanced the entire dessert, resulting in mouthfuls of addictive delight.
This Mother’s Day, take the opportunity to reverse the roles and cook up a storm for your mother instead. Trust me, this delectable Mother’s Day meal will sure light up mummy’s face with a smile—no matter they taste great or not!
Expected Damage: S$7 – S$10 per pax
