Culinary inspirations for the mother’s day, published in the Chef’s Handyman food blog
The kitchen will be closed for the mother at the mother’s day. The remaining family members will have the lead to give the mother or wife a good time. Therefore I have decided to publish some inspirations for the mother’s day in the Chef’s Handyman food blog. All ingredients can easily be bought in different stores. No cooking recipe will be needed for the following dishes.
Let’s start in the morning with a raspberry smoothie. Place raspberries, 1 cup of milk or soy milk, 1 cup of plain yoghurt and 1 tbsp. of honey in a huge bowl. Blend all ingredients with a hand blender. If the smoothie will be too thick add more milk.
The wild garlic season has been started. Ravioli filled with wild garlic are already available in stores. I love the wild garlic taste. Per serve 10-12 Ravioli pieces will be calculated. To make ravioli, bring water to the boil. Reduce heat. Add ravioli and cook until soft and warm (approx. 5 minutes). If no wild garlic ravioli available other fillings are nice as well.
To make shrimps, heat olive oil in frying pan. Add shrimps and cook on each side for 2-3 minutes or cooked through. Shrimps are fine, when they change the color from grey to light red.
Peel rhubarb and cut into thin slices. Heat olive oil, cook in frying pan for 3 minutes or until soft. The rhubarb will give a nice sour taste.
Melt 1-2 tbsp. of butter in a pan. When ravioli have been finished, drain them and turn the pieces in the melted butter and place them immediately on the preheated plates. Add sprouts, rhubarb pieces and shrimps. If available garnish with eatable flowers. Season the ravioli with salt and black pepper.
As starter serve green salad with Roquefort cheese crumbs, dried plums and sprouts. To make dressing, combine 4 tbsp. of olive oil, 2 tbsp. of vinegar and 1 tsp. of honey. Season the mixture with salt and black pepper. Sprinkle the salad with dressing.
List for shopping:
For the smoothie: Raspberries frozen or fresh, milk or soy milk, plain yoghurt, honey
For the salad: 1-2 green salad, Roquefort cheese, sprouts, eatable flowers, vinegar, olive oil, salt, black pepper, dried plums or figs
For the ravioli, wild garlic ravioli approx. 10-12 per serve, butter, 1 piece of rhubarb, sprouts, eatable flowers, salt, black pepper, shrimps 3 per serve
Important: Flowers for table decoration
Have a nice mother’s day, your Chef’s Handyman team!
