An Early Mother’s Day Lunch

Standard

Ma came over for lunch on Friday…

Oh yes that is a big deal! Don’t get me wrong. I am a good daughter. I do see my Mother about twice a week at least. Since it’s more convenient, I end up doing most of the visiting. We tease her that she visits my sister, who is in a different country all together, more often in a year, than she comes over to ours! And we are in the same city! Yes the Bombay traffic is awful & with an hour & half journey one way, we might as well live in different towns… but she could do better than drop by once in 6 months!

Anyway, Ma decided to come over for lunch Friday (Yay!). Since it had been a while & with Mother’s Day right round the corner, I wanted it to be special. It is unbelievably hot in the City, so she requested something light & simple.

So here it is, a light, simple yet special menu for Ma on her special day 🙂

Pear & Nut Salad

Eggplant Boats

Spinach & Cottage Cheese Quiche

Chocolate Chip Cookie Brownie

Pear Salad

Ingredients

  • 1 firm Pear (cored & sliced)
  • Mixed Nuts & Raisins
  • Honey
  • Apple Cider Vinegar
  • Cinnamon
  • Olive Oil
  • Salt
  • Iceberg Lettuce

Method

  1. Arrange the pear slices on a bed of lettuce.
  2. Sprinkle the nuts & raisins over it.
  3. Whisk all the ingredients for the dressing together & drizzle over the salad just before serving.
  4. Serve it chilled.

Eggplant Boats

Ingredients

  • 1 Eggplant
  • 2 Tomatoes (diced)
  • 2 Spring Onions (finely chopped)
  • zest & juice of 1/2 Orange
  • 3-4 cloves Garlic (minced)
  • Basil
  • 1/4 teaspoon Ajwain / Marjoram
  • 1/4 teaspoon Jeera / Cumin
  • Chilli Powder
  • 5-7 Black Olives (chopped)
  • Salt
  • Olive Oil
  • Bread Crumbs
  • Cheese
  • Bottled Tomato Pizza / Pasta Sauce

Method

  1. Slice the eggplant lengthwise into 2 halves. Carefully scoop out the flesh, leaving the exterior intact. Place the eggplant halves face down in salt water & chop up the scooped out eggplant.
  2.  Heat oil in a wok & add the jeera & ajwain. When the spices start sizzling, add the garlic & onions. Saute till brown.
  3. Toss in the eggplant, tomatoes, olives, orange zest & juice & stir fry till cooked.
  4. Season with salt & chilli powder. Keep aside.
  5. Pat dry the eggplant boats & lightly rub the skin with olive oil. Place on an un-greased baking tray.
  6. Fill each boat with the cooked eggplant & tomato mixture.
  7. Sprinkle the boats with bread crumbs & cheese.
  8. Cover the boats with aluminium foil & bake in the oven at 180 C for 25 minutes. Uncover & bake some more for about 15 minutes.
  9. Warm the pizza/pasta sauce & pour over the eggplant boats before serving.

Spinach & Cottage Cheese Quiche

The Quiche was inspired by 2 chefs Rachel Allen Jamie Oliver. I am an avid watcher of Food Shows on TV. If I don’t have the time, I record them & then watch them back to back! During a couple of these marathon TV watching sessions, I saw that with a few simple additions, the 2 chefs transformed the quiche to something else!

Jamie Oliver added Parmesan Cheese & Rosemary to the pie crust & Rachel Allen added a layer of boiled Potatoes & Goat’s Cheese to the Quiche before adding the Spinach Filling. I wanted to try it out ever since.

Mother’s Day Lunch is the day!

The above dishes were perfect for a loving mother-daughter duo! With a chilled glass of Pomegranate juice to start & warm Chocolate Chip Cookie Brownies to end, with loads of bonding girl talk & gossip, it was a lovely lunch indeed!

Happy Mother’s Day Ma & to all the Moms out there 🙂

Advertisements

2 responses »

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s