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Mother’s day is just around the corner and nothing says thank you from the heart, better than treating mum to a home cooked meal. If you are still in the menu planning process, here is a lunch or dinner menu sure to warm the hearts of all mothers and grandmothers this Mother’s Day.


Bruschetta with spicy pea and feta salsa and chargrilled zucchini

Serves 4
Pre: 15min
Cooking: 15min

4-8 slices bruschetta, toasted
1 large zucchini, shaved finely lengthways
1 tbsp. EVO oil
1.5 cups peas, cooked and cooled
½ bunch mint, finely chopped
1 red chilli, finely sliced
100g Persian or Danish feta, roughly crumbled
squeeze lemon juice
2 tbsp. chopped hazelnuts


Pre-heat a BBQ or griddle pan over high heat, toss zucchini with olive oil and char on each side until tender. Set aside.

In a bowl combine peas, mint, chilli, feta, lemon juice and hazelnuts and mix well slightly crushing the peas.

Top each bruschetta with pea salsa and a few slices of chargrilled zucchini.


Crab, Lime and Chilli Angel Hair Pasta

Serves: 4
Pre: 5 minutes
Cooking: 10-15 minutes

600g angel hair pasta, cooked al dente
500g fresh crab meat, cooked
2 small red chillis, finely sliced
3 garlic cloves, finely chopped
2-3 limes, juiced
3 tbsp. lime zest
½ cup EVO oil
½ cup flat-leaf parsley, finely chopped
1 tsp. sea salt flakes
1 tsp. black pepper, freshly ground


In a saucepan, on a low heat, mix the chilli, garlic, lime juice, lime zest, parsley,

sea salt and pepper.

Mix in the cooked crab meat and pasta and toss thoroughly and serve with a simple side salad.

Simple Side Salad

100g baby spinach or rocket leaves
¼ cup shaved parmesan
1 tbsp. EVO oil
½ tbsp. lemon juice
¼ cup olives, cut in half
1 punnet grape tomatoes, cut in half

Combine all ingredients in a bowl and mix gently.


Chocolate Molten cake with raspberry sauce

Serves 8
Pre: 15min
Cooking: 20min

180g dark chocolate, chopped
250g extra virgin coconut oil
4 eggs
½ cup honey or maple syrup
¼ cup plain flour, sifted
100g macadamia nuts, roasted
1 tbsp. hemp seeds
Raspberry Sauce
1 punnet raspberries
1 tbsp. honey
¼ tsp. cinnamon, ground
1 tsp. vanilla extract


Preheat oven to 180C.

To make the sauce, combine the raspberries, honey, cinnamon, vanilla and a dash of water in a small saucepan over medium heat and gently simmer until raspberries and broken down. Add to a small food processor and blend until smooth, store in the fridge.

For the cake, place chocolate and coconut oil in a medium sized saucepan over low heat, stir constantly until melted. Let cool.

Grease 8 x 175ml-capacity ceramic ovenproof dishes. Sprinkle with flour. Using an electric mixer, beat eggs and honey/maple for 10 minutes or until thick and creamy. Fold in the cooled chocolate mixture and flour. Spoon mixture into the ovenproof dishes.

Place dishes in the oven on a baking tray and bake for 12-15 minutes until set around the outside. Turn on to a plate and drizzle with the sauce, toasted macadamia nuts and hemp seeds.