3 Great Father’s Day Menus To Prepare This Weekend
Leigh Champanis-King |
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Photograph by Freepik
Father’s Day is fast approaching and if you’re anything like my family, you probably haven’t quite nailed down the details of how you’re going to celebrate your dad/father figure/mom who is both mom and dad, or whichever special person you’re choosing to make a big deal of on Sunday. And if, like me, you think you might book at a restaurant, good luck finding a spot at your favourite – way more organised people booked all the best seats weeks ago!
But it’s fine, nothing says I love you like a home-cooked meal. And whether you’re sitting around an elegantly laid table or squished onto couches in the lounge, there’s nothing better than sharing food with the people you love. Here, three menu ideas, filled with recipes to keep your tummies happy this weekend, whether you’re going for a breakfast, lunch or dinner affair.
1. Big breakfasts
I love a buffet-style breakfast, where you can try a bit everything – a flapjack here, a muffin there and oats in between. Here are a few recipes to make and set out on the table for guests to serve up as they want.
Healthy, Happy Flapjacks
Oat Breakfast Bowl
Bagel With Scrambled Eggs, Cream Cheese And Salmon
1 bagel, halved and toasted
1 tbsp low-fat cream cheese
Chives, finely snipped
2 smoked trout ribbons
Salmon roe (optional)
3 free-range eggs
Sea salt flakes and white pepper
1 tsp cold butter
1/ Spread each half of the toasted bagel with cream cheese and sprinkle with chives. Have the trout ribbons and salmon roe ready.
2/ For the scrambled eggs, add the eggs to a bowl, season with a pinch of sea salt flakes and white pepper, and whisk with a fork for 20 to 30 seconds.
3/ Smear a layer of butter over the base of the pan (reserve the remaining butter to add at the end of cooking).
4/ Add the eggs to the pan over medium-low heat. It’s important to get the heat right – you want the scrambling to happen slowly, but not so slowly that it never progresses from a custard and not so quickly that it sets instantly into an omelette. Stir slowly, covering the base of the whole pan – nothing will happen for two to three minutes. (This may take longer on an electric plate.)
5/ When the eggs begin to thicken, start stirring more rapidly. If it starts to thicken too quickly, remove the pan from the heat for a moment (keep stirring), then return once under control.
6/ Once it’s almost at the consistency you want, remove the pan from the heat and add the remaining butter to stop the cooking process – the eggs keep on cooking in the pan even once off the heat.
7/ Immediately spoon over the bagel halves and finish with the trout ribbons and roe.
Now that it’s getting colder, I’m all about hearty lunches with a beautiful fresh salad on the side. And a little sweet treat to end it all off.
Heirloom Tomato and Avocado Salad
800g mixed heirloom tomatoes
2 avocados, sliced
1/2 red onion, finely sliced
Handful fresh basil, torn
2 tbsp olive oil
Juice and zest of 1/2 a lemon
1 tbsp sherry vinegar
1 tbsp honey
Salt and pepper, to taste
1/4 clove garlic, minced
1/ Slice all the tomatoes and arrange on a large platter. Add the avocado and red onion and scatter the basil over. Whisk the dressing ingredients together then drizzle over the salad.
Vanilla Cupcakes With Chocolate Ganache
For supper, go big or go home, I say. A curry with all the fixings, a flavourful salad and the perfect sweet ending.
Rich Chickpea Curry
Lemon Meringue Pie
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