6 savory and sweet recipes that are the face of lunch at mom’s house

You’ve surely heard that Mother’s Day is every day and that’s a fact! So, what do you think? enjoy and caprichar for lunch for her at the beginning of the week? After all, she deserves it and there are recipes that are the face of lunch at mum’s house and take us back to childhood!

so check it out delicious recipes for lunch and get ready with all the affection for those who love you so much!

Pasta with Tuscan sausage sauce

Pasta with Tuscan sausage ragout – Photo: Shutterstock

Time: 40 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1 chopped onion
• 9 chopped tomatoes
• 1 chopped carrot
• 1 minced garlic clove
• 2 slices of Tuscan sausage peeled and crumbled
• Salt, black pepper and chopped basil to taste
• 500g penne
• Parmesan, grated to taste, for sprinkling

Method of preparation:

1. Blend the onion, carrot, tomato, garlic, sausage and basil in a blender until smooth.
2. Pour into a saucepan, put on low heat and cook for 20 minutes, stirring occasionally.
3. Season with salt and pepper.
4. Cook the pasta in boiling salted water for the time indicated on the package or in any case al dente.
5. Drain, arrange on a plate and drizzle with the sauce.
6. Sprinkle with Parmesan and serve immediately.

Bolognese lasagna

Lasagna Bolognese – Photo: Shutterstock

Time: 40 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of oil
• 2 crushed garlic cloves
• 1 chopped onion
• 4 cups ground beef (tea)
• 10 tomatoes beaten in the blender
• salt to taste
• Oil for greasing
• 1 pack of pre-cooked lasagna (500g)
• 3 cups of grated mozzarella
• 3 cups of white sauce
• 1 1/2 cups grated Parmesan

Method of preparation:

1. In a skillet, over medium heat, heat the oil and saute the garlic and onion for 3 minutes.
2. Add the meat and saute until browned.
3. Add the beaten tomato, tomato puree, salt and set aside.
4. In a large greased refractory, interlayer layers of pasta, red sauce, mozzarella and béchamel, finishing in béchamel.
5. Sprinkle with Parmesan and bake in a preheated medium oven for 20 minutes.
6. Remove and serve.

Roast chicken with farofa banana

Roast chicken with farofa banana – Photo: Stela Handa

Time: 1h40 (+30min rest)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 whole chicken (about 2 kg)
• 2 minced garlic cloves
• 1 tablespoon of chopped rosemary
• 1 tablespoon of oregano
• Salt and black pepper to taste
• 1 cup of orange juice (tea)
• 2 tablespoons of butter
• 6 tablespoons of honey

Farofa

• 3 tablespoons of butter
• 1/2 chopped onion
• 1 minced garlic clove
• 2 sliced ​​bananas
• 2 cups cassava flour (tea)
• Salt and chopped parsley to taste

Method of preparation:

1. For the farofa, heat a pan with the butter over medium heat and sauté the onion and garlic for 2 minutes.
2. Add the banana and sauté quickly.
3. Add the flour, salt, green perfume, mix and switch off.
4. Place the chicken in a bowl and season it with the garlic, rosemary, oregano, juice, butter, half the honey, salt and pepper.
5. Leave to rest for 30 minutes. Transfer the chicken with the marinade to a baking dish, cover with aluminum foil and place in a preheated medium oven for 40 minutes.
6. Remove the foil, brush with the remaining honey and return to the oven for 30 minutes or until cooked through and golden brown.
7. Transfer to a platter over the farofa and serve decorated as desired.

Sweet recipes that are the face of lunch at mom’s house

Of course, dessert cannot be missing in a special lunch, right? This is because, there are those who just looking at it already remind us of our mother, take a look:

Gelatin mosaic in the glass

Jelly mosaic in the glass – Photo: Shutterstock

Time: 40min (+4h40 fridge)

Performance: 20 units

Difficulty: easy

Ingredients:

• 1 bag of strawberry-flavored gelatin powder
• 1 sachet of lemon flavored gelatine powder
• 1 sachet of grape-flavored gelatin powder
• 1 sachet of pineapple flavored gelatin
• 1 can of condensed milk
• 1 can of whey-free cream
• 1 sachet of unflavored gelatin powder

Method of preparation:

1. Separately, prepare the strawberry, lemon, grape and pineapple jelly following the package instructions.
2. Take each in separate bowls to the refrigerator for 2 hours or until hardened.
3. Cut into cubes and mix.
4. In another bowl, mix the condensed milk, heavy cream, and unflavored gelatin, prepared according to package directions.
5. Refrigerate for 40 minutes.
6. Divide part of the gelatin mixture into glass beakers and top with the condensed milk cream.
7. Decorate with the remaining mixed jelly and refrigerate for 2 hours.
8. Pick up and serve later.

traditional brigadier

The easy brigadeirão is a recipe that looks like a mother’s lunch – Photo: Gisele Tesser

Time: 1h10 (+2h of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 and 1/2 cans of condensed milk
• 1 jar of cream
• 4 eggs
• 2 tablespoons of butter
• 1 tablespoon of corn starch
• 1 cup cocoa powder (powdered)
• Butter for greasing
• Chocolate chips to decorate

Method of preparation:

1. Blend the condensed milk, heavy cream, eggs, butter, cornstarch and chocolate powder in a blender until smooth.
2. Transfer to a greased 24cm diameter cake tin with a hole in the centre, cover with aluminum foil and bake in a preheated medium oven in a bain-marie for 50 minutes or until a toothpick inserted comes out clean.
3. Leave to cool and refrigerate for 2 hours.
4. Develop, decorate with sprinkles and serve.

Pumpkin Jam With Coconut Chips

Pumpkin jam with grated coconut is a recipe that feels like a mother’s lunch – Photo: Stela Handa

Time: 1h (+1h of fridge)

Performance: 10 portions

Difficulty: easy

Ingredients:

• 2 kg of peeled and seeded pumpkin, grated
• 1 kg of sugar
• 1/2 cup (tea) of water
• 1 grated fresh coconut
• Cinnamon sticks, cloves and grated fresh coconut for garnish

Method of preparation:

1. In a pan, mix the pumpkin, sugar, water, coconut and cook over low heat, stirring occasionally, for 30 minutes or until the candies start to detach from the bottom of the pan.
2. Remove from the heat, leave to cool and place in the refractory.
3. Cover and refrigerate for 1 hour.
4. Decorate with cinnamon, cloves, grated coconut and serve.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.