Sides

Loaded Parsnip Fries

Happy Friday everyone, thought I would pop up a recipe that is not only quick for the weekend, but super tasty too. If you are anything like me, loaded cheesy fries are an absolute must of a side dish. Along with lobster mac & cheese. But we are just sticking with the fries today, I’ve swapped out normal potato for some parsnips. Now please stick with me, it’s a great way to get some veg and I totally thinks parsnips are a little underrated. You can totally use them in more ways than on a Sunday roast. They are inexpensive, loaded with flavour and a heap of vitamins and iron.

Ok, so I’ve cut out the carbs, but loaded fries are supposed to be an indulgence right? Don’t you worry, my magic cheese sauce will have you wanting to lick the plate. In fact, I’d go as far to say that you will LOVE this cheese sauce. Add in a rainbow salsa and well, you’ve got something to impress at the dinner table. Who needs restaurant sides when you can make epic ones at home, now only if you had a burger to go with them….stay tuned.

Loaded Parsnip Fries | The Mother Cooker

30 Minutes or Less, Breakfast, Vegetarian

Mexican Breakfast Pancakes

Would you believe it if I told you that this recipe came to me in a dream? Maybe I was dreaming about pancakes, maybe I was in Mexico. Either way, I woke up and knew I had to make this combination. I think a lot of people always assume pancakes must be sweet, but savoury are just as nice for breakfast, brunch, lunch…dinner. Pancakes any time are lovely right?

This recipe would be great if you have leftovers of half of things, half an onion, half a lime etc. You can also keep the salsa and stir it in to some pasta. These pancakes are vegetarian, but you could totally add some bacon in between, prosciutto, chorizo? Basically, you could make them your own creation. I hope you love them.

Mexican Breakfast Pancakes | The Mother Cooker

30 Minutes or Less, Dinner, Recipes

Spicy Prawn Linguine

So pasta is the best thing in the universe right? It is my go to comfort food, if I feel ill I whip up a batch of macaroni cheese and the world is complete again. Add seafood to pasta and I am sold, I look for it on every new menu and will 99% of the time order it over anything else. But enough about me and my overwhelming desire to be pasta. This dish is quick and easy to make, in fact you can do the whole process in 30 minutes. Something you guys have told me is a key thing to you making a recipe. The garlic and chilli are a great base for the tomato sauce, and the samphire brings a lovely salty texture.

If you are a heat lover, simply add more chillies and of you are really, really short of time, simply whack all of the ingredients needed for the sauce in a blender. This will create a smoother sauce, but shouldn’t take away any flavour. Hope you love it, just off to go and lick the pan.

Spicy Prawn Linguine | The Mother Cooker

Lunch, Recipes

Salmon Sushi Bowl

One promise that I have made to myself this year, is to try and save money. Now, I spend a heap of money on sushi. It is my favourite food and I genuinely can’t go in to town without stopping at Wasabi. E’s favourite snack is edamame and I genuinely take whole responsibility. But hey, she could prefer crisps…so I think I’m doing Ok on that mama front. The one thing you have to remember when making this bowl, is there are few rules. In fact, there is only one rule: make sure your fish has been pre-frozen to kill all bacteria. Either buy it frozen, defrost in the fridge overnight and use it the next day or speak to your fishmonger at the supermarket to see what journey your fish has been on.

This dish contains Omega-3 fatty acids, protein, vitamin B6, vitamin D, fibre, potassium, carbohydrate, calcium, iron…I could go on. Basically, all of the ingredients together create a healthy meal that will fill you up and hopefully not make you want to snack in the middle. I’ve added a super quick pickled side salad which you can take or leave. You could switch out the white rice for brown if you prefer and want to go down the proper healthy route.

You could also add a spicy mayo if you’re a heat lover like me, just mix 2 tablespoons of mayonnaise with one tablespoon of sriracha.

Salmon Sushi Bowl | The Mother Cooker