10 Mother’s Day Brunch Recipes Straight From the Heart to Say ‘I Love You’

I’m very devoted to my work, so much so that I often say I’m married to it. I love coming up with ideas, creating new things, and crafting recipes just for the joy of it. It’s not something I’m required to do; it simply brings me a deep sense of joy and satisfaction. As the saying goes, when you love what you do, it never really feels like work.

Unfortunately, this leaves me with little free time to spend with family. But every year, my siblings and I make it a point to celebrate Mother’s Day together with our mother. This Mother’s Day, I wanted to do something extra special – a lavish brunch, all cooked by me. I spent this past Sunday practicing, ensuring everything is just right. I created 10 recipes, each one better than the last in both presentation and taste. Today, I’m sharing my entire Mother’s Day brunch menu so you can take some inspiration and cook some or all of it for your mum as well.

The Brunch Recipes:

• Garlic Stacked Potatoes
• Sweet and Sour Salad
• Grilled Peach and Arugula Salad
• Roasted Cauliflower over Beetroot Hummus and Sautéed Greens
• Classic Chocolate Chip Pancakes
• Oven Roasted Potatoes
• Deviled Eggs
• Mini Cocotte Chocolate Cake
• Strawberry Cobbler With Vanilla Ice Cream
• Tequila Sunrise Cocktail

Garlic Stacked Potatoes

My family loves potatoes, and for good reason. This vegetable is amazingly versatile, year-round available, and so easy to grow that even a kid could do it, which is why it is the first thing on my Mother’s Day brunch menu.

Stacked potatoes are exactly what it says. These are potatoes, cut into thin chips, and stacked before cooking. Now there are different ways to make them, but I find stacking them in a muffin tin the easiest.

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour

Ingredients:

• 4 Yukon gold or russet potatoes
• 5 garlic cloves (confited)
• 1 teaspoon dried oregano
• 2 tablespoons garlic-infused olive oil
• 100 g grated Parmesan cheese
• 1 stick of butter (100 g)
• Paprika
• Salt
• Pepper
• Rosemary sprigs

Instructions:

• Slice the Potatoes: Preheat the oven to 200 degrees Celsius. If you have excellent knife skills, slice the potatoes into thin chips or use the mandolin slicer to keep the size uniform
• Prepare the Mix: Crush and make a paste of confit garlic. Mix melted butter, garlic-infused olive oil, and crushed garlic in a large bowl. Add half of the grated cheese and dried oregano to the mixture
• Toss Potatoes in Mixture: Toss the sliced potatoes in the mixture, coating each slice generously
• Stack and Bake: Lightly grease the muffin tin, place small rosemary sprigs at the bottom, and start stacking the potato slices. Put bigger slices at the bottom and smaller ones on top. Add grated Parmesan between every 5 slices. If you have any mixture left by the end of it, pour it atop every stack. Transfer to the oven and let the taters bake for 45 minutes
• Remove and Serve: Remove the stacks from the muffin tin and serve hot with a generous sprinkle of Parmesan and flaky sea salt

You can make as many stacks as you want. They can be served with a dip, but we love them as is.

Sweet and Sour Salad

This recipe is one of my favorite creations ever. It uses the general spring vegetables in different textures with toasted chickpeas, which are then slathered in the most amazingly tangy dressing. You won’t even guess the main ingredient. And no, it is not lemon.

By the looks of it, you can guess that it gets its sweetness from the sweet potatoes, carrots, and beetroot. The sour is supplied by a raw mango dressing. Raw, unripe, or green mango, if you will. If this doesn’t appeal to you, you can try my spring rainbow salad.

Don’t use canned chickpeas; use dried chickpeas and boil them. You can soak them the night before, which makes them cook faster. So let’s get to it.

Prep Time: 20 Minutes

Cook Time: 50 Minutes

Total Time: 1 Hour and 10 Minutes

Ingredients:

• 150 g of boiled chickpeas
• 150 g of frozen/fresh chopped sweet potatoes
• 1 beetroot cut into triangles
• 1 carrot in ribbons
• 70 g diced purple cabbage / or normal cabbage
• A handful of red lettuce leaves
• 2 raw (green) mangoes
• 250 ml extra virgin olive oil
• 2 garlic cloves
• Salt
• Pepper
• Paprika

Instructions:

• Boil Chickpeas and Cut Vegetables: Preheat the oven to 200 degrees Celsius. Put the chickpeas for boiling while you cut the vegetables. Cut carrots into ribbons; chop beetroot into uniform slices and then into triangles; cube the potatoes; and dice the cabbage. Now sauté the beetroot in a skillet with olive oil, salt, and pepper
• Bake Sweet Potatoes and Chickpeas: Once the chickpeas are cooked (squeeze one between your fingers, if it gets easily smashed, it is cooked), add them and the sweet potatoes to a baking sheet. Drizzle extra virgin olive oil, salt, pepper, and paprika on them and gently mix everything. Let both bake until sweet potatoes are cooked and chickpeas are toasted (about 40 minutes)
• Make the Dressing: Peel the green mango and remove the flesh from the seed. Put the flesh in a blender, along with olive oil, salt, and pepper. Blintz and taste to check the salt and pepper
• Toss Everything Together: Once all the ingredients are chopped, blintz and cooked. Put the dressing in a large bowl and start adding the ingredients. Toss the salad together using a wooden spatula and mix until everything is slathered in the tangy dressing

And that is how you make my sweet and sour salad. The sweetness of the veggies is well balanced with the tang of the dressing and trust me it is heavenly. Give it a try and thank me later.

Grilled Peach and Arugula Salad

This recipe is a celebration of the magnificent fruit, the lifegiver, and the sweet moments still fresh in memory. I created this grilled peach and arugula salad as a nostalgic treat, remembering the peach tree that once stood next to our house. During the trying times of the COVID lockdown, that peach tree showered us with more fruit than we knew what to do with. Alas, a couple of years later, it mysteriously withered and died. This grilled peach and arugula salad is a tribute to that tree, the summer it brightened, and my mother, the one who planted it with love.

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Ingredients:

• 500 g firm-ripe peaches, quartered
• 50 g Baby arugula
• Extra virgin olive oil
• 50 g of cottage cheese
• Greek Yogurt
• Balsamic vinegar
• Salt
• Pepper

Instructions:

• Quarter and Grill Peaches: Wash and dry the fruit, and then cut each peach into quarters. Once all the fruit is cut, grill the fruit however you want. I grilled them on my cast iron skillet with a little bit of olive oil, on all sides, until charred
• Make the Base: Whisk together crumbled up cottage cheese and yogurt with salt and pepper to create a consistent paste. Layer this paste on a plate, making the base for the salad
• Plate Everything: Place the grilled fruit and baby arugula atop the cheese-yogurt base. Drizzled a bit of that base paste and balsamic vinegar on the peaches. You can sprinkle salt and pepper to your liking

You can swap cottage cheese for goat cheese or feta, or add more arugula. But my recipe has the peach as the main character, others are merely side characters. Try this and let me know your thoughts.

Roasted Cauliflower over Beetroot Hummus and Sautéed Greens

This one was unexpected. I wanted to make beetroot hummus with roasted cauliflower, but I often use collard greens and beet leaves in my recipes, so I thought there was no harm in adding them to this recipe either. Well, I was pleasantly surprised because this was a banger. Let me tell you how I made an amazing salad for my Mother’s Day brunch. And don’t you dare use canned chickpeas. Just no!

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Total Time: 40 Minutes

Ingredients:

• 400 g cauliflower florets
• 1 beetroot with leaves
• 150 g boiled chickpeas
• 150 ml olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves
• A handful of red lettuce leaves
• Salt
• Pepper
• Paprika
• Broccoli/cauliflower leaves (optional but recommended)

Instructions:

• Bake the Vegetables: Cut the leaves about two inches above the head of the beetroot. Then nicely wash, scrub it, and stab with a fork a few times. Wrap it in aluminum foil and bake at 220 degrees Celsius for about 20 minutes. Toss the cauliflower florets in a mixture of olive oil, paprika, salt, and pepper. Evenly spread the florets on a lined parchment and bake for 20 minutes (Tip: Bake them at the same time for quick preparation and save time and energy)
• Sauté the Collard Greens: While the vegetables bake in the oven, sauté the collard greens in a skillet with a little oil, sprinkle salt and pepper. You can boil them, but I find the boiled texture unappealing but the choice is yours when trying out this recipe
• Make the Hummus: Once the beetroot is cooked, let it cool and remove the peel, which should come off easily. Chop it into small pieces, throw them in a blender with the oil, chickpeas, garlic, and lemon juice. Add salt and pepper according to your taste
• Plate it: Spread the beetroot hummus evenly on a plate. Place the lettuce leaves and layer the collard greens and roasted cauliflower florets atop it. Squeeze a lemon over it if you want

The beetroot leaves with roasted cauliflower tasted delicious. The hummus was creamy despite its grainy texture. You have to try it to believe it. So do that and thank me later. But remember, no canned chickpeas.

Classic Chocolate Chip Pancakes

Pancakes are already as good as they are ever going to get. I have tried pumpkin pancakes, sweet potato pancakes, blueberry pancakes, banana pancakes, and chocolate pancakes. But the good ol’ chocolate chip pancakes remain my favorite. My siblings also love these pancakes, hence the inclusion in this special Mother’s Day brunch. Don’t judge it by the looks alone.

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Total Time: 15 Minutes

Yield: 8 Pancakes

Ingredients:

• 180 g all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 3 tablespoons ground sugar
• 100 ml of milk
• 1 egg beaten
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 pinch of baking soda
• 1 stick of butter
• 100 g dark chocolate chips
• Maple syrup and butter (for serving)

Tip: Mix dry and wet ingredients in separate bowls and then gently stir in the dry in the wet mixture.

Instructions:

• Mix Dry Ingredients: Sift the flour, baking powder, sugar, salt, ground cinnamon, and baking soda in a bowl. It helps remove any lumps and ensures that your batter is smooth
• Mix Wet Ingredients: Whisk together milk, egg, melted butter, and vanilla extract in a separate bowl until everything is homogenous
• Whisk Into Batter: Gently add wet ingredients into the dry in small quantities while whisking slowly. Once the batter is smooth and there is no dry flour visible, gently fold in the chocolate chips using a wooden spatula. Do not over-mix
• Make Pancakes: Place a non-stick pan on medium heat, add a small amount of butter, and pour a scoop of the batter atop the melted butter. Let it cook for 2-3 minutes until bubbles form on the edges of the pancake. Flip it and let it cook until the other side is equally browned
• Serve: You can serve these pancakes with your choice of topping. For me, maple syrup and butter work the best, but don’t add them until you are ready to eat, or the pancakes get soggy

You can serve it with fresh fruit or whipped cream as well, but for the ultimate experience, go old-fashioned with syrup and butter.

Oven Roasted Potatoes

Oven-roasted potatoes are the best way to eat taters. I make them at least once a week. The best part? You can have roasted potatoes for breakfast, lunch, or dinner. There are so many recipes, so many variations for roasted potatoes, but I like a simple 4-ingredient recipe. Most people use tallow, but is often make these potatoes with either olive oil or canola oil. So let’s get to it.

Prep Time: 10 Minutes

Cook Time: 60 Minutes

Total Time: 1 hour and 10 Minutes

Ingredients:

• 500 g Yukon gold or red potatoes
• 4 tablespoons olive oil
• Salt
• Pepper
• Flaky sea salt (optional)

Instructions:

• Parboil the Potatoes: Preheat the oven to 200 degrees Celsius. Wash and peel the potatoes. Cut into 1-inch cubes and parboil in salted water. Once the potatoes are fork tender, drain the water and put them in a Tupperware, put on the lid, and give a vigorous shake
• Bake: Place the potatoes after shaking on a baking tray. Drizzle olive oil, salt, and pepper, and toss together so that every potato cube is coated in oil. Bake for 50 minutes or until baked to your liking, while turning them once or twice
• Season and Serve: I like to season the roasted potatoes with flaky sea salt. You can use fresh herbs, bacon bits, or sour cream

I have tried the version where you leave the potato skin on, but I like the peeled version better. Shaking the parboiled cubes is optional, but it helps the potatoes create a fluffy coating that gets really crispy in the oven.

Deviled Eggs

I am more of a scrambled egg girl. But deviled eggs have been a favorite in my family. So I decided to give them a whirl. The recipe is fairly easy and uses basic ingredients. The only issue with this version was that I ended up over-boiling the eggs and ended up with a slightly grey-ish tinge to the yolk. You need 14 minutes on the clock to get a perfect hard-boiled egg with a yellow yolk. I left mine on heat for 20 minutes, and that was a mistake.

However, over-boiling an egg only ruins its look. So that was good for me. And yes, I know, my piping skills can use some work. Don’t be nasty about it.

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Total Time: 25 Minutes

Ingredients:

• 6 eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Salt
• Pepper
• Paprika

Instructions:

• Boil Eggs: Boil a pot of water and gently lower the eggs into the boiling water. Cook for 14 minutes and transfer to the ice water, and peel the shell
• Remove Yolk and Prepare the Mixture: Cut the eggs in half and remove the yolks using a spoon. Put the yolks, mayonnaise, mustard, paprika, salt, and pepper in a big bowl and beat into a consistent mixture
• Garnish and Serve: Garnish with garlic chives or any herb and serve

I liked the taste of deviled eggs, but I am very partial to other types of cooked eggs. I loved the fresh herb as a garnish. For the next version, I might want to add some crispy bacon on top.

Mini Cocotte Chocolate Cake

Now we come to the desserts. This mini chocolate cake was made for a one-person serving, for my mom. This recipe is based on the concept of one pot, one portion. And I got to use the adorable Le Creuset mini cocotte. I mixed all the ingredients in the cocotte itself and baked the cake for about 20 minutes.

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Total Time: 25 Minutes

Ingredients:

• 5 tablespoons all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon vanilla extract
• 1 teaspoon vegetable oil
• 1 pinch salt
• 2 tablespoons ground sugar
• 2 tablespoons dark chocolate chips

Instructions:

• Mix and Bake: Preheat the oven to 180 degrees Celsius. Add everything to the cocotte. Mix the ingredients using a chopstick or fork. Fold in the chocolate chips at the end and place in the oven for 20 minutes
• Serve: You can serve the hot cake with ice cream or chocolate ganache over it, or simply as is

This one-pot, one-portion cake was so amazingly chocolaty that I have made it twice this week. My mum is going to love it so much that I can simply picture her face when she eats it.

Strawberry Cobbler With Vanilla Ice Cream

Now comes the star of the show: Strawberry cobbler with vanilla ice cream. This was my first time making strawberry cobbler. I am a fan of pear and apple cobbler, but this one takes the cake. You will find so many variations to this dessert, but I should tell you that it won’t be as good if you stray from my recipe. I can’t stress how good it was. This has become my favorite summer dessert.

I used a 1.6-liter, 26-cm (10-inch) oval dish for this recipe. You can adjust the quantity of a few ingredients to better suit the size of your baking dish.

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Total Time: 50 Minutes

Ingredients:

• 200 g fresh strawberries
• 2 tablespoons of lemon juice
• 100 granulated sugar
• 100 unsalted butter
• 120 g all-purpose flour
• 1 teaspoon baking powder
• 50 ml milk
• 1 pinch of salt
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 1 tablespoon brown sugar

Instructions:

• Macerate the Berries: Preheat the oven to 180 degrees Celsius. Wash and dry the strawberries. Hull the berries and cut them in half. Quarter the bigger berries. Put them in the baking dish you’ll be using, sprinkle with ground sugar, mix, and set aside
• Make the Biscuits: Melt the butter and mix in the milk. Add a pinch of salt, baking powder, and flour. Mix into a thick mixture. It will be similar to cookie dough
• Bake: Mix in the vanilla extract, cinnamon, and lemon juice into the strawberries. Scoop out the dough and make it into thick discs. Ensure that these biscuits cover the berry mixture below, leaving only tiny gaps between each biscuit. Brush milk atop the biscuits and sprinkle brown sugar. Transfer to the oven and bake for 35 minutes

Serve With Ice Cream: Serve hot (can be reheated in the microwave) with a scoop of vanilla ice cream

Trust me when I tell you that this is the best dessert recipe I have created. The little amount of cinnamon and lemon juice made all the difference.

Tequila Sunrise Cocktail

I rarely host parties, an occasion when you can serve signature cocktails. So naturally, I didn’t perfect my cocktail game. However, making a tequila sunrise is quite easy. You know your ingredients, you know the amounts, and when to add what, and it comes together rather quickly.

I really love the beautiful ombre effect of the drink. The alcohol content is fairly low, and the sweetness of the orange juice is well-balanced. It only takes 5 minutes to make this gorgeous cocktail.

Ingredients:

• 40 ml Tequila
• 100 ml fresh orange juice
• 10 ml Grenadine
• Ice cubes

Instructions:

Fill the glass with ice. Pour in the tequila and orange juice and give it a stir. Then gently pour the grenadine down the side of the glass over the back of a teaspoon. Do not mix. The dark syrup sinks to the bottom and creates a beautiful ombre effect. Garnish with half an orange slice.

The ingredient measurements are per glass. You can multiply it by the number of people you will be serving.

These 10 recipes for my Mother’s Day brunch were so much fun, however, they take a lot of time. So if you are thinking of preparing everything here, you should consider making a few things in advance.

• You can chop the salad vegetables and store them in airtight containers in the fridge. They will be crunchy and fresh when you are ready to assemble, saving you time
• You can make the strawberry cobbler a day earlier
• You can boil chickpeas a day earlier and refrigerate them

This way, you can save time and have more time to spend with your family. But let me tell you one thing, all this work, this elaborate Mother’s Day brunch, working continuously for six hours, was so worth it. For one, I got to taste and perfect everything during the practice session after all the work, and second, I know how much my mother and siblings will enjoy this brunch.