my menu lunch mom it must be considered in small details, from starters to desserts, with options that suit the taste of the matriarch.
The secret is to roast the lettuce until caramelized and serve with a nut sauce on the side. Photo: Tiago Queiroz/Estadão
To start at the beginning: we have chosen five installation options that are easy to do at home, but deserve a special moment. The recipe welcomes both vegetarians, vegans and vegetarian mothers. Check it out below.
Roasted Lettuce with Roasted Peanut Sauce
iFood offering Image: Palate
Combining grilled vegetables with sour sauce is a guaranteed success strategy, which can be a starter or a side dish. Easy and fast, this recipe has only one secret: roast the vegetables until caramelized, but without burning. Just keep an eye out. Oh, if your mom is a vegetarian, leave the honey out. See how to roast lettuce.
Mini eggplant with tomatoes
iFood offering Image: Palate
Small, but full of flavor, fried small tomatoes topped with cubes of sautéed tomatoes, the recipe of chef Bella Masano, from Amadeus, works great as an aperitif – to eat with your hands, in bites one. Check out my mini eggplant recipe.
Mini eggplants with tomatoes, olives and basil. Photo: Codo Meletti/Estadão
Potato Salad with Gribiche Sauce
iFood offering Image: Palate
How about French potato salad? This takes gribiche sauce, a French delicacy, a relative of tartar sauce and mayonnaise (but made with hard-boiled eggs instead of raw). Cucumber pickles and capers add some flavor to the preparation. See how to make this potato salad.
Potato salad with gribich. Ceramics: Susana Custodio Atelier Photo: Tiago Queiroz/Estadão
pork croquette
iFood offering Image: Palate
Crispy on the outside and ultra-creamy on the inside, these are the staples from Tanit restaurant, by chef Oscar Bosch. They are made with raw pork, but it is free to use creativity and replace the content. See the full croquette recipe.
Photo: Felipe Rau Estadao