It’s that time of the year for you to host a luncheon for your girls. This Women’s Day, invite your girl gang and celebrate this day dedicated to the ones who make this world a better place. Read on to prepare a full lunch spread with these 3 delicious recipes.
- Prawn Bruschetta with lemon and fennel salad
Delicate and easy to make prawn bruschetta will make you crave for more. Enjoy this light salad with your girls on Women’s Day.
Ingredients:
- 1fennel bulb
- 1 tsp of roughly chopped dill
- ½lemon juice and zest
- 1 tbsp. Olive oil
- 4 small slices of rusticwholewheat bread
- 1garlic clove
- 140 gms cooked prawns
Instructions:
- In a pan add water and bring to boil then add the fennel slices for 2-3 mins until just tender
- Drain well. Now, toss with fennel fronds, dill, lemon zest and juice, 2 tsp olive oil along with some seasoning
- With the help of a brush, coat the slices of bread with remaining oil
- Place in a hot griddle pan on stove and toast on both sides until lightly charred
- Now, coat one side of each slice with the garlic, then divide the fennel salad between them
- Top with the prawns, then the rocket and serve with a drink of your choice.
2. Chicken and lemon risotto
Creamy risotto with zesty, tangy lemon is as appealing and delicious as it sounds. Read on to prepare this mouth-watering dish at the comfort of your home.
Ingredients:
- 4 chicken breasts
- 1 tbsp. Olive oil
- 1 tbsp. Finely chopped rosemary
- Salt and pepper to taste
- 1 onion finely chopped
- 4 garlic cloves crushed
- Zest of 1-2 lemons
- 500 gm risotto rice
- 1 cup white wine
- 1 tbsp mascarpone
- ½ cup parmesan cheese
- Salt and pepper to taste
Instructions:
- Start by preheating the oven to 200 degrees celsius
- Next, season the chicken breasts with salt, pepper and finely chopped rosemary and coat on both the sides
- Add olive oil to a pan and allow the chicken to sear, skin-side down, over high heat until golden brown
- Now, place the pan into the oven and allow to roast for 15-20 minutes or until the chicken breasts just cooked through
- Remove the chicken and allow it to rest until the juices run clear
- In the meantime, add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent
- Now, add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice
- Make sure to toast the rice for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced
- Reduce the heat and add the chicken stock, one ladle at a time, stirring to incorporate until the rice is creamy and cooked to your preference
- Stir in the Mascarpone, Parmesan and lemon juice then season to taste
- The final touch – Slice the chicken breasts and serve on the creamy lemon risotto.
3. Melty mushroom wellingtons
Have you ever tried melty mushrooms? If you are a mushroom lover you are going to love this dish. Read on to treat your girlfriends with this dish on Women’s Day.
Ingredients:
- 4 large field mushrooms
- 4 tbsp. Olive oil
- 1 garlic clove chopped
- 2 cups of spinach leaves
- ½ cup of dusting flour
- 1 tsp of thyme leaves
- 500 gm of butter
- 1 egg beaten
Instructions:
- Start by heating the oven to 200 degrees celsius
- Now, remove the stalks from the mushrooms and heat half the oil in a large frying pan
- Add in the mushrooms and allow them to sizzle for 3-4 mins on each side until golden
- Make sure the mushrooms are cooked through – add a drop more oil if needed
- Now, lift the mushrooms out onto kitchen paper and let it drain
- Place the same pan back on the heat and fry the garlic for a minute or two
- Now, add in the spinach to the pan, then cook for 2-3 mins over high heat
- Season with mushrooms with salt and pepper, then tip the spinach into a large sieve to drain thoroughly
- On a lightly floured surface scattered with the thyme leaves, roll the pastry out
- Now, using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms
- Cut about 4 circles for 10cm wider, re-rolling the trimmings if you need to
- Now, place the 4 smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn’t wider than the mushrooms
- Top off the spinach with a slice of cheese, then a mushroom, smooth-side up and top the mushroom with another slice of cheese
- Now, brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork
- Final step – Trim the edges with a knife if you want, then brush each generously with egg
- Bake for about 40 mins until golden, then leave to cool for a few mins before serving
- Serve your girlfriends this gorgeous meal and enjoy your women’s day!
Looking for more such lunch recipes? Check out Know Your Lettuce
