There are plenty of ways to surprise your dad on Father’s Day. To make it a day to remember why not treat him by showing off your culinary skills with one, or more, of these six easy recipes.
Show him how much you care and start planning the menu now.
Breakfast for Dad: Traditional Pancake or the Exotic French Toast
If you want to make your dad feel special, make sure he tastes your French toast. It’s quick and easy as you can prepare it the night before.
- 2 Tablespoons honey
- 1/4 Cup heavy cream
- 1/2 Cup butter
- 1 Cup brown sugar
- 1 Loaf French bread, sliced 1″ thick
- 5 Eggs, beaten
- 1 Cup milk
- 2 Teaspoons vanilla
- 1/4 Teaspoon salt
Prep/Cook time: 15-35mins
Spray a 9″ x 13″ pan with non-stick baking spray containing flour. Blend the honey, cream, butter, and brown sugar in a small pot. Cook until the sugar has melted stirring frequently. Pour this mixture into a pre-heated pan.
Place the bread slices over the sugar-butter mixture in the dish. In a large bowl, beat together the eggs, milk, vanilla and salt; pour this mixture over the bread. Cover the dish and refrigerate overnight.
In the morning, preheat oven to 180-200 degrees. Bake the pan for 30-40 minutes until golden brown. Serve while still warm as the French toast will harden in the pan if left too long.
- 2 Large eggs
- 1 and 1/4 Cups milk
- 100g Plain flour
- 3 Tablespoons melted butter or vegetable oil
- 3/4 Teaspoon salt
- 2 Tablespoons sugar
Prep/Cook time: 10-20mins
Beat the eggs and milk for 3 minutes using a mixer. Stir in the butter. Stir the dry ingredients together and add salt, plain flour and sugar.
Gently but quickly mix in the egg and milk mixture. Let the mixture rest for at least 15 minutes, while the griddle is heating. Heat a large frying pan over a medium heat, or set an electric griddle to 200 degrees and place 1/4 cup of batter. Bake on one side until bubbles begin to form and separate for 2 minutes; then turn the pancakes and cook the other side until brown, for 1-2 minutes. Turn over once and serve immediately. Now add melted chocolate, fruit or eggs & bacon depending on your father’s preference.
Lunch for dad: Luxurious Balsam-Glazed Salmon Fillet or Exquisite Chicken Wings with Cumin, Lemon & Garlic
Balsamic-Glazed Salmon Fillets
- 2 Salmon fillets
- 1 Tablespoon olive oil
- 4-5 Cloves chopped garlic
- 1 Glass white wine
- 1 Tablespoon honey
- Balsamic vinegar (85ml)
- Black pepper, salt & oregano
Preparation time: 30mins
Put the garlic into a preheated olive oil pan and cook for a few minutes. Add salt and vinegar. Leave it uncovered for few more minutes and add the oregano. Brush the salmon fillets with balsamic glaze and place them on a baking tray.
Put the salmon in a preheated oven (200°C) and leave it for 10-15 mins. After that, smear the remaining glaze on the fillets. You can serve the dish over a baby leaf salad with chopped onions and red peppers. If you want to achieve the WOW effect and escape the traditional side order, you can add blackberries, chopped strawberries and jam to your salad.
Chicken Wings with cumin, lemon & garlic
- 2-3 Chicken wings
- 2 Garlic cloves
- Crushed zest and lemon juice
- 1 Tablespoon cumin seeds
- 1 Teaspoon olive oil
- 1 Teaspoon honey
- Black pepper, salt & oregano
Preparation time: 10 mins
Cut the chicken wings into two pieces. Mix the garlic, lemon zest and juice, cumin, oil and seasoning depending on your taste. Add the mixture to the chicken wings and place into a dish. Marinate for one hour in the fridge (ideally overnight). If you are planning an outdoor celebration, heat the barbecue to 180°C/200°C. Grill the wings for 20 minutes, alternatively, if you prefer using an oven, heat the oven to 180°C and cook for 45-50 minutes. To make the dish look even more appetizing, fill small bowls with olives or pickled chillies and serve alongside the chicken wings.
Dessert: The’No1 Dad’ Cupcake or the Challenging Chocolate Cheesecake
- 150g Butter
- 150g Sugar (golden caster)
- 3 Eggs (beaten)
- 125g Self raising white flour
- 25g Cocoa powder
Preheat the oven to 180°C. Cook the butter and sugar until light and bubbly. Gradually beat in the eggs and add flour a little at a time. Blend in the flour and cocoa powder until smooth and add heaped spoons in each cupcake. Bake for 20-25 minutes. When golden brown, take the cupcakes out and leave them to cool completely.
To make the butter cream, combine butter and icing sugar and mix it until light and bubbly. To make the chocolate icing, use half of the above and blend in cocoa powder. To finish off place a cherry on the top of the cupcake.
Chocolate Marbled Cheesecake
- Chocolate cream-filled sandwich cookies (10-15)
- 3 Teaspoons melted butter
- 3 Tubs cream softened cheese
- 1 Cup sour cream
- 2 Teaspoon flour
- 1 Can condensed milk
- 3 Eggs
- Dark melted chocolate (2-3 packs)
Preheat oven to 175°C. For the crust, add butter and blend the chocolate cookies into fine crumbs (1-2 minutes). Place in a spring form pan and refrigerate. To make the filling you need a large bowl, and blend the cream cheese until it becomes bubbly. Add sour cream, flour and sweetened condensed milk. Place the eggs into the mixture and blend after each additional egg. Take one cup of cream cheese filling, pour remaining filling into the chilled crust and add melted chocolate to the cup of filling, mixing thoroughly (add the chocolate by spoonful’s).
Bake for 45-50 minutes until golden brown and then leave to cool down. Refrigerate overnight.
In a cooled metal bowl, whip cream (2-3 min) and add sugar. Remove the sides of the cheesecake pan and place the cheesecake on a serving plate. Using a pastry bag with a pipe of frill of whipped cream, place around the base of the cheesecake. Refrigerate until ready to serve.