Father’s Day is approaching, and on March 19th many people search for ways to surprise their parents with a thoughtful gift or a memorable celebration. Instead of falling into a consumer frenzy, the goal is to spend time together and create lasting memories with loved ones. A perfect tradition is to share a day full of fun moments with children or parents, focusing on connection over commerce.
A hands-on activity can be incredibly enjoyable, useful, and rewarding for both parents and kids. Prepare a meal that the whole family loves. The kitchen becomes a lively meeting place where experiences, flavors, and laughter mingle, yielding delicious dishes that turn into treasured memories.
This article explores how cooking can serve as a creative and enjoyable way to celebrate Father’s Day. It shows how dads and kids can collaborate to craft delicious, healthy meals, strengthen their bonds, and learn new skills while working as a team.
The plan is to partner with the youngest family members, keeping the recipes simple so nothing goes wrong and the results are tasty. Below are three straightforward, tasty dishes that work well for Father’s Day.
appetizer vegetable samosa
Samosas are popular starters in South Asian cuisine. They are triangular pastries with a crisp crust, traditionally filled with a mixture of potatoes, peas, spices, and sometimes meat, vegetables, or cheese. This version uses vegetables for a lighter option.
Contents
- for 20 units
- onion
- two small carrots
- two small potatoes
- two wild asparagus
- one teaspoon garam masala
- half a teaspoon curry
- half a teaspoon ground cumin
- half a teaspoon ground ginger
- salt
- black pepper
- vegetable juice 250 ml
- extra virgin olive oil
- five sheets of dough
Begin by peeling and dicing the onion and carrot. Warm a little extra virgin olive oil in a saucepan and sauté the vegetables for about five minutes over medium heat.
Next, cut the vegetables into one-centimeter discs and cube the potatoes. Add the potato cubes and carrot discs to the pot, then fry briefly while stirring to blend the spices and release aromas.
Pour in the vegetable juice and simmer, covered, until the potatoes are tender and the liquid has mostly evaporated, about 18 to 20 minutes. If the mixture dries out, add a splash more broth. Allow the filling to cool before forming the samosas.
With the filling cooled, shape the samosas. Cut each pastry sheet into strips and place a spoonful of filling on one end, then fold into a triangle. Brush the dough with oil about halfway through, and continue folding until complete. Repeat until all filling is used. Place the samosas on a parchment-lined tray, brush lightly with oil, and bake at 200ºC for about 20 minutes or until golden.
Fillet with mushroom sauce
This dish is a great second option or can be served as a standalone main by increasing the quantity slightly.
Contents
- four beef tenderloins (about 700 g)
- 15 g dried death trumpets mushrooms
- one sheet puff pastry
- two sprigs
- 50 g butter
- 100 ml evaporated milk
- 100 ml broth
- 100 ml amontillado wine
- 1 egg
- extra virgin olive oil
- salt
- Pepper
- parsley
Soak the death trumpets in cold water for about an hour, then drain and chop them. Preheat the oven to 180ºC and roll out the puff pastry. Cut four rounds the size of a tenderloin and lay them on a greased baking sheet. Beat the egg and brush the tops. Bake for 20 minutes.
Meanwhile, melt butter in a pan, chop the sprigs, and cook them gently for 6 to 8 minutes. Add the broth, evaporated milk, and mushrooms, cooking until the mixture thickens slightly with a touch of salt. Set aside.
Heat a skillet with a little oil. Season the sirloin with salt and pepper and sear for 2 to 3 minutes on each side. Remove the meat, add amontillado wine and chopped parsley, and bring to a vigorous boil before removing from heat.
To compose the plate, place the death trumpet sauce on the base, top with the beef fillets, and set the puff pastry rounds beside them. Finish with a drizzle of wine reduction and a few parsley leaves for color.
Cat tongues with pastry cream
This French dessert provides a refined, sweet finish to a Father’s Day meal that’s both elegant and tasty.
Contents
- 125 g butter
- 125 g powdered sugar
- 125 g flour
- egg
- a tablespoon of milk
- one tablespoon of cinnamon powder
- 300 g pastry cream
- 12 raspberries
- mint leaves
Soften the butter in a bowl and blend with flour and sugar until a sandy texture forms. Add milk, the egg, and cinnamon, then mix until a smooth batter is achieved. Gradually incorporate sifted flour, mixing gently until fully combined.
Transfer the dough to a pastry bag, line two baking sheets with parchment, and pipe small elongated shapes that resemble cat tongues. Bake at 200ºC for about 9 minutes, turning the trays after 5 minutes. Let the baked tongues cool for about 5 minutes.
Fill half of the cooled tongues with pastry cream using a beveled tip, then cap with the remaining halves to form small sandwiches. Top each with a dollop of cream at one end and place a raspberry on one end and a mint leaf on the other for a final touch of color.