Recipes To Whip Up For Mother's Day
3 min read
Give Mum a break from cooking and let her relax this Sunday. While treating mum at a restaurant is a good idea, going the extra mile to serve up a delicious home cooked meal definitely feels more special and can make this Mother's Day a one to remember.
Whether you’re planning to rustle up breakfast in bed, whipping up a quick brunch or treat her to the ultimate dinner, we’ve got a mix of easy Mother’s Day recipes that’ll leave her delighted and impressed. To complete the gesture, grab a beautiful floral arrangement from our 2021 Mother’s Day Collection as a centrepiece for the table or as a gift to pair with.
Ricotta Banana Buckwheat Pancakes
1/2 cup buckwheat flour
2 tsp. baking powder
2 cups ricotta
In a large bowl, mash the banana and mix in half of the ricotta and crack the eggs.
Whisk in the buckwheat flour and baking powder in the same bowl.
Drizzle some olive oil in a skillet over medium heat.
Scoop ½ a cup of batter, let it cook until bubbles appear around the edges, and flip over to cook the other side until golden.
Lastly, spread a spoonful of the remaining ricotta on a plate, top up with the pancakes.
While serving, add a dollop of nut butter, drizzle some maple syrup, arrange caramelised banana slices, and sprinkle crushed pumpkin seeds.
1 peeled sweet potato, cut into cubes
1 diced red onion
3 tbsp. extra-virgin olive oil
Seasoning: salt, ground black pepper and garlic powder
½ kg boneless chicken or any other choice of protein
1/2 tsp. grated ginger
4 c. cooked brown rice
1 thinly sliced avocado
2 c. baby spinach
1 tbsp. chopped cilantro
1 tsp. toasted sesame seeds
1 minced garlic clove
2 tbsp. peanut butter
1/4 c. lime juice
1 tbsp. soy sauce
1 tbsp. honey
1 tbsp. sesame oil
Preheat the oven to 200°C. In a large baking tray, toss sweet potatoes and onions with a tablespoon of oil, season with salt and pepper and bake for 20 mins or until tender.
Meanwhile, season the chicken with 1/2 tsp. of all seasoning condiments and the grated ginger.
Cook the chicken in a skillet over medium-high heat with a tablespoon of oil, until golden on either side. Let it rest for some time and then slice.
In a small bowl, whisk together all the dressing ingredients and the remaining olive oil until smooth.
Divide the brown rice among bowls, top each bowl with the sweet potato mixture, chicken, sliced avocado, and baby spinach.
Sprinkle with cilantro, sesame seeds and drizzle with dressing before serving.
Lemony Salmon Piccata
4 pieces or 180 g of skinless salmon fillets
Seasoning: 1/2 tsp. salt and pepper
3 tbsp. all-purpose flour
2 tbsp. olive oil
3 minced garlic cloves
1/4 c. dry white wine (eg: sauvignon blanc)
1/2 c. lemon juice, plus lemon slices for garnish
2 tbsp. rinsed and drained capers
2 tbsp. chopped parsley
2 tsp. unsalted butter
Season salmon with salt and pepper and dredge in flour, shaking off the excess.
Heat oil in a large non-stick skillet over medium-high heat and cook the fillets, until golden for about 2 minutes on each side.
Reduce the heat to medium, add garlic and continue to cook for a minute or two.
Add the wine, lemon juice, capers and parsley; simmer for 5-6 minutes until the salmon is just cooked through.
Remove the pan from the heat and add butter and stir until the butter has melted into the sauce.
Garnish the fish with lemon slices and top it with a spoon full of the sauce before serving.
Let us know which recipe you’re keen to try and share your photos on Facebook or Instagram by using the hashtags #InterfloraAU and #AlwaysInterflora.