Recipes To Whip Up For Mother's Day

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

Ingredients

• 2 bananas
• 3 eggs
• 1/2 cup buckwheat flour
• 2 tsp. baking powder
• 2 cups ricotta

Directions

• 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.
  

Buddha Bowls

Ingredients

• 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

For Dressing:

• 1 minced garlic clove
• 2 tbsp.  peanut butter
• 1/4 c. lime juice
• 1 tbsp. soy sauce
• 1 tbsp. honey
• 1 tbsp. sesame oil

Directions

• 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

Ingredients

• 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

Directions

• 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.