Giving mum a bit of time to sleep in, then treating her to breakfast in bed is a great way to kick off Mother’s Day! We’ve come up with some healthy brunch ideas for you to make for your mum this Sunday. Serve up with her favourite tea (or think outside the square and have a selection for her to choose from! Berry? Tropical? Peppermint?). Happy Mother’s Day!
1 cup crushed cornflakes or plain muesli
1 cup fresh fruit (raspberries, blueberries, mangoes, strawberries, bananas…)
2 tblspns honey
1 tblspn sliced almonds (optional)
Using wine glasses or similarly tall glasses (only condition is that you need to have a spoon long enough to reach the bottom!), spoon a few tablespoons of yoghurt, then layer with a few tablespoons cornflakes/muesli, then a few tablespoons of fruit. Keep layering in this order until you reach the top of the glass, then drizzle with a little honey and sprinkle over the sliced almonds to finish off.
Perfect Poached Eggs
Fill a deep frying pan or saucepan with water and bring to the boil over a moderate heat (halfway on the dial; if the boiling is too intense, it may break your egg apart!).
Drop a small splash of white vinegar into the water to make the whites firm up faster which will help prevent your egg from breaking apart. Take a spoon and swirl it around the pan to create a whirlpool in the centre. Crack your egg and slip it gently (don’t drop it from high) into the centre of the whirlpool.
Set a timer for 3 minutes, this will make your egg firm on the outside but nice and runny on the inside. Remove from the water with a slotted spoon to drain off.
Sprinkle a little ground black pepper over the top and place on a piece of wholegrain toast with some tomato relish on the side.
Berry and Ricotta Wholemeal Pancakes
2 cups wholemeal flour
2 tspns baking powder
2 cups millk
1 tspn vanilla
2 eggs, beaten
1-2 tblspns canola oil (or cooking spray)
Sift together the dry ingredients, then slowly add wet ingredients and stir to combine. If mixture remains lumpy, you can make it smoother in a blender or food processor. Transfer mixture to a pourable jug.
Lightly coat base of frying pan with oil and turn cooktop/element to moderate heat. Once warmed up, pour mixture into the middle until it pools into a pancake around 15cm wide. Cook until bubbles start forming on top and underside is lightly browned, then flip and cook other side until golden. Repeat until mixture is used up (you can keep your pancakes on a tray in the oven on low heat until you are ready to serve). Serve with fresh berries or other fruit and ricotta.
Image / Flickr – Vegan Feast Catering