Breakfast in bed is the ultimate Mother’s Day treat! Spoil the mom figure in your life like the queen she with one (or more) of these delicious breakfasts. 

Perfect pancakes easy enough for kids to make

Total Time 15–20 minutes // Makes 18–20  

Ingredients   

2 cups (500 ml) cake flour, sifted 
2 tsp (10 ml) baking powder 
Pinch salt 
2 eggs, whisked 
2 cups (500 ml) milk 
1 tsp (10 ml) vanilla essence 
2 Tbsp butter (28 g), melted 
Canola oil or butter for frying  

Method   

1. Combine flour, baking powder and salt into a bowl. 
2. In a separate bowl, whisk together eggs, milk, vanilla and butter until smooth. 
3. Pour wet ingredients into dry ingredients and mix to create a smooth batter. 
4. Heat oil or butter in a large pan. 
5. Ladle ¼ cup of the batter into the pan and swirl to coat the base. 
6. Fry for about 3–4 minutes over a low heat, then flip and fry the other side until lightly golden and cooked through. 
7. Place pancakes on kitchen or baking paper and repeat with remaining batter.

Recipe & Styling: Fresh Living Magazine
Photography: Fresh Living Magazine 

Deconstructed breakfast apple crumble 

Serves 4 // Cooking time 15 minutes

Ingredients 

2 Tbsp (28 g) butter
2 Tbsp (30 ml) brown sugar
2 apples, halved
2 Tbsp (30 ml) water
1 Tbsp (15 ml) vanilla vodka
¼ cup (60 ml) oats
¼ cup (60 ml) almond butter
¼ cup (60 ml) + 1 tsp (5 ml) honey
4 Tbsp (60 ml) cream cheese
1 tsp (5 ml) vanilla essence 

Method 

1. Preheat oven to 160°C.
2. Heat the butter and sugar in a pan. Add the apples, cut sides down, and fry for 5 minutes over medium heat.
3. Add the water and vodka and cook for 5 minutes.
4. Mix the oats, almond butter and ¼ cup honey. Spread on a tray and bake for 5 minutes.
5. Mix the cream cheese with 1 tsp honey and vanilla.
6. Dollop cream cheese on to plates, top with apples, drizzle with pan juices and sprinkle with oat crumble.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto/HMimages.co.za 

Yoghurt and chia seed breakfast puddings 

Makes 4 // Cooking time 5 min, plus overnight

Ingredients 

1 cup (250 ml) low-fat milk
1¼ cup (310 ml) plain yoghurt
1 Tbsp (15 ml) honey
1 tsp (5 ml) vanilla essence
¼ tsp (1 ml) cinnamon
¼ cup (60 ml) chia seeds
1 cup (250 ml) granola
½ cup (125 ml) fresh mixed berries 

Method 

1. In a large bowl, mix the milk, yoghurt, honey, vanilla and cinnamon, until well combined.
2. Whisk in the chia seeds.
3. Cover the bowl and chill in the refrigerator overnight.
4. In the morning, remove from the fridge and stir well.
5. In glasses, layer the mixture with granola, and top with mixed berries

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za 

Sprouted breakfast stacks on spicy potato rösti 

Serves 4 // Cooking time 30 minutes

Ingredients 

For the rösti 

2 large potatoes
3 Tbsp (45 ml) cake flour
1 tsp (5 ml) masala
2 eggs
Pinch of salt
Oil for frying  

For the stack 

1 cup (250 ml) hummus
2 cups (500 ml) legume sprouts (chickpea, lentil, mung)
4 eggs 

To serve 

Sriracha sauce
1 cup (250 ml) leafy pea sprouts 

Method 

1. Grate the potatoes and squeeze out all the excess liquid before combining with the dry ingredients and eggs.
2. Shape the rösti mixture into rounds and fry on both sides until golden brown.
3. Mix the hummus with the legume sprouts, set aside.
4. Poach the eggs by bringing some water to a gentle simmer in a pan. Crack an egg into a cup and slide it out of the cup and into the simmering water. Immediately cover the egg with the cup and leave to cook for a few seconds, until the egg holds its shape. Remove the cup and leave the egg to cook until done to your liking.
5. To assemble, top the rösti with the hummus mixture and poached egg.
6. To serve, dress the sprouted breakfast stack with sriracha sauce and fresh pea sprouts.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za 

Corn fritter eggs Florentine 

Serves 6 // Cooking time 45 min 

Ingredients 

For the corn fritters 

1 can (400 g) corn kernels
1 cup (150 ml) flour
1 Tbsp (15 ml) sugar
1 tsp (5 ml) baking powder
2 eggs, whisked
¾ cup (175 ml) milk
Vegetable oil, to fry  

For the eggs

Florentine
6 eggs
2 Tbsp (30 ml) mayonnaise
1 tsp (5 ml) lemon juice
Pinch cayenne pepper
200 g baby spinach 

Method 

For the corn fritters 

1. Mix corn, flour, sugar, baking powder, ½ tsp salt and ¼ tsp pepper. Stir in eggs and milk.
2. Heat oil in a pan over medium-high heat. Scoop 2–3 tbsp batter into the pan. Cook for 2–3 minutes, then flip and cook for 3 minutes on the other side, until golden.
3. Place on paper towel to drain.

For the eggs Florentine 

1. Bring a pot of water to a simmer and add a drop of vinegar.
2. Poach the eggs by bringing some water to a gentle simmer in a pan. Crack an egg into a cup and slide it out of the cup and into the simmering water. Immediately cover the egg with the cup and leave to cook for a few seconds, until the egg holds its shape. Remove the cup and leave the egg to cook until done to your liking.
3. Make a cheat’s hollandaise sauce by mixing mayonnaise, lemon juice and cayenne pepper.
4. To serve, top the fritters with baby spinach, poached eggs and hollandaise sauce.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto//HMimages.co.za 

Sausage-stuffed sourdough breakfast loaf 

Makes 1 loaf // Cooking time 30 minutes

Ingredients 

2 Tbsp (30 ml) olive oil
1 onion, sliced
2 garlic cloves, chopped
¼ cup (60 ml) chopped parsley
½ tsp (3 ml) paprika
1 loaf sourdough bread
1½ cups cheese, grated
250 g chicken sausage, cooked and sliced
1 spring onion, thinly sliced
Handful chives, sliced  

Method 

1. Preheat oven to 160°C.
2. Heat oil over medium heat. Fry the onion and garlic until soft. Remove from the heat and stir in the parsley and paprika.
3. Cut the top of the loaf into 3-cm-thick diagonals, making small diamonds. Only cut halfway into the bread and not the whole way through.
4. Separate the pieces of bread with a teaspoon. Fill the gaps with the onion mixture, grated cheese and slices of sausage.
5. Bake for 8 to 10 minutes, until the cheese is bubbling and the top is golden brown.
6. Sprinkle with spring onion and chives before serving.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

The post 6 breakfast-in-bed recipes for Mother’s Day  appeared first on MyKitchen.

If you are a lover of healthy but also delicious food, this dessert-style breakfast, chia and fig parfaits has your name on it..

SERVES 2 // COOK TIME 10 min

INGREDIENTS
½ cup chia seeds
1 cup double-cream yoghurt
4 figs, sliced
¼ cup roast cashews, chopped
2 tbsp honey

METHOD
1. Mix the chia seeds with ½ yoghurt. Add a little milk if the mixture is too stiff.
2. Layer chia pudding, yoghurt, sliced figs and roast cashews in glasses. Drizzle with honey.

Feel beautiful inside and out with this must-try brekkie. We know that a butternut and chickpea granola may sound a bit strange, but savoury granolas are taking the food world by storm and once you’ve had a taste, there’s no going back!

The post Chia seeds and fig parfaits appeared first on MyKitchen.

Feeling a little cash poor? These four affordable ingredient swaps will help you save money, and are just as tasty!

1. Make buttermilk with lemon juice
We rarely use the whole carton in one go anyway! By mixing 1 tbsp vinegar or lemon juice with every 1 cup milk, you can make the exact amount of buttermilk you need, on the cheap.

2. Replace mincemeat with lentils
Bobotie, meatballs or good ol’ spaghetti Bolognese – all of these meaty favourites can be made with more affordable plant-based protein. Lentils mimic the texture of mince and will take on whatever flavours you cook them with.

3. Quinoa over barley
Barley is a cheaper option that provides you with more fibre, nearly as much iron, and plenty of manganese, selenium and other phytonutrients. The only downside is that it contains gluten.

4. Use Chia seeds instead of flaxseeds
Ground-up (that way your body can absorb the nutrients), flaxseeds provide plenty of protein and omega-3 fatty acids. And they can be used to replace eggs in vegan cooking and baking, in the same way as chia seeds.

The post Affordable Ingredient Swaps To Save You Money appeared first on MyKitchen.

When it comes to snacks, we’re a big fan of quick and easy no-bake recipes! These chocolate, chia and peanut butter bars only take 10 minutes to prep.

MAKES 12 // COOKING TIME 10 min, plus overnight

INGREDIENTS
1½ cups rolled oats, toasted
¾ cup unsalted macadamias, chopped
¾ cup dried apricots, chopped
½ cup desiccated coconut
½ cup peanut butter
¼ cup chia seeds
¼ cup honey
50 g dark chocolate, melted

METHOD
1. Line a baking tray.
2. Mix all the ingredients until they form a thick, chunky paste.
3. Transfer to baking tray and press into a layer. Cover in cling film and refrigerate overnight.
4. Cut into 12 bars.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za

Loved this recipe? Our healthy quinoa bars with chia seeds and almond butter take a little more work, but are just as tasty and so worth it!

The post Chocolate, chia and peanut butter bars appeared first on MyKitchen.

A brekkie that tastes and looks like a pud while keeping your mind and tummy happy? These yoghurt and chia seed breakfast puddings are delish!

MAKES 4 // COOKING TIME 5 min, plus overnight

INGREDIENTS
1 cup low-fat milk
1¼ cup plain yoghurt
1 tbsp honey
1 tsp vanilla essence
¼ tsp cinnamon
¼ cup chia seeds
1 cup granola
½ cup fresh mixed berries

METHOD
1. In a large bowl, mix together the milk, yoghurt, honey, vanilla and cinnamon, until well combined.
2. Whisk in the chia seeds.
3. Cover the bowl and chill in the refrigerator overnight.
4. In the morning, remove from the fridge and stir well.
5. In glasses, layer the mixture and granola, and top with mixed berries.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za

These chia and fig parfaits are another healthy favourite!

The post Yoghurt and chia seed breakfast puddings appeared first on MyKitchen.

Own a slow-cooker? Simply prep these healthy quinoa bars and leave to cook! Add in your own favourite ingredients for a snack to much on throughout the day.

MAKES 10–12 // COOKING TIME 4 hours 10 min

INGREDIENTS
2 tbsp almond butter
2 tbsp honey
1 cup milk
½ cup raisins
⅓ cup uncooked quinoa
⅓ cup almonds, toasted and chopped
⅓ cup dried apples, chopped
2 tbsp chia seeds
2 large eggs
½ tsp cinnamon
Pinch salt

METHOD
1. Grease the slow cooker and line the base with baking paper.
2. In a bowl, combine almond butter and honey. Microwave for 30 seconds to melt.
3. Whisk in remaining ingredients. Pour the mixture into the slow cooker. Cook on low heat until set, about 4 hours.
4. Remove the bowl from the slow cooker and allow to cool. Cut set mixture into bars.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Healthy quinoa bars with chia seads and almond butter appeared first on MyKitchen.