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.

Turn your little ones into bakers with these yummy and easy-to-make recipes with chocolate.

Chocolate cosmic cookies 

Makes about  20 cookies

Transform an ordinary box of cake mix into these easy-to-make cookies.  

Preheat oven to 180°C and line two baking trays with baking paper. Combine 1 box (500g) chocolate cake, 1 whisked large egg and 1⁄2 cup (125ml) canola oil. Mix well to form a dough and rest in the fridge for at least 20-30 minutes. Scoop about two tablespoons of the mixture and gently form into a ball. Arrange them on a prepared baking tray, making sure to leave a 2cm gap between each ball. Bake for 10-12 minutes. Cool completely on wire rack. Top with 1⁄2 batch of spreading ganache (see page 64 for ratios), sprinkles or mini Astros and enjoy.

Chocolate covered banana pops  

Makes 8  

This works well with strawberries, too. Simply thread a few onto a skewer and dip it in the chocolatey goodness! 

Heat 2 cups (500ml) cream in the microwave for about 1 minute (it should just start to boil). Add 200g chocolate chips to a bowl and pour over warm cream. Allow to stand for 3-5 minutes before stirring until well combined and smooth. Cover with clingfilm and set aside. Cut 4 medium bananas in half and thread onto a bamboo skewer (or ice- cream stick). Dip each banana skewer in chocolate to coat completely and shake off any access. Place on a lined baking tray and allow to set for at least 15-20 minutes before dipping again to give it a second coat. Sprinkle with chopped nuts if you like or a topping of choice. Freeze for 2 hours until firm before serving.

 Also read: For the kids: Eat me beaded jewellery

Chocolate cereal treats 

Makes about 16-20  

A childhood favourite with a chocolate twist that caters both for the kids and the grown-ups, too!   

Line two 12-hole mini muffin tins with muffin holders. Melt 200g chopped white chocolate in a glass bowl over a pot of boiling water (or 30-second intervals in the microwave) until smooth. Set aside. Melt 1⁄2 bag (100g) marshmallows and 2 Tbsp (30ml) butter in a pot for 1-2 minutes (or in a large bowl in the microwave for 2-3 minutes, stirring every minute). Add 4 cups (1L) puffed rice and melted chocolate to melted marshmallow and stir vigorously to combine before marshmallow cools. Spoon into lined muffin tin and allow to set in the fridge or at room temperature until firm.

Words by: Gail Damon
Photographs: Fresh Living Magazine/Shutterstock  

Also read: Yummy froggy cupcakes for the kids

The post 3 yummy chocolate recipes to make with your kids appeared first on MyKitchen.

It’s that time of the year again: exam season!  Help out the kids by  making tasty meals and snacks filled with all the good stuff to keep them going.  

Baked apple and pear chips 

Serves 8 

This study snack is full of soluble fibre, which helps keep blood-sugar levels steady. 

Ingredients 

2 Tbsp sea salt flakes 
2 lemons, zested 
1 tsp milled black pepper 
6 pears, thinly sliced 
6 apples, thinly sliced 
2 cloves garlic, crushed 
1 lemon, juiced 
1 Tbsp honey  

Method 

1. Preheat oven to 120°C. 
2. Combine salt, lemon zest and pepper. Set aside. 
3. Arrange fruit in a single layer on lined baking trays. 4. Combine garlic, lemon juice and honey then brush onto the sliced fruit. 
4. Bake for about an hour or until fruit slices have dried out and crisped up completely. 
5. Remove from oven and sprinkle with salt. Allow to cool on a wire rack. 
6. Serve as is, or store in an airtight container.

Bunless chicken burgers 

Ingredients 

2 crumbed chicken burger patties
A few leaves butter lettuce
A handful of cherry tomatoes
Pinch of salt and black pepper 

Method 

1. Place 2 crumbed chicken burger patties onto a greased baking tray. Bake at 180°C for 12-15 minutes or until cooked through and golden. Cool slightly.  
2. Cut each burger patty into 4 and place into butter or gem lettuce cups. 
3.  Top with chopped cherry tomatoes and season well.  

Banger bites with yoghurt sauce 

Ingredients 

1 pack (500g) pork bangers
2 Tbsp Dijon or wholegrain mustard 
A handful of fresh coriander, chopped
A dash of canola oil 
1 cup low-fat plain yoghurt
1/4 grated cucumber
zest of 1 lemon 
Salt and pepper to taste 

Method 

1. Remove mince from casings of 1 pack (500g) pork bangers and place into a bowl.  
2. Add 2 Tbsp Dijon or wholegrain mustard and handful chopped fresh coriander, then mix through.  
3. Roll tablespoons of mixture into balls. Heat canola oil in a large pan and fry meatballs in batches for 5-6 minutes or until cooked through. Set aside.  
4. Combine 1 cup low-fat plain yoghurt, 1/4 grated cucumber, zest of 1 lemon and season well.  
5. Serve banger bites with yoghurt sauce and sliced crunchy veg. 

Berry, lime and oat smoothie 

Serves 2-4 

Ingredients 

1 cup low-fat plain yoghurt
1 tsp vanilla essence
1 Tbsp chopped fresh mint
2 limes, zested
1 large punnet (400g) strawberries or raspberries, hulled 
1/2 cup dried cranberries
1 lime, juiced
1/4 cup oats
2 Tbsp honey
1/2 cup low-fat milk
1 cup ice  

Method 

1. Blitz together yoghurt, vanilla, mint and lime zest. Set aside. 
2. Blitz together strawberries or raspberries, cranberries, lime juice, oats, honey, milk and ice until smooth.
3. Pour yoghurt mixture into smoothie glasses and top with berry mixture.
4. Serve immediately, garnished with fresh mint or lime zest.

Mackerel Buddha bowl 

Serves 4 

Mackerel is rich in omega-3 fatty acids, which are powerful brain boosters. 

Ingredients 

2 cups cooked brown rice
4 spring onions, sliced
4-5 radishes, sliced
1/2 cucumber, cubed   

For the dressing 

1 clove garlic, grated
1cm fresh ginger, grated
1 Tbsp Dijon mustard
1/4 cup canola oil
1/2 lemon, zested and juiced
1 tsp honey
Salt and milled black pepper   

To serve   

1 packet (250g) tenderstem broccoli
1 punnet (200g) sugar snap peas, sliced 
2 packets (100g each) mackerel, flaked and bones discarded
1/2 packet (100g) baby spinach
4 eggs, boiled, peeled and halved
Sesame seeds, to serve   

Method 

1. Combine rice, spring onion, radishes and cucumber.
2. Whisk together dressing ingredients and season well. 
3. Pour half the dressing over rice mixture and toss through to combine. 
4. Divide rice mixture between 4 serving bowls. 
5. Blanch broccoli and sugar snap peas in hot water for 1 minute and refresh in ice water. Drain. 
6. Top each bowl with blanched vegetables, mackerel, spinach and boiled eggs. 
7. To serve, drizzle with remaining dressing and sprinkle with some sesame seeds.

Words: Sjaan van der Ploeg

Photography: Fresh Living Magazine

Also read: Dietitian Aziwe Booi Shares Tips for Boosting Mental Health With Food

The post Brain food ideas for exam preparations appeared first on MyKitchen.

Here are some clever ways you can sneak in some veggies so they get their much-needed vitamins and minerals.  

Getting your kids to eat their veggies can be exhausting. But while It may be tough now, your child will become less fussy and more adventurous about food as their taste develops.  

Tips to get your kids to eat more vegetables: 

• Introduce it early on. Getting them to try vegetables early on will help to get them used to the taste. 
• Purée or grate it into meals. This works well in pasta sauces and soups. 
• Match colours. Keep your dishes as close a colour to the actual vegetable used. The closer you can keep the dish to the real deal, the better!  

Grate veggies into baked goods

Carrots can be grated into almost any recipe but they are especially tasty in muffins. Another vegetable that works well in sweet dishes is baby marrow – perfect for chocolate brownies. 

Use lentils in place of beef in recipes

With the correct seasoning and spicing, you can perfectly disguise lentils as beef in mince-based dishes like spaghetti bolognese and cottage pie. 

Cut veggies into fun shapes

Make eating veggies fun by using a crinkle-cut knife when slicing it into rounds or use small cookie cutters to cut softer fruits and veggies, such as cucumber and watermelon, into cool shapes. You could also use a spiraliser to make ‘noodles’ out of baby marrows. 

Serve crudites with a yummy dip or sauce

Plain, raw vegetables are way more enjoyable when dipped in a flavourful spread like hummus or tzatziki. 

Get creative with celery

Celery sticks are the perfect vessels for dipping into hummus or peanut butter.  

Make healthier flapjacks using steamed pumpkin

Get the same taste of warm, comforting pumpkin pie by adding cooled, steamed pumpkin to your flapjack batter and blitzing it together. 

Swap out sugary pancake fillings like syrup and caramel for fruit

Fruit in its whole, raw state is packed with loads of fibre – serve pancakes with cut fruit and a smidgeon of honey the next time you whip up a batch of pancakes. 

Make vegetable fritters

Veggie fritters are a great way to use up the forgotten vegetables lurking in your fridge’s crisper drawer. Vegetables that work well in fritter batter include baby marrows, leeks, spring onions, carrot, corn, cabbage and peas. 

Turn baby marrows and brinjals into crunchy fries

These veggie fries offer a flavour and texture explosion your kids will love. Dunk slices of baby marrow or brinjal into egg white, then dredge them in a mixture of panko breadcrumbs, flour, and seasoning. Bake until crisp and golden. 

Make healthier homemade crisps

Swap out store-bought crisps for a deliciously crunchy sweet potato version. Bonus? You can make them in an air fryer. Slice thin rounds of sweet potato, baste with olive oil and air fry at 200’C for 6 minutes, before turning over and baking for a further 7–8 minutes. 

Bulk up fish cakes with tinned beans

Traditionally, mashed potato is used as a binding agent for fish cakes, but you can get the same effect using tinned white beans, such as cannellini or butter beans. 

Swap out flour tortillas for lettuce wraps

Inject some more nutrition to hearty dishes where you’d usually pair it with a bread or wrap (think lapping up mince curry) by using lettuce leaves instead of carb-heavy white-flour wraps. 

Swap out pizza dough for a cauliflower crust

Blitz cauliflower. Steam and squeeze out the excess liquid before combining with grated hard cheese and mozzarella, and two eggs. Your kids won’t know the difference! 

Take boring veg to the next level in an egg-based dish

Frittatas and Spanish omelettes are great for hiding veggies such as broccoli, sweet potato, and bell peppers.  

The post How to Camouflage Seasonal Produce for Kids appeared first on MyKitchen.

Editor Chad January is calling all spouses and little chefs! Treat Mom to this easy-to-make breakfast classic this Mother’s Day  

Basic French Toast 

Serves 2 Total Time 15 Min 

Ingredients

½ cup milk
4 eggs, whisked 
1 tsp vanilla essence 
4 slices regular white bread  
oil or butter, for frying  

Chef’s Tip
Ciabatta, sourdough, Ouma bread, rye and kitka all make great alternatives to regular sliced white bread.  

Method

1. Whisk milk, eggs and vanilla in a large bowl until combined. 
2. Dip bread into egg mixture and allow to soak for about 30 seconds. 
3. Heat oil or butter in a large pan and fry French toast in batches for 3-4 minutes per side until golden. 
4. Drain on paper towel and serve with toppings of your choice. 

1. Sugar And Spice 

Combine ¼  cup sugar with 2 tsp ground cinnamon and sprinkle over French toast. Drizzle with honey or maple syrup just before serving.  

2. The OTT Toastie 

Fry one side of each of the two slices of French toast until golden. Place slices, fried-side up, onto a chopping board. Cover one slice with chopped ham, a sprinkle of herbs and grated cheddar or mozzarella. Sandwich with remaining slice and return to pan. Cook until golden and the cheese has melted.   

3. Apple Crumble

Lather Caramel Treat onto French toast, top with slices of apple and sprinkle with chopped pistachios or almonds.  

4. Berry Delicious

Whisk together ½ cup mascarpone or cream cheese, 3 Tbsp icing sugar and ½  tsp vanilla essence until smooth. Dollop onto French toast and top with fresh berries and mint sprigs.  

5. Breakfast Of Champion

Top French toast with crispy bacon and soft-poached eggs, sprinkle with basil, and drizzle with honey.  

6. The Chocolate 

Cut a slit into the side of two thick slices of bread and fill with 2-3 tsp chocolate spread. Dip bread into egg mixture and fry until golden. Serve with a drizzle of honey or dusting of icing sugar. 

Please note, kids can dip bread and get creative with toppings – but leave the frying to the adults. 

The post A Mother’s Day Treat From Spouses And Little Chefs appeared first on MyKitchen.

Muslims around the world will soon welcome the holy month of Ramadaan. This time of the year is particularly harder for kids and new fasters who’ve embraced Islam recently. Although young kids are not obliged to fast, many parents encourage their children to go without food and drink for a few hours of the day, and to partake in other religious practices during the month. If you’re one of them, then consider these four ways to make this month more enjoyable for kids.  

1. Involve them in prepping ‘koekies’

Kids often want to share what Ramadaan is all about with their non-Muslim friends, teachers, or family members, but don’t know how. Involving them in making and sharing ‘koekies’ (small finger foods and sweet treats) will teach them the value of giving and sharing selflessly. Pack the treats into clear bags and attach a note about Ramadaan with a ribbon.  

The kitchen is the perfect environment to stimulate their interest in cooking. Plus, it’s a great opportunity to teach your kids about food traditions and make some happy Ramadaan memories together. This might lead to some chaos and mess, but the experience will benefit them in the long run.  

2. Invite their friends over for an iftaar dinner party

Iftaar is a special experience, so consider inviting over non-Muslim friends and family to share in the joy and traditions. Hosting a dinner party can be stressful, but the kids will be none the wiser and will just enjoy the excitement and sharing. So, stick to simple dishes that everyone will love and get the kids involved! 

Make cooking feel a bit like playtime. Simple appetisers like meatballs in pita bread are a win. The kids can roll the meat-mix into balls while you chop the veggies. A juice or smoothie made with their favourite fruits (that they pre-chopped) is the perfect way to hydrate and re-energise after fasting! 

3. Charity begins at home

Giving to those in need is a fundamental principle in Islam, and an essential part of Ramadaan. Use the month as a chance to explore meaningful discussions with your kids. Centre the talk around what it means to help others, as well as give back. Create a charity jar to get the kids excited about making donations and help them to understand where the money will go and why. Every time your kids do a little good deed – like setting the table for Iftaar, making up their beds in the morning or even fasting all day – share some rands with them to add to the jar. It can feel rewarding to them to see the jar slowly fill up and be part of giving back to those in need.   

4. Do Ramadaan-themed activities

This is the chance to teach Islamic lessons, while spending some quality time together – a real Ramadaan bonus! Take the time to use play to communicate important lessons. Use colouring books and games to tell stories and give your kids a deeper understanding of the meaning and reasoning behind Ramadaan. And read them Islamic children’s books before bed every day to give them sweet Ramadaan dreams.  

The post How To Make Ramadaan Easy For Kids appeared first on MyKitchen.