Mother’s Day is celebrated all over the world. People take the day as an opportunity to pay homage to their mothers and thank them for all their love, caring, and support.
It’s a day to make moms feel special.
The best ever Mother’s Day gift for me was when my boys were small and they would climb into my bed with their warm little bodies and cuddle up close and whisper “Happy Mother’s Day. I love you with all my heart, mommy.” It’s still the best gift ever, except they are older and don’t jump on the bed anymore, but give their mama lots and lots of loves and hugs.
Now as a mom I must say I look forward to a day off once a year and I’m sure there are lots of moms out there that feel the same. I know cooking a whole day can be daunting for some dads, but any little gesture means a lot for us moms.
Breakfast is an easy one to do and the little ones will love helping dad put together a tasty little breakfast.
Wishing all mommies out there the happiest of Mother’s Days.
Nectarine and Granola Breakfast Parfait
This can be assembled the night before.
4 large glasses for serving
2 tbls honey
4 medium nectarines sliced
1000ml of Greek yoghurt
2 medium bananas peeled and sliced
8 tablespoons of granola
Heat the butter and honey together in a frying pan and when it starts to foam add the sliced nectarines and shake the pan good for 3 minutes; remove from the heat and cool.
Place 100ml of yoghurt into each glass and top with sliced banana, followed by some of the nectarines then top with 1 tablespoon of granola, more yoghurt and nectarines and granola.
Cover the glasses with plastic wrap and refrigerate overnight.
In the morning remove the plastic and garnish the top with yoghurt, almonds, nectarine and a drizzle of honey
For the Garnish:
1 tablespoon of yoghurt per serving
1 tablespoon of toasted almond flakes per person.
Honey for drizzling
A few thin slices of nectarine
© Jenny Morris 2019
Spicy Plum Cake
Serves 6 – 8 slices
1 cup self raising flour
1/2 cup ground almonds
1/8 tsp salt
2/3 tsp ground cardamom
200g butter at room temperature
1 cup sugar
2 tbls orange or apple juice
Extra 1 tbls sugar for sprinkling over the plums
1/2 TSP ground cinnamon
Preheat the oven to 180 Deg C
Line the base of a 22cm spring form baking tin.
Spray the bottom and sides of the baking tin with non stick spray.
Place the flour, almonds, salt and cardamom into a bowl and stir together.
Cream together the butter and sugar till light and fluffy, then beat the eggs in one at a time.
Add the flour in batches; don’t over-mix.
Spread the batter evenly over the base of the baking tin.
Arrange the sliced plums artistically over the top of the batter; spoon over the orange juice.
Mix together the sugar and cinnamon and Sprinkle over the plums.
Bake for 45-55 minutes, or until a skewer inserted into the centre comes out clean.
Rest for 15 minutes in the baking pan and then release it.
Serve with great big dollops if vanilla ice cream.
© Jenny Morris 2019