Mother’s Day has a different look this year. While pre-pandemic it was synonymous with lavish brunches, get-togethers, and pampering sessions, now we face a different world.
However, treating yourself to self-care and good food is more important than ever. So for this Mother’s Day weekend, we have rounded up 3 simple recipes for a scrumptious, simple, yet indulgent meal you can make at home.
As always, they’re all super kid-friendly! So you can enjoy quality time in the kitchen with the young ones, making no-fuss treats. We’ve got a fresh salad paired with soft chewy rolls and of course – a mouthwatering cake for dessert.
Wishing everyone a safe and happy Mother’s Day!
Watermelon Feta Cheese Salad
Note: You can use regular vinegar or lemon juice if you do not have red wine vinegar.
Easy Pretzel Rolls
You can serve them with curry, pumpkin soup, chicken salad, or a simple quinoa salad bowl.
Coffee Banana Walnut Cake
- 1/2 cup (80 gms) Brown Sugar
- 4 medium-sized Bananas
- 1 tbsp Instant Coffee I mixed the Instant coffee with 2 tbsp hot water to create a liquid mixture.
- 1/2 cup (125 gms) Yoghurt
- 1/3 cup Coconut Oil you can use melted butter or any other neutral-tasting vegetable oil
- 1 tsp Vanilla Extract
- 1/2 cup (50 gms) Chopped Walnuts
- 1/2 cup ( 100 gms) Mascarpone Cheese, at room temperature
- 1/3 cup ( 45 gms) Icing sugar
- Chopped walnuts and chocolate-covered coffee beans Optional
- Preheat the oven to 180C. Grease an 8″ cake tin well.
- Sift both the flours, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Stir in the brown sugar.
- In another bowl, mash the bananas using a fork.
- Add in the oil, yoghurt, coffee, and vanilla extract. Mix well.
- Fold in the mixed dry ingredients, until just combined. Don’t overmix.
- Fold in the walnuts.
- Pour the batter into your prepared tin.
- Bake at 180C for 40 mins, or until a skewer inserted in the centre comes out clean with just a few moist crumbs attached.
- If the cake starts browning too much on the top, cover loosely with a piece of foil.
- With an electric beater, whip the mascarpone cheese till it’s soft.
- Then add the icing sugar, continue beating for 30 seconds to 1 minute.
- Once the cake is completely cooled, top it with the frosting.
- Top with chopped walnuts and chocolate-covered coffee beans. This is optional.
- Because of the frosting, this cake needs to be stored in the refrigerator.