Bond With Your Kids In The Kitchen This Mother’s Day (3 Yum Recipes)

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

Ingredients

• 1/2 Watermelon, cubed
• 2 Cucumbers, sliced thickly
• 1/2 small Onion, soaked in red wine vinegar for 20-30 minutes
• 1/2 Dragonfruit optional
• 1/3 cup Feta cheese, crumbled
• Fresh mint, a small handful

Dressing

• 2 tbsp Extra virgin Olive Oil

• 1 tbsp Lemon juice

• Salt & Pepper to taste

Method

Vinaigrette

• Whisk together the olive oil, lemon juice, salt and pepper in a small bowl. Set aside.

Salad

• In a large bowl, combine the watermelon, cucumbers, dragon fruit ( if using), and vinegar-soaked onions.
• Drizzle over the dressing.
• Top with feta cheese and fresh mint.
• Serve cold. Enjoy!

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.

Ingredients

• 3 cups all-purpose flour
• 1.5 cups Wholewheat flour
• 1/4 cup Milk powder
• 2 tsp Dried active yeast
• 3/4 tsp Salt
• 1 1/2 cups Warm water You may need another 1/4 cup or so
• 2 tbsp Olive oil

Water Bath

• 2 litres Water
• 1/4 cup Baking Soda
• 1 tbsp Salt

Topping

• Sea salt

Method

• In a large bowl, combine the flours, milk powder, yeast, and salt.
• Stir in the warm water and olive oil.
• Mix well and knead the dough for 8-10 minutes. You can use a stand mixer too.
• You should get a soft, and smooth dough that’s just a tad tacky.
• You may need to add the extra water if your dough seems dryish.
• Place the dough in a greased bowl, cover with a damp tea towel. Let the dough rest for an hour or until it doubles in size.
• Gently deflate the risen dough and divide it into 10 equal-sized balls.
• Cover them and let the rest for 15 minutes, on a greased or parchment-lined tray. Please lightly grease the parchment too.

Water Bath

• In the meanwhile, prepare the water bath and preheat your oven to 200C.
• Bring the water, baking soda and salt to a rolling boil.
• Gently drop 4-5 balls at a time in the boiling water.
• Cook for 30 seconds, flip and cook for another 30 seconds.
• Remove from the water using a slotted spoon.
• Repeat this with all the remaining balls.
• Make a cross on top of the balls using a sharp knife. Sprinkle with sea salt and bake for 20 -25 minutes. Or until they are deep golden brown.
• Mine got done in 20 minutes.
• Place the pretzel rolls on a cooling rack to cool. Enjoy warm as is or with butter!

Coffee Banana Walnut Cake

Ingredients

• 1/2 cup (60 gms) Amaranth Flour
• 1 cup (140 gms) Whole Wheat Flour
• 1/2 tsp Baking Soda
• 1 1/4 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 tsp Cinnamon Powder
• 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

• Mascarpone Frosting

  • 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

  Method

  • 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.

  Frosting

  1. With an electric beater, whip the mascarpone cheese till it’s soft.
  2. Then add the icing sugar, continue beating for 30 seconds to 1 minute.
  3. Once the cake is completely cooled, top it with the frosting.
  4. Top with chopped walnuts and chocolate-covered coffee beans. This is optional.
  5. Because of the frosting, this cake needs to be stored in the refrigerator.