To mum, with love (+recipes)

It's Mothers' Day on May 13 and what better way to treat mum than with something you've made yourself?

SMALLER KIDS TO MAKE FOR MUM

Cranberry Muesli (make the night before)

1/2 cup low-fat plain yoghurt

1/2 cup cranberry juice

6 tbsp whole rolled oats

2 tbsp dried cranberries

1 tbsp sunflower or pumpkin seeds

2 tsp honey

1/4 tsp vanilla extract

Fresh berries, yoghurt and drizzle of honey to serve

Combine all ingredients in a medium bowl. Cover and refrigerate overnight. Serve topped with yoghurt, fresh berries and a drizzle of honey.

Fresh Fruit Juice (make in the morning)

Apple, chopped and peeled; Feijoa, scooped out of the skin

Place fruit into juicer. Pour into a nice glass and top with grated apple.

MUM TO MAKE FOR HER MUM

Banana Chocolate Muffins

2 cups flour

1/2 cup packed brown sugar

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

2 cups of mashed bananas (very ripe)

1/2 cup melted butter

1/4 cup milk

2 eggs

1 tsp vanilla

Preheat oven to 190C. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and chocolate. Blend bananas, butter, milk, eggs and vanilla in mixer. Gently fold the dry and wet mixtures together, being careful not to over-mix. Spoon into muffin cups. Bake for 20 minutes or until golden brown and a toothpick inserted is clean.

BIGGER KIDS TO MAKE FOR MUM

Breakfast Panini

Panini

Bacon or ham

Portobello mushroom, sliced lengthways

Fried egg

2 slices of cheese

Baby spinach, tomato and avocado to serve

Place the bacon/ham and mushroom in a grill press while you prepare the other ingredients. Slice the tomato and avocado, and place on a plate on a bed of baby spinach. When bacon/ham is cooked and brown, place bacon, mushroom, fried egg and cheese inside the panini in the press. When the panini is brown and the cheese is melted, put the panini on the plate. Season the veges with salt and pepper.

DAD TO MAKE FOR MUM

Grilled Salmon Dinner for Two

2 lemons, thinly sliced

1 lemon, cut into wedges for garnish

About 2 tbsp of mixed fresh herbs, such as thyme, tarragon and oregano)

1 clove garlic, mashed

Salt

1 tbsp Dijon mustard

250g centre-cut salmon, skinned

Green beans

New potatoes

Herb vinaigrette

Lay lemon slices and herb sprigs on a sheet of foil. Make a paste with the garlic, salt, remaining herbs and mustard and spread mixture on both sides of salmon. Place salmon on the bed of lemon and herbs. Grill for 20 minutes, or until salmon is opaque. Serve with lemon wedges, steamed green beans and grilled new potatoes tossed in vinaigrette.

Prepared by Lise Keall-Grant