4 Irresistible Breakfast-In-Bed Recipes For Mother’s Day

Ingredients

• 1¼ cups plain flour
• 1¼ cups buttermilk
• ½ cup crunchy Peanut Butter
• 2 tbsp brown sugar
• 2 eggs
• 3 tsp baking powder
• ½ tsp bicarbonate of soda
• Pinch of sea salt flakes

Optional Toppings:

• 1 punnet raspberries, plus extra, to serve
• 2 tbsp maple syrup, plus extra, to serve
• Squeeze of lemon juice
• Crunchy Peanut Butter, to serve
• Raspberry Jam, to serve
• Peanut Butter Crunch Ice Cream, or vanilla ice cream, to serve
• Maple syrup and coarsely chopped roasted salted peanuts, to serve

Method

1. To make the peanut butter waffle batter, combine ingredients in a food processor or blender and process until smooth and combined.
2. Heat your waffle maker according to the instructions. Add approximately 1/3 cup of the waffle batter (the exact quantity of batter will depend on the capacity of your waffle maker – we used a Breville No Mess Waffle Maker), close the lid and cook until golden brown. Transfer to a tray lined with baking paper and keep warm in a low oven. Repeat with remaining batter.
3. While the waffles are cooking, lightly crush raspberries in a bowl with maple syrup and a squeeze of lemon juice, set aside.
4. To serve, spread each waffle with peanut butter and raspberry jam, to taste. Top with a scoop of ice cream, spoon over raspberry-maple mixture to taste and scatter with extra raspberries and roasted peanuts. Serve with extra maple syrup if you like.

Ingredients

• 1 cup Passata
• 1 tbsp Extra Virgin Olive Oil, plus extra to serve
• 2 tsp finely chopped thyme, plus extra thyme sprigs to serve
• 1 garlic clove, finely chopped
• 1½ cups chopped kale
• 2 pork sausages, squeezed out of their skins and crumbled into chunks
• 2 buffalo mozzarella, drained and sliced
• 60 gm Parmigiano Reggiano, finely grated
• 4 free-range eggs

Pizza Dough

• 2 2/3 cups (400g) strong flour
• 15g dried yeast (about 2 sachets)
• 2 tbsp David Jones Extra Virgin Olive Oil

Method

1. To make the pizza dough, combine flour, yeast and 1½ tsp sea salt in the bowl of an electric mixer and mix to combine. Mixing on medium speed, add 1 cup water, then oil and knead until smooth and elastic (6-8 minutes). Transfer to a large, lightly oiled bowl, brush with oil, cover with a tea towel and stand in a warm place for 2 hours or until doubled in size. Alternatively, cover with plastic wrap and refrigerate overnight to prove.
2. Preheat oven to 240C or the highest setting. Knock back dough on a lightly floured surface, divide into four even pieces and roll into balls. Place on a floured tray for 20 minutes to prove.
3. Meanwhile, combine passata, oil, garlic and thyme in a bowl, season to taste.
4. Working with one dough ball at a time, roll out to a rough 25cm round. Spread with ¼ cup passata mixture and scatter over ¼ of the kale and ¼ of the sausage. Top with ¼ of the mozzarella and ¼ of the parmesan. Place on a baking tray lined with baking paper, crack an egg into the centre, season to taste and repeat with remaining ingredients.
5. Bake pizzas in batches for 8 minutes until golden brown and egg is cooked to your liking (if you prefer a firmer yolk, cook for another minute or two). Serve hot scattered with extra thyme and drizzled with a little extra-virgin olive oil.

Ingredients

• 8 free-range eggs
• 1 cup pouring cream
• Splash of David Jones Extra Virgin Olive Oil
• 30g diced butter
• Crumbled feta, baby spinach and coriander sprigs, to serve
• 100g sliced Prosciutto, to serve
• Lime wedges and buttery toast, to serve
• ½ cup firmly packed baby spinach
• ½ cup firmly packed coriander leaves
• 2 spring onions, coarsely chopped
• 2 pickled chillies, coarsely chopped
• ½ long green chill coarsely chopped, or to taste
• 1 garlic clove
• 1/3 cup David Jones Extra Virgin Olive Oil

Method

1. To make the green sauce, combine ingredients in a blender, season to taste and blend until very smooth, set aside.
2. Whisk eggs and cream in a bowl to combine, season to taste.
3. Heat oil and butter in a large frying pan over medium-high heat until butter melts, add egg mixture and cook, stirring occasionally as egg starts to set, until softly scrambled – remove from the heat just before the eggs are cooked to your liking as the eggs will continue to cook with residual heat. Add half the green sauce and fold to marble through the egg mixture. Divide among serving plates, scatter with feta, spinach and coriander and serve hot with prosciutto, lime wedges and buttery toast.

Ingredients

• 2 cups (500ml) chilled tomato juice
• ½ cup (125ml) pickle juice
• Juice of 1 lemon, plus extra lemon wedges to serve
• 2 tbsp Worcestershire sauce, or to taste
• Archie Rose Distilling Co. Archie Rose Native Botanical Vodka, to taste
• Tabasco, to taste
• 3 long dill pickles, halved
• 6 inner celery stalks with leaves
• 1 tbsp sea salt
• 1 tsp finely grated lemon rind
• ½ tsp ground chilli powder

Method

1. To make the chilli salt, combine salt, lemon rind and chilli in a small bowl and rub with your fingers to combine and slightly break up the salt flakes. Spread on a small plate.
2. Combine tomato juice, pickle juice, lemon juice and Worcestershire sauce in a tall jug. Add vodka and Tabasco to taste, and season with sea salt and freshly ground black pepper. Top up with large ice cubes.
3. To serve, run a lemon wedge around the rim of each serving glass, then dip the rim into the chilli salt. Stand a pickle half and celery stalk in each glass, then fill with ice cubes and pickled Bloody Mary mixture.