Let me guess, Mum does most of the cooking around the place?Tess Gibney & Steph Nash

Thought so. I know it might be obvious, but simple gestures such as making your Mum feel appreciated on Mother’s Day go a long way – and are actually just as likely to be as memorable as buying her something ritzy. Instead of taking her out for brunch and getting someone else to do all the work, why not start off her day with breakfast in bed? She’ll definitely appreciate the effort.

The Sydney Observer suggests ‘The Healthy Chef’s’ ricotta and oatmeal pancakes with raspberry coulis (recipe below). After a spectacular homemade breakfast, round off the morning by taking her out for a picnic lunch somewhere scenic: such as the picturesque Basin on Pittwater. Middle Eastern food is great homemade and goes well at a picnic – think homemade falafels, tabouli and hommus. Get yourself some pita bread and you’re good to go!

‘The Healthy Chef’ pancakes

Makes 8 delicious pancakes

Ingredients:
3 whole organic / free range eggs or 6 egg whites
1 tablespoon flaxseed or chia seed
1 cup (100 g/3 1/2 oz) rolled oats (see notes for variations )
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
150 g (3/4 cup / 5 oz) good quality deli style ricotta (see notes)
1/2 cup (125 ml/4 1/2 fl oz ) your choice of milk (almond, rice, seed, coconut, dairy)

Method:
Combine eggs, milk, oats, cinnamon, baking powder and chia – rest for 15 minutes to soften the chia and oats.
Give it a mix half way through resting.
 Add ricotta and break it up into the pancake mixture. 
Heat a non-stick pan over a low medium heat with a little macadamia nut oil, olive or coconut oil and spoon in the pancake mix, 2 tbsp of mix per person.

Flatten the top out slightly from each pancake. Turn down the heat and cook over a low heat so that it cooks through. Flip over and cook the other side. Serve with blueberries, thick organic natural yoghurt, banana and a little raw honey.

Fresh strawberry scones

Makes between 8 and 12 scrumptious scones

Ingredients:
1 cup (150g) fresh strawberries (or other fruit), chopped
3 tablespoons of sugar
2 cups (250g) of all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons (85g) butter, cubed, softened
2/3 cup (160ml) cream or buttermilk
1 extra tablespoon of sugar to garnish

Method:
Preheat oven to 200°C, making sure to line an oven tray with baking paper.
Cut fruit into small chunks. If using fresh fruit, toss with 1/2 tablespoon sugar and set aside to soften.
Combine dry ingredients in a large bowl. Add butter and combine using your hands.
Add fruit and cream or buttermilk, and stir until it all dry combinents are well combined.

For small round scones: Scoop 1/4 cup size mounds onto the baking tray with an icecream soop.
For traditional triangular scones: Turn dough onto a lightly floured surface and knead a few times to combine wet and dry ingredients. Sprinkle with extra flour if neccessary. Roll dough into a circle about 2cm thick. Cut into wedges with a knife and transfer to baking tray.

Bake scones for 15 minutes.
Garnish scones with left over sugar and bake for additional 5-10 minutes until golden brown and tender.

Rose and berry homemade iced tea

Makes 5-6 glasses

Ingredients:
2 rosehip tea bags
2 berry flavoured tea bags
1 small bucket of ice
4 cups hot water
1 lemon
1 lime
Large teapot
Large glass pitcher or beverage dispenser

Method:
Boil 4 cups of water from the kettle. Line large teapot with all four teabags.
Wait for water to cool slightly before pouring into the teapot. Allow tea to steep for about 5 minutes.
Remove teabags and place teapot in the frige overnight.

Line bottom of glass pitcher with ice. Cut lemon and lime into rounds. Layer ice with a few lemon and lime slices. Cover layer of fruit with another layer of ice. Continue layering fruit and ice until you reach the top of the pitcher.
Remove tea from fridge. Pour cooled tea into pitcher.

Serve in tall glasses and garnish the side of the glass with a slice of lemon.