Make a Feast for MOM on mother's Day

Cook A Feast for Mom or Mother,s Day

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Garlic-Rubbed Toast with Fresh Tomatoes and Basil

Grilled Scallops with White Wine Sauce

Steamed rice

Asparagus and Tender greens salad and almmond oil dressing

Lemon meringue pie

Garlic-Rubbed Toast with Fresh Tomatoes and Basil (serves 8 )

Ingredients:

1 large or 2 medium salad tomatoes, or about 16 cherry tomatoes

16 fresh basil leaves

4 slices coarse country bread, each about 1 cm thick

2 garlic cloves, peeled and left whole

Salt, to taste

60 ml extra-virgin olive oil

Method

1.The bread can be toasted on a grill or in a toaster. If using a grill, prepare a charcoal or gas grill for direct grilling over medium-high heat.

2.If using firm salad tomatoes, core them and then slice about ½ cm thick. If using red, ripe salad tomatoes, core and peel them and then cut into ½ cm dice. If using cherry tomatoes, cut them in half. Tear the larger basil leaves into a few pieces and leave the smaller leaves whole.

3..If using a grill, lay the bread on the rack about 6 cm above the fire and toast turning once, until crisp and golden, about 4 minutes total. Alternatively, toast the bread in a toaster. As soon as the bread is ready, rub a whole garlic clove vigorously over one side of it. The rough surface of the bread will shred the garlic like a grater, leaving very little in your hand after 2 slices are rubbed with 1 of the cloves.

4.Divide the bread slices, garlic side up, between 2 plates. Arrange the tomatoes in a single layer on the bread, dividing evenly. If you are using cherry tomatoes, squash the halves, cut side down, into the bread. Sprinkle with salt and drizzle generously with the olive oil. Distribute the basil evenly on top. Serve immediately.

Grilled Scallops with White Wine Sauce ( serves 8)

75ml white wine

85 ml white wine vinegar

2 to 3 shallots, finely chopped

150 ml double

25 ml. olive oil

40 scallops (18 to 21 per count )

salt and freshly ground black pepper to taste

1.In a saucepan, combine white wine, wine vinegar and shallots. Cook until liquid is almost evaporated. Stir in cream and let boil down until reduced by half. Stir in butter 1 knob at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.

2.Preheat oven grill.

3.Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated grill for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 5 scallops.

4 serve on a bed f steamed white rice

Steamed rice

INGREDIENTS

650 ml. water

325 ml.long-grain white rice

4 ml salt

Method

1.Bring water to a boil in a saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.

2.Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes check toward the end of cooking time.

3.The rice will be studded with steam holes when ready.

4.Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

5.Serve with butter as a bed for the scallops

Asparagus and Tender greens salad and almmond oil dressing

1 bunch asparagus, tough ends trimmed, cut in thirds crosswise

1 shallot, minced
15 ml red wine vinegar
5 ml Dijon mustard
45 ml roasted almnd oil
45 ml extra virgin olive oil
3 ml salt
2 ml freshly ground black pepper
1small head Boston or butter lettuce, tender interior leaves only, torn in bite-size pieces /625 ml
25 ml chopped fresh tarragon
1.5 L baby arugula

Method

1. In saucepan of boiling salted water, cook asparagus for 2 to 4 minutes or until tender-crisp. Using slotted spoon, transfer to bowl of ice water to cool. Drain. Place on paper towel-lined plate. Set aside.
2. In small bowl, whisk together shallot, vinegar and mustard. Whisking constantly, drizzle in almond oil and olive oil. Season with half each of salt and pepper.
3. Season over salad may springle a bit of grated hard cheese

Lemon Meringue Pie

Lemon Meringue Pie

Lemon meringue pie

Ingredient

4 eggs

310 ml sugar

60 ml cornstarch

180 ml fresh lemon juce

15 ml grated lemon zest

250 ml.milk or water

30 ml butter

23 cm prebaked pie crust

Meringue

4 egg whites

180 m sugar

Method

1.In a saucepan, whisk egg yolks with sugar until mixture is lighter in colour and well combined. Whisk in cornstarch. Add lemon juice, peel and Milk or water .Cook mixture, stirring constantly, over medium heat until mixture thickens and comes to a boil.

2.Remove from heat. Stir in butter.Cool to room temperature, stirring occasionally. Pour into prebaked pie shell.

Meringue
1.Beat egg whites until mixture turns white. Slowly beat in half the sugar. Continue beating until stiff peaks form. Fold remaining sugar into egg whites with a large whisk or rubber spatula.

2.Spread meringue gently over the top, making sure meringue touches edges of crust all around to help prevent shrinking. Swirl meringue attractively. Bake pie in a preheated 180 °C oven for 20 min or until golden. Chill.

Happy mothers Day 

Smile and Be Sweet

“The best way to win a friend is to listen and

Smile it only takes a minute” – Otto