Cooking for Mom on Inside Guelph

If you're looking for some tasty recipes that are easy but will make mom go wow, check out these simple recipes I made on Inside Guelph. Great for entertaining for brunch or on the weekend too, so celebrate mom often! Happy Mother's Day!

Blueberry Cream Scones

Be gentle when you are kneading in the fresh blueberries as not to mash them too much in the dough. Let the naturally sweetness of the ripe blueberry explode in your mouth with every bite.

2 cups (500 mL) all purpose flour
1/4 cup (60 mL) granulated sugar
1 tbsp (15 mL) baking powder
Pinch salt
3/4 cup (175 mL) butter, cubed
1/2 cup (125 mL) 35% whipping cream
1 1/2 cups (375 mL) fresh blueberries
Granulated Sugar

In a large bowl, whisk together flour, sugar, baking powder and salt. Using a pastry blender or fingers cut butter into flour until crumbly mixture forms. 

Drizzle in cream and stir in blueberries until soft ragged dough forms. Gather the dough with your hands and gently knead it a few times on a floured surface to bring dough together. Pat out into about an 8 inch (20 cm) circle about 1 inch (2.5 cm) thick. Cut into 8 wedges and place on parchment paper lined baking sheet. Sprinkle tops with some sugar. 

Bake in 425 F (220 C) oven for about 20 minutes or until light golden on top. Let cool slightly before serving.

Makes 8 scones.

Tip: For a slightly sweeter scone increase the granulated sugar to 1/3 cup (75 mL).

Grilled Mushroom and Tomato Tart

Here is a tart you can enjoy as an appetizer with drinks in the backyard or serve it as a light lunch with a small salad for a vegetarian meal. 

1 1/4 lb (625 g) mushrooms (see Tip)
3 tbsp (45 mL) asiago and artichoke bread dipper sauce 
1 pkg (400 g) frozen puff pastry, thawed
1/2 cup (125 mL) basil pesto sauce
1/2 cup (125 mL) halved grape tomatoes
2 tbsp (25 mL) chopped fresh oregano
1/2 cup (125 mL) goat or feta cheese or shredded Asiago
2 tbsp (25 mL) chopped fresh basil

Toss mushrooms with bread dipper sauce. Place on greased grill over medium high heat; close lid and grill, turning once for about 8 minutes or until golden brown. Set aside.

Roll out pastry on lightly floured surface to 15 inch by 10 inch (38 cm by 25 cm) rectangle. Place on parchment paper lined baking sheet. Spread pastry with pesto sauce. Place mushrooms all over pesto. Sprinkle with grape tomatoes and oregano. Break up goat cheese and sprinkle around tart. 

Bake in 425 F (220 C) oven for about 25 minutes or until pastry is golden brown. Let cool slightly before cutting to serve.

Makes 12 pieces.

Tip: Look for a variety of mushrooms available such as Sliced King Mushrooms are great on the grill as our sliced portobello mushrooms, oyster and shitake which need the stems removed but can be grilled whole.
If you can't find a bread dipper sauce use your favourite salad dressing to toss some flavour into the mushrooms before grilling. A simple oil and vinegar will also work.


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