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Grilled Peaches with Vanilla Ice Cream - What's Gaby Cooking. Stone fruit season is the best! Growing up I’d just eat peaches or nectarines plain like you would an apple. But I’ve since become a bit more creative and when they are in season, you can bet that I’ll find a way to work them into just about everything I make! There’s nothing quite like a perfectly ripe piece of stone fruit. It’s tender and packed with flavor and makes for an excellent addition to just about everything. If you tune into snapchat today, I’m adding them into my favorite salad! But if you’re really going for it – then you should GRILL your stone fruit! Grilled Peaches with Vanilla Ice Cream Ingredients 2 ripe peaches 2 ripe nectarines canola oil 8 large scoops vanilla ice cream Honey and sea salt for finishing Instructions Heat grill to medium high heat.

Peach & Raspberry Galette with Almond Crumbs - Flavors of Light. Summer peaches, ripe… sweet… and when they’re really good, with the first bite you take your senses light up and seem to squeal with delight! In that moment, nothing is as perfect as that peach. I must admit, I usually go for simplicity, (and a quick fix, especially when I’m on my own) and if I were to feel the need to make fruit more dessert-like I’d be perfectly happy with said peach sliced alongside a couple of dollops of creamy yogurt, a drizzle of sweet honey and a sprinkling of torn mint leaves.

But then, there’s pie… (or in this case, a galette)… In this recipe, white and yellow peaches mingle with raspberries under what I call a “petticoat” of almond crumbs—crumbs not everywhere, but just around the edges peeking out from under the upturned crust. The flavor of almonds are perfect with peaches and the nutty crumbs are a nice contrast in texture. All of this wrapped in a rustic cornmeal pâté brisée which has become my favorite pastry crust recipe to use this summer. The End. Peach & Blueberry Dutch Baby With Homemade Peach Jam + A Falk Copper Giveaway - Adventures in Cooking. The past couple weeks have been a continuous cycle of cooking, eating, plastering, eating, gardening, emailing, and eating some more. My appetite has had a steep rise lately; I eat a meal and then an hour or two later I’m hungry again. And again. And again and again. I’m chalking my appetite up to all the calories I’m burning out in the garden and with plastering the walls myself, but it’s gotten a liiiiiiil’ bit annoying getting hungry every couple hours and then having to stop in the middle of whatever I’m doing to go eat.

I saw this instagram from Carey a week or two ago and, because I can’t stop thinking about food, immediately started craving a Dutch baby pancake. I also had quite a few peaches on the counter that were getting a bit too ripe, so I simmered them all down into a jam. Luckily, the awesome folks at Falk have put together a giveaway for all of you for one of their gorgeous (and super effective) copper jam pots! A Rafflecopter giveaway Peach & Currant Jam 2/3 cup flour. Peach Pluot Parfait Popsicles | Joanne Eats Well With Others.

Filled with a fruity yogurt blend and a whole grain streusel these peach pluot parfait popsicles are the perfect grab-and-go summer breakfast! Our mornings are about to get so much better. Popsicles! For breakfast! And we don’t even have to feel like we should put ourselves in a punishment corner for it. I feel like we’ve made it in life. #itsthelittlethings The way I see it, breakfast ignites one of two passions in people: lust or total and utter disdain. There is no question that I am the former. But I totally get that there are some people whose response to eating anything before noon is, “You want me to do what?! In fact, I have a husband like that. I would like to say that we’ve learned to agree to disagree, but actually I just feel too strongly that breakfast is THE most important meal of the day…so mostly I just spend a lot of time trying to shove nutrition down his throat before he leaves for work in the morning.

That’s where these popsicles come in. Peach Pluot Parfait Popsicles Notes. Simple Peach and Mascarpone Tart | a Couple Cooks. Healthy Happened:Apple Crumble (Trupininis Obuolių Pyragas) Apple crumble. Apple pie. Apple juice. Apple jam. Apples are definitely one of the greatest autumn’s pleasures and as apples have already made their way into the spotlight, I had an overwhelming urge to bake something sweet and decadent. There is simply nothing like biting into a freshly picked, perfectly ripe and ready to be eaten apple.

Apples are one of my favourite fruit year round, but during the colder months I literally can’t get enough of them. While making this I came into thinking about fast approaching holiday season (!). Apple has around 3.6 g of fiber (when eaten with a skin on) and this is nearly 17% of your RDI! Phytonutrients found in apples have a positive effect on absorption of carbohydrates, which helps to regulate blood sugar preventing spikes and energy lows at the same time keeping you fuller for longer. However, apples are at the top of the Dirty Dozen list, meaning that they are produced with heavy pesticide residues. Apple filling: 1 tablespoon lemon juice. The Raw Brownie.

Um, so, I am about to change your life. Ready? The Raw Brownie. I guess I haven’t mentioned it yet, but I am now working as a chef in the premier raw food restaurant in Copenhagen. Yes, I still have my other restaurant job and I still love “cooking”, but it was time to immerse myself in something new to learn more and deepen my understanding of how food can come together. Boy, am I getting an education! Having absolutely no training in raw-food preparation, the learning curve is somewhat steep. It seems the one area I am not confused about or having any difficulty with is the dessert menu.

The Raw Brownie is no exception. You will be totally surprised at how incredibly rich and satisfying these are, with a complex flavour that remarkably, comes from only five ingredients. Medjool Dates – I should certainly mention that we are total date snobs over at our restaurant, using only the best ones we can find – Medjool dates. Directions:1. So that’s it. Guest Photographer: Erik Sellgren. New and Improved Sweet Potato Brownies | Deliciously Ella. For the Brownies 500g of sweet potatoes (about 2 medium) 12 medjool dates 6 tablespoons of pure maple syrup 100g of ground almonds 2 tablespoons of melted coconut oil a pinch of salt 100g of ground oats 6 tablespoons of raw cacao powder For the Icing 2 tablespoons of coconut oil 2 tablespoons of almond butter 1 tablespoon of maple syrup 2 tablespoons of cacao powder Method: Start by pre-heating the oven to 180C (fan), then peel the sweet potatoes.

Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates. Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Place into a lined baking dish and cook for about forty-five to fifty minutes, until you can pierce the brownie with a fork and bring it out dry. While the brownies are cooking make the icing by simply melting all the ingredients together and stirring well, then place in the freezer for 15 minutes and then the fridge for 15 to firm up a bit.