I know I know but I just couldn't resist the pun, just like I couldn't resist the huge box of peaches at Migros last Thursday. 3 kg for 4.90 chf (=£2.20;=€3)!!! now I couldn't walk past that. once home though I realized they needed to be eaten fast so we've had peaches for breakfast, lunch and dinner the last 5 days. Here are a few of the things we've enjoyed apart from just eating them as they are, sweet and juicy...
These little snacks were inspired on a dish Barry's mum served us for breakfast recently. A very unusual combination but I really like it. I topped a potato scones (or any type of bread) with cottage cheese and peaches that have been tossed with some white balsamic vinegar and basil. Very fresh and creamy.
Spicy poached peaches from the last issue of
Marie Claire Idées (I love being able to just cycle to France to pick it up!). Very simply just boil some red wine with sugar, rosemary, vanilla and pepper for a few minutes. In the mean time peel the peaches and add them to the liquid for 10 min (if you want to peel them neatly you can put them into boiling water for a few minutes). Leave the peaches to cool in the liquid, then take them out and reduce the liquid to about half. Add a good glug of Crème de Cassis and pour over the peaches to serve.
Roasted peaches with lavender and lime mascarpone. Based on a recipe from the first Avoca
cookbook, slice peaches in half, remove the stone and string the peaches onto some lavender (or rosemary) twigs. Then sprinkle with cane sugar and cognac and bake 15-20 min at 180°C. In the mean time, mix some mascarpone, lime zest and lavender sugar and spoon this into the hole from the stone.
And finally something we will enjoy in a few months a peach and ginger pickle from
The perfect pickle book. Very simple to make with ginger, garlic, mustard seeds and red chilies but I'm sure it will taste great with a curry.
These little snacks were inspired on a dish Barry's mum served us for breakfast recently. A very unusual combination but I really like it. I topped a potato scones (or any type of bread) with cottage cheese and peaches that have been tossed with some white balsamic vinegar and basil. Very fresh and creamy.
Spicy poached peaches from the last issue of Marie Claire Idées (I love being able to just cycle to France to pick it up!). Very simply just boil some red wine with sugar, rosemary, vanilla and pepper for a few minutes. In the mean time peel the peaches and add them to the liquid for 10 min (if you want to peel them neatly you can put them into boiling water for a few minutes). Leave the peaches to cool in the liquid, then take them out and reduce the liquid to about half. Add a good glug of Crème de Cassis and pour over the peaches to serve.
Roasted peaches with lavender and lime mascarpone. Based on a recipe from the first Avoca cookbook, slice peaches in half, remove the stone and string the peaches onto some lavender (or rosemary) twigs. Then sprinkle with cane sugar and cognac and bake 15-20 min at 180°C. In the mean time, mix some mascarpone, lime zest and lavender sugar and spoon this into the hole from the stone.
And finally something we will enjoy in a few months a peach and ginger pickle from The perfect pickle book. Very simple to make with ginger, garlic, mustard seeds and red chilies but I'm sure it will taste great with a curry.
1 comment:
The spicy peaches sounds delicious. When can I come over for a tast?
By the way: Good luck with the IKEA visit. Remember to be strong, resist, resist, your wallet will be happy afterwards ;) (And so will you too)
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