bFeedme

Cooking, Recipe and Food Blog

Fruity Coleslaw

By

Fruity coleslaw is a yummy side dish to any type of grilled or roasted meat. It can also be eaten as a healthy snack. Make sure that the canned fruits have been drained well, so that the coleslaw will not be runny. Add raisins or other fruits if desired.

 

Serves 2-3

Ingredients:

2 cups shredded cabbage

1 carrot, peeled and thinly sliced

1/2 cup canned pineapple tidbits, drained

4 pieces canned peach halves, drained

Pinch of nutmeg

1 cup unflavored yogurt

1/4 cup honey

2 hard-boiled eggs, quartered

Shredded chicken

 

Drain the peaches and chop them. Do the same for the pineapple chunks.

Place the cabbage, carrots, pineapple tidbits and chopped peaches in a medium sized bowl.

In a small bowl, combine the nutmeg, yogurt and honey. Mix well. Pour it over the cabbage and the fruits. Gently toss until well combined. Adjust the taste by adding more yogurt or honey.

Transfer the coleslaw in a bowl and serve. If you want to store it, keep it in an airtight container and refrigerate.

 

Photo Courtesy Of: mdid

Peach Jelly

By

Peach jelly is a light and delicious Japanese inspired dessert that is easy to prepare. Serve it as is or top it with ice cream or whipped cream to give it more flair.

For this recipe we used agar, which is a type of seaweed used to make gelatin. If you are not comfortable with this ingredient, you may use any type of unflavored gelatin instead. We also used fresh white peaches, but if they are not available, canned peaches in syrup will do just fine.

 

Serves 4

Ingredients:

4-5 strips of agar –agar

2 cups water

1 1/2 cups sugar

1/2 cup fresh white peaches, cubed

Juice of 1/2 a lemon

2 egg whites

 

Rinse the agar-agar with cold water. After, place it in a pan and pour the 2 cups of water over them. Let it soak for 20-30 minutes.

Place the pan over high heat and bring it to a boil. Reduce the heat to low and cook it until the agar is dissolved. Stir in the sugar until it is dissolved.

Add the peaches and the lemon juice in the pan. Remove from heat and let it cool.

Beat the egg whites until stiff and then fold it into the cooled peach mixture.

Pour the peach jelly mix into a shallow dish or individual cups. Refrigerate it for at least an hour or until it is set. Serve chilled.

 

Photo Courtesy Of: kimubert

Peach and Passion Fruit Chantilly

By

Living in a tropical country has made me appreciate fruits. We have a lot of them that are in season all year round and a few that are seasonal. It is unfortunate that we don’t grow peaches and passion fruits locally, but I had a chance try this delectable dessert in one of my travels. It is easy to make and definitely delicious.

I think canned peaches will do fine as well if fresh ones are not available. In fact its sugary syrup will go well with this fruity dessert. A tablespoon or two of it will do. You can even add orange segments to give the dish more texture.

This delightful recipe makes use of orange flower water which is often used in Middle Eastern cuisine. It is meant to flavor traditional sweets or drinking water to improve the taste. Nowadays, it is used in French, Greek and American cuisines as well. Madeleines, scones, marshmallows and cocktails are a few examples of food and drinks that use this exotic blend.

Orange flower water is used sparingly because you wouldn’t want to feel like you are eating perfume. A few drops usually suffice. Some brands may be strong, while others are sweeter and milder.  It is best to adjust the amount according to your taste. It can be bought in supermarkets as there are Middle Eastern, American and European brands that make it. If it is not available, you can substitute it with orange oil or orange flavored liqueur like triple sec.

 

Ingredients:

3 passion fruits

6 peaches, skinned, halved and stones removed

125 ml whipped cream

2 tablespoon orange flower water

 

Cut the passion fruit in half using a sharp knife and then spoon the flesh into a medium sized bowl. After, slice the peaches into thin strips and then add it to the passion fruit. Gently toss the fruits together and then place them in individual serving bowls or glasses. Refrigerate.

In a small bowl, combine the whipped cream and orange flower water. Whip it until it forms soft peaks. Get the glasses with passion fruit and peaches. Top them with the orange flower cream and serve chilled.

 

Photo Courtesy Of: cocoinzenl

Grilled Peaches with Chocolate and Marzipan

By

Soft, juicy with a nice crisp edge to them – these Grilled Peaches are a great desert, especially after a rustic main course. For an extra crisp, sweet finish to them, sprinkle half a teaspoon of Brown Sugar over the top before grilling.

Grilled Peaches

If you’re not too fond of Peaches, you can always change them for some very ripe Nectarines or Pears – take a thin slice off of them so that they’ll stay flat and cook evenly.

To serve 4
4 Ripe Peaches
150ml Double Cream
125g Plain Chocolate, broken into pieces
1 Lime
50g Marzipan, chopped into small pieces
2tbsp Icing Sugar

1. Halve the Peaches, and cut out the stones. Arrange them, with the cut side facing up, into a shallow flameproof dish.
2. Pour the Double Cream into a saucepan, then heat up until just before boiling. Stir in the Chocolate chunks, and stir over a gentle heat until smooth.
3. Remove thin strips of the rind from the Lime and set aside. Squeeze two teaspoons of Lime Juice and add to the Chocolate Sauce.
4. Squeeze another two teaspoons of Lime Juice and sprinkle over the cut Peaches.
5. Divide the chopped Marzipan between the Peach Halves, and drizzle a little of the Chocolate Sauce over the top of the Peaches, then pour the rest into the cooking dish.
6. Sift some Icing Sugar over the top, then grill for around five minutes under a high heat. The Peaches and Marzipan should be slightly coloured, and crisp on the edges.
7. Transfer to warmed serving plates, and scatter the Lime Rind over the top. Pour a little Cream into the Chocolate Sauce, and mix lightly. Serve still warm.

Photo Courtesy of: mccun934

Peach and Redcurrant Cake

By

This cake has a different taste, with these two little-used ingredients creating an interesting and mouth watering combination. It can be stored in a cake tin for up to two days, or served fresh and warm when out of the oven.

Peaches and Redcurrants

This cake is great as part of a picnic, as it can be easily stored and transported. It’s also great fresh and warm out of the oven with thick slices being covered in lashings of cream.

Quark is a type of cheese, but closer to yogurt than the more traditional cheese. In the Americas, it’s quite hard to find, and only a few specialist retailers carry it, but have a look at ‘baking cheese’ if you’re able to find it.

To Serve 10

150g Quark

3tbsp Milk

3tbsp Sunflower Oil

2 Eggs

75g Caster Sugar

Zest of two Oranges

100g Redcurrants

250g Self Raising Flour

3 or 4 Ripe Peaches

1tsp Brown Sugar

1.       Heat the oven to 190 C (Gas Mark 5). Line a nine inch round cake tin with baking paper.

2.       Place the Quark, Milk, Sunflower Oil, Eggs and Sugar in a large bowl, and beat until smooth.

3.       Stir in the Orange Rind, half the Redcurrants and the Flour, making sure there are no lumps.

4.       Spread the mixture evenly across the cake tin, before slicing the Peaches and scattering over the top of the cake mix, with the remaining Redcurrants. Sprinkle the Brown Sugar

5.       Bake for forty five minutes, until golden brown, and cooked through.

6.       Leave to cool for ten minutes, and then remove from the cake tray and take the paper away.

7.       Serve warm or cold, with single cream.

Photo Courtesy of: Martijn Van Exel