Wednesday, August 24, 2011

The Ultimate "Peachy Summer" dessert

When peaches can be found at Farmers Market, and a cool breeze can be felt at night; I know fall is just around the corner. And with that, the urge and need to enjoy as much as we can of those sticky summer days begin.

I leave you with this lovely and lig
ht dessert perfect to enjoy on these last sunny summer afternoons. Each bite will taste as the summer warmth we are about to leave behind....

Peach Tart with Orange Syrup

3 peaches halved, stones removed

1/4 cup of sugar

90g butter, softened

1/2 cup extra sugar

1 cup ground almonds

1/4 cup all purpose flour

2 tsp lemon rind

1/4 tsp baking powder

Orange Syrup

1 cup fresh orange juice

1/4 cup orange liqueur

1/2 cup of sugar


For the orange Syrup place all ingredients in a saucepan over high heat and bring to a boil. Reduce the heat to low and simmer 12
mins. or until thick. Set aside to cool.

Heat a non-stick frying pan over med
ium heat. Combine the peach halves with sugar and cook cut side down until the sugar is melted and golden. Set aside. Preheat oven to 320F. Place butter and extra sugar in food processor and combine, add eggs, almond meal, flour, lemon rind and baking powder and process until just combined. Place almond mixture in a 12x35 cm rectangular dish or loose bottom tart tin. Press nectarines into the mixture and bake for 30 mins. or until cooked through. Allow to cool and serve with orange syrup.

Monday, August 15, 2011

Green Goodness

I believe peas are totally underrated because we hardly used them on their own, as a main ingredient... If you give them a chance to shine they will not hesitate to amaze you!.. I tried a recipe that is going to change your entire perspective on peas. Seriously! Don't get weirded out by the fact that they are raw, because if you haven't tried peas like these before, you are missing out!!..

Fresh Peas Tapenade


2 lbs of peas in their pods
a bunch of fresh peppermint
sea salt
3 tbsp olive oil
60g grated fresh parmesan cheese plus extra for serving
juice of 1 lemon
4 slices of italian bread
1 clove of garlic cut in half
a handful of arugula


Shell the peas and keep the smaller ones aside to use them later on in the salad. Pulse the peas, peppermint, and salt in a food processor to a thick green paste. Slowly integrate the oil while still pulsing, add the cheese and 3/4 of the lemon juice. Taste and season with a bit more salt and pepper if needed. Toast the bread on both sides and rub with the cut side of the garlic. Top with the pea tapenade and arugula. Finish it with a bit of olive oil, parmesan cheese and the loosen peas you saved in the beginning.