Quick peach pie
For 16 servings:
- 500 g of peaches
- 100 g of margarine
- 360-400 g of flour
- 220 g of sugar
- 100 g sour cream
- 2 eggs
- 1 tsp baking powder
Recipe. Mix flour, sugar and baking powder. Rub on a large grater margarine, mix sour cream with eggs, lightly whisk and pour into the sugar and flour mixture. Mix the homogeneous thick dough. Remove peaches from peaches, cut the flesh into slices. Put the dough in a mold, level it with your hands dipped in water. On the dough, put a slice of peaches, lightly pressing them into the dough, you can sprinkle with sugar. Bake the cake at 200 ° C. Check for a readiness with a wooden stick.
Almond Pie
- 5-6 large fresh peaches
For the test:
- 100 g of butter
- 200 g of flour
- 100 g of sugar
- 3 yolks
- a pinch of salt
- 1 lemon peel
For filling:
- 50 g of almonds
- 50 g of sugar
- 50 g of butter
- 50 g of flour
- 1 egg + 1 yolk
- 100 ml cream (30% fat content)
- 50 grams of sweet biscuits
- Canned peaches
- 2 tablespoons powdered sugar
Recipe. For the dough, chop the chilled butter into small pieces. Flour sift into a bowl, add salt, sugar and butter. Stir to the state of bread crumbs. Add the zest and yolks. Knead smooth dough, roll it into a bowl, wrap it in a food film and put it in the refrigerator for 1 hour. Lubricate the round form with oil. Put the dough in the mold, make the sides. Put in the refrigerator. For the filling, mix almonds with sugar, flour and biscuits. Add cream, butter, egg and yolk, whisk until smooth. Refrigerate for 30 minutes. Peaches cut in half, remove bones. Preheat the oven to 180 ° C. Lay out the filling in the mold, level the surface. On top of the filling, place the peaches side by side. Bake a cake for half an hour.
Grilled peaches with parmesan and pine nuts
- Parmezan
- pine nuts
- 1 tsp balsamic vinegar
- leaves of fresh salad (frize, iceberg)
Peaches cut into 6 parts, remove the glasses. Lubricate the lobules with vegetable oil and cook on the grill for 12-15 minutes until the golden crust appears. Place the washed and dried salad on the serving plate. On top of the salad, lay the cooked peaches, grate the parmesan and sprinkle the dish. Sprinkle the peaches with balsamic vinegar, sprinkle with peeled pine nuts on top. Serve immediately.
Teriyaki salad with tiger shrimps
For 4 servings:
- 350 g of tiger shrimps
- 1 head of lettuce
- Teriyaki sauce-marinade to taste
- 3 tsp. grated ginger
- 150 g of blanched pods of young green peas
- 1 diced red pepper
- 4 heads finely chopped young onions
Recipe. Mix the marinade and ginger sauce. Add the prawns and mix well. Close and leave to marinate in the refrigerator for half an hour. String the prawns on skewers, keep the remaining marinade. Remove the four large upper leaves from the head of the lettuce to put the cooked dish in them. Chop the remaining salad and mix in a bowl with blanched peas, chopped with pepper and young onions. Boil the remaining marinade and cook it for 2 minutes, then sprinkle the salad with it. Shrimp the shrimps in a frying pan for 4-8 minutes until they turn bright pink. Distribute the salad over the "cups" from the salad leaves, from above lay the shrimps. This dish is very tasty with wine, French wine.