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Peach muffins

Peach muffins



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Separate the egg whites from the yolks. Whisk the egg whites. Separately, mix the yolks well with the sugar.

Mix the yolks together with the beaten egg whites.

Mix the yeast with the flour and add it to the egg composition.

We cut the peaches into slices and put them in flour.

Put the composition in a muffin tin and in each shape we put a slice of peach over the composition.

Put in the preheated oven at 170 degrees for about 20 minutes.

When ready, allow to cool and powder with powdered sugar



Ingredient Peach Melba

  • 4 cups vanilla ice cream
  • 4 halves of peeled peaches, laid (or from compote, but not to be scattered and very soft, but to keep their texture)
  • 5 tablespoons fresh raspberry tip
  • 1 tablespoon powdered sugar
  • 1 tablespoon almond flakes
  • optional: whipped cream to taste (no cream was used in the original recipe)

About the main ingredients

I will not insist on peaches. I took advantage of the fact that today I took care of preserving some beautiful fruits from which I made a superb peach compote (click on the recipe link). I stopped 4 halves for this recipe. You can use any kind of laid or compote peaches, provided they are still firm and with a pleasant texture. To peel peaches, follow the instructions here.

It can also be used homemade vanilla ice cream (click on the link for the recipe) or bought, it is important to be of good quality, tasty and creamy.

Preparation Melba Peach

1. For the Peach Melba dessert, it is important that the glasses in which the dessert will be mounted are well cooled in the refrigerator.

2. Brown the almond flakes in a dry pan, without added fat, for 1 minute. It just needs to take on a little color, then set aside to cool.

3. Stop 1 tablespoon of raspberry berries aside, put the rest in a blender with powdered sugar and 3 tablespoons of water. Pass the raspberry puree through a fine sieve to get rid of the seeds.

4. Put 1 cup of ice cream in the well-cooled glasses. Cover with 1 half peach, add a few tablespoons of raspberry sauce and divide the raspberries between the two portions.

5. Put another 1 cup of ice cream in each glass, cover with half the remaining peach and finish the Peche Melba dessert with raspberry sauce and fried almonds.

Optionally, this Melba Peach can also be decorated with whipped cream. It seems to me that it doesn't need anything extra, it's a pretty decorative dessert and without a doubt the combination is as simple as it is brilliantly delicious, it's not for nothing that it's an Escoffier creation.


Ingredients

  • For rice preparation:
  • 300 gr rice
  • water (3: 1 to the volume of rice)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • pepper
  • thyme
  • 1 bay leaf
  • For the filling:
  • 300 gr chicken breast
  • 450 gr Mexican vegetables
  • 2 eggs
  • 3 tablespoons sour cream
  • 1 sachet of baking powder
  • salt
  • pepper
  • thyme
  • oregano
  • For decoration:
  • thin slices of mozzarella
  • 3-4 pieces of dehydrated tomatoes
  • 2-3 pieces of pickled donuts
  • Furthermore:
  • water for boiling chicken breast and vegetables
  • olive oil for anointing muffin tins

Preparation time: less than 90 minutes


Muffins with banana, walnut and peach pieces (Sugar free)

Since I'm a mother, I've made different recipes, and it's been their favorite for about a month.
It's super simple (I only have 3 legs on it and a little time to sit in the kitchen).

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Muffins with zucchini and carrot

When you're out of ideas and you don't know what to prepare for breakfast and if you still have a whimsical audience in the morning, try the carrot and zucchini steaks.

They can also be served cold in the evening and in the morning. They are fluffy, nutritious and tasty. It is easy to prepare and does not require much time, and the hardest thing is to wait for it to ripen.

INGREDIENT:

  • 300 g flour
  • 180 g of tofu
  • 1 carrot
  • 1 zucchini
  • 2 green onions
  • 100 ml of mineral water
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons vinegar
  • 20 ml borscht or lemon juice
  • 30 ml oil
  • 1/2 teaspoon turmeric
  • 1 tablespoon flax seeds
  • lemon juice
  • parsley / green dill
  • salt

METHOD OF PREPARATION:

1. Mix in a bowl the solid ingredients: flour, baking powder, baking soda, turmeric, flax seeds and salt. Separately prepare the vegetables: peel the carrot and zucchini and grate them, onion, dill and finely chopped parsley. And for the 3rd mixture we put the tofu cheese in the food processor with 2 tablespoons of lemon juice and salt and mix.

2. Add the cheese over the solid mixture, and then the vegetables. We mix the baking soda with two tablespoons of vinegar and put it over the muffin mixture.

3. Stir and add the oil, borscht and then mineral water, gradually. Depending on how thick the mixture is, you can add more or less water. We need to get a thick cream that flows very hard.

4. Put a spoonful of the muffin mixture in the round shapes (which I lined with a little oil), fill about 3/4 of the shape to allow them to grow. Shape in a preheated oven at 170g for 20-25 minutes, or until browned.


How to choose a ripe peach?

Color

The first thing you will need to do is look at the color of the peach. Red spots on the skin do not indicate that a peach is ripe, especially since they may appear in direct contact with the sun's rays. There are peach growers who know this and thus grow their fruit to be as attractive as possible.

If the color is mostly green or too light, it is a sign that the peach was picked too early. A good peach has the area around the tail yellow and not green, and the peel is slightly wrinkled. Apart from white or yellow peach varieties, in general, a ripe fruit has a uniform dark orange color, more precisely, you do not notice this color only in certain areas of the fruit.

Form

The peach tends to round as it matures, so choose a round one rather than an oval one.

The reason why it is not good to eat peach kernels:

Texture

Peaches, unlike other fruits, continue to ripen even after they have been picked. Do not wait until they are very ripe, and this is because the level of acidity will increase and the texture will become too soft and then they will rot. If you have chosen too much ripe peaches, put them in the fridge to interrupt their maturation process, so you can keep them for four to seven days.

A peach is prone to bruising and it is not advisable to squeeze it to test whether it is ripe or not, rather try a gentle press with your thumb or check it with the palm of your hand, closing your fist slightly. Ideally, you should find a firm texture, but not too strong, and when you press a peach with your finger, the place should return to its original shape. If you have an orchard with peaches, you can test their maturity when you pick them: if they come off hard, it is a sign that they have not yet ripened.

The smell

When you are near peaches, they must emit a specific odor. You don't necessarily have to taste any to feel its sweetness and fragrant aroma. Like any other fruit, do not buy odorless ones.


Peach tart with lemon scent

A very summery cake, for fruit, and that is ideal for a snack at home by the pool. The inside of the cake is slightly "drunk" with the juice released by the peaches when baking. A delight. Touching citrus with peach works wonderfully the same we can use peaches or nectarinesEven apple slices, although it will not come out as juicy. I propose two finishes or presentations Which one will you choose?

Ingredient:
175 g of creamy butter and a little more for the mold
165g sugar
2 tablespoons grated lemon peel
3 eggs
150 g of flour
1 teaspoon baking powder
70 g sour cream (or unsweetened Greek yogurt otherwise)
3 peaches, sliced
powdered icing sugar (option 1)
Apricot jam (option 2)
whipped cream to accompany (if we like)

Preheat the oven to 180 ° C. Grease a mold with a diameter of 25 cm
Wash the peaches without seeds and cut them into pieces.

Using a blender, mix the butter, sugar and lemon zest until creamy - 6-8 minutes.
Add the eggs one at a time, beating one mixer at a time. Add the sifted flour twice, with the yeast and cream mix lightly.

Pour the dough into the mold and decorate on top with slices of peach on top. Bake for 50-60 minutes, until a toothpick inserted in the control comes out clean. Allow the cake to cool for 10 minutes in the mold, unroll it and cool it completely on a shelf.

Sprinkle with icing sugar (option 1) or paint the surface with preheated apricot jam to give shine (option 2) and serve with whipped cream, if desired.

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Full article: Recipe »recipes» Breakfast and snacks » Peach tart with lemon scent


Bee cake made with peaches

A very original cake made with a sponge base, a delicious cream cheese and a peach topping. Its decoration made with chocolate, almonds and peaches will make the special shape of these little bees.

  • Alicia tomero
  • Cuisine: Spanish
  • Recipe type: dessert
  • Calories: 375
  • Gates: 9
  • Preparation time: 4H 30M
  • Cooking time: 15M
  • Total time: 4H 45M

Ingredients

  • 3 eggs
  • 75g sugar
  • 80 g wheat flour
  • a teaspoon of vanilla extract
  • a little salt
  • 400 g Philadelphia type cream cheese
  • 400 g whipping cream
  • 175g sugar
  • 7 sheets of neutral gelatin
  • a large glass of cold water
  • 50 ml milk
  • 9 small halves of peaches in syrup
  • 575 g of peaches in syrup until puree
  • 4 sheets of neutral gelatin
  • 50 ml peach syrup
  • a large glass of cold water
  • a teaspoon of vanilla extract
  • 4 ounces of melted dark chocolate
  • 2 ounces of melted white chocolate
  • a small handful of sliced ​​almonds

Preparation

Soak the gelatin sheets in a large glass of cold water.

For the cake: we place the butterflies in our Thermomix glass. Add the 3 eggs, the 75 g sugar and the teaspoon of vanilla extract. I knocked around 6 minutes at 37 ° at speed 4. When I finished, I knocked again for 6 minutes at speed 4, this time without temperature.

Add the 80 g of wheat flour and a pinch of salt. I beat in time 4 seconds at speed 3. Preheat the oven to 180 ° and prepare a 23 x 23 cm square mold lined with greaseproof paper. Turn the dough over, smooth its surface and put it in the oven for 10 minutes.

In a small saucepan add the 50 ml of cream and heat it until it starts to boil. Take the gelatins when they are already hydrated, drain them well and pour them into the milk. Mix well so that it falls apart. Set aside to cool.

To make the cream: in our glass we place the butterflies and add 400 ml of cream, we put it to beat between 40-50 seconds at speed 3.5. The time is approximate, as the cream may require more or less time, depending on how cold it is. We try to do it for 40 seconds and, if you need more time, we beat it a little more, but without going overboard. When he is whipped, we take him out of the glass and set him aside.

In the same unclean glass, add the 400 g of cream cheese, the 175 g of sugar and the gelatin from the pan that I put aside. We mix it over time 20 seconds at speed 3.5. Add the cream and stir for 5 seconds at speed 3.5.

We will throw it on top of the cake we finished and we will keep it in the fridge for about 2 hours, until it leaves.

For coating: put in a glass of cold water to soften the 4 sheets of neutral gelatin. In a small saucepan, add the 50 ml of peach syrup and heat it until it starts to boil. Take the gelatins when they are already hydrated, drain them well and throw them in the syrup. Mix well so that it falls apart. Set aside to cool.

In our clean glass we add 575 g of peaches in syrup, the teaspoon of vanilla extract and crush it during 30 seconds at speed 5. Pour the gelatin over the crushed peach and mix for 5 seconds at speed 5. Pour over the cake when the cream cheese is coagulated. We put it in the fridge for another 2 hours.

To make the lines and eyes of the bees, melt the two chocolates either in the microwave at low power or in a saucepan over a cauldron. Black chocolate

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Full article: Thermorecetas »For time» More than 1 hour and a half »Peach cake


Peach ice cream without refrigerator

How much I like peach! Taking advantage of the fact that we are already in the peach season, we can make many recipes based on peaches, both sweet and salty, and which are perfect to accompany any summer dish.

Today we will prepare a very refreshing, healthy and delicious dessert. Homemade peach ice cream without a refrigerator will be a delight for both children and adults.

Preparation

Wash and dry the peaches, cut them without cleaning and put a few drops of lemon, sugar and honey. Let everything marinate for about 15 minutes.

To a recipient, Pour the liquid cream and with the help of the mixer rods, assemble. Once you have assembled it, add it to the peach bowl along with a few drops of vanilla essence.
Mix everything with the mixer until no lumps appear and, once you have it, put the cream in the fridge for a few hours until it is cold.

Remove the cream again and beat it again to make it juicier, and after you have it, put it in the freezer and take it out every hour to beat it again, until it is frozen.
After making the ice cream, cover it with a little parchment paper and you can keep it longer. (Maximum 4 days).

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Full article: Recetin »recipes» Original desserts » Peach ice cream without refrigerator


Muffins for the muffin maker

Muffins for the muffin maker
Last year, on June 1, we received a toy that we instantly attached to, namely a muffin maker.

The device can be used very easily, even by the little ones, but with the supervision of an adult. The muffins come out very delicious and tender. It doesn't even get cold!

If you don't have a muffin maker, you can try this vanilla muffin recipe.