Tag: Peach

Recipe Soft peach cupcakes – Italian Cuisine

Recipe Soft peach cupcakes

  • 150 g caster sugar
  • 120 g flour 00
  • 80 g butter
  • 50 g potato starch
  • 4 pcs whole eggs
  • 2 pcs egg yolks
  • 3 pcs peaches
  • 1 pcs baking powder baking sachet
  • lemon
  • icing sugar
  • flaked almonds

For the recipe of soft peach cakes, whip the egg whites until stiff and firm. Also whip all the egg yolks separately with the granulated sugar until you get a frothy mixture. Add the sifted flour, starch and yeast to the whipped egg yolks, then the grated rind of 1 lemon. Stir in the butter at room temperature, the egg whites and 2 peaches cut into thin slices. Spread the mixture into 6 buttered and floured disposable molds (ø 6 cm, h 4 cm) and complete with peach slices and a couple of tablespoons of fillet almonds. Bake at 180 ° C for 15-20 minutes; take out of the oven, leave to cool, turn out of the mold and complete with a little icing sugar. Serve to taste with custard and peach slices.

"Palacinche" recipe and peach compote – Italian Cuisine

For the recipe of «palacinche and peach compote, mix the sifted flour with the eggs; add the milk a little at a time, 1 tablespoon of sugar and a pinch of salt, until you get a rather liquid batter. Let it rest for about 1 hour. Grease a 20-22 cm diameter pan with a small piece of butter. Pour a ladle of batter into it, forming a thin layer; when the palacinca (crespella) comes away from the pan, turn it and cook it for another minute. Repeat until you run out of batter, obtaining 12 palacinche.
FOR THE COMPOSITE: Cut the peaches into small pieces without peeling them. Cook them in a saucepan with 100 g of sugar and 40 g of lemon juice, for about 15 minutes. Turn off and let cool. Serve the palacinche with the compote.

Recipe Red prawns and peach salad with burrata – Italian Cuisine

Recipe Red prawns and peach salad with burrata

  • 12 pcs red prawns
  • 1 pc burrata
  • 350 g fine salt
  • 150 g sugar
  • 3 pcs peaches
  • fresh coriander
  • lemon
  • extra virgin olive oil

For the recipe of red prawns and peach salad with burrata, mix the salt and sugar; place the prawns in a baking dish, whole and with the shell, cover them with the mixture of salt and sugar and let them marinate for 1 hour. Finally clean them from the marinade. Cut the peaches into small pieces, season with the juice of 1/2 lemon, a drizzle of oil, a pinch of salt and a few leaves of coriander. Arrange the prawns in a serving dish (you can shell the tails, for convenience) completing with the peaches and the burrata.

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