Paradise Peach Pie

That day i stumbled upon a blog by Jazevox..his blogs had this photos of fresh peaches just been picked..it was an awsome sight...then i thought why not wrote down about some peach recipes..he might want to try because he got a lot of peaches waiting to get done...so my friend..now it is up to u whether u want to try this recipe or not...

Category: Desserts

Ingredients and Directions

1/2 c Pecans

5 Peaches

1/2 c Chopped dried pineapple

3/4 c Chopped fresh pineapple

1/2 ts Apple pie spice

1/2 ts Cinnamon

2/3 c Pitted soft dates

1/2 c Fresh berries to garnish

1 ea Pie crust, see recipe

In a small bowl, cover pecans with water & soak for 8 to 12 hours. Drain & rinse & set aside. Peel & halve the peaches, reserving the skin. Remove the pit & thinly slice the flesh. Set aside. In a food processor, blend peach skin with the pecans & both pineapples, spices & dates. In the pie shell, layer half the the peach slices in a fanned spiral. Evenly spread half the pineapple mixture over the peaches. Repeat the process. Garnish with fresh berries of your choice. Serve immediately or refrigerate & serve chilled.

Good Luck!

CHOCOLATE-DIPPED STRAWBERRIES

Categories: Fruits/nuts, Desserts

Yield: 1 servings

This recipe is very easy to do...and i am sure you will love it...this recipe also increasingly famous as a wedding gift..trend setting by Datuk Siti Nurhaliza on her wedding day..a gift from Datuk K..why wait? Lets do it...

12 oz Semisweet chocolate pieces
6 tb Butter or margarine
1/2 ts Vanilla
Strawberries with stems

Melt chocolate pieces in top of double boiler. Blend in butter and vanilla.
Dip strawberries in chocolate, swirling to coat evenly. Place on waxed
paper and set in cool dry place.

Hmmm...i love this...feel like living in heaven...

-----

Raspberry Ravel

8 ounces of vanilla wafers
3/4 cup butter
2 1/2 cups powdered sugar
2 eggs
1 teaspoon vanilla
1 pint frozen raspberries, thawed and drained
8 ounce container of whipped topping

1. Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a plastic bag and crush them with a rolling pin.)

2. Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan.

3. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place.

4. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top.

Refrigerate overnight. Serves 12.

Sesame Noodles

2 tbsps olive oil
5 cloves garlic. minced finely
300g medium prawns, shelled
150g red capsicum, sliced thinly
300g spaghetti, boiled till just done and drained

Noodle Dressing (mixed well)
50ml sesame oil
3 tbsps olive oil
4 tbsps light soy sauce
1 tsp salt
2 tps sugar
4 tbsps cider vinegar
4 tbsps smooth peanut butter
3cm ginger, cut into fine strips
2 tbsps sesame seeds, roasted and pound coarsely
50g finely chopped spring onions

Heat oil and stir-fry till cooked , 2 to 3 minutes
Addred and green capsicum. Stir-fry for about 1 min.
Pour in dressing and mix well. Remove from fire. Add spaghetti. Toss and mix well. Serve immediately

Serve 4

Broccoli Quiche

1 packet ready -made shortcrust pastry
1 medium-size onion, chopped
200g broccoli florets, chopped, blanched lightly by cooking in hot boiling water for 1 minute.
4 larfe eggs, beaten lightly
250ml milk
Salt and pepper to taste
160g grated Cheddar cheese (or use your favourite cheese)

How To Make:
1. Grease a 20cm pie dish or 5 small pie dishes
2. Preheat oven at 210c.
3. Roll out pastry and line pie dish. Trim edges to fit pie dish
4. Spread onion and broccoli over pastry. Set aside
5. Combine eggs, milk, salt and pepper. Pour over onion and broccoli. Sprinkle
cheese over.
6. Bake for 7 mins. Lower heat to 180c, continue baking for 20 mins. Seve hot.

Serve for 6 peoples. Easy protein filler for the day. Try this out and share with me how you find this broccoli quiche.

Buttermilk Pancakes Studded With Macadamia Nuts & Topped With Homemade Pineapple Syrup

Boxed buttermilk pancake mixMacadamia nuts

Syrup:1/2 cup

1 stick butter

1/2 cup sugar

1/4 cup pineapple juice concentrate (right out of the can)

I take the easy way by making buttermilk pancakes from a store-bought mix. I also like these with cashews instead of Macadamia nuts. Just add coarsely chopped macadamia nuts to the batter, as much as you'd like.

For the syrup, in a small saucepan, place butter, sugar and pineapple juice. Heat over low heat, stirring, until butter melts. Do not boil.

Preheat oven to 475. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 T sp. of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender. Keep apples warm while preparing the batter.

Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes--the pan has to be very hot for this to work. When it is well heated, add the remaining 2 T sp. of butter to melt and put the skillet back in the oven; the butter should be very hot buy not brown when you add the apples and the batter. Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven.Just add coarsely chopped macadamia nuts to the batter, as much as you'd like.For the syrup, in a small saucepan, place butter, sugar and pineapple juice. Heat over low heat, stirring, until butter melts. Do not boil.

You can add strawberries or bananas if you like.

Lamb, Watercress & Orange Salad

Ingredients

750g lamb loin

1 clove garlic, crushed

2 tbsps barbecue sauce

4 small oranges, peeled

1 bunch watercress, trimmed

1 small red capsicum, sliced thinly

4 spring onions, sliced

1/3 cup pine nuts, toasted (available in supermarket)


Dressing

1/3 cup olive oil

1/2 tsp finely grated orange rind

2 tbsps orange juice



1. Place lamb, oil, garlic and bbq sauce in a large bowl. Mix until lamb is well coated. Cover, refrigerate for 2 hours, or overnight.

2. Remove pith from oranges. Cut in between membranes to remove flesh. Set aside.

3. Cook lamb on a oiled pan until browned on both sides, about 5 mins. Remove from pan. Slice thinly.

4. Toss together lamb and other ingredients in a big bowl. Drizzle with dressing before serving.