Peaches' cake with custard's heart

Here's what to do if you have some ripe peach and a bit of time!

Ingredients

½ cup sugar
2 whole eggs
½ cup vegetable oil
2 cups flour
1 cup potato starch
200 gr. peach jam
3 ripe peaches
1 cup of custard
2 tablespoons powdered sugar
Butter for greasing

Oven at 350° F

Time: 20' + 35'

In a bowl mix the eggs with the sugar until it forms a foam.
Add the oil, flour and starch. The dough should be smooth enough.
Grease a baking dish quite high and slightly conical.
Roll out the dough evenly.

Bake at 350 degrees for about 15 minutes, cover with baking paper and continue cooking for another 20 minutes or until a toothpick inserted is dry.
Prepare the custard following the recipe that you find here and join a peach puree.

Allow to cool, cut into about 3 cm from the top and empty the center of the part below, fill half with jam and cream. Cover with the "lid" and seal with a little of jam. Heat the remaining jam in double saucepan, brush the top of the cake and decorate with slices of peaches, polish with the remaining jam.
Sprinkle with icing sugar to taste. Store in a refrigerator at least one hour before serving.

 

See the recipe in printable PDF

Dinosaur's rib

For the series Paul in the kitchen, even the grill, here is a carnivore dish that requires little time. Choose meat preferably with at least a little of fat, so avoid becoming too dry.

 
Ingredients for 2 people:
2 thick slices about 1.20 inch (with or without bone) of cost (the same that is used for the roast beef)
1 clove garlic (optional)
2 glasses of lager beer
1 sprig of rosemary
salt q.b.
pepper q.b.

Cooking time: 6-7 minutes per side (medium rare)
Marinating time: 1 hour
Difficulty: very easy

Put the meat in a pan with a clove of crushed garlic, rosemary, beer, salt and pepper. Cover with plastic wrap and let stand at least one hour.
When the grill is hot and ready to cook the steaks grill 6-7 minutes per side.
Serve with salad or grilled vegetables and enjoy!

 See the recipe in printable PDF

Tuna paté

A recipe that my husband is greedy, they would eat in the industrial doses! 

A good solution for a cocktail or a cold dish served with tomato isalata or mixed. 

 
Ingredients:
14.11 OZ (400 grams) of drained tuna
1 large potato
2.82 OZ (80 grams) of butter
1 egg
the juice of one lemon
some capers (optional)
salt q.b.
Mayonnaise and olives to decorate
toasted bread

Time: 15 min + rest
Difficulty: Very easy

Boil the potato and firm up the egg. In a plate mashed with a fork potatoes and hard-boiled egg yolk. In mixer pour the well-drained tuna, lemon juice, capers (optional), and butter. If you want a softer dough spreads, replace the tuna with 3-4 tablespoons of mayonnaise. Add in the mixer smashed potato with egg. Once the cream you have two options: If you have used the mayonnaise you can pour into a bowl and serve with croutons on which to spread it, if you have used the butter cream is you can either use it as a mold coating (I took a cup) of film and put in the mixture, making sure to press it well to avoid air bubbles always, cover with plastic wrap and let stand in refrigerator for at least an hour. Turn out the dome, remove the plastic wrap and decorate as desired with olives and mayonnaise. This way you can make even the classic "salami" tuna and wrap in plastic wrap, once ready cut into thick slices and serve on bread.
Enjoy your meal!

See the recipe in printable PDF

Coconut ice cream

Another ice cream! What else to do in this heat??
 

• ½ cup of grated dried coconut
• 1 small glass of granulated sugar
• ½ cup of water
• 7 OZ (200 ml) of cold milk (to taste, I use the semi-skimmed milk)
• 1 jar of yogurt
• 2 tablespoons icing sugar
• meringues to decorate (optional)
Time: 15 min
Ice cream maker time: 35 minutes

In a small pot put the granulated sugar and half a cup of water and cook over low heat until a syrup.
Pour into ice cream maker the syrup cooled, grated dried coconut, yogurt, milk and start it. The time depends on your ice cream maker, mine took about 35 minutes.
Pour into a bowl previously chilled in freezer and decorate with fresh meringues. 

 See the recipe in printable PDF