Pie with blueberries and peaches


Ingredients:
1 1/2 cups of flour;
1 tsp. baking powder;
1/2 tsp. soda;
50 g of butter or margarine;
1 cup of sugar;
2 eggs;
1/2 tsp. Vanilla extract;
1/2 cup Greek yogurt or sour cream;
1 cup of blueberry;
2 peaches;

Preparation:

  1. In a small bowl combine the dry ingredients – flour, baking powder and soda.
  2. In a separate bowl cream butter , sugar, eggs until light and fluffy.Then add yogurt, vanilla extract and mix for another 2 minutes.
  3. Add dry ingredients to creamed mixture at a low speed until  is homogeneous.
  4. Prepare the form. Grease it with oil, lay out the parchment paper on the bottom and oil the parchment. You can use oil-spray.
  5. Spread the batter evenly into the prepared form pan, then a piece of blueberry, slices of the peach, the remaining blueberry, sprinkle sugar on top and bake for 40-60 minutes at 180 ° C (350 ° F).
  6. In the middle of the baking process, you can put more peaches on top of the pie.
  7. Remove from oven and let cool completely before serving.
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Dragon Fruit, Shrimp, and Avocado Salad

Ingredients:

  • 200 gm shrimps (cooked and peeled)
  • 1/2 dragon fruit
  • 1 avocado
  • 150 gm lettuce (butter lettuce, red leaf lettuce, or other greens)
  • 1 table spoon of olive oil
  • 1 table spoon of minced garlic
  • 1/2 lime or lemon (or their juice)
  • salt to taste

Dragon Fruit, Shrimp, Avocado Salad Combine olive oil, lime juice and minced garlic in a bowl. Rinse lettuce and drain. Arrange leaves of lettuce at the bottom of a large serving bowl or platter. Cut dragon fruit in half, use a knife to cut cubes, and then spoon out the cubes. Cut avocado into dices and spoon out. Mix and toss the rest of ingredients.

Triple-fruit Scones

SconesTriple-Fruit Scones

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/4 cup  granulted sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut into small cubes
  • 1/3 cup currants
  • 1/3 cup golden raisins
  • 1/2 cup  dried cranberries
  • 1 cup milk
  • 1 large egg beaten

Preparation

Preheat oven to 375°. Line a baking sheet with parchment paper. Place the dried fruits in a bowl. Cover the fruit with hot water. Let the fruit soak and soften  30 minutes, and then drain well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/4 cup sugar, baking powder, and salt; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Gently  mix in milk and fruit until a loose dough forms, and then turn on to a floured surface.

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured surface.

Cut dough into a 1 1/2 inch thick disc. With a floured knife, cut the disc into 10 to 12 equal sized wedges and place them on the baking sheet.

Sprinkle with 1 tablespoon sugar or brush the tops of the scones with the beaten egg; bake at 375° for 18-20 minutes or until golden. Serve warm.