Pie with blueberries and peaches

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;


  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.

Dragon Fruit, Shrimp, and Avocado Salad


  • 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


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.