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Nectarine and peach ice cream

Nectarine and peach ice cream

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Nectarine and peach ice cream:

Peel the peaches and nectarines and cut them into pieces. Mix the yogurt with the honey, vanilla sugar, a little salt and fruit. Mix well. Put the mixture in the freezer. It is recommended to mix ice cream every three hours to break the ice cubes formed.
Serve with chocolate, whipped cream or fruit topping.


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Preparation of fruit compote "at random" - not recommended

Many people make compote like this: put the fruit in jars (big, small, like…). Put 2-3-4 tablespoons of sugar in each jar (it is not known exactly how much or how much sugar fits in a spoon) then pour cold water from the tap until the jar is full. Close the jars tightly and start shaking them individually until the sugar dissolves (called "melting").

Then the compotes are boiled at Bain Marie, as explained below. Often the sugar remains undissolved and the degree of sweet-sour of the compotes varies… the housewife realizing only in winter that some of them are a bit sour or others a bit sweet. Some even made mold! Let me make them better next year! And the story repeats itself…

I leave the ingredients for a jar of 1.7 l of peach compote, respectively for 1 kg of weighed peaches after the seeds have been removed.


Bananas and chocolate? Yes please! In any case, if possible.

It's easy to make this ice cream, especially if, like me, you have a habit of eating bananas and not eating them. Then they darken as the days go by and in the end you end up throwing them away.

Even easier than throwing money on the window is to cut ripe bananas into slices and put them in the freezer, sprinkled with a little lemon juice to prevent oxidation.

Then, whenever you feel like an ice cream with chocolate and bananas, based on yogurt, you have one of the main ingredients at hand.


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Peach jam recipe step by step

Peach jam recipe step by step. An extremely aromatic peach jam, with pieces of fruit and well-bound syrup. Of course, it can also be made with nectarines.

I received a box of peaches and ate to my heart's content with my family. From 1.5 kg I decided to make jam. When the fruits appear in the first place, we eat them as such, fresh. I don't even think about preserving them until I'm tired of them. It's a shame not to take advantage of the fruit until it's their season. Many do not even taste them, but put them directly in the jar. Personally, I find it completely nonsense. Obviously I also put a few jars but 2-3-4 of each. We just don't eat jam all winter, do we?

This year I had a bad time with strawberries and cherries but we had record harvests of apricots and peaches. You can find it here apricot jam recipe.

Peach jam is very fragrant. The fruits are delicate and must be treated with care. It would be better not to be too soft because they will turn into jam. In the jam you have to find the pieces of fruit.

From 1.5 kg of fruit (weighed without seeds) we obtained 5 jars of 400 g of jam. it is more than enough for winter. There are other fruits….

  • 1.5 kg of peaches (weighed without seeds)
  • 1 kg of sugar
  • juice of 1 lemon and ½
  • ½ lemon sliced

Peaches filled with cream. Childhood recipe!

Peaches filled with cream

As I said when I wrote you the recipe for nuts filled with chocolate cream, this year I was going to make 2 of the recipes dear to me since I was little. One of them was stuffed walnuts and the other was cream-filled peaches.

There are 2 recipes for cookies that are very popular with Romanians and are not missing from the cake trays that can be found on the holiday tables of many of us. Which is normal because both are very tasty.

If the recipe for nuts filled with chocolate is a bit more difficult to make because we need a shape to bake the cookies that will then be filled, well, this recipe for peaches filled with cream is much easier to prepare.

This time we don't need a special shape to bake the cookies. We will simply form balls from the dough prepared for it, place them in the tray, bake them, scoop them out, fill them and then color them.

Well, here too we came to a "thorny" problem. I mean coloring the cookies. The world is divided into 2 camps. Some people make these cookies simply by using commercially available food coloring. Another camp claims that it is not very healthy to use this dye and that it would be better to look for natural solutions to dye them.

See below the recipe in video format!
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To be honest, I hesitated for a long time to make these cookies because of the food coloring. But, after long deliberations with myself (read documents) I decided that how often we eat these cookies can not be dangerous a few grams of food coloring so for now I have used it.

I'm saying for now because I'm going to test natural painting solutions in the future. I understood that you can use beetroot juice for the red color and turmeric for the yellow color. As I don't know the quantities or how well they color, I can't advise you to use them yet. But I promise to come back with an update after testing.


Video: VEGAN ICE CREAM BY KATIA!! ΠΑΓΩΤΑ, ΓΡΑΝΙΤΕΣ, ΣΟΡΜΠΕ: ΣΟΥΠΕΡ ΥΓΙΕΙΝΑ ΚΑΙ ΠΑΝΕΥΚΟΛΑ!! (December 2021).