I have not been lost in the depths of Mediterranean sea, I have not been eaten by the wild dogs or starved to death under the bridge, nor I was so busy I could not get off work… I am just off my laptop most of the time, because I am on a vacation.
Yes, yes – a proper vacation.
Have not seen the sea for two years – it had to change somehow:)
Here I am….happily married with fresh seafood and pregnant with watermelons.
This does not mean I stopped baking, though.
Just in reverse – the amount of fruit and veggies here inspire me to create a nice line of sea desserts – something definitely flourless, something definitely fruitFULL and juicy.
This is the day first and the first recipe is in fact an amazing breakfast idea.
I am one of those food bloggers who hate writing recipes, instead, I would love to share my stories. My food travels. My food adventures.
So.. you feel like your would fancy a summerY breakfast bowl that is filling and fresh at the same time?
Here you go:
- first, wake up early and, most importantly, be hungry(!). This is critical to enhance disappointment and satisfaction that you will experience further:))
- go to the nearest fruit shop and buy the most stunningly looking big, fluffy peaches you can find. Perhaps, you will need to change two or three shops to achieve that. Or, maybe, you have some of them growing right at your garden?
- bring them home, cut them into nice slices, make a cup of coffee while doing (just to wake yourself up), put your beautiful slices on a fancy plate and begin eating..
- after one bite or two, find out that they are not tasty at all. They look good, smell good, but are too ripe and no longer juicy and sweet.. What a disappointment.
- try not to panic. Remember my recipe and follow it till the end!
- Mission ´Save our Fruit´ started. Creative mode: on.
- slice all of the peaches quickly, put them on a baking tray. In the meanwhile, heat the oven to 220 degrees.
- find a honey jar and pour some of the honey nicely over your peaches. Cut the butter into cubes and sprinkle over as well. Do not forget to add a little bit of Aceto Balsamico di Modena on top.
- bake them for at least 15 minutes. They will caramelise, release their juices and sugars and will taste like just like caramel, seriously.
- serve with Tahini (I really recommend Koska, seriously the BEST) and roasted nuts of your choice. I recommend roasting walnuts or pecans.
Small tip: wait 7-10 minutes before eating. The Tahini will dissolve slightly in the peach caramel and cool down.. this will make a divine mix!
Possible modifications: peaches is an option, not a must. Plums, pears, apples, berries? whatever you prefer or have at home. Apricots with pistachio paste and shredded pistachios. Plums with hazelnut paste and seeds on top? Apples with honey and walnuts? Pears with almond paste and salty cashews? Why stop here… we can go further: pumpkin with tahini and honey on top? Maybe, sweets potato with balsamic and caramel, sprinkled with pecans?
Okay. Pause. This is getting too confusing even for me.
But, who says cooking is easy?
Have a great week, guys!