Saturday, April 28, 2012


Ingredients 3 cups frozen peaches 1 bottle of White Zinfandel 2 heaping spoonfuls of sugar 1/2 cup Grand Marnier 1 slice of orange, 1/2 inch thick Method Put peaches in a large pitcher and pour in wine. Add sugar and Grand Marnier and stir to dissolve. Garnish the pitcher with the orange slices. Serve and enjoy!

Peach And Blue Cheese Salad

Ingredients For the salad 4 slices of prosciutto 2 hearts of Romaine lettuce 2 peaches, cut in 6 wedges 1 shallot, thinly sliced 2 tablespoons extra virgin olive oil 1/2 cup crumbled firm blue cheese, crumbled 3 tablespoons chives, finely chopped Salt and pepper to taste For the vinaigrette 1 tablespoon Dijon mustard 1 tablespoon maple syrup 2 tablespoons balsamic vinegar 1/2 cup canola oil Method Preheat oven at 400Ëš F (200Ëš C). Place prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. For the vinaigrette, whisk the mustard, maple syrup and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon of water to thin the texture of the vinaigrette. Season with salt and pepper. Reserve. Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.

Peach Flambe

Ingredients 4 Peaches, pitted and sliced 1/2cup Butter 1/2 cup Brown sugar 1/2 tsp Cinnamon To taste Nutmeg (freshly ground) 1/4 cup Dark rum Method Melt together the butter with the brown sugar until a caramel develops. Add the peaches add gently coat with caramel mixture. Season with the spices. Add the rum to the hot pan and ignite either with a long match or lighter. Serve over rich vanilla ice cream and sprigs of fresh mint.

Thursday, April 5, 2012



-2 flour tortillas
-wheat house marinade
-red wine,
-300 grams of chicken breast
-sour orange
-chicken ham
-Emmenthal cheese
-juice lemon
-salt and pepper.

Put the chicken in the marinade with wine and lemon juice for 2 hours, take a hot grill and seal, cook well, season and desmechar aside. Place a tortilla on the counter, smear it with butter and place the lettuce, add the bacon, ham, chicken and cut it very small tomato, onion and avocado, covered with cheese and roll up carefully. In a hot plate and leave to put the wraps completely browned, sprinkle oregano and serve hot. Serve with orange juice stapled.