Mid summer. Country house.
You sit on the terrace with loved ones and sip wine.
On the table cool down the last couple of skewers kebab.
Cicadas chirping. In the grill smolder coals.
Absolutely reluctant to do anything, but it’s time to serve dessert.
You still have to get up, but only in order to cut a few peaches in half, put them on the grill grate and go back to your friends.
And after ten minutes, just take off. peaches from the grill.
They will turn into a sumptuous dessert, with the sweet smell of summer, becoming so soft that you will eat them with a spoon.
I have been making such peaches for about five years. Recipes change kebabs, sauces, I experiment with salads, but the evening certainly ends with peaches. They always impress the guests.
And most importantly, it is so easy!
Baked Peaches friends with vanilla ice cream. On top of them you can pour the chocolate sauce, it is sold ready in the bottle.
They are also good with berry jelly, which I cook quite often in summer.
But if your fridge is empty, do not worry: the peaches are beautiful on their own.
The main thing is to take ripe fruits so that they become soft, and arrange them on a clean grid, otherwise they will give them with fish or meat.
Preparation time 5 minutes, cooking time 10 minutes
What do you need:
- 6 large ripe peaches
- vanilla ice cream
- ready-made chocolate sauce for ice cream or jelly
What to do:
Peaches, wash, dry and cut in half, removing the stone.
Check the temperature of the coals — they should be warm, not burn (the temperature is very important — if the coals are still too hot, then the fruit can burn).
Lay on the grid peaches cut down and leave for ten minutes.
On plates, lay out two pieces of peach, put on a ball of ice cream and pour the sauce.
But do not overdo it — the sauce should not be much.
We immediately liked each other with delicious food. At first it was the grandmother’s belyashi, then the Swedish meatballs, then five years in the REA them.
Plekhanov, where at the merchandising department we prepared dumplings and boiled canned goods.
Then there were years of reporting on restaurants all over the world, after which I finally got married, left media management, and moved from theory to practice. I am inspired to cook the products themselves, whether they are armfuls of the first green onion in April or honey agarics in early September. Rustic crumbly curd, fragrant pork sausages and fresh pike caught at dawn in Lake Nero.
And farmers and vegetable markets, winemakers and barrels, in which good cognac matures.
I believe that cooking should not take a lot of time, it is better to sit with friends at the table with a bottle of wine.
Therefore, all my recipes are quick, simple and always made from seasonal products.
Recipes from Anna Lyudkovskaya:
In winter, I make a classic version with espresso, and in the summer I start experimenting.
Oh, what a delicious tiramisu I got the other day!
On holidays or just on weekends, you want to cook something special for breakfast — so that it contains both novelty and beauty, and the taste at the same time lay in the familiar.
Omelet with sorrel and spinach
I always fry it in June, when the first sour leaves come out on the beds. However, to break the garden for the sake of sorrel is not necessary.
Calf’s tongue with morels
Anna Lyudkovskaya went to the forest for groceries and brought some smirches. These mushrooms are very fragrant, they smell like barely warmed earth, coltsfoot.
Eggplant is the most sensual of all vegetables. It is gentle, malleable and gentle, like ice cream.
No one else has such a texture!
If you go traveling in the Philippines, then in all roadside bistros you will certainly be offered adobo, as we offer dumplings.