Grilled Peach Mango Coconut Tart

There's quite a bit of extra Mango Coconut Custard from the Strawberry Mango Coconut Tart I made for George's 25th birthday. We were going to have a couple of friends over for dinner, and I planned to make the tart again with different crust and topping. There was also the Tempeh and Strawberry Salad with Watermelon Dressing and Pumpkin and Sweet Potato Bake that I thought were going to "rock their boat". Unfortunately Adrian was not feeling well. Hence the dinner was canceled. Nevertheless, the show must go on even there's just the two of us.

For the base, I added to it ground almond.

• 1 cup all-purpose flour
• 1/3 cup finely ground almond
  
• 2 Tablespoons natural cane sugar
• 80 gram cold butter, cubed
• 1 - 2 Tablespoons cold water

Start by sifting the dry ingredients together. Add in cold cubed butter and fold in with a cutter, or food processor. Add cold water to hold the mixture together. Shape it into a disk, sprinkle with flour and wrap in a piece of clingfilm. Refrigerate for 30 minutes. Proceed as you would to make and bake the crust.

For the Topping, I used canned peach halves.

• 5 halves peaches, drained, dry and sliced
  
• Date honey
• 1 teaspoon pure vanilla essence

Heat a skillet or grill over medium heat. Places peach slices over the heated surface in one layer. Flip and grill the other side when it's browned on one. Remove and let cool.

Mix together Date honey and vanilla. Drizzle this over the tart once assembled.

This was meant to be dessert for 4 persons. Adrian and I liked it so much we ate more than half of a 8" tart. I'm glad I managed to stop Adrian when he asked for more, or we couldn't have enjoyed it in the morning after.

Grilled Peaches with Ricotta Cheese and Balsamic Reduction

Remember what I was saying about peaches are meant to be eaten fresh? I eat my own words. It's just so tempting to cook with peaches! Well, if I may defend myself, at least this is a grilling recipe....

I have been using the top rack of the kitchen oven as broiler AND grill. To make things right for this recipe, I bought a grill rack. I figured if people can place it over barbecue pit, it must be ok to place it over kitchen stove. You bet I'm gonna be grilling a lot from now! At least until I get bored.

I wanted something sweet to compliment the Veggie Chickpea Burger and Citrus Beet and Feta Salad, but nothing overwhelming. This grilled peach topped with fresh ricotta cheese and a drizzling of a balsamic reduction, is not only fresh but also healthy. It promises to leave you feeling spoiled and wanting more. I especially like the balsamic reduction. I wonder what more I can do with it....

By the way, this recipe also won me the "Best Presentation to date" award.

Ingredients:

2 ripe peaches, halved with pits removed

1/2 cup fresh ricotta cheese

1/4 cup of balsamic vinegar

1 tablespoon natural cane sugar

4 sprigs of mint

1. When the grill is nice and hot, grill each half peach for 4-5 minutes per side. Placed peaches on a plate with cut side facing up. Place a dollop of fresh ricotta cheese in the center of each peach half.
2. Cook vinegar with cane sugar on medium heat until it is reduced by half. Remove from heat and allow to cool. Drizzle over grilled peach half.
   
3. Garnish with a sprig of mint.
   

Peach Poached with Spiced Coconut Milk

I thought it sounds amazing. The aromatic spiced-coconut milk feels good for the tummy; like a good sweet soup for cold weather. You can make it a breakfast treat by adding some granola to it, or a dessert with fresh whipped cream or ice cream. I top it with some slivered almonds and coconut flakes. Although I like the coconut milk, peaches don't seem to be the best pick. Rice pudding, maybe? I surely have made better use of peaches with broccoli and spinach before. Peaches are meant to be eaten fresh.

Ingredients:
(2 servings)
1 fresh peach, halved and seeded
1 can Coconut milk
1 tsp cinnamon
1 tsp clove
1 Tbsp brown sugar

Put all the ingredient together in a saucepan and let simmer (not boiling) for 20 minutes. Plate on individual bowls and top with spiced-coconut milk to serve.

Spicy Broccoli Mango Salad

I wish I have better description for this salad: It's a perfect blend of smooth and sweet from the dressing and mangoes, crunch from the broccoli and a little heat from the sweet-hot pecans.
When I saw the fresh peaches, I simply couldn't resist its succulence. I figured given the similar texture and sweet-tartness, peaches should work just as good as mangoes would in this salad. I'm glad I was right.

I also sprinkled the salad with more ground red pepper just to spice things up. Adrian and I give this dish a two-thumb up :) Try it with the Tofu Steak!

Ingredients:
(serves 3 cups)

SWEET-HOT PECANS:
2 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 cup pecan, coarsely chopped

DRESSING:
6oz natural passion fruit yogurt
1/6 cup mayonnaise
1/1 Tablespoon apple cider vinegar
pinch of salt

SALAD:
2 1/2 cup fresh broccoli florets and cut up stems
1 medium mango, peeled and diced
1 tablespoon red onion, finely chopped.

1. Lightly oil a skillet. Add sugar and red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; set aside on a plate to cool.
2. In a small bowl, mix all dressing ingredients with a wire whisk until smooth.
3. In a large bowl, combine all salad ingredients.
4. Add dressing to salad; toss gently to mix. Store in the refrigerator and sprinkle in hot pecan just before serving.
   

Spinach Salad with Stone Fruits and Maple-spiced Walnuts

What is stone fruit? Its family includes cherries, plums, peaches, nectarines and prunes. They are also called drupes or summer fruits for they all arrive in the summer. Although being in SEA it only means paying high price for imports regardless of the seasons.

I wasn't sure if spinach was ok to be eaten raw and so I did a quick research on it: cooked or raw, they each have their advantages. While cooking reduces Vitamin C and folate level, at the same time it boosts beta-carotein and lutein bioavailability. I guess it's best to have it both way: raw in the lunch salad and cooked for evening dinner, for example.

There's also a very interesting fact about spinach: it has an undeserved reputation for being high in iron. Apparently in 1870, Dr E. Von Wolf mistakenly placed the decimal point for iron content in spinach. Hence the iron content was overstated for 10 fold. The mistake was uncovered 67 years later by a German chemist. However, to date, the myth of spinach being high in iron is still being wrongfully, and yet widely, circulated. Makes me wonder if Popeye was really eating spinach.

Anyway, if you don't have stone fruits on hand, I suspect papaya and mangoes would go well in the salad too. The maple syrup-roasted walnuts are great complement with the tartness of dressing and fruits. Feel free to substitute with chopped pecans.

Ingredients:

(yields 2 servings)

• 2 tablespoons chopped walnuts
  
• 1/3 cup plus 1/3 tablespoon maple syrup
• Pinches of salt and ground red pepper to taste
  
• 1/2 cup apple cider vinegar
  
• 1 teaspoon Dijon mustard
• 1/2 teaspoon grated peeled fresh ginger
• 1/6 cup thinly sliced red onion
• 1 ripe peeled, sliced peaches
• 1 ripe peeled, sliced plums
• 2 cups baby spinach leaves

1. Preheat oven to 180°C.

2. Combine walnuts, 1/3 tablespoon maple syrup, pinch of salt and pepper in a medium bowl, tossing well to coat. Spread pecan mixture evenly onto a baking sheet coated with oil. Bake at 180° for 15 minutes, stirring after 5 minutes. Cool completely and break nuts into small pieces.

3. Combine remaining 1/3 cup maple syrup, pinches of salt and pepper, vinegar, mustard, and ginger in a small bowl. Stir with a whisk.

4. Heat a nonstick skillet over medium heat. Add vinegar mixture to pan; cook until hot. Add onion, peaches, and plums to pan; cook until warm.

5. Arrange 1 cup spinach on each plate; top each serving with fruit mixture and 1 tablespoon nut mixture. Serve immediately.