It’s back to school! When it’s time to return to the office, there’s no question of losing your diet. Here are 3 peach-based vitamin recipes so you don’t get overwhelmed.
September marks the end of the holidays, but also the last month of the fishing season. To help you stay on course this academic year, the European program Let’s Eat (European Authentic Taste) unveils three vitamin-packed recipes with summer flavors. With Greek peaches and nectarines as well as Italian charcuterie, these readily available and seasonal offerings provide a tasty epilogue to the holidays and a return to school under the sign of a healthy and multivitamin diet.
Nectarine chutney & coppa chips
Ingredients (4 people):
- 5 nectarines
- 5 cm ginger
- 1 squeezed lemon (and zest)
- 4 onions
- 300 ml red wine
- 100 g dates (dried and stoned)
- 1 pinch of cinnamon
- 1 C. salt
- 150 g brown sugar
- Cut the flesh of 5 nectarines into pieces. Put them in a pan with 5 cm peeled and chopped ginger, juice and zest of 1 lemon, 4 chopped onions, 100 g dried and stoned dates, 300 ml wine, 1 pinch of cinnamon and 1 tbsp. salt. Let simmer for 1 hour on low heat.
- Add 150g of brown sugar and continue to cook for 1 to 2 hours on low heat. Chutney is usually served cold, so you can prepare it the day before an event or during the day.
- Meanwhile, prepare the coppa chips. Preheat the oven to 240°. Spread the copper discs on a baking tray. Cover with a piece of baking paper and, if possible, another baking sheet to keep them flat.-Put in the middle of the oven and cook for approx. 8 minutes. Let cool.
Salad of quinoa, coppa and fried peaches in olive oil
Ingredients (4 people):
- 300 g quinoa
- 200 g tomatoes
- 2 red onions
- 5 roasted peaches
- Olive oil
- Lemon juice
- Raspberry vinaigrette or balsamic vinegar
- Salt and pepper
- 200 g coppa shavings
Preparation (25 min):
- Prepare the roasted peaches. To do this, cut the peaches into quarters and remove the core. Put a dollop of butter and a little brown sugar on each half, then press them tightly into an ovenproof dish. Bake for about 15 minutes until the fruits release their juices.
- Rinse the quinoa with a fine sieve. Pour it into a pot and add 1.5 to 2 times its volume of water, depending on whether you want it “al dente” or well done. Bring to the boil, lower the heat and simmer for 10 minutes. Remove from heat and leave to swell for 5 minutes. Let cool.
- Meanwhile, chop tomatoes and onions. Cut the coppa into small pieces. Add the basil, toss it all together and season with olive oil, lemon juice, salt, pepper and a splash of raspberry vinaigrette or balsamic vinegar (depending on your preference).
Ricotta toast, honey, roasted nectarines and culatello
Ingredients (4 pers. – two toasts per person):
- 8 slices of bread/baguette
- 4 nectarines or 6 according to your preference
- 4 tbsp. brown sugar
- 8 c. honey
- 400 g ricotta
- 16 slices of culatello
Preparation (15 min):
- Toast the nectarines. To do this, cut the nectarines into quarters and remove the core. Put a dollop of butter and a little brown sugar on each half, then press them tightly into an ovenproof dish. Bake for about 15 minutes until the fruits release their juices.
- A few minutes before the end of cooking the nectarines (+- 5 min), toast the bread slices. Spread the ricotta on it, then a spoonful of honey. Place the nectarines on the toasted bread and garnish with two slices of culatello.