Back to school: three vitamin recipes to keep peaches

by Jessica Meurens

Back to school time has come! So we all have to go back to school or work… But that doesn’t mean we have to give up summer altogether. So why not choose delicious summer recipes? We offer you three.

To help you continue at the start of the school year, the European program “Let’s Eat – European Authentic Taste” reveals three vitamin-packed recipes with summer flavors. These recipes honor Greek peaches and nectarines as well as Italian charcuterie. The dishes are easy to prepare, seasonal and will be perfect for the start of school under the sign of a healthy and multivitamin diet.

Ricotta toast, honey, roasted nectarines, culatello

Preparation time: 15 minutes.

For four people (two toasts per person).

ingredients

  • 8 slices of bread/baguette
  • 4 nectarines or 6 according to your preference
  • Butter
  • 4 tablespoons brown sugar
  • 8 tablespoons of honey
  • 400 g ricotta
  • 16 slices of culatello

Preparation

  1. Fry the nectarines:
  • Cut the nectarines into 4 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.
  1. Five minutes before the end of cooking the nectarines:
  • Toast the bread slices.
  • Spread the ricotta on top, then a spoonful of honey.
  • Place the nectarines on the toasted bread.
  • Dress everything with 2 slices of culatello.

Nectarine chutney with coppa chips

Preparation time: 60 minutes.

For four people.

ingredients

  • 5 nectarines
  • 5 cm ginger
  • 1 squeezed lemon + zest
  • 4 onions
  • 300 ml red wine
  • 100 g dates
  • 1 pinch of cinnamon
  • 1 C. salt
  • 150 gr brown sugar

Preparation

  1. For a good chutney:
  • Cut the flesh of 5 nectarines into pieces. Put them in a pan with 5 cm of peeled and chopped ginger, juice and zest of 1 lemon, 4 chopped onions, 100 g of dried and stoned dates, 3 ml of 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 a low heat.

Chutney is usually served cold, so you can prepare it the day before an event or during the day.

  1. For coppa chips:
  • Preheat the oven to 240°.
  • Spread the slices of coppa on a baking tray.
  • Cover with a piece of parchment paper and, if possible, another baking sheet to keep them flat.
  • Put it in the middle of the oven and cook for about 8 minutes.
  • Let cool.

Salad of quinoa, coppa and fried peaches in olive oil

Preparation time: 25 minutes.

For four people.

ingredients

  • 300 g quinoa
  • 200 g tomatoes
  • 2 red onions
  • Basil
  • 5 roasted peaches
  • Olive oil
  • Lemon juice
  • Raspberry vinaigrette or balsamic vinegar
  • Salt
  • Pepper
  • 200 g coppa shavings

Preparation

  1. Roasted peaches:
  • Cut the peaches into 4 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.
  1. Quinoa:
  • 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 let steep for 5 minutes. Let cool.
  • Meanwhile, cut tomatoes & onions.
  • Cut the coppa into small pieces.
  • Add basil.
  • Mix everything and add to taste: olive oil, lemon juice, salt, pepper and a splash of raspberry vinaigrette or balsamic if you prefer.

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