Tomorrow is National Peach Melba day – a great way to use any fresh or frozen peaches you have and it’s delicious!!

What is Peach Melba?

Peach Melba is a delicious dessert of vanilla ice cream topped with poached peaches and a flavorful raspberry sauce.

This dessert was created in the 1890s at the Savoy Hotel in London. Chef Auguste Escoffier created this dish in honor of an Australian opera singer, Nellie Melba. Originally called “Pecheau Cygne” (French for peach swan), it was served in an ice bowl shaped like a swan and topped with beautiful spun sugar lace. This wonderful sundae is new celebrated all over the world.

Sounds pretty good, huh? Bet you’re thinking it’s really going to be difficult to make. Surprise!! It is probably the simplest “fancy” dessert you’ll ever make!

This dish requires 7 ingredients and vanilla ice cream to put it all over. Peaches, sugar, vanilla bean and water for the poached peaches. Fresh raspberries, powdered sugar and some lemon juice make the sauce.

You can make the two components in advance and put them together at serving. And to make it beautiful at serving, a bright herb like mint or basil garnishes it.

Ready to get started?

Poaching the Peaches

Place the sugar, vanilla bean and water into a medium saucepan. Boil the mixture for about 5 minutes to start creating a syrup.

Reduce the heat to low. Carefully place the peaches into the water and poach for about 2 to 3 minutes.

Remove from the heat and refrigerate for at least 3 hours.

 NOTE: Some recipes call for peach halves, some for slices. I used eighths here.

Also, fresh peaches are the best, but this time of year, frozen are more likely sweeter. I used peaches I froze this summer. DO NOT use canned peaches. They will turn to mush. 

Making the sauce

Fresh raspberries are really important. The freshness really comes through.

Place the berries, powdered sugar and lemon juice in a food processor and puree the mixture.

Make it as liquid as possible. Strain it to remove the seeds. A food sieve will work faster. I used a mesh basket and it took a very, very long time!! And I had to scrape the bottom to get all the fruit puree into the sauce.

Place the liquid in a jar or glass bowl and refrigerate at least 3 hours.

Putting the Peach Melba together

This is the easy part.

Put a large scoop of ice cream into a bowl. An ice swan would be nice.

Lay some poached peaches around the ice cream and top with a generous portion of raspberry sauce.

Garnish with torn up mint or basil and a couple fresh berries.

Serve immediately. And it’s amazing!

© Copyright 2024 The Lazy Gastronome

• This post was shared at these parties – check them out!
• Fiesta Friday ^[2]
• Full Plate Thursday ^[3]
• Sunday’s on Silverado  ^[4]
• Inspire me Monday ^[5]
• Funtastic Friday ^[6]
• Dare to Share ^[7]
• Homestead Blog Hop ^[8]
• Creative Muster ^[9]
• Senior Pitstop ^[10]

Leave me a comment – I’d love to hear your thoughts!

Dealing with IBS can be challenging because there is a long list of foods to stay away from. Every now and then, you probably ask yourself, what is safe to eat?

The good news is you do have options, in fact, you have plenty of safe recipes to avoid triggering unwanted episodes. Here are a few delicious recipes to keep IBS under control.

Pumpkin pie oatmeal

Rich in nutrients and delicious, this pumpkin pie oatmeal makes a perfect breakfast or brunch. Plus, it is ready in no time.

You only need a few ingredients:

• 2 cups rolled oats
• 2 cups unsweetened almond milk
• ½ cup pumpkin puree
• ½ teaspoon vanilla extract
• 1 teaspoon pumpkin pie spices
• ¼ cup pecans
• 1/3 cup maple syrup

Mix the milk and oats and stir. Get the mix in a saucepan over medium heat and let it boil while you stir.

Once it starts boiling, reduce heat to a minimum and simmer. Stir every now and then until you reach the perfect thickness for your taste.

Combine everything else except the pecans in a different saucepan and stir until the mix is warm enough.

Mix the dishes, top with pecans, and enjoy.

 

We know that eating healthy can be challenging, especially if you don’t enjoy cooking that much. This is why we wrote a guide that will show you how to eat healthy and delicious recipes all throughout the year. Click here ^[14] to check it out!

Quinoa porridge

The key to preparing healthy SIBO diets ^[15] is to focus on foods that have protein and are easy to digest. This recipe has it both! Rich in protein, numerous vitamins, and minerals, this quinoa porridge is fulfilling and provides a feeling of satiety. You can get it done in half an hour only.

So, what do you need?

• ½ cup quinoa
• 1-1/2 cup almond milk
• 2 tablespoons maple syrup
• ¼ teaspoon cinnamon
• ½ cup water
• 1 teaspoon vanilla extract
• 1 cup porridge (like oatmeal, cream of wheat or other grain)
• Pinch of salt

Heat up a saucepan at medium heat, then add the quinoa and cinnamon. Cook until everything is roasted and stir continuously. It should take about three or four minutes.

Add all the other ingredients and bring to a boil. Once it starts boiling, reduce it to low heat. Cook until you obtain a thick paste. Porridge should be well done, and grains must be tender. It should take about 25 minutes.

You can add more water if you need to, and make sure you stir every minute to avoid burning the mix.

Leek and tomato frittata

This frittata makes a great brunch or lunch and requires about 45 minutes to prepare.

You do not need too many ingredients either:

• 2 cups sliced leeks
• 1 cup grape tomatoes
• 4 egg yolks
• 4 ounces crumbled goat cheese
• 3 teaspoons olive oil
• 6 egg whites
• Salt and pepper

Preheat the oven to 350 degrees Fahrenheit until you prepare the mix.

Get a nonstick skillet that can go in the oven too. Heat the olive oil and add the leeks, salt, and pepper. Cover and cook for not more than five minutes.

Stir in the tomatoes, cover, and cook for another couple of minutes.

Meanwhile, in a different bowl, you can beat the whites with salt and pepper, then whisk in the yolks.

Brush the skillet with a bit of olive oil, and add the eggs and more vegetables, as well as the cheese. Cook over medium heat for about three minutes.

Transfer everything to the oven and bake for 15 or 20 minutes.

 

Rainbow wrap

This rainbow wrap is delicious, refreshing, and packed with vitamins.

Here is what you need:

• ½ cup peanut butter
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• ¼ teaspoon ground ginger
• 1 cup matchstick carrots
• 1 cup shredded red cabbage
• 1 tablespoon garlic olive oil
• 4 collard leaves
• 1 cup matchstick cucumber
• 1 cup matchstick red bell pepper

Prepare the sauce by mixing together the peanut butter, lime juice, olive oil, soy sauce, and ground ginger.

Cut the thick parts at the base of collard leaves and slice them longways.

Put a bit of sauce in the middle of a wrap, then top it with other ingredients in a nicely arranged design. Roll and keep everything tight. Slice the wrap and enjoy smaller pieces.

 

Pineapple ice cream

Looking for a dessert? This pineapple ice cream takes five minutes to make.

Here is what you need:

• 1-1/4 cup frozen pineapple
• 2 tablespoons maple syrup
• 1/2 cup coconut milk

Get all the ingredients in a blender and work on them until you have a smooth mixture.

 

Bottom line, this list should trigger your imagination and give you some great ideas for different meals of the day. Obviously, there are plenty of options out there, so use your creativity to combine foods that you are actually allowed to eat.

Tomorrow is National Coffee Milkshake day!! With these crazy hot days, an ice cold milkshake with that morning juice is in order!

Making a Milkshake:

Start with the coffee. It needs to be cold our you’ll end up with coffee milk instead of a milkshake!

Don’t have any cold? Make a cup and pop it i the freezer for a half an hour or so.

Now, pour that coffee and half and half into the blender. I like to put it in first. I think it helps everything to blend better.

Next, top the liquid off with the ice cream ^[19].

Process until it’s smooth and frothy.

Pour it into a couple of soda glasses and top with whipped cream and chocolate covered coffee beans. Drop that straw in and enjoy a delicious coffee milkshake!

© Copyright 2022 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

Yesterday was National Strawberry Rhubarb Pie day.  I love the combination of strawberries and rhubarb, but not a huge pie fan. So I compromised. I made a strawberry rhubarb topping.

Rhubarb ^[24] and strawberries are one of my favorite combinations. Rhubarb starts coming on in May and just as it’s finishing, the strawberries burst on the scene. So what better way to say good bye to Spring and hello to Summer? And best of all, it’s so easy!

Here’s How to Do it:

Put all the ingredients (except the optional bourbon) into a medium sized saucepan and bring to a boil.

Reduce the heat to medium-low, add the bourbon, and simmer for about 30 to 40 minutes, or until the fruit has broken down and the sauce has thickened.

Remove from the heat and allow to cool.

Serve cold or hot over ice cream or pudding or, like we did when I was a kid, just put some in a bowl and enjoy!

© Copyright 2020 The Lazy Gastronome

 

Here are some things that are perfect to use for this recipe!

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It’s National Peach Ice Cream Day!

Ah, the quintessential summer fruit. The peach. Originally from China, was brought to the Americas in the 16th century by Spanish explorers. This sweet gem is the the second biggest fruit crop in the U.S.  California leads the party with the highest production in the nation. Georgia, South Carolina and New Jersey follow right behind.

And what better way to celebrate this juicy fruit but with ice cream. Peaches are at the peak of their season in mid-summer and ice cream is the perfect summer treat!

Don’t have an ice cream maker? No problem. You don’t need one for this recipe!

Here’s How to Do it:

Start by peeling the peaches. The easiest way to do without loosing any delicious juicy fruit is to give it a quick blanch. Boil a large pot of water. Once it comes to a rolling boil, carefully lower in the peaches and turn off the heat.

Leave the peaches in the water for 1 to 2 minutes. Drain and drop into ice water to keep from cooking them. Put them in the refrigerator and let them cool completely.

Carefully break the skin and peel it off of the fruit.

Cut the peaches into chunks and add them to a blender with the condensed milk. Puree until smooth.

Next, place the whipping cream in a large bowl with the sugar and cream of tartar. Whip until it forms stiff peaks.

Carefully fold the peach mixture into the whipped cream and continue folding until they are well incorporated together.

Pour the mixture into a container (or tart shells) and freeze until firm.

Scoop into a dish and garnish with mint sprigs! Just plain delicious!

© Copyright 2019 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!