Lettuce Peaches And Basil Recipes

Steps:

• If you have time, toast walnuts over medium heat until fragant or use as they are.
• Wash lettuce and spin dry. Put in a large salad bowl.
• Wash and dry peach. Cut in 1/4 inch wedges from pit and add to lettuce.
• Tear basil into 1/2 inch pieces, sprinkle over peach.
• If using cheese for additional color and flavor, crumble over salad.
• Top salad with walnuts and mint leaves.
• For dressing whisk together all ingredients except oil until well blended. Add oil, mix well and taste for a nice slightly sour balance, there will be sweetness from the peach.
• Pour dressing over salad and mix at the table.

Steps:

• Cook the peas in boiling water for 3 mins. Drain and cool with cold running water. Put the peas, basil, lettuce, vegetable stock and 3⁄4 of the crème fraîche together in a blender and process until smooth. Do this in two batches. Season, cover and chill for at least 1 hr before serving. Add a swirl of remaining crème fraîche and serve.

Steps:

• Mix the lime zest and juice, oil, mint and basil, then put half in a bowl with the peaches. Meanwhile, cook the quinoa following pack instructions.
• Cook the beans for 3-4 mins until just tender. Meanwhile, griddle the peaches for 1 min on each side. If you don't have a griddle pan, use a large non-stick frying pan with a drop of oil.
• Drain the quinoa and divide between shallow bowls. Toss the warm beans and onion in the remaining mint mixture and pile on top of the quinoa with the lettuce and rocket. Top with the avocado and peaches and scatter over the mint leaves. Serve while still warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Pour 2 teaspoons melted butter into the bottoms of two 6-ounce glass or ceramic ramekins.
• Combine self-rising flour with 1/2 cup sugar in a bowl; whisk in milk to make a smooth batter. Whisk Parmigiano-Reggiano cheese and black pepper into the batter; divide equally between the prepared ramekins.
• Place peach slices into a bowl and top with 2 tablespoons sugar and basil. Drizzle with balsamic vinegar and water; mix. Allow peaches to rest and let sugar draw out the moisture, about 10 minutes. Divide sliced peaches and their juice over the batter.
• Bake in the preheated oven until the cobbler batter rises up over the peaches and cobblers are browned and bubbling, about 35 minutes. Let cool for about 20 minutes before serving for cobblers set up. Serve warm.