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Lvy's Recipe Collection, Fort Worth, TX (2025)

12/31/2022

A scrumptious tart for any occasion, nice afternoon dessert! 🍓🧈🥚

Scrumptious Strawberry And Almond Tartlets

Ingredients
- 150gr / 5 oz. almonds chopped roughly and toasted
- 200gr / 7 oz. butter, softened and cubed
- 6 large egg yolks
- 4 eggs
- 40gr / 1.7 oz. plain flour
- 600gr / 1.3 lb. plain flour
- 2 tbsp of icing sugar
- 200gr / 7 oz. icing sugar
- 500ml / 1 pt. of whole milk
- a pinch (about a quarter of a teaspoon) of salt
- 6 strawberries, quartered.
- 400gr / 14 oz. fresh strawberries, chopped
- 120gr / 4 oz. caster sugar
- 4 drops of vanilla extract (or seeds of 1 vanilla pod if you have it)

Preparation

For the Pastry:

Place the flour, butter, salt and icing sugar in a large bowl and rub together through your fingers until the mix becomes like breadcrumbs.

Add the eggs and bring together.

I do this at first with a wooden spoon and then move on to using my hands.

Work it until it becomes a ball, then remove from your bowl and knead it, just two or three times on a cool surface.

By this I mean just 2 or 3 kneading movements, that's all.

This dough is quite sticky and can be a little difficult.

If it is just too sticky to get into a ball, add a small amount of flour, but only a tablespoon or maximum two, you don't want to dilute the sweetness too much.

Also, the addition of more flour gives a tougher dough if you overdo it.

Wrap your ball of sweet dough in cling film and chill in the fridge for at least an hour, more is better.

Leave it overnight if possible.

To bake the pastry, preheat your oven to 180C / 350F. Grease each of your baking cases.

The easiest way to do this is to take a piece of greaseproof paper and rub it on your stick or pat of butter, then rub it in each case, being careful to cover all the surface area with which the pastry will come into contact.

Alternatively, if you have the paper in which your butter was packaged, use this to rub around the baking area.

On a floured surface, roll out your pastry until it is about 2mm / 0.08in to 3mm / 0.10 in. thick.

Using your cutter, cut out the circles.

You can bring the pastry scraps together in a ball and keep rolling and cutting as much as you need.

Press the pastry discs carefully but firmly into their metal cases, but with enough firmness that they sit evenly.

Make sure that the pastry comes up and slightly over the top of each tartlet case.

Try not to press too much as this will make the pastry too thin.

With a fork, prick all over the base of each pastry case.

Put them back into the fridge for about 15 minutes.

Then bake for about 10 to 15 minutes or until they are a very light brown color and the pastry is no longer soft.

Remove from the oven, cool and then remove from the tartlet cases.

For the Crème Patisserie:

To start the crème patisserie take an electric whisk and beat the egg yolks in a bowl with about a third of the sugar until the mix becomes pale yellow.

Add the flour and whisk until everything is incorporated evenly, no lumps, and then it has thickened a little.

Heat the milk in a pan (not a non-stick pan) with the rest of the sugar and the vanilla.

Just as it comes to the boil, remove your pan from the heat and pour about two thirds of the hot milk into your bowl containing the egg and sugar mix.

Stir quickly with a metal hand whisk for a minute then add the rest of the milk and continue stirring quite firmly until everything is smooth and evenly incorporated.

Put the pan back on a medium heat and pour your crème patisserie into the pan.

Stir continuously with your metal whisk.

As it thickens you may have to stir quite vigorously.

Let it bubble gently for 2 minutes and then remove from the heat.

Sprinkle over a very thin layer of icing sugar and allow your crème patisserie too cool.

The layer of icing sugar prevents the formation of a skin.

For the Strawberry Filling:

Place the chopped strawberries, toasted almonds and icing sugar in a bowl and mix together.

Assembly:

Once the pastry cases and the crème patisserie have cooled, take the case, put about a tablespoon of the crème patisserie in the bottom and spread out evenly.

You can do this by putting the crème patisserie in a piping bag, but I just spread it with a knife.

Then spoon over some of the strawberry filling and top with a quartered strawberry.

You can also give the tartlets a dusting of icing sugar if you wish.

Tips and Variations:

These little tartlets are best eaten fresh.

The longer you leave them, you run the risk of the pastry being softened by the filling.

Serve with a bit of crème fraiche or mascarpone on the side for some extra indulgence.

If you have pastry leftover, you can freeze it until you wish to use it.

There are quite a lot of parts to this recipe.

I find the best way to organize myself is to make the pastry the day before, then just leave it in the fridge overnight.

I then start by rolling it and placing it in the tartlet cases, then it goes back into the fridge.

Whilst the pastry is chilling, I get the oven on.

When the tartlets are baking, I make the crème patisserie.

While the pastry and crème patisserie are cooling I make the strawberry and almond filling and the decorations.

Source: Foodista

12/31/2022

Nice and light for summer dining, soo delish! 🐟🦐🥘

Pan Seared Shrimp & Scallops Over Bacon-corn-chile Relish

Ingredients
- 2 teaspoons Ancho chili powder
- 5 slices bacon
- 1 sweet bell pepper
- 1/2 teaspoon chipotle chili powder
- 1/4 cup chopped cilantro
- 4 ears sweet corn
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- juice of 1 lime
- 1/4 cup olive oil
- 1/2 teaspoon red chili powder
- 1/2 red onion, diced
- salt and pepper to taste
- 1 pound sea scallops
- 1 pound shrimp

Preparation

In a large nonstick skillet, heat the oil over medium heat.

Add the bacon and fry, rendering all of the fat until the bacon is crispy.

Remove the bacon with a slotted spoon.

Pour all of the oil out of the pan and wipe the pan clean.

Pour all but 3 tablespoons back into the pan, through a sieve to filter out bits that might burn, and turn the heat up to medium high.

Working in batches and taking care not to do too much at once (you want the seafood to sear, not steam), pan sear the scallops and shrimp in the bacon fat and oil.

Set aside as you finish.

When done, pour all of the oil out, wipe the pan, and add the remaining 3 tablespoons of bacon fat/oil back into the pan.

Turn heat to medium high.

Add the onion to the pan.

Cook for 5 minutes and then add the peppers.

Cook for an additional 2 minutes.

Add the corn and cook for an additional 2 minutes.

Add the garlic and spices and cook, stirring, for another 2 minutes.

Turn off the heat and add the cilantro and lime juice.

Taste for salt and pepper.

Serve by placing a generous scoop of the relish on each plate, sprinkle some bacon pieces over it, and place some of the scallops and shrimp on top of that.

Garnish with some extra cilantro and a lime wedge.

Source: Foodista

12/30/2022

Crispy, crackly zucchini fritters with a hint of lemon! 🍋🥒🥰

Lemony Zucchini Fritters

Ingredients
- 2 tbsp breadcrumbs
- 2 eggs, beaten
- ½ cup flour
- 1 tsp garlic powder
- 1 lemon, juiced
- 4 tbsp olive oil, for pan frying
- 1 tsp onion powder
- 1 tbsp grated parmesan cheese
- ½ cup parsley, chopped
- 1 tsp pepper
- plain Greek yogurt
- 2 zucchini (about 8 oz each) trimmed

Preparation

Chop the zucchini into small pieces.

Place in the food processor and pulse until there are small bits left.

If grating attachment is available on the food processor, use that instead.

In a medium bowl add zucchini, lemon juice, parsley, flour, eggs, spices, parmesan cheese, and breadcrumbs.

Mix together until evenly distributed.

Place olive oil in a large frying pan and heat over medium high heat.

Working in batches, add a little less than a cup of batter to the frying pan for each fritter.

Cook until golden brown on the bottom, about 45 seconds.

Flip over and cook until golden brown on the other side.

Place a few layers of paper towel on a baking sheet or plate.

Once fritters are done, transfer to the lined baking sheet or dish and let the paper towel soak up extra oil.

Garnish with more lemon juice and a dollop of Greek yogurt before serving.

Source: Foodista

12/30/2022

Works well as an appetizer or served with a salad to make a main meal! 🥒🧆😋

Zucchini And Yam Fritters

Ingredients
- 2 cups shredded zucchini
- 2 cups shredded yams (peeled first)
- 1 cup shredded cheddar cheese
- 2 eggs
- 1/4 cup breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Mrs Dash original blend

Preparation

Stir all ingredients together in a large bowl.

Scoop 1/4 cup mounds of mixture onto a greased baking sheet and flatten to shape into patties.

Bake at 425F for 15 minutes. Flip and bake for another 10 minutes until golden brown.

Source: Foodista

12/29/2022

The flavors are bold and beautiful, perfect for Sunday dinner! ㊙️🍅🧄

My "Secret" Bolognese Sauce

Ingredients
- 2 tablespoons olive oil
- 1 lb. ground veal
- 1 lb. ground beef
- 1 lb. ground pork
- 1 lb. sweet Italian sausage, casing removed
- 2 medium Vidalia onions or other sweet onion, diced
- 1 cup of finely diced carrots
- 5 garlic cloves, minced
- 4 tablespoons chopped fresh oregano
- 1 cup red wine
- 2 (28 ounce) cans fire roasted crushed tomatoes
- 2 (28 ounce) cans pureed tomatoes
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 3 teaspoons granulated sugar
- salt and pepper to taste

Preparation

In a large, heavy dutch oven or stock pot, heat olive oil over medium/high heat.

Add the ground veal being careful not to crowd the pot.

Cook over medium/high heat until browned and remove with a slotted spoon to a large bowl.

Drain all but 2 tablespoons of the fat, add the beef to the pot and cook until browned.

Remove with a slotted spoon and add to the bowl with the veal.

Drain all but 2 tablespoons of fat and repeat with the pork.

Drain all the fat and brown the sausage.

Remove the sausage with the spoon and add to the meat mixture.

Do not drain the fat.

Add the diced onions and carrots to the pot and cook until the onions are translucent and softened, stirring occasionally.

Add the garlic and oregano, continue to cook for about 1-2 minutes.

Add the wine to the pot and scrape any brown bits left on the bottom, stir and let the wine cook down for approximately 2-3 minutes.

Add the meat mixture to the onions and stir to combine.

Add all four cans of tomatoes and stir thoroughly.

Stir in the parsley, basil, sugar, salt and pepper.

Turn the heat down to low and simmer for approximately 2-3 hours stirring occasionally.

Before serving, taste the sauce for seasoning.

Since this is a large recipe you may need to adjust the sugar, salt and pepper to suit tastes.

Source: Foodista

12/29/2022

Yummy cold dessert for hot sunny days! 🥥🐚🍫🧊

The Ultimate Frozen Coconut ‘Ice Cream’ With Hard Shell Chocolate Sauce

Ingredients
- 1 can coconut milk
- ice cube tray
- 2 frozen bananas
- 3 tbsp. dark chocolate chips
- 1 tbsp. coconut oil
- 1 tbsp. unsweetened shredded coconut

Preparation

Pour coconut milk into an ice cube tray and put into the freezer for a few hours.

Remove 6 coconut cubes from the freezer and 2 bananas.

Let thaw for 15 minutes.

Add ingredients into the Yonana, alternating between banana and coconut cubes

Once ingredients have been processed through, you should have a product similar to mine below.

Portion 3 servings into ramekins and put into the freezer as you prepare the topping.

For the chocolate sauce: In a microwave safe bowl combine coconut oil and chocolate chips.

Microwave for 1 minute (stirring halfway).

Remove the ramekins from the freezer and immediately pour chocolate sauce onto them.

Immediately top with shredded coconut.

Serve and enjoy.

Source: Foodista

12/29/2022

Golden brown chicken cutlets, savory mushrooms, every bit is tasty! 🍲🐔😮

Easy Chicken Marsala

Ingredients
- 1/4 cup butter
- boneless chicken breasts
- 2 teaspoons flour
- 3/4 cup marsala wine
- 1 cup milk
- 1 cup sliced mushrooms
- 1/8 teaspoon pepper
- 1/2 teaspoon salt

Preparation

In a large sauté or fry pan, melt butter.

While butter is melting, combine flour, salt and pepper in a small bowl.

Dip each piece of chicken in milk; shake off excess.

Dredge chicken in flour mixture and add to fry pan. (I like to cut chicken breasts in half before coating.)

Saute chicken in butter over medium to medium-high heat until browned and cooked through, turning often.

Add more butter as needed. (Be careful turning chicken so as not to break off any of the flour coating.)

Remove chicken from pan and place on platter.

Keep chicken warm while making the sauce.

Turn heat to medium high and add the mushrooms; sauté until cooked.

With mushrooms still in the pan, deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan.

Turn heat to medium low and continue to cook sauce, stirring frequently, until sauce has thickened slightly.

(Note: Sauce should be tasted frequently, and more wine or butter can be added as necessary.

If sauce does not thicken properly, add a little bit of flour and continue to stir.)

When sauce is ready, add chicken back to the pan and turn to coat.

Remove chicken to a serving platter and top with remaining sauce.

Decorate with parsley sprigs. Submitted by: Lisa M. Rohner

Source: Foodista

12/28/2022

Mouthwatering apple pie and delicately crunchy in every bite! 🍎🍰🥧

Fast Apple Pie

Ingredients
- 1 tsp baking powder
- 2 tsp cinnamon
- 600 gr flour (more or less, depending of the dryness)
- 4 pounds granny smith apples
- 2 cups margarine
- powdered sugar
- a pinch of salt
- 6-8 tbsp sugar to taste
- 2 sachets vanilla sugar
- 1 cup yogurt

Preparation

First prepare the apples.

Wash, peel and grate them.

Place them in a stainless steel saucepan with sugar (I put about 6-8 tablespoons of sugar) and cook until soft.

When they have released most of their juice, put the pan aside and add cinnamon and 1 sachet vanilla sugar.

Dough: Margarine should be at room temperature.

Put it in a bowl and mix it with yogurt.

Gradually add the flour together with baking powder and 1 additional sachet vanilla to the margarine and yogurt and stir well by hand until the dough is not sticky.

Let the dough rest for at least 30 minutes in the fridge.

Take dough out and divide it into two equal parts and stretch it with the rolling pin as long as the tray is (it should be a little bit bigger than the pan, because you will stretch it on the sides of the pan)

Put the parchment paper on the pan, add the dough, and finally add the apple filling.

Place the second layer of dough on top.

Preheat the oven at 375 F and bake it for about 30 minutes or until nicely brown.

When ready, serve with powdered sugar.

Source: Foodista

12/28/2022

Deliciously browned & crispy sprouts, a very tasty dish! 🌱🌭🍯

Brussels Sprout With Mustard And Honey

Ingredients
- 350 grams brussels sprout
- 1 fresh chili, sliced
- 3 tablespoons Dijon mustard
- 2 tablespoons goose fat
- 1 tablespoon honey
- salt and black pepper
- 3 shallot, finely sliced
- 4 tablespoons water

Preparation

Wash the brussels sprouts well. Trim the stem ends and remove any yellowing leaves.

Cut in half from stem to top. Finely sliced the shallot.

Mix the honey, mustard and 3 tablespoons of water in a small bowl. Set aside.

Heat the duck fat in a large skillet over medium heat. Stir in sliced shallots until fragrant.

Add in Brussels sprouts and sprinkle salt, pepper and a tablespoon of water over, stir, cover, and cook for roughly 5 minutes.

Pour in the prepared mustard sauce, stirring to combine. Cook until most of the liquid evaporates and sprouts are tender but still bright green, 3-5 minutes.

Add in sliced chillies and toss all together. Season with salt and pepper.

Source: Foodista

12/27/2022

Cozy comfort food especially during cold days! 🫘🥣🌿🧅

Simply Bean Soup

Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 15.8s oz. cans white beans, rinsed and drained
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 cup white wine
- 3 cups veggie or chicken broth
- 1/4 cup Sherry
- salt and pepper to taste

Preparation

Melt the butter in a pan on medium heat.

Add in the onion and garlic and let it cook up for 2 to 3 minutes.

Add in the beans and the fresh herbs.

Next up, add in the wine and broth.

Allow the mixture a few minutes to heat back up and then turn the heat down a notch to medium low.

Smooth out the soup either with an emulsifier or in batches in your blender.

Stir in the sherry and add salt and pepper to taste.

Source: Foodista

12/27/2022

Extra soft & crusty delicious pastry, perfect pair with coffee or tea! 🥩🍞🥯

Kaiser Rolls

Ingredients
- 3 cups unbleached A/P flour
- teaspoon instant yeast
- teaspoon sugar
- teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter
- cup water

Preparation

In a large bowl, or the bowl of the electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl.

Knead the dough for 5 minutes, then allow it to rest for 10 minutes, which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.

Knead the dough for an additional 5 minutes, or until it's smooth and supple. The dough should be quite stiff, but not at all "gnarly"; adjust its consistency with additional flour or water, as necessary.

Transfer the dough to a lightly greased bowl or dough rising bucket, cover the bowl or bucket, and allow the dough to rise till it's noticeably puffy, about 1 hour.

Source: Foodista

12/27/2022

Wow! What an awesome flavor, yummy twist on tomato salad! 🧄🫘🥬🥗

Fresh Green Bean And Tomato Salad With Creamy Garlic Dressing

Ingredients
- 2 pounds fresh green beans
- 3 cloves garlic, cut into pieces
- 1/2 pint yellow grape tomatoes, washed and cut in half
- 1/8 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons toasted and chopped pecans for garnish (substitute almonds or pine nuts if prefer)
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 shallot
- 1/4 cup spicy brown mustard

Preparation

For the dressing:

Add all the ingredients to a blender and pulse until smooth.

Taste the dressing and season, as needed.

Refrigerate for at least 30 minutes.

For the salad:

Refrigerate the clean tomatoes until ready to assemble the salad.

Blanch the green beans in boiling water for about three minutes.

Drain them and immediately place them in ice water.

Once cold, drain and refrigerate until ready to assemble the salad.

When ready to serve, add the green beans and tomatoes to a large bowl.

Drizzle the chilled dressing over the salad and toss to coat.

Serve on individual plates and garnish with the toasted pecans.

Add more dressing as desired.

Source: Foodista

12/27/2022

Healthy nutritious choice for a side dish! Yum! 🥑🫘🥗😋

Avocado & Black Bean

Ingredients
- 2 mediums avocados, peeled and diced sprinkle w/lemon juice
- 1 can (15 ounce) black beans, drained
- fresh cilantro, rough chopped to taste
- 1/2 tablespoon of garlic salt or to taste
- 3 to 6 dashes of Tabasco sauce
- 2 mediums tomatoes
- tortilla chips
- 1/2 small of a white onion, diced

Preparation

Combine tomatoes, black beans, avocados, cilantro, onion, garlic, salt, and Tabasco.

Blend well.

Cover and refrigerate for 30 minutes to allow flavors to blend.

Eat with tortilla chips or in a burrito.

Source: Foodista

12/25/2022

Soft & chewy biscuits exploding in sweet apple flavor! 🍎🍪🤩

Grand Apple And Cinnamon Biscuits

Ingredients
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/3 cup softened butter
- 3 Tbsp cinnamon sugar (separated into 1 Tbsp/2Tbsp)
- 2 Granny Smith apples (or your favorite type of apple)
- 1 cup milk
- syrup
- 1 tsp salt

Preparation

Preheat your oven to 40.

In a large bowl mix together the flour, milk, baking powder, 1 Tbsp cinnamon sugar, and softened butter.

Mix and stir until dough is formed.

Cover a work surface with flour and knead your dough for one minute.

Roll the dough out and use a circle cookie cutter or drinking glass rim to create your rounded dough biscuits.

Peel the apples and cut them into small bite sized pieces.

Take a piece of the biscuit dough and flatten it out a bit.

Add in some apple pieces, sprinkle a little cinnamon sugar and then place another flattened dough biscuit on top.

Then pinch the sides together.

Sprinkle with a little more cinnamon sugar.

Once all of the grand apple and cinnamon biscuits are made, place into the oven and bake for 13-15 minutes or until lightly brown.

Remove from oven and place onto a cooling rack for a few minutes.

When serving, add a few apples pieces to the top, sprinkle with a little more cinnamon sugar, and then cover with syrup.

Source: Pink When

12/25/2022

Super addictive crispy bite-sized cauliflower wings! 🍞🥦🧆🍿

Crispy Italian Cauliflower Poppers Appetizer

Ingredients
- 14.5 oz. can diced tomatoes
- 1 head of cauliflower, cut into bite-sized pieces (no larger that 1-inch)
- 2 eggs, well beaten
- 1 cup All-purpose flour
- 3-4 T. chopped fresh basil
- 1 teaspoon minced garlic
- 3/4 t. garlic powder
- 1/8 t. fresh ground black pepper
- 2 tablespoons olive oil
- 2 c. panko bread crumbs
- 3/4 c. fresh grated Parmesan cheese
- pinch of crushed red pepper flakes
- salt to taste
- 1 T. water

Preparation

Preheat the oven to 400 degrees Fahrenheit.

Brush a large baking sheet with a tablespoon of the olive oil.

In a large, shallow dish combine the breadcrumbs, Parmesan, garlic powder, salt, pepper and 2 tablespoons of the olive oil.

Toss well with a fork until the oil is completely dispersed into the bread crumbs.

Combine the eggs with 1 tablespoon of water in a medium bowl.

Place the flour in a large resealable bag.

Add half of the cauliflower florets to the bag with the flour, seal and shake to coat well.

Remove the cauliflower to a fine mesh strainer and shake to remove excess flour.

Place the floured cauliflower on a plate.

Repeat with the remaining cauliflower. Working with a few pieces at a time.

Add to the beaten egg.

Using a fork, turn and toss the florets in the egg to completely coat.

Transfer to the breadcrumb mixture and coat, pressing the crumbs into the florets, the help them adhere.

Place on the oiled baking sheet, making sure you leave a little space between each florets so they crisp up really well. Repeat this step with the rest of the cauliflower.

Spray the tops of the breaded florets lightly with cooking spray.

Bake the cauliflower for 20 minutes.

Flip the pieces over and continue baking for about 15 more minutes, until the cauliflower is crunchy on the outside and tender on the inside.

While the cauliflower is baking, prepare the marinara.

Pulse the undrained tomatoes in a food processor a few times until mostly broken down.

Heat 1 tablespoon of the oil with the garlic and pepper flakes in a medium saucepan over medium heat until just sizzling.

Add the tomatoes and simmer for about 10 minutes until the marinara thickens slightly and the flavors develop.

Add 2 tablespoons of the fresh basil, season with salt and pepper if needed.

When the cauliflower is done baking, transfer to a serving dish and sprinkle with the remaining basil.

Serve with the marinara.

Source: Foodista

12/24/2022

Best coleslaw recipe, naturally sweet & healthy! 🥗🧅🍅

No Mayonnaise Cole Slaw

Ingredients
- 3 tablespoons sugar
- 1/4 cup vinegar
- 1 teaspoon salt
- 3 tablespoons oil
- 1 green pepper
- 2 scallions with tops (up to 3)
- 3 cups chopped cabbage

Preparation

Combine 3 tablespoons of sugar, ¼ cup vinegar, 1 teaspoon salt and 3 tablespoons oil, mix and shake well.

Chop the green pepper and also the scallions..

Add all of the above to 3 cups chopped cabbage.

Source: Foodista

12/24/2022

Great delicious dessert for anytime of the day! 🍑🍮😋

Peach Melba Clafoutis

Ingredients
- 3 eggs
- 2/3 cup flour
- 1/2 cup milk
- 2 cups sliced peaches
- 1 1/2 cups raspberries (fresh or frozen and not thawed)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup vanilla sugar (½ cup white sugar and ¼ tsp vanilla)
- 1/2 cup whipping cream (35%)

Preparation

Butter a 9-inch deep-dish pie plate and dust with a tablespoon of sugar.

Preheat the oven to 350F.

Peel and slice the peaches.

Toss with the raspberries.

Set aside.

Blend the sugar, milk, cream, eggs, vanilla, flour and salt in a blender for about a minute or until well blended.

Pour half the custard mixture into the prepared pie plate.

Arrange fruit on top and pour the remaining custard over the fruit.

Bake for 45-55 minutes, until the top is golden brown and puffy.

Do not overcook.

The custard should remain tender.

Serve warm or cold with whipped cream or creme anglaise.

Source: Foodista

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