Peach Jello

Very fresh, simple and easy way to feed peaches to your kids in the summer.

Ingredients:
2 bags of peach flavored jello
1 can of peaches

As instructed by the jelly manufacturer dissolve the 2 bags of jello in the right amount of boiling water. Then add the juice of the canned peaches instead (in the same measure) of the cool water. Cut the peaches in slices and add them to the mix when it reaches room temperature. Put it on the cooler and you have yourself a very peachy jello.

strawberry crepes

My son was watching Pepa the pig. They were eating strawberry pancakes, with small strawberry pieces in it. He was so hungry with the thought of it he asked me out loud from the sofa to get him some. Background story: it is 06/2020, covid pandemic rendered us working from home with the kids confined to the tv watching system, it was almost lunch time and I was getting hungry for pancakes too. - "Are you crazy? I am working, where am I gonna find strawberry pancakes? They don't just grow on trees" - "Oh, ok." -was his disappointed answer but no fuss, no screams and not another word about it.
So latter before dinner as I was watching the fridge striving for an inspiration, tired of making rice, and pasta and potatoes and so on... I decided maybe I could actually make it an omelet... with flour... and milk... all very healthy options and then again that is called a crepe.
So we ended up having strawberry crepes for dinner and he was so happy I made them because he asked for them I made a precedent I am still paying for. Four days in a row he has been making requests and getting disappointed they aren't served as in a restaurant.
Anyhoo...
The crepes were delightful and I realized they worked much better that the original recipe if you don't want to lose time filling them with jam, in between frying them for a rotation of four hungry mouths, because they are wonderful on their very own.

Ingredients:

- 250gr flour

- 650 ml milk

- 6 eggs

- 8 tb. sp. sugar 

- butter to fry
- 150gr fresh or frozen strawberries or blue berries or wild berries mix

First you want to boil the berries with 2 of the table spoons of sugar in low heat. Once you can get 100ml of juice out of it you can let it cool.
You can add as much juice as you remove of milk, in a 750ml 0 sum game, but I used about 100ml of the berries sauce and the rest I reserved as a topping for after frying the crepes.
Using a food processor mix all the remaining ingredients and you will have a pink or slightly purple soup (depending on the fruits you chose). Don't include the pieces of fruit or they will stick to the pan and burn.
Fry the crepes as thin layers of dough spread on the hot frying pan and then have fun:
 as they are;
 delight yourself with the remaining berries over the top;
 or, the most decadent version of all, melt a few squares of dark chocolate bury the berries on the middle of the crepe and let the velvety brown liquid drool over the top of a twice folded crepe.
I can tell you my two-year-old seemed like a vampire gorging on the tips of her fingers turned red from all the sauce.

yogurt cake drowned in orange

My father in law keeps surprising me with the best recipes he finds online and then changes to taste. This time it was an orange yogurt cake. The best thing about yogurt cakes are usually the fact that you don't use butter as fat and they are easy to make. This one was so fluffy and flavored you couldn't tell it was an yogurt cake, probably because it is actually an omelet (takes a lot of eggs). I still want to try lowering the sugar level, but am afraid it doesn't taste overly sweet and would lose a lot from it.

Ingredients:
 - 5-6 eggs
 - 300gr white cast sugar
 - two oranges (juice and jest)
 - 2 yogurts
 - 350gr all purpose flour
 - tea spoon of east

Variations:
 - can of pineapple instead of the orange
 - 80gr of sugar extra

Beat the eggs with the sugar until they are smooth, filled with air and no sugar can be detected. Add the yogurt, the jest and the juice of ONE orange. Mix it and add the flour and the east. Once it is all incorporated without beating it too much stop, so it doesn't loose most air.
Cook it in a large thin form at 180C for 40min.
You get a very spongy, fluffy cake that you will control your curiosity and hunger for until it lowers its temperature to room temperature. Drown it in the second orange juice and you will have a fabulously wonderful delight with lots of sugar but not much else of harm. ;-)

As a variation I tried using canned pineapple. Instead of the juice and jest of an orange I used half a cup of the canned pineapple juice, reserving the rest for a topping.
Once the cake was done I heated up the extra sugar with the remaining pineapple juice and stir under medium heat until darken. I then removed it from the heat, added the pineapple cut in pieces and stirred a little longer.

The result was then poured over the cake that had been seating to cool and I can say it is a great alternative to the tart tartin. Try it, enjoy and let me know so I can pass the sentiment to my father in law.

New alternative, just use the pineapple juice instead of the orange and decorate on the form: