We were inspired by the refreshing power of fruit and prepared light, cool and creative recipes and presentations.
PEACH PIE RECIPES (6 PERSONS)
Materials: 3 eggs • 1 glass of granulated sugar • 1 coffee cup of olive oil • 1 tea glass of water • 1.5 glasses of flour • 1 packet of baking powder • Zest of 1 lemon • 1 teaspoon of cinnamon • 2 peaches
Manufacturing: Beat eggs and sugar for 5 minutes. Add olive oil and water and beat for another 1 minute. Add the sifted flour, baking powder, grated lemon peel and cinnamon. Mix by skimming from bottom to top with a spatula. Pour the batter into the greased round cake pan. Place the sliced peaches on the cake batter by gently dunking them. Bake in a preheated oven at 180 degrees for 30-35 minutes. Cut into slices and serve. If you wish, you can serve it with grated lemon zest and whipped cream.
Ethnic cake plates, colored handles, Porland. Glass cacti, colored glasses, Paşabahçe.
ICE METAL SOUP RECIPE (SERVES 2)
Materials: 1 small melon (500-600 g) • 2 sprigs of fresh coriander • 1 tablespoon of cream • 1 peach (preferably soft and ripe) • 1 glass of ice cubes
Manufacturing: Halve the melon. With the help of a spoon, take out the inside and clean it as if there were two centimeters left in it. Chill the melons you took out in the freezer for half an hour. Transfer the cooled melon chunks to the food processor. Add the fresh coriander, the chopped peach with the peel in large pieces, the cream and 1 glass of ice. Mix well and fill into the hollowed out melons and serve.
HOMEMADE SORBE RECIPE – ANGELIC Plum Sorbet (Serves 4)
Materials: 1250 g angel plums • 1 tea glass orange juice • 1 tea glass granulated sugar • 1 tea glass water
Manufacturing: After washing and draining the angel plums, remove the pits. Put the plums in large pieces in the pot. Cook on low heat for 25 minutes. Blend the cooked plums and orange juice in a blender. Wait 15 minutes for it to cool. Meanwhile, boil the sugar and water for 10 minutes. Take it off the stove. Slowly add the warm syrup to the room temperature plum jam. Once thoroughly blended, transfer to a large bowl. After keeping it in the freezer for an hour, mix it again with a blender. Repeat twice more and store in the freezer. After another waiting time of at least one hour, your sorbet is ready.
PREPARED ACCORDING TO THE YILMAZ PRINCIPLE
PHOTOS HANDE GÖKSAN
RECIPES PEARL BAK/EAT DRINK SHOOT STUDIO
Pineapple punch recipe (cold drink for 4 people)
Sweet Summer Salad Recipe – Stylish presentation with a plate of watermelon rind