Happy July 4th fellow foodies! I wanted to share this beautiful, rustic galette recipe for the holiday weekend. It’s not an Asian dessert but it’s beyond simple and so tasty! I was inspired by the gorgeous fresh berries and fruit at my local market. You can use ready-made pie crust like I did, or make yours from scratch! I’m not a big dessert maker or a baker, but this really was a cinch to make. Top it off with a scoop of vanilla ice cream and you’ll start seeing early fireworks when you take a bite! Thanks to gimmesomeoven.com for sharing your terrific version of this recipe!
- 1 refrigerated pie crust (9-inch)
- 3 fresh peaches, pitted and sliced
- ¼ cup fresh blueberries
- ¼ cup fresh blackberries
- 1 tablespoon cornstarch
- 2 tablespoons sugar, divided
- 1 teaspoon cinnamon
- 1 egg, beaten
- Fresh mint for garnish
- Preheat oven to 425 degrees. Unfold pie crust on a baking sheet or baking stone. Slightly roll out edges.
- In a large mixing bowl, blend the fruit with cornstarch, 1 tablespoon sugar, and cinnamon. Pour mixture into the middle of the pie crust, leaving a 2-inch border. Fold up the border over the edge of the fruit and pinch the pleats. Brush the egg wash onto the pie crust and sprinkle remaining sugar on top of crust and fruit.
- Bake for 15-20 minutes, until crust is lightly brown and fruit is bubbling. Cover edges of crust with aluminum foil if to brown while allowing fruit to cook thoroughly. Serve warm topped with vanilla ice cream.
Adapted from: www.gimmesomeoven.com
This traditional, often colorful Asian dessert soup, called “Bo Bo Cha Cha,” is a popular street food in Singapore and Malaysia. The base is coconut milk and features a variety of colorful sweet potatoes and yams. Purple sweet potatoes would be a great addition to this soup. It’s super easy to prepare, and can be served as a chilled soup starter or as a dessert. You may even get up and dance the Cha Cha after eating this soup!
- 4 small sweet potatoes, peeled and cubed
- 3 small yams, peeled and cubed
- 1 can coconut milk (14.5 ounces)
- 1 cup water
- Steam the sweet potatoes and yams in a steamer until they are soft, but not mushy (about 10 minutes). Bring the coconut milk mixed with the water to a boil. Add in sweet potatoes and yam and boil another 5 minutes. Do not over-boil. Serve chilled.
For all of you Nutella-lovers, this recipe is a keeper! It’s so incredibly simple and quick you could whip this up for breakfast or as an after-dinner treat! So, instead of shoveling spoonfuls of this popular hazelnut spread into your mouth right out of the jar (yep, we all have our weaknesses), try this alternative that will satisfy even more. Your tummy will thank you!
- 4 frozen crepes, defrosted
- ¼ cup Nutella spread
- 1 cup sweetened coconut flakes
- ½ cup finely chopped peanuts
- Fold each pancake (crepe) in half, spread 1 generous tablespoon of Nutella on each pancake and fold over into quarters. Warm a non-stick skillet sprayed with cooking spray and lightly toast each pancake until warm, about 2 minutes on each side. Remove pancakes from skillet and place on a serving dish. Sprinkle each pancake with coconut flakes and peanuts. Serve while warm.