Fresh And Quick Sunday Dinners (part 2) - Apple potato mixed with peaches, Summer corn salad

Apple potato mixed with peaches

‘Thin slices of potato, fried mixed with late summer fruits in a simple dessert which is easy to make. It is because I use the mixture of potato and apple as a quick direct resolution, Usually, I can find them in the market near the apple shelves,’ .

Prepare 20 minutes

Bake: 25 minutes

Yield: 4 portions

·         1 packet (9 ounces) of apple-potato mixture

·         6 tablespoons of cold butter, sliced into cubes

·         2 cups of sliced fresh peach

·         2 cups of fresh plum

·         2 teaspoons of corn powder

·         Vanilla cream, optional

Apple potato mixed with peaches

1. Mix the potato mixture into a small bowl; put the butter in until sparkling. Spoon out the mixture into 4 small molds or small cups greased with cooking spray; keep the left mixture to make the topping.
2. In a big bowl, mix the peaches, plums, and corn powder; turn over until absorbed. Spoon out the crumbs. Spread the topping on.
3. Bake at 375 degrees in 25-30 minutes or until sparkling and the topping becomes slightly brown. Serve hot; with ice if you wish.

Summer corn salad

‘We are so lucky when having fresh fruits and vegetables in summer. We are inspired by salad full of corn, tomatoes, cucumbers, with basil and salty cheese,’ .

Total time: 20 minutes + waiting

Yield: 4 portions

·         5 teaspoons of olive oil, divided

·         1 tablespoon of lemonade containing orange leaves

·         ¼ teaspoon of salt

·         1 ½ teaspoons of chili sauce

·         1 ½ cups of fresh corn or cold, unfrozen

·         1 ½ cups of cherry-red tomato, half-divided

·         ½ cup of chopped cucumber

·         ¼ cup of chopped red onion

·         2 tablespoons of fresh basil or 2 teaspoons of dry basil

·         ¼ cup of grated salty cheese

Summer corn salad

1. In a small bowl, mix 4 teaspoons of oil, lemonade, salt and chili sauce; put aside.
2. In a big pan, cook and stir in the left oil at average temperature – high until soft. Move to a bowl; let it cool for a while. Add tomato, cucumber, onion and basil. Spread the sauce and shake well until absorbed.
3. Leave them alone for 10 minutes before use or put into a fridge until cold. Spread the cheese on before using.