PEACH FROZEN YOGHURT.

Last week when I shared this recipe for sweet and simple peach lemonade, I said the other thing I wanted to try to make was cheats frozen peach ice cream. It's a similar idea to the magic one ingredient frozen banana ice cream. You take your frozen fruit and blitz it up in a blender for an instant cheats ice cream. No ice cream maker needed.

I already had most of the ingredients from making the peach lemonade so I decided to give it a try. It didn't go exactly to plan. I didn't end up with an instant ice cream but what I did end up with was still delicious so I wanted to share it.

Instead of an instant soft serve ice cream my mixture looked more like a thick milkshake. The original recipe said to use 4 cups of fresh chopped peaches. I only had 5 peaches so I made do with what I had. I think that's probably where I went wrong. I poured my blended peach mixture into a tin and popped it in the freezer. A couple of hours later and I had this pretty amazing peach frozen yoghurt so I can't complain. If you're looking for a light and refreshing summer dessert I can recommend it.

Ingredients: (makes 6 scoops/2 servings)

5 peaches chopped, pitted and frozen (I left the skins on mine but you could remove them if you want),

3 tablespoons agave syrup,

120 ml plain yoghurt,

1 tablespoon fresh lemon.

recipe adapted from here.

1. Add the frozen peaches to your blender and blend.

I used the ice setting on my blender and followed the instructions adding a 100g of peaches at a time and it seemed to work fine.

2. Add the syrup, yoghurt and lemon juice to your blitzed peaches and blend. You can adjust these to taste.

3. Pour the peach mixture into a tin and freeze.

Your frozen peach yoghurt can be stored in the freezer for up to a month.

P.S. You can find more of my sweet and savoury treats here.

SWEET AND SIMPLE PEACH LEMONADE.

Peaches are in season in the UK at the moment so they're everywhere. I picked up a load of these delicious looking saturn peaches on the weekend and wanted to use them to make two things, a sweet peach lemonade and a quick cheats version of peach ice cream.

Today I'm sharing the sweet and simple peach lemonade. It's light and refreshing with just the right amount of tang. Perfect for cooling down on a hot Summer's day. Not only is it delicious but it also has the added bonus of being really easy to make, all you need is 4 ingredients and a blender.

Ingredients needed to make this fresh Peach Lemonade: (makes around 1 litre)

4 peaches,

The juice of 2 lemons,

400 ml water (still),

1-2 tablespoons of agave syrup according to taste.

recipe adapted from here.

1. Cut up the peaches and remove the pit. I left the skin on mine but you could remove it if you want. Pop the peaches in a blender and blend until smooth.

I set my blender to the smoothie setting and let it do it's thing. It didn't have any problems dealing with the peach and the skins but if you're worried about any left over fruit pulp pass your mixture through a fine sieve before adding your water and lemon juice.

The blended peaches were a dark orange/brown colour (see below) but changed to a light golden peach as soon as the other ingredients were added so don't worry if this happens to you.

2. Add the lemon juice and water and blitz together. Your peach lemonade should go light and frothy.

3. Sweeten your lemonade to taste with some agave syrup and stir well.

4. Serve over ice and drink.

I didn't have any ice but what I did have was a punnet of raspberries in the freezer so I popped a couple of the frozen raspberries into each glass instead. They worked really well. Store any leftover peach lemonade in the fridge in a pitcher with a lid for a couple of days. Don't forget to give it a good stir before you serve.

Enjoy.

Want more sweet and savoury treats? Pop on over here.

CRISPY SWEET POTATO FRIES.

Ok, so, I pinned this recipe for the 'perfect' sweet potato fry a couple of weeks ago. I love sweet potatoes and I really love sweet potato fries, there's something about that sweet, salty combo I just can't get enough of but every time I make them something always seems to go wrong and I'm left with a soggy, mushy or burnt mess. Not this time. Not with this recipe anyway.

Apparently the key to the perfect sweet potato fry is to soak them in water first and then coat them in cornflour. I'd never tried this method before and I'm really pleased with how they turned out. I'll be making them like this again.

Ingredients.

2 medium sweet potatoes,

2 teaspoons cornflour,

2 tablespoons olive oil,

2 tablespoons breadcrumbs,

2 tablespoons brown sugar,

Vegetable oil (to coat the baking tray),

Coarse sea salt.

(recipe adapted from Camille Styles)

(for the dipping sauce)

Sour cream or plain yoghurt,

Sweet chilli sauce.

1. Peel and chop the sweet potatoes into 1/2 inch thick pieces.

2. Soak the fries in cold water for at least an hour. Drain the water away and rinse the fries in cold water. Pat dry with a towel.

3. Preheat the oven to 230 c / gas mark 8.

4. Add 2 tsp of cornflour to a zip lock bag, add the sweet potato and shake until the potato is evenly coated in the cornflour.

5. Pour the fries into a bowl, add 2 tbsp olive oil and sprinkle over the 2 tbsp of breadcrumbs and the brown sugar. Mix together.

6. Line a baking sheet with foil and coat in a thin layer of vegetable oil.

The original recipe said to use a non-stick cooking spray. I didn't have one so I used some greaseproof paper to evenly spread a couple of tablespoons of vegetable oil onto the foil instead.

7. Place the fries in a single layer on the baking tray. Try not to let any of the fries touch. Place the fries in the oven for 15 minutes. Remove the fries and turn them over before putting them back in for a further 15 minutes.

In the original recipe it says to place the baking tray in the bottom of the oven. I only have a middle and a top in my oven so I placed mine in the middle. Some of my fries did catch and burn a little on the edge of the tray. I probably could've done with taking them out a few minutes earlier.

6. Turn off the oven, leave the door open partially and let the fries rest for 5-10 minutes. They should get nice and crispy.

7. Remove from the oven, sprinkle with sea salt and eat.

There's a few ways I love to eat sweet potato fries, dipped in smoky barbecue sauce, sprinkled with chilli flakes and crumbled feta or in this case dipped in sour cream (plain yoghurt would work just as well) with some sweet chilli sauce swirled through it.

These sweet potato fries were crunchy and crispy and not soggy at all. They're a bit more time consuming than the ones I usually make but they turned out great so I'm not complaining. Definitely worth go if you've had the same problems and you're looking for an alternative to the soggy fry.

Has anyone tried this method of soaking them before? I'd love to know what you thought.

P.S. You can find more sweet and savoury treats here.