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Apricot Smoothie

August 23, 2010 by Zizi

We’ve been on a road trip holiday through Slovenia, Italy and Austria since a couple of days but it feels like we’ve been away since 10 days. We have so many things to see and do and especially to enjoy the trip.  I prepared an easy summer smoothie or juice recipe for you.

I love summer fruits so much! The only problem is that every summer is so fleet. One day I wake up and I realize that I only ate cherries 3 times this summer or red currants just only 2 times… and the season is over. You have to use every opportunity to eat as much seasonal fruit as you can!

Apricot Smoothie

Ingredients (serves 2)
– 10 ripe apricots, pitted
– 1 small lemon’s juice
– 200-300 ml water

Method

Place all ingredients in the blender and process for 5 minutes, until smooth. If you find it too thick, add a bit more water. Serve immediately.

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Filed Under: apricot, juice, smoothie, vegan

Apricot Galette

July 22, 2010 by Zizi

Galette is a general term used in the French cuisine to designate various types of flat, round or freeform crusty cakes. Galette is also a type of thin large pancake mostly associated with the regions of Normandy and Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. The filling can be savory or sweet, you can add any kind of herbs and spices.

This apricot galette is very easy to make and the best way to eat it: add one or two scoops of vanilla ice cream to each slices. Enjoy!

Apricot Galette
Ingredients (serves 2-3)

– 150 g white spelt flour
– 100 g whole spelt flour
– 120 g cold butter
– 2 tablespoon cane powder sugar
– 1/4 teaspoon salt
– 3 tablespoons cold water
– grated zest of 1/2 lemon
– 15 pieces of apricot, cut in half and pitted
– 1 tablespoon canesugar
– 3 tablespoons almond, chopped

Method

In a bowl mix together flours, powder sugar, salt and lemon zest. Cut butter into small chunks and add to the flour mixture. I always use my hands for this: with your fingers rub the butter into the flour until you get a crumbly mixture (pea size pieces). Mix in the cold water until the pastry comes together into a smooth, elastic ball. Wrap in plastic and place in refrigerator for at least an hour.

Preheat the oven to 180C (350F).

On a lightly floured surface, roll the pie dough out to a 25 cm (about 10 inch) circle and transfer to a baking sheet covered in parchment paper. Place the apricot halves, face down, over the pie crust, leaving about 5 cm (about 1-2 inches) boarder. Sprinkle with cane sugar and chopped almonds and fold over the edges of the crust, pleating as needed to make an even circle. Bake galette at 170-180C (350F) for about 30-40 minutes until crust is golden brown.

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Filed Under: apricot, baking, galette, sweet

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