Peaches — perfect for anything, anytime

I’m a lucky mom because I’ve never had trouble feeding vegetables and fruits—neither in baby food purées nor now. Especially when the vegetables are crisp and served with spiced butter, and the fruit is fresh, juicy, and washed (if I cut it into fun shapes, it’s an absolute hit (;). It’s hard to pick a single favorite, but when I think of peaches, I can’t imagine any form of them that we wouldn’t happily eat. Although I swear by raw fruit, whether for breakfast, as a dessert at lunch, or to jazz up dinner, with a little creativity the sky’s the limit in fruit gastronomy!

We’re not aiming for a Michelin star, but I’m a firm believer that if I’m going to cook, I should do it with care and joy! I’ve noticed that when I cook and shop with happiness, the food tastes better—and since I live for sports, what I put into my body definitely matters. The photo above shows our peach cream soup, served cold with whipped cream. We absolutely loved it.

Peach Pie

This recipe isn’t exactly the most workout-friendly, but for a four-year-old and a mom who loves to eat, it’s pure heaven! (:

Ingredients:

30 dkg (about 300 g) flour
5 dkg (50 g) sugar
15 dkg (150 g) margarine
1 egg
1/2 packet baking powder
1/2 packet vanilla sugar
1 dl (100 ml) yogurt
A pinch of baking soda

Extras: honey, vanilla ice cream

Mix the dry ingredients, crumble in the margarine, then add the wet ingredients. Let it rest in the fridge for half an hour while you prepare the fruit (for some toppings, like apple, this step is necessary). Spread the dough evenly in a buttered heatproof dish, roughly chop the fruit, and pile it on top. Before baking, I drizzle honey over it for an amazing aroma! Bake at 180°C (350°F) for about 40 minutes. Serve hot with vanilla ice cream.