It’s always great doing a shoot with people who have a real passion for food (especially healthy food), Yvonne Hird of MAMMA MEALS is one of them!
She shares 2 of her recipe’s with us…..
Perfect to warm you up this fall!
Gluten Free Peach Crumble
▪ 6-10 peaches, whatever will fill you choice pie dish to a small mound
▪ 1 cup gluten free flour
▪ 3/4 cup oats
▪ 1 cup xylitol or sugar replacer
▪ 1 1/3 cup melted butter
▪ dash cinnamon
▪ pinch cloves, nutmeg, ginger
▪ 1 tsp vanilla
▪ 1 lemon zested
- Preheat oven to 350 chop peaches into cubes and fill pie dish so it creates a bulbous gathering of peaches.
- In a large bowl melt butter. Add vanilla and lemon zest and mix thoroughly. Combine all dry ingredients and mix. The mixture should resemble moist bread crumbs. If its too dry add more butter, if too moist add more flour or oats.
- Using handfuls of crumble place carefully onto the tops of the peaches layering evenly on top and sides to thoroughly cover the peaches. Put pie dish in oven for aprox 40 minutes or until the topping is a golden brown. Remove from oven and let it rest for 10 minutes
- Serve warm with fresh vanilla bean ice cream.
Tomato Basil Soup
▪ 6 tablespoons olive oil
▪ 4 large carrots, peeled and diced
▪ 2 large onion, sliced
▪ 10 basil leaves
▪ 2 lb of tomatoes Fresh bright Roma and Vine Ripened
▪ 4 cups chicken broth
▪ 1/2 cup of table cream
▪ Salt and pepper to taste
▪ Goat Cheese for garnish
- Preheat oven to 400 Place chopped onions and carrots in a bowl and cover with olive oil. Sprinkle with fresh ground pepper. Place on a baking sheet and bake until soft and roasted, 30 minutes or so. Put basil in the oven with roasting vegetables for last 10 minutes.
- In a large, heavy saucepan, Add tomatoes, broth and roasted veg. Bring to a boil, then reduce heat and simmer 20-30 minutes, or up to 45 minutes if time permits.
- After allowing soup to cool somewhat, purée in a blender or food processor until smooth, doing so in batches if necessary. Strain the purée before returning to the pot.
4. Stir in cream little by little over over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper, garnish with goat cheese and serve warm.