Peach-Rosemary Tart

Original recipe here:
http://www.ah.nl/allerhande/recept/R-R181086/perzik-rozemarijntaart

The recipe linked above is for a fairly small tart (22cm diameter) so I adapted it to fit my larger baking dish. See that recipe for the original measurements in metric.

2 medium cans or 1 large can sliced peaches, drained (save the juice for cocktails or something!)
1 Tablespoon chopped fresh rosemary
1 Tablespoon lemon juice
3 eggs
2 Tablespoons honey (the canned peaches are already sweet so use more honey if using fresh peaches)
75g flour
1½ cups 0% plain Greek yogurt
7 oz freshly squeezed orange juice from your neighbor's tree
1-2 Tablespoons sunflower/canola oil
powdered sugar for serving

Pre-heat oven to 350F.

In a bowl, gently mix the drained peaches with the rosemary and lemon juice.

In another bowl, with an electric mixer, blend eggs and honey until light and frothy. Gradually add flour, yogurt, orange juice, oil and a pinch of salt.

Pour batter into a baking dish or pie tin. Lay peach slices into batter and pour the remaining juices over.

Bake in the middle of the oven for about 45 minutes.

Allow to cool, and sprinkle with powdered sugar right before serving (it will dissolve on the wet parts).  Serve at room temperature or chilled.

Note: Rosemary has a distinct flavor. Fresh thyme can be substituted. Can also be made in individual ramekins, the baking time is 25 mins.

Southern Indian Mixed Vegetables

"Avial", by Anjum Anand
Don't think I've posted this before... it's a really good recipe, not quick but not difficult. All the work is in the prepping of the veg.
"Avial", by Anjum Anand

50g dissicated coconut [I used creamed cc block as I always have it in the house]
2 1/2 tsp vegetable oil
1 tsp cumin seeds
1/2 med onion, peeled and sliced
1-2 green chillies, sliced lengthwise but left whole [I just used sambal oelek]
 1/4 [sure!] tsp tumeric
salt to taste
 2 med potatoes, cut into chunks
2 med carrots, peeled and cut into fat batons
15cm pc cucumber, halved, de-seeded, cut into 1cm pieces
100g green beans [a handful, basically]
50 g shallots, peeled and halved
10g fresh ginger, peeled and roughly chopped [I had run out so used dried which was fine]
2 handfuls frozen peas
12 curry leaves [I just used bay leaves, I think curry leaves are daon salam]
5 level Tbsp plain yoghurt [or whatever!] 
1 Tbsp coconut oil

• In a large non-stick pan, sautée cumin, onion and chillies for about 4-5 mins until onions are soft and colouring. 
• Add turmeric, salt, potatoes and carrots, cook covered for about 14 mins, over a low heat, stirring frequently so it doesn't stick. Sprinkle with water if necessary [shouldn't be!]
• Add cucumber and green beans and continue cooking [abt 6-7 mins] until all vegs are tender
• In the meantime, blend shallots, ginger and coconut along with its soaking water to make a fine paste.
• Add to pan together with the peas and cook, stirring often, for 5 mins. 
• Tear the curry leaves to release their aroma and add to pan. Give it a good stir and add the yoghurt.
• Turn off the heat, mix well and pour over coconut oil, if using.

 Serves 6

Bon Appétit!