Peach – AMCARMEN'S KITCHEN

Hello Everyone! Last week I received a message from Gourmet Direct PH asking if they could deliver some yoghurt by Binda Valley to me to use in my recipes, to which I said yes to since I also collaborated with them last year when they sent Nuttelex products over to create recipes for the holiday season. I was actually very surprised by their generosity as I did not expect to receive 2 bottles of Probiotic Drinking Yoghurt (1 kg each), 1 tub (1 kg) of Natural Greek Style Yoghurt, and 1 tub (1 kg) of Vanilla Greek Style Yoghurt, all worth P1,560.00 in total. So expect to see some yoghurt-centered recipes over the next few weeks on Amcarmen’s Kitchen.

Tonight, I will be sharing a recipe using the Probiotic Drinking Yoghurt. While you can enjoy it as a drink on its own, you can also use it in your baking, add it to your cereal for breakfast, or in my case, use it as a base for a delicious smoothie! Binda Valley’s Probiotic Yoghurt is made from 100% Australian ingredients – the freshest milk to give it its deliciously rich and creamy texture. In addition, Probiotic Yoghurt also contains a lot of vitamins and minerals to promote a healthy digestive system.

The idea behind the flavour of this smoothie bowl is inspired by Jollibee’s famous Peach Mango Pie. You’ve got the sweet peach and juicy mango blended together with some cinnamon and nutmeg for that pie flavour, and topped with granola for the crusty pie texture to complete it. Unlike a deep fried pie pocket, this smoothie bowl is rich in protein, vitamins, and minerals.

This Peach Mango Pie Probiotic Yoghurt Smoothie Bowl is the perfect weekend breakfast bowl to jumpstart your day in the morning or to cool off with after an afternoon workout. It’s also a healthier option to satisfy your sweet tooth at night. You can get creative with the toppings as well by adding things like assorted fruits, nuts, seeds, and granola to name a few. Since peaches aren’t native to the Philippines, I decided to use canned peaches that I froze in the freezer overnight before making this smoothie bowl. But if you’re living in a country where fresh peaches are available locally and in season, then it’s best to buy them fresh and freeze them yourself. It’s important to use frozen fruit for this smoothie so that you get a nice and thick consistency.

PREP TIME 5 MINS | COOKING TIME — | SERVES 1

INGREDIENTS

1 cup Binda Valley’s Probiotic Drinking Yoghurt
1 cup mango, frozen
1 cup peaches, frozen
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg

For the toppings

Banana slices
Black sesame seeds
Canned peaches, sliced
Desiccated coconut
Fresh mango, cubed
Granola

METHOD

Add all the ingredients for the smoothie into a blender and blend until smooth.
Transfer to a bowl and top with your choice of assorted fruits, nuts, seeds, and granola. Serve immediately and enjoy!

I’m also contributing this recipe to an open collaboration on Instagram (not run by me) called No Flame, No Fire Recipes where we basically have to share recipes that do not require to be cooked. The collaboration started today and runs until Saturday hence why I posted this recipe today, Thursday, instead of my usual Wednesday night schedule.

To get your hands on Binda Valley Fresh Yoghurt and Probiotic Yoghurt Drink or inquiries, you may head to their IG: @gourmetdirectph, FB: Gourmet Direct Philippines, or their website on http://www.gourmetdirect.ph.

@amcarmenskitchen

Peach Mango Pie Probiotic Yoghurt Smoothie Bowl #amcarmenskitchen #healthyfood #bindavalley #tiktokeatsph #foodietokph #foodtiktok #foodtokph

♬ Tea Time – Steve Mushrush & Klaus-Lothar Dietrich & Rolf Kersting

BON APPÉTIT

– Ally xx

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For my 21st Birthday (which was like a year and a half ago), one of my friend’s from church, Tom, got me a set of 4 mini-cocottes with an accompanying cookbook. It was probably one of the best gifts I’ve ever received – a lot of people back then knew that I am a foodie and that I love to cook. The mistake they always make is that they get me food, such as chocolates and even gingerbread cookies (since my birthday was towards the end of the year, they thought they’d give me a birthday and Christmas gift too). I never really liked receiving food as gifts as I always say “I’m just gonna poop it out later anyway”, but cookware or even tableware? Best.

Note, I’m actually not a very big fan of chocolate. Moist, warm, oozy, chocolate cake: Yes. Chocolate bars, candies: No.

From this cookbook, I’ve only actually made two recipes, Shepard’s Pie and of course today’s post, Peach Crumble – which I have made numerous times because I just love it! Even my friends love it! It’s also simple and requires no more than 10 ingredients. I’ve tweaked the recipe a bit in terms of lessening the amount of sugar (I don’t really like my desserts too sweet and sometimes when I see ‘1 cup of sugar’ it scares me a bit). I also used less peaches than what the recipe calls for, and discarded the juice of lemon – in the past I have found the lemon too overpowering, making the dessert very sour. I think the zest adds enough lemony flavour to the crumble.

This is usually a dessert I pull out during the summer as peaches are in season then here in Australia. To my surprise, when I went shopping a few days ago at Coles, I found peaches! At first I was a bit skeptical knowing that they weren’t in season, and then I realised they had been imported from the US. I bought them anyway despite it being a tad bit more expensive than the local peaches during the summertime, because I needed peach crumble in my life right now and I couldn’t sit around and wait for summer to come along. But a warm peach crumble dessert fits perfectly with the cold weather don’t you think?

PREP TIME 15 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

3 large ripe peaches
100g cold unsalted butter, cut into little cubes
1 cup plain flour
2/3 cup caster sugar
1/3 cup crumbed walnuts
1/3 tsp ground cinnamon
Zest of one lemon

METHOD

Preheat oven to 190C. Lightly butter 4 mini-cocottes.
Bring a saucepan on water to a boil and plunge the peaches in one by one for 2 minutes. Remove using a slotted spoon and transfer to a deep dish to cool. Once cool, the skin should easily peel off. Cut into generous chunks or slices and mix with the lemon zest, cinnamon, and half of the sugar. Set aside.
Mix the remaining sugar together with the butter, flour, and walnuts in a bowl. With your fingertips, quickly mix the ingredients together until looks like rough bread crumbs. If your mixture is too warm, put the bowl into the refrigerator for 15 minutes and start again when it has chilled.
Fill each mini-cocottes with the peaches and top with the crumble mixture. Place any remain peach slices on the top.
Place the cocottes on a baking tray lined with aluminium foil. This is to catch any juices that may overflow from the cocottes; saves having to clean the tray later. Place in the oven and bake for 20 minutes, uncovered.
Serve hot out of the oven or at room temperature with vanilla ice cream (optional).

Additionally, you can use any stone fruit besides peaches, such as apricots and plums – anything that is ripe, available locally, and in season. Reserve and leftover crumble by freezing it in a small ziplock bag.

BON APPÉTIT

– Ally xx