Happy Independence Day!

OK, so it's the Fourth of July weekend which means great eats besides celebrating a free country. I was busy cooking the past couple of days, Friday saw me with a super menu of chicken cordon bleu, baked red potatoes with dill, and a spinach saute  will share the recipe with here:

Spinach Saute:

1 lb fresh leaf spinach, stemmed:

1 thinly sliced onion:

1 can chick peas/garbanzo beans

splash of lemon juice

clove of garlic

fresh ground pepper

1/4 C chopped fresh dill

Heat olive oil in saute pan, saute onions, add beans and toss well, add juice, garlic, pepper. Add spinach last and toss long enough to wilt---then serve. It's really good!

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So then  I needed dessert. Fresh peaches are in season so I made a peach torte. The pic is on the top there. It got Mike's seal of approval he tore right into it! You could use apples/pears or similar fruit. But peaches are yummy! I just garnished with fresh blueberries and raspberries.

Crust:

1 1/4 cp sifted flour

1/4 tsp salt

1/2 cp butter

2 tsp sour cream



filling:

4 cp fruit (peeled and sliced) (Around 8 peaches)

3 egg yolks

1/3 cp sour cream

1 cp sugar

1/4 tsp salt

1/4 cp flour

       Mix all the crust ingredients with a pastry blender until a crumb type mixture is formed, turn into a greased 9x9x2 inch pan. Press crumbs firmly into the bottom and sides. Bake at 375 for 20 minutes until golden.
       Arrange the fruit slices in rows over the crust. Beat the egg yolks, add the sour cream, sugar, salt and flour. Blend well. Pour over the fruit slices. Bake at 375 for 35 to 40 minutes.