Grilled peaches with rosemary and brandy

The title says it all. It is summer and I've disappeared in Italy with my family and ... no ayi! Even one kid can be overwhelming if no ayi is around and you would like to do something just for you. No time! So I've missed this blog and would like to post something simple you can enjoy in summer if you are back home or in Shanghai.

A simple, quick and luxury dessert.

Serving 4:

3-4 peaches not too mature

2 rosemary sprigs

1/2 glass of brandy

1 spoon of golden sugar or honey

Wash the peaches and cut into slices. Mix in a bowl the sugar with the brandy and the rosmary.

Let the peaches rest with the brandy and the rosmary sprigs for half an hour.

Warm up the grill first till hot and then grill the peaches on both side for 2-3 minutes.

Let them cool down a little and serve with vanilla icecream.

Roasted Potatoes and Asparagus with Rosemary

My husband lived in jolly Old England for two years and one of the things he came back loving was roasted potatoes. Roasties, he fondly calls them.  This is my dressed up version- love garlic, rosemary and asparugus with roasted potatoes. It makes a lovely, colorful side dish for any meal.

Ingredients:
4-5 yukon gold potatoes
1 bunch asparagus(optional)
1 red onion
3-4 cloves of garlic
1 1/2 tsp salt
2 tsp dried rosemary
3-4 tbsp olive oil

Directions:

Cut potatoes, onion (and if using, asparagus)into 1 inch pieces and toss together.

Add, minced garlic, salt and rosemary.

Toss together with oil.

Transfer to baking dish.

Roast in the oven at 375 F or 180 C for 30 minutes. Transfer to the highest rack. Turn the oven setting to Broil and turn the temperature up to as high as it will go. Roast for 10-15 minutes more, stirring every 4-5 minutes.