Each.

Recipe 1: Peach and Burrata Salad

Utensils:

Knife and cutting board
Mixing bowl

Ingredients:

3 ripe peaches, sliced
1 ball of burrata cheese
100g rocket (arugula)
1 tbsp balsamic glaze
Salt and pepper to taste

Instructions:

In a mixing bowl, combine peach slices and rocket.
Tear the burrata into chunks and scatter it over the salad.
Drizzle with balsamic glaze and season with salt and pepper.
Serve immediately.

Recipe 2: Grilled Peaches with Honey and Mascarpone

Utensils:

Grill pan
Spoon

Ingredients:

4 peaches, halved and pitted
2 tbsp honey
150g mascarpone cheese
1 tsp vanilla extract
Fresh mint (optional)

Instructions:

Heat a grill pan over medium heat and grill the peach halves for 3-4 minutes per side until charred.
In a small bowl, mix mascarpone with vanilla extract.
Drizzle the grilled peaches with honey and serve with a dollop of vanilla mascarpone.
Garnish with mint if desired.