1 frozen banana
Break the banana up into three pieces and cut the peach into fourths. Blend them together until creamy. Pour the bananacream into a bowl and place in the freezer for about ten minutes. Enjoy!
The one above came from the restaurant, and the one below was my recreation. Do they look similar? I tried my best to imitate it, but the taste was not exact since I subbed Laughing Cow cheese for the Roquefort. We did not have any of the strong blue cheese on hand, and I am not a big fan of eating moldy looking food.
Spinach and Cheese Breton Galettesserves 6-8
1 1/3 cup milk
1 tbsp oil
¼ cup flour
½ cup buckwheat flour
6 cups frozen chopped spinach
6 triangles of Laughing Cow Swiss cheese
1/4 tsp salt
Blend together the salt, flours, milk, oil, and eggs. Store it in the refrigerator overnight and then allow it to come to room temperature for 30 minutes, or let it sit out for an hour. To make the filling, microwave the spinach for 1-2 minutes, or until it is completely thawed. Drain off the excess water and stir in the cheese. Preheat a large pan to medium high heat. Lightly oil the bottom of the pan and then pour in enough batter to cover the bottom in a thin layer. Cook for a couple of minutes until the bottom is lightly browned and comes up easily. Very carefully flip it over and cook the other side for about a minute. Remove the galette from the pan, stuff with about 6 tbsp of the filling, and fold up the sides. Repeat the process with the remaining batter.