clafoutis

Periodic Pudding Number 5 – Clafoutis

So my interest was peaked.  I had a bash at a savoury clafoutis the other week and my lover wasn’t impressed, it left me wondering whether a sweet one would pass muster.  I didn’t have to wait too long – a walk down Chiswick High Road revealed it to be cherry season! They might have been Iranian Cherries, but they were fresh and red and juicy, and £2.50 for a pound.  Bonus.

After pigging a pound of them I waddled over to the cookery book shelf and pulled out Rachel Khoo’s Little Paris Kitchen book to try the sweet version of Week 33s extravaganza ( https://newrecipenight.wordpress.com/2014/05/23/week-33-savoury-clafoutis/ )

To make a clafoutis to serve 6 you will need: 4 eggs, 150g sugar, 50g ground almonds, 2 tbs plain flour, 100g creme fresh, 100ml milk, 350g pitted cherries (you can use any soft fruit)

Basically you make it exactly the same way as the savoury clafoutis, but with added sugar:

Whisk the eggs with the sugar and a pinch of salt until pale and thick, sift in the almonds and flour and then stir it all together with the creme fresh and milk.  Spread the cherries out in your buttered & floured clafoutis tin and pour the batter over them.  Bake for 30-40 minutes at 180c (160 fan) until golden brown and set.

clafoutis2

Easy as pie.  It was delicious.  I served it with a dollop of left over creme fresh and it was delicious.  Far nicer than the savoury version, and the cherries floated around the mixture rather than staying on the bottom.

clafoutis3

I’m glad I only made it for the two of us – it lasted three days.  I shall try everything else in a clafoutis this summer.  Yum!

 

The Little Paris Kitchen by Rachel Khoo (Penguin Books 2012 ISBN: 978-0-718-15811-8)

Little Paris Kitchen

Advertisements

Week 33: Savoury Clafoutis

I always said that if you hung on in there, I’d show you my Clafoutis.

Actually, it’s not mine, it’s Rachel Khoo’s from her Little Paris Kitchen book.  A Clafoutis is traditionally a French Dessert, but recent the French have started to cut out the sugar and swap the fruit for savoury treats like cheese.

And that’s just what I’ve done (like the recipe told me to)  To make a 2 man Clafoutis you will need: 2 eggs, salt, 25g ground almonds, 1 tbs plain flour, 50g creme fraiche, 50ml milk, 50h mature cheese (I used Comte, but you can use Gruyere, Cheddar or Goat’s Cheese), 50g cherry tomatoes and 25g of black olives.

To start, butter and flour your Clafoutis-ing tin, and turn the oven up to 180c.  Whisk the eggs with a pinch of salt until they are pale and thick.  Sift in the flour and almonds and then fold them in with the creme fraiche and the milk.

Scatter the cheese, tomatoes and olives in the prepared Clafoutis-ing tin and pour the batter over it and sling it in the oven for 30-40 minutes.

Now here’s where I got slightly confused, I genuinely thought that a Clafoutis would be more like a toad-in-the-hole than a fritatta… and it wasn’t even that much like a fritatta:

Behold!  My Clafoutis! (As the actress said to the bishop) it was kinda like an omlette-y foccacia.  My lover told me that it was pretty bland and I shouldn’t make it again, but I liked it.  Clafoutis for one I think!

The Clafoutis recipe is in the summer picnics section of the book, and it can be eaten hot or cold.  I was tempted to go and eat it on the front step for the Lazy London Picnic experience but chose plates around the coffee table instead.  Unlike the quiche I didn’t get to try it cold.

I’ve got the recipe for a sweet version, so I might inflict that on him over the summer.  As punishment.

 

The Little Paris Kitchen by Rachel Khoo (Penguin Books 2012 ISBN: 978-0-718-15811-8)

Little Paris Kitchen