Tag Archives: clafoutis

Cherry clafoutis with chestnut flour

clafoutis

Summer has arrived, and I had leftover cherries after making spicy cherry jam for cheese. Clearly time for clafoutis again! I also had some chestnut flour, and thought it might work well with the cherries. There was a gorgeous cherry clafoutis with chestnut flour on Chocolate & Zucchini, but I confess, I could not be bothered to whip eggwhites…. And I had no yoghurt in the fridge…. So I pulled out my Apricot clafoutis recipe from last year, and chanced it.

cherries and chestnut flour

Cherry clafoutis with chestnut flour

300-400 grammes cherries, washed and pitted
40g sugar
2 eggs
50g of chestnut flour (or just use plain flour)
1/2 tsp baking powder
150ml of milk
a splash of Amaretto, optional
25g of melted butter (5-10g for dish, 15 for batter)

cherriesAre those cherries not gorgeous? Preheat the oven to 180C and butter your dish. Layer the apricots in with the cut side up, and pour over a splash of Amaretto, if you like that. Just enough for a little on each apricot half. Whisk together all the other ingredients to a smooth batter, and pour it over the apricots. Bake until the clafoutis is golden and puffed up. Sprinkle with icing sugar, and eat warm or cold.

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Notes: I used less sugar than last time with apricots, and a little more butter. It was still sweet from the cherries and very rich, that must be the chestnut flour. It is quite low fat as a flour, but does not taste that way. I might mix a little plain flour in next time, or whisk the eggwhites for more air. There was just enough for a little leftovers the next day, good flavour. Fun to try different flours!

And for my ongoing French exam preparations…… “Clafoutis est un plat régional de France, une dessert populaire du Limousin. Sans les cerises, on ne peut pas dire “clafoutis”  mais “flognarde” , comme avec des pommes ou des pruneaux.” 

 

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A quick clafoutis with peaches, cardamom and Campari (a flognarde)

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Since the bell peppers at the fruttivendolo looked great, we’d made pasties for dinner: a half portion of Dan Lepard’s pepper, tomato and poppy seed pasties (absolutely delicious!). Of course, it was really hot in the kitchen by the time the potatoes were cooked and cubed, the bell peppers were roasted and peeled, and everything was assembled. That is when you doubt the sanity of actually cooking at all before cooler weather or late September, ehatever comes first, as you mop sweat from your forehead with a stray tea towel and struggle to fit the Sriricha sauce back in the fridge, while stray paper bags of grapes and cucumbers tumble out onto the floor.

Fortunately, as I’m incredibly lucky to have a husband who also likes to cook, there were two of us assembling the pasties. That means the pasties were popped in the oven, we could close the kitchen door and escape to the marginally cooler living room while the pasties baked. And after ten minutes under the fan with iced tea, I felt revived enough to contemplate a little dessert.

New French word of the week: flaugnarde, or flognarde. Apparently, when other kinds of fruit are used in a clafoutis instead of cherries, the dish is properly called a flognarde.
Always something new to learn. Lots of possible combinations, so here’s another one to try.

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Clafoutis with peaches, cardamom and Campari (a flognarde)
2 peaches, stoned and chopped
A splash of Campari, optional
3 eggs
50g sugar
1/2 teaspoon of cardamom, optional
75g of plain flour
200ml of milk
A little butter to butter the dish

Preheat the oven to 200C and butter your dish. Chop the peaches and pour over a splash of Campari, if you like that. About half a capsule is nice. Whisk together all the other ingredients to a smooth batter, and pour it over the batter. Bake until the flognarde is golden and puffed up, about 35 minutes or so. Sprinkle with icing sugar, and eat warm or cold.

Notes: I forgot to butter the dish, so that is still soaking in the sink….This was a little heavier than the apricot clafoutis (sorry, flognarde) I made last month, with no butter and less sugar in the batter. Lovely flavour and sweetness from the peaches, though.

Peach clafoutis, or flognarde

Celebrating summer with a golden clafoutis with apricots

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I had made a tasty but rather homely cherry clafoutis. For the detailed recipe, see The Observer, Sunday 26 June 2011: Nigel Slater’s classic cherry clafoutis. I thought the last clafoutis was a little flat, but that might may well been the 00 flour. So I this time I added a bit of baking powder, and a bit less sugar, and it was gorgeous.

A golden clafoutis with apricots

8-10 apricots, stoned and halved (about 350-400 grammes)
50g sugar
2 eggs
50g of plain flour
1/2 tsp baking powder
150ml of milk
a splash of Amaretto, optional
20g of melted butter

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Preheat the oven to 180C and butter your dish. Layer the apricots in with the cut side up, and pour over a splash of Amaretto, if you like that. Just enough for a little on each apricot half. Whisk together all the other ingredients to a smooth batter, and pour it over the apricots. Bake until the clafoutis is golden and puffed up. Sprinkle with icing sugar, and eat warm or cold.

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