I love clafoutis – for breakfast – although I think that the French serve it as dessert, or a snack! Good at any time! You can try other fruits – but cherry is traditional!
- ½ tablespoon unsalted butter (at room temperature) , for greasing
- 1 tablespoon sugar
- 300 g cherries
- icing sugar , for dusting
- 30 g self-raising flour
- 30 g ground almonds
- ½ teaspoon baking powder
- 3 large free-range eggs
- 30 g sugar
- 250 ml milk
- ½ teaspoon vanilla extract
- Preheat the oven to 180ºC.
- Mix all the batter ingredients with a pinch of sea salt until totally smooth, then set aside for 20 to 30 minutes.
- Meanwhile, grease a 25cm round baking dish with the softened butter, then sprinkle over the sugar.
- Dot the cherries (stoned, if you prefer) around the base of the dish, then place in the oven for 5 minutes so the fruit can begin to soften.
- Remove the dish from the oven and pour over the batter until the cherries are just covered. Return to the oven to bake for about 30 to 35 minutes, or until puffy and golden.
- Dust the clafoutis with icing sugar and serve lukewarm.
On Monday we had dinner at the Wild Fig, and Gordon and I refused to share this dessert – we each ordered our own! It was great – minty, crunchy and airy. We promptly tried to replicate it – this is the recipe we adapted.
I can (360g) caramel (Nestle Caramel Treat)
250ml heavy whipping cream (whipped until thick)
Bakers Tennis mint biscuits
2 peppermint crisps (crushed into crumbs)
1) Whip cream until thick
2) Add in caramel and mix until blended
3) Layer into dish or individual serving bowl as follows: tennis biscuits,
caramel & cream mixture
then peppermint crisp crumbs
4) Continue until you have three layers of biscuits and end off with lots of peppermint crisp crumbs on top.
5) Refrigerate (minimum two hours or preferrably overnite)
6) Garnish with fresh mint and enjoy!
A first for us – roast pork loin, with homemade apple sauce. Delicious!
Recipe adapted from Woolworths.
- 60 g dates, dried and finely chopped
- 1.5 kg Pork loin, boned and skin scored
- 2 tsp salt
- 1 Tbsp fresh sage leaves, finely chopped
- 1 garlic clove, finely chopped
- 1 onion, finely chopped
- 250 g button mushrooms
- 20 g butter
- A pinch salt
For the Applesauce
- 2 tsp white sugar
- A pinch cloves
- a pinch ground nutmeg
- 1/4 tsp ground cinnamon
- 2 Tbsp lemon, juiced
- 1 kg Granny smith apples, peeled, cored and sliced
- For the apple sauce, bring the apple slices, lemon juice, spices, white sugar and 1½ cup of water to the boil in a large pot.
- Reduce the heat and simmer for about 20 minutes until the apples are soft and falling apart.
- Mash the apples with a potato masher or pulse in a food processor until almost smooth. Set aside.
- Heat the butter in a pan then add the mushrooms, onion and garlic.
- Cook on a low heat for 10 minutes, then put into a sieve to drain off the excess liquid. Mix with the dates and sage.
- Preheat the oven to 220 °C.
- Lay the pork on a board, skin side down, cut a ‘pocket’ into the loin and fill it with the stuffing.
- Roll the pork up and tie it securely at 3 cm intervals with butcher’s string or use a skewer to close the pocket.
- Place it in a large dish, skin side up.
- Rub salt all over the skin.
- Roast it in the top of the oven for 30 minutes.
- Reduce the oven temperature to 180 °C and cook for an hour.
- Remove the pork from the oven and let it rest for 15 minutes before carving.
- Remove the string and either slice through the crackling or remove the crackling, then slice the pork.
- Serve the pork warm with the baby potatoes, apple sauce, asparagus and fresh or roasted figs.
Over a series of Sundays, we are trying different roasts. This from BBC Food, required an early start due to the cooking time, but there was nothing else to do (besides vegetables and dessert) to produce a tender, juicy dish. We will be using this recipe again!
- 1 onion, cut into 4
- 1 large carrot, cut into 4
- 2 sticks celery, roughly chopped
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1.5kg boneless lamb shoulder
- 2 tbsp olive oil
- 400ml lamb stock
For the mint sauce
- 1 large bunch fresh mint, leaves picked, finely chopped
- 5 tbsp apple cider vinegar
- 25g (2 tbsp) castor sugar
Preheat the oven to 200C/180C Fan.
Place the onion, carrot, celery, garlic, thyme and rosemary in the bottom of a large, deep roasting casserole dish. Put the lamb on top and season with salt and pepper. Drizzle with the olive oil and pour the stock in the bottom.
Roast for 30 minutes uncovered. Then lower the temperature to 160C/140C Fan. Put the lid on the dish and cook for a further 4 hours.
For the mint sauce, put the chopped mint in a small bowl and add the vinegar and sugar and stir until well combined. Set aside until ready to serve.
When the lamb is very tender, remove it from the cooking juices and allow to rest. Keep warm until ready to serve.
To serve, shred the lamb and place on serving plates. Serve with the mint sauce.
60 pitted Black Olives
60 Green Olives
60 mozzarella balls(usually found near the speciality cheeses)
60 slices of Salami, cut in half
60 artichoke or marinated red pepper pieces
60 cherry tomatoes
1 cup Balsamic Vinaigrette Salad Dressing (store bought or homemade)
Place each item onto the skewer using the pointy side.
Can be made a few hours ahead and placed in the refrigerator covered
Mr Wrench used to bring these whenever there was a “bring it and pool it” tea at the church. These were always our favorites. I have tried to recreate the recipe from memory and some internet research.
I know that the key ingredients were chocolate and marie buscuits. Not sure if the original had raisins – may try a batch with raisins.
- 285 grams chocolate chips
- ¼ cup corn syrup
- 1 stick butter (115 grams)
- ¾ marie biscuits (broken into pieces)
- Melt the butter and chocolate chips and corn syrup
- Stir in the biscuit pieces.
- Press into a tray and refigerate until firm.
- Cut into bars or squares to serve
Chocolate Marie Biscuit Bars (yield: ~20 bars)
- 1 stick unsalted butter
- 1 box confectioner’s sugar, or about 3 1/2 cups
- 2 tablespoons cocoa powder
- 1 large egg (I’m thinking you could probably substitute 1/4 cup milk for the egg if you wanted), slightly beaten
- 1 package Marie biscuits (made by Goya, these can be found in the international foods section of your grocery store), roughly crushed
- Melt butter in the microwave or in a saucepan on the stove. While the butter is melting, sift confectioner’s sugar and cocoa powder into a large bowl.
- Pour the melted butter into the sugar/cocoa mixture; stir until fully incorporated.
- Add the beaten egg (or milk) to the butter and sugar. Mix thoroughly. It should be somewhat runny – add milk if necessary to thin it out.
- Stir in the crushed biscuits until all pieces are coated with chocolate.
- Coat a 9×9 inch pan with cooking spray. Press the fudge into the pan and allow to set in the refrigerator for at least an hour, or until firm. Cut into squares and serve. Store in a cold place.
One cup of pecans, walnuts and almonds each
Mix together with 2 tablespoons of maple syrup.
Then add a 1/4 teaspoon of cumin, cayenne pepper and salt and mix well.
Spread the nut mixture on a cookie sheet (or two if necessary) and bake in a 300 degree oven 15 to 20 minutes.
- 5 eggplants (long think ones)
- 2 x goats cheese
- 4 tomatoes – seeded and diced
- 4 tables sppons olive oil
- ¼ cup chopped parsley
- Cut eggplant in half and then into thin slices (trim the skin and discard)
- Brush each side with olive oil
- Grill on both sides (griddle pan or in the oven)
- Allow to cool
- Mix goats cheese, parsley and tomato, salt and pepper
- Spread on eggplant
- Roll up and secure with toothprick
- Refrigerate until ready to serve
- 60 rice paper sheets
- 6 cucumbers
- 6 avos
- 6 large carrots
- 3 pounds smoked salmon
- Dipping sauce
- Julienne the carrots and cucumbers.
- Cut the lettuce into strips
- Cut the avo and salmon into slivers
- Soak the rice paper. Use a glass board (paper sticks to wood)
- Roll up avo, salmon, carrots, cucumber in a roll – Place the ingredients on the bottom half of the rice paper, fold up both sides, fold the bottom part and roll it all the way.
- Store in fridge until ready to serve
- Serve with dipping sauce
Spanish Pork Chops
An old mediterranean favourite used to impress. Easy to prepare in advance for group of friends and let simmer until needed to serve. You will need a large pan/skillet or a deep pot if feeding a large group.
6 lean loin pork chops (I prefer butterfly chops) about 1 inch thick (must be thick)
1/2 cup flour
1/4 cup olive oil
1 cup finely chopped onions
1/2 tsp finely chopped garlic
1 bay leaf
1 can (19 oz) tomatoes
1/2 cup lean smoked ham chopped in small cubes (serrano, prosciuitto or capulanio)
1/2 cup dry white wine
1 cup water
1 hard boiled egg
2 tbsp fine chopped parsley
12 black kalamata olives, pitted
Salt and pepper chops, dip in flour shaking excess flour
Heat oil to high heat until haze begins to form over the pan
Brown chops well but do not burn, then remove from pan and set aside
Add onions, garlic, bay leaf to the fat in the pan
Cook at moderate heat for 5 minutes until onions are soft and transparent (not brown)
Add tomatoes, ham and cook briskly until more liquid evaporates
Stir in wine, water, egg, parsley, olives and boil again
Return chops to pan and baste with the sauce
Simmer for 30 to 40 minutes
Serve on a bed of rice (with a glass of red wine of course)