Posted on by Myfrenchkitchen

Tomato, parmesan and basil clafoutis

Pretty soon we’ll stop eating tomatoes until next year. Except of course if you were lucky enough to make tomato sauce or dried tomatoes or frozen tomatoes from your potager. I will probably resort to canned tomatoes for my soups and sauces during fall and winter, because fresh tomatoes outside of season taste like nothing. No flavour. So I’ll wait. In the meantime, this tomato clafoutis is worth making, trust me. You need nothing more for lunch or a light dinner than this dish and some crusty bread and a green salad with vinaigrette. Goodbye tomatoes, until next year!

Recipe:

  • 400 g cherry tomatoes
  • Handful of shredded fresh basil
  • 3 eggs
  • 150 g flour
  • 2 TBSP olive oil
  • 200 ml milk
  • 40 g parmesan
  • Salt and pepper
  1. Preheat the oven to 180 degr C.
  2. Wash and dry the tomatoes and add to an oven proof dish.
  3. Shred the basil leaves and add to the tomatoes.
  4. Mix together the eggs, the flour, the olive oil, the milk and the parmesan. Season with salt and pepper.
  5. Pour the egg mixture over the tomatoes.
  6. Bake in the oven for about 20 minutes or until the egg mixture has settled. (I divided the mixture between two dishes and baked for 20 minutes. If you bake in one dish, let it bake for about 30 -40 minutes.)
  7. Remove from the oven and serve warm with crusty bread and green salad.

Serves 4 people.

A mix of cherry tomaotes for a tomato clafoutis.

Posted on by Myfrenchkitchen

Plum crumble

Autumn is almost here with all its varieties of plums. Mirabelles, red yellow and black velvet plums and the quetches are just starting. I decided on a yellow and red plum crumble for a delicious autumnal dessert. The yellow plums are at the end, and since they are my favorite plums, I wanted to mix them in with red plums. Not a single crumb is left when I make this crumble. It is simple an easy, as simple is always the best. But it can be dollied up according to desire. I prefer it simple with the tanginess of the plums adding all that is needed to turn this crumble into an autumn delight.

Recipe

  • 120 ml all purpose flour
  • 100 ml ground almonds
  • 100 ml butter
  • 75 ml brown sugar
  • 25 ml brown sugar
  • 750 g red and yellow plums
  1. Preheat the oven to 180 degr C.
  2. Mix the flour, the brown sugar and 75ml sugar in a bowl.
  3. Add the butter and mix the mixture with your fingers until a crumble.
  4. Cut the plums in thick slices, remove the seeds and add to an oven proof dish.
  5. Sprinkle the 25ml of sugar over the top of the plums.
  6. Sprinkle the cumed butter mixture over the plums.
  7. Bake at 180 degr C for about 25 to 30 minutes until the crumble is slightly browned.
  8. Serve warm with a dollop of créme fraîche.

Serves 6 people

Pinch of salt

  • Use any other seasonal fruit of your choice.
  • Serve in indivudual bowls or one large dish.
  • Serve warm or cold
  • Add spices like nutmeg, or cinnamon, or star aniseed for a wintery touch.
  • Use apricots or peaches in summer with fresh herbs like thyme and rosemary or mint.

A variety of autumnal plums.