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

Gremolata

In the previous post I made chimichurri my way, this time it is gremolata, another favorite sauce using fresh herbs and often used in mediteranean cooking. It can be used with either fish or meat and even on a tomato salad, or sandwich with ham or cheese or tomato, pourquoi pas?

Recipe.

  1. A handful of fresh flatleaf parsley
  2. 2 cloves of fresh garlic
  3. lemon
  4. a squirt of lemon juice to your taste
  5. Fleur de sel salt flakes
  6. A little olive oil
  • Chop the parsley finely.
  • Chop the garlic finely, or push through garlic press or grate finely
  • Grate the peel of one large lemon
  • Mix all ingredients together and add a little fleur de sel to taste

A pinch of salt:

  1. Add a little chopped fresh mint leaves to the chopped parsley, not too much, since the main herb is parsley.
  2. The addition of salt flakes brings out the flavour of the garlic.
  3. Cream the chopped garlic with a little fine salt on a wooden board with the flat side of the knife, in which case you don’t add salt flakes later.
  4. Use a microplane to grate the lemon.
  5. Use grated orange peel orange instead of lemon, especially when used with chicken or duck.
  6. Make the gremolata fresh with your meal.