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 · 1 Comment

Baked mushrooms stuffed with herbs, feta and parmesan

It’s the season of mushrooms. the markets are full of wild mushrooms, and risottos and omelets are at the order of the day. But this recipe simply calls for “champignon de Paris”, the classic brown or white mushroom available all year long. A good stuffing with garlic and herbs and you have a flavourful little appetizer or starter, and even a side dish if you use the bigger portobello mushroom. these baked mushrooms will definitey hold its own amongst the more sought after wild mushrooms. Next time we’ll have a risotto with forest mushrooms.

Recipe:

  • About 20 medium mushrooms.
  • 2 cloves of garlic, peeled and cushed
  • Fresh herbs of your choice, I used chives, marjoram and thyme.
  • 80g butter at room temperature
  • 100g dried bread crumbs
  • 100g grated parmesan cheese
  • 50 g feta
  • Olive oil
  • Salt and pepper
  1. Preheat the oven to 220 degrees C.
  2. Clean the mushrooms with kitchen towel(don’t wash) and remove the stems.
  3. Place round side down in an oven pan.
  4. Chop the herbs.
  5. Add the crushed garlic, the soft butter, the breadcrumbs, grated parmesan and a little olive oil (20ml) to the herbs and mix to a paste.
  6. Crumble a little feta cheese into each mushroom cavity and fill up with the herb mixture.
  7. Season with salt and papper and drizzle with olive oil.
  8. Bake for about 10 minutes until the mushrooms and the tops are deeply caramelized.
  9. Serve warm.

Serves 4

Preparation…

Pinch of salt:

  • Use bigger portobello or large mushrooms instead of small mushrooms for a side dish to a meal.
  • Use parsley as the fresh herb
  • Add some thyme branches on top of the mushrooms for more flavour.
  • Add some finley chopped spring onion to the butter mix.
  • Can be made a few hours ahead and kept in the fridge until ready to serve your apero.
  • Serve each mushroom with a sprig of herb that you’ve used.
  • Pack the mushrooms close together in the oven pan, they shrink as they bake.