While in Paris, we were invited for a long lunch of French food and wine. Oh and French cheese. I still feel awkward taking pictures of other people’s food. Everyone seems obliged to wait until I am done, and then start eating. I know it is the polite thing to do, but then again it can take me a very long time until I take a picture I am happy with. Lately it has been a case of cold lunches, and lonely dinners (cold as well btw). Anticipating this, and wanting to spend my lunch with the rest of people around the table, I sneaked into the kitchen and started taking pictures of the entrée: a vegetable clafoutis. All this before I even tried it.
Usually a sweet cherry tart, the clafoutis is a speciality from Limousin. It seems the secret lies in leaving the cherry stones in.
As with all traditional recipes, modern twists are now present. And in true modern fashion, we had grilled vegetable clafoutis with a green salad.
25gr melted butter
breadcrumbs, salt, basil
Preheat the oven at gas mark 6 (180°). Butter a deep pan with 10gr butter and breadcrumbs (chapelure). In a bowl mix the flour, eggs, the milk and cream, with the melted butter, the salt and the basil. Pour the mix in the pan and add the grilled vegetables (aubergines, peppers, zucchini etc). Bake in the oven for 40min or until ready. Serve warm or cold with a green salad.