Bacon…..a word that makes me drool…and an ingredient that I love incorporating into recipes! It’s just one of the things I love about the low carb high fat lifestyle that I am following. So when I popped out to visit that lovely little organic market on the way to Noordhoek one chilly wet day last weekend and discovered a beautiful big celeriac root just waiting for me to grab I knew exactly what I wanted to make. Soup! And I knew just what I was going to cook it in too. A couple of weeks ago I was contacted by the PR agency for the home specialist store, Boardmans South Africa, who asked me if I would like to test
drivecook one of their Beka Ilano Saucepans, a new range from Europe now available at Boardmans. I jumped at the chance….I mean really, if you love food and you love to cook then cookware is your thing right? The new Beka range of cookware is suitable for all types of heating, including induction and oven cooking and it is made of stainless steel inside and out. The brief was to cook a one pot meal and I had been sent the 20cm sized saucepan which is an ideal size for Mr Brownieboy and myself. I really enjoyed working with this environmentally friendly little pot, it is light to handle although sturdy with a heavy bottom, it has an innovative flat glass lid with a little steam vent and it is calibrated up the inside wall which makes measuring a breeze. It is also attractive enough to grace a family dinner table. The Beka cookware range is dishwasher proof and comes with a 10 year warranty from date of purchase. I look forward to getting to know this baby much better over the next 10 years!
Now, let’s get onto the serious subject of the cooking! I have only used celeriac once before here , also in a soup but I wanted to change the flavours this time and decided to use the fabulous Richard Bosman bacon that I bought the same morning at the Foodbarn Deli at Noordhoek Village to do the flavouring. I also have some lovely French Tarragon growing in the garden so I knew that would give a lovely added flavour to this soup I was planning. Celeriac is an old friend of cooks, mentioned in Homer’s Odyssey which was composed during the 8th century BC, it is something that you don’t find very often in store around here so when you can find it grab it and take it home! The really ugly sister of the root veggies this vegetable is often overlooked because of its knobbly, gnarled outward appearance but inside…oh my it is white and creamy and delicious! Many also shy away from it because of the name…but don’t let that put you off, if you are not a celery lover this cousin doesn’t taste much like celery. It cooks up nicely and it purees beautifully smooth. So let’s get onto the soup. Husband, who is one of those who eats soup with really long teeth, absolutely loved this soup, ate the leftovers the next day and proclaimed them to be even more delicious. I gave the last mugful to my neighbour to try as she had never tried celeriac herself and wanted to know what it tasted like. She sent me a text message a little later saying she wants to come and live with me HAHA! This stuff wins hearts and influences neighbours!
CELERIAC AND BACON SOUP
1 Large Celeriac – to measure 500g when peeled and cubed
1 Large Onion
2 Medium sized Pears – peeled and chopped
4 Garlic Cloves – peeled and finely sliced
2 Litres Cold Water
120g Streaky Bacon (half of it diced up and the other half left whole)
Fresh Thyme – the leaves from 4 or 5 sprigs
10ml finely chopped Fresh Tarragon
5ml Fennel Seeds
500ml Full Fat Milk
1,5 Litres hot chicken or vegetable stock (I usually make my own stock but when I haven’t I prefer to use NoMU Fonds - the best IMO)
5ml Dijon Mustard
15ml finely chopped Fresh Parsley
Salt and White Peppercorns
Peel and chop the onions. Peel and slice the garlic
Finely grate the zest off of half the lemon and set aside
Peel and dice the pears and the celeriac. Place into a glass bowl and squeeze over all the juice from the lemon then add the cold water and set aside
Melt the butter in a large, heavy-based saucepan and add the onions and thyme leaves – allow to cook for 10 minutes over low heat until pale and translucent
Add the diced bacon to the pan and allow to saute until all the fat is rendered and the bacon is starting to crisp. Don’t let the onions burn while this is happening….stir often!
Drain chopped celeriac and pears from the water, discard water, add celeriac and pears to the saucepan with the zest, garlic and fennel seeds, stir fry for a minute or two to coat everything with the butter and rendered bacon fat in the pan
Add the tarragon and mustard and a good grinding of white peppercorns (no salt at this stage) and stir in the milk and heat through
Add the hot stock up to the 2 litre calibrated mark in the saucepan and bring to a rolling boil, reduce heat to low, cover saucepan with lid and allow to simmer for 20 minutes
Remove from the heat, allow to cool for 10-15 minutes
While waiting for the soup to cool down fry the remaining bacon strips until crisp then set aside
Blend the soup in the saucepan with a handheld stick blender until silky smooth (or use a food processor)
Return to the heat, add the parsley and 200ml cream and heat through gently – don’t boil
Taste and season with salt and white pepper if necessary
Divide soup into 4 warmed bowls, swirl in some extra cream or creme fraiche, crumble over a bit of crispy bacon and some black salt flakes (optional) and serve with crusty bread
I served mine with the wonderful #LCHF #banting friendly seeded flax and almond meal loaf that I baked the day before. So an all round guilt free healthy for you meal. Pure comfort on a cold winters day. Seed loaf recipe to follow soon as promised to all those who have asked for it.
I have since used the Beka saucepan to potroast a small sirloin roast on top of the stove that came out beautifully tender and moist and so full of flavour. I can see I am going to have some fun times in the kitchen with Mz Beka!
Thank you to Boardmans for providing the cookware for this review. In accordance with my blog policy I have declared that I received free product for this review, I did not, under any circumstances, receive monetary payment as incentive to write positively about the product. The expressed opinion of said product is my honest and personal opinion and view.
Have a super new week blog readers,
And do go in search of celeriac and try this soup! I know you will love it.
Have you ever been invited to pledge to bake bake for someone special? I am sure you have baked for someone before, and witnessed the joy that something that you made with love and your own hands brought to someone else. I love doing that. As you all know my signature recipe is brownies….with a name like browniegirl it HAS to be! It gives me so much joy to see someone happy and uplifted because I have actually made something for them, with love. It is far more meaningful really than going to buy an “its the thought that counts” gift. That is why, when I Love Baking SA (proudly sponsored by Stork) sent me the challenge to make a pledge to bake for someone special for World Baking Day 2014 I accepted straight away. I signed up and was sent a pledge pack, which arrived via courier in a beautiful aqua polka dot box.
When I opened up the box I knew we were in business. It contained everything from the brick of Stork Bake to the baking parchment, to the Le Creuset silicon spatula to mix it all together with. Eggs neatly wrapped in straw in little plastic tubes, chocolate, cocoa, sugar, flour, walnuts, vanilla, baking powder. Even the recipe I was to bake. I was now without excuse. My day had arrived and I was going to bake!
I just didn’t know who to bake for yet. I bake for my family all the time and they are so used to getting sweet treats so it had to be someone outside of my family circle. That was when I had a lightbulb moment and thought about a small group that I had only fairly recently become aware of……a group of elderly ladies living below the breadline in a building in the midst of our little town. Almost a year ago now, 17 July to be exact, a care group was formed, under the leadership of a young man who has a hearts desire to assist these women with their plight. This man is Tone Alexander and the group was named The Pauline Loots Care Group in honour of one of the ladies who tragically took her life just the day before. I knew Pauline, as well I guess as Pauline would allow anyone to know her, but I never knew about her situation. Her death was an absolute tragedy and yet something so good has come out of that tragedy. The Pauline Loots Care Group, made up of Tone and a group of caring local people have taken these women, and the place where they live, under their collective wing. They have painted, renovated, begged for second hand fridges, stoves etc to make their living spaces homely and functional. Every second week someone cooks a meal for the ladies and this is served to them in the dining room and lounge that have been renovated out of storeroom space so that they have a little meeting place, a place where they can socialize and interact with one another, watch television and chat or read. A place where they don’t have to be lonely. Loneliness kills. Over and above all that the women cannot afford to buy all the monthly essentials for themselves so these are bought by members of the care group and delivered on the last Thursday of the month to a collection point. They are then made up into hampers to be handed out to each resident at dinner that night. These hampers would include stuff like toilet rolls, essential toiletries, cereal, tea, coffee, sugar, milk, cup a soup, tinned goods like tuna, sweetcorn, tomato and onion mix etc. marmite, bovril (dare one mention those two in the same sentence haha) peanut butter and other things that they would use. One other item needed is R50 electricity vouchers to help them get through the last few days of the month.
So then, to get back to the baking thing……. On Wednesday afternoon I got into brownie baking mode. I baked two batches of the brownies as I knew one batch would not be sufficient for the group. I used the recipe given to me and I was very happy when the brownies came out of the oven just perfectly…..crackly on the top and fudgy soft in the middle. A winner of a recipe!
Late Thursday afternoon Donald and I delivered the chocolate brownies that I baked to the Pauline Loots Care Group in Fish Hoek because I believe they deserve to have a little bit of love and sweetness in their lives. Donald bought a tub of ice cream on the way home from work and this, together with the delicious brownies, was served for dessert after the homecooked dinner. We were deeply touched to meet the residents of Clifton Parade in Fish Hoek. We were touched by their plight at this stage of their lives, and we were deeply touched by the amazing work that is being done by Tone Alexander and his amazing team who help these elderly women to live a more comfortable, dignified and happy life. It was wonderful to participate and interact and to meet these lovely old folk and to see the delight on their faces as they saw what was for dinner and for puds. Thank you Stork and I Love Baking SA for the opportunity to bake for someone else in need. It brought both Donald and I great pleasure to play a small part in bringing a bit of joy and sweetness on a cold, blustery very wet winters night into the lives of these deserving souls.
For a while those lives have been made a little easier, a little happier, a little warmer, their bellies a little fuller, their hearts a little lighter….it is not a lot to ask and it is always good to remember that there, but by the grace of God, go I. It can happen in any of our lives that, for some reason, we are left destitute, with nothing and nowhere to turn to…..this team of caring people are making a MASSIVE difference in the lives of these people right here in our midst in our little village. Local folk can get involved by committing to donate the essentials mentioned once a month, or if you live further afield donations for electricity and other incidentals would be gratefully accepted. Or join the team and cook a meal for them every once in a while. You would be making a huge difference in the lives of beautiful women who have fallen on hard times for various reasons. It was such an honour to be there helping in a small way and we will definitely go back……
Here is the recipe for Chocolate Brownies as given to me by Stork SA
Makes 12 (I managed to get 16 adequate squares out of each batch)
140g Milk Chocolate – broken into small pieces (I used dark chocolate)
130g Stork Bake – cut into cubes
5ml Vanilla Essence
25g Cocoa Powder
Pinch (about 2 1/2 ml) Salt
5ml Baking Powder
Preheat oven to 160deg Celcius
Spray the base and sides of a square ovenproof dish and dust with flour. Line the base and sides with baking parchment and set aside
Melt the Stork Bake and the chocolate over a saucepan of simmering water or in a microwave (60% power for about 1 minute then stir until smooth) then set aside
In the bowl of an electric mixer whisk the eggs, sugar and vanilla until the eggs are thick and pale
Pour in the still warm/hot melted chocolate mixture while whisking
Sift the flour, cocoa, baking powder and salt over the mixture and fold in gently with the spatula – dont overbeat!
Scrape the batter into the prepared pan and bake on the middle rack of the oven for 35-40 minutes until the top looks crackly. A skewer inserted will come out with a few crumbs attached indicating that it is still a bit moist in the middle. That is as it should be!
Allow to cool in the pan for about half an hour before cutting into 16 squares, cool completely on a wire rack and store in an airtight container
I dusted the tops with icing sugar and served each square with a scoop of ice cream but they are equally delicious with a spoonful of creme fraiche or mascarpone!
WHO ARE YOU GOING TO #PLEDGETOBAKE FOR? World Baking Day is on Sunday so haul out those baking ingredients and turn the oven on! Pop over here now and fill in the pledge form which will enable you to post a little card, tagging the one you want to shower with some love and sweetness, onto social media.
Go out and make a difference in a life….make someone smile! Give them something to look forward to! It really is the easiest thing to do.
Have a great weekend,
Fudge! Cheesecake! Two of my favourite things in the world….put them together and add salted caramel into the equation and I am in heaven! I have always been a lover of a decadent cheesecake, whether baked or the fridge cake variety, and I cannot resist it if it is on the menu. There are two things that I usually look out for on restaurant menus and that is cheesecake and creme brulee. I have been known to rate a restaurant by their cheesecake and creme brulee! I have made many cheesecakes in my lifetime. At one stage I was making 4 a week to supply to a local coffee shop. Recently I started looking for some inspiration to try a new flavour and I came across some images for caramel cheesecake or fudge cheesecake. I love anything fudgey/caramel/dulce de leche/milk jam so I decided to try crumbling creamy blocks of fudge into the actual cheesecake to be baked and then serving it with a caramel topping. To cut the richness of it I decided to add salt to the caramel. It was soooo good and my whole family loved it!
FUDGEY BAKED CHEESECAKE WITH SALTED CARAMEL TOPPING
Serves 8 big slices
200g Ginger Biscuits (coconut or oatmeal biscuits would work well too)
160ml Melted Butter
2 x 230g Full Fat Cream Cheese
250ml Full Cream Greek Yoghurt
4 XL Eggs – lightly beaten
1 Can Condensed Milk (397g)
3-4 Lemons – juice squeezed and strained (should be about 100ml or just over
1 Vanilla Pod – split and seeds scraped out (keep the pod for vanilla sugar)
50g Creamy good quality Fudge (don’t use crystallized flopped fudge because it will spoil the creaminess of the finished cheesecake)
Preheat oven to 160 °C
Grease a 24cm loose bottomed springform pan with butter (I like to line the base of mine as well with baking parchment)
Crush the biscuits very finely to a powder – use a food processor or meat mallet but they need to be very fine
Add to a mixing bowl then pour over the melted butter and mix in.
Press the crumb mixture into the base (I use the bottom of a highball glass) and right up the sides of the pan. Place the pan onto a baking sheet or cookie pan and bake for 15 minutes
Add all the filling ingredients (excepting for the fudge) to your mixer or food processor
Process or whisk on top speed for a few seconds until just creamy with no lumpy bits of cream cheese or yoghurt
Pour the filling into the prepared base, scraping all of it out of the mixing bowl
Crumble the fudge over the top of the filling (push some of it down into the filling using a cocktail stick)
Place on the middle shelf of the oven and bake for one hour until it is just set then turn off the oven, leave the door slightly ajar and allow to cool completely to room temperature in the oven
Cover with cling film and refrigerate until needed
Remove from fridge and bring to room temperature before slicing and serving with a delicious salted caramel sauce
Tip: The crust needs to stand higher than the filling in this cheesecake…..the edges don’t have to be level or smooth….rustic is good!
SALTED CARAMEL SAUCE
150g Soft Brown Sugar
50g Golden Syrup
5ml Good Quality Sea Salt Flakes
Melt the butter and syrup in a medium saucepan with high sides
Remove from the heat, add the sugar and return to the heat to dissolve the sugar, don’t stir at this stage, you can swirl the contents of the pan if you need to
As soon as the sugar is all dissolved remove from heat and pour in the cream (it will spit madly and want to boil up) and half of the salt and stir well with a wooden spoon
Return to heat and heat through while stirring continuously until it has all mixed in well and the sauce has started darkening and thickens….not too long as it burns quite easily. It will thicken more as it cools down
Allow to cool then add the rest of the salt flakes
Can be bottled and stored in the fridge
To serve as a sauce heat a few spoonsful of salted caramel with 1Tbs Milk or Cream to thin it a bit. Drizzle over the slices of cheesecake and prepare to be transported into salted caramel cheesecake nirvana!
Check out my Dark Chocolate Amarula and Oreo Cheesecake
Or how about a savoury Mexican inspired cheesecake? Nachos Guacamole Tart with Spicy Salsa and Sour Cream
And if you’re in a brownie sort of a mood I urge you to try my signature dish DECADENT DARK CHOCOLATE AND CHEESECAKE SWIRLED BROWNIES
At the recently held SA Food and Wine Blogger Indaba we were each sponsored a bag of dried Porcini Mushrooms from Nouvelle Mushrooms. Attached to the bag was a competition inviting all delegates to come up with a recipe and blog about it to enter their #MushroomLove competition. The prize is a 6 month supply of their delicious fresh Exotic Mushrooms, a shroom lovers delight for sure.
When you open up the packet and sniff in the aroma that escapes you just know that these babies pack the most awesome popping power punch of flavour ….umami in a baggie!
I have used mine in various ways and have already gone through another two bags that I bought from the local Food Lovers Market. That is how much I love using them. The convenience of having these in my pantry is just fabulous….full on flavour for soups, casseroles, stock etc always on hand! They are very easy to work with. I have to date only reconstituted in water but one of these days soon I am going to grind some to a powder and add some awesomeness to meals and snacks in other ways!
Here is my entry for the competition. I had a lovely young friend coming over with a bottle of bubbly for us to try out so I thought this would be an ideal accompaniment to some crackers and pita bread wedges. It went down a treat, especially with the amazing Org de Rac Organic Cuvee La Verne MCC that we sipped on while our troubles floated away on giggles and tiny bubbles that burst in the late afternoon sunshine! What a stunning late afternoon soirée for two!
HERBY MUSHROOM PATE
Serves 4 as part of a snack platter
25g Dried Porcini Mushrooms
15ml extra virgin olive oil
250g button mushrooms – wiped and sliced
1 smallish onion - chopped
2 garlic cloves – crushed
30ml good quality brandy (or use a sweet masala wine or sherry) If alcohol not allowed use 15ml Balsamic Vinegar
4-6 sprigs fresh thyme – leaves stripped off and stalks discarded
125g mascarpone cheese at room temperature
250ml fresh flat leaf parsley loosely packed – chopped finely should measure 15-20mls
1/2 Lemon – Zest finely grated
Salt and freshly ground black pepper to season
30g Butter for sealing the top of the finished pate
(You need about 20 to 30 minutes to prepare the dried porcini before continuing with the recipe)
Prepare the dried mushrooms by placing them in a small bowl and pouring over the water. I swirl them around in the water a bit(this should loosen any grit that is on the mushrooms) then push them into the liquid to ensure they all are covered. Leave to soak for about 20-30 minutes. Once they are reconstituted gently remove the mushrooms from the water making sure you don’t disturb the water too much. Squeeze out as much liquid as possible then finely chop up the mushrooms. Strain the liquid through a coffee filter paper to remove any grit that might have been on the mushrooms then freeze the liquid for use in casseroles, soups, stocks etc.
Heat butter and oil in a large heavy-based frying pan over medium heat
Add onion and stir fry until limp and translucent
Add fresh and reconstituted porcini mushrooms, garlic and thyme, turn heat up and cook until mushrooms are tender and all liquid has evaporated
Add the brandy and cook quickly until the liquid has evaporated
Remove from heat then process or blend the mixture just until it is a coarse texture
Add mascarpone, lemon zest and parsley and process until smooth
Season to taste with salt and freshly ground black pepper
Transfer to a ;arge ramekin or similar sized bowl.
Melt the final 30g butter in a microwave on high for a minute so that the solids seperate from the liquid and settle at the bottom of the bowl. Strain off the golden clarified fat and discard the solids
Pour the clarified butter over the pate to thinly cover the top then place in the fridge to set for a few hours or overnight (Once it is cold you can cover with cling film until ready to serve)
Serve at room temperature with crusty bread or crackers
If you wish to enter the #MushroomLove competition you have until the end of May to do so…anyone can enter Let’s all show some shroom love to the awesome Nouvelle folk.
It feels very good to be back after such a long time away from my blog….life has been quite chaotic and, in between organizing the Indaba 2014, I have also been back to the farm to help my brother.
Yours in #MushroomLove
So I went forth and, finding the Hand of God, trod gladly into the night
And He led me toward the hills and the breaking of day in the lone East.
So, heart, be still!
What need our little life, our human life, to know if God hath comprehension?
In all the dizzy strife of things, both high and low, God hideth His intention.
The Desert 1908
Marie Louise Haskins 1876 – 1957
Where has the year gone? Months have passed since I did my last blog post. It is incredible to sit here and close my eyes and know that 2014 is knocking very loudly and insistently at the door of our lives and there is just nothing you can do to stop it’s entry! My 5 year old grandson Jay said the other day when he looked at a shiny new calendar that I had been gifted “I’m really going to miss 2013 Nan. I don’t know if I will like 2014!” I smiled at him but it made me think that a year becomes a bit like a friend or companion…..something familiar that you become used to having around and getting comfortable with. That certainly has been the case for little Jay, he has really had a good year, has loved his teacher and class mates at pre-school and didn’t want that to end. Looking back on my year and at what has transpired is a good thing for me as I see how far I have come from where I was 12 months ago. I said goodbye to my 5th decade and embraced my 6th! I said goodbye finally, after two years and 6 surgical reconstructive procedures, to my facio-maxillary surgeon and slowly started doing normal things once again….simple things like visiting a mall and doing my own grocery shopping, like going for walks on the beach or through the wetlands with my hubby and hound, like attending functions and events again. Re-integrating back into society is something that I have found really difficult to do. After spending so long away from the social scene and being on your own it is quite a painful process of getting out there again. I also eventually got shot of all the medication I have been on for the past couple of years and starting sailing this ship on my own again! These past 2 1/2 years have been some of the hardest that I have ever lived through and without the love and incredible support of my precious husband and family and some wonderful friends I have no idea how I would have managed to get where I am today.
It was also a very wet winter here in the Western Cape and it was discovered that some of the local telephone lines become water logged during the rain so I have had to cope with very intermittent internet connectivity….a factor that stopped me blogging and also forced me to postpone the SA Food and Wine Blogger Indaba until 22 February 2014. Which turned out to be a huge personal blessing because just after the postponement announcement was made my oldest brother suffered a massive stroke that paralysed him down his dominant right side. With the Indaba only taking place in February I was able to go to him and help care for him while his wife and son were at work during the days. I also took over most of the cooking and baking chores as Rey has always done all the cooking. I spent two months with them on the farm in the Eastern Free State, near the Lesotho border far away from the city lights, and it was the most special time ever for me. I have always been a very frustrated farmgirl at heart, living life in the city ~ and how often in this life does a girl get to bond in such a wonderful and personal way with a sibling, especially a brother? So being there for that time was an incredible personal journey for me. Yes, I was separated from Don and my kids and grandkids and sometimes in the dark hours I just felt I needed to get home but next morning the sun was shining again and I was so incredibly blessed, in so many ways….I long for those days now and I plan to go back again ….this time when the quinces and figs are ready to harvest! And hopefully the peacocks won’t be so vocal! Turning around while working in the pantry and seeing this sight at the window always made me laugh out loud and I laugh now looking back at the photos!
As you can see in the pic above there was a dreadful drought while I was there and every day when I spoke on the phone to my family I would ask if the south easter was blowing back home because, what we always moan about here in the Cape, the south easterly wind that blows incessantly sometimes, is what is needed to bring rain to the rest of the country! I look at the prevailing summer wind in a different light now, and when it starts blowing I excitedly call my brother Rey and tell him…..and sure enough a couple of days later he calls to tell me about the rain that is falling on the farm. It is all beautifully green now and his garden, that was virtually non existent, is back to its full colourful, blooming splendour. I wish I was there to see it!
One of our last family outings for this year was a drive to Ceres on Saturday to visit Klondyke Cherry Farm. We took Ty and Jay with us and we had so much fun in the orchard and returned home with over 5kgs of delicious freshly picked cherries.
I have also had fun working in the kitchen with part of the stash of cherries that we brought home. I have made some cherry conserve that I am looking forward to enjoying with some camembert on a cheeseboard one of these days, I plan to pickle some tomorrow and I also made this delightful dessert on Sunday evening when my son and his girlfriend came around for a braai.
Cherry clafoutis! When I told my son what I had made he was like “Say WHAT Mom? Did you just swear at me”? Hahahaha…..but the proof is always in the eating and he was rendered silent while savouring and enjoying this classic French dessert. I scoured the web for recipes and eventually adapted one for myself based on recipes from Michel Roux and Raymond Blanc. This is how I made mine…
Serves 8 (you could easily halve the recipe)
500g Ripe Cherries – washed, stalks removed and pitted
15ml Castor Sugar
100 g butter, melted and slightly cooled
4 Free Range Eggs
100 g plain flour
100ml Fresh Cream
150ml Whole Milk
100g Castor Sugar
Knife point of Vanilla Seeds – I use the Vanilla Man brand
10ml Granulated Sugar
1. Pour the kirsch and the 15ml sugar over the pitted cherries, cover and allow to macerate for about an hour or so. This is optional. Use fresh cherries if preferred.
2. Preheat the oven to 180deg Celcius and butter a deep pie dish (22cm diameter round or 27x17cm rectangular). Add 10ml sugar to the dish and shake it around to coat the bottom and sides then shake out the excess.
3. Beat the eggs in a mixing bowl with a whisk or standing mixer
4. Gradually beat in the flour then add and beat in the melted butter
5. Whisk in the milk and cream followed by the sugar and vanilla seeds (I like to stir my seeds through the sugar first so that they don’t clump together)
6. Add the cherries and their juices to the batter and stir through then pour the batter into the prepared pie dish – you can skip the macerating and use fresh cherries as they are in which case you need to spread them evenly over the bottom of the prepared dish before pouring over the batter.
7. Place dish on the middle rack of the oven and bake for 30-40 minutes until done but the middle must still have a slight wobble.
8. Sprinkle with the final 10ml granulated sugar and leave to cool for 10-15 minutes.
9. Serve the clafoutis warm with a scoop of vanilla ice cream.
YUM! Son and his girl went home with an extra generous portion each!
Christmas was a quiet family affair for us with the usual flurry of baking and roasting and cooking. I have had the pleasure again of taking care of my precious grandboys while their mom and dad have worked (I can breathe easily and say that now that the parents are on leave and I am freed from my duties haha)
It has become a bit of a tradition for me to begin each New Year on my blog with the beautiful poem written above and I encourage everyone to read it as you welcome 2014! We are off to participate in another ritual that is becoming a tradition for us….we’re taking a picnic up the mountain to watch the sun set on 2013. Hoping that the wind doesn’t do what it traditionally does and that is to blow so strongly that we end up sitting in the car drinking our champagne and I get out to take one or two pics while hanging on for dear life to my camera so that it doesn’t end up at the bottom of the cliff in the ocean!
I wish all my readers an awesome celebration tonight. Stay safe and may 2014 be filled with all that you hold dear.
Tomorrow is the first blank page of a new 365 page book…
Be sure to write a bestseller!