The recipe was part of a series of ideas for things to make on holiday, so doesn't require any particularly fancy ingredients. Why not give it a try and imagine you're still away in the sun?
Cherry and olive oil clafoutis - recipe from The Guardian
Ingredients - Serves 4-6:
400g cherries
50ml local olive oil, plus extra, for garnishing
1 tbsp demerara sugar
100g white flour
A pinch of salt
100g golden caster sugar
2 eggs, beaten
250ml whole milk
Black pepper (optional)
Basil leaves, torn
Method:
1. Pit the cherries. Preheat the oven to 170°C/335°F/gas 3½ and grease a baking dish with olive oil. Scatter the demerara sugar evenly over the bottom of the dish.
2. Sift the flour into a bowl with the salt and sugar. Beat the eggs into the mixture until you have a smooth paste, then gently mix in the olive oil. Gradually add the milk, whisking until you have a wet batter the consistency of double cream, with no lumps.
What a lovely oily mixture. |
3. Put the cherries in the baking dish and gently pour over the batter.
I also added some glacé cherries for good measure (just wash them with warm water to remove some of the stickiness).
Bon app !
Alice
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