‘Lekker’* news and a sweet taste of Quirky Provence

August 17th, 2011 § 3 comments

Culi-shoot Margriet - Behind the scenes

So much things to share, so little time…

While baby and belly are happily growing, la gourmande and her dutchie have finally found a bigger house and are getting settled for the big move … In between the boxes, here’s a couple of exciting and tasty news that I couldn’t wait sharing with you:

. ‘Lekker’ news nr 1: I am very excited to announce that My Kitchen Diaries is featured in this week’s number of Dutch magazine Margriet (n33) together with 5 talented foodies from NL and New York! The article put together by culinary editor Colette Beyne features an interview of each foodie and their favorite 2011 summer recipe… Quite a mouthwatering selection I must say! Feeling proud to be a part of it 😉

And… Cherry on the cake: I had the great opportunity to take a peek behind the scenes of the culinary photo shoot at Studio Lemaire: I spent a wonderfully fun (and instructive) afternoon together with the stylist Daphne Dijkstra, cook and freelance recipe writer Gees van Asperen and photograph Louis Lemaire.

. ‘Lekker’ news nr 2: My Quirky cooking experience was a blast! and I loved it, and most importantly, it seems that the guests did love my Quirky Provence too (judging the empty plates and the smiles on the guests faces).

I can admit it now: as an over-6-month-pregnant-amateur-chef I was completely terrified at the challenge! and I don’t regret any of it: Working together with my favorite sous-chef ever (Dutchie of course) and the lovely Quirky team (thx Christine, Emjan, Charlotte and Caroline) was so much fun and what a learning experience! Christine: Just give me a sign and I’ll come and heat up the Quirky stove anytime again 😉 (well… after I’ve become a mama and lost that big round belly that is…)

. ‘Lekker’ news nr 3: The kitchen is on the move too… The new My kitchen Diaries will be out of the oven anytime soon, be prepared!

And now, as promised, let’s celebrate with a first taste of my Quirky Provence, which also happens to be la gourmande’ s summer favorite 2011 as featured in Margriet: a sweet bite of Clafoutis with delicate and juicy white nectarine paired with the woody fragrance of rosemary…

Clafoutis aux nectarines et romarin

White nectarine and rosemary clafoutis
Clafoutis aux nectarines blanches et romarin

serves 6 to 8 pers.
prep: 20 min. rest: 15 min cook: 30 to 40 min
oven temp. 180°C/350°F

Ingredients:
500 g. (4 to 5) white** nectarines, washed, stoned and cut into thin slices;
1 sprig rosemary, finely chopped;
Juice of 1/2 lemon;
3 eggs;
100 g sugar;
40 g finely ground almonds/almond meal;***
40 g flour, sifted;***
20 cl milk;
10 cl whipping cream;
30 g butter;
1/2 vanilla pod (grated seeds);
Pinch salt;
For service: icing sugar, shaved almonds.

. Prepare a vanilla/rosemary sugar****: mix the sugar with the vanilla seeds and finely chopped rosemary. [You can also grind the mixture for a short time for a finer result]

. In a bowl, toss gently the nectarine slices with 2 Ts sugar and the lemon juice. Cover with plastic foil and leave to marinate for about 20 minutes .

. Preheat the oven at 180°C. Put the butter in the oven dish you will use for the clafoutis and put in the oven for a couple of minutes for the butter to melt
(you won’t need to grease the dish again later on). Set aside for later.

. Beat the eggs together with the rest of the sugar until fluffy. Incorporate the ground almonds/almond meal, flour and salt. Mix until smooth.

. Beat further while slowly incorporating de whipping cream, milk and finally the melted butter.

. Arrange the nectarine slices in the greased ovendish and incorporate the marinade juices to the clafoutis batter*****. Pour the batter delicately over the nectarines.

. Bake the clafoutis in the middle of the oven for about 30 to 40 min. until nicely colored.

. Serve cold or slightly warm, sprinkled with icing sugar and roasted shaved almonds.

Bon appétit!


* Yummy/tasty in Dutch.
** You can of course use yellow nectarines which are more common but usually slightly less fragrant (the colour refers to the color of the flesh, not the skin).
*** In the recipe I designed for Margriet I marinated the nectarines directly with the rosemary and sugar and used plain sugar for the clafoutis batter. Later on I found out I was not the only one inspired by peaches/nectarines and rosemary and borrowed Tartelette’s idea of the rosemary sugar for both the nectarine and batter for the clafoutis I baked at Quirky begin of august.
**** In case of nut allergy/gluten free diet, feel free to replace either the almonds or the flour by 1 full Tsp corn starch/maizena .
***** You can also use 8 to 10 individual oven dishes. Baking time will then be 20 to 30 min.

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