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…
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
500 g. (4 to 5) white** nectarines, washed, stoned and cut into thin slices;
1 sprig rosemary, finely chopped;
Juice of 1/2 lemon;
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);
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.
* 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.
Bienvenue & Bon appetit in my kitchen!
Myriam, la gourmande.
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