‘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

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.

Related Posts Plugin for WordPress, Blogger...

§ 3 Responses to ‘Lekker’* news and a sweet taste of Quirky Provence"

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

What's this?

You are currently reading ‘Lekker’* news and a sweet taste of Quirky Provence at My Kitchen Diaries.


  • A taste of Morocco on Zonder Meer Magazine
    The best potato salad
    Beet and carrot soup
    Moroccan meatballs
    Farm chicken with asparagus, chervil and lemon
    Rhubarb and strawberry clafoutis
    Chocolate and almond truffles
    Spring vegetable terrine
    turnip tops & egg sunny side up
    Rhubarb and hazelnut tart
    Droolworthy - Balkan food
    Passion fruit Hearts
    Chicken Teriyaki
    Berbere vegetarian tajine
    Favorite Moroccan food drools and reads
    Crunchy hazelnut cookies
    Guinea fowl 'au pot'
    Christmas log with Lemon beldi and Hazelnut
    Wild mushrooms crostinis
    Apple Pear Crumble [Dairy Free]
    Spring tajine with veal, artichokes and green peas
    Smoked trout, papaya and cucumber salad
    Clementine and vanilla curd
    White Nectarine and Rosemary Clafoutis by MKD for Margriet
    Fresh pasta with fresh fava beans and farm egg
    Messing with Eton
    Sunny afternoon in Maastricht
    Rhubarb and almond Tartlet

    Leeks, butter and lemon
    Sunny side up, parsley pesto and wild mushroom sandwich
    Moroccan almond cookies

    Chocolate and cranberry cake [3]
    Celery and potato gratin
    Harira [1]

    Mango and Lime Clafoutis

    Slow cooked red cabbage and apple stew
    Winter Cake with candied fennel and orange zest
    Ombres et lumiere couleur Majorelle
    Monkfish wrapped in prosciutto on a bed of red wine risotto
    Charlotte aux poires et marrons
    Chocolate addiction
    Osso Bucco
    Pumpkin soup ‘façon Lapsang’
    Poached pear and cocolate fondant
    Slow-cooked lamb, dates and pomegranate
    Blueberry pancakes
    Garden pasta
    Mini raspberry/almond bites
    Vitamine shots
    Caramelised belgian endive and goat cheese tatin
    Ewrtensoep (2)