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

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

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.