RASPBERRY CLAFOUTI

: READY TO BE BAKED

SO TEMPTING!

RASPBERRY CLAFOUTI

Summer is here with all its bounty! This true French recipe will be appreciated by everyone! Simple and easy to make, this clafouti will be your new favorite dessert! Pair with a wonderful Muscat from France. Enjoy!

Preparation: 15 min; Baking time: 45 min.
Serving 4

1 tsp of butter
14 oz. raspberries
7/8 oz. of sugar

For the batter:
2 1/8 oz. of flour, sifted
3 ½ oz. of sugar
1 package of vanilla sugar
1 pinch of salt
2 eggs + 2 egg yolks
1 cup of whole milk
1 cup of sour cream
Confectioners’ sugar, for dusting

Preheat the oven to 350 F.
Butter a 10-inch round gratin dish.
Wash, drain and pat dry the raspberries with paper towel. Place them in the gratin dish and coat them with 7/8 oz. of sugar.
In a large bowl, whisk the sifted flour with the sugar, vanilla sugar and pinch of salt.
In a small bowl, beat the eggs and add them to the preparation. Combine. Add the milk and cream and whisk until smooth.
Pour the preparation over the raspberries.
Bake 45 minutes or until the clafouti is set.
Let cool. Dust with Confectioners’ sugar.

Bon Appétit!

TOMATO CRUMBLE

FINITION OF THE CRUMBLE

TERRIBLY GOOD!!!!!

TOMATO CRUMBLE

This recipe says summer! Perfect for an outdoor dinner! You will be amazed by this combination! I truly love it! This is a great accompaniment to a lot of different meats, fish or seafood. It is also delicious on its own! Enjoy!

4 servings

Preparation: 30 min; cooking time: 1h30 min.

3 lbs of tomatoes

3 ½ oz of flour

3 ½ oz salted butter

2 5/8 oz bread crumbs

2 5/8 oz grated Parmesan cheese

2 tbsp pine nuts

1 tbsp fresh thyme leaves

1 tbsp of fresh rosemary, chopped

5 tbsp of olive oil

Salt and pepper

Preheat the oven to 230 F.

Bring some water to a boil in a large stockpot. Add the tomatoes and boil 45 seconds. Drain and run some cold water on the tomatoes. Peel and seed them. Cut them in 4 pieces. Add them in a baking dish brushed with olive oil. Season the tomatoes with salt and pepper. Sprinkle with olive oil and half the thyme and rosemary. Bake 1 hour.

Meanwhile, prepare the crumble. Combine the flour, bread crumbs, half of the Parmesan cheese with the soften butter. Add 1 to 2 tbsp of olive oil to obtain the consistency of a crumble.

Preheat the oven to 430 F.

Add the crumble on top of the tomatoes. Sprinkle with pine nuts, thyme, rosemary, Parmesan cheese and olive oil.

Bake 30 minutes or until the crumble is golden.

Bon Appétit!

French Recipes and Cuisine