Issue No. 20
Inspiring, tempting and gorgeous, this issue is packed with destination features - Chartres with its gothic cathedral, the French Riviera, the Chateau d'Azay-le-Rideau, the Tarn region, Valence - gateway to the south and more. Mouth-watering recipes, plus useful guides for those dreaming of living in France...
Inspiring, tempting and gorgeous, this issue is packed with destination features - Chartres with its gothic cathedral, the French Riviera, the Chateau d'Azay-le-Rideau, the Tarn region, Valence - gateway to the south and more. Mouth-watering recipes, plus useful guides for those dreaming of living in France...
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Apple and<br />
Blackberry<br />
Clafoutis<br />
Serves 4-6<br />
Ingredients:<br />
400g apples (I used Granny Smith)<br />
125g blackberries<br />
250g crème fraîche<br />
50ml whole milk<br />
Seeds of 1 vanilla pod<br />
3 eggs<br />
100g all-purpose flour<br />
60g fine sugar<br />
1 tbsp brown rum<br />
Powdered sugar, to serve<br />
Instructions:<br />
aola Westbeek<br />
Preheat the oven to 180°C and grease a<br />
rectangular baking dish of approx. 26 x 18.5cm<br />
with butter. Peel, core and chop the apples.<br />
Spread them over the baking dish together with<br />
the blackberries. In a large bowl, whisk the crème<br />
fraîche, milk and vanilla. In a medium bowl, whisk<br />
the eggs, flour, sugar and rum. Add this mixture<br />
to the cream, eggs and vanilla and whisk well.<br />
Pour the custard over the fruit and bake the<br />
clafoutis for 35-40 minutes. Delicious warm or<br />
cold. You can dust it with powdered sugar or<br />
serve with ice cream for a more decadent<br />
dessert.<br />
Paola Westbeek is a food, wine and travel<br />
journalist. For more of her recipes, visit<br />
ladoucevie.eu, thefrenchlife.org and her<br />
YouTube channel, LaDouceVieFood
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