At this time of year we always start looking through the freezers (there are 3 here) to shift some of the food that has been put there last summer. We want to make sure we make use of the harvest from last year, as well as make sure that we have room to put the fresh food that will be coming in a few months. We also need to butcher some meat for the next year before the weather gets warm, but we need to get some space in the freezers first.
Does your freezer have a whole lot of mystery items at the back or down the bottom? Ours do… I went through them on Saturday afternoon and found 2 different frozen garlic breads, 2 open packets of grated cheese, as well as several unidentified cuts of meat – though to be fair, butchering our own meat means that there are often a few unidentified cuts of meat (I’m not a much of a butcher). I also found a whole lot of random vegetables and several bags of mulberries, blackberries, and raspberries that we had frozen last summer.
Once I found those berries, my thought immediately turned to what dessert to make them into, because Sunday isn’t complete without a delicious dessert. Ten minutes spent on Pinterest, and I decided that I would try a clafoutis. It’s something I’ve often seen, but never really made. It turns out that it is super easy, and super delicious. When summer comes around, I’ll be making this with peaches and apricots as well as fresh berries!
- 650g berries
- 3 eggs
- ⅓ c sugar + 2T extra
- 1t vanilla extract
- ½ c plain flour
- ¼t baking powder
- ½ c cream
- ½ c milk
- Preheat the oven to 180*c
- Grease a 30cm ceramic flan pan.
- Spoon the extra two tablespoons of sugar into the flan pan and run it around so that the sugar coats the entire pan.
- Place ⅔ of the berries into the flan tin to evenly cover the base.
- Beat the eggs together with the ⅓ c sugar and vanilla until thick and creamy.
- Stir through the flour and baking powder until there are no lumps
- Mix in the cream and milk.
- Pour the mixture over the berries into flan tin.
- Place the remaining berries on top of the mixture, allowing them to sink in a little.
Is your freezer an abyss too? Have you made a clafoutis? Can you pronounce clafoutis? (Its cla-foo-tee)