There are so many things I admire about Nicola's recipes and photography. To me, her food is the perfect balance of health and pleasure, with a down to earth approach that's inspired by the seasons. Nicola and I became friends about 4 years ago, when I first entered the world of blogging. We've been writing to each other ever since, and I'm so grateful for her warm words of encouragement, and help over the years.
I'm absolutely delighted to share a recipe from Homegrown Kitchen, for berry and vanilla clafoutis. It's a simple take on the classic French dessert, with a softly baked, custard-like texture, and little bursts of sweet, tangy berries. I recommend serving warm, with a jug of pouring cream.
BERRY & VANILLA CLAFOUTIS2 cups fresh or frozen blackberries, thawed ( I used frozen raspberries)
1 cup / 250ml whole milk or coconut milk
1⁄4 cup / 50g sugar or 3 tablespoons honey
1⁄2 teaspoon pure vanilla extract
1/3 cup / 50g white flour
Preheat the oven 190°C. Generously grease a large tart dish with butter or coconut oil.
Arrange the fresh or thawed berries in a single layer in the tart dish. In a large bowl, whisk together the eggs, milk, sugar/honey, vanilla and salt. Slowly add the four, whisking as you go to avoid lumps, until a smooth thin batter is achieved.
Pour the custard over the berries and bake for about 30 minutes until just set. It’s okay if the middle is still a little wobbly – just not runny – as it will set as it cools. Serve warm or cold with a dusting of icing sugar.
Store leftover clafoutis covered in the fridge, and consume within 3 days.
Recipe shared with permission from Nicola Galloway's new book Homegrown Kitchen. Photography and styling by yours truly.