Hubby has been working awfully long hours lately and the baby goes to bed at 19.00 so I have nice long evening to myself. Not that I don’t miss my husband…or the little bug.
Today I was pottering round the kitchen preparing a summery salad and cherry clafoutis. Here are the recipes:
Roast 5 beetroots with extra virgin olive oil, balsamic vinegar, salt, pepper and fresh thyme for 30 min in 180 degrees Celsius. Boil few new potatoes. Wash salad leaves. Boil 4 eggs. Beetroots and potatoes are dressed with mayonnaise, creme fraiche, lemon juice, salt, pepper and a bunch of chopped dill.
The recipe is from Skye Gyngell’s book My Favorite Ingredients.
zest of one lemon
1/2 tsp ground cinnamon
In a saucepan melt the butter till bubbly but not brown, add cherries, sugar, cinnamon and lemon and cook for 10-15 minutes till the cherries are soft and the juice nice and sticky. Pour 2/3 of the cherries into your baking dish and reserve the rest for later.
3 tbsp sugar
1 tsp vanilla extract
75g ground almonds
75g sifter flour
pinch of salt
Cream egg yolks and sugar till pale and fluffy, add cream, vanilla, flour and almonds. Beat up the egg whites with a pinch of salt to soft peaks and gently fold it in. Cover the cherries and bake for 20min in 200 degrees Celsius. I added some flaked almonds on the top for an extra crunch.
Let it cool for 5 minutes and serve with the cherry sauce.
May I add I did not eat the whole dessert myself!
And there is some visual entertainment too. As you know I like a good TV drama. The Kennedys failed terribly, it is so dull I couldn’t bare to watch it even though I only caught the 3rd episode. But I was in for a real treat – Mildred Pierce. Kate Winslet is excellent, there is a real nasty character, a sneaky character, amazing production design of my favorite era, captivating plot and great costumes. What not to like?