Friday, 25 September 2009
Cranberry clafoutis and first school day
When I was at school I used to feel very nervous after summer holidays, before the first school day. Why? Actually, I don’t know))
It seemed to be nothing out of the way, the same school, the same teachers, the same classmates. Everything was as usual.
But the last day of summer holidays always made me nervous. All the day I could not find any peace and in the evening could not just fall asleep.
A long time has passed, I graduated from school and now autumn does not mean the end of holidays anymore!
But this year I felt a little bit nervous at the end of summer again. Do you know why? My niece was going to school this year!
I felt restless all the evening: I checked my camera, my SD card, I wondered if I should take one lens or another one and tried to guess when I would return to work.
After all I got tired of all that stuff and went to kitchen.
"I need to cook something", - I thought.
Cooking always calms me.
Few days ago I bought some buckwheat flour and felt like trying to make clafoutis with it. So I took some buckwheat flour, cornstarch, grounded walnuts, cranberries and some cardamom – it goes well with walnuts and with cranberry – as it turned out.
Well, it was pure improvisation but I liked it very much!
What about first school day –everything was just wonderful! Everybody was joyful and happy – even my niece, who had to spent some hours at school;)
Buckwheat flour, walnut and cranberry clafoutis
for 4-6 serves:
butter, for the ramekins
1/2 cup brown sugar
1/4 cup buckwheat flour
1/4 cup grounded walnuts
1 tsp cornstarch
1/2 cup whole milk
4-5 cardamom beans, seeds scraped out and crushed
4/5 cup cranberries
1. Preheat the oven at 350 F. Butter 4 or 6 ramekins and set aside.
2. In a bowl combine buckwheat flour with cornstarch, sugar, walnuts and cardamom.
3. Add eggs one by one and mix well mix.
4. Add the milk and the cranberry, mix until just homogeneous.
5. Divide the batter between the ramekins. Drop some more cranberries in each ramekin.
6. Bake for 20-25 minutes. Serve clafoutis lukewarm.