January 22, 2015
This delicious recipe is from the latest Australian Women's Weekly Cookbook, "In Season". A beautiful cookbook with recipes to suit Summer, Autumn, Winter & Spring. Gorgeous photography & easy to follow, inspiring recipes. This is a popular cookbook gift for Her but the recipes will also appeal to men, as some of the recipes are geared for the outdoors.
With the abundance of juicy plums in the next few months, this recipe is a good one. It is light, as it is gluten free, very simple to make and works well for a family treat, or make it to impress your friends at your next dinner party. The recipe calls for ground hazelnuts & roasted halved hazelnuts. We used what we had in the pantry, which was ground almonds & sliced almonds, instead. We used exactly the same quantities and it was perfect.
Plum & Hazelnut Clafoutis
500g red flesh plums
60g butter, softened
1/2 cup caster sugar
1/2 cup ground hazelnuts (we used ground almonds)
300 ml pouring cream
1/4 cup (70g) roasted skinless hazelnuts, halved (we used sliced almonds, lightly toasted in a pan - stir constantly as they toast fast)
1 1/2 tsp icing sugar (to sprinkle on top for serving)
This is decadent with the cream content, but despite this, it absolutely tastes divine with a scoop of good quality vanilla ice cream!
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