Monday, April 6, 2009


There is enough to deal with on the farm at the moment. No doubt about it.
But the work will wait. It's ready when I'm ready.
Yesterday I painted the café twice. Perhaps 3 times in total will do. Maybe it wont. Today I'll assess the result. Next item on my program are the ceilings in the kitchen and in the vineri.

Enough about work - today you may find a recipe for cherry clafoutis usefull.

You will need:

2 dl whipping cream from the same cows as below

1 1 / 4 dl whole milk from cows enjoying the good weather

1 vanilla pod

3 eggs from hens which take sun bathe

60 g sugar

90 g flour

400 g rumpreserved cherries

1 tbsp. juice from preservation

The rumpreserved cherries are unparalleled. You can also use ordinary preserved cherries - it's tried, but the result is somewhat less powerful and persuasive.

So let's get started.

Turn on your oven and set the temperature at 350 F. Grease a medium sized oven proof dish. Pour the cream in a small saucepan. Part vanilla pod and scrape out the grains. Put both pods and grains in the cream. Place the pot over a low heat and let the cream get warm. Do not boil - just heat a little. Pour your delicious cherries to drain in a sieve. Be sure to watch over them. Get a mixing bowl for the eggs and sugar. And whip. Beat the mixture untill it's foaming and airy. Add the flour and stir it in lightly with the sugar mixture. Now your cream is warm enough and you can take it off the cooker. Pour the milk into the cream and remove the vanilla pods. Pour the cream mixture into your mixing bowl and turn it all together quickly. Pour the dough into the oven proof dish and let the cherries fall in a carefully planned pattern. Or completely random - you decide. Drip 1 tbsp. cherry juice in the dough and put the dish in the oven. Bake the cake approximately 35 minutes and enjoy.

You have a soft, creamy and rich dessert cake in front of you. Tastes of summer and cherries. Now it's time to inspect yesterday's work.

Mild Monday

No comments:

Post a Comment