Farmers' Market

Fresh Produces

Farmers' Market    To    My Backyard


It is a treat to get fresh produce from the farmers' markets. The market is on every fourth Saturday.  Today we were lucky enough to get there early, people were enjoying the market even though the weather was not the best.  In the early morning, the rain was strong enough, that made the ground slightly wet, but we all were very enthusiastic people, we did not like to miss out the right things.

Fresh: From The Farmers' Market

From the market I got fresh dutch carrots,  radish and asparagus, and fresh fruits of course; pink lady apples, cherries and white peaches.  I have enough greens vegetables from my garden, cabbage, Swiss chard, chives and herbs, so I could do a lot of cooking with them.  The fresh fruit is good for eating, but I may be able to pinch some of the cherries for a Clafoutis.  I will make the best what I got today, baking Cherry Clafoutis

Freshly Baked Cherry Clafoutis

Fresh Cherries  and   Fresh White Peaches

The fresh produce from my garden- strawberries, cabbages, Swiss chard, chives, sorrels and the fresh herbs.  My children will be very proud and happy to know this because we will stay healthy.

Fresh Fruits and Vegetables  from  My Backyard

Today's cooking is my version of cherry clafoutis.   Cherries are seeded to make a light and delicious individual clafoutis.

The ' original ' clafoutis comes from the Limousin region of central France, where cooks prepare a sweet, uncomplicated baked dessert consisting of black cherries arranged in a  baking dish and covered with a thin batter.  Today black cherries are less common, so red cherries and other fruits such as pear and apple are generally substituted. (Joël Robuchon)

Recipe:

Cherry Clafoutis-Susy's Style (individual clafoutis)

Buttered and Sugared Ramekins (4)

32 large fresh cherries, seeded

1 small egg

60 g sugar

2 tablespoons cream+1 tablespoon sour cream

3 tablespoons milk

3 level tablespoons plain flour

1 teaspoon vanilla essence

Method: Using an electric mixer; blend the egg until frothy.

Add in the vanilla essence, sugar, cream and sour cream, the milk and the plain flour

Mix them together until well blended about 2 minutes.  Keep aside to rest for 10 minutes.*

Put 8 the seeded cherries in each prepared ramekin and pour the batter over the cherries.

Bake in the preheated oven for 18 minutes until the batter puffs up and turns to a golden brown.

To serve:  serve warm or room temperature and dust with icing sugar.

The batter is ready to pour over it.

Baked cherry clafoutis

* Giving  The Batter A Rest.  (Joël Robuchon)

When preparing a flour-based batter, it is best to let the mixture rest for about 10 minutes before proceeding.  WHY? Because when liquid is added to flour, the flour comes alive and begins to 'work'.  Letting the batter rest allow the gluten to 'relax', making for a more homogeneous batter in the end.

Happy  Weekend.!

Susy