Whip up a simple supper for two? These clafoutis make a great snack, and being meat free, are good for vegetarian’s too. I use a few cherry tomatoes, diced peppers, a sliced zucchini as my ‘filling’.
You also need 2 eggs, 30g grated Parmesan, a tablespoon of milk and another of cream, a small knob of butter 30g of flour (can use rice flour for Coeliacs), a pinch of nutmeg and seasoning.
Pre-heat the oven to 180 °C and while its warming up, butter tart tins / a shallow baking tray.
Beat the eggs with the cream and gently add the flour, milk and then cheese. Season with salt and pepper and the nutmeg.
Place the vegetables in the baking dish and pour the egg mixture over the vegetables. Stir in gently and bake in the oven for 50 minutes. Serve with a simple salad; I always save one for my lunch box and use it in a ftira.
