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Braeside Clafoutis

February 15, 2021
Clafoutis serving

Clafoutis was among one of Monet’s favourite deserts. The Braeside Clafoutis recipe is a delicious and easy to make dessert and with our version can be made all year round.

Clafoutis

Clafoutis is seasonal baked dessert of French origins using fresh black cherries. The following recipe uses frozen cherries as these are available year round meaning that the dessert is no longer confined to be a seasonal one.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine French
Servings 8

Equipment

  • Pie dish, Ø of about 24 cm

Ingredients
  

  • 600 g Cherries frozen, 1 bag
  • 125 g Flour all purpose or pastry
  • 150 g Sugar superfine
  • 2 Eggs
  • 100 ml Milk
  • 8 g Vanilla sugar 1 sachet
  • 1 tbsp Butter softened, for greasing pie dish
  • 1 pinch Salt

Instructions
 

Cherries

  • Thaw cherries overnight in refrigerator
  • Strain cherries keeping liquid and setting aside in a small sauce pan

Batter

  • Add flour to a medium sized bowl
  • Add 50 grams of the sugar, the vanilla sugar and a pinch of salt, then stir to combine
  • Add milk to a small bowl and break the eggs into the milk
  • Scramble the eggs and milk with a fork until well blended
  • Add egg and milk mixture to flour and whisk to obtain a smooth pancake like batter

Pie

  • Preheat oven to 180Β°C
  • Grease the pie dish with the butter
  • Place the strained cherries into the pie dish in a single layer
  • Pour the batter evenly over the cherries
  • Sprinkle 50 grams of the sugar evenly over the top of the pie
  • Bake for 45 minutes

Coulis

  • Add the remaining 50 grams of the sugar to the sauce pan with the cherry juices
  • Simmer on low heat until all the sugar is dissolved and he juices have reduced and thickened to a fairly thick syrup (think honey)
  • Set aside to cool
  • Drizzle artistically over servings of Clafoutis and serving dish

Notes

If cherries are in season, by all means use about 500 grams of fresh cherries with stems removed and pitted, although leaving the pits in is permissible and, according to tradition, even desirable as it is said to enhance the flavours and aromas of the Clafoutis. Alas, in that case serve this dessert with a warning and, please, no cherry pit spitting contests πŸ™‚
In any event, use black cherries if available.
If using fresh cherries you will not have the juices to make the coulis. Of course you can always take a handful of cherries, turn them into a puree with a blender and strain out the juices to make the coulis.
Clafoutis serving

Clafoutis serving

Original recipe courtesy zengourmand.com
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Keyword cherries, clafoutis, easy, flan
Foodies Recipes

Curry Shrimp Risotto Gratin

January 5, 2021
Curry Shrimp Risotto Gratin

Curry Shrimp Risotto Gratin

The Curry Shrimp Risotto Gratin is one of those dishes that may well make it into your regular monthly repertoire, as it does here at Braeside Estate. It’s easy to make, tastes wonderful, has a mild curry aroma and will impress your guests with the fancy version (see notes).
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine International, Spanish
Servings 6
Calories 280 kcal

Ingredients
  

  • 1 tbsp Butter
  • 1 tbsp Olive oil
  • 150 g (1 cup) Risotto rice Arborio but if you can get it – Vialone or Carnaroli preferred
  • 1 Onion finely chopped
  • 1 tbsp Curry
  • 150 ml (ΒΎ cup) white wine
  • 350 ml (1Β½ cups) chicken boullion
  • 200 g large shrimp about 18 shrimp of size 31-40
  • 6 extra jumbo shrimp – size 16-20 optional
  • 1 small jar of Artichoke hearts about 6 pcs. diced
  • 5 tbsp Parmesan grated
  • 180 g (3/4 cup) Sour cream
  • Salt and pepper to taste
  • Extra butter for gratin

Instructions
 

  • In large pot heat butter and olive oil
  • Add onion and sautΓ© for 2 minutes
  • Add rice and stir until evenly coated, then add curry and again stir to coat, about 2 minutes
  • Add wine to deglaze and cook until nearly absorbed
  • Add bouillon one ladle at a time and continue to cook with minimal stirring, always waiting until liquid is nearly absorbed, about 20 minutes
  • Stir in artichoke hearts, then add shrimp
  • Mix in 3 tbsp of the Parmesan, reserving rest
  • Carefully fold in sour cream, then transfer to a (round) gratin dish
  • Top with remaining Parmesan
  • Decorate with Extra Jumbo Shrimp if using
  • Distribute flakes of butter all over top and bake in pre-heated oven at 220Β°C for 10 minutes.
  • Finish under grill setting until you obtain a golden crust
  • Serve with a nice glass of white wine

Notes

You can make this recipe in two versions. A β€œplain” or “everyday” version and a β€œfancy” one. The fancy one simply adds one extra large shrimp per person on top of the gratin as a decorative kicker.
Recipe courtesy zengourmand.com
Keyword curry, risotto, shrimp
Braeside Estate Foodies

Easy Sunday Cake Recipe

November 4, 2020
Easy Sunday Cake

Easy Sunday Cake

The β€œEasy Sunday Cake” is light dessert that goes well with an after dinner coffee or digestive. It requires few ingredients and very little time to make, yet is always a great hit with fanily and guests alike. Once again, credit for the original recipe goes to my mother.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine German, Swiss
Servings 12
Calories 118 kcal

Ingredients
  

  • 250 g 8 oz Flour (Pastry or all purpose)
  • 250 g 8 oz Sugar
  • 2 Eggs
  • 250 ml 1 cup Milk
  • 150 ml 2/3 cup Oil (e.g. vegetable but NOT Olive oil
  • 1/2 package of Vanilla sugar
  • 5 ml 1 tsp Baking powdwer
  • 100 g 3 – 4 oz Hazelnuts (Filberts), ground
  • 30 ml 2 tbsp Cocoa powder
  • Icing sugar

Instructions
 

  • Preheat the oven to 180 Β°C (350 Β°F)
  • In a large bowl, beat eggs and sugar until foamy with a hand mixer.
  • Add milk and oil while continuing to mix on low speed
  • Incorporate flour, hazelnuts, baking powder, vanilla sugar and Cocoa powder
  • Pour mixture into a suitable baking pan (loaf, spring form, Bundt etc.)
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean
  • Let cake cool of and then finish with a dusting of icing sugar