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Beach inspired products and ideas for people who want to bring their food to life.

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Beach inspired enamelware, kitchenware and recipes for bringing food to life.

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Blueberry Clafoutis

A simple but stunning French inspired dessert, perfect when you need something quick and fuss free.  

BLUEBERRY AND HAZELNUT CLAFOUTIS

INGREDIENTS

200 ml pouring cream

½ tsp vanilla bean paste

4 eggs

80 gm caster sugar

 25 gm plain flour, sifted

Finely grated rind of ½ lemon

50 gm hazelnuts, finely chopped

For dusting :icing sugar 

Blueberry compote

250 gm blueberries

15 gm caster sugar

Juice of ½ lemon

METHOD

1.     Preheat oven to 180C. For blueberry compote, combine ingredients in a small saucepan and stir over medium heat until blueberries bleed colour (3-5 minutes). Set aside.

2.     Combine cream and vanilla bean paste in a jug. Separate 2 eggs and set eggwhites aside. Beat yolks with remaining 2 eggs and sugar in an electric mixer until light and creamy. Add flour and lemon rind and whisk to combine, then add cream and stir to combine. Whisk eggwhites in a separate bowl until soft peaks form, then fold into yolk mixture. Add nuts and fold to combine.

3.     Divide batter among 4 lightly buttered and sugared 1-cup shallow ovenproof dishes. Spoon on blueberries and bake until golden and just set in the centre (12-18 minutes). Stand to cool briefly. Serve warm, dusted with icing sugar.