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Tanya McGill
Green herbal clafoutis with artichoke hearts
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Ingredients
Directions
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Extra needed: low cake mold (ø 26 cm).
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Preheat the oven to 200 ° C.
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Grease the pie shape well.
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Finely chop the parsley and basil.
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Cut the chives finely.
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Let the artichoke hearts drain.
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Melt the butter.
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In a bowl, beat the eggs and add cheese, self-raising flour, crème fraîche, milk and butter, stirring in succession, and beat everything until smooth.
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Stir in the herbs with salt and freshly ground pepper.
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Pour the batter into the cake pan.
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Halve the artichoke hearts and pat dry with kitchen paper.
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Divide the artichoke hearts and olives over the batter into the mold.
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Slide the mold into a ridge in the middle of the oven and bake the clafoutis golden brown and done in 30-35 minutes.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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