Filter
Reset
Sort ByRelevance
Tanya McGill
Green herbal clafoutis with artichoke hearts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Extra needed: low cake mold (ø 26 cm).
-
Preheat the oven to 200 ° C.
-
Grease the pie shape well.
-
Finely chop the parsley and basil.
-
Cut the chives finely.
-
Let the artichoke hearts drain.
-
Melt the butter.
-
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.
-
Stir in the herbs with salt and freshly ground pepper.
-
Pour the batter into the cake pan.
-
Halve the artichoke hearts and pat dry with kitchen paper.
-
Divide the artichoke hearts and olives over the batter into the mold.
-
Slide the mold into a ridge in the middle of the oven and bake the clafoutis golden brown and done in 30-35 minutes.
-
30 minMain dishbasmati rice, onion, yellow bell pepper, chicken liver, sunflower oil, Tikka Masala sauce, peas very fine,chicken liver curry
-
75 minMain dishonion, ginger, garlic, mild curry powder, unsalted cashew nut, buttermilk, butter, Leg of lamb, coriander leaf,Indian lamb curry with buttermilk
-
40 minMain dishsweet potato, swede, celeriac, shallot, Cajun spices, sage, olive oil, butter, salmon fillet, cream, almond shavings,puree of sweet potatoes with roasted swede and salmon
-
25 minMain dishtraditional olive oil, Thai stir-fry mix, chicken breast, mix for chicken curry, chicken broth in pot, tap water, basmati rice, brown lentils in tin,meal chicken soup
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it