(Clafoutis de légumes)
Perfect Sunday dinner this one. You know "THE SUNDAY NIGHT" (it could be a film maybe don't you think so?). When you come back from wherever-it-was : a little bit exhausted by the traffic, a little bit exhausted by the day, a little bit exhausted by the children (your friends, family, mother-in law, you choose) or simply a little bit exhausted full stop... Then you have to prepare something to.... eat for your family and you don't want to do it. The restaurant ? You already been at lunchtime... A salad or nothing ? Your children are terribly hunnnnngry. Ok, ok, ok. Please find the vegetable clafoutis. You have nothing to do at all. Ok, open a pack of vegetables and mix it with eggs. Are you looking for the meaty side : add some ham to the preparation. Your children will be satisfied and you will finally have your salad to accompany it....Blessing!
Wine pairing : Cabernet de Saumur (Rosé) from the Loire Valley.
A quick glance in your kitchen...
In your fridge
Activia yogurt (or Greek yogurt)
Fresh basil leaves
In your cupboard
In your freezer
A mix of ready made vegetables in pouch
400g 14 oz of frozen vegetables (haricots, carrots, garden peas, broccoli, etc...)
100g 3,5 oz of Activia yogurt (or Greek yogurt)
40g 1,41 oz of flour sifted
2 echalion shallots finely shopped
1 handful of fresh basil leaves finely shopped
* You can add 200g 7 oz of ham to the preparation if you wish.
Preheat your oven to 180.
In a pan, fry the vegetables with the shallots for 5 minutes.
In a little bowl, mix the eggs with the yogurt and the flour.
Add the vegetables with the fresh basil to the eggs preparation and combine thoroughly.
Line a rectangular tin with baking paper.
Pour the preparation in.
Bake for 30 minutes.
Serve with a green salad.
Dressing ideas (HERE)