Tomato farcie and Raspberry clafoutis

My post is going to be a bit short this week... you'll have to savor yourselves in my recipe posts! I have started with french class for a few weeks and my dears I have forgotten how difficult french is. Learning a new language is not as easy as it used to be! Currently choking on Subjunctive and Conditional tenses...So many moods and certain and uncertain things that are still difficult to understand.

There are a few good things to rave about but will leave that for another day...I have to get moving because my husband's birthday is around the corner, hopefully I will have a DIY birthday gift post and a few treats that I made for his birthday. 27 has to be celebrated don't you think!! All things 27...that's my theme for his birthday, hopefully he does not read this post, because it's going to be a surprise!

I leave you with two very french recipes to try out this weekend. They are both very delicious and so easy to make.

Tomato farcie

Ingredients:

Four medium size Rosa tomatoes

500g mince

olive oil

1 red onion

2 crushed garlic

Salt and pepper to taste

1 cube beef stock

1/4 cup water

1/2 tsp cumin (or oregano)

1/2 tsp paprika (or thyme)

1/3 cup tomato paste

1/2 cup feta

1 cup Breadcrumbs

Method:

1. Preheat oven to 180°C. Start frying the crushed garlic in the olive oil and then add the onion until translucent.

2. Mix together the spices, beef stock and boiling 1/4 cup water.

3. Pour over the onion mixture, add the mince and tomato paste.

4. Let it simmer till fully cooked.

5. Slice off the top parts of the tomatoes and scoop out the insides.

6. Scoop in the mince mixture and finish off with breadcrumbs and feta, drizzle over olive oil and let them bake!

7. Bake for 10-15 minutes @180°C.

8. Serve hot!

Raspberry clafoutis

This dessert can be made with various other fruit like cherries, prunes or pears. The raspberries worked really well, especially with the added lime grind. Sweet,sour and tangy!

Ingredients:

1 1/2 cups of fresh raspberries

zest of one lime

125 castor sugar

2 tbsp of butter melted

85g flour

pinch of salt

4 egg yolks (or 1 egg and two yolks)

250ml milk

50ml cream

Method:

1. Preheat oven to 180°C. Mix together the lime zest, 2 tbsp of sugar and raspberries. Leave aside and let it rest.

2. Sift the flour and salt. Mix together the egg yolks, remaining sugar.

3. Slowly mix the flour and egg mixture together.

4. Mix in the melted butter, milk and cream.

5. Grease your dish with butter and use some extra sugar and dust over the butter. (add broken butter cookies or failed macaroons like me...very yummy!)

6. Put the raspberry mixture in the dish and squeeze a little bit until some of the juices come out.

7. Pour the batter over the raspberries and bake for 25 minutes until golden brown and set.

8. Serve with whipped cream!