Thursday, July 9, 2009
Aside from meat, most seafoods and coriander leaves, there's nothing else that I cannot/will not eat.
Although I am lactose intolerant (I still eat small servings of yoghurt or custards - the belly pain is worth it) I can wolf down a multitude of baked goods and suffer little more than an overextended belly (and slight guilt).
My sister-in-law and father-in-law on the other hand a sensitive to wheat and dairy products, which usually means I have to look a little harder to find a dessert that will please everyone. Luckily, there is such a multitude of gluten and dairy free recipes out there these days, especially on blogs, that make finding a recipe so much easier (and fun).
La Tartine Gourmande is brilliant for all sweet things with alternative tart crusts and fillings - I have already bookmarked many more for family gatherings. Speical diets no longer mean boring or tasteless food.
On a side note - whilst I was preparing dessert I had the pleasure of viewing my gorgeous ballerina pink Camelia's, one of the perks of Winter.
prep time: 25mins.
cooking time: 25mins.
taste: 4/5. I couldn't find almond flour so I substituted 1/4c almond meal and 1/4c spelt flour - the clafoutis ended up being a little on the 'gelatinous' side - the parts that weren't covered in fruit were a little chewy and jelly-like in texture. Other than that the combination of the tartly sweet strawberries and rhubarb with hints of bitter orange was lovely. Just the right amount of sweetness to balance out the acidity.
would I make it again: Yes - I might try to source the almond flour or perhaps substitute with something else.
recipe: Orange-flavored strawberry & rhubarb clafoutis