One of the things that I like the act of cooking is the ability to experiment special new flavors and combinations. Moreover, there must be was the first to have discovered that the pears are perfect with cheese or chocolate is combined with almost any edible thing: D. I found myself, therefore, trying to figure out which plan best matches aromatic peaches. Standing in the kitchen, stuck my nose first into the bowl of peaches, peeled, then in every bush and bunch of plants in my possession, and then again in peaches and so on. I admit that if I had I probably would have given up spectators at the first sniff. At one point, I took a bunch of dried Sicilian oregano and I had an epiphany: I piaceee! Maybe you do not like it, or maybe find out that it is perfectly normal for a match foodblogger: so much the better, will say that my instinct has not dramatically messed! With these two ingredients, I made a clafoutis tangerine-flavored liqueur. If you do not have this you can replace it with another liquor liquor sour enough, I find that it is essential to counter the stucchevolezza clafoutis. You have the recipe for 3 cocottine (mine are heart-shaped and then, uh, I can not tell you the precise magnitude: but not small, but not great ... uhm. Regulator you: D).
clafoutis peaches and oregano
Ingredients: 3 ripe peaches
4 tablespoons of flour
2 eggs 70 g sugar 250 ml
milk 2 tablespoons butter 2 tablespoons
mandarin liqueur
oregano
Procedure:
Peel the peaches and cut into wedges. Sauté in a pan for a few minutes with a few tablespoons of liqueur mandarin and a handful of oregano. Beat eggs with sugar, add the cold butter, milk and then flour. Cocottine Butter and sprinkle with the sugar. At the bottom of cocottine, place the sliced \u200b\u200bpeaches and pour the mixture (covering 3 / 4 of cocottina during cooking tends to overflowing, as you can see from the picture: D). Bake at 180 degrees for 30-40 minutes.
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