Today’s guest is a blogger I call a dear and kind friend. I’ve gotten to know Tanja through her fan page on facebook.She is a wonderfully talented food blogger, her pictures are breath-taking but what captivated me was her kind and gentle spirit. She is one of the sweetest bloggers I have met, she always has something encouraging and positive to say. Added to all of the above, her recipes are special and unique, I learn something new with her each and every post.
It is an honor to have her as a guest on my blog and if you haven’t already, visiting Tanja’s cooking corner is a true pleasure you don’t want to miss.
Hi, I am Tanja, and I blog over at Tanja’s Cooking Corner. I am so happy to be today’s guest at Chef in Disguise! I think that it is not necessary to mention that Chef in Disguise is a wonderful blog- just click on the recipes and you will be impressed by her colourful dishes and food presentations, by her recipes and above all, by her lovely stories! Beyond all this, Sawsan turned out to be one of the nicest and sweetest Foodie friends to me! Thank you so much Sawsan for letting me be your guest today!
I have chosen to post a clafoutis recipe that is one of my favorite, I make it regularly and we all love it!
Clafoutis with olives, thyme and feta cheese
Serves 2 as main dish/ 4 as starter
Adapted from: http://www.chefkoch.de/rezept-anzeige.php?ID=1220381227472352
Ingredients:
*100 g olives, black, pitted
*100 g Feta cheese (instead of Feta, you may also use crottins, semi-dry, 60 g-http://en.wikipedia.org/wiki/Crottin_de_Chavignol)
*2 egg (s)
*100 ml crème fraîche
*100 ml milk
*½ tablespoon thyme, fresh
*pepper
*Sea salt (Fleur de Sol)
* nutmeg
*butter (for the form)
Directions:
Preheat the oven to 170 ° C.
You may use Feta cheese (as I did) or a semi-dry Crottin, or any other goat cheese you like.
If you do not have fresh thyme, use dried thyme, but then take less.
Mash the goat cheese with a fork. In a large bowl whisk together eggs, Crème Fraiche, then add milk, and in the end carefully stir in the mashed goat cheese. Add salt sparingly
since the cheese is already strongly salted. Add pepper and nutmeg (to taste).
Place the batter into a greased baking dish (or 4 small ones, about 10-13 cm). Add a few olives on top (they sink slightly into the bulk liquid) and sprinkle with thyme.
Bake at 170 ° C for about 30 minutes.
The clafoutis should not be too brown, it is ready, when it is puffed and just slightly “wobbly” and reaches the consistency of an omelette. There is no need trying “to bake” it, because then it would be dry.
This clafoutis may be served as a starter, along with some salad (enough for 4 people), or with some French bread and salad as a main dish for two persons.
baker boxes
/ August 5, 2011I learned alot by reading your article. I have been reading your site alot over the past few days and it has earned a place in my bookmarks.
Nami | Just One Cookbook
/ July 27, 2011What a fantastic clafoutis dish Tanja! I’ve never had savory clafoutis before and olives and feta cheese in it? I’m IN!!!! It’s great to see two of my good foodie friends working together here. Great post for both of you!
thefooddoctor
/ July 27, 2011Thank you Nami, you are always too kind and sweet
Mel
/ July 27, 2011Hiya!!! I just wanted to pop over to tell you that I gave you a bloggie award today. You can find it at the bottom of this post: http://lifewithmel.com/cookingwithmel/2011/7/26/buttermilk-oven-baked-chicken-waffles-with-an-award-on-the-s.html
Talk to you soon!! xoxo
thefooddoctor
/ July 27, 2011Thank you ..thank you …thank you
You are so sweet Mel
sheila @ Elements
/ July 26, 2011What a wonderful meal! I would love to have this for dinner one night!
thefooddoctor
/ July 27, 2011My plans exactly
Tanja
/ July 26, 2011Thank you ALL for you wonderful and kind comments! I am so glad you like my recipe!
Ann
/ July 26, 2011That is SO cool! I love clafoutis and never thought to do a savory one – GENIUS! (I also am crazy about olives and feta). Beautiful photos and terrific guest post!
Mia's Domain
/ July 26, 2011This looks so delicious, Tanja! I am a huge fan of egg dishes. Beautiful photographs.
thefooddoctor
/ July 26, 2011I am too
You should check out her blog ..you’ll love it
Tanja
/ July 26, 2011Thank you so much, Mia! Glad you like it! Btw, I am also a huge fan of egg dishes!
saffronandhoney
/ July 26, 2011Oh that looks beautiful! A great savory clafoutis idea.
thefooddoctor
/ July 26, 2011I actually never knew you could make a savory variety
Tanja
/ July 26, 2011Dear Sawsan, Saffronandhoney, to tell you the truth until some 2-3 months ago I did not know either that there is a savory version of clafoutis. Whereby, FYI, this is a no flour version, it’s more like a thick omelette, but there are also the classic variants with flour. Give them a try, they are yummie too!
Maris (In Good Taste)
/ July 26, 2011This looks very delicious. Love all the ingredients and the e pictures are great!
thefooddoctor
/ July 26, 2011It is on my must try list
Tanja
/ July 26, 2011Thank you so much, Maris
Erin @ Dinners, Dishes and Desserts
/ July 26, 2011Wow! Great guest post, this looks amazing! Pictures are simply stunning!
thefooddoctor
/ July 26, 2011Thank you Erin
I love her pictures too
Aimee@clevermuffin
/ July 26, 2011This looks so rich and delicious. The photos are amazing!
thefooddoctor
/ July 26, 2011I want to try it too..it has most of my fav ingredients
chicaandaluza
/ July 26, 2011What a lovely recipe – can´t believe I´ve never thought of making a savoury Clafoutis!
thefooddoctor
/ July 26, 2011I never knew there was such a thing as a savoury clafoutis lol
Holly
/ July 25, 2011Oh I’ve never seen a recipe like this or heard of it… Feta and olives – I’m sold!
thefooddoctor
/ July 26, 2011same here
Rufus' Food and Spirits Guide
/ July 25, 2011What a beautiful dish. I always see sweet, but rarely savory versions of this classic.
thefooddoctor
/ July 26, 2011I totally agree..beautiful