Blackcurrant clafoutis

A traditional clafoutis contains black cherries but I used blackcurrants for this. To balance the sharp and sour taste of the fruit serve with a dollop of crème fraîche or a scoop of vanilla ice cream.

BLACKCURRANT CLAFOUTIS

2 eggs
1/2 cup sugar
125g blackcurrants
1/2 cup flour
3/4 cup milk
1 tablespoon Cointreau
grated lemon peel

Preheat the oven to 150°C. Grease an ovenproof dish with butter, add the blackcurrants and sprinkle with half of the sugar. In a mixing bowl, whisk the eggs and the remaining sugar. Stir in the flour, the milk and the Cointreau to form a smooth batter. Pour the batter over the blackcurrants and place in the oven. Bake for 20-25 minutes and serve lukewarm.

Colour lovers: Black Forest gateaux

These colours are dark and sticky like 70%cocoa but also sweet and fruity like amarena cherries and kirsch liqueur. With some whipped cream and soft chocolate sponge this is a very comforting and feminine palette and as delicious as a Black forest cake.
Check out the palette at colourlovers

Update from my garden: French beans

This is the first lot of the climbing French bean 'Cosse Violette' we picked today. The lovely purple colour turns to green when cooking.

Merry-go-round

My first batch of fauxlaroid images. Love it!

Greece

Colour lovers: citrus fruits

Acidic colours: lime, lemon, tangerine, orange and pink grapefruit. With a pH level of around 2.5-3 orange is not as strong as lemon but still as acidic as household vinegar. Who would have thought?
Check out the palette at colourlovers

Balance act

These stones remind me of the Canadian 'Inukshuk' (for the Inuit a cultural symbol that is even featured on the flag of Nunavut) but these photos were taken in Greece on the vulcanic island of Santorini with it's dramatic red and black lava rocks.