How to make Berry Clafoutis
They say in life that one door closes and another opens. It sounds so cliched , but its true. This is exactly what is happening to me this week. I am literally closing a door. A door on something that just didn’t work and you know what, I couldn’t be happier about it.
Sometimes things are not meant to work. We take on too much or we take a step in a direction that we were not really passionate about. Perhaps we did what we thought we were supposed to do, envisioning ourselves happy in that future, all the while having that uneasy feeling that is hard to ignore.
For so long, I have been feeling like I had lost my groove. I just didn’t feel quite like me. Somehow, there was a spark missing, and all because I wasn’t really being me. I have been making decisions for a while now and they are good decisions for a change. Decisions based around where I really feel I need to be and need to go. Decisions that are true to me. But risky decisions. Decisions that leave me living a little closer to the edge than I would like. Ok, a lot closer. And I have been feeling nervous.
Then something happened this week. I was in my groove again. Often when I feel like this, I’m feeling good. I might get an extra look in the street, or maybe a few. Male or female, it doesn’t matter. I remember one day this happened and I’m thinking, “Wow, I must be looking good today. This is what used to happen when I was 22! Just call me yummy mummy!” Then I walked into the ladies toilets and looked in the mirror. I realised I had my top on inside out. This is not the only time that happened.
But this week was different. First one thing happened, and then another. I checked my clothes. I looked in the mirror. All was ok. Even my undies were the right way round. I think finally the universe is saying….. “You’ve got it. You’re in exactly the right place for where you are meant to be right now. Don’t give up because its going to happen.”
So I made Berry Clafoutis. A kind of a celebratory treat. With cream. Lots of cream.
1/2 cup plain flour
1/2 cup caster sugar
3 tablespoons whole almonds (you can use almond meal but I like the added texture. If you don’t have a food processor, use meal though)
1/2 tspn salt
4 large eggs
1 1/2 cups whipping cream
1 teaspoon vanilla extract
Grated zest 1 lemon
Fresh cherries or frozen blueberries or raspberries (I used cherries and blueberries. Mostly because Poppy is a blueberry fanatic. I worry one day I will come home to a child who looks like Veruca Salt)
In a food processor, whiz up flour, sugar, almonds and salt. Pulse to combine. Add eggs, cream, vanilla, lemon zest. Pulse to combine, scraping down the sides of the bowl, cover and refrigerate for 30 minutes. The mixture will be quite runny, like pancake batter. You can leave this for a few hours if you like. Great if you are having guests over.