Cheese Bruschetta & Summer Berry Clafoutis
July brings us broad beans also known as fava beans and touted as a superfood with a range of health benefits. And berries galore….
Broad Bean and Goats’ Cheese Bruschetta
Ingredients
400g/14oz fresh broad beans, (about 300g/10½oz when podded)
1 whole red chilli
2 garlic cloves, finely chopped
1 spring onion, thinly sliced
1 lemon, zest and juice only
1 tbsp dried oregano or 2 tbsp fresh chopped oregano
½ loaf sourdough bread, sliced
4 tbsp olive oil
200g/7oz soft goats’ cheese
Method
- Heat a large saucepan filled with boiling water. Blanch the beans very briefly (just to soften, not to cook them through). Drain and set aside to cool.
- Roast the chilli over a direct flame on the hob until blackened a little, but not completely charred. Or, char them under a hot grill. Slice open and remove the seeds. Cut the flesh into thin ribbons.
- Mix the chilli, garlic, spring onion, lemon zest and juice together. Add the oregano and broad beans and lightly crush them as you mix. You don’t want a smooth purée, but it needs to hold together.
- Heat a large griddle pan and drizzle the sliced sourdough with a little olive oil. Place on the griddle and cook on both sides for 1-2 minutes, or until the bar marks appear.
- Remove from the heat and spread with the goats’ cheese. Top with the broad bean mixture and serve.
Summer Berry Clafoutis
Ingredients
50g softened butter
400g mixed berries strawberries, raspberries, blueberries
For the Batter:
100g ground almonds
10g marzipan
2 tbsp plain flour
100g caster sugar
2 eggs
2 egg yolks
250ml double cream
Vanilla essence
Method
- Heat oven to 190C/170C fan. Gas mark 5.
- Butter a 23cm flan dish or tin and scatter the berries over the base.
- Whizz all the batter ingredients in a blender until smooth then pour it over the fruits. Transfer to the oven and bake for 20-25 mins until risen and golden brown.
- Serve warm. Dust with Icing Sugar and pour over some double cream or serve with some ice cream.