Red apple

The Paper Chef is on and this month (again) the ingredients are not that easy but so it should be. I believe that creativity thrives the best on barren ground, without some resistance we get a bit lazy and we stop seeing the need of invention. This is maybe more true of life but I think it applies to cooking as well, when I was a student and my fridge (or my shelf in the fridge) was rather empty, I was a whiz in coming up with great meals without really having the experience of cooking. I did know how to cook but I hadn’t done it for that long; now when my fridge is much fuller, I am far less creative. Nowadays I have a lot more experience of different recipes and cuisines and can therefore invent a lot from my memory but then, then it was pure invention. Maybe not very orthodox but still, we were happy and adventurous. So now you have the opportunity to be young, to be daring, to challenge your creativity – participate in the Paper Chef this month!

If I now could move over what I really set out to post about, namely this glutenfree apple clafoutis made with ricotta instead of the usual flour. I was actaully going to add the flour but I just forgot about it and it turned out to be so good with just the ricotta that I think I will continue with this version instead when I make clafoutis in the future! And it is glutenfree for those of you who have to think about that!

Ricotta clafoutis with apples, walnuts and cinnamon

not a very big oven form, medium sounds good

60 g/ 2.1 oz walnuts, chopped
3 apples
1 tsp cinnamon, ground
2 tblsp + 100 ml/ 0,42 cup sugar
butter, a walnut sized knob
3 eggs
125 g/ 4,4 oz fresh ricotta
100 ml/ 0,42 cup milk

– Chop the walnuts and peel and dice the apples.
– Melt the butter in a skillet or a pan before adding apples and walnuts.
– Sprinkle cinnamon and the 2 tblsp sugar over and braise for about 4-5 minutes. Stir often.
– Meanwhile you whisk eggs, remaining sugar and milk into a batter.
– Pass the fresh ricotta through a sieve and add it to the batter. Mix well.
– Grease an oven-proof form, preferably ceramic, with plenty of butter and spread out the apple and walnut mix evenly over the bottom before pouring the batter over.
– Bake in a pre-heated oven (175°C/350°F) for about 20-25 minutes.
– Best served tepid or cold.

Ricotta clafoutis with apples, walnuts and cinnamon

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