A delicious springtime brunch.
It is zucchini season and many of us will have an abundance of it in our veggie gardens, so I will start with a wonderful recipe for a Zucchini Clafoutis which is perfect for brunch or a light meal.
You will need:
- 2 tablespoons of olive oil
- ½ large onion chopped
- A medium zucchini chopped
- 2 tablespoons of fresh thyme chopped
- 10 pitted green olives
- 2 tablespoons of capers
- Salt and pepper to taste
Start by sautéing the onions in a skillet with the olive oil and salt and pepper. Once the onions are soft add the zucchini and the chopped thyme. Once the zucchini is lightly browned set it aside to cool.
In a mixing bowl add 1/3 cup of flour, ½ cup of milk, ¾ cup of cream, ¼ cup of water, 3 whole eggs and 2 tablespoons of grated parmesan cheese. Mix thoroughly.
Place the zucchini mixture on an oven proof dish. Add the olives and the capers. Pour the batter over it. Bake it on a 375 oven for about 35 to 40 minutes. It should feel somewhat firm and golden. Serve immediately.
It is the perfect companion for my yogurt and peach terrine. Slice ripe peaches or nectarines and marinate them on some white wine with a spoon of sugar. Add the ingredients to a glass verrine (which could be any old fashion glass or mason jar you have) in layers alternating peaches and yogurt. You can start your brunch with it while the clafoutis is baking, this way you can easily coordinate the meal. To round it off add a refreshing and simple Boston Lettuce salad with a light vinaigrette : one tablespoon of apple cider vinegar, 3 tablespoons of olive oil, salt and pepper and a teaspoon of dried sweet basil.
Happy Sunday Brunch!