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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This low cost potato and cheese clafoutis is the ultimate comfort food – creamy inside, crunchy on the top and simply delicious, on the table in 35 minutes, it also freezes well.
1 Preheat oven to 200°C. Spray a frying pan with oil and set over a medium-high heat. Add potatoes, carrot, spring onion and garlic and cook, stirring, for 5 minutes.
2 In a 25cm round baking dish, arrange the vegetable mixture. Add tomatoes.
3 In a bowl, beat eggs. Add the yoghurt and milk, mix well. Sift in the self-raising flour and combine. Add half of the parmesan and season with black pepper and a pinch of salt.
4 Pour egg mixture over the vegetables. Sprinkle remaining parmesan on top. Place in the oven and cook for 25-30 minutes, until clafoutis has risen and is golden.
5 While clafoutis is cooking, in a medium bowl, combine oil, vinegar and mustard to make dressing. Add spinach and peppadews and toss before serving with clafoutis.
Make it gluten free: Use gluten-free flour and check mustard is gluten free
You can buy peppadews pickled and ready to go from most supermarket delis or where pickles are shelved.
Leftover clafoutis is great reheated or served cold for breakfast or lunch.
Calories 488 cal
Kilojoules 2040 kJ
Total fat 24 g
Saturated fat 6 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
I’m afraid this had very little taste and it would probably be a good idea to boil or parboil the potato pieces first to ensure they were cooked through.