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OTHER PREPARATIONS
Tomato and mozzarella clafoutis
Egg and tuna bake
Preparation: 15 min • Cooking: 25 min
Preparation: 10 min • Cooking: 40 min
Serves 6
30 cherry tomatoes
200 ml single cream
3 eggs
250 g mozzarella
2 tbsp olive oil
10 basil leaves
salt & pepper
Preheat your oven to 180 °C (gas mark 4)
Wash and halve the tomatoes. Sprinkle with olive oil and
season with salt and pepper.
Place the cream, eggs, basil and mozzarella in the blender
jug. Turn the selector to 3 and blend for 30 seconds.
Brush 6 individual ramekins with oil.
Divide the tomatoes (cut side down) between the ramekins,
pour the mixture over and bake for 25 minutes.
To prevent the tomatoes from giving off liquid, you can
precook them for 30 minutes in a hot oven.
Serves 6
250 g tuna in brine
4 eggs
80 g grated Gruyère
cheese
120 ml single cream
1 spring onion
chives
salt & pepper
Preheat your oven to 210 °C (gas mark 6).
Peel and quarter the onion and snip the chives. Using a
fork break up the tuna.
Break the eggs into the blender jug, add the cream
followed by all the other ingredients.
Turn the selector to 2 and blend for 30 seconds. Use the
spatula to push the mixture down if necessary.
Pour the mixture into a buttered cake tin (or silicon mould)
and bake for 30-40 minutes.
Serve hot, either as a main dish with vegetables and a
tomato coulis or as a starter with a green salad.
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