Blueberry Flaugnarde for April’s SRC

I am a proud member of Secret Recipe Club and I applaud all of the blood, sweat, and tears put in by the founder,   Amanda.   The hosts are awesome as well (and all volunteers):   Angela,  Angel, Jane,  and Suzanne.   Please stop by their respective sites and give them some comments and cudos.

Ladies, your dedication is appreciated!

Secret Recipe Club

SRC is a great way to expand your foodie horizons and meet different bloggers.   The premise is that you will be assigned a “secret pal,”  you explore your new friend’s site, and then secretly bake or cook away with one of your new pal’s recipes.   I have had great experiences in my previous assignments.

That being said, I have been a bit concerned about getting my SRC assignments every month.  There is always a bit of trepidation as I open that email.    What if I get an international blogger?    Will I be able to make something from their blog?   I don’t want to have to convert ingredients and measurements.    What if all the recipes’ ingredients are too weird and unattainable?

Well, my time came to get an international assignment.     BUT, what a treat it was.   I was given Tandy at Lavender and Lime.    Tandy lives in South Africa and is an accomplished cook.   I was not intimidated by ingredients or measurements.   I was intimidated by all of Tandy’s honors, accolades, and accomplishments in the food world.    I am impressed!

Tandy travels a lot, makes lots of winery visits, and tries to cook local—another kindred spirit (but I am sure Tandy travels more and gets to visit more exotic places than we do.)

Her tastes are varied and her recipes sound delicious and I had a hard time pinning down a recipe to make for SRC.     Here is what I narrowed it down to:

Grape and Blueberry Flaugnarde

Mediterranean Pasta

Pickled Peppers

Red Pepper, Sausage and Rocket Pizza

I had just made pizza, I wanted to save the pickled peppers for ones fresh from the garden, the pasta sounded delicious, but I really needed a dessert for the weekend.    The flaugnarde it was then.

Tandy explains that a flaugnarde is similar to a clafoutis  but that clafoutis are mostly made with cherries.   (Conversely, a flaugnarde is made with any other fruit.)      And I had blueberries in the freezer.    I am still all about cleaning out the kitchen, so it had to be blueberries.

I have to admit, I was going to be true to Tandy’s recipe and convert it to U.S. measurements.   I got about halfway through and gave up when I would have to call for 1 cup plus 3/4 tablespoons of milk.     Instead, I went back to a clafoutis  recipe from an earlier post for a “Forgotten Plum Clafoutis”  (which apparently is not a clafoutis at all but is more of a flaugnarde).  🙂 

I guess I was intimidated by the measuring units after all.

Blueberry Flaugnarde
inspired by Tandy Sinclair‘s Grape and Blueberry Flaugnarde

1  lb. blueberries (about 3 cups)
1/3 c.  brown sugar, loosely packed
4 farm fresh large eggs
1/2 c. sugar
1 c. 2% organic milk
1/2 c. flour
1/4 t. salt
3 T. melted butter (cooled)
2 T. Amaretto
1/2 t. vanilla
more softened butter for coating baking dish
1/4 c. powdered sugar for dusting.

Preheat oven to 400 degrees.

Toss blueberries with the brown sugar.  Set aside.

I did use frozen and the dish came out fine.

Place the next eight  ingredients (eggs through vanilla) in a blender and blend until smooth.

Prepare  a shallow baking dish by coating it with soft butter (or you can spray it with cooking spray).  Arrange berries in dish.

Berries and brown sugar in buttered dish.

Pour blended mixture over  berries.

Ready for the oven.

Carefully place in oven.  Bake for 35-40 minutes.   Remove from oven and let cool.

I let it get a bit brown in the oven...

...but I still think it looks rustic and delicious.

Dust with powdered sugar.

I enjoyed perusing through Tandy’s posts.   Please check out her Friday’s Food Quizzes for lots of good foodie information.

Please check out all recipes for this month’s blog hop.

36 comments to Blueberry Flaugnarde for April’s SRC