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!
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
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 Flaugnarde1 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.
I love your humor in this post and the dish looks positively scrumptious!
I had no clue what a flaugnarde was until this post…and I lived in France for a year! Thanks for sharing…it’s going on my list of things to make! (I have wild blackberries in my freezer from last summer that are calling my name…)
Clafoutis or flaugnarde – whatever the name, it still looks awesome. I would love to use some of my frozen blueberries for this!
(P.S. I hope you don’t get my blog – you would probably have more trouble with the translations than the conversions :-))
This looks heavenly! Studded with blueberries has taken an all new meaning in this delicious dessert 😀
Cheers
Choc Chip Uru
I need to try this event sometime–it always looks so fun. 😉 I love all of the blueberries in this–yum! I made my first clafoutis a while back and keep thinking that I need to make another version. I now know to call it a flaugnarde if I change the fruit! 😉
Good job–it looks delicious. I always have blueberries in the freezer (that probably need to be used) so I’ll try it soon.
Great SRC pick.
Having blueberries in the freezer is a good thing! I now have another way of serving them! Great choice.
Oooh I have never heard of flaugnarde but it looks delicious! Great job!
I make clafouti all the time (I’m a sucker for frozen cherries) but I always thought I could substitute any fruit and it would be a clafouti – boy was I wrong 🙂 Learn something new every day. I think someone needs to correct Food Network and tell them that the Barefoot Contessa’s Pear Clafouti is really a flaugnarde 🙂 Such a great SRC choice for a recipe 🙂
I’m so glad I found your blog and, subsequently, Tandy’s 🙂
Me to, I had never heard of a flaugnarde.
Blueberry yumminess is international and needs no translation! YUM!
Yumminess does not need a translation. I love it! I am going to quote you the next time I get an international assignment. (Doesn’t that sound spy-like?)
I’ve heard about the flaugnarde versus the clafouti before but I can never remember any name except clafouti, so they are all clafouti to me 😉 BTW, I make them for breakfast (sometimes I even use buttermilk).
I love the breakfast idea (and especially with buttermilk)!
[…] see other recipes from the click the linky below: And click here to see what was made from my blog this […]
This looks fantastic! I am so pleased to meet you and thank you for all the kind words 🙂
Glad to have met you. Loved your site!
I’ve never heard of a flaugnarde. Now I have to find out how to pronounce it. It looks lovely!
OK, I found this video, now I can pronounce it (as long as she’s saying it right, lol) http://www.youtube.com/watch?v=29bEs38GHb8
LOL
OK, that is not how I was pronouncing it! I hope everyone checks out that link. You are quite resourceful!
I have never heard of flaugnarde either, but boy does it look good. Definitely something I would love to try.
PS:Thank you for your kind words, I love being a hostess for the SRC. 🙂
Thank you for volunteering for SRC!
I learned a fun new word – Flaugnarde! Love it and love your results – looks fabulous! I’m imagining it warm with a scoop of vanilla ice cream – YUM!
That is actually a dollop of honey-flavored Greek yogurt on top. That is why I think this would be a great breakfast!
My mouth is watering looking at this. I would have the same trepidation translating an international recipe, but clearly this was a huge success!
Wow, what a gorgeous piece of baking, cut me a slice Please!!!
Isn’t it fun when you get an international ‘pal’! It looks like a bit of a triumph to me! x
Yes, it was fun. I am know hoping I get another one of the great international bloggers for my May assignment!
Elliot – looks so yummy!
I have just enough blueberries in the freezer to make this beautiful dessert. My family will be very impressed that I made a flaugnarde (I haven’t heard of this before) and I can’t wait to serve it warm with a little scoop of French Vanilla ice cream. Yummy photos.
Wow! What a blog to get! This looks amazing! I’ve never heard of a flaugnarde, I’ve made a raspberry clafoutis before which apparently isn’t a clafoutis after all! Ha! Very informative post and paired with a spectacular recipe!! YUM!
I’d never heard of a flaugnarde before this, but I’ve made clafoutis, a real one, with cherries, co-incidentally. So I can say I didn’t goof up with the names 🙂 This looks delicious.
I’m laughing at the whole clafoutis/flaugnarde controversy! Who knew? I mean, it sounds like even Ina Garten and Food Network doesn’t know the difference either! 🙂
This looks sooooo delicious!! And love how entertaining your post was to read. Great to be in group c with you. 🙂
[…] I get an international blogger? (Check. Done that with Tandy at Lavender and Lime and Louise from Lick That Spoon and Manuela from Manu’s […]
[…] click here to see what was made from my blog this […]