Cottage Cheese Clafouti Recipes

Steps:

• Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
• Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
• Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.

Steps:

• Position rack in center of oven and preheat to 425 degrees.
• Spread butter over the bottom and sides of a 2 quart souffle dish and dust with 1 tablespoon sugar.
• Combine all remaining ingredients except cottage cheese and 1 tablespoon sugar in blender and blend until smooth.
• Add cheese and blend at low speed just until mixed, about 5 seconds.
• Pour custard into prepared dish.
• and bake for 30 minutes.
• Lower oven temperature to 350 and bake 10 minutes longer.
• Sprinkle custard with 1 tablespoon sugar.
• Bake for 5 more minutes.
• Remove from oven and let stand 10 minutes before serving.

Steps:

• Preheat oven to 425 degrees F.
• Butter (with the 1 tablespoon butter) and dust with 1 tablespoon sugar a 2-quart casserole dish.
• In a blender combine the next 7 ingredients (half and half - salt) and blend until smooth. Add cottage cheese to mixture and blend on low speed for five seconds. Pour mixture into prepared dish.
• Bake for 30 minutes. Reduce oven temperature to 350-degrees F and bake 10 more minutes. Sprinkle with the last 1 tablespoon sugar and bake another 5 minutes or until knife inserted in center comes clean.
• Remove from oven and cool for 10 minutes before serving.

Steps:

• Set the oven at 425 degrees F.
• In a food processor or blender, combine the milk, ricotta, eggs, sugar, flour, and vanilla, and process until smooth.
• Spread the fruit evenly over the bottom of an 8-inch ovenproof skillet or deep-dish pie plate. Pour the batter evenly over the top. Bake until puffed and golden brown, about 30 to 35 minutes.
• Serve warm, or room temperature, or chilled, cut in wedges.

Steps:

• Preheat oven to 400°., Place butternut squash in a 12-in. cast-iron skillet. Drizzle with oil. Sprinkle with rosemary, thyme, salt and pepper; toss to coat. Roast until just tender, 15-20 minutes. Remove from pan and keep warm., In a large bowl, whisk eggs, milk, flour and cayenne; stir in cheeses. Place butter in same skillet; place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Pour egg mixture into skillet; top with roasted squash., Bake until puffed and edges are browned, 30-35 minutes. Let stand 15 minutes before cutting. Sprinkle with chives and additional Parmesan and Romano cheese blend.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 2-quart baking dish.
• Place flour, 1/3 cup sugar, salt, and milk in mixing bowl. Whisk thoroughly to blend and break up any lumps. Whisk in eggs and vanilla until well blended. Ladle about half of the custard into the prepared baking dish.
• Bake in preheated oven until set, about 12 minutes. Remove from oven. Distribute cherries evenly on top of the set custard. Sprinkle with 1/3 cup sugar. Ladle in the rest of the custard; avoid rearranging the cherries.
• Bake until puffed and browned, about 45 minutes. Cool to just warm. Serve warm.

Steps:

• Pre-heat oven to 200°C or 400°F.
• Wash and wipe the courgettes - cut into medium sized slices, about half a centimeter or 1/4".
• Cut the cherry tomatoes into half - if they are very small, leave them whole.
• Cut up the butter into small pieces and scatter over the base of the baking dish.(if you are watching your fat content - you can leave the butter out.).
• Add the crushed garlic; scatter over the top of the butter.
• Arrange the courgettes and cherry tomatoes in an attractive pattern, trying to keep the colours separate!
• Add the creme fraiche & milk to the beaten eggs; mix well.
• Sift the self raising flour into the egg mixture; stir in well.
• Add half of the parmesan cheese, salt and freshly ground black pepper; mix well.
• Pour over the top of the vegetables, making sure all the spaces are filled in with the custard/batter mix.
• Scatter the remaining parmesan cheese on top.
• Cook in a pre-heated oven for between 45 - 60 minutes, or until the clafouti has risen, is firm to the touch and it is golden brown on top.
• Serve as a vegetable accompaniment, for 4 people or with salad and crusty bread as a light lunch, for 2 people.
• Individual ones would make an attractive starter - adjust the cooking time down by about 10 minutes; serve in individual baking dish with a side salad.

Steps:

• 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
• 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
• Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

Steps:

• Preheat oven to 425 degrees. Lightly grease a 10-inch tart pan.
• In a large mixing bowl, (or the food processor, if you don�t want to work by hand) whisk together flour, baking powder, salt, pepper, eggs, and milk until mixture is very smooth. Stir in basil and cheese.
• Arrange cherry tomatoes over the bottom of the tart dish and pour custard mixture over and around them. Garnish with a few whole basil leaves, if desired.
• Bake for 15 minutes at 425 degrees. Turn oven down to 350 degrees and bake an additional 25-30 minutes, until clafoutis is lightly browned and a tester (sharp knife) inserted into the center comes out clean.
• Let stand for 15 minutes before serving.