It’s done! After six years to the date in the making the masterpiece has been accomplished. It wasn’t always a piece of cake to be honest – but when I held the elegantly bound book, with it’s crisp clean pages, in my hands earlier this week, a feeling of relief washed over me.
So, if I was feeling relieved imagine what Tom was feeling! It was his baby, his hard work, sweat and diligence – it was his thesis I was holding in my hands. The weight of the world seems to have been lifted off his shoulders as he handed in his dissertation to the university commission this week. If all goes well he will be able to defend it within a few months.
Six years ago we moved to Weimar just for this purpose. Six years later we have managed so much more than just a dissertation. True - things did not always go our way and this year caused us several headaches and heartaches but Weimar held us together.
This is where Tom and I learned that our relationship is resistant and strong enough for a “happily ever after”. We celebrated 10 years by renewing our vows! This is the clean, safe and carefree place that has helped us raise Soeren into a lovely and strong boy. We have so much fun discovering every nook and cranny here and over the years we have found our favorite and cherished spots where we enjoy our moments together. It is also here that we found a few precious friendships that will always be cherished. I am not always the best in keeping in touch and can be fairly moody, stubborn and often appear to be superficial but here I have come to realize that friends look beyond these shortcomings. I am blessed to have found a small but very fine circle of friends.
I am getting sentimental – it’s just that I know that we will one day say goodbye to Weimar. Although our first try did not go as planned the foundation for the next attempt is already being laid!
In the meantime, as you see, we have so much to be thankful for and to celebrate. And that is exactly what we are doing. Celebrating the best way a foodie knows how – with good food, delicious desserts and aromatic wines.
Summer is on it’s last stretch and we’ve been enjoying wonderfully ripe and flavorful vegetables and fruit from our neighbors’ and friends’ gardens. Zucchini and tomatoes have been especially aromatic and appetizing. I love pairing both together in gratins and pasta, however you might have noticed my clafoutis craze of late and what can be done with fruit can also be done with veggies. A savory clafoutis!
This savory clafoutis was very similar to a quiche without the base. Succulent and aromatic cherry tomatoes with delicate young zucchini are perked up with a smattering of tangy goat cheese. Adding a spiced zing is a hint of cumin and coriander powder. It’s perfect as a side for a crowd and even better for a celebration with just two!
Savory Clafoutis: Tomato Zucchini & Goat Cheese Clafoutis[Printable version of recipe here]
3 eggs, lightly beaten
75 ml milk
75 ml cream
65g all purpose flour
30g cheddar cheese, grated
400g small cherry tomatoes
2 small zucchinis, very thinly sliced – lengthways
1 red onion, halved then thinly sliced
2 cloves garlic crushed
1 teaspoon coriander powder
1 teaspoon cumin powder
130g creamy goat cheese
fleur de sel and fresh cracked pepper
- Preheat oven to 175 degrees C. Lightly coat a baking dish or dishes with some olive oil.
- In a mixing bowl whisk together eggs, milk and cream, then add the flour and continue to whisk until smooth.
- Stir in the grated cheddar. Season with salt and pepper. Set aside.
- In a large skillet heat a smidgen of olive oil and sauté the onions and garlic until fragrant. Sprinkle coriander and cumin powder and cook for approx. a minute.
- Add the zucchini slices and cook on both sides for a few minutes until lightly browned, then add the tomatoes. Continue to cook until tomatoes are brown and just beginning to soften.
- Add the herbs and season to taste. Toss mixture.
- Pour the clafoutis batter into the form or forms and arrange the veggies over the top, gently pressing into the batter. Break off pieces of the goat cheese and spread on top.
- Bake in the oven for 35 minutes or until the custard is moist but not wiggly.
Food Guide tips:
- Select and store tomatoes
- Everything you need to know about zucchini
The garlic sweltered tomatoes and zucchini with the creamy goat cheese against the fluffy and aromatic custard was an exceptional combination. Sitting out on our terrace enjoying one of the last warm summer evenings, Tom and I loved everything this light and simple dish offered. With a chilled glass of white wine and a green salad this was just the right celebration meal!
Wishing you all a great weekend. To my readers in the US enjoy the long one. Next week many parents will be sending their kids off to start another school year. One thing that always gives many mums the blues are packing healthy lunch boxes. In my recent article at The Daily Tiffin I give a few useful tips and ideas how one can get away from those blues and pack a healthier school lunch box. Hope you enjoy it!
You might like these tomato dishes from WFLH:
|Wild Garlic Pesto & Tomato Tarts||Tuscan Tomato & Bread Soup||Sun-dried Tomato and Purple Basil Pesto|
Daily Tiffin Reading Tip
Middle Eastern House Salad written by Tony
All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First