sunday moments....

lady & miss daisy
    Hope you have had a good weekend? Mine was busy catching up on a few things around
    the home... didn't quite get everything ticked off the list as the spring weather bought 
   some more showers & a cooler Sunday... the painting I had planned will have to wait

madame maple
   The girls were anxious to be let out of their yard... the grass & worms are always better on
   our side of the fence...

    We are back to getting five eggs a day now... only one chicken is holding out but I can't
    work out which one it is yet. The large egg on the left was laid by Lady, our big black 
  & grey chicken.  All of our chickens are heritage breeds... we have two white Sussex,
a Barnevelder & two brown Wyandottes. Lady is a Plymouth Rock.

   I picked up some blueberries at the local market... love this time of year when the berries are
   in season! The family came over for our regular late lunch early dinner Sunday so I baked a
   blueberry clafoutis for desert.... needed to use up some of our eggs and this recipe took eight.

Don't you just love how yellow fresh eggs turn your baking... & I love baking clafoutis. You
can use any seasonal fruit but berries or cherries are better...

500g fresh berries
150g caster sugar
3 free-range eggs
5 free-range egg yolks
375ml pouring cream
30g plain flour
75g ground almonds
1 pinch of salt
icing sugar for dusting

preheat your oven to 170°c. lightly grease a pie dish
beat together sugar, eggs & egg yolks for 2-3 minutes
add cream & beat a further 1 minute or until smooth

in a separate bowl combine the flour & almonds & make a well in
the centre, slowly add the egg mixture stirring constantly till smooth
fold through your berries or fruit
pour into your pie dish
place your pie dish into a larger oven dish & fill this to halfway with boiling water
bake for 20-25 minutes until firm to the touch
dust with icing sugar & serve with a dollop of cream or ice-cream


linking up with - Three Mango Seeds