I own many, many cookbooks. I love most of them and have fond memories cooking from the books, not only because the recipes are great but also they remind me of a particular time and space that I was in when I bought them or received them as gifts. The one and only cookbook I brought with me from Australia to Germany was Marie Claire Supper Cookbook by Jody Vassallo. It’s a tiny book with 36 easy and simple but very stylish recipes for suppers during the week. It was given to me by my friend Angelique as a graduation present. I cooked many meals from it in the beginning, although I have to say some ingredients were hard to come by in Germany 10 years ago. Australia is always a step or two ahead in the culinary world, mainly because of their incredible produce and the melting pot of immigrants in the country. And even though I ate my fare shares of cadbury chocolate frogs, frozen meat pies, (oops did I just say that?), greasy lemon chicken and etc, now I think back and I remember most people being genuinely interested in food. When I read these cookbooks from the 90s to early 2000, the recipes in those books I have photographed below, are still in sync with what we would see in food magazines and blogs today. I also own two Vogue Australia Entertaining cookbooks from 10-15 years ago and they are also just gorgeous; full of beautiful photographs and simple yet elegant multi-cultural and fusion recipes. I saw on buzzfeed a month ago, that the food Aussies miss the most is Asian food when they go overseas. I also miss going to the Adelaide Central Market and slurping on a big steaming bowl of spicy Laksa or a comforting bowl of Bibimbap from Sunmi’s. Mmmm…
Anyways, enough of nostalgia for today. I have baked a dessert! It was slightly adapted from Table Australia. I just looked up but apparently this magazine hasn’t been printed for many years now. Clafoutis is a very classic french dessert that according to some articles, every housewife can whip up without a recipe. (correct me if I’m wrong!) This version is very unfrench, so I’m not sure if I should call it a “clafoutis” and thereby offend some die-hard french food connoisseurs, but the basic idea here is the same. You have some fruit, whip up a egg-y batter, bake, and eat warm. The addition of coconut milk, raspberries, mango, and lime gives this classic dessert a ring of change. I reduced the amount of sugar from the original recipe, swapped mango instead of pear, added some spice, lime, and desiccated coconut. I don’t know about you, but it reminded me a bit of warm Aussie sunshine. Enjoy! xo-A.
Mango and Raspberry Clafoutis with Coconut
Slightly adapted from Table Australia Cakes, Biscuits and Puddings
Note: Make sure your coconut milk is very well shaken. The cream and the water should be well emulsified when you open the can. If not, run it through a blender quickly. And I don’t usually separate the eggs in clafoutis, but chocolate&zucchini’s cherry chestnut flour clafoutis gave me the tip. It turned out fluffier than usual. If you are too lazy, just blend the eggs (both white and yolk) into the batter.
1 medium-sized mango, peeled and flesh cut into cubes
250g frozen raspberries (no need to be thawed)
1 Tbsp Muscovado or brown sugar
1/2 Tbsp corn starch
1/4 tsp ground ginger
Juice of 1/2 lime
Zest of 1 lime
2 eggs, separated
70g raw cane sugar
50g all-purpose flour
20g unsweetened, dessicated coconut
1/2 tsp vanilla essence
200ml coconut milk from a very well shaken can
10 shredded mint leaves, to serve.
1. Preheat the oven to 180 degrees celsius. Generously grease a 22 cm pie dish or any deep, medium sized oven-proof dish. with butter.
2. Add the mango cubes and 2/3 of the raspberries in the pie dish. Sprinkle the brown sugar, lime juice, corn starch and ground ginger over the fruits and toss to mix. Set aside for 10 mins.
3. In a large bowl, whisk the egg yolks, coconut milk, flour, vanilla, sugar, desiccated coconut and lime zest until a smooth batter is formed.
4. In clean bowl, whisk the egg whites until soft peak forms. Gently fold into the batter in two batches.
5. Pour the final batter over the fruits. Scatter the remaining raspberries on top of the batter and gently push into the batter.
6. Bake for 25-30 mins until the top is puffed and golden. Leave to rest for about 20 mins. Serve warm with some shredded mint leaves on top.