All posts by roseopots

Clafouti

This is an adaptable recipe. Any tangy fruit or combinations will work in it but the dark coloured summer fruits or berries make a great flavour and colour contrast. My clafouti pictured here is made with late summer plums and it fits a med sized 25 cm flan dish or wider pizza dish.

Ingredients

enough fruit pieces or 1/2’s to cover the bottom of your flan dish with some spaces in between

3 eggs lightly beaten

1 & 1/2 cups of whole milk, or a mixture of milk and double cream

1 tsp finely grated lemon zest

1 tsp vanilla extract

110 g (1/2 cup) sugar preferable castor

50 g (1/3 cup) plain flour

1/2 tsp fine sea salt

icing sugar to dust (optional)

Heat oven to 180C. lightly whisk the eggs in a bowl, add the cream, milk, lemonzest and vanilla until combined.

Combine the sugar, flour and salt in a separate container and make a well in the centre. Pour the egg mixture into the well and whisking until combined . Pour the batter straight into your flan dish- no need to oil it or dust with flour.  Push the fruit down into the batter, or scatter it on the top, or both, depending on what fruit you are using.

Bake for 20-25 mins or until cooked. Remove from the oven and allow to cool slightly before serving.

 

 

Clafouti

This is an adaptable recipe. Any tangy fruit or combinations will work in it but the dark coloured summer fruits or berries make a great flavour and colour contrast. My clafouti pictured here is made with late summer plums and it fits a med sized 25 cm flan dish or wider pizza dish.

Ingredients

enough fruit pieces or 1/2’s to cover the bottom of your flan dish with some spaces in between

3 eggs lightly beaten

1 & 1/2 cups of whole milk, or a mixture of milk and double cream

1 tsp finely grated lemon zest

1 tsp vanilla extract

110 g (1/2 cup) sugar preferable castor

50 g (1/3 cup) plain flour

1/2 tsp fine sea salt

icing sugar to dust (optional)

Heat oven to 180C. lightly whisk the eggs in a bowl, add the cream, milk, lemonzest and vanilla until combined.

Combine the sugar, flour and salt in a separate container and make a well in the centre. Pour the egg mixture into the well and whisking until combined . Pour the batter straight into your flan dish- no need to oil it or dust with flour.  Push the fruit down into the batter, or scatter it on the top, or both, depending on what fruit you are using.

Bake for 20-25 mins or until cooked. Remove from the oven and allow to cool slightly before serving.

 

 

South Coast Collective has moved to 93 Aro Street, Wellingon

South Coast Collective  <southcoastcollective.nz>  is group of Wellington small businesses with an eco-design and sustainability kaupapa.  We popped up in Island Bay 3 years ago and have been in Webb St  for the last 18 months. Then, amongst all the mad scrambles of the last few days before the Covid 19 level 4 lockdown,  we had to move, earlier than we were expecting. We scrubbed floors, painted our new shop at 93 Aro St and moved all the stock to the new (albeit month by month) premises in 4 days. We’re looking forward to opening…we may not be able to celebrate that with the public for a few months but we’re hoping to open the door to customers when we come off level 3. Sales for the shop are available @ https://verdantdesign.co.nz/product-category/ecofriendly-homewares/pottery

We sell : my pots of course, Anthea Grob’s pottery and ecofabrics, Verdant designs organic cotton, linen, hemp and wool furnishing fabrics, Hoopla organic childrens clothing and sox,  books, Sisterhouse bird feeders,  up-cycled and re-upholstered furniture, Kawau prints.

Making a chicken brick

My terracotta lidded baking dishes are made individually in my 2 press molds that I had made to my own design.  Each base made only fits its own lid; the 2 pieces are carefully fitted together and dried slowly over a week or two.

The making process happens over 3 days. Day one, pressing into the mold. Day 2: fitting, trimming,  attaching, shaping handles and painting. Day 3- scraffito cutting and tidying up.  The designs are painted in coloured clay slips, so that you can easily see which way the lid fits.

The entire hands-on process, from wedging and rolling the slabs of clay to sanding and washing after firing, takes about 3 hours – or more if I’m getting carried away by a new design.

 

Wellington Empty Bowls Project

is being launched early September ’17 with Rex Morgan @ Moore Wilson. Twenty potters and most of the pottery clubs in the Wellington region, as well as the sponsors on the poster below are contributing to the donation of  600 + bowls.  It’s $25 for each bowl of soup.  All of that $25 will go straight from the Moore Wilson tills, directly to the Downtown Community Ministry.

empty bowls 2017

I am half way through firing my 30. It’s a new decorating style for me, using a slip under the glaze. The slip is a volcanic ash clay from Mt Sumner in Canterbury.

Empty Bowls Poster 2017 draft

 

NZPotters 58th National Exhibition

Quartz gallery exhibition

The Quartz Gallery is well worth a visit.  As well as this exhibition it contains examples of the  lifework of potter Rick Rudd, and his substantial collection of NZ potters over 4 decades.

My contribution: Naked Raku ‘Kereru Jars’, Feather series:

entry 3 side view        Entry 2 top view

8.5cmH 11.5cmW $140                         11.5 cmH x 13’5cmW  $160

These Kereru Jars are some of my first  on my journey of colouring the terra sigillata slips.  I want to recreate the colours and sheens of the beautiful birds that I get to photograph outside my studio.

 

Banana Yoghurt Loaf baked in Terracotta

I like the textures the rolled oats and dates give this loaf,  and I like using yogurt in cooking. (I make my own and usually have plenty to use up.) The terracotta dishes are chunky and satisfying to handle. It is  fine to leave your loaf sitting in them for a while to cool down. If they sweat, there is no reaction in the sides or corners as there can be with a metal loaf tin.

Pictured here is a single quantity of the recipe, that is 1 c banana and 1/2 cup of yogurt etc. It fits the small baking dish to the top. My well used larger bread dish (pictured) would hold  double this recipe.

Wet ingredients

120 g butter

1/2 c brown sugar

1 large egg

2 t lemon juice

1 c mashed banana

1/2 c yoghurt Continue reading Banana Yoghurt Loaf baked in Terracotta