The wonderful Lila from Little Wolff was one of the first bloggers to jump on my guest post band wagon and I am so glad that she did… I need to take a little time for myself to meet baby #2 and adjust to life with two under two (what was I thinking?).
Little Wolff is a place where the little things are kind of a big deal, because they’re what makes your big picture burn brightly. Where we believe having it all has to be your vision of all, not some prescriptive definition.
I first met Lila when I joined her ‘Meatless Monday’ blog hop and I’ve been a big fan of hers ever since. Today she has a great recipe for you… a raspberry and nectarine clafoutis.
Preheat oven to 190 degrees.
Lightly grease four 12cm baking dishes.
Divide raspberries equally among the dishes, chop nectarine into small chunks and also divide through dishes.
Add all other ingredients to a blender and blend on high until thoroughly combined. Pour over raspberries and nectarines.
Place dishes in preheated oven and bake for 20 minutes or until golden brown on top.
Best served: When you need a super quick and simple dish that feel fancy.
Preheat oven to 190 degrees.
Lightly grease four 12cm baking dishes.
Divide raspberries equally among the dishes, chop nectarine into small chunks and also divide through dishes.
Add all other ingredients to a blender and blend on high until thoroughly combined. Pour over raspberries and nectarines.
Place dishes in preheated oven and bake for 20 minutes or until golden brown on top.
Best served: When you need a super quick and simple dish that feel fancy.
