This is the last in my series around our Quick & Easy Meal Kits, our handy combinations of staples that come with a simple recipe but are also versatile enough to help you make lots of other treats. This week I wanted to wrap it up with the first combination I had put together for Zelos, prompted by an unusual recipe I shared in the early days of this blog - a Greek Clafoutis. I remember my friend & colleague, Pauline, looking at me like I was crazy when I told her about this recipe. Pauline lives in Brussels and for her a clafoutis was a classic French sweet treat, basically baked fruit in a light batter. She couldn't seem to wrap her head around a savory version of this dessert, much less one with a Greek twist!
I've always loved this easy recipe, because the Greek olives and peppers give it much more texture than the sweet fruit version...not to mention that it's so much healthier. But this trio of savory staples from Tragano Greek Organics lets you do so much more than just make a Clafoutis! I always keep these in my cupboard and they have come to my rescue more times than I can tell you, whenever I'm wondering just what to make for lunch or dinner.
My good friend and Zelos fan, Sylvia, uses Tragano Greek Organics products to make a fiber-filled, tasty Mediterranean flatbread, perfect for lunch or dinner...or in her case, a hot snack for a hungry family!
I also like to chop up the olives, sea fennel and peppers and add them to beaten eggs for a hearty omelette for weekend brunches. They go into my favorite pasta salad, too, mixed with chickpeas, Agrozimi's spelt orzo-kritharaki and Sparoza's 15 Greek Herb & Seeds Cooking Blend for a hearty vegan pasta salad.
Those organic green olives also give a totally new meaning to cocktail olives! They are firm and really tasty and have become a staple of our Friday Night Cocktails.
Still, the starting point for all this was my beloved Clafoutis, Greek Style. It makes a wonderful appetizer or first course with a little salad and certainly a great conversation piece in a brunch. Here is the recipe, I really hope you enjoy it!
1 cup milk
3/4 cup flour
a pinch of salt
3-4 red roasted Tragano Greek Organics Capia peppers sliced thinly
1/2 cup sliced Tragano Greek Organics pitted Kalamata olives
1/2 cup sliced Tragano Greek Organics Pitted Green Olives
1-2 tsp room temperature butter
1-2 sprigs of fresh thyme, rosemary or Greek oregano
Pre-heat your oven to 350ºF.
Butter or grease with olive oil a 9” round or square pan or similar-sized baking dish.
Mix the first four ingredients in a bowl until you have a nice thick batter.
Add the peppers, olives, herbs and butter and mix until all the ingredients are well-coated.
Pour everything into the dish and bake for 30-40 minutes or until a toothpick comes out clean.
Serve warm or at room temperature. Enjoy!
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