Executive Chef Recipe of the Month & Competition!

The Lakes Kitchen Rules!

We will be giving the opportunity for one lucky (and talented) self confessed Lakes “chef” to win a complimentary 2 course lunch at The Lakes Golf Club during May! To win, all you have to do is follow the steps below:

  1. Re-create Executive Chef Markus Pekert’s Mixed berry & almond clafoutis below (don’t worry about the chocolate curl on top!)
  2. Take a photo with both yourself (grinning with pride) and your re-creation in the frame.
  3. Email your photo to asstmanager@thelakesgolfclub.com.au by Friday 15th May.
  4. In the e-News on Tuesday 19th May we’ll be announcing the lucky winner!

Mixed berry & almond clafoutis

Serves 6-8

  • a little softened butter, for greasing
  • 400g mixed berries
  • 23 cm flan dish or tin (not loose bottomed) or optional large sweet shortcrust shell
  • Your favourite ice cream (optional)

For the batter

  • 50g ground almonds
  • 2 tbsp plain flour
  • 100g brown sugar
  • Couple of drops vanilla essence
  • 2 eggs
  • 2 egg yolks
  • 250ml double cream

Method

  1. Heat oven to 190C/fan 170C. Butter the flan dish and scatter the berries over the base, if using a shortcrust shell just scatter the berries around.
  2. Whizz all the batter ingredients in a blender until smooth, pour it over the berries and bake for 20 to 25 min until risen and golden brown. Serve warm, sprinkled with icing sugar and with a scoop of ice cream if desired.

Bon appetite

Executive Chef
Markus Pekert

Filed under: Guests News