Fancy A “Far Aux Mirabelle?”

One of the great things about social media is meeting other great people who have terrific websites.

Chefs Michiel and Jeen have a terrific food site called “Cook And Drink” and it’s filled with great recipes like this.

This “Far Aux Mirabelle” recipe is a bit like a Clafoutis, and they have two great approaches to the dish.

As they write:

“Far Breton is a delicious dessert from the French region Bretagne. Originally there are two versions of Far: a savoury one with buckwheat, butter, milk, eggs, salt and lard (to be served as a side dish) and a sweet one with wheat flour, butter, milk, eggs, sugar and (optional) raisins. The savoury version is a component of the traditional dish Kig ha Farz (meaning ‘meat with far’). The sweet version is better known and nowadays made with prunes, preferably Pruneaux d’Agen. Easy to make and always a pleasure to serve.”

They add:

“Mirabelle (plums) are a speciality from the French region Alsace-Lorraine. The fruit is relatively small, sweet and full of flavour.”

As these specific plums may be hard to find, they suggested I try Cherry Plums as an alternative, which I will do…I cannot wait to make this dish – and you will want to as well once you see their great recipe – click here for it!

I have shared their recipes before, like the time we both took part in the “cookbook confidential” series and they made this dish:

I made this and loved it – and you will too…see the recipe here:

I don’t usually make desserts, but their “Far Aux Mirabelles” recipe looks terrific…I did tackle tarts once:

These were my attempt to replicate an amazing Portuguese treat – see the recipe and how I did here:

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Bravo again to Chefs Michiel and Jeen!

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