Recipes from the Market Table by Pascale Beale

Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Fig and Lemon Verbena Pots de Crème
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

ROASTED SPICED APPLES SERVED WITH MANCHEGO, ALPINE HONEY AND FLEUR DE SEL

Serves 8 people

3 tablespoons butter
1 tablespoon light brown sugar
3 whole cloves
½ teaspoon ground cinnamon
4-5 grinds black pepper
1 pinch allspice
6-8 apples – peeled, cored and thinly sliced
Wild honey
Manchego Cheese – you’ll need a 4-6 ounce piece that you can cut shavings from
Fleur de Sel or another fine sea salt (Murray River Salt works well too)
Thick Greek yogurt (optional)

  1. Preheat the oven to 350 degrees.
  2. Melt the butter, sugar and spices all together in an ovenproof dish placed over medium-heat. As soon as the sugar has melted and the butter is foaming a little add in the apple slices and toss to coat well.
  3. Place the dish in the oven and roast for 30 minutes.
  4. Remove the dish from the oven and divide the apples evenly onto eight dessert plates. Drizzle a little of the alpine or wildflower honey over the top of the apples, then top this with the Manchego shavings. Add a sprinkle of fleur de sel and serve.

Note: You can also add a spoonful of thick yogurt on top. It’s delicious.

 

APPLE AND GINGER PUDDING

Serves 8 people

1/3 cup plus 1 tablespoon all-purpose flour

1 tablespoon ground ginger

¾ teaspoon baking powder

½ teaspoon salt

1/3 cup finely chopped crystallized ginger

5 large eggs at room temperature

4 large egg yolks

¾ cup sugar

Just less than ½ cup unsulphured molasses

2 teaspoons finely grated lemon zest

4 ½ oz unsalted butter, melted and slightly cooled

  1. Preheat the oven to 400 degrees.
  2. Butter and flour 8 -  ½ cup ramekins and then set them on a baking sheet.
  3. In a small bowl, whisk the flour with the ground ginger, baking powder and salt and then stir in the crystallized ginger.
  4. Place the whole eggs, egg yolks, sugar molasses and lemon zest in the bowl of a standing mixer and whisk until well combined. Add the melted butter and whisk until the mixture is smooth. Add in the dry ingredients and whisk for 10 seconds more.
  5. Pour the batter into the prepared ramekins and bake for about 20 minutes, until the puddings have risen and a tester comes out clean. Let the puddings cool for at least 10 minutes before un-molding.
  6. To un-mold the puddings, run a sharp knife around the edge of the ramekins carefully turn the pudding out onto a dessert plate. Spoon the apple-ginger sauce (see below) over the tops of the puddings.

For the apple-ginger sauce:

1 tablespoon butter

4 granny smith apples – peeled and diced

1 tablespoon light brown sugar

1-inch piece fresh ginger – peeled and diced

1 teaspoon cinnamon

1/3 cup water

  1. Place the butter in a medium sized saucepan placed over medium heat. Once the butter has melted add in all the remaining ingredients and cook, stirring frequently until the apples start to fall apart. You may need to add a little water to the mixture. You will have a fairly chunky sauce.

APPLE, ALMOND AND AMARETTI CRUMBLE

Serves 8 people

For the apples:

6-8 large apples – peeled, cored and chopped into 1 inch pieces

Chopped zest and juice of 1 lemon

1 teaspoon cinnamon

1/3 cup raisins

¼ cup sugar

1/3 cup water

For the crumble:

10 oz unbleached all-purpose flour

1/3 cup almonds – chopped

10-12 ameretti - crushed

9 oz butter – cut into little pieces

1/3 cup sugar

  1. Preheat the oven to 400 degrees.
  2. Place all the ingredients in a deep baking dish (at least 1 ½ inches deep) and toss to combine them well.
  3. To make the crumble, place all the flour in a large bowl. Add 8oz of the butter and mix it with the flour, using the tips of your fingers, until it resembles coarse breadcrumbs. Don’t worry if you have little lumps of butter left – it should look like that! Add in the sugar and mix to combine. Add in the chopped almonds and crushed ameretti and mix to combine.
  4. Cover the apples with the crumble mixture. Sprinkle a little extra cinnamon and sugar over the crumble. Dot the surface with the remaining butter. Bake in the center of the oven for 40 minutes or until golden brown. Serve with vanilla ice cream or a dollop of crème fraiche.
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