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
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Soup
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Lemon Bars
Apples
Grapes
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Semifreddo
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Three Easy Appetizers
Blueberries
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Fish
Plums
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Mint
Sweet
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

Banana Date Pound Cake

Serves 8-10 people

8 oz butter
8 oz sugar
3 -4 bananas – peeled and mashed with a fork on a plate
10 dates – cut up into little pieces
8 oz flour
4 eggs – separated

1.     Preheat the oven to 400 degrees.

2.    Melt the butter in a saucepan placed over medium heat. Once the butter has melted add the sugar and stir until melted. Add in the bananas and dates and stir to combine. Add the flour and stir until completely absorbed by the mixture and then remove from the heat.

3.    When the cake mix has cooled to the touch, add in the egg yolks and stir together.

4.    Whisk the egg whites in a separate bowl, and then gently fold the whisked egg whites into the cake batter.

5.    Line a 9-inch cake tin or loaf pan with parchment paper. Pour the cake mixture into the cake tin and cook for 30 minutes or until a knife inserted into the center of the cake comes out clean.

See Pascale make the cake in this episode from Pascale's Kitchen.

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