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

Serves 8 people

For the soup:
2 tablespoons olive oil
1 large yellow onion — peeled and finely chopped
2 leeks — ends trimmed, cleaned, white and light green parts finely chopped
1 tablespoon curry powder
2 heads cauliflower (2 lbs each) — core removed, separated into florets
8 cups vegetable stock
Salt
Pepper

For the Brussels sprouts:
Olive oil
1 lb Brussels sprouts — finely sliced using a mandolin
2 tablespoons finely chopped chives
Zest of 1 lemon
Salt
Pepper
1/3 cup crème fraîche

  1. Pour the olive oil in a large saucepan over medium heat. Add the onion, leeks and curry powder and cook for 4-5 minutes, stirring frequently until the onions are softened. Add the cauliflower, a good pinch of salt and 10-12 grinds pepper, and continue cooking for 2 minutes.
  2. Add the vegetable stock to the saucepan and simmer until the vegetables are tender, about 20-25 minutes. Remove from the heat and purée the soup using an immersion blender. For a smoother texture, pass it through a fine mesh sieve. Cover and keep the soup warm until ready to serve.
  3. Pour a little olive oil into a medium skillet over medium-high heat. Add the Brussels sprouts, a good pinch of salt and 4-5 grinds pepper. Cook, stirring frequently until the sprouts are golden brown. Add the chives and lemon zest and toss to combine.
  4. Serve the soup in warmed soup bowls. Place a dollop of crème fraîche in the center of each bowl and top with a spoonful of the crispy Brussels sprouts.
© PASCALE'S KITCHEN ONLINE, LLC. ALL RIGHTS RESERVED | TERMS OF USE | PRIVACY POLICY
cart
powered by m27