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
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

 

On my last visit to my father’s house in France, he handed me an old biscuit tin, smiled and said “try this!” Given the age of the tin, I assumed there was something else in there — not aging biscuits. Inside was a golden, nut-filled granola. It was his creation. I was very impressed and had the best intentions to make my own when I returned to California. More than a year later, whilst visiting friends Harley and Ute in the Bay Area, I once again sampled some excellent homemade granola. It dawned on me that I had procrastinated too long. It was time to make my own! This combines my father’s recipe and my friends’ recipe with my penchant for dried fruit and lots of almonds.

 

This is one of my favorite breakfasts, however, I’ve been known to have it for lunch too!

 

Makes (9 cups) 2¾ lbs Granola

4 cups rolled oats

1 cup raw almonds

1 cup flax seed

1/3 cup packed brown sugar

½ cup organic vegetable oil such as sunflower

¼ cup honey

2/3 cup hazelnuts — roughly chopped

2/3 cup pecans — roughly chopped

½ cup dried cherries and/or cranberries

2/3 cup dried apricots — chopped

¼ cup golden raisins
 

  1. Preheat the oven to 325 degrees.
  2. Combine the oats, almonds, flax seed and brown sugar in a large bowl.
  3. Mix the oil and honey in a small bowl. Pour it over the oat mixture and stir well to combine.
  4. Spread the oat mixture in an even layer onto a rimmed baking sheet. Bake in the center of the oven for 30 minutes.
  5. Add the hazelnuts and pecans to the oat mixture, stir to combine and spread in an even layer once more. Continue to bake for 20 minutes. The oats and nuts should be golden brown.
  6. Let the granola cool completely before adding the chopped fruit. Mix well and store in an airtight container.


  7. Cook with Pascale on her YouTube Channel:
    For this recipe click on the image below.
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