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

Serves 4-6 people

1 ½ lbs assorted stone fruit, pitted and chopped

2 cups milk

5 ½ oz sugar

1 teaspoon pure vanilla extract

2 oz unbleached all-purpose flour (1/2 cup)

3 large eggs (or 4 small eggs)

  1. Preheat oven to 400 degrees
  2. Place the chopped fruit in a shallow baking dish.
  3. In a medium sized saucepan heat the milk with the sugar and the vanilla extract. Stir until the sugar has completely dissolved. Remove from the heat and set aside.
  4. Put the flour into a large bowl, then whisk in one egg at a time. You should have a completely smooth batter. Slowly stir in the warm milk mixture. The batter should be very liquid but free of any lumps.
  5. Pour the batter over the fruit and fill the baking dish.
  6. Place in the center of the oven and bake for 35-40 minutes. The clafoutis is done when you giggle the pan and it is set. The top should appear lightly golden brown. Serve at room temperature. This dessert is also great the next day, especially with a cup of coffee!
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