Recipes from the Market Table by Pascale Beale
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Warm Asparagus and Wild Mushroom Salad
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Arugula Salad with Shaved Pecorino and Caramelized Onions
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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
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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

 

Genevieve Fay was my wonderful French grandmother. Cooking with her as I grew up was a special treat. This is one of the first things I learnt to make with her as a little girl and was always enchanted by its origins. The tomatoes are covered with a mixture which, she said, resembled mimosa. The lady who had given her the recipe told her that she was reminded of the mimosa she had seen in Japan and in fact called them ‘Tomates Japonaise’ or Japanese Tomatoes. We always called them tomates mimosas at home. They are excellent served with a green salad, roast chicken or with the racks of lamb.

Serves 8

16 small or 8 medium-sized, ripe yet firm tomatoes, each cut in half.
Olive oil
Salt and pepper
1 tablespoon Herbes de Provence
3 eggs – hardboiled
4 – 5 tablespoons Crème Fraiche
2 tablespoons finely chopped chives 
1 tablespoon finely chopped parsley 
5-6 basil leaves – very finely sliced

  1. Preheat the oven to 375 degrees.
  2. Pour a little olive oil into a heavy-bottomed oven-proof pan and place the tomato halves face side up. Drizzle with a little more olive oil, sprinkle the Herbes de Provence and some salt and pepper over the top. Roast for 1 hour.
  3. Whilst the tomatoes are cooking, prepare the eggs. In a medium-sized bowl, mash the eggs with a fork or potato masher. Stir in the crème fraiche, the chives, parsley and basil. The mixture should look quite green. Add some black pepper, a pinch of salt and set aside.
  4. Just before serving, spoon a heaped teaspoon (in the case of the small tomatoes) or a tablespoon (in the case of the medium tomatoes) of the egg mixture on top of each tomato. Place the baking dish under the grill (broiler) until the egg mixture is golden brown. Serve these hot.
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