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

Clafoutis are traditionally cherry-filled baked flans. This is a savory version, packed with oodles of vegetables and mounds of cheese. It’s a perfect brunch or lunchtime dish.  

Serves 8 people as a first course or 4 people as a main course

3 cups milk
1 tablespoon chives
1 tablespoon dill
3 oz (2/3 cup) unbleached all-purpose flour
5 large eggs
4 oz cheddar cheese — grated
2 tablespoons crème fraîche
Olive oil
1 large onion — peeled and chopped
1 small bunch green onions — ends trimmed, white and light green parts chopped
1 yellow squash — chopped into ½-inch pieces
1 green zucchini — chopped into ½-inch pieces
Salt and pepper
2 cups packed baby spinach leaves

1.    Preheat oven to 400 degrees.

2.    In a medium saucepan, warm the milk with the chives and dill for 4-5 minutes over low heat. Remove the pan from the heat.

3.    Place the flour in a large bowl. Whisk in one egg at a time. The batter should be completely smooth. Slowly pour in the milk mixture and whisk until the batter is free of any lumps. Add three-quarters of the cheese, the crème fraiche, a good pinch of salt and 7-8 grinds black pepper and mix until smooth. The batter will be thin.

4.    Pour a little olive oil into a large cast iron pan or ovenproof skillet set over medium-high heat. Sauté the onions and green onions until completely soft and golden, about 8-10 minutes. Add the zucchini and cook until golden brown, 7-10 minutes. Add the spinach and cook until wilted.

5.    Pour the batter over the vegetables. Place in the center of the oven and bake for 10 minutes. Scatter the remaining cheese over the top and continue baking for 20 minutes. The clafoutis is done when the custard is just set. The top should be golden brown. Serve at room temperature.

 

 

 

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