French Market News 14 October 2022

Published on: 14 October 2022

Bonjour French Market friends.

This is a rather abbreviated newsletter this week. In between receiving masses of new stock, I also had a cataract op, so I am trying to squeeze my work in, between resting my eyes a little. I have been short sighted all my life and usually wear contact lenses. After the op this week, my eyesight in the operated eye is 100% correct and incredibly clear, it is indescribable the difference. I can see all the birds on the protea bushes on the mountain slopes behind me, and make out the ships sailing by, on the sea. I might even recognise you when you come to my shop 😊. If ever you need to have your eyes sorted out, I can highly recommend my eye surgeon, Dr Aleksic and his great professional team.

This week we have received a big stock of our delicious duck liver mousse and terrine de campagne from France which will keep us going for a good while. In addition, we received large wheels of pasteurised camembert, which has a gentle flavour and lovely creamy texture.  We have received a large wheel of Tomme de Montagne. This is a medium-firm textured mountain cheese, made with pasteurised milk with a dry outer crust. The taste is gentle but fills the mouth with flavour.

New stock arrived in from Holland including Grenadine syrup. The syrup is made with apples, elderberry and rosehip. This red-coloured syrup is diluted with water and ice to create a refreshing long drink. It is also used to make several cocktails.Stroopwafels are back in stock, these traditional wafers have a layer of syrup in between, serve on top of a hot cup of coffee and they melt into tasty gooey treat.

Vol aux vents also back in stock, these come in packs of 4 and are ideal to serve as a starter for an elegant dinner or as a substantial cocktail snack. Fillings can include a hot sauce of chicken and mushroom, or a cold sauce of mayonnaise and prawns.

Our fresh produce this week includes the first of the season’s nectarines and peaches. We still  have plenty of violet artichokes, fresh turmeric roots, ginger, garlic, leeks, spring onions, avos potatoes, small cauliflowers, large fresh eggs and lovely purple aubergines.

See recipe below for the stuffed aubergines. I would suggest pair this with a Bordeaux red wine such as the Petite Sirene rouge from Bordeaux, made by the tech team from Chateau Giscours, available at our shop or available online.

Have a great weekend.

Suzanne and The French Market Team.

French Market Recipe 2022 32

Aubergines farcies toulonnaises
Stuffed aubergines toulonnaise

Ingredients for 4

  • 4 Aubergines medium size
  • 100g Parmigiano reggiano from the French Market shop
  • 150g sausage meat or country pork terrine
  • 50g butter
  • 100g portabellini mushrooms
  • 1/2 tablespoon chopped fresh parsley
  • 1 teaspoon dried tarragon
  • 1 egg
  • 3 tablespoons olive oil
  • A crust of old bread
  • Salt and ground black pepper to taste


  • Preheat oven to 180C degrees
  • Wash parsley, dry and chop leaves
  • Wash mushrooms and chop finely
  • Chop the butter into small pieces
  • Grate the parmigiano
  • Chop the bread into small pieces
  • Remove sausage meat from its casing or chop terrine de campagne finely
  • Wash aubergines, remove leaves and slice in half length ways
  • Heat oil in a frying pan and gently fry the aubergines until inside flesh is soft
  • Remove from pan and scoop out  the soft cooked flesh leaving a little around the inside of the aubergine skin to form a “bowl”
  • Chop up the flesh and add to the sausage meat/terrine de campagne, parsley, tarragon, half the butter and stir together
  • Break egg into a cup and stir with a fork
  • Add the egg into the aubergine mix and stir well untill fully intergrated
  • Add salt and pepper to taste
  • Spoon the mixture into each aubergine bowl, pile up and smooth into a dome
  • Mix parmagiano and breadcrumbs together and sprinkle over the top of the filled aubergine bowls
  • Dot the top with the remaining butter
  • Bake in the centre of oven for about 45minutes

Serve hot as a main dish with a glass of Petite Sirene Rouge by the tech team from Chateau Giscours in Bordeaux. This wine is available at the French Market shop in Cape Town or order online.

Bon Appetit!

Suzanne and The French Market Team

(c)Copyright protected Suzanne Himely 2006-2022 all rights reserved 

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