Fresh Fig Salad

I saw these fresh figs at my local fruit and flower shop. I couldn’t resist overspending on them..they were calling my name! I still can’t believe how expensive figs are around here, I think it’s time I attempt to grow my very own fig supply.

This salad is great as a main, or served in smaller portions as a starter.

If you’re not a fan of blue cheese, substitute with goats cheese or fresh mozzarella. Still, I encourage you to to use this opportunity as your blue cheese debut!

In any case…this fresh fig salad is well worth it! (serves 2 as a main)

1 punnet  fresh figs

2-3 handfuls of mixed leaves – I used watercress, spinach and butter lettuce. Arugula would be ideal but I couldn’t find any.

1/4 cup toasted hazelnuts

25g blue cheese crumbles

For the dressing:

1 tbsp olive oil

1 tbsp balsamic vinegar

1  tbsp raw organic honey

1/4 tsp black pepper

Whisk the olive oil, balsamic vinegar and honey together. Add pepper and allow to rest.

In the mean time, toss the salad ingredients together.

Drizzle the dressing generously over the salad. Make sure you drench the figs!

You MUST enjoy a bit of cheese with every bite of fig.

Pistachio Pasta

A very dear friend of mine (you know who you are) inspired me to make this surprisingly refreshing pasta, with a pistachio pesto sauce!

The recipe is adapted from Nate Hamilton’s original Pistachio Pesto recipe.

Ingredients : (serves 6)

500g spaghetti

1.5 cups shell roasted, unsalted pistachios

1.5 cups fresh mint leaves

5-6 Cherry Tomatoes

1/4 cup parmesan cheese

1-2 tsp Pimento chilli powder ( alternatively, crushed red chilli flakes will do)

1/2 cup olive oil

1/4 cup lemon juice

1 tsp salt

1 tsp freshly ground black pepper

Pulse:

Pulse all the ingredients ( except the spaghetti ofcourse! Haha!) in a processor, until a course puree is formed.

Done!

Toss with hot spaghetti. Garnish with  mint.

Enjoy!

This is my new favourite pasta dish!

Warm Strawberry Tart

 

We are swinging into spring and the best of summer fruits are making their debut!

Our fridge was full of strawberries. I think my brother happens to guzzle a punnet daily..So I nicked a punnet just for you, to prepare this beautiful warm strawberry tart.

I can’t resist the warm, flaky crunch of puff pastry!

Don’t be scared to cook your fruit. The depth of flavour and fragrance that a little bit of heat can bring out, is such a pleasant surprise! This summer, we are going to be cooking LOTS of fruit!

Ingredients: (serves 6-8)

30x20cm puff pastry sheet ( or similar, depending on the dish you are using for baking/serving)

300g strawberries,sliced

1/4 cup chopped pistachios

1/4 cup flaked almonds

1 tsp vanilla

2 tbsp castor sugar

1 tbsp melted butter

Easy:

Using a fork, prick the puff pastry in neat rows, at 2 inch intervals, and bake for 7-8 minutes.

Remove from the oven and arrange the strawberry slices neatly, OR just toss them on, it’ll look good either way;)

Drizzle the melted butter evenly.  Sprinkle the nuts and cinnamon over the tart. Sprinkle Sprinkle Sprinkle.

Finish with a generous topping of castor sugar.Bake for 10 minutes.

Serve warm with a dollop of Mascarpone..Or with a scoop of ice cream, like I did!:)