Saturday, 11 October 2014


Fig Season.

Figs are one of my favourites but the season feels so short, so whilst I have a free day dedicated to cooking, (often with 4 recipes on the go at once) I decided to make a selection of fig dishes.

Viola & Fig Salad.

A nice and easy combination of mix salad leaves with red chard, 1 fig sliced up, 2 walnuts crushed, pumpkin seeds, violas and a little dressing of choice drizzled over.

Fig and Blue Cheese Flat Bread.

1 flat bread
1 fig
stilton cheese
honey

Pretty simple, just heat the oven up to 180C, cut up the figs into tiny slices and place evenly across the flat bread, then crumble the stilton cheese over (I have not added an amount, as stilton is a strong flavour so its your personal preference to how much you want to use). Lastly drizzle a teaspoon or two of honey over the top and bake in the hot oven for 10-12 mins until the cheese has melted and figs have a golden look.

Fig & Aduki Bean Cookies.

1/2 can aduki beans
15g dark chocolate (approx. 3 squares) & some for decoration
2 figs
2 dates
1tbp pecans
1tbpn raw cacao
1tbpn raw honey
6 raspberries
1tbpn coconut oil, melted
1/2tbpn chia seeds
a few drops of vanilla extract
pinch of salt

Blend the pecans into a fine consistency in a food processor, place them in a mixing bowl and grate the dark chocolate on top. Remove the skins from the figs and slice them up, cut the dates in half and place both in the food processor along with the rest of the ingredients, except the raspberries. Blitz into a puree type texture and add to the pecan and chocolate mix, stirring in throughly while mashing in the raspberries. Using a spoon, divide the mixture into six equal parts, placing each spoonful on a baking tray greased with coconut oil and flattening down into a cookie shape.
Bake for 15 mins in a preheated oven of 180C, allow the cookies to cool fully before eating.

Makes 6