Ok so I’m going to kick on with the healthy summer salads theme I got going on here and give you a recipe for THE most delicious of delicious salads. Seriously, this salad has got it going on all up and down, left to right.
Since I received the ice-cream making attachment as a wedding gift for my second-born child (my kitchen aid, my first-born being my little cavoodle ruby), I have been on an ice-cream making mission.
The seafood/fish taco is a relatively new concept to me. Until the Mexican restaurant phenomenon that has recently taken over Melbourne, my experience of Mexican food was Old El Paso out of a box and few crappy renditions of Mexican food at poor excuses for Mexican restaurants. And then I had my first prawn taco when Mamasita’s in Melbourne opened and I have been craving it ever since.
So I’ve worked out over the years that people sit in one of two buckets. They either love leftovers or they’re just not that into it. Unless I’ve cooked a dish that I absolutely love or something that actually gets better with time, I sit in the latter bucket.
You know when you were young and there were foods that just seemed so ‘adult’. By that I mean as a child it was impossible to comprehend why your mum or dad actually enjoyed that particular food and would choose to eat it. I can recall thinking that about pistachio ice cream, blue cheese (I mean why on earth would you want to eat mould when there was perfectly fresh kraft single cheese/cheese sticks in the fridge) and rhubarb.
Now I love all three of those things. I guess that makes me an adult, oh bum.
Today we’re taking the fig to the Middle East people. Told you this little gem was versatile. This recipe was inspired by one of Nigella’s recipes for Arabian pancakes with Orange-Flower Syrup. I have mixed it up a little here and half the figs are cooked and half them are served fresh which I think adds a lovely lightness to the dish. You could serve this dish either as a dessert or for brunch. It may seem like there are a lot of components to this recipe but I promise you it’s dead simple.
Today didn’t start off that awesome as I had to get a test done at the hospital (nothing serious!) and I have a phobia of needles, but I was well rewarded when I visited my dad afterwards and received a lovely package of delicious purple figs that he had bought from his grocer. They had been picked straight from the garden of the grocer’s father, really folks, unless you picked these yourself…could it get any better?
I adore figs in every way shape and form. I love how they are so versatile and can be eaten as a savoury or sweet dish. I inherited my obsession with figs from my Mediterranean dad who was well into them way before they became fashionable on the food scene. I do remember though when I was a kid, I had a weird way of eating them. For some reason I wasn’t digging the texture of the skin and would just tear them in half, eat the sweet jammy insides and throw the skins away. My dad would throw his arms up in disgust at this fig crime I was committing. But now, things have changed, and my dad would be proud, I eat those things skin and all.