The last few days I’ve been feeling a little uninspired. The words are just not flowing like they normally do – my first case of ‘blogger’s block’. I’m fairly sure it’s just because I’ve been crazy busy and haven’t had an opportunity to even think about what I might write about today. However, this doesn’t mean I don’t have a mouth-watering recipe for you to try. Over the weekend, I catered my first event – YAY. My best friend Immy’s gorgeous parent’s 40th wedding anniversary – amazing right? I just hope that when the Dr and I hit our 40th wedding anniversary our kids (that are currently just a twinkle in the Dr’s eye) will be just as thoughtful to throw us a party to celebrate such a milestone occasion.
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.