Ingredients

For the filling (quantitites are enough for 3 -8 cm- tartlets)

120 g fresh blueberries, cleaned
60 g fresh raspberries, cleaned and crushed
the juice of half a lemon
4 tablespoons agave syrup
1 tablespoon natural vanilla extract
4-5 fresh figs, cleaned and cut into wedges
1 tablespoon muscovado sugar

For the crust

See this recipe.

To complete

unbleached, powdered sugar

Makes 3 tartlets.

Directions

Combine the blueberries, raspberries, lemon juice, agave syrup and vanilla in a bowl and toss. Refrigerate for up to 2 hours. Add the figs, toss gently and set aside.
Make the tartlet dough as explained in this recipe. Preheat the oven to 180° C. Take the dough (or just some of it) from the fridge and place it on a lightly floured surface, dust your rolling-pin with flour, roll the dough out to the desired thickness (2-4 mm) and cut into squares. Oil some tiny pie pans or molds and sprinkle them with a light coating of flour. Arrange the dough squares in the tins, poke a few holes in the dough with a fork to let the steam escape, trim off any excess round the edges and bake for about 5 minutes. Fill the tarts with the fruit (reserve some for serving), sprinkle some muscovado sugar on top and bake for another 10 minutes. Remove from the oven, let cool for a few minutes then unmold. Complete with the powdered sugar and serve with some of the left over fruit.

Ingredients

half a (round) radicchio head, cleaned and thinly sliced into ribbons
3-4 fresh, ripe, firm figs, cleaned and cut into quarters
1 tablespoon black sesame seeds
extra virgin olive oil, to taste
whole sea salt, just enough to taste
balsamic vinegar, to taste
fresh thyme leaves, cleaned (to taste)

Makes 2 servings.

Directions

Put the radicchio, figs and sesame seeds in a salad bowl. Add the olive oil, salt and balsamic vinegar and toss gently. Garnish with the thyme leaves and serve.

Ingredients

multy grain or wholemeal bread, sliced (and lightly toasted, if you prefer)
maple syrup
hazelnut butter
fresh figs (ripe but firm), cleaned and cut into quarters
shelled hazelnuts, coarsely chopped
dark chocolate, preferably Fairtrade

Directions

Drizzle each slice of bread with maple syrup then pread some hazelnut butter on it. Arrange the figs, cut side up, on top of the bread, add the hazelnuts and some extra maple syrup. Shave some chocolate on top and serve.

Ingredients

1 dark chocolate bar (100 g), preferably Fairtrade, 80% cacao
2 teaspoons hazelnut butter
a pinch of cinnamon
a pinch of chilli powder
a pinch of whole sea salt
8 fresh figs, ripe but firm, washed and pat dried with kitchen paper
2 handfuls unsalted pistachios, shells and skins removed, very coarsely chopped

Directions

First, break the choicolate bar and melt it in a bain-marie (or double boiler), over low heat, stirring as it melts. When the chocolate is melted, add the hazelnut butter, cinnamon, chilli and salt and mix thoroughly. Transfer the chocolate in a cup and start dipping the figs, holding them by the stems. Cover with the chopped pistachios and place the figs on a sheet of parchment paper on a tray. Refrigerate for 30-40 minutes and enjoy. They can be stored in the fridge for up to 1 day.

Ingredients

16 fresh, ripe figs
100 ml natural mineral or filtered water
400 g rice malt syrup
6 tablespoons muscovado sugar
2 handfuls of almonds, peeled
2 teaspoons dried minced rosemary
zest of 2 lemons (organic), cut into ribbons using a potato peeler

Makes about 2 jars, 300 g each.

Directions

Wash the figs, trim them and divide each one into four wedges (lengthwise) and put them in a large heavy-based saucepan. Pour the water, the rice malt syrup,  then add the sugar, almonds, rosemary and the lemon zest. Toss until combined and start cooking over medium heat, stirring now and then. When the figs start to soften, change heat to low and simmer for around 30 minutes, or until the jam has thickened. Stir to keep the jam from sticking to the saucepan. When the jam has reached setting point, pour it into individual jars (being very careful as it’s burning hot). Let cool before covering each jar with a tight-fitting lid. Store in a very cool and dark place (it keeps for around one year in the fridge).

Ingredients

For the salad

3 handfuls fresh green beans, ends trimmed (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them)
4-5 fresh, ripe but firm figs
4 handfuls of rocket
2 small, ripe but firm white peaches

For the dressing

8 tablespoons extra virgin olive oil
1 teaspoon ground mustard
7 teaspoons agave syrup
8 teaspoons balsamic vinegar
whole sea salt, just enough to taste
2-3 handfuls of fresh, ripe raspberries

To complete

thyme sprigs, to taste
fresh chives, to taste

Directions

Cook the beans in boiling water for 6-8 minutes (don’t overcook them). Drain, rinse under running water, pat dry  if necessary with some kitchen paper, transfer into a salad bowl and let cool (first at room temperature, then in the fridge).

Place all the dressing ingredients except the raspberries in a jar with a tight-fitting lid and shake well. Add the raspberries, shake a little more and refrigerate until ready to serve.

Once the green beans are completely cold, you can proceed making your salad. Wash and trim the figs then cut them into wedges. Wash the rocket and pat dry it with some paper towel. Wash the peach and slice it, removing the stone.  Add the figs, rocket and peach to the salad bowl  where you previously put the green beans. Toss and mix, drizzle with the dressing, garnish with the thyme and chives and serve.

Thoughts, tips, ideas

Very refreshing and satisfying without being heavy, this salad is perfect for a light lunch but also works well as a second course.

If you don’t like balsamic vinegar, you can replace it with apple vinegar (in which case I suggest adding some extra agave syrup). You can also use rice malt syrup instead of agave but the vinaigrette might turn out a bit thicker.

Ingredients

For the almond-thyme ‘cheese’ (quantities for 1 cup)

1 cup peeled almonds, soaked in cold water for at least 2 hours (in the fridge)
juice of 1/2 a lemon
a pinch of whole sea salt
1 teaspoon almond butter (from untoasted almonds)
fresh chopped thyme, to taste

For the pizza base

1 cup wholemeal wheat flour
1/2 a cup natural mineral or filtered water
1 tablespoon extra virgin olive oil
a pinch of whole sea salt
1 teaspoon cream of tartar

For the topping

2-3 handfuls of rocket, washed, pat dried and sprinkled with some extra virgin olive oil, a pinch of whole sea salt and a little dried thyme
3-4 fresh figs, washed, trimmed and cut into wedges
almond-thyme cheese, to taste

Makes 1 pizza.

Directions

After soaking time, rinse the almonds and finely grind them in a food processor. Trasfer the ground almonds in a cup, add the lemon juice, salt, almond butter and thyme and mix using a fork or your fingers. Cover and refrigerate for 6-8  hours before using.

Preheat the oven to 180° C. Sieve the flour, salt and baking powder on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. In a large bowl, combine flour, baking powder, and salt. Mix the water with oil and slowly pour into the flour’s well. Using your hands, fold the flour into the water until mixture comes together. If it’s too wet and sticky, add some more flour. Knead for about 5 minutes and form a ball. Place the dough in a floured bowl, cover it with a damp cloth and let it sit in a warm place for 10 minutes. Turn the dough out on a lightly floured board, and dust your hands, the dough, and the rolling pin with a little flour before rolling the dough out. While rolling it to the desired thickness, dust with more flour if necessary. Fit you pizza to a pizza pan or an oiled sheet of parchment paper. You can now poke a few holes with a fork. The pizza is now ready to be cooked.

Place the pizza base in the oven and bake for about 10-20 minutes (baking time will depend on the thickness of the base). Remove from the oven, let cool and top with the rocket, figs and almond-thyme ‘cheese’ (either cold or at room temperature) to taste.

Thoughts, tips, ideas

This pizza is best served cold or very slightly warm.

Feel free to substitute wholemeal flour with semi-whole. You can also use spelt and kamut (whole or semi-whole) instead of wheat.