Tagged:  figs

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Un Pique-Nique Francais (French Picnic with Bacon, Fig & Walnut Cake)

In Blog, Main Courses On June 9, 2013 34 Comments

I love the way the French do picnics – they just rock up with a basket, plonk it on a table or on the grass and produce from… Read More »

Fig Tart

Fig Tart with Goats Cheese Cream

In Puddings On October 26, 2012 0 Comments

Pre-heat your oven to 180F/200C. Unroll your puff pastry and lay on a baking tray covered with baking paper so it won’t stick. Carefully fold over round the… Read More »

Duck with Fig Sauce, Lentils & Chard

Duck Breast with Fig Sauce, Lentils & Chard

In Main Courses On October 26, 2012 1 Comment

Start by scoring the skin of your duck. Score the skin length ways and then across to create a lattice of scoring.  Season your duck really well on… Read More »

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Chicken Stuffed with Figs & Mozzarella

In Main Courses On October 26, 2012 2 Comments

Heat your oven to 180F/200C. Take your chicken breasts and make a slice down one side to make a pocket. Do not slice all the way through, be… Read More »

Warm Fig, Roquefort & Walnut Proscuitto Cups

Warm Fig, Roquefort, Walnut & Prosciutto Cups

In Starters On September 26, 2012 0 Comments

Heat your oven to 200C/180F. Then take a shallow muffin tin or even better, a mini muffin tin and lightly brush each whole with a little olive oil…. Read More »

Small Is Beautiful – Individual Canapés

In Blog On September 6, 2012 3 Comments

I have moved back in to my house! I am feeling very content and at peace with myself. There really is no place like home as Dorothy once… Read More »

Fresh fig, Goats Cheese & Tomato wrapped in Proscuittio

Fresh Fig, Goats Cheese & Tomato wrapped in Prosciutto

In Starters On September 6, 2012 0 Comments

Quarter your figs and your tomatoes and the slices of Goats cheese. Lay a slice of ham out lengthways. At the bottom end, place a quarter of fig,… Read More »

Braised Lamb a la Grecque

Braised Lamb à la Grecque

In Main Courses On May 9, 2012 0 Comments

Preheat oven to 200C/180F/Gas 5. In a bowl, mix the figs, feta, garlic, herbs and some seasoning. Open out your lamb and spread the mixture over the inside…. Read More »

3 Cold Tapas: Salmon Rillette, Verrine of Ratatouille & Goats Cheese, Bayonne Ham Fig & Roquefort Parcel

French Tapas – 3 Cold Starters

In Starters On April 25, 2012 2 Comments

FOR SALMON RILLETTES First poach your fresh salmon fillet in a pan of boiling water for 8 minutes until just cooked. Remove and let it cool and then… Read More »

Fantastic French Tapas – 3 Délices De France

In Blog On April 24, 2012 6 Comments

A few months ago, my husband and I went skiing and we stayed overnight in a Pyrenean resort called Saint Lary. The weather was in fact so cold… Read More »