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Monday, 29 September 2025

If figs are not ripening

 Eat them green:  If all else fails, you could try one of the many recipes for green figs.  

In Italy, green figs are added to frittatas and served on pasta. 

We particularly like this recipe for unripe figs and fettuccine, which is adapted from the Italian version online here.

1 lb. fresh fettuccine pasta
 1 medium onion, cut into a small dice
 ¾ pound unripe figs, rinsed and diced
 4 oz pancetta, cut into a small dice
 Pinch of hot pepper flakes
 ½ cup of dry white wine
 Olive Oil
 Salt
 Grated Parmesan Cheese


Recipe update: After trying this recipe according to the original instructions, which didn’t require that the figs be boiled and squeezed first, and then trying it by softening the figs by boiling, we have decided we prefer the latter preparation, as shown below.


- In a small saucepan, boil figs until slightly soft, rinse and squeeze out excess water. 

Cut the figs into small pieces. 

Heat enough olive oil to generously coat the bottom of a large frying pan.  

Add the onions and sauté over medium heat until translucent, then add the pancetta and sauté for another two minutes.  

Add figs to the pancetta and onions and sauté until the pancetta begins to crisp.  

Add the white wine to the pan and cook until the alcohol has evaporated. 

Then, add salt and hot pepper flakes to taste.  

Add half a cup of water and cook for 15 to 20 minutes, until the figs are soft and brown.   


Cook the pasta in salted boiling water, and when it is al dente, drain it, reserving half a cup of the starchy cooking water.  

Add the fettuccine to the frying pan, along with the reserved pasta water and toss in some grated parmesan.  

Stir together to coat the pasta in the fig sauce, and serve hot, topped with additional cheese.     

Buon Appetito!

Sunday, 21 September 2025

Spiced Orange Pumpkin Cake

 

Pumpkin and Orange bake


Ingredients:  

For the Cottage Cheese Base:  

  • - 360 g cottage cheese  
  • - 2 eggs  
  • - 100 g Greek yoghurt  
  • - 3-4 tbsp rice flour/oat flour  
  • - Vanillin and sweetener (to taste)  

For the Pumpkin Base: 

  • - 500-700 g pumpkin puree  
  • - 2 eggs  
  • - 3-4 tbsp rice flour/oat flour  
  • - Zest of one orange  
  • - Sweetener (to taste)  

Instructions: 

1. Begin by preparing the pumpkin. 

Bake the pumpkin using your preferred method. I suggest baking it in the oven at 180 degrees Celsius for about 40 minutes, or until it is soft.  

2. Once cooked, puree the pumpkin and then add the remaining ingredients for the pumpkin base: eggs, rice flour, orange zest, and sweetener. Mix everything thoroughly or puree again until the mixture is smooth.  

3. Prepare the cottage cheese base. 

In a separate bowl, combine the cottage cheese, eggs, rice flour, vanillin, and sweetener. Blend until smooth.  

4. In your baking dish, alternate layering the cottage cheese base and the pumpkin base, starting from the centre and working your way out.  

5. Bake the casserole in a preheated oven at 180 degrees Celsius for 40-50 minutes.  

Note:

- The consistency of the pumpkin base should be similar to that of the cottage cheese base. Depending on the type of pumpkin used, you might need to add a few extra tablespoons of flour to achieve the right consistency.

For a softer cake, you can add cornstarch to all-purpose flour, but avoid using it as a direct substitute for rice flour on its own, as it can result in a dry cake.
Texture: 
Rice flour itself can create a lighter, fluffier cake texture. When substituting, consider the desired outcome and choose a flour that complements the recipe.
Good substitutes for rice flour in a cake include oat flour, millet flour, or sorghum flour
This is an excellent choice as it has a comparable flavor to rice flour and can be easily made at home by grinding raw oats in a food processor. 

From facebook

Wednesday, 17 September 2025

Quince Compote

 






🍐 Quince: Harvest, Store & Cook


🌳 Picking Quinces

  • Harvest: late autumn (Sept–Oct).

  • Ripe when: golden yellow, fragrant, firm.

  • Pick: twist fruit gently upward; avoid bruising.


🏠 Storage

  • Room temp: 1–2 weeks (they perfume the room!).

  • Cool dark place / fridge drawer: 2–3 months.

  • Best long-term: cook & freeze.


❄️ Freezing Steps

  1. Peel, core, slice.

  2. Dip in lemon water.

  3. Blanch (2–3 min) or poach (5–10 min).

  4. Freeze on tray → pack in bags/containers.

  5. Keeps 8–12 months.


🍯 Recipes


Quince Compote

  • Quinces (4–5), sugar (150–200 g), lemon juice + zest, cinnamon, cloves, 500 ml water.

  • Simmer 40–60 min until soft and pink.

  • Store in fridge (2 weeks) or freeze.

  • Serve with yoghurt, porridge, cheese, or roast meat.


Other Ideas

  • Membrillo (quince paste) → firm, sweet, perfect with cheese.

  • Quince jelly → spread for toast.

  • Poached quinces → elegant dessert with cream or custard.


👉 Tip: 

- Quinces are never eaten raw — always cook them to bring out their unique floral, honey-like flavour.

- Quinces pair well with quite a number of flavours. Think sweet and rosy spices, like cinnamon, star anise, vanilla and rose water, but also fresh and zesty ones, like citrus fruits and cardamom, or even bold and hearty flavours, like black pepper and bay leaves.