Coffee + Brunch/Lunch
Another autumn is knocking on our doors, and for me personally it’s pretty hard to realise that it’s here. Not because I’m going to longingly miss the summer, but because I never realised summer was in its full swing. It doesn’t feel as acute as it used to when I was studying at Uni or school, and with living abroad and travelling most of the time it’s almost always like a mix of all seasons as ones with all their bitterness and sweetness.
September always felt like new beginnings to me, and it’s time for me to make these new season resolutions I failed to make on New Year’s Eve or my birthday, and first thing to do is to regularly update this blog.
Let’s start by setting the mood with my Welcome September playlist, just the way it feels right now.
Let me know if you liked the tunes, and I promise to come back here with regular updates!
I very much like this bitter-sweet feeling, emotionally moving power. Even more that, I am very much fascinated with the way it works, subtle triggers that evoke it. It is, after all, a deeply sensual experience. Olfactory memories are probably the most powerful, but also the most subconscious of them all, so most of times they come as an overwhelming surprise to us, don’t they? Now, our taste sense is a completely different story. I doubt there’s a single person in the world who does not affectionately remembers some of their very first culinary family dish prepared on special holidays or that bright juicy flavour of freshly picked berries from grandma’s garden. My childhood was not always full of fresh produce because a) I grew up in Siberia with winter lasting for good 6 months, and b) we were not always well off. Despite these facts or thanks to them, but I learned to appreciate good food and could always tell the good produce from the bad one.
This post is about little things that I found Paris consisting of. Call it a recipe for a great time in the city, you can check the places we’ve visited or find your own, just promise yourself to not stick to conventional routes from tourist guides too much. Get lost in the streets, explore, surprise yourself!
I love travelling and I hate being a tourist. Hate being that kind of tourist who just tick places off the must-see list that can be found on the first page of Google search, that is. I am all for finding unique, non-trivial places to explore, and actually trying to understand and feel the city, rather than jumping from one tourist attraction to another. Although, we all do need to see these must-see places, don’t we?
As a kid I never knew what fresh figs taste like, and what’s more, I didn’t know what they look like. Where I lived we only had dried version of them, and I grew to hate them over the childhood years, finding the flavour to be too edgy. The first time I saw a photo of fresh figs in some food blog I thought this is the most photogenic fruit ever, but was still very suspicious about the taste. And only about 4 years ago I first tried them from Boqueria market in Barcelona… now that brought up a new food addiction in me, and I’ve been trying to get my hands on figs whenever I could.
If you are, just like me, never tried figs before, it’s definitely time to start, as they’re still in season! Perfect in salads, amazing as a topping for your morning oats (caramelized with herbs these become just heavenly!), figs are also fantastic product because they act perfectly both in sweet and savoury combinations.
Here’s a very quick put-together tart, that can be a perfect dinner, if served with a green side salad, or a mouth-watering bite for your wine evening.
- 1 sheet puff pastry (400grams)
- 6 ripe figs
- Fresh thyme
- 100 grams Gorgonzola (I think any blue cheese will work)
- Splash of Olive oil
- Sea salt (I used pink himalayan)
- Wildflower honey
- Pine nuts
- 1. Pre-heat the oven to 200° Celsius.
- 2. Roll out the pastry about 0.5cm thick, make small borders by pinching the edges slightly, and brush it lightly with olive oil
- 3. Cut figs into circles and arrange them evenly all over the pastre
- 4. Sprinkle lightly with sea salt, then add honey and chopped thyme
- 5. Crumble cheese and pine nuts all over the tart, and add more thyme springs
- 6. Bake for about 25 minutes, or until pastry is crisp and golden.