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.
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.
I didn’t have much time so far to get down to some real cooking here for this blog, but it’s always easier to start with something So I decided to remind of something that all Russian people probably know since they were little.
The thing is: my husband doesn’t like veggies. To the point that I have to discover ways to serve them unnoticed whenever I cook for the two of us.
Zucchini was always a big trouble, until I thought “wait! I can do pancakes with that!” . So the morning I did these fritters Alex actually ate the whole portion, craved for more, and then curiously asked what was that actually made of. I laughed seeing his face cringing at the thought had just lost this fight