In my kitchen February



In my kitchen...



...this February are the first of the season summer figs and fresh black currants. On finding these at the market this morning, Mr K and I went a little delirious. My love of black currants is well documented - but to find them fresh was an absolutely divine treat. Mr K remembers biting straight into bunches of similar beauties when he took a small short cut through a vineyard, near his mother's village on the Greek island of Zakinthos. We tried this approach when we got the currants home - the explosion of sweet, juicy flavor was just incredible - and the method of consumption was lots of fun - and produced many giggles.




The figs were also a wonderful treat on a summers day, these figs in particular had a strong, seductive earthy flavor. Figs are wonderful fresh, eaten just as they are but they are also so versatile in both savoury and sweet recipes. As shelf life of fresh figs is brief, we decided to use the figs straight away. In the fridge we had a lovely round of ricotta from Cyprus - and on our morning marketing adventure, we had also bought a heady Italian white truffle oil. With the addition of some honey - we had a combination fit for a king and queen.



Figs with honeyed ricotta and truffle oil 


6 figs

1/4 cup ricotta

1/4 cup honey

Salt & freshly ground black pepper to taste

White truffle oil

Method

1. Combine ricotta with honey and season with salt and black pepper.

2. Cut figs into quarters, stopping half an inch from the bottom to leave base intact.

3. Gently press the figs open.

4. Spoon the cheese into the centre of the figs.

5. Place on a tray and grill until ricotta starts to brown lightly.

6. Place on a platter and drizzle with a small dash of truffle oil - serve immediately



In my kitchen...

...is a Small bottle of Manzanilla sherry from Andalucia in Southern Spain. It is bright, fresh, very dry but delicate and tangy. It was a perfect match with our lovely figs.



In my kitchen...



...is a gorgeous tin of Spanish paprika with its distinctive smokey flavour, which I bought from Foods and Wines of Spain, on Portobello Road in Notting Hill, London. The proprietor of the store advised that once gathered, the peppers go through a two week period of smoking over smoldering stumps of oak trees. The best peppers are selected and then ground down into this beautiful bright orangey red powder.






I combined this gorgeous spice, with cumin, dried thyme leaves and a little cayenne pepper to make some crunchy, moreish Spanish style almonds to accompany a second small glass of manzanilla.




Spanish spiced almonds 


1 tablespoon light brown sugar

1 tablespoon ground cumin

1 teaspoon spanish paprika

1 teaspoon dried thyme

1 teaspoon salt

1 teaspoon cayenne pepper

1 large egg white

1 cup raw whole almonds

Method

1. Preheat oven to 220C.

2. Combine brown sugar, cumin, paprika, thyme, salt and cayenne in a large bowl.

3. Whisk egg white until stiff peaks form. Add almonds and stir to coat. Pour in the spices.

4. Spread evenly on baking sheet, which has been covered with baking paper.

5. Bake for around 30 minutes and then shake the tray, continue to cook on a lower heat until the almonds are dry and golden.

Until the next "in my kitchen", I hope you find a little moment to stop by Celia's wonderful blog, Fig Jam and Lime Cordial, to see what is happening in kitchens from Australia and around the world...



28 comments

  1. Your post is so visually beautiful and written with such passion that I am almost blown away- with envy over your figs and black currants and then the recipes started! The figs with ricotta, honey and truffle oil look such a treat!
    Thanks so much for sharing- now if I could only recreate your dishes!

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    1. Thanks so much for your lovely words Heidiannie, you are very kind : )

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  2. Hello Mrs M. Once again you have incredible things in your kitchen! The paprika is an amazing colour and I can almost taste those almonds, they sound delicious!

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  3. Thanks Jane! I m making another batch of those almonds today for Mr K to share with his colleagues ; )

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  4. i want those figs now.... gorgeous.

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  5. Ella, that fig dish of yours looks and sounds amazing - gorgeous combination of flavours! The paprika and nuts are beautiful, but I especially like the Turkish trivet! Thanks for playing! :)

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    1. Thanks Celia, I love that trivet too - a little pressie from my lovely Mum!

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  6. How sublime are figs? You know, come to think of it, I haven't seen that many figs at the markets. I can't let summer pass without some! :D

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    1. Oh Lorraine - they are the best arn't they, there seem to be lots more appearing at the markets now. No Adriatics around yet though - they are my favourite ; )

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  7. Everything in your kitchen is so beautiful.

    I am excitedly growing my very first fig... there are two trees growing in half wine barrels (a black fig and a white)... one has a tiny little fruit on it!

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    1. Thanks Lizzy, how exciting to be growing your own figs - I am sure that will taste 100 times better than any at the market ; )

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  8. How decadent and divine your kitchen is in Fenruary!

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  9. I love your recipe for Figs with honeyed ricotta and truffle oil and, when figs are cheaper in our shops (at the moment they are expensive here), I shall definitely make it.

    Oh, and you have blackcurrants - *reminds self that envy is a deadly sin*.

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  10. Oh my! Your photos are absolutely beautiful - still lifes to die for and I have no doubt what they depict tasted every bit as good. I adore figs and Greek honey and stuffed with ricotta as well - brilliant. My first thought was that you must be an artist with photography like this and you are! I've had a little explore of your previous posts and those paintings inspired by the Mediterranean are just incredible. Such a happy discovery to have found your blog via Fig Jam and Lime Cordial. E x

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    1. Thanks so much for you lovely words and for stopping by ; )

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  11. Figs with honeyed ricotta and truffle oil?!!! I'm seriously drooling. They look amazing. I happen to love Pimenton too- if you're looking for ideas, one of my favorite tray bakes is sliced potatoes, sausage, and a bit of rosemary roasted with a dusting of sweet & smoky Pimenton. It's great with a little lemon before serving. Beautiful post as always :) xx

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    1. Oh wow, delicious tip Emilie, thank you- will definitely be giving this one a try!!

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  12. Lovely clicks! The figs and almonds must taste really good.

    Cheers,

    Rosa

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  13. Gasp! The colours in your lead photo are breathtaking!
    I just love both your fig and your almond recipes. A beautiful post :)

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  14. What gorgeous colours in the images. I love figs with honey truffle oil but I have never had them with ricotta, yum! next time :)

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  15. I'd love to visit the Foods & Wines of Spain shop in London. Sounds great! I've just returned from a few weeks in Spain and as always, was bowled over by the food.

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    1. It's definitely worth a visit Christine - packed with all sorts of Spanish goodness ; )

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Thank you for your comments, I really appreciate every single one!

© Mulberry and Pomegranate
Maira Gall