Tag Archives: figs

Appel-vy-spekboomslaai met fetaroom

Appel-vy-spekboomslaai met fetaroom

Tru-Cape het die lieflikste Flash Gala-appels by my voordeur afgelewer met ‘n gepaste boodskap: Takeaways from nature. Is dit nie mooi nie? Ek kan nie met sulke lieflike appels kook nie en eet dit vars as ‘n versnapering en of gebruik dit in slaai.

My appel-vy-spekboomslaai met fetaroom is ‘n heerlike seisoenale slaai en die fetaroom het al my vriende uitgeboul. Meeste mense maak dit met room, maar melk werk net so goed. Neem twee ringe feta en so +- ¼ koppie melk (of room as jy dit ryker wil hê) en verwerk dit vir ‘n paar minute in jou voedselverwerker of handstok (+-4 minute) tot romerig en glad (met gee feta-stukkies). Gooi ‘n paar blaartjies pietersielie of basiliekruid vir ekstra geur by. As dit te loperig is plaas in die yskas vir so ‘n uur om te verdik.

Die fetaroom is heerlik saam met rou babagroente, met ‘n ciabatta en geroosterde tamaties en dit gee enige slaai daardie romerige soutsmaak wat jy soek. Spekboom is volop en eksperimenteer gerus met dié suur blaartjies in slaaie.

Appel-vy-spekboomslaai met fetaroom
  • 2 appels, in dun ringe gesny (plaas in suurlemoenwater tot jy dit gebruik)
  • 8 vye, in kwarte gesny
  • spekboomblaartjies
  • ‘n paar blaartjies basiliekruid en kruisement, nie baie nie
  • handvol neute (opsioneel)
  • Fetaroom:
  • 2 ringe feta, in stukke gebreek
  • ¼ koppie melk of room
  • gooi ’n paar blaartjies pietersielie en basiliekruid by as jy die fetaroom wil geur
  1. Fetaroom
  2. Plaas die feta in die voedselverwerker en pols fyner. Gooi die melk of room by en verwerk vir ten minste 4-5 minute. Skraap die kante elke minuut skoon. Verwerk tot romerig en geen klontjies. As jy dit ‘n bietjie dikker wil hê plaas in yskas om te verdik.
  3. Slaai: Pak die appels en vye om ‘n slaaibord, sprinkel met kruie en spekboomblaartjies en bedien met fetaroom.


sweet omelette with figs and brandy chocolate sauce … for your #valentyn

sweet omelette with figs and brandy chocolate sauce … for your #valentyn

Tomorrow is the most important love day of the year… Valentine’s day. Yes, I do make my husband supper every single night, but on Valentine’s day I try and make him something he really loves. Rick loves eggs – he can have eggs for breakfast lunch and supper – in fact given the choice I think he would eat eggs for 365 days of the year. The other thing he loves is chocolate and … figs. Tomorrow, I am going to say I love you with this sweet omelette with figs and brandy chocolate sauce. It might sound strange to think of a sweet omelette but I have to admit, it is delicious. It is simple to prepare and with a glass of bubbly provides the perfect Valentine’s breakfast…lunch or light dinner.
omelet with figs and chocolate

My friend Emile Joubert also suggested the following fillings: salmon and cream cheese, bacon and cheese and chopped fresh herbs

omelet for your valentine

Sweet omelette with figs and brandy chocolate sauce
(Serves one)
3 figs, quartered
5 ml butter
5 ml sugar
15 ml brandy
Brandy chocolate sauce
25 g cream
50 g chocolate, cut into small pieces
15 ml brandy
3 eggs
pinch of salt
15 ml sugar
10 ml butter
To serve
2 fresh figs, quartered

Figs: Fry the figs in a pan with butter and sugar until soft. Add the brandy and flambé. Set aside.
Chocolate sauce: Heat the cream and poor over the chocolate. Stir until melted and smooth. Add the brandy and stir well.
Omelette: Crack the eggs into a bowl, add salt and sugar and blend with a fork. Heat a 22 cm non-stick pan over medium-high heat. Once the pan is hot, add the butter and brush around the surface of the pan. Pour the eggs into the centre of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a circle and loosen the edge. Let the omelette sit in the pan for 10 seconds without touching.
Shake the pan to loosen the eggs mixture from the pan. Add the figs and juice to the omelette. Using your spatula, fold over one-third of the omelette. Slide the omelette onto a plate and fold over the other side so that the omelette is a tri-fold. Smother with chocolate sauce and serve immediately with fresh figs and a glass of bubbles.

red velvet #fig cupcakes for my #valentine

red velvet #fig cupcakes for my #valentine


If there ever was anyone who knew how to lure a man, it would have to been the exotic and ever-seductive Cleopatra, the historic queen of Egypt. Let’s face it, she knew a thing or two about casting spells over men – even the most powerful ones. Neither the great Julius Caesar nor Mark Antony could dodge the Cupids’ arrows. The story goes that one of Cleopatra’s favourite foods was the fig and when planning her own suicide, she hid a poisonous viper in a basket of figs.

So, if the mighty Cleopatra could seduce men with her beauty and a bowl of figs, surely I too stood some chance of seducing my Irishman hubby. I decided I would tempt my man with red-velvet fig cupcakes.


I took a smart short-cut and used Ina Paarman’s Red Velvet Cake mix. Dividing the contents into eighteen small cupcake moulds I proceeded to insert a ripe fig in each mould and then baked it. I served these with a topping of freshly, whipped cream and red peppercorns. When I sliced the cupcakes, the juice of the ripe fig oozed out like lava and with the the cream and peppercorns caused a wonderful taste explosion in my mouth!

My little experiment based on the escapades of a young, mischievous and tempting sultress may not have been as dramatic as the Queen of Egypt herself, but I think my little love potion of red velvet cupcakes, cream and pink peppercorns had a similar intoxicating effect on my Irish Valentine.

Happy Valentine’s day!

Red velvet fig cupcakes
1 packet of Ina Paarmans Red Velvet Cake Mixture + ingredients on the back of the pack
18 small ripe figs
250 ml fresh cream
5 ml vanilla essence
10 ml pink peppercorns

Preheat your oven to 190 °C. Follow the cake mixture instructions on the packet. Divide the dough into 18 small cupcake moulds. Place a ripe fig in each mould. Bake for 13 minutes or until cooked. Whip the cream and vanilla essence together and spoon on each cupcake. Round things off with a sprinkling of pink peppercorns.

his and hers breakfast . french toast with figs + pomegranate + white chocolate ganache

his and hers breakfast . french toast with figs + pomegranate + white chocolate ganache

“Heaven … I am in heaven’’ … white chocolates, cream, cayenne pepper and cinnamon. Combine some of these ingredients with classic French toast made from homemade bread and you may have to see a cardiologist after this yin and yang breakfast :-)! I used so much cream, chocolate, port, butter – all the no-no‘s of healthy eating but oh boy, did this taste like heaven!

{This delicious recipe was inspired by an ingredient list I received from Pick n Pay for their freshlyblogged challenge #6 competition.}

french toast with figs, pomegranate and white chocolate ganache

For this “his and hers” breakfast, I made something savoury and sweet. I used the French toast as a mutual vehicle for the two different dishes. I added figs, pomegranates, port and some basil mint that freshens and elevates both dishes (proudly out of my garden). The figs and pomegranates work brilliantly with the chicken livers (part of my have to use list) – they offset the bitterness you often find in livers and give it a crunchy texture. “Tannie Ina se bottel tomato and basil pasta sous” helped in creating a lovely rich creamy tomato sauce for the livers. And who will say no to white chocolate, figs and pomegranates?

Sometimes your kitchen is begging you to be adventurous, try crazy combinations, eat rich food and have fun – live, cook, share, laugh … life is short!

french toast with figs, pomegranate and white chocolate ganache

french toast with figs, pomegranate and white chocolate ganache


french toast with figs, pomegranate and white chocolate ganache

chicken liver



Tips for poaching a perfect egg

Use fresh eggs at room temperature.
Add vinegar to simmering (not boiling) water.
Slowly submerse the whole egg with shell in the simmering water for 10 seconds before you break it. This ensures the whites on the outside of the egg hold together better during poaching.
Give the water a stir – it forms a whirlpool with the centrifugal force keeping the form of the egg together
Break the egg in a ramekin before you slide (not throw!) the egg into the whirlpool.
Simmer for 2 minutes.

homemade bread
Prep time
Cook time
Total time
Serves: 6
  • 320 ml tepid water
  • 1 packet dry yeast
  • 1 tsp sugar
  • 500 g flour, plus extra for dusting
  • 1 tsp salt
  • 1 Tbsp olive oil
  1. In a large bowl mix the water, yeast and sugar together, mix and let it stand for 5 minutes.
  2. Add the olive oil to the mixture and stir.
  3. Add the flour and salt and knead for 5 – 10 minutes into a smooth dough.
  4. Let it rise in a warm spot for an hour.
  5. Preheat oven to 190 ºC.
  6. Punch down and form dough into a loaf and set in buttered bread pan.
  7. Cover and let it rise for 30 mins.
  8. Bake for 35 – 40 minutes till golden brown.
  9. To test if it’s ready, tap the base of the loaf – it should sound hollow.

french toast
  • 4 thick slices of bread
  • 300 ml cream
  • 3 eggs
  • ¼ tsp salt
  • ½ Tbsp butter for frying
  1. Beat the eggs, cream and salt together.
  2. Pour over the slices of bread and let is soak for about 15 min.
  3. Heat a non-stick pan, add the butter and fry the bread until golden brown on both sides.

french toast with figs + pomegranate + white chocolate ganache
  • Figs
  • 6 figs
  • 2 Tbsp Demerara sugar
  • 1 tsp Robertsons cinnamon
  • ¼ cup port or sherry
  • 1tsp butter
  • White Chocolate Ganache
  • ⅓ cup cream
  • 80 g white chocolate, cut into small pieces
  • One large pinch of Robertsons cayenne pepper
  • To assemble
  • 2 Tbsp pomegranates
  • 1 tsp basil mint, chiffonade (you can replace this with mint)
  1. Figs - Preheat oven to 170 ºC.
  2. Cut a cross on the top of each fig and push from the bottom so that the fig forms a flower. Pack in a small baking tray.
  3. Mix the sugar and cinnamon and add a tsp sugar on top of each fig.
  4. Add the port and butter to the tray and bake for 30 mins.
  5. Take out of oven and baste the figs with the thick sauce that formed.
  6. Ganache - Heat the cream and cayenne pepper in a pot until boiling.
  7. Take of the heat. Add the chocolate and stir till it forms a ganache.
  8. To assemble - Scoop chocolate ganache over the French toast and top with basted figs, pomegranates and basil mint.

french toast with chicken livers + figs + pomegranate
  • Chicken livers
  • ½ Tbsp butter
  • 200g chicken livers
  • 1 Tbsp port or sherry + 2 Tbsp
  • 1 bottle Ina Paarman Tomato and Basil Pasta Sauce
  • 1tsp sugar
  • ¼ tsp Robertsons cayenne pepper
  • 1 pinch of Robertsons cinnamon
  • 2 Tbsp cream
  • 2 figs, chopped into small blocks
  • 2 Tbsp pomegranates
  • Salt
  • Milled black pepper
  • 2 eggs, poached
  • To assemble
  • 1 fig, sliced in 6 pieces length ways
  • 1 Tbsp pomegranates
  • ½ tsp basil mint, chiffonade (you can replace this with mint)
  1. Chicken livers - Heat the butter in a non-stick pan on high.
  2. Add the livers and sauté quickly till brown on both sides. Season with salt and pepper.
  3. Add 1 Tbsp port and sauté until the port has evaporated.
  4. Take livers out and set aside. The livers must not be completely cooked.
  5. In the same pan add all the ingredients except the cream, figs and pomegranates . Simmer for 5 minutes to a thicker consistency.
  6. Add the cream and stir through.
  7. Add the livers, figs, pomegranate pips and heat through.
  8. Taste for seasoning.
  9. To assemble - Add livers on top of the French toast, top it with the poached egg, some sliced figs, pomegranates and basil mint.

spiced ricotta pancakes + figs + naartjie honey

spiced ricotta pancakes + figs + naartjie honey

“Peel a fig for a friend and a peach for your enemy” – English proverb

ricotta pancakes with figs

I love figs. Such an ancient fruit, yet still with us today … I also agree with the believe that figs are a symbol of abundance, fertility and sweetness. So when my eyes caught a few fresh figs on the shelf in the supermarket the other day, I had to have them and do something with them. They were dark purple, plump and looked so ripe and juicy. I had ricotta at home and I decided to make ricotta pancakes with figs. Using Nigella’s Ricotta Hotcakes as a basis I changed her recipe by adding a few spices like nutmeg, cinnamon and cloves as well as naartjie zest – which just gave it that ‘pick-me-up’ spicy-citrus flavouring.


I am also curious to dig a little deeper, and scratch below the surface when it comes to things that interest me, so I read up about figs and came across these interesting facts.

Fig Trivia – 10 Fig Facts

1. The Blossoms
Fig trees have no blossoms on their branches – the ‘fruit’ that we eat is the blossom and is pollinated by a special type of wasp. Many tiny flowers produce the crunchy little edible seeds that give figs their unique texture.

2. Calcium and Fiber
Figs are one of the highest plant sources of calcium and fiber. Eating a half cup of figs has as much calcium as drinking a half a glass of milk. The food value increases with drying – one dried fig has almost as much calcium as an egg – listen up moms!

3. The Calorie Value
There is approximately 50 calories in one large fig.

4. The Garden of Eden
Many believe it was figs that were actually the fruit in the Garden of Eden with Adam and Eve, not apples.

5. Fig Puree
Fig puree can be used to replace fat in baked goods.

6. The scientific name – Ficus carica
The common fig is a deciduous tree that grows to heights of up to 6 meters in the genus Ficus, from the family Moraceae, known as common fig tree. It is a temperate species native to the Middle East.

7. The Family
Figs may not look like it, but did you know that figs are a member of the mulberry family?

8. The Language
English – Fig
Spanish – Higo
Afrikaans – Vy
French – Figue
German – Feige
Italian – Fico

9. The History
Figs are originally from small Asia and are one of the first fruits cultivated ever. The Greeks made mention of them and around 60 BC and Plato promoted the fig as being an important nutrition for athletes. A story is known of the Greek government that had forbidden all exports of figs once in order to assure themselves of a good outcome at The Olympic Games. The ancients Greeks knew about 29 fig sorts. Today there are more than 600 different fig types.

10. Idiom
English Idiom: “I don’t care a fig”
Meaning: Complete lack of concern about an event.
Origination: Probably originates from the abundance of this fruit.

Source: valleyfig.com, foodandtravel.com.au, caloriecount.about.com, wikipedia.org, crfg.org,


spiced ricotta pancakes + figs + naartjie honey
Prep time
Cook time
Total time
Serves: 5
  • For crumpets
  • 250g Ricotta cheese
  • ½ Cup milk
  • 2 Eggs
  • 100g Plain flour
  • 1t Baking powder
  • 2t Naartjie Zest (you can replace with orange)
  • Pinch of salt
  • Pinch of nutmeg
  • Pinch of cinnamon
  • Pinch of cloves
  • Butter for frying
  • Naartjie honey
  • 1 Cup honey (I used orange blossom honey)
  • Juice of one orange or naartjie (you can replace with orange)
  • 1t Naartie peel
  • 1 Clove
  • To serve
  • 5 Fresh figs - quartered
  • 5t Crème Fraiche
  1. For pancakes – Mix the ricotta, milk and eggs together and then add all the dry ingredients - mix everything together. Don’t overwork the mixture. Heat a bit butter in a non stick pan – then “spoon ” a dollops of batter into the pan and cook each pancake for about a minute each side till golden brown.
  2. For honey - simmer all ingredients for 5 minutes and allow to cool down a bit.
  3. To serve - Drizzle with syrup + add the figs + the Crème Fraiche.