Isn’t this moroccan salad, with carrots and chickpeas, a stunner? It has dried figs, toasted almonds, mint, dill, a cumin vinaigrette… all good stuff, so healthy for you. That’s not the usual recipe here, but my Sunday Supper friend Amanda is relocating, on the move, so I’m guest posting today at her site, Maroc Mama.
This fresh fig and walnut pie is a dessert made for my mom.
For the scant year and a half that I’ve had this blog, it’s my third time celebrating mother’s day and it will be four before the year is over. Since it’s always celebrated in the spring, no matter what part of the equator you live on, we take our moms out to party in september, or october, I’m not quite sure now.
We’re having a celebration with the Sunday Supper group, hosted by my friend Heather of Hezzi-D’s Books and Cooks, and we made many fantastic recipes for you to share with whomever raised you and helped you be the person you are today.
|1964 (her wedding) – mid 70´s, arriving from NYC, she thought no one had come to pick her up|
|1982/84 With my older brother (he was very sick then). We were living in Palo Alto, California.|
|The most recent ones I could find: 1999 (my wedding) and 2005 helping me at a textile exhibition|
Fresh fig and walnut pie
For the crust:
- ½ recipe graham crackers dough
For the walnut cream:
- 1 ½ cups walnut paste, at room tº, see recipe
- 4oz (115g) unsalted butter, softened
- 1 egg
- 1 egg yolk
- 4 teaspoons flour
For the assembly:
- 9 or 10 fresh figs
- 2 Tbs sugar
- 2 or 3 Tbs honey
For the crust:
- On a lightly floured surface, roll graham cracker dough about ¼ inch or less, to fit a 9-inch round pie plate. The dough might not roll in one neat piece like regular dough does; don't worry, just do it in pieces and patch it in the mold. Refrigerate for 30 minutes.
- Preheat oven to 350º about 15 minutes before baking.
- Cover cold pie dough with a piece of aluminum foil, fill it with some kind of weight, I used lentils but you can use beans or ceramic marbles.
- Bake for 15 or 20 minutes, carefully lift the aluminum foil with the weight, and bake for another 10 minutes or so, until the dough is dry and lightly colored. Let cool on wire rack. Keep the oven on.
For the walnut cream:
- In a bowl with a sturdy hand mixer or an electric one, mix walnut paste with butter.
- Add egg and egg yolk and then flour. Mix well but just to blend all ingredients completely.
For the assembly:
- Wash, dry and cut figs in half.
- Pur walnut cream evenly over pie dough, and arrange the half pieces of figs on top.Sprinkle with the sugar and bake for about 30 minutes, until figs are beginning to soften and walnut cream is puffy.
- Let cool on wire rack, unmold onto serving plate and drizzle with honey before serving.
- Blueberry Coffee Cake from Peanut Butter and Peppers
- Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
- Crepes from Hezzi-D’s Books and Cooks
- Hot N Sweet Mango Chutney from Sue’s Nutrition Buzz
- Lemon Glazed Raspberry Scones from Juanita’s Cocina
- Quiche Lorraine from Supper for a Steal
- Seafood Quiche from The Girl in the Little Red Kitchen
- Strawberry Rhubarb Compote from Noshing with the Nolands
- Sweet French Breakfast Crepes from Curious Cuisiniere
- Vidalia Onion Quiche from Comfy Cuisine
- Cod with Stewed Tomatoes from Cindy’s Recipes and Writings
- Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons
- Lemon Risotto from Healthy. Delicious.
- Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
- Pork dumpling (Shumai) from The Urban Mrs.
- Spaetzle from Magnolia Days
- Caramel Apple Cinnamon Rolls from Gotta Get Baked
- Chocolate Kahlua Cream Pie from Ruffles & Truffles
- Espresso Brownies from What Smells So Good?
- Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
- Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream from Neighborfood
- Lavender Shortbread Cookies from girlichef
- Lemon Meringue Pie from Pies and Plots
- Lemon Petit Fours from Home Cooking Memories
- Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
- Milky Way Brownies from That Skinny Chick Can Bake
- Mini Coconut Pies from La Cocina de Leslie
- Mini Strawberry and Cheese Pies from Basic N Delicious
- Mom’s Apple Crisp from Cravings of a Lunatic
- Mom’s Texas Sheetcake from Daily Dish Recipes
- Mum´s Strawberry Cake from My Cute Bride
- Raspberry and Hazlenut Friands from Happy Baking Days
- Semolina Balls (Suji Laddoo) from Soni’s Food
- Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet
#SundaySupper hashtag, and remember to include it in your tweets to join
in the chat.
idea of a good breakfast to start the day doesn’t elude me, I don’t make it a
point to have one. No matter how much or not much I ate the night before,
there’s an incompatibility going on between my body and my mind for the first
hours after I wake up. I already wrote about this, when I posted the muesli with blueberries, but let’s discuss it again, shall
we? After all, it is the most important meal of the day.
understand the concept of fuelling your body to be able to perform better during
the day, a very noble idea, though not necessarily in sync with my needs. I
need my coffee when I wake up. And then another coffee. That takes from one to
two hours during which I can’t think about actual food.
tasting if I happen to be baking early due to whatever deadline I have, and I’m
talking about sweet things, don’t think of putting a piece onion or avocado or
salad dressing in front of me so early. You might not like my reaction.
later, it’s a whole different movie. Suddenly the idea of eggs or toast and a
yogurt, even a piece of cake sounds dreamy. That moment does set me up for a
better day, with no hunger pangs of any kind.
eating without balance, all carbs or all protein, or worse, all sweet. My body
then starts going through a rainbow of needs, first salty, or is it vinegar-y?, then
how about something with chocolate, which, if left open to debate half an hour later it
might, just like that, turn into a need for some garlicky hummus followed by
dulce de leche half an hour later.
balanced first meal, not to call it breakfast since it happens around 11am,
does make the whole fuel-for-the-body idea a good one. You do need fuel,
just try to get the premium kind, it will make you feel better.
is my latest addition to my late breakfasts, which are also happening in an
orderly fashion because I started going to my pilates classes again at noon,
something that had been left behind the last three years – since I had decided to
open a Café, which I closed three months ago for those who don’t know -, and
stopped having a life.
This is my february contribution to Twelve Loaves, the bread group founded by Lora, of Cake Duchess.
Baking bread at home is such a wonderful experience, it can completely change your perspective about it. So we post each month with a different theme. We´re having an open theme, bake whatever-we-want kind of month. This is my latest favorite whole wheat bread and I hope it encourages you to bake more bread.
Check out all the entries for this month in the linky party below.
I love this bread toasted with homemade fig jam. I always made a regular jam with not much more than figs and sugar, but lately I’ve been using Kathy’s, of Bakeaway With Me, recipe.
This batch I flavored with cinnamon and tequila.
adapted from Bread for all Seasons, by Beth Hensperger
water (105º to 115º)
sesame seeds, ground
cups bread or all purpose flour
sponge: In the bowl
of the stand mixer (or a large bowl if making the bread by hand), put cold
water and cornmeal. Whisk and let stand 5 minutes. Add boiling water while
whisking and let stand another 10 minutes.
in a small bowl, sprinkle dough over warm water with one teaspoon honey and
stir to dissolve. Let stand a few minutes until foamy.
cornmeal mixture, add the rest of the honey and sponge ingredients. Add the
yeast mixture, mix well with a wooden spoon or spatula, cover with plastic wrap
and let it double and be bubbly, about 1 hour depending on the temperature of
dough: Gently stir
the dough down with a wooden spoon or spatula. Attach the bowl to the stand
mixer, and add the oil, salt, ground seeds and whole wheat flour. Attach the
dough hook and mix on low speed, adding white flour, ½ cup at a time. When you
have added 1 ½ cups of bread or all purpose flour, knead for a minute or two at
medium-low speed. Continue adding bread flour by tablespoons until you have a
soft dough that is still a bit sticky but just clears the sides of the bowl. It
should not be batter-like but not stiff either. You might need ¼ to ½ cup more
bread flour than stated in the recipe. The total kneading time should be about
5 to 7 minutes.
dough to a greased bowl, turn to coat all sides, cover and let rise until
doubled in a warm place, about 2 to 3 hours.
dough onto a lightly floured surface. You will see that it is much less sticky.
Divide the dough in two equal portions. Shape each one into as tight a ball as
possible, and roll them in wheat bran to coat completely. Transfer to a
cornmeal-sprinkled baking tray, cover with a clean kitchen towel and let rise
until almost doubled, about 45 minutes to 1 hour. They won´t double in size.
oven to 400ºF/200ºC about 20 minutes before you´re going to bake the bread. When
ready, bake the loaves in the center of the oven for 10 minutes. Decrease the
tº to 350ºF /180ºC and continue baking for 25 to 35 minutes, until golden and
bottoms sound hollowed when tapped with your fingers. Switch the position of
the baking tray halfway through to ensure even baking.
wire racks to cool.
can be frozen (I slice it first), wrapped in foil or plastic, for at least a
|The sponge ready to use|
|Before the final rise|
|Ready to go into the oven|
been going to bed after midnight, somewhere between 1 and 2 am, and waking up
no more than five hours later. It went on for almost a week. You’d think that a
couple of sleep deprived days would be enough, but they kept on happening. The
thing is that I can sleep late if I
want, but my brain and body weren’t very collaborative. Until this weekend when
out of the blue I finally had my beauty sleep. Being sleep deprived for no reason
makes me cranky and gives me headaches. Well, even if I do have a reason the
results are still the same.
after I woke up all perky and rested. Studded with figs, apricots and a
wonderful streusel inside. Is there a good coffee cake that doesn’t include
sour cream? It’s like the necessary ingredient, the one that makes it dense,
moist and incredibly rich.
again I’m linking it, and giving you another great recipe, this time with figs
and a slightly different streusel mixture. So now you have two coffee cakes in
one post. Lucky you.
There’s no final sprinkling on top. The layers inside tend to blur while the
cake bakes and when you slice it it’s like a roller coaster. There are no
defined layers. I like that, you get a different variation in each slice, maybe
a lot of apricots and figs and maybe more of the streusel.
and shiny top. It’s really unassuming in aspect and fantastic in flavor.
Perfect with coffee. But then, I guess there’s a reason why it’s called coffee
cake. Fig and apricot coffee cake.
from Kathleen´s Bakeshop Cookbook,
by Kathleen King
dense and has dried fruit and streusel that weighs it down. So be sure it’s
fully baked before taking it out of the oven. To easily spread the batter use
the following trick: dip the back of a spoon in cold water and spread the cake
batter with it. Use the wet spoon as many times as you need.
firmly packed light brown sugar
all purpose flour
all purpose flour
to 350ºF / 180ºC
flour, or grease and line the bottom with parchment paper, of a 10-inch (24cm)
ingredients in a small bowl and mix with a fork or hands until crumbly; set
aside. Chop apricots and figs and set aside.
bowl sift flour, baking powder, baking soda and salt.
mixer or an electric handheld mixer, beat butter until fluffy. Gradually add
sugar and beat well. Add eggs one at a time and beat for 3 minutes after the
last one. Add vanilla. Mixture might look curdled.
mixture in three additions alternating with sour cream in two additions. Fold
in apricots and figs.
mixture into prepared pan. Sprinkle half of streusel mixture over. Spoon 1/3 of
batter on top of streusel, then the rest of streusel and finally the rest 1/3
60 minutes, or until a cake inserted in center comes out clean.
wire rack. Let cool for 20 minutes, invert onto wire rack and let cool