FRESH FIGS CHUTNEY

August is the month when figs are in abundance - fully mature on the trees - dripping honey under the strong summer sun. It is the time when the tree shall not be watered so that the fruit is not destroyed. It is the time when we go around the tree every day to hunt for the ripest fruits collecting baskets full of it. Devouring the fruit’s sweetness during the warm afternoons paired with a glass of cold water and for the lovers with some goat cheese.

This chutney is a culinary alternative to the raw fruit, adding acidity to balance and round the fruit’s sweetness and some chili to make it slightly punchy with an elegant gourmet tone. It is also a great idea to preserve kilos of fruit if you are the lucky ones to receive the abundance of a fig tree at the end of the summer. x Alexandra

FRESH FIGS CHUTNEY

INGREDIENTS (makes approximately 2 jars of 220 ml)

600 g fresh figs , washed + stems removed
50 g balsamic vinegar
50 g balsamic vinegar cream
40 g cane sugar or honey
1 cinnamon stick
2 teaspoons (tsp) coriander seeds
1 tsp brown mustard seeds
2 thai chilies, seeds removed
1/4 tsp chili flakes
a pinch of fleur de sel
the juice of 1/2 medium sized lemon

PREPARATION

Thoroughly wash the figs and remove their stems. Then, chop them into small pieces.
In a pan or cast iron skillet, over low to medium fire, toast the coriander seeds and the brown mustard seeds until they start to pop.
Add the balsamic vinegar cream and the balsamic vinegar to the pan. Then add the sugar (or honey), the salt, the thai chilies, the cinnamon stick and let it simmer for a few minutes (2-3 min).
Add the chopped figs and the lemon juice. Stir - using a wooden spoon or spatula - and let it cook over low fire until it is caramelized and glossy. Taste the chutney and add an extra portion of chilly flakes for that extra punch.

NOTES

1: Enjoy it with blue cheese or goat cheese, or as a condiment to your roasts and oven veggies.

2: Always taste the chutney and adjust the intensity of the chili according to your liking. Keep in mind that the chili will intensify the longer you keep your chutney stored.

Need advice on canning the chutney in order to store it for a longer time? hit me up in the comments bellow!

ΤΥΡΕΝΙΟ ΝΤΙΠ ΑΠΟ ΝΙΦΑΔΕΣ ΒΡΩΜΗΣ (vegan) // CHEESY DIP (vegan)

Λαχταριστό και κρεμμώδες τυρένιο ντίπ απο νιφάδες βρώμης QUAKER χωρίς ζωικά προιόντα (vegan + vegan friendly). Φτιάξτε με αυτό τα πιο λαχταριστα nachos με ‘τυρί’, την πιο εθιστική cheesy σως για τα μακαρόνια, ή συνοδέψτε τα φρέσκα λαχανικά σας όπως στικς από καρότο, αγγούρι ή ντοματίνια. #Quakergreece
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Delicious + creamy cheesy dip made with the QUAKER wholegrain rolled oats without any animal products (vegan + vegan friendly). Use it to make the most tasty nachos with ‘cheese’, an addictive cheesy pasta sauce, or as a condiment with your fresh vegetables (carrot sticks, cucumber or cherry tomatoes). #Quakergreece

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ΤΥΡΕΝΙΟ ΝΤΙΠ ΑΠΟ ΝΙΦΑΔΕΣ ΒΡΩΜΗΣ (vegan)

ΥΛΙΚΑ
120 γρ νιφάδες βρώμης ολικής άλεσης QUAKER
500 ml γάλα βρώμης ή γάλα ριζιού
30 γρ διατροφική μαγιά (διαθέσιμο στα σουπερ μάρκετ στο τμήμα των δημητριακών)
2 κουτ. της σουπας (18 γρ) κορν φλαουρ
1 κουτ του γλυκού καπνιστή πάπρικα ή γλυκιά πάπρικα σε σκόνη
½ κουτ του γλυκού κουρκουμά σε σκόνη
2 κουτ της σούπας ελαιόλαδο
½ κουτ του γλυκού κρεμμύδι σε σκόνη
¼ κουτ του γλυκού σκόρδο σε σκόνη
½ κουτ του γλυκού αλάτι
το χυμό απο μισό λεμόνι

ΕΚΤΕΛΕΣΗ 

Μεταφέρω τις νιφάδες βρώμης ολικής άλεσης QUAKER σε ενα μίξερ ή blender, και τις μετατρέπω σε λεπτή σκόνη. Προσθέτω το κορν φλαουρ και όλα τα ξηρά μπαχαρικά. Ανακατέβω καλά. Μεταφέρω σε ένα κατσαρολάκι, προσθέτω το γάλα βρώμης (ή ρυζιού) και ανακατεύω καλά με ένα σύρμα. Μαγειρεύω το μείγμα σε χαμηλή φωτιά, ανακατεύοντας διαρκώς με το σύρμα, μέχρι να δέσει και να πάρει κρεμμώδη υφή. Σε αυτό το στάδιο, κομματάκια βρώμης είναι εμφανή στη σως. Αποσύρρω από τη φωτιά και μεταφέρω το μείγμα στο μίξερ ή blender, προσθέτω το ελαιόλαδο και το χυμό λεμονιού και ανακατεύω για λίγα λεπτά μέχρι το ντίπ να γίνει ακόμα πιο κρεμμώδες με απαλή υφή. Έτοιμο για σερβίρισμα... Καλή απόλαυση!

X

Αλεξάνδρα


—— ENGLISH VERSION ——

CHEESY DIP (vegan)

INGREDIENTS
120 g QUAKER wholegrain rolled oats
500 ml oat milk (or rice milk)
30 g nutritional yeast
2 tablespoons (TBSP) (18 g) corn flour
1 teaspoon (tsp) smoked paprika or sweet paprika, powdered
½ tsp turmeric powder
2 TBSP olive oil
½ tsp onion powder
¼ tsp garlic powder
½ tsp sea-salt
the juice of half lemon

EXECUTION

Blend the QUAKER wholegrain rolled oats – in a food processor or blender - until you get a thin powder. Add the corn flour and all the dry spices. Blend well.

Transfer the mix to a cooking pan, add the milk and mix well – using a whisk. Cook the mix over low-medium fire while constantly stirring – using a whisk – until creamy. At this stage, you might still see small pieces of the oatmeal.

Remove the cream from fire, and transfer it to the food processor or blender. Add the olive oil and the lemon juice and blend it for a few more minutes until smooth and creamy. It is ready to be served... Enjoy it guys!

X

Alexandra

 

SOURDOUGH LOAF

Traditional bread making at its finest. Fermented for up to 12 hours with a sourdough starter à  la maison that defines its distinctive full flavour body and its delicate sour sub-tones.

RECIPE _ STEP BY STEP

FOUGASSE W/ ROSEMARY + FLEUR DE SEL

Crispy oiled crust with a tender interior. The delicate elegant rosemary scent with a crunch of fleur de sel.

RECIPE _ STEP BY STEP

GREEK STYLE PANCAKES (tiganites) with spinach, ricotta cream and LADOLEA’s pure olive oil 

A remake of the traditional greek spinach pie, quick and easy, to enjoy it anytime as lunch or dinner; when time is limited and you are in need of something healthy. 

These pancakes are traditionally served as a dessert or breakfast with honey and walnuts. Grandma always used to prepare them for us kids after school or as a late afternoon snack in between studying or playing around in the garden before dinner. Here, I created a savory dish, remake of the original recipe, using spinach and soft white cheese (it can be the Italian ricotta or the greek anthotyros). 

For this recipe I used LADOLEA’s koroneiki variety that elevated the recipe and enriched the taste of the pancakes without using any butter at all! I also added some raw LADOLEA olive oil in the ricotta cream to get the most of the benefits of this unique EVOO.  

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INGREDIENTS (makes 2 portions // 4 pancakes of approximately 12 cm diameter)

For the pancakes 

. 170 g all purpose flour (or preferably one for pasta making)
. 40 ml LADOLEA koroneiki variety, plus some extra for baking
. 180 ml lukewarm water 
. ¼ teaspoon sea-salt 

For the spinach filling

. 150 g raw spinach, washed and cleaned
. 4 shallots, sliced
. cumin powder, sea-salt and pepper to taste  

For the ricotta cream

. 180 g ricotta cheese (or anthotyros cheese)
. 2 tablespoons LADOLEA koroneiki variety 
. 1 teaspoon pomegranate molasses 
. 1 teaspoon cumin powder
. ¼ teaspoon sea-salt 
. ¼ teaspoon black pepper, freshly ground 
. 1/8 teaspoon onion powder 
. 1/8 teaspoon garlic powder  

As topping  

. 10 g sliced almonds, lightly toasted in a pan
. 10 g pine nuts, lightly toasted in a pan

PREPARATION

 First prepare the spinach filling; in a pan stir-fry the shallots with 2 tablespoons LADOLEA on medium fire, until soft and lightly caramelized. Then add the spinach with 2 tablespoons LADOLEA. Stir and season to taste with some cumin powder, salt and freshly ground black pepper. Set it aside. 

For the ricotta cream; in a bowl mix the ricotta (or anthotyros) cheese with 2 tablespoons LADOLEA, the pomegranate molasses, cumin powder, sea-salt, black pepper, onion and garlic powder. Stir well – using a fork or a whisk - until everything is blended together in a smooth cream. Set it aside for later use.

For the pancakes; in a mixing bowl, sieve in the flour. Add LADOLEA and mix well – using a fork. Gradually add the water while constantly stirring and until you get a smooth mixture. The mix should be relatively runny. Season with some sea-salt. Warm up a pan on medium fire. Add 1 tablespoon LADOLEA in the pan and one scoop of the dough mix. It is easy to define the amount of dough by using a measuring cup - I used 1/3 cup for a pancake of 12 cm diameter. Bake for approximately 5-6 minutes and then flip the pancake over. Bake the other side for another 5-6 minutes. If the pan is sticky add some more olive oil. This will give a beautiful golden color to your pancakes too! 

While the pancakes are still warm, spread some ricotta cream and add some spinach filling. Top it with a second pancake and some extra cream cheese on top (optional). Sprinkle with a few over roasted sliced almonds and pine nuts.

Tip: drizzle with some extra LADOLEA koroneiki variety to boost even more the taste and nutritional value of the dish! Enjoy! 

LADOLEA // when purity meets design in a heartfelt product curated with passion and love