#fetta cheese

[sentient-pineapple]

[downonmottstreet]

[arwenkenobi48]

The highlights of my trip to Star Wars Identities, including my new OC, Henki <3

[caris-p]

🍕Tortila Wrap Spinach With Fetta Cheese and Truffle Chips & Fries

[hopefullandhealthy]

Wine, salmon, and Bobs Burgers. Friday night done right.

[francescissima]

Ever since the fresh fig supply stepped up at Casa Morgana, I’ve been imagining all sorts of fig dishes and recalling fig episodes in my semi sleep. I’m harvesting around 20 plump figs per day and many are beginning to rot on trays before my eyes. One of those memories involves making fig jam in Languedoc, France, in 1985. At one point, we had many ‘baguette with jam’ eating Australians staying with us and we were burning through the confiture at a rapid rate. We noticed a field of ripe figs going to waste and approached the farmer to ask him if we could pick them. Mais oui, he said dismissively, gesturing that the crop was nothing more than pig food. At some point mid jam making, Helen thought it would be nice to add some ginger to the mix, so we sent the 14-year-old girls off to the local supermarché to buy some. They returned empty handed. Sunshine demonstrated how many times she attempted her best pronunciation of the request. Je voudrais du ginger, s’il vous plaît, was met with blank stares, compelling the girls to adopt some very stereotyped French accents, repeating the word ginger over and over again. They were hysterical by the time they returned.

Figs and fetta, a marriage made in heaven, or Greece.

Another fig food memory was eating Saganaki served with a sweet fig sauce at Hellenic Republic, Brunswick, when it first opened. That sauce is based on dried figs with pepper and balsamic and can be served all year round with fried cheese.

Fig tree in the morning dew

Chinese bowl with Figs, by Giovanna Garzoni, 1600-1670

Figs in blue bowl after Garzoni

This little entrée draws on both experiences. It is warm, sweet and jammy on top, and cold and salty underneath, with the nuts providing a Baklava style crunch. It takes 5 minutes to prepare and makes a very elegant starter.

Fig and Fetta Fantasia.

Ingredients, for two serves.

150 gr (approx weight) quality Greek fetta cheese, sheep or goat, such as Dodoni (not Bulgarian as it has the wrong texture for this dish)

6 large ripe figs, halved

2 tablespoons honey

1 dessertspoon vincotto

2 tablespoons walnuts, chopped.

Cut the cold fetta into 4 thin batons.

Heat a small frying pan. Warm the honey and vincotto together until beginning to bubble. Turn down the heat and add the figs to the honey mixture. Cook gently on both sides for a few minutes so that the figs absorb some of the liquid.

Meanwhile, toast the walnut pieces in a small pan and watch that they do not burn.

Assemble the dish by laying two fetta pieces on each serving plate. Top with hot figs and drizzle with the remaining liquid. Scatter the toasted walnuts on top.

Sweet and salty, cold and hot, smooth, sticky and crunchy.

For Lorraine at Not Quite Nigella, a fig fancier.

Smyrna Fig Tree after the rain.  Now in full production after 6 years. Will be rewarded with deep mulch.

Fig and Fetta Fantasia Ever since the fresh fig supply stepped up at Casa Morgana, I've been imagining all sorts of fig dishes and recalling fig episodes in my semi sleep.

[arwenkenobi48]

Star Wars Characters I Want To Wrap In A Blanket

(in no particular order)

Darth Maul

Savage Opress

Feral

Asajj Ventress

Boba Fett

Kylo Ren

Ezra Bridger

Ahsoka Tano

Anakin Skywalker

Jar Jar Binks

Captain Rex

Agent Kallus

The Grand Inquisitor

Luke Skywalker

ARC Trooper Fives

Grand Admiral Thrawn

Yoda

BB-8

[fabulousandclassy5]

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