I just realised that I do and I’m a bit shocked, with so many options surrounding me at the supermarket or my favorite greengrocer. I think my mindless selection is due to my lack of knowledge about these ingredients. My sub-conscience knows the preparation will require some effort and when you are by yourself, that is something we, I mean I, lack of (I don’t want to speak for you). It’s already difficult to plan the week as it is; a late night at the office here, a friend taking you out for a beer there, and those beautiful vegetables you promised yourself to try last weekend end up in the bin.
Step 1, 2 and once out of the oven
So, in order to expand my fruit and vegetable repertoire I’ve been looking for basic recipes to refer to. Something straightforward that doesn’t require tones of ingredients and is easy to remember. The latter being the more important, it needs to come to mind effortlessly, triggering my brain to pick the produce once my eyes fall on it.
That’s what this recipe is. I can honestly say that every time a see figs now I think of it. And I’ve never bought so many of them in my life. Having a good basic recipe to fall back on allows you to experiment, if you ever have the time. If not, then you’ll still have an amazing dish to enjoy.
Do you have any staple recipes for exotic fruits or vegetables? Or do you wish you ate more of one, but don’t know how to prepare it?
- 6 small Figs, halved
- 1 knob Butter
- 1 tsp Honey
- 1/4 cup Orange juice, about half an orange (see tips)
- 1 tbsp unsalted Pistachios, crushed
- Greek yogurt
- Preheat the oven to 400F/200C
- Cut the figs in half length-way and place, skin side down in a small shallow tray lined with baking paper if you have some (it will make the cleaning easier).
- Dot the figs with the butter.
- Mix the honey and orange juice in a small glass, then pour over the fruits.
- Bake for 15 minutes, or until soft.
- While the figs bakes, crushed or chop the pistachio and keep aside.
- Serve the figs while they are still warm on a few spoonful of Greek yogurt, top with the crushed pistachio without forgetting to drizzle some of the orange and honey juice.
- I personally prefer to use the good quality orange juice I have in the fridge, something like Tropicana or Innocent. It creates a thicker and stickier sauce than with fresh orange juice plus it’s less hassle, talk about killing two birds with one stone.
- Add some granola for a scrumptious breakfast, ideal for mornings on the go.