Posted on by Myfrenchkitchen

Fresh fig with labneh, pistachios and pomegranate molasses.

This makes for a perfect little starter or in this case an aperitif or amuse bouche. The sweetness of the fig aginst the tartness of the pomegranate molasses and the salty cremainess of the labneh make for a delicious explosion of flavours.It is very easy to make and doesnt take a lot of time. The longest is waiting for the labneh to drain. Make it in season when figs are in abundance and if you can pick it straight from you tree, even better. That is actually a golden rule in cooking…stay in season.

Recipe:

  • Four big figs, yellow or purple
  • labneh
  • pistachio nuts
  • pomegranate molasses
  • little branch of green petit pois
  • sumac
  • Pomegranate seeds(optional)
  • 8 small fig leaves(optional)
  1. Break/tear the figs in half and place each half on a small fig leaf on 8 small plates.
  2. Spoon a small tsp of labneh onto the fig half.
  3. Sprinkle the labneh with sumac.
  4. Drizzle with pomegranate molasses and sprinkle with pistachio nuts and pomegranate seeds.
  5. Finish off with the little green branch of petit pois for decoration and serve as an amuse bouche on a fig leaf.

Serves 8 as amuse bouche or 4 as starter

Pinch of salt:

  • Place two halves on a plate for a starter serving instead of one per person for an amuse bouche serving.
  • Sprinkle some sumac over the whole plate.
  • Use walnuts instead of pistachios.
  • Use soft goat’s cheese or ricotta cheese instead of the labneh.
  • Sprinkle with a few pomegranate seeds.
  • Use any other green herb decoration instead of the pea shoot.

Posted on by Myfrenchkitchen · 1 Comment

Marinated radishes

Everybody knows marinated red onions, which is very popular. So lets make some marinated radishes. The same principle, the same method. I keep it in the fridge and we eat it within 3 days. Delicious on sandwiches, an aperitif platter with ham or in a salad.

Recipe:

  • A small bunch of radishes, washed and dried
  • 250 ml white vinegar, or cider vinegar, or rice vinegar
  • 4 TBSP white sugar or honey
  • 1 tsp salt
  • peppercorns, red and black

  • Slice the cleaned and dried radishes into rings, not too thin.
  • Place the sliced radishes into a medium mas jars. Add some peppercorns to the jar.
  • Bring to the boil the vinegar, salt and sugar.
  • Pour the vinegar over the radishes and fill to the top. Leave to cool down a bit and cover with lid.
  • Set aside to cool down completely and store in the fridge for up to three days.

Pinch of salt:

  • Use within three days. I find that hey lose their flavour and colour after three days.
  • Add a galic clove to the radishes.
  • Add a little water if you dont want just vinegar.
  • Use honey instead of sugar to make it healthier.
  • Try the same recipe with slices of raw beetroot.