A lovely sweet spread which can be used in sandwiches and as an accompaniment to a cheese platter.
Ingredients: Fills a 200ml jar
280g dried figs
3 tbsp sugar
1 tbsp fresh lemon juice
Directions: Cut figs into small pieces. In a medium saucepan, combine figs with sugar and 1 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes. Transfer mixture to a food processor, add lemon juice and puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency). Store in a sterilised jar.
Cabbage leaves stuffed with a mince and rice mixture, coupled with a creamy sauce. The leftovers are good for freezing (without the sauce).
Ingredients: Makes about 4 generous servings, depending on the size of the cabbage For the filling:
1 small cabbage
1/4 cup rice
1 tbsp olive oil
1 medium onion, chopped
250g minced beef
200g minced pork
1 bunch parsley, chopped
1 carrot, grated
1 tsp salt
1 tsp pepper
2 bay leaves
For the sauce:
3/4 cup chicken stock
1/2 cup crème fraîche or sour cream
1 cup canned tomatoes or passata
Directions: Start with the cabbage leaves. Remove the stalk of the cabbage by cutting in a circle around it. In this way the leaves will separate easily from the base. In the meantime, boil some water in a pan. Cook rice in plenty water until al dente. Drain and set aside. In a frying pan heat olive oil and cook onions over low heat for 7-10 minutes until tender. Grate the carrots. In a large bowl combine beef, pork, parsley, onions, carrots, rice, salt and pepper. In a medium bowl whisk together stock, crushed tomatoes and crème fraîche. Set aside. Preheat your oven to 180 degrees Celsius. Clear your work space so all ingredients are within reach. Take a cabbage leaf at a time and put in the boiling water for a couple of minutes, until soft. Put it out and put 2 tablespoons of filling at the bottom of the wide part of a leaf and roll it like a burrito, tucking sides in. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves. Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole and start stacking your cabbage rolls. Half way through add a couple of bay leaves and continue stacking until all cabbage rolls are gone. Pour the sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour. Then take the lid off and bake for 30 more minutes. Serve with additional sour cream or crème fraîche.
Directions: Cut the courgettes into 5mm rings, and then finely dice them. Put them into a pan with the lemon zest and oil, stir to coat, then cook on a gentle heat for about 5 minutes, stirring occasionally, until they've slightly softened. Stir in the turmeric and pour in the stock and lemon juice and then drop in the rice. Cook, uncovered, for 10-20 minutes, or just until the courgettes and rice are tender. Taste for seasoning. Leave to cool slightly before serving so that you eat the soup warm rather than hot.
Directions: Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
