Ficelle with Brie, Figs and blackberries

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This is more an idea than an actual recipe but it is great when you don´t want to spend too much time in the kitchen. It is perfect for a picnic or to serve at a dinner party. This is one of those things that I could eat at any time of the day. If you have never had ficelle before, it’s type of French bread. It is smaller than a baguette. If you can’t find it, just use one baguette instead.

Ingredients:

2 ficelles, sliced in half lengthwise (Similar to baguette, but smaller)

200gr of brie, sliced into pieces

4 figs, thinly sliced

1 cup of blackberries

¼ cup of pomegranate seeds

150grs of arugula

2 tablespoons of olive oil

About 3 tablespoons of balsamic reduction

Salt

 

If you have never made balsamic reduction, is it very easy to make. Get a small bottle of balsamic vinegar (about 250ml). Since you are going to reduce it, just get the cheap kind. Pour the balsamic in a saucepan over medium heat and let it reduce to about 1/3 of the original volume. Then pour it in a glass container and allow it to cool down. As it cools down, it will harden a bit. This is something I always have in the house since I love drizzling it over salads.

Mix the arugula with a pinch of salt and the olive oil. Spread it over the sliced ficelles. Top with the figs, blackberries, brie and pomegranate seeds. Finally drizzle some of the balsamic reduction and enjoy!

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Buckwheat Crepes with Roasted Figs & Gorgonzola (Gluten-free)

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I have been seeing figs at the market lately and had to get some. I love to eat them with gorgonzola. Fig season is so short that I try to eat as many of them as I can before they are gone. I remember when I was a little kid in Lima and we would drive to the beach outside of the city. On our way back home, we would stop and buy a box or two of fresh figs that they would sell by the side of the road. For me that was the best part of the day. The beaches near Lima are very cold so that was never my thing. But getting my hands sticky, by peeling the skin off fresh figs because I couldn’t wait till we were home to wash them and eat them, sure was. I remember them always being so sweet. Figs are one of those things that, if they are in season while we are on holiday in Lima, I always stuff myself with until I cannot see them anymore.

It has been a while since I have eaten crepes so I combined the two in one dish. This time I used buckwheat flour to make gluten free crepes. It is also nice to drizzle some balsamic reduction over the finished dish. I always have some in my pantry. But when I went to grab it, I realized it was pretty much empty so I didn’t add it. You can make it by just reducing a bottle of balsamic vinegar in a pan over medium heat until it becomes a syrup and just store it in an airtight container.

This recipe makes 6 crepes.

Ingredients:

For the crepes:

2/3 cup of buckwheat flour

1 cup of milk (I use semi-skimmed milk, but you can also use whole milk)

3 ½ tablespoons of butter, melted (plus a bit more for the pan)

3 eggs

1 teaspoon of sugar

Pinch of salt

For the roasted figs:

9 fresh figs

150gr of gorgonzola

2 shots of port

Honey

Salt

Pepper

For the toppings:

1/3 cup of pistachios, chopped

Honey

Start by making the crepe batter. You can whisk together all of the ingredients in a bowl, or you can just use a blender. I used a blender. Cover the bowl with the batter with plastic wrap and let it rest in the fridge for 20 minutes.

To roast the figs, line a baking tray with parchment paper. Slice the figs making a cross in the middle and stuff them with a piece of gorgonzola. Drizzle some port and honey on top of each stuffed fig. Season with salt and pepper. Roast in a pre-heated oven at 180C/350F for 10 to 15 minutes.

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Heat a non-stick pan over medium-high heat. Add a bit of butter to the pan. Once the butter has melted, add about 1/6 of the crepe batter and swirl it around the pan. Once bubbles start to form on the top, loosen the edges with a spatula. Then gently flip it using the same spatula. Once it is golden on both sides, transfer it to a plate and keep it in a warm oven while you make the remaining crepes.

To plate up, fold each crepe in half, and then fold it in half again. Serve with the stuffed figs, drizzle extra honey on top and add some of the chopped pistachios.