SWEET FIG AND GOATS CHEESE SALAD

It's already the weekend again and I still didn't manage to tell you about last weekend... well it was super productive and really quite lovely.

I finally managed to spend some quality time with Susie. We tried some lovely ciders (Friel's is my definite favourite - nice and sweet and refreshing), were creative, drank pink Cava, attempted to bake macaroons, lost at scratch cards and lunched on the yummiest late summer salad ever.

The best thing is that I didn't have to do anything - a lovely lunch was simply placed in front of me. (Thanks Susie ;))
Fresh figs and goats cheese remind me of holidays in Croatia when I was little. My aunt's friend would pick the figs from her orchard and serve them with homemade, tangy goats cheese and freshly baked bread, slathered in creamy butter. I suppose our version was slightly more sophisticated but still tasted of holiday summers and great childhood memories. Oh and guess what, Figs are in season at the moment. So go and grab some and be creative!

SERVES 3
PREPARATION 5mins
COOKS 10mins
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INGREDIENTS

• 3 ripe figs, quartered
• 1 bag of rocket
• 2 spring onions, finely sliced
• 1 red onion, sliced
• a handful of cherry tomatoes, quartered
• 2 tsp brown sugar
• 150g soft goats cheese, cut in cubes
• a handful of pecan nuts, roughly chopped
• 2tbsp balsamic vinegar
• 1tsp wholegrain mustard
• 2tbsp olive oil
• 2tsp honey
• salt and pepper to season

PREPARATION METHOD:

1. Heat some olive oil in a frying pan. Once hot add the sliced onions and sautee for a couple of minutes until they start to soften. Sprinkle the sugar over the onions and stir until the sugar starts to dissolve. Add a splash of water and leave to reduce. Repeat this process until your onions are really soft, brown and covered by a syrupy liquid. This should take approximately 7-10 minutes.
2. Place the rocket, tomatoes, spring onions and caramelised onions into a salad bowl and toss until well combined.
3. Add the vinegar, olive oil, mustard and honey with a little salt and pepper to a small jar. Shake thoroughly (with the lid closed of course) until the ingredients combine to a thick emulsion.
4. Pour the dressing over the salad and mix again using your hands. 
5. Divide the cheese between three plates. Place the salad on the cheese and top with the quartered figs and pecans.
6. Serve with some crusty bread and a lovely cold cider.

The perfect late summer weekend lunch I think.

Enjoy!

SPICY ROAST TOMATO AND COURGETTE SOUP

I've been wondering what the hell everyone is going on about, talking about it being autumn and the days getting cooler and drinking spiced lattes and wearing cardies... Summer hasn't even arrived in the UK properly. We probably had a couple of weeks of "hot" weather at the most and I am still waiting for a heatwave of bright sunshine to hit us.
When I woke up to 2˚C at 6am the other day though I had to admit to myself that this isn't going to happen (although we are predicted 28˚C this weekend).
I really, really wanted soup yesterday, that's how cold I was and generally I am not a big soup lover, unless it's noodle soup of course.
So off I went for a little experimentation in the kitchen to warm up and fill our bellies. The result was really, really lovely - spicy and sweet and full of great roast vegetable flavours.
We used a red scotch bonnet to spice up our soup (because we're double hard ;)) but if you don't like spicy food too much go for a milder chilli or simply leave it out completely.
Enjoy your late summer, roast veg soup. 'Tis good!!

SERVES 2
PREPARATION 5mins
COOKS 30mins
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INGREDIENTS

• 8 medium size tomatoes, quartered
• 1 small red onion, sliced
• 1 courgette, cut into sticks
• 2 garlic cloves, bruised
• 1 red chilli of your choice
• 500 ml passata
• 300ml vegetable or chicken stock
• salt and pepper
• olive oil
• dried mixed herbs
• 2 tsp brown sugar
• 100ml red wine 

• 1 garlic bread (baked to instructions)
• 1 mozarella, sliced

PREPARATION METHOD:

1. Pre-heat your oven to 180˚C. Place your tomatoes, courgette and garlic in a baking tray, drizzle with plenty of olive oil and season with salt and pepper.
2. Place into the hot oven and cook for 25 minutes.
3. Heat some olive oil in a saucepan and fry the tomatoes and chilli for a couple of minutes until soft. Add the sugar and keep stirring until completely dissolved. Cook with the sugar for a minute or two and then de-glaze your pan with the red wine. Boil for a little and then add the passata and stock. Stir and season to taste.
4. Pre-heat your grill and distribute the sliced mozzarella on the slices of garlic bread. Place under the grill for a few minutes until the cheese is melted and golden. Season with black pepper.
5. Cook the soup for 20 minutes at a medium to high heat until slightly reduced. Once your vegetables are done add 3/4 of them (including all the garlic) to the soup. Whizz with a handblender until smooth.
6. Serve alongside the garlic bread, topped with the remaining roast vegetables.

Enjoy and let me know if you have any early autumn recipes to warm you up.

CRISPY CHILLI SAUSAGE FLATBREADS WITH HARISSA MAYO

First of all, I know, this isn't much of a recipe post but more a boshed together, lazy weekend lunch that turned out pretty, pretty nice. I just had to share it.

When growing up in Germany, sausage sandwiches were the kind of thing you'd grab on your way to the Saturday market. They'd be barbecued, placed in a plain bun, covered in ketchup and mustard and so scorching hot you'd always burn your mouth ... they're good, they're food on the go, they're cheap and that's that. Also there is probably about four varieties of sausage you can get from the butchers and to be honest they aren't really something people would cook at home.

The sausage situation is a completely different one here in the UK, whole aisles are dedicated to them, varying from the most basic (pretty disgusting) kinds to some lovely creative concoctions including so many beautiful ingredients to please your taste buds.
My favourite types are probably Bramley Apple, Real Ale and Smokey Hickory. Even better, we've discovered Villagers Fine Sausages, a small butchers solely dedicated to creating all sorts of yummy sausages, just down the road from us. If you live close go and check them out, the products they sell are mouthwateringly delicious.

The other day we had sausage and mash for dinner and ended up with a load of left-over chilli sausages. For our hungover lunch the next day things had to be quick and easy, so we pan-fried the sausages and simply had them in toasted flatbreads with the most delicious Harissa mayo.

Here it goes.

SERVES 2
PREPARATION 5mins
COOKS 10mins
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INGREDIENTS

• 2 whole wheat pitta breads
• 4 sausages of your choice, cooked and quartered
• lettuce
• spring onions
• 4 tbsp mayo
• 1-2tsp harrisa paste
• salt and pepper

PREPARATION METHOD:

1. Heat a frying pan until really hot (ideally don't use a Teflon coated pan). Fry the sausages for approximately 5 minutes on each side until brown and crispy.
2. In a ramekin mix the mayo and harrisa paste (you can add a little lemon juice if you want)
3. Toast the pitta breads, cut in half and open so you have little pockets (careful these are seriously hot!)
4. Fill with the salad, spring onions and sausages and drizzle with the harrisa mayo.

And all that's left now is to enjoy :)