Go figure

It's the first day of Autumn in the UK and already we've been enjoying the fruits of the season. Juicy blackberries plopped amongst crisp slices of apple and baked in pies and crumbles. Succulent plums de-stoned and used in jams, chutneys and tarts. One of my favourites, and a versatile gem, is the fig. 

Coming from Turkey at this time of year, the matt dark purple skin gives way to raspberry pink seeded flesh. It's sweet jamminess, although delicious on its own, pairs well with sweet or savoury. It makes best friends with salty cheeses, bitter walnuts and sweet honey. It can be eaten straight from the skin or gently cooked.

My favourite way of eating them is to toast nuts (pistachio/almonds) in a pan. Remove and clean the pan. Squeeze honey into the pan and gently cook the figs cut side down for a few minutes until caramelised. Plate up, sprinkling the toasted nuts over the top and serve with ice cream or Greek yogurt topped with another drizzle of honey.

Whilst Adam tempted Eve with an apple, they must have had an abundance of figs judging by the clothes they wore!

Sparkle and Shine

Today is the first Sunday of Advent and cardboard doors up and down the country have been opening since Friday. The old fashioned ones (my favourites) contain pictures from the Nativity, there is chocolate for children and cheese for vegetarians ... Say what?! Yes, this year Asda are selling a cheese advent calendar suitable for vegetarians. Fabulous.

Other foodie products I have my eye on are those which sparkle and shine or can be sprinkled to give our food a festive kiss.

Shimmer and bubbles for prosecco by Pop a Ball which pimp up your drink.

Winter Berries & Prosecco crisps by Marks and Spencer finished with a sprinkle of gold stars.

A dash of edible glitter on your baked goodies is fun and pretty but do make sure they are veggie/vegan as some contain E120, carmine and cochineal colouring. If that's a problem resort to a sieved snowfall of icing sugar (particularly good with the use of a stencil). It  makes a real difference.

Going Dutch

Four days away with three friends visiting three destinations in Holland. The trip was organised for we art lovers who also, it turns out, appreciate floral arrangements and enjoy food. I was the lone vegetarian and was anxious to try Dutch food.

My main courses consisted of a satisfying omelette brunch, a Greek version of Melanzane parmigiana and Italian pasta and pizza. Not very Dutch I agree. However, in one typically Dutch restaurant I enjoyed an appetiser of cheese with mustard, a main course of vegetables with croquettes and a dessert of apple tart which were all delicious. For snacks we had Patatje oorlog which are potato fries with a mayonnaise based dip. 

It would seem the Dutch are fond of all things sweet and the hotels and restaurants were generous with their cakes and sweetie bowls.

Breakfast in one hotel brought back childhood memories. In 1970 our family stayed with friends in Holland. Bear in mind this was in the days before Nutella had hit our shores and chocolate for breakfast seemed outrageous. My eight year old eyes had popped out on stalks to witness Hans, Annette and Diane sprinkling their morning bread with Hagelslag (chocolate sprinkles). Naturally my sister and I had joined in, luxuriating in the decadence of such a sweet treat at breakfast. Trying it again in 2017 was almost as much fun.

We also ate Stroopwafel which is a thin waffle filled with a sweet, sticky syrup. These are available back in the UK and my son has taught me to balance one on top of my steaming cup of tea until it's soft and pliable. Just watch out it doesn't fall in though!