Fig butter

Fig butter by Yvette van Boven

1 cup dried figs
1 tsp cinnamon
1/2 tsp nutmeg
salt

Blitz the dried figs, without the hard stem, in a food processor; add the spices and a pinch of salt. Roll the mixture into the log in plastic wrap. Leave to cool in the refrigerator and cut into attractive slices.

Iris's hapje: slice of fig butter, top with little bit of brie and thin slice of cucumber.

Note: you can use fresh figs, I used black missions. You get fig jam, also very delicious. Serve same way but the cucumber becomes the bottom layer, sliced about 1/4 inch thick.

Apricot Tapenade

Apricot Tapenade
from Home Made: the Ultimate DIY Cookbook by Yvette van Boven

1 1/2 cups dried apricots, soaked
2 sprigs rosemary
1/2 cup olive oil
juice of 1/2 lemon
1 clove garlic (or more...)
salt & freshly ground pepper

Blitz all the ingredients in a food processor. If necessary, add some more oil. You can keep the tapenade in the refrigerator for some time. Make sure the tapenade is always covered with a thin layer of oil. The tapenade is great on toast, as is, or with cheese or cured ham.