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.

Artichoke Bread

Jean brought this when we had our annual soup day. It was so delicious, the kids kept eating it too. You could use non-fat or low-fat sour cream to make it a little healthier.

¼ cup butter
3 cloves garlic, minced
2 tsp sesame seeds
1 can (14 oz) artichoke hearts or artichoke bottoms
1 cup Monterey jack cheese, shredded
1 cup Parmesan cheese, shredded
½ cup sour cream
1 loaf (large) French bread or two small loaves, unsliced.

Preheat oven to 350 degrees. Melt butter in large skillet; add garlic and sesame seeds. Cook, stirring constantly, until sesame seeds are slightly browned. Remove from heat and stir in next three ingredients. Set aside.

Cut bread lengthwise and scoop out centers, leaving a shell of about ½ inch. Place soft removed bread in hot oven to slightly dry it out (10 minutes or so). Put dried bread in food processor to make fine bread crumbs. Add crumbs to artichoke and cheese mixture in the pan and stir well. Texture should be that of a thick dip. It shouldn’t be runny. But if it looks too dry, add a bit more sour cream or milk to loosen it. (I think mine was a bit on the dry side, but that might have been from transporting and then re-heating; not sure).

Place loaf halves on cookie sheet, cover lightly with oil-sprayed foil, and bake about 25 minutes. Uncover and bake another 5 to 7 minutes to brown top, or pop it under broiler.

Allow the bread to set for 5 minutes or so; then slice and serve. Can be an appetizer or dinner accompaniment.

Flo's Tomato, Goat Cheese & Onion Tart

1 prepared pie crust (puff pastry is best)

3 TB olive oil 

2 large onions very thinly sliced 

 6 oz. crumbled goat cheese 

4 or 5 ripe tomatoes sliced [GOOD tomatoes e.g. beautiful summer heirloom/dashti toms]

Salt & pepper to taste

GARNISH: fresh basil or tarragon leaves

   

Preheat oven to 375 degrees/according to dough packaging. 
 Place dough into a tart pan with a removable bottom, press into sides. Prick the dough all over (including the sides). Blind bake (cover with foil filled with aluminum foil and beans, rice or pie weights) for approximately 15 minutes. Remove foil and weights and bake for approximately 15 minutes until light golden brown.

Remove the crust from the oven and allow to cool. Sauté the onions in the olive oil over a very low heat until caramelized [optional: stir a little dried basil into caramelized onions towards end of cooking time]. Cool the onions completely and spread over the cooled pie shell. Sprinkle with 4 oz of the goat cheese and make decorative spirals on top of the cheese with the sliced tomatoes. Sprinkle the remaining goat cheese and place under the broiler for approximately 5 minutes to brown and soften the goat cheese.

Garnish with small or shredded basil leaves, or tarragon leaves. Serve warm or at room temperature.

Butterscotch Cream Cheese Dip

1 package (8 oz) cream cheese, softened (lo-fat ok)

1/4 cup butterscotch ice cream topping

1 tablespoon packed brown sugar

1 teaspoon vanilla

Combine all ingredients in a small bowl; mix with wooden spoon until smooth OR combine ingredients in food processor and blend until smooth. Chill. Serve with fresh fruit - Granny Smith apples cut into wedges are particularly delicious.