I bought a new Afghan carpet. A red one, which promptly made me think of red food of course, as carpets do….
The fig parcel is similar to a starter I had at Weltevreden Estate with its beautiful Cape Dutch Manor House and clever chef, but I love it as a dessert or to serve instead of an after dinner cheese plate.
Chop fresh red figs and a few preserved green figs.
Prepare phyllo sheets by brushing with melted butter.
Add chunky bits of blue cheese and form parcels. I used Blue Rock from Fairview wine&cheese Farm in the Paarl Winelands. I also added a small dollop of cream cheese but it is not really necessary if you don’t feel like it.
Bake at 180C until crispy and eat warm or cold, on its own, as a starter or dessert or just because you have to celebrate a new carpet. (Who needs an excuse).
The blue cheese featuring this month on the Cheese, Please! Blog Challenge really fits right into my everyday life and the love of the blues!
After the pretty cheese parcels I had a red dessert as well, just to stay in theme, eaten on my red carpet as it should. Strawberry compote (strawberries stewed in castor sugar) made into a jelly with gelatine leaves topped with strawberry cream. The dessert idea came from the light mousses blogged by Bakering and I will still try the lemon one for sure (or maybe I should buy a yellow carpet first…).
Very befitting to the carpet theme, the flowers I bought at the market the previous week, opened in all their glory. They stayed on the table and did not end up on the red carpet as well.
My two “Peace in the Home” are happy just where they are, unlike my purple African Violet that is unhappy in every “best spot” I place them.