All things Red

Baked figs and Blue cheese

Baked figs and Blue cheese

I am still in my red phase, or fig phase, don’t know which, which started with the red Afghan carpet I bought. I need very visually stimulating food and things around me and that is not a phase, it is just how it is.

I just put the blue cheese in the sliced figs with a sprig of thyme and baked at 180 until soft and gooyy. Green grapes and baked figs made a great salad in what is a hot summer in Cape Town.

Baked figs and ice cold green grapes

Baked figs and ice cold green grapes

Red post or not, this blue fig one will go to the Cheese, Please! April challenge featuring the blues.

Cheese Please!Blog Challenge

Cheese Please!Blog Challenge

We are doing short over-night road trips over weekends to the wine farms and surrounds to clear the brain and I always pick up fresh produce and cheeses along the way. I wish we had time for a longer break but alas, it will not happen now.

Ataraxia Wine Farm, Hemel&Aarde Valley

Ataraxia Wine Farm, Hemel&Aarde Valley

Figs will always remind me of the huge fig tree in front of our house when I started my school years in George, Eastern Cape. There was often a big juicy red fig in my packed lunch, which even then I could not wait to get my teeth into. Strange if you think that others had sweets or crisps and I wanted fruit, strange kid indeed. I am still strange, come to think of it.

Figs, Feta & Capers

Figs, Feta & Capers

This fig salad was made with baby spinach, sun-dried tomato feta and capers(my latest craze).

Baked Ricotta&Beetroot Pots

Baked Ricotta&Beetroot Pots

The funny red concoction happened when I adjusted my baked Ricotta Vegetable Pots Recipe to make baked beetroot and ricotta pots. Dark, deep red. Oh, and of course I added vintage cheddar to the beetroot mix. Great combination. Instead of pouring the ricotta mix over oven baked beetroot(drizzled with balsamic cream), I mixed the beetroot and ricotta mix with added vintage cheddar in a mixer to form a paste and then baked it in individual ramekins. Do NOT forget to put the lid on the mixer…ahem…uh, okay it took very long to clean the kitchen……

Random Photo:

Good night Cape Town

Lion's Head Cape Town

Lion’s Head Cape Town

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38 thoughts on “All things Red

  1. Growing up in colder climates as a child the fig was only around at Christmas in its candied dry form, It is only when I became an adult that I had them fresh – so delicious. Love this combination of flavours (and colours)

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  2. Pingback: All things Red | Chef Ceaser

    • Thank you very much. You won’t believe it but I for the first time this year saw micro figs in the shops. Minute, small as a brussel sprout. Too beautiful. Enjoy fig time when it comes your way!

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  3. Pingback: April’s Cheese, Please! Recipe Challenge Round-Up – Blue Cheese | Fromage Homage

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