fig – bFeedme

Surprisingly healthy, this dish can easily be changed to an Apple, Apricot and Almond Strudel, but replacing the Figs with 125g of No-Soak Dried Figs, and adding 2tbsp of Ground Almonds and half a teaspoon of Cinnamon to the filling.

Itâ€™s great served fresh from the oven, dusted with a little Icing Sugar, and a drizzle of Single Cream.

To Serve 6
125g No-Soak Dried Figs, roughly chopped
Grated Rind and Juice of 1 Lemon
25g Fresh White Breadcrumbs
450g Cooking Apples
4 Sheets Filo Pastry
25g Low-Fat Spread
1tsp Caster Sugar

1. Place the Figs into a large bowl, and add the Lemon Rind, Lemon Juice and Breadcrumbs.
2. Peel, quarter and core the Apple, before slicing thinly and mix with the rest of the ingredients in the bowl.
3. Lay two pieces of Filo Pastry side by side on a clean tea towel, overlapping the edges by two inches (around five centimetres), and brush with a little of the low-fat spread, before topping with the other two sheets (in the same pattern) and brush again.
4. Place the Apple and Fig mixture down one side of the Pastry, and using the tea towel, begin to roll it up. Place onto a non-stick baking tray, curled around if necessary. Brush with the rest of the Low-Fat spread, then sprinkle the Caster Sugar over the top.
5. Bake in the Oven at 190C for around thirty to thirty five minutes, until the Pastry is golden brown, and the Apple filling is soft â€“ loosely cover with Foil if the Pastry begins to brown too soon.

Photo Courtesy of: Rubber Slippers in Italy

These Greek Stuffed Vine leaves are a great dish to have as a starter, and are very soft, succulent and tasty. They should be soft enough that you can easily bite through them, but not too soft that theyâ€™ll fall apart when you pick them up.

Authentic Dolmades are made using Vine or Fig leaves, however if you canâ€™t find any of these, then Savoy Cabbage leaves make a suitable replacement â€“ theyâ€™re also stronger meaning you can fill them more. There are a range of different varieties too â€“ these are meat-free ones, which are still juicy and full of amazing flavours.

To serve 4
2tbsp Pine Kernels
18 Leaves – Vine, Fig or Savoy Cabbage
125g Rice, Uncooked
1 Onion, Finely Chopped
8 Dried Apricots, Finely Chopped
4tbsp Fresh Parsley, Finely Chopped
4tbsp Fresh Dill, Finely Chopped
4tbsp Fresh Mint, Finely Chopped
Zest and Juice of 1 Lemon
1tbsp Olive Oil
Sea Salt and Fresh Ground Black Pepper

1.Â Â Â Â Â Â Dry fry the Pine Kernels for a few minutes until they begin to brown over a low heat, keeping an eye on them to make sure that they donâ€™t burn

2.Â Â Â Â Â Â Wash the Leaves, and blanche them in Salted Water, in small groups for five or six seconds. Drain them off well

3.Â Â Â Â Â Â Whilst letting the Leaves drain more, mix the remaining ingredients in a bowl.

4.Â Â Â Â Â Â Line the base of a large saucepan with a couple of leaves. Lay the rest of the leaves out flat, and place one or two tablespoons of the mixture close to one end of the leaf, and roll over once. Fold the sides in, and continue to roll, before securing with cocktail sticks. Place gently in the Saucepan. Repeat until youâ€™ve got all of the Dolmades laying in the pan.

5.Â Â Â Â Â Â Place a small plate on top of the stuffed Leaves, and add enough boiling water to cover the Dolmades and simmer for fifty minutes.

Photo Courtesy of: Seelensturm