Fresh figs everyday. A Mediterranean dream or reality in the south of Sweden? The latter. I know people think we have polar bears walking the streets (not true!) but Sweden in the summer is often warmer (and less humid) than the UK, at least in the south where I’m from. And in my parents’ garden we have peach trees and fig trees bearing fruit each year.
The two weeks I was in Sweden earlier this month we had fresh figs every day. So many in face we had to come up with various ideas of how to eat them. This starter was one of the winners and it’s a simple assembly job with no actual cooking required. Perfect for a summer lunch or to start off a more casual dinner party. (Yes, it goes perfectly with rosé.).
Burrata with figs and prosciutto, serves 2-3 as a starter
4-6 fresh figs, washed and cut into quarters
6 slices prosciutto or other cured ham
2 handfuls rocket or mixed salad leaves
nice olive oil
salt & black pepper
Take the burrata out o the fridge a good hour before you need it so it’s not fridge cold. Take a serving plate and cover the base with rocket leaves. Place the burrata whole in the middle of the plate and arrange the ham sliced and fig quarters around it. Drizzle with olive oil and balsamic vinegar. Season well.
This favourite salad of mine doesn’t really require a recipe, but I wrote it down anyway, mainly as a reminder to myself. It’s the combination of some green leaves, fresh juicy tomatoes, salty ham and creamy burrata that makes it work, but you can add anything you like to this. I think it would be nice to add some olives and/or sunblush tomatoes, maybe some artichoke hearts, but it’s nice as it is. Hope you enjoy it as much as I do!
Burrata salad with prosciutto, serves 2
1 small good quality burrata
4-6 slices prosciutto
150 g rocket
approx 12 cherry tomatoes, cut in half
nice olive oil
crema di balsamico
Divide the rocket and cherry tomatoes on two plates. Place a few slices of ham in the middle of each plate. Cut the burrata in two and place half on each plate on top of the ham. Drizzle with olive oil and balsamic vinegar all over, paying extra attention to the burrata. To finish, season and drizzle with crema di balsamico. Serve with some nice bread.
This is more of an assembly job than actual cooking, but a really nice simple dessert to pull out when you crave something sweet after dinner or throwing a last minute dinner party. Make a sponge at the weekend, cut into slices and freeze and you can make this any time with just a few minutes notice.
Sponge with elderflower liqueur, ice cream, whipped cream and blueberries, served 3
3 slices sponge cake
3 tbsp St Germain elderflower liqueur
3 scoops vanilla ice cream
3 spoonfuls lightly whipped cream
150 g fresh blueberries
Place the sponge slices in bowls. Pour the liqueur over the cake. Top with ice cream, whipped cream and blueberries.