Read all of the Fig & Cherry posts in chronological order from today all the way back to 2008!
This pasta is a shocking pink/purple colour, and all the better for it!
I’m a bit of a sucker for all things pink and red. If you ask any of my friends and family, they’ll happily tell you the majority of my clothes and personal items are all 50 shades of pink (or more)!
Therefore it makes perfect sense to extend that love to my food… so today I present you with my pinkest dish ever. Isn’t it pretty? (more…)
(sing) Honey to the bee, that’s you for me…
I’ve had that lyric stuck in my head for weeks. I’m not sure where it’s from – some R&B song from the nineties, probably*. It pops into my head every time I look at the honey jar, which lately has been often.
Often, as in, every day.
Honey in my tea, honey (and real butter) on toast or crumpets, honey in a homemade natural tonic for a sore throat and… in cake. (more…)
I’m a bit boring when it comes to porridge. I like to top mine with sea salt, brown sugar and banana. In that exact order.
Today, however, I’ve branched out. I’ve made a flavour combo I’ve been wanting to try for a long time – but can never get past my old standby favourites. (more…)
Southern hemisphere friends, is it soup weather or what?! Well it definitely is in my part of the world.
The other day I felt like soup, but also wanted something fresh. It was too cold for salad on the side, so I decide to make a warm salad of sorts and dump it on top of the soup. It worked a treat! (more…)
My mum is a big fan of roast chicken, particularly the BBQ ones you can get from the shops. They used to be her Thursday night dinner saviour when she was working in a large shopping centre and wanted to get some last minute, late-night retail therapy – but still had to get dinner on the table quick!
All jokes aside though, she bakes an excellent roast chicken too. I used to love it when she would go all out and make a ‘fancy’ flavoured version. Her two standby favourites were apricot (using tinned apricots, of course!) and peanut (where she basted the whole chicken in peanut butter). Some of you might turn up your nose at these pairings, but my childhood self was in chicken heaven!
I like to believe that my flavour palette has matured somewhat over the years, and the height of pure decadence to me now is more truffle butter, rather than peanut butter. (more…)