Recently, I cancelled my Facebook page. It no longer served a purpse. I felt that the new feed layout was convoluted and designed in a way that was not reader friendly. Rather, I am back to bookmarking and in the process I revisited some of my favorites while discovering new ones. If you have recommendations for blogs documenting life that perhaps some of us would love to experience, but don’t have the chance yet their photography gives us a glimpse what it must be like, please leave in the comments. Here is a few links I loved visiting this week:
This gorgeous blog by Antonella Frames of Sugar
This red velvet cake recipe from Blissful Basil
This buckwheat maple syrup waffles breakfast over on Tending Table
This fig and blue cheese salad recipe from O&O Eats.
Figs are one of my favourite fruits. Other seasonal favourites include quince, watermelon, passionfruit to name a few. Typically figs are found at the markets during the last days of summer. They are expensive and used sparingly, so when making ice cream a few figs can go a long way. These tasted just as I remembered them along the Mediterranean coast. Our trip to Hvar last July was a reminder of how climate dictates the quality and taste of our food. Needless to say I am obsessed with seasonal coastal produce.
Fig Vanilla Ice Cream
1 cup almonds, soaked overnight and skins removed
1 cup shredded coconut
3 cups filtered water
3 tablespoons full fat coconut cream, refrigerated overnight
1/3 cup sugar
2 teaspoons arrowroot, dissolved in a bit of milk
1 teaspoon vanilla paste
200 grams figs
To make fresh almond and coconut milk, soak almonds overnight then slip the almonds out of their skins. If they don’t slip easily, cover with boiling water and let sit for about five minutes. Skins should slip off easily. Next, combine blanched almonds and shredded coconut with water in a high speed blender and blend until smooth. Strain using a nut milk bag. It will make approximately 750 ml. You will only need 400 ml for this recipe rest store in the fridge and use over the next two days.
Place 400 ml of the freshly made almond and coconut milk with sugar in a small bowl and mix using a hand held blender till all sugar has dissolved. Open the can of coconut cream, scoop 3 tablespoons of thick white cream from the top and add to the bowl together with dissolved arrowroot and vanilla paste. Stir all the ingredients or give another gentle mix with the hand held blender
Place figs in a blender and blend to desired texture. Set aside.
Pour the almond coconut milk mixture into an ice cream maker and churn according to the manufacturers instructions. When the ice cream is almost ready, swirl in the blended figs. Serve immediately or transfer to a freezer safe dish until ready to serve.