Coconut-crusted lime chicken

If your a coconut lover your in for a treat! This quick and easy recipe gives chicken a tropical twist. Enjoy it with some mango chutney!

Serves 4

Ingredients

• 8 skinless, boneless chicken thighs
• zest and juice 2 limes , plus extra wedges to serve
• 2 tsp curry powder or garam masala
• 1 tsp chilli powder (optional)
• 1 cup flaked unsweetened coconut
• 1 tbsp coconut oil
• mango chutney and rice, to serve
  
  Method
  
  1. Heat oven to 350F. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning. Mix well, then toss in the coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney, lime wedges for squeezing over and rice, if you like.
  

Fun with Color!

The next time your making frosting or whip cream don't be afraid to play with color. It's a fun way to experiment and add some creative flair!

A slice of sea green cake anyone?

Lulu's last supper!

My best friend Lulu is moving back home far far away! Her final request is homemade Tagliatelle with Bolognese Meat Sauce. This is by far the best pasta I have made so no wonder it's Lulu's last supper in good ol US and A. Besos Lulu we'll miss you!

Open the Chianti becasue this is an authentic treat! You can't anymore Italian than this. Be sure to check other Italian gems from The Classic Italian Cookbook by Marcella Hazan.



Serves 6 | makes 2 1/2 cups sauce

Ingredients

• salt
• pepper
• 3 Tbs olive oil
• 3 Tbs butter plus 1 Tbs for the pasta
• 2 Tbs chopped yellow onion
• 2 Tbs chopped celery
• 2 Tbs chopped carrot
• 3/4 pound ground beef, preferably chuck
• 1/2 cup whole milk
• 1/8 tsp nutmeg
• 1 cup dry white wine
• 2 cups canned Italian plum tomatoes, chopped in with their juice
• freshly graded parmigiano-reggiano cheese
• 2 lbs Fresh tagliatelle pasta

Method

1. An earthenware pot should be your first choice for making ragú. If you don't have one you can use a heavy cast-iron, the deepest one you have. Put oil and butter in a pot with chopped onion. Sauté briefly over medium heat and stir onion until translucent. Add chopped celery and carrot and cook for 2 minutes more.

2. Add ground beef, crumbling it with a fork. Add 1 teaspoon salt and cook only until the beef has lost its raw, red color. Add the wine, turn up the heat to medium high and cook stirring occasionally until all the wine has evaporated.

3. Turn the heat down to medium and add the milk and nutmeg and cook stirring frequently until all the milk has evaporated.

4. When the milk has evaporated, add the tomatoes and stir thoroughly. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the laziest simmer, just an occasional bubble. Cook uncovered for a minimum of 3 1/2 to 4 hours, string occasionally. Taste to correct for salt. (If you cannot watch the sauce for a long stretch, you can turn off the heat and resume cooking later. But do finish cooking in 1 day.

5. To serve: toss with cooked drained fresh tagliatelle pasta, adding a tablespoon of butter and 1/2 cup parmesan. Serve with the Parmesan on the side.

You can make and refrigerate up to 5 days or freeze up to one month.

The cooking time is long so it's a good idea to double up and freeze half.

Italian chefs campaign for better spaghetti bolognese

This video inspired me to track down the recipe for the traditional Italian tagliatelle bolognese which ultimately became my favorite pasta recipe and coziest comfort food. Stay tuned for the recipe!

Warm Mexican rice salad

Low-fat, low- cal and tastes awesome! This is great meal if you want to eat quick and healthily.



Ingredients
75g brown or white basmati rice
2 garlic cloves , chopped
400g tin kidney beans, drained and rinsed
2 tbsp cider vinegar
1 tbsp honey
1 avocado , diced
½ small red onion , sliced
1 lime , juiced
small handful cilantro leaves

Method
1. Add a little olive oil in a sauce-pot and cook the basmati rice until tender. Leave in a covered pot to keep warm.

2. Meanwhile cook the garlic for a couple of minutes with a little olive oil. Add the kidney beans, cider vinegar, honey and season. Cook for 5 minutes until the flavors come together.

3. In a separate bowl mix the avocado, red onion and lime juice together. Season with sea salt.

4. Divide the rice between two plates, spoon beans over and top with salsa. Scatter over the cilantro before serving.

Give the lime a quick roll with your palm of your hand on a flat surface to bring out more of the juice.

Bouchons chocolate "corks"

Time for something a little sweet. This little cake is somewhat firmer than a brownie, and packed with rich chocolate flavor. The ultimate go to for chocolate lovers! The added chocolate chips also gives it a nice texture!

Makes 12 cakes




Ingredients

• 4 large eggs
• 3/4 cup plus 2 tablespoons sugar
• 3/4 cup plus 1 tablespoons unsalted butter, softened
• 1/2 cup plus 1 tablespoon unsweetened cocoa powder
  
• 1 1/3 cups all-purpose flour
  
• 2/3 cup semisweet chocolate chips
  

Method

1. Preheat the over to 375F. Butter twelve 2 inch timbale molds or a muffin tin. In a large mixing bowl, whisk the eggs and sugar together until well blended. Add the butter and cocoa and whisk until well blended and smooth.
   
   
2. Add the flour and whisk until nearly blended. (Make sure not to over mix. You will lose air and the Bouchons will become dense. Just mix the flour until incorporated). Stir in the chocolate chips just until the mixture is blended.
   
   
3. Spoon the batter into the molds or cups, filling them about three-quarters full. Bake 15 to 18 minutes ( time can vary based on the depth of the molds), or until the cakes have browned and set and a toothpick inserted in the center comes out clean. Cool the pan briefly on a wire rack; then gently unmold and cool the cakes. Enjoy! They can be served warm or room temperature.
   
   

Adapted by: Paris Boulangerie-Patisserie by Linda Dannenberg

Pizza Infused Oil a.k.a. Olio di peperoncino piccante

The first time I went in a pizzeria in the UK, I remember this chili oil to season my pizza. It was amazing and gave the pizza a spicy kick! In Italy they use what is called “olio di peperoncino piccante” (hot chili oil) and here I am giving you the recipe to prepare it for your home, to use anytime on your pizza, bruschetta or even spaghetti if you like.



Ingredients

• 450 ml (¾ pint) Extra virgin olive oil (medium quality)
• 4 tablespoon Crushed dry chili
• 20 - 30 Whole dry chilies
• teaspoon of sea salt
  
• teaspoon of dried rosemary
  
• a few peppercorns

Method

1. Stuff whole peppers into the preserving bottle. Drop in a teaspoon of dried rosemary, a teaspoon of sea salt, a and a few peppercorns. Pour olive oil into the bottle, filling until about an inch from the top.
   
   
2. Now, put the bottle in a dry, cool and dark place. Once a week give the bottle a shake and after a few weeks, the oil will change to slightly reddish color. It takes about a month to achieve the desirable hotness. Oil can be kept in the bottle for several months.
   
   
   

   Use an empty white wine bottle

   
   
   

Simply 5: spinach & mascarpone gnocchi

Just five ingredients are needed to magic up this simple Italian cena. Crack open the Chianti and enjoy!




Ingredients

• 500g pack ready-made gnocchi
• 350g jar tomato pasta sauce
• Generous handful of spinach, washed
• 250g tub mascarpone
• 1/2 cup parmesan or grana padano cheese

Method

1. Cook the gnocchi according to packet instructions and drain. Meanwhile, add the tomato sauce and spinach in an ovenproof dish.
   
   
2. Add the gnocchi, season and spoon blobs of mascarpone over. Scatter with shavings of parmesan or grana padano and bake until bubbling and golden. Anywhere from 15-30 minutes.
   
   
3. Mangia!
   

Welcome!

Welcome to Fig and Cucumber. Follow these sweet and savory posts as we explore the fun of food. Fig and Cucumber was created due to my pastry and cooking obsession. Friends and family needed an easy location to refer to my recipes. I hope you enjoy these dishes as I enjoy the act of making them. This blog promises to deliver fun & easy recipes, as well as tips for the adventurous home chef and/or wannabe baker!

Chop to it!