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!