Next to join my Collection of heritage recipes – fig jam!
Nothing is easier than making Jam when you have an abundance of fruit. This is one of the best alternative to eating it fresh. I have to say – figs and plums are my absolute favourite.
Figs always reminds me of the end of summer. It tells me to enjoy the last of fruit picking before it’s pumpkin season! The fig season usually runs from the end of August through to October, depending on the location.
When life gives you plums, make some jam!
Here we are in the plum season – my parents’ trees are full of plums this year! So as always, we keep some to eat fresh, some to freeze (for cakes in the later months) and some to make our jam!
This is real “slow food”; picking the fruits from the tree to eat or cook with… It is also precious, quality family time. I’ve always picked fruits with my mom and these delightful memories will be with me forever. Both of us having fun, talking about everything, laughing…
One of the main ingredients I cook with is garlic! No idea where this addiction comes from, probably my Mediterranean influence but you can easily find a ton of garlic cloves in my pantry. I have something for the smell and the taste… ok now you think I am crazy – but do you cook pesto without garlic? I do not think so… please, we do not judge weird people here!
In the meantime, are you aware of all the benefits from garlic? It boosts your immune system, gets the cholesterol level down, and the antioxidants property gives you better skin… AHAHAH, now you heard about the skin, I am sure you are more interested!
A garlic confit jar should be in every kitchen! It makes my life so much easier. The confit can be used in so many dishes, sauces and the must – a burrata salad … The confit reduces the strong taste of the garlic and it will preserve the garlic cloves longer.
Making the garlic confit is very easy and can be done in 3 easy steps, so let’s do it!
Tomatoes remind me of summer and sunny days. It also reminds me of my previous life when I was training as a kitchen commis in a Michelin starred restaurant! One of my duty was to make fresh tomato petals and even though at the time, cooking was not my biggest passion (thanks to the chefs for their patience …) I still loved to make sun-dried tomatoes!
Sun-dried tomatoes can be added to your salad or as antipasti! Between you and me, the price of a jar at the supermarket is insane and on top of it, it contains additives and preservatives…
Sun-dried tomato jar is very easy to make and a must-have in your pantry!