Food

GIVE A FIG

Fig & Chia Bowls

PREP TIME 20 MINUTES + STANDING + CHILLING SERVES 4

 80g dried figs
 1 cup water
 2 cups almond milk
 1 teaspoon vanilla bean paste
 1 tablespoon maple syrup
 1 teaspoon finely grated orange zest
 ½ cup white chia seeds, plus extra, to serve
 1 cup coconut yoghurt
 150g blueberries
 150g blackberries
 2 small fresh figs, cut into wedges
 ½ cup cherries or red seedless grapes
 orange zest strips and edible flowers, to serve

1 Place dried figs in a bowl with the water; stand for at least 2 hours. Drain figs; discard liquid.

2 Process the drained figs in a blender with almond milk, vanilla, syrup and zest until smooth. Transfer mixture to a bowl; whisk in seeds until combined.

3 Pour mixture into 4 x ¾-cup glasses, bowls or dishes. Cover; refrigerate for at least 2 hours.

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Food

Food2 min lettiCookbooks, Food, & Wine
Simply Nuts
PREP + COOK TIME 30 MINUTES + COOLING MAKES 5 CUPS Preheat oven to 170°C and line two oven trays with baking paper. Sift 1½ cups icing sugar. Place 360g almonds and 270g pecans in a colander. Rinse under cold water. Tip wet nuts onto oven trays, th
Food3 min lettiRegional & Ethnic
SAUCES for COURSES
PREP TIME 5 MINUTES MAKES 1 CUP Blend or process 2 tablespoons lime juice and 2 egg yolks until combined. With motor operating, gradually add 200g hot melted butter in a thin, steady stream; process until hollandaise is smooth and thick. Season to
Food1 min lettiCookbooks, Food, & Wine
GRANDMA’S Scone Tips
• Aim for a soft, sticky dough that just holds its shape when turned out of the bowl. • Handle dough lightly, flattening it gently with lightly floured hands to about 2cm in depth all over, pressing from the centre outwards. • Use a sharp metal cutte