New Year, New Kitchen! My kitchen is currently out of commission since it’s being remodeled, so I can’t cook for a while. However, this has given me the opportunity to dig through all the recipes in my Drafts folder that I have been meaning to post, but haven’t! In my last post, I wrote about visiting a new country and eating local. So this post will kick off a short ‘round the world‘ series, with simple recipes that you can try. Hope you like it :)I recently read Peter Mayle’s delightful book A Year in Provence and it
hit me that I haven’t really tried making any classic French Dishes! I have
been so caught up in baking and in Italian that I have practically ignored
France’s great culinary heritage. Since it was this book that made me realise
that, I decided to try out a typically Provencal dish – tapenade.

Tapenade is a popular dip in the south of France and has been eagerly
adopted by Italy and other Mediterranean countries. It is typically made by grinding
together olives, capers, garlic, anchovies and olive oil. Of course, there are
many variations to this (case in point – the recipe that follows!). Tapenade is served as a hors d’oeuvre, along with baguette and
is eaten as a dip/spread.  It can also be
used for stuffing chicken and other meats, also omelettes. This recipe is adapted
from fellow foodie Megha’s blog – i2cook. i2cook also has an Organic Store with
products such as Granola Bars, Peanut Butter, Pink Mustard etc., so have a
dekko here.
This recipe makes about 100gms of dip.
You’ll need:
  • 100gms dried Figs
  • 100gms black Olives
  • 1 clove of Garlic
  • Juice of ½ a Lemon
  • 1tsp fresh Rosemary (dried rosemary will also do, but fresh herbs
    are always better!)
  • ½ tbsp Capers (optional)
  • Salt & Pepper to taste
  • 3-4tbsp Olive Oil

 

How to:
  • Soak the figs in water for about 30 minutes. Chop and transfer to
    the blender (or a mortar & pestle, if you prefer it!).
  • Add all the other ingredients and blitz. Be sure to add the oil bit
    by bit as you go and check the consistency and seasoning.
  • It should look like
    this.

 

Spread on a baguette and
enjoy a tres francais meal!
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