Madré's Kitchen wishes you a very special and blessed Easter weekend with family and friends.
Easter is a time of reflection and apreciation of those we love and the beauty that surrounds us.
Join us, let us celebrate the fruits of harvest and the hard work of many.
We will spoil you with delicious delights and chocolate wonders.
We are enjoying the last pickings of grapes, pomagranets, quinces and figs. These beautiful spoils are features of the Easter weekend menu. For those who can not make it to the country side of Stanford we have a special recipe for roasted figs that is quick and easy adding a decidant touch to salads, desserts or afternoon nibbles.
Enjoy, Happy Easter.
Roasted Figs (serves 6)
12 fresh figs quartered
3 tablespoons fynbos honey
lemon zest of 1/2 a lemon
teaspoon fresh thyme (sprinkle after roasting)
Layer the figs into flat oven proof dish,
drizzle the honey over the figs, zest the lemon
Place dish in preheated oven of 200C for 8 minute
Good indication as to when they are ready is that you can smell the figs!
Roasted Fig and Goats Cheese Salad
3 tablespoon pine nuts dry roasted in a pan till golden
Bag baby lettuce (or fresh picked garden lettuce)
log chevin goats cheese
1/2 sqeezed lemon
Olive oil drizzle
1 teaspoon fynbos honey
1/2 teaspoon wholegrain mustard
Cracked salt and Pepper
Place lettuce in flat boat shaped wonky dish
Crumble goats cheese, place figs and sprinkle with fresh thyme
and roasted pine nuts.
Dressing
Juice of half a lemon
3 tablespoon olive oil
1 teaspoon fynbos honey
1/2 teaspoon wholegrain mustard
mix together and dress your delicious salad
(this salad compliments roast chicken, smoked trout and springbok carpaccio)
