Fig Pavlova for the 32nd edition of the Sweet World / Pavlova de Figos para a 32ª edição do Sweet World.

After a wee Summer break, the Sweet World challenge is back for its 32nd edition and the theme for this edition is my most beloved Pavlova!

Pavlova, as you know, is something that I truly adore and if you look under the "Pavlova label", you'll find 14 Pavlova recipes for this dessert so, you're spoiled for choices...

Fig & Rose Millefeuille / Mil Folhas de Figos e Rosas.

You all know I love a good millefeuilles right?

To me, Millefeuilles are like Pavlovas! Can't see one new recipe of either of them, and you'll spot me running into the kitchen to make it straightaway!

In this post, you can see the list of all the homemade millefeuilles I've already made until today and, this one, with all these exotic and Persian flavours, couldn't go unnoticed and not being part of my millefeuilles list, right?

This is another great recipe from Sabrina Ghayour beautifully gorgeous "Feasts" book and it was so, so delicious that I had to share it with you all.

Try it and thank me later because you will be delighted :))).

Cinnamon Pavlova, Praline Cream and fresh Figs / Pavlova de Canela com Creme, Praline e Figos frescos.

You know that I'm a Pavlova lover and known as the "Pavlova Queen" so, each time I see a new Pavlova recipe, I have to make it straightaway.

I have to tell you that this Pavlova got the title of the BEST PAVLOVA EVER from the ones that tasted it, and the demands for the recipe - from both, the eaters and those that have seen this photo I posted on instagram - don't stop coming!

This recipe is the first recipe I made from Yotam Ottolenghi and Helen Goh very new book called "Sweet".

A book that is a stunner and every recipe is a delight.

360... something pages full of sweet beauties with a middle eastern touch. I confess that I was waiting this book with excitement as I love Mr. Ottolenghi and his approach to food.

The expectation of a book full of baking sweet goods with his name on it, was more than a confirmation that it would be a great book and, in fact, it is!

As for the Pavlova, I cannot find better words to describe it, than the introduction written in the book itself:

"This is a stunning dessert for a special occasion.

It also has a nice element of surprise, as the meringue base is not quite what you might expect. Gooey - almost toffee like - rather than dry and crispy. This is due to the brown sugar in the mix.

Combined with the praline cream and fresh figs, it's absolutely delicious.

Pavlova is the dessert to make when you have a bit of time and are feeding people you adore".

Fig, nectarine, mozzarella and prosciutto salad with honey dressing / Salada de figos, nectarinas, mozzarella e presunto, com molho de mel.

Although the weather is not very Springy/Summery this week, I leave you with this fabulous, vibrant, refreshing and colourful salad to start the week in a good and positive mood.

The recipe is from Katie & Giancarlo Caldesi "Around the World in Salads" book.

Simplicity at its best, thats how I describe this salad.

ingredients (serves 6):

6 ripe figs, halved or quartered, depending on the size

2 nectarines, thinly sliced

6 x 125g whole mozzarella or burrata

12 slices prosciutto

200g cherry tomatoes, halved (I used heirloom)

12 large basil leaves

for the dressing:

1 tbsp raw mild honey

2 tbsp extra virgin olive oil

salt and freshly ground black pepper

method:

Mix all the ingredients for the dressing together in a small bowl and season to taste.

Arrange the salad ingredients on a serving platter and pour the dressing over the salad.

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Embora, por aqui, o tempo esta semana esteja uma porcaria, deixo-vos esta saladinha linda, colorida, cheia de sabores de Verão e tão deliciosa e refrescante, que torna felizes e luminosos até os dias mais taciturnos e cinzentos.

A sugestão vem do livro da Katie e do Giancarlo Caldesi "Around the World in Salads".

Mais simples não existe!! Espero que apreciem!

ingredientes (para 6 pessoas):

6  figos maduros, cortados ao meio ou em quartos, dependendo do tamanho

2 nectarinas, cortadas em fatias finas

6 bolas de 125g (cada) de mozzarella ou burrata

12 fatias finas de presunto

200g tomates cereja (cherry), cortados ao meio (eu usei várias cores)

12 large basil leaves

para o molho:

1 colher sopa de mel cru, de sabor não muito forte

2 colheres sopa azeite extra virgem

sal e pimenta preta moída na altura

preparação:

Numa taça, misturar todos os ingredientes do molho. Reservar.

Dispôr os ingredientes da salada numa travessa ou prato de serviço e regar com o molho.

Recipe / Receita:

Figs, Roquefort, walnuts and rosemary salad / Salada de figos, queijo Roquefort, nozes e alecrim.

Figs are the kind of fruit that I truly love and I can't resist.

Eaten on their own, fresh and simply washed or in tarts (sweet or savoury) and salads, I love them either or on both ways and this salad, with the contrasting flavours of sweet and salty and all the different textures is really up to my taste.

ingredients (serves 4):

big handful of chopped walnuts

1 tbsp red wine vinegar

3 tbsp runny honey

salt and pepper

2 tbsp olive oil

4 big or 8 small ripe purple figs

4 small handfuls of rocket

200g Roquefort cheese

leaves from 1 spring of rosemary, finely chopped

method:

Toast the walnuts in a dry frying pan until gold. Turn off the heat and set aside.

In a small bowl, mix the vinegar and 2 tbsp of the honey.

Season with salt and pepper and whisk in the olive oil.

Quarter or halve the figs and arrange them on a serving plate.

Drizzle with the remaining honey over the top.

Toss the rocket leaves with 1 tbsp of the dressing and arrange them casually around the figs.

Top the figs with knobs of the cheese and scatter the walnuts over the plate.

Splash with some of the remaining dressing and sprinkle with the rosemary.

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Figos são uma das frutas que mais adoro e à qual não não consigo resistir.

Simplesmente lavados e comidos à dentada e ao natural, ou em tartes doces e salgadas ou saladas, não há forma de os comer que não me agrade e esta saladinha, com o contraste do doce e salgado, a par com as diferentes texturas que a compõem, é realmente algo de extraordinariamente delicioso.

ingredientes (para 4 pessoas):

um bom punhado de nozes

1 colher sopa de vinagre de vinho tinto

3 colheres sopa de mel líquido

sal e pimenta

2 colheres sopa de azeite

4 figos grandes ou 8 pequenos

4 punhados de rucula

200g queijo Roquefort

agulhas de uma haste de alecrim, picadas finamente

preparação:

Tostar as nozes numa frigideira seca, até estarem douradas. Desligar o lume e reservar.

Numa taça pequena, misturar o vinagre com 2 colheres de sopa do mel.

Temperar de sal e pimenta e adicionar o azeite, batendo para emulsionar.

Cortar os figos ao meio ou em quartos e dispô-los num prato de serviço.

Regar os figos com o restante mel.

Misturar a rucula com 1 colher de sopa do molho e dispô-la no prato, por entre os figos.

Colocar pedaços de queijo por cima dos figos e espalhar as nozes sobre o todo.

Regar (a gosto) com mais molho e salpicar com o alecrim picado.

Recipe / Receita:

Fig tart tatin / Tarte tatin de figos.

This tart was my first attempt at making a tart tatin and I have to say that the end result was sublime and this fig tart tatin, with the rosemary notes on the background was an amazing choice, a real delight and an explosion of sensations for the taste buds!

ingredients:

225g puff pastry

plain flour, for dusting

125g butter

125g caster sugar

8 to 10 fresh figs, cut in half through the stalk

leaves form 3 to 4 small rosemary springs, plus an extra spring for decoration

method:

Preheat the oven to 200ºC.

Roll out the pastry on a lightly floured surface to a circle of about 25cm diameter.

Place the pastry circle on a baking sheet, prick all over with a fork and chill until needed.

Place the butter and sugar in a ovenproof frying pan and cook over a medium heat, stirring occasionally until the mixture begins to caramelise.

Remove from the heat and arrange the fig halves, cut side down in the pan. Sprinkle with the rosemary leaves.

Lift the pastry over the figs and tuck the edges down into the pan.

Bake for 25 to 30 minutes or until the pastry is crisp and golden.

Leave the tart in the pan for 5 minutes to allow the toffee to cool slightly and then invert onto a serving plate.

Decorate with a rosemary spring and serve with whipped cream or ice cream.

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Esta tarte tatin foi a minha estreia em "tatins", pois nunca tinha feito nenhuma, nem mesmo a tradicional tatin de maçã.

Bom, posso dizer que a escolha foi perfeita, pois encontrei uns figos a um preço fantástico e como já tinha ficado com esta receita debaixo de olho, foi juntar o útil ao agradável e o resultado final, posso assegurar que foi sublime, pois esta tarte, com os figos, o caramelo e as notas do alecrim, é algo de absolutamente sublime!!

ingredientes:

225g massa folhada

farinha para a bancada

125g manteiga

125g açúcar refinado branco

8 a 10 figos frescos, cortados ao meio verticalmente

folhas de 3 ou 4 hastes pequenas de alecrim + 1 haste de alecrim para decorar

preparação:

Aquecer o forno a 200ºC.

Sobre uma superfície enfarinhada, estender a massa folhada até obter um círculo de 25cm de diâmetro.

Colocar o círculo de massa em cima de um tabuleiro e picar toda a superfície da massa com um garfo. Guardar o tabuleiro no frigorífico até ser necessário.

Entretanto, sobre lume médio, colocar a manteiga e o açúcar numa frigideira que possa ir ao forno e cozinhar, mexendo de vez em quando, até que a misture comece a caramelizar.

Retirar a frigideira do lume e distribuir as metades de figo sobre o caramelo, com o lado do corte virado para baixo.

Polvilhar os figos com as folhas de alecrim.

Retirar o disco de massa folhada do frigorífico e colocá-lo em cima dos figos.

Coma ajuda de uma espátula, forçar os bordos da massa para baixo, por forma a ficar ligeiramente "entalada" debaixo dos figos.

Levar ao forno e cozer por cerca de 25 a 30 minutos, ou a té a massa estar douradinha e crocante.

Retirar do forno e deixar a tarte arrefecer na própria frigideira por cerca de 5 minutos, antes de a virar em cima de um prato de serviço.

Decorar a tarte com a haste de alecrim e servir com natas batidas, ou gelado de baunilha.

Recipe / Receita: Baked & Delicious (Issue 72).