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Ended the day at Jökulsárlón, which literally means glacier river lagoon. Absolutely breathtaking site and unlike anything I’ve seen before. Only regret is that my camera was dead by the time some seals showed up to say hi! (at Jökulsárlón [Glacier Bay])
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Ended the day at Jökulsárlón, which literally means glacier river lagoon. Absolutely breathtaking site and unlike anything I’ve seen before. Only regret is that my camera was dead by the time some seals showed up to say hi! (at Jökulsárlón [Glacier Bay])

veronicalovesarchie: figs were on special the other day, so i found myself with a punnet that needed to be used fairly quickly. i had visions of some sort of savoury yet sweet tart that involved goat’s cheese, but no solid plan. i turned to google image search - my oldest and most reliable friend when it comes to these matters - and combined a few different ideas into what was indeed a tasty delight. here’s a rough recipe for what unfolded. i say rough because i am no good with numbers and generally cook by chucking in a little bit of this and that (and crossing my fingers) FIG, CARAMELISED ONION & GOAT’S CHEESE TART ingredients: 6 figs sliced 1 large red onion, finely sliced 1 1/2 cups of smooth ricotta 1 cup of goat’s cheese fresh thyme 2 tablespoons of balsamic vinegar knob of butter black pepper first up - i cheated with the pastry because i had some frozen stuff in the freezer from what could possibly have been 1989. blind bake the shell til golden.  mix up about 1 1/2 cups of smooth ricotta, half a cup of goat’s cheese, some fresh thyme leaves and a few grinds of black pepper. while you’re waiting on the case to blind bake, caramelise your sliced red onions in a good whack of butter and a splash of balsamic vinegar. basically just chuck it all into a small pot and cook on a medium heat til it’s all soft and sweet and delicious. also slice up your figs all pretty-like. once the case is done and cooled a little, chuck in the ricotta/goat’s cheese mix and smooth til flat. top with the onions (drain these first) then with the sliced figs. crumble over more goats’ cheese on top to your liking, sprinkle with more fresh thyme leaves.  this fig-baby-doll is now ready to go in the oven, where you will watch as it turns golden, whilst the aroma of sweet heavens fills your kitchen. i think i left mine in for about 25 mins on a medium heat. but really, don’t take my word for it - watch that thing like a hawk. or put your kitchen timer on for ten minute intervals, there’s nothing worse than burning something that you’ve slaved over for at least 15 minutes. let cool before serving so it doesn’t all fall apart on you as you try and serve it up. EN-FREAKING-JOY. Husband, I’d like this for my birthday.
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veronicalovesarchie:

figs were on special the other day, so i found myself with a punnet that needed to be used fairly quickly. i had visions of some sort of savoury yet sweet tart that involved goat’s cheese, but no solid plan. i turned to google image search - my oldest and most reliable friend when it comes to these matters - and combined a few different ideas into what was indeed a tasty delight. here’s a rough recipe for what unfolded. i say rough because i am no good with numbers and generally cook by chucking in a little bit of this and that (and crossing my fingers)

FIG, CARAMELISED ONION & GOAT’S CHEESE TART

ingredients:

  • 6 figs sliced
  • 1 large red onion, finely sliced
  • 1 1/2 cups of smooth ricotta
  • 1 cup of goat’s cheese
  • fresh thyme
  • 2 tablespoons of balsamic vinegar
  • knob of butter
  • black pepper

first up - i cheated with the pastry because i had some frozen stuff in the freezer from what could possibly have been 1989. blind bake the shell til golden. 

mix up about 1 1/2 cups of smooth ricotta, half a cup of goat’s cheese, some fresh thyme leaves and a few grinds of black pepper.

while you’re waiting on the case to blind bake, caramelise your sliced red onions in a good whack of butter and a splash of balsamic vinegar. basically just chuck it all into a small pot and cook on a medium heat til it’s all soft and sweet and delicious. also slice up your figs all pretty-like.

once the case is done and cooled a little, chuck in the ricotta/goat’s cheese mix and smooth til flat. top with the onions (drain these first) then with the sliced figs. crumble over more goats’ cheese on top to your liking, sprinkle with more fresh thyme leaves. 

this fig-baby-doll is now ready to go in the oven, where you will watch as it turns golden, whilst the aroma of sweet heavens fills your kitchen. i think i left mine in for about 25 mins on a medium heat. but really, don’t take my word for it - watch that thing like a hawk. or put your kitchen timer on for ten minute intervals, there’s nothing worse than burning something that you’ve slaved over for at least 15 minutes. let cool before serving so it doesn’t all fall apart on you as you try and serve it up. EN-FREAKING-JOY.

Husband, I’d like this for my birthday.

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