Things are becoming just the tiniest bit hectic around here at the end of this week. On Sunday we leave for a family holiday with all of our children and the amount of organisation required to sort out the farm, the garden, the pets, the flights, transfers and accommodation as well as the separate travel arrangements for our older two kids is mind-boggling. And exhausting.
It’s an exciting time, as I suspect it is the last trip we may do all together as a family, but leaving a property in the middle of summer is no simple task and one that is causing me a bit of anxiety. The fact that we have had to repair several water leaks over the last couple of months (and remember, we have no mains water, only tanks) has made me edgy. We have found a wonderful housesitter to care for both the house and the dogs and I have spent the last day or two writing her copious lists, including what seems like the contact details of everyone who lives in a five kilometer radius in case of crisis, but I really hope she won’t need them.
With the exception of preparing food for our party last weekend, I’ve barely given Christmas a thought – oh, hang it, I’ve barely given packing a thought either – but I did want to share one last Christmas recipe with you. I’m loving playing with the splendid KitchenAid food processor and whipped this Fig and Fennel Roll up at the very last minute, on a whim, for our drinks party last weekend. I’m still in quite a besotted “fig phase” and this combination of soft dried figs and fennel seeds is divine with a cheese platter.
These types of fruit rolls cost an absolute fortune to buy in the shops, but are the work of about 10 minutes with the aid of the food processor. Once again, it’s so easy that it seems cheeky to call it a recipe. My effort is not particularly lovely in the photo’s, but it is one of those delicious recipes that you can knock out late at night with almost no effort, ready to wow people the next day or to wrap prettily and give as a gift.
Fig and Fennel Roll
- 200 gms soft dried figs
- 1 cup walnuts pecans or almonds would probably work just as well
- 2 1/2 tsp fennel seeds
- 1-2 tbsp fig syrup or date syrup, or honey
- pinch of salt
- Cut the figs into quarters and place with all the other ingredients, except the fig syrup, into a processor. Whizz until very finely mulched up.
- Check consistency and add enough syrup to bind the mixture together.
- Remove from bowl, place on grease-proof paper and roll into a firm log, twisting the ends of the paper together tightly.
- Alternatively, roll it into balls and then roll them in crushed nuts.
- Refrigerate over night to allow it to firm up completely.
- Serve on a cheese platter.
The ⒸKitchenAid food processor was kindly supplied by KitchenAid Australia.