Today is a cooking kind of day. It’s blustery, rainy and cool outside, I have the day off (because it is school holidays!) and there is not much I need to do. Perfect for firing up the oven and turning some ingredients into delicious meals and snacks.
So far I have made skinless sausages (pork, fennel and thyme), roasted cauliflower, lemon and fig balls and coffee-chocolate balls. Still going is the slow cooked beef and sweet potato stew (in the oven), roasted pumpkin and beef jerky. Up next is grain-free crackers and some pumpkin hommus.
I just wanted to quickly share the recipe for the fig and lemon balls because I just created it, and it is pretty good. I had an Emma and Tom’s Fig and Lemon bar a while ago, and it was ok …but I thought I could do better. So I did.
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Fig and Lemon Balls
1/2 cup of almonds
6-8 whole dried figs, depending on consistency of the mix
The juice and zest of a small lemon
Put the almonds into the food processor and process until they are in tiny, even chunks. Take the almonds out and put the figs, lemon juice and zest in. Process for a bit, then add in the almonds. Process until it is of an even consistency.
If it is too dry, add another fig and some more lemon juice. If it is too wet, add some extra almonds. You might need to tweak this according to the size of your lemons and figs, but it will taste good either way. The mix shouldn’t be too sticky, it should hold together and mold nicely when pressed.
Roll the mix into balls and store in a container or a jar in the refrigerator.
My mix made about 10 but it depends on the size you make your balls.
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And now to the worst part of having a fun time making a mess in the kitchen – cleaning up.