It's so exciting to see fresh figs at the market. There's something about their pretty pink flesh and purple green exterior that's so appealing. Let's not forget to mention how delicious they are! I love them with prosciutto and goat's cheese but we'll save that recipe for later. In the meantime, how about making this simple dessert that celebrate the beauty, simplicity and taste of a humble fig? x Cate

Fresh Figs with Ricotta Cheese and Honey Syrup

2 tablespoons honey
1 cinnamon stick
Toasted flaked almonds
4 fresh figs
1/2 cup ricotta cheese
1/2 teaspoon vanilla extract
1/4 cup icing (confectioners) sugar
finely grated orange zest

Place honey, cinnamon stick and 4 tablespoons of water in a small saucepan. Simmer until liquid has reduced by half. Discard cinnamon stick. Slice figs into quarters keeping base attached, fan out and arrange on dish. Combine ricotta, vanilla and sugar in a bowl. Divide among figs. Spoon syrup over figs and top with flaked almonds and orange zest

Happy Monday! It's the start of another week and we have the simplest, yummiest and decadent dessert you will ever make. No mixing, processing, baking or melting. Three ingredients. That's it. The perfect classic trio. Deliciousness!

Here's the recipe: strawberries, dollop of creme fraiche (or sour cream) and dark brown (or muscovado) sugar. Dunk the strawberry into cream, dip into sugar and eat until full. Life doesn't get any better than this

Happy Monday and welcome to another Start the Week Right healthy and easy recipe... Basil Pesto

Have you ever made basil pesto? It's soooooo easy but the flavour hinges on the quality of the fresh ingredients and a light flavoured olive oil. Worth a try and can be whipped up in mere minutes. Bottle it to give to friends or keep for later. I really love pesto on Bruschetta with tomato, caramelised balsamic and pesto. Needless to say, the food in my photo was eaten seconds after photography. Oh yummy!!! 

Basil Pesto
1 cup fresh basil leaves, firmly packed
2 garlic cloves
1/2 cup pine nuts, lightly toasted
1/3 cup light flavoured olive oil
1/2 cup parmesan
salt and pepper

Place basil, pine nuts and garlic in a food processor. Process until finely chopped. Add salt and pepper to taste. Drizzle oil into mixture while processing until it forms a smooth consistency

Start the Week Right means simple, honest, fresh and easy recipes. Delicious food that only takes a few ingredients and a little time to make something special. Here's my recipe for this week...Lemon Herbed Baked Ricotta

To be honest, ricotta isn't a food that we normally have in the fridge but I've started experimenting lately. And yum, it's the best thing! I must be the last person on the planet to discover the joys of ricotta. This recipe calls for classic flavours of semi-dried tomatoes (a little old fashioned I know), lemon and chopped parsley. Easy. Made in 20 minutes. Done. PS, buy good quality ricotta, it makes a difference

Lemon Herbed Baked Ricotta Serves 4
500 g (1lb 2 oz) ricotta cheese
Crusty Bread to serve
Dressing
half cup of light flavoured olive oil
zest and juice of a lemon
1 tablespoon balsamic vinegar
10 semi-dried tomatoes
4 tablespoons chopped flat-leaf parsley

Lightly grease four 125 ml ramekins (4 fl oz or half cup). Divide cheese between moulds and press down firmly. Bake in the oven at 200o C (420o F) for approximately 20 minutes of until golden brown

For dressing, chop tomatoes and combine all ingredients. Unmould cheese onto plate when cooled and top with dressing. Serve with crusty bread

Start the Week Right posts are all about quick, easy, healthy and delicious recipes (emphasis on the easy!). My favourite snack at the moment are these little balls packed full of good nuts, dates, cocoa and coconut. Make them in mere minutes for a yummy snack with a morning coffee. Click for the full recipe