Curried Corn Tartlets

Curried Corn Tartlets | Fig + Honey

It’s actually a bright winter day here with no snow and quite a lot of sunshine. Though the sun makes me feel better, I’m so dreaming of the warm days of summer which at this point seem so so far away. We’re dreaming of parks and green grass and picnics in the sun. I’m dying to get out run around with the little one now that she is running around herself. I’m also craving all the summer fruits and veggies. I’m kinda getting bored of lackluster berries and endless pears. Anyone else? Corn is one of my favorites and I’ve been cheating a little in the past months by making the most of the frozen variety. Miura adores corn in any form especially on the cob so it’s always on offer in this household. Since we have like five more months of this dreadful cold then we’ll have to make do with yummy food that tastes of summer! Who doesn’t need a little bit of beautiful yellow to brighten up their day?

Curried Corn Tartlets | Fig + Honey
Curried Corn Tartlets | Fig + Honey

The curry leaves in this recipe give it such a unique flavor and they work surprisingly well with the peanuts and coconut. I’ve been in love with this filling for quite awhile now but have only recently started making tartlets with it! The fresh and super flavorful filling goes perfect with the crunchy filo pastry making this an easy option for appetizers.

Curried Corn Tartlets | Fig + Honey
Curried Corn Tartlets | Fig + Honey

Curried Corn Tartlets
Corn Filling

  • 1 tbsp olive oil
  • 1 tbsp sesame seeds
  • 2 cups frozen corn
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp lemon juice
  • 1 tsp curry leaves, julienned
  • 1 cup cooked and small diced waxy potatoes
  • 1/4 cup peanuts, finely chopped
  • 1 tbsp finely grated dried coconut, plus extra for garnish

Tart Shells

  • 14 sheets pre-packaged filo pastry
  • 1 tbsp butter, melted

Defrost the filo pastry according to package directions.

Heat a pan to medium heat and add olive oil. Heat until the oil is quite hot and then add the sesame seeds. Stir often until light brown, about 30 seconds – 1 minute. Add in the frozen corn, salt, cayenne pepper, lemon juice and curry leaves and allow to cook for about 10 minutes on medium heat.

Add in the cooked potatoes, peanuts and coconut and cook for a further 5 minutes, stirring often. Turn off the heat and allow to cool.

Preheat the oven to 350°F. Meanwhile, make the filo tart shells. Lay 1 sheet of filo pastry on a cutting board. Using a pastry brush, lightly brush with butter. Layer another sheet of filo pastry on top and brush with butter.  Continue to do so with a total of 7 sheets.  Repeat process with the remaining 7 sheets. Cut each layered sheet into 12 3 inch squares, resulting in a total of 24 squares. Using a mini muffin tin, fit each square into the rounds making sure to get the pastry into the edges. Brush the edges with the remaining butter and place into the oven. Cook for about 7-10 minutes until just golden brown. Place on a cooling rack until cool.

When ready to serve, fill each with about a teaspoon of filling. Top with a bit of grated coconut to finish. Serve immediately as they will soften with time. Makes 24 tarts.

Curried Corn Tartlets | Fig + Honey

Date, Coconut & Almond Oat Granola

Date, Coconut, & Almond Oat Granola | Fig & Honey

A lot of times the only thing that convinces me to leave my cosy and comfy bed is breakfast.  Often, I lay in bed thinking of the options and only manage to jump up when I’ve decided on something that tickles my fancy. Though french toast or even this brussel sprout hash would be ideal most of the time, it’s not exactly ideal on a weekday. I’m looking for minimal output and maximum taste options that are quick to whip up and are easy to change on a day to day basis.  Did I mention that I hate eating the same thing two days in a row? I know, I’m difficult, but breakfast is an important subject and happens to be one of my favorite meals, so I do take it very seriously!

Date, Coconut, & Almond Oat Granola | Fig & Honey

Granola is usually one of my go tos. I can eat it with yogurt and fruits or with some almond milk or even on top of a smoothie.  I love that I can change the fruit and the accompaniments based on the season and have a completely different breakfast year round.

There are millions of granola recipes online and lots of different variations, but over time I’ve come to love this particular one.  It’s light on the oil and sugar and has a mellow taste which makes it a great pair for what you can think up.  I really like to add hemp hearts and chia seeds to the mixture as I’m incredibly forgetful (usually just way too eager to eat) and always miss these nutritional goodies out.  It makes life easier and I’m all for that!

Date, Coconut, & Almond Oat Granola | Fig & Honey

Date, Coconut & Almond Oat Granola

Makes about 5 cups

  • 3 cups Old Fashioned Oats
  • 1/3 cup Maple Syrup, grade B
  • 2 tbsp olive oil
  • 1/2 cup medjool dates, roughly chopped
  • 1/2 cup almonds, sliced
  • 1/2 cup unsweetened coconut, flaked
  • 1/2 cup raw pumpkin seeds
  • 1/8 cup chia seeds
  • 1/8 cup hemp hearts

Preheat the oven to 400°F/200°C.  In a large bowl combine the oats, oil and syrup.  Using your hands or a large spoon, make sure all the oats are evenly covered. Tip out and spread into a thin layer on a large baking sheet lined with parchment paper. You want to be sure to have a thin layer or the oats will end up steaming rather than getting lovely and crunchy.  Bake for about 20 minutes, stirring occasionally to ensure even browning.  Take out from the oven when all the oats are a light brown color and leave to cool for 5 minutes.

Then add all of the remaining ingredients and mix it all together so everything is evenly distributed.  Let it cool completely before storing in a airtight container.  It should keep for about a month – if it even lasts that long!

Oat Granola