Figs – either you love them or you hate them (or- tertium datur! - you love to hate them). I happen to love them, fresh or dried. I used to take dried figs with me during a long run (and other fruits like apricots and raisins). Easier to put in a bag than a banana, tastier than many bars. But sometimes they are too sweet.
The compote I made tonight is not too sweet – especially not the chili variety. And no, you won’t take this on a run.
It’s easy: slice two red onions and cook them in a 2-3 tblsp. olive oil for five minutes untill they are soft. Add 15-20 small (spanish) dried figs, stemmed and cut as small as possible. Add 6 tblsp. vinegar (pref. Red wine vinegar) and 8 tblsp. Water. Cook for 15 minutes more. Those who love some bite can add a red chili, seeded and cut very fine. Cook untill it's a nice, sticky mess.
Serve on bread with cheese, like marmalade, or as I did on dandelion salad with goats’ cheese (Chévre) and some walnuts.
By Daniela 2 avocados 1 small onion 1 garlic clove half a lemon a handful of cherry tomatoes salt and pepper
Cut the avocados into halves, take out the core, remove the fruit pulp with a spoon and put it into a bowl. Peel and dice the onion and the garlic, add them to the fruit pulp. Dice the cherry tomatoes, add them as well and mix it all together. Season with lemon juice, salt and pepper. Puree the mass and serve it with raw veggies, tacos etc..
Potato/tomato/zuccini gratin: sprinkle an oil-coated gratin dish with some crushed garlic. cover with layers of veryvery! thin sliced potatoes/zuccini/tomatoes and sprinkle with thyme and grated (parmaggio)cheese. Cover with foil and place for 30 mins in an 180C oven. Uncover and bake for 20 mins more. Take care there's no sap at the bottom
We're an international group of runners and, as fuelling is an important factor of our (running) lives, we would love to share our favourite food with you.