What to cook with fresh figs? Suitable for both salads and desserts Food

According to Jolanta Sabaitiene, a fruit and vegetable expert of the Iki trade chain, quoted in the press release, figs really differ from other fruits in terms of taste. Ripe figs are usually sweet, honeyed and full of fresh berry-like nectar.

According to the expert, there are more than 600 types of figs in the world: these fruits can be white, green, brown, red or purple. Their shapes are also very different: from round to oval, resembling a pear. Fig trees are common in the Mediterranean region and Western Asia.

123RF.com photo/Figos

Both for cakes and meat dishes

The uses of figs in cooking are very diverse. Various cakes, muffins or tartlets are flavored with these fruits. Figs are also popular for grilling. Fruits prepared in this way are usually combined with ice cream or mascarpone cream. According to the expert, figs are eaten fresh, dried, and canned. Jams and jams are often made from fresh figs, sauces are made.

Figs go well with various cheeses, especially blue or goat’s milk.

Figs are a common salad companion, adding sweetness to vegetables and leafy salads. This fruit goes well with various meat dishes or cheeses. For example, stewed figs are a typical French delicacy, appreciated by gourmets and eaten with foie gras pasta (Foie gras). Figs are also combined with pork, lamb or duck. They are also eaten with various cheeses, especially blue or goat’s milk cheeses.

Ingredients

Water: 5.00 food (ice cream)
Ham: 6.00 in the morning slices (jammed pork)

How to produce

  1. Crumble the butter at room temperature and place it in a wide, shallow bowl.
  2. Add flour mixed with salt. Mix the mass with clean fingers until crumbly.
  3. Add chopped garlic. Continue mixing with your fingers, adding water a spoonful at a time until the dough forms a ball.
  4. Knead with your hands, keep in the refrigerator for an hour.
  5. Wash the figs, dry them, cut them into slices. Cut a sheet of medium thickness from the cooled dough into rectangles.
  6. Place them on a baking sheet covered with baking paper, cut them with a knife.
  7. Bake in an oven heated to 180 degrees for about 25 minutes.
  8. After removing it, spread it with goat’s milk cheese, put slices of ham and figs on it, fry for a few more minutes.
  9. Garnish with fresh herbs.

You can do it in 45 minutes. (excluding dough freezing time).

Distribution

Ingredients

Duck: 400.00 g (2 duck breasts)
Beets: 3.00 a piece (fried or boiled in a small foil)
fig: 2.00 a piece (purple)
Salt: 1.00 a pinch (sea)
Oil: 2.00 food (neutral smell)

How to produce

  1. Pat the duck breast dry, cut the skin diagonally several times.
  2. Place skin side down on the heated pan. While one side is cooking, season generously with salt and freshly ground black pepper.
  3. Flip, salt and pepper. Cook for 1.5 minutes on each side. A
  4. Place the fried breasts in a mold and bake in an oven heated to 180-190 0C for 10-12 minutes.
  5. Allow the meat to “rest” for 5-8 minutes after removing to allow the juices to evenly distribute.
  6. Pick the lettuce, wash it well, dry it, cut the bigger leaves.
  7. Cut the beets into very thin slices and the figs into slices. Toast the pine nuts in a dry pan for 3-4 minutes.
  8. Put the lettuce leaves in a large bowl and arrange the other necessary products neatly on top.
  9. Add salt, black pepper, balsamic vinegar and oil. Mix very thoroughly and serve immediately.
  10. You can do it in 35 minutes. (except roasting the beets).

Distribution

Ingredients

fig: 2.00 a piece (fresh or dried)
Juice: 2.00 tea (lemon)
Balsamic dressing: 1.00 food

How to produce

  1. Peel the pistachios, wash them and soak them for a few minutes. fry in a dry pan and chop finely.
  2. Trim the thyme, leaving a few sprigs for garnish.
  3. Melt honey in a bath over steam, mix with oil, lemon juice, balsamic sauce, chopped thyme sprigs.
  4. Place two pieces of cheese on baking paper or foil and cover generously with prepared sauce.
  5. Sprinkle the nuts on top.
  6. Wash the figs, cut them into pieces, if you use dried ones, soak them in brandy and place them on top of the cheese.
  7. Fold the edges of baking paper or foil and bake in an oven heated to 180 degrees for about 15 minutes.
  8. Serve with a slice of toasted bread.

Distribution

Ingredients

fig: 5.00 a piece (big, new)
Nasibaygul: 1.00 tea (a pinch dried)
Ham: 3.00 slices (cured)

How to produce

1. Mash feta with sour cream until smooth, then add salt and dried basil to taste.

2. Cut the finished ham into small cubes.

3. Wash the figs, dry them with a kitchen towel, cut the tops of the figs horizontally and gently open them. Do not cut the figs completely, otherwise they will grow completely – the bottom must be healthy.

4. Add some cured ham to the spread of figs, then add the feta cheese and basil. Place the figs prepared in this way on a lightly oiled baking sheet and bake for 10-12 minutes until the cheese melts and the figs are soft.

Cooking advice. If you can’t find fresh figs in the supermarket, substitute them with soft dried figs, briefly soaked in hot water before cooking.

It is not necessary to cut the ham, divide its plate into two parts, and surround the figs filled with feta horizontally. To prevent the ham strips from spreading, pierce them with a wooden brush.

Figs prepared in this way are delicious with horseradish leaves.

Distribution

J. Sabaitienė recommends adding figs to your daily menu and shares some simple recipes.

Tomatoes, figs and prosciutto salad

Composition:

  • 1 tablespoon of honey;
  • red wine vinegar;
  • part of olive oil;
  • figs, quartered;
  • 1 handful cherry tomatoes, chopped;
  • 1 handful of chopped mint leaves;
  • a pinch of salt;
  • thinly sliced prosciutto ham

Create:

1. Mix oil, vinegar and a teaspoon of honey in a large bowl.

2. Add tomatoes, figs, mint to the resulting sauce, add salt and mix everything.

3. At the end, arrange the salad beautifully on a plate, put slices of ham on top and sprinkle everything again with olive oil.

Vida Press photo/image, tomato and ham salad

Vida Press photo/image, tomato and ham salad

Yogurt and honey dessert with figs

Composition:

  • 1 handful of favorite nuts;
  • several large spoons of honey;
  • a few teaspoons of rose water (optional);
  • a few cups of natural Greek yogurt;
  • fresh figs, cut in half.

Create:

1. First, toast the nuts in a dry, small pan over medium heat until golden.

2. Heat the rose water and honey in a small saucepan, stirring constantly for about a minute, but do not let the mixture boil. Keep the mixture aside and let it cool.

3. Add yogurt and halved figs to a dessert serving container. Drizzle honey (and rosewater) sauce over everything and sprinkle with toasted nuts.

Vida Press photo/Yoghurt with honey and figs

Vida Press photo/Yoghurt with honey and figs

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