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According to Jolanta Sabaitienė, a fruit and vegetable expert at the Iki retail chain, quoted in the report to the media, figs really stand out from other fruits by their taste properties. Ripe figs are often saturated with sweet nectar reminiscent of honey and fresh berries.
According to the expert, there are more than 600 varieties of figs in the world: these fruits can be white, green, brown, red or purple. Its shapes also exist in a wide variety: from round to oval, something reminiscent of a pear. Fig trees are most common in the Mediterranean and western Asia.
123RF.com nuotr./Figos
Both for cakes and meat dishes.
Figs used in cooking – very diverse. These fruits are used to flavor a variety of cakes, muffins, or tarts. Figs are also popular on the grill. Fruits prepared in this way are often combined with ice cream or mascarpone cream. According to the expert, figs are eaten fresh, dried, canned. Fresh figs are often used to cook jams and marmalades and to make sauces.
Figs pair well with a wide variety of cheeses, especially molds or made with goat’s milk.
Figs are a common salad companion that adds sweetness to greens and lettuce. This fruit goes well with a wide variety of meat or cheese dishes. For example, stewed figs are a typical French delicacy, appreciated by gourmets and eaten with goose liver pate (Foie gras). Figs are also paired with pork, lamb, or duck. They are also eaten with a wide variety of cheeses, especially in molds or made with goat’s milk.
How to produce
- Chop the butter at room temperature, place it in a wide, shallow bowl.
- Add the flour mixed with salt. Stir the dough with your clean fingers until you get crumbs.
- Add the crushed garlic. While still stirring, add water to the spoon with your fingers until the dough piece is rolled up.
- Whenever you mention it with your hands, keep it in the fridge for an hour.
- Wash the figs, drain them, cut them into slices. Roll out a sheet of medium thickness from the cooled dough, cut it into rectangles.
- Put them on a parchment paper lined baking sheet, scrape with a knife.
- Bake in a preheated 180 degree oven for about 25 minutes.
- After pulling, spread the goat cheese, place the slices of ham and figs on top, fry for a few more minutes.
- Garnish with fresh greens.
You’ll cook in 45 minutes. (excluding the freezing time of the dough).
Ingredients
Salt: 1.00 tea. s. (0.5)
Water: 5.00 choice. s. (glacial)
Jamon: 6.00 chunks (dry pigs)
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How to produce
- Drain the duck breasts, cut the skin diagonally several times.
- Place the skin in a preheated skillet. While one side is baking, add plenty of salt and freshly crushed black pepper.
- Invert, salt and sprinkle with pepper. Bake on each side for 1.5 minutes. TO
- Place the fried chicken breasts in a frying pan and bake in a preheated oven at 180-190 ° C for 10-12 minutes.
- After removing, allow the meat to “rest” for 5-8 minutes to distribute the juice evenly.
- Collect the salad, wash and dry well, cut the largest leaves.
- Cut the beet into very thin slices, figs – slices. Grill the cedar pine in a dry skillet for 3-4 minutes.
- Put the lettuce leaves in a large bowl, place the other necessary products well on top.
- Add salt, black pepper, add balsamic vinegar and oil. Stir very carefully and serve immediately.
- You’ll cook in 35 minutes. (excluding beet baking).
Ingredients
Duck: 400.00 gram (2 pieces of duck breasts)
Beetroot: 3.00 You. (small baked or cooked aluminum foil)
figs: 2.00 You. (purple)
Salt: 1.00 pinch (sea)
Petroleum: 2.00 choice. s. (neutral odor)
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How to produce
- Peel the pistachios, wash them for a few minutes. toast in a dry skillet and chop finely.
- Chop the thyme, leave a few sprigs to decorate.
- Dissolve honey in a steam bath, mix with oil, lemon juice, balsamic sauce, chopped sprigs of thyme.
- Place both pieces of cheese on parchment paper or aluminum foil and spread generously with the prepared sauce.
- Sprinkle with walnuts on top.
- Wash the figs, cut them into pieces if you use them dry, soak them in brandy and place on the cheese.
- Fold the edges of the parchment paper or aluminum foil and bake in a preheated 180 degree oven for about 15 minutes.
- Serve with toast.
Ingredients
figs: 2.00 You. (fresh or dry)
Honey: 2.00 choice. s.
Juice: 2.00 tea. s. (lemon)
Balsam sauce: 1.00 choice. s.
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How to produce
1. Blend feta cheese into a solid batter with sour cream, then add salt and dried basil to taste.
2. Cut the dried ham into small cubes.
3. Wash the figs, dry them with a kitchen towel, cut the tops of the figs crosswise and spread them gently. Do not cut the figs completely, otherwise they will dry out completely; the bottom must remain healthy.
4. Add some dried ham to the figs for spread, then simmer the feta cheese with the basil. Place the prepared figs on a lightly greased cookie sheet and bake for 10 to 12 minutes until the cheese is melted and the figs are soft.
Culinary advice. If you did not find fresh figs in the supermarket, replace them with soft dried ones, simply soak them briefly in hot water before cooking the dish.
It is not necessary to cut the ham, divide your plate into two parts and cross wrap the figs stuffed with feta. To prevent the ham strips from slipping, spread them out with a wooden spit.
The figs thus prepared are delicious to accompany with beet greens.
Ingredients
figs: 5.00 You. (big, fresh)
Basilica: 1.00 tea. s. (dry pinch)
Jamon: 3.00 chunks (vytinto)
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J.Sabaitienė offers to add figs to your daily menu and shares a couple of simple recipes.
Tomatoes, figs and Jamon salad
Ingredients:
- 1 tablespoon of honey
- a sliver of red wine vinegar;
- a sliver of olive oil;
- figs cut into quarters;
- 1 handful of cherry tomatoes, chopped;
- 1 handful of minced mint leaves;
- a pinch of salt;
- cut into thin slices Jamon Jamon.
Doing:
1. In a large bowl, combine a slice of oil, vinegar, and a teaspoon of honey.
2. Add tomatoes, figs, mint to the resulting sauce, season with salt and mix everything.
3. Finally, place the salad well on a plate, place the ham slices on top and sprinkle again with olive oil.
Photo by Vida Press / Fig, tomato and ham salad
Yogurt and honey dessert with figs
Ingredients:
- 1 handful of your favorite walnuts;
- a few large spoons of honey;
- a few teaspoons of rose water (optional);
- a few cups of plain Greek yogurt;
- fresh figs, cut in half.
Doing:
1. First, fry the walnuts in a small skillet and dry over medium heat until golden brown.
2. Heat the rose water and honey in a small saucepan, stirring constantly, for about a minute, but do not bring the mixture to a boil. Set the resulting mixture aside and let it cool.
3. In a bowl where you will serve the dessert, place the yogurt, the figs cut in half. Sprinkle everything with honey sauce (and rose water) and sprinkle with toasted walnuts.
Photo by Vida Press / Yogurt with honey and figs
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