fige
Poiskala sem z iskalnikom možne recepte s figami..pa nisem našla nič zanimivega….
Imamo ogromno količino fig ( zelenih in rdečih) rada pa bi naredila kašno pecivo iz njih…Zanima me ali je že katera provala kašen zavitek iz fig naredit? ali pa cmoki iz fig? Bi bilo to sploh dobro…Lepo prosim za kašen nasvet in recept.
Hja, tale se meni bere zanimivo, samo moraš najprej skuhat džem iz fig :-))
Malo sem googlala pa ni nič prida receptov. Očitno obstaja tudi pita s figami ampak recepta na netu nisem našla.
Upam da dobiš kakšen namig.
LP
Hej!
Glede na to, da imas veliko fig, si mislim, da si Primorka:) Se motim?
Fige susim v biosusilniku in potem suhe uporabim v kombinaciji z mandeljni, pinjolami, orehi, lesniki, rozinami ( malo zganja ali ruma zraven zelo pase) za zavitek iz listnatega kvasenega testa – preznic – tipicna trzaska zimska sladica. Mesanica je tudi dobra za pito.
Suhe fige lahko zamesimo tudi v kruh, tako kot naredimo kruh z olivami.
Marmelade ne delam, ker mi tisti recept ( 5 kg fig, 1 kg sladkorja in 8 ur kuhanja) ne disi prevec.
Mislim, da bi tudi iz svezih fig lahko kak strudelj naredila.
Gledam knjigo receptov Istrska kuhinja. Tako pise:
Fig, tega slastnega sadeza, enega redkih, ki ga se ni treba skropiti, poznamo vec vrst. Tiste male rumene ( lascice ) so najboljse posusene. Iz teh naredimo figov hlebcek, iz ostalih pa marmelado, zavitek, jih vlozimo v kozarce.
Figov hlebcek
priblizno 500 g suhih fig, 50 g rozin in lovorovi listi
Suhe fige narezemo, nato jih zgnetemo v primerno gosto maso. Dodamo roxine in ponovno vse dobro zgnetemo. Na lesen podstavek zlozimo lovorove liste, nanje polozimo figovo maso in prekrijemo z lovorjevimi listi. tako pripravljen hlebcek susimo se teden dni na zracnem prostoru ( soncu),
nato shranimo in rezemo po zelji.
To naredim. Je dobro za v jogurt ali kar tako; tudi v kaksne piskotke sem ze vmesala.
Figove balce ( kroglice)
500 g suhih fig, 100g mletega sladkorja, 50 g rozin, 50 g zmletih orehov ali mandeljnov, 3 do 4 zlice tropinovca ali ruma, limonin sok, po zelji nekaj zlic cokolade ( mlete ali naribane) in sladkor za povaljanje
Fige zmeljemo, dodamo vse nasteto in dobro pregnetemo. Oblikujemo kroglice, ki jih povaljamo v sladkorju. masi lahko dodamo tudi kaksno zlico figove marmelade.
Zakaj ni opisan noben recept s svezmi figami?
Verjetno se ne obnese tako dobro kot s suhimi ( prevec soka). Kdo bi vedel, ce ne poskusi:)))))))))))
Tako, nisem ti veliko pomagala; mogoce jih bos pa nekaj posusila.
S tem vremenom malce tezje, ce ni susilnega aparata. Na soncu gre kar hitro; ne popolnoma suho, a za uporabo za kaksno pecivo, cisto dovolj.Toliko, da niso popolnoma sveze.
Kruh je pa res dober – s koscki fig v njem:)
Lep pozdrav Babi
Uspela mi je super dobra marmelada iz fig in sicer: cca 15 zelenih, ta velikih fig, 3 jabolka, 3 breskve -to sem kuhala kakšno uro, zrezano na koščke,
potem sem s paličnim še malo pomiksala in dodala 70 dkg sladkorja. Kuhala
še cca pol ure in dodala sok dveh limon in štampelček ruma. Napolnila sem 7 kozarcev.
Lep pozdrav
Doris
Mogoče pride tole kateri prav, prvi semi zdi skorej perverzen.
lp
Q10
Roasted Figs with Gorgonzola and Honey-vinegar Sauce
This may sound like an unlikely combination but it’s simply brilliant – a first course that’s fast, unusual and absolutely no trouble to prepare.
Serves 4 as a starter
12 ripe figs
6 oz (175 g) Gorgonzola Piccante, chopped into 1/4 inch (5 mm) dice
salt and freshly milled black pepper
For the sauce:
2 tablespoons Greek honey
2 tablespoons red wine vinegar
* Click an ingredient to find out more
You will also need a baking tray measuring 10 x 14 inches (25.5 x 35 cm),
oiled.
A Compote of Figs in Marsala Wine with Mascarpone Mousse
Figs are at their best in autumn and, even if they’re not squidgy enough to eat straight, they still respond beautifully to light poaching. In this recipe they impart their flavour to mingle with a sweet Marsala wine. Serve them with the lightest mascarpone mousse and it’s heaven on earth!
Serves 6
For the compote:
18 small, ripe figs
15 fl oz (425 ml) sweet Marsala wine
1 vanilla pod
2 oz (50 g) caster sugar
1 level teaspoon arrowroot
For the mousse:
1 x 250 g tub mascarpone, at room temperature
1 x 200 ml tub fromage frais (8 per cent fat), at room temperature
2 tablespoons milk
1 level tablespoon caster sugar
1 teaspoon vanilla extract
2 level teaspoons powdered gelatine or vegetarian substitute
2 large egg whites
* Click on an ingredient to find out more
You will also need a saucepan or frying pan (with a lid) large enough to hold the figs in one layer, and 6 ramekins, 5 fl oz (150 ml) capacity, 3 inches (7.5 cm) diameter, 11/2 inches (4 cm) deep.
Make the mousse first: begin by whisking the mascarpone, fromage frais, milk, sugar and vanilla together in a roomy bowl. Then place 1 tablespoon of cold water in a cup and sprinkle the gelatine over. Put a small saucepan with about 1 inch (2.5 cm) of hot water in it over a gentle heat. When the gelatine has soaked into the water, sit the cup in the saucepan and leave it until the gelatine has turned completely clear and liquid.
Next, in another roomy bowl, whisk the egg whites to the soft peak stage. Now rinse the ramekins in cold water, leave them to drain, but don’t dry them as this will make it easier to turn the mousses out.
Now, using the same whisk, with the beaters running slowly, pour the liquid gelatine into the mascarpone mixture, whisking all the time so that the gelatine does not set. When it’s all in, use a metal tablespoon to fold a spoonful of the egg white into the mixture to loosen it, followed quickly by the remaining egg white. Fold thoroughly, but gently, to mix evenly together.
Now pour or spoon the mousse into the ramekins, smooth the tops, and cover with clingfilm. Chill for at least 6 hours before serving, but preferably overnight.
To make the compote, pour the wine into the pan, add the vanilla pod and the sugar, stir over a gentle heat until the sugar has dissolved, then bring to simmering point. Stab each fig two or three times with a skewer then, using a long-handled spoon, lower them gently into the simmering liquid (stalk side up). Cover and cook very gently for 20 minutes or until they are absolutely tender.
Use a draining spoon to remove them from the liquid to a shallow serving dish where again they can sit in a single layer. Remove the vanilla pod and boil the liquid to reduce it slightly. Then mix the arrowroot in a cup with a tablespoon of cold water, pour this into the hot liquid and bring it back to simmering point, whisking all the time. Pour the slightly thickened liqueur over the figs, leave to cool and chill till needed.
To turn out the mousses, run a knife carefully round the edge of the dish and invert each one on to a plate. The mousse is meant to be very light and fluffy and not at all jelly-like. Give each person three figs and spoon some of the juice around.
Note: this recipe contains raw eggs.
Figovo marmelado sem delala jeseni. Brez nekega strašnega kuhanja. Odrezala sem repek, jih prerezala na pol in dala kuhat. Seveda sem uporabila želin pa še kakšno limono zraven. Stvar je bila zelo hitro narejena. Le eno napako je imela: uporabila sem preveč sladkorja. Sem pa delala od oka.
V to isto marmelado se lahko doda tudi kako drugo sadje (jaz sem grozdje, jabolko – tisto z grozdjem sem pa potem pasirala, da ni notri olupkov)
Fige lahko uporabiš tudi drugače. Odrežeš repek, daš na pol in v kozico. Par žlic vode in malo sladkorja pa počasi kuhaš, ne da bi prav preveč mešala. Fige naj ne bi ravno razpadle. Potem si jih še tople naložim v skledico, dodam žlico ruma in …mnjami
Tako pripravljene pa lahko daš tudi v pito.
Zadnjič sem figovo marmelado uporabila v tisti kisli kokosovi piti tete Mimi (recept iz Kulinarike).
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