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Check with figs

Check with figs


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It is a recipe that I have made so far with bananas and I wanted to try figs. It is delicious !

  • 90g soft butter
  • 250g sugar
  • 4 well-ripened figs
  • 3 lightly beaten eggs
  • 125 ml yogurt
  • 315g white flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • A pinch of salt
  • 100g crushed walnuts

Servings: 12

Preparation time: less than 90 minutes

RECIPE PREPARATION Fig check:

Grease with a little butter and dust a cake pan with flour. In a bowl, fry the butter with the sugar, about 1 'until the mixture becomes creamy, add the figs and eggs, beating for homogenization, then the yogurt. Separately mix the dry ingredients, which we empty over the figs and mix everything well. Pour the dough into the pan and bake for 50-60 '.

When it has cooled, take it out of the tray / form and glaze it according to your preference. I used the glaze in two colors, from the trade and some candies.

Good appetite!


Check with fresh figs

ingredients
90g soft butter, 250g sugar, 4 well-ripened and mashed figs, 3 lightly beaten eggs, 125 ml yogurt, 315g white flour, 1 teaspoon baking soda, 1 teaspoon ground nutmeg, A pinch of salt, 100g crushed walnuts

Difficulty: low | Time: 1h 10 min


Ingredients Tart With Figs And Two Kinds Of Cheese:

  • 300 grams of flour
  • 110 grams of cold butter
  • 150 grams of goat cheese
  • 2 yolks
  • salt and pepper
  • in addition, flour for sprinkling the worktop
  • 150 grams of crushed goat cheese
  • 150 grams of gorgonzola
  • 8-9 fresh figs
  • 1-2 teaspoons of balsamic vinegar cream
  • 1 tablespoon walnut kernels
  • optional: radish germs or fresh mint

Preparing Tart With Figs And Two Kinds Of Cheese:

1. I will not insist too much on the preparation of the dough, I also made it for the asparagus tart recipe. The principle is the same: flour, diced butter or flakes (must be very cold) and crushed cheese, along with salt and pepper to taste (keep in mind that the cheese is already salty), mix until it gets a sandy appearance. Add the two beaten yolks with 2 tablespoons of cold water and knead quickly. If necessary, add 1 tablespoon of cold water, just enough to gather the dough together, then wrap the dough in cling film and refrigerate for 1 hour. (for details on how to prepare the dough, see the Asparagus Tart recipe).

2. After the rest period of 1 hour has passed, sprinkle the work surface with flour and spread the dough with the rolling pin in a 6-7 mm thick sheet. The tart can be baked in a tart shape, which is good to grease with butter before transferring the dough to it, or you can imitate me, I cut a circle out of the dough, I transferred it to the tray covered with parchment paper. baked and from the remaining dough I cut 1 cm strands. width from which I created an elevated edge. I glued the edges, slightly moistening the dough. Punch the dough with a fork and refrigerate.

3. Turn on the oven and set it at 190 degrees Celsius.

4. Wash the figs, remove the stalks with a knife and then cut them into quarters, without detaching them completely.

5. Weigh the two types of cheese, homogenize with a fork and distribute in an even layer over the cold dough.

6. Place the figs cut upwards over the cheese, pressing lightly, and sprinkle with balsamic vinegar. Place the tart in the preheated oven at 190 degrees Celsius for 25 minutes, until the crust begins to turn a pleasant gold.

7. While the tart is in the oven, lightly fry the walnuts in a dry pan. When the tart is baked, sprinkle with walnut kernels and, if desired, with radish sprouts or chopped mint leaves, yes, if I think about it, I think some arugula would work. :)

The tart is served warm, it is a delicious appetizer, with a very pleasant taste, given by the contrast between the salty and spicy cheese, the sweet figs and the sweet-sour hue brought by the balsamic vinegar. Take advantage of the fig season and have a good appetite!


Fig check - Recipes

SHIT CHECK

Van Ghelie wanted dessert
He searched the trash
It ended up on recipes
And he spelled: cake with ra-hat!

  • 4 eggs
  • 100 g of sugar
  • 150 gr of flour
  • 1 sachet of baking powder
  • 80 gr melted butter
  • 2 sachets of vanilla sugar
  • 100 gr finely chopped shit
  • grated peel from an orange
  • a pinch of salt

  1. separate the egg whites from the yolks. Beat the egg whites with the salt powder. Gradually add the sugar until you get a "sticky" foam. The yolks are mixed enough to obtain the consistency of a cream
  2. add the yolks over the egg white foam, lightly incorporate with a silicone spatula
  3. gradually add the flour mixed with baking powder alternating with melted butter. Sprinkle with orange and lemon peel, incorporate lightly
  4. add the pieces of shit, mixand the obtained composition is poured into a cake form greased with butter
  5. the cake is left in the oven for about 35 minutes, until it passes the "toothpick test".
  6. let it cool.
  7. For the icing, mix the sugar with the lemon juice with a whisk. Add water until the desired density is obtained Pour the icing over the cake
  8. Good appetite!

About figs and figs

The fig tree, whose scientific name is Ficus carica, is a tree in the Moraceae family, one of the many species of the genus Ficus. The fig tree is native to Southwest Asia and grows as a wild tree in the Mediterranean area.

The fig tree grows to heights of 7-10 meters, sometimes even larger. The leaves are deciduous, 12–25 cm long and 10–18 cm wide, very lobed, consisting of 3–5 lobes, the bark is smooth and gray.

The fig produces conical fruits - figs. The tree also produces a milky juice that is actually an irritating latex. Fig trees are blooming, producing two harvests annually, one in spring and one in late summer.

About figs and figs

Figs are classified by variety and season:

Planting figs

Fig planting is done in our country in spring, early. In the orchard, figs are planted at distances of 4 meters between rows and 3-4 meters between plants. The fig is native to the Mediterranean area, so it needs at least 8 hours / day of light to bear fruit abundantly. Thus, for planting the fig tree choose a sheltered land with a mild climate. Figs are also fragile to strong winds, so it is recommended to fix an anchor in the ground for support.

The fig tree prefers calcareous soils, which is why it is recommended to add a few large stones and boulders to the planting pit.

When dragons or fig cuttings are planted, it is advisable to cut 1/3 of the top of the plant. This stimulates the branching of the fig at the grafting point and the appearance of several seasonal shoots. One year after planting, 3-6 main branches are selected and the rest are removed from the base.


Montignac recipes - Check with figs

The recipe is the one I used until recently when I also made cakes like everyone else with 000 white flour and sugar. I made it especially in summer, in the tray, with cherries on top and the rest with cake with walnuts, shit or raisins.
But let's get back on our feet

amounts
120 gr.unt
4 eggs
8 tablespoons soy flour (brrr what scarboshenie) more grated.
4-6 tablespoons fructose
7 pcs. figs (IG = 40, good for phase II mounts)
For Phase I you can put dried apricots (IG = 35) cut into squares
or larger cut walnuts (IG = 15) can replace figs

1. Melt the butter (liquid) and set aside
2. Rub the yolks (mixer) with fructose
3. Pour the liquid butter (I poured the whole amount in 5 portions) mixing at low speed, still.
4. add the figs /nuts/ apricots cut the squares mixing at low speed
5. add alternately: flour and beaten egg whites separately. The work with the egg whites ends.
6. turn everything in a greased form and put with flour (I put in the form with baking paper greased with butter, that is, the paper is greased)
- the size of my shape is 286 x 120
7. when I took it out of the oven I poured a little glaze of: 6 squares of cioco + liquid cream

Thumbnails attached

# 2 sheng

Thumbnails attached

# 3 good

sheep how nice you dressed him in the icing & # 33 & # 33 & # 33 it looks so good to suffer

Didn't you put any baking powder or something to grow? do the beaten egg whites arrive well?

let's say for beginners: figs have IG = 40, so this cake is for phase II.

I think I'm going to take a break from fasting, Santa Claus, and I'm going to make another fry because I'm already leaking around here. I was thinking about this cake if you can't replace soy flour with flour from some peanuts, nuts, almonds, etc.? It went well with the figs and chocolate on top.

# 4 sheng

Yes, you saw my glaze shine. I liked it as well.

You're right about figs (dried = 40 raw = 35). I will write up the recipe obs. respectively. Thanks Boni. But it can be done with nuts (IG = 15) cut slightly larger or with dried apricots (IG = 35) cut smaller. I did.

What do you know about shit? Okay, except it's powdered with sugar. . . I have no idea what it's made of. I'm so sorry & # 33 Can we do it too?

NOT , I didn't put any baking powder and still it grew nicely with all that filthy soy. If you make it with normal flour, see how it grows like a madman without baking powder.

With cherries in the tray, it's crazy.
I will make cherries from compote or frozen with great care and I will post it later.

# 5 sheng

# 6 good

they made the girls into recipes in shitty pictures, but I find it terribly hard to do.
here are the ingredients:
1 lb = 454 g glucose (approx. 230 g corn syrup)
5 1/2 lb granulated sugar = 2500 g (1250 g)
3/4 lb starch = 340 g (170 g)
juice from one lemon (1/2 lemon)
1 teaspoon mastic powder (I did not put, because I did not have)
3 tablespoons rose water or orange blossom (1 1/2 tablespoons rose water)
3-4 oz. = about 100 g of almonds or chopped pistachios (I didn't put it as a test now, next time I'm sure)
food coloring, as preferred
powdered sugar and powdered starch
2 cups water = 480 ml (240 ml) - for the mixture of sugar and glucose
6 cups water = 1440 ml (720 ml) - for the mixture of starch and tartar cream

# 7 sheng

Aoleuuu, what a comedy this is, facie ? I better buy and eat some shit when I feel like it, I apologize to Mr. Monti si gata & # 33 & # 33 & # 33

If you like the recipe, I would ask you to try cherries as well.
I'm sure the beautiful woman with the pink hat will like cherries a lot.
I don't know if you're a fan of cakes made with butter, but I'm dying for them. With oil is something else.

# 8 RalucaM

2heng I fried soy flour with almond flour (here I take it in my bag and it's not too expensive). Last time I made blackberry with half soy, half almonds and my throat was still bitten by that metallic taste. This phase annoys me with flours & # 33 I use chickpeas for food, but for fries. with fear I put soy flour.

And shit. I also saw the madness of the recipe, let's be serious & # 33 I would never do such a thing & # 33 Anyway, it's too sweet.

# 9 sheng

# 10 RalucaM

# 11 Maco

The recipe is the one I used until recently when I also made cakes like everyone else with 000 white flour and sugar. I made it especially in summer, in the tray, with cherries on top and the rest with cake with walnuts, shit or raisins.
But let's get back on our feet: lol:

amounts
120 gr.unt
4 eggs
8 tablespoons soy flour (brrr what scarboshenie) more grated.
4-6 tablespoons fructose
7 pcs. figs (IG = 40, good for phase II mounts)
For Phase I you can put dried apricots (IG = 35) cut into squares
or larger cut walnuts (IG = 15) can replace figs

Bake at 180 degrees? About 35-40 & # 39 or less?

I ask to make sure because I also tested some dough made with wholemeal flour with the toothpick. the toothpick came out clean, but still the dough didn't look baked, as it should have

And I have another question. At the 8 tablespoons of flour, can't you feel the pronounced taste of soy? or compensate the apricots and the rest of the ingredients? I saw here that someone put almond flour. I would try, but I hope the dough doesn't leave

# 12 good

# 13 Maco

I thought I'd try almond flour. It's like I'd try this rather than mountain flour. I think the cake works well.

Thanks a lot for the answer & # 33 It really helps me a confirmation.

I read where it was discussed about monti flour, with the 50-50 mixture, but I admit that it is not yet clear to me if it is in volume or quantity. I have a bigger bran, it's not very fine. I took it from the ceiling. For example, if I put a glass of flour, do I put a glass of bran? or do I weigh 250 grams of flour and 250 grams of bran?

I know you probably got bored of the same questions, but maybe you can help me to clarify my problem once and for all.

# 14 daliadora

I thought I'd try almond flour. It's like I'd try this rather than mountain flour. I think the cake works well.

Thanks a lot for the answer & # 33 It really helps me a confirmation.

I read where it was discussed about monti flour, with the 50-50 mixture, but I admit that it is not yet clear to me if it is in volume or quantity. I have a bigger bran, it's not very fine. I took it from the ceiling. For example, if I put a glass of flour, do I put a glass of bran? or do I weigh 250 grams of flour and 250 grams of bran?

I know you probably got bored of the same questions, but maybe you can help me to clarify my problem once and for all.

it would be best to weigh them. I noticed that bran is lighter than flour. and a cup of flour is not as heavy as a cup of bran. I hope I'm not wrong but it would be correct a cup of flour and 2 bran. but I still haven't weighed to see exactly how much it is. but anyway, the more bran there are, the better the final ig decreases. usually if I cook according to a recipe I put exactly what it says there. I don't make much changes, especially when it comes to flours.
if I make a mistake, correct me

I say that the best ok for this type of recipe is with medal flour. I make this kind of flour with everything sweet, plus it has good oils in it. from wholemeal flour and bran only bread I make .. only pay attention to the amount that I noticed that soy flour absorbs more liquid the almond flour not too

# 15 sheng

Try it, it goes great with almond flour as Daliadora wrote to you & # 33
The dough is not fluffy. It flows from the vessel but is thicker

# 16 Maco

I tried the recipe but it seems that something did not come out, because it was a failure. I did everything "a la carte", even when I poured the mixture into the tray I was thinking what goodness will come out. I set it to 180 degrees. it browned quickly on the outside, but I kept putting the toothpick inside and it came out clearly unripe. in the end I took it out, it was left and when I cut it was still wet inside.

Maybe I was wrong about the temperature? Because in the preparation itself I did exactly as you said. Hm. I will try another recipe, to get more courage

# 17 sheng

I'm really sorry
I think there was too little flour. Almond flour behaves a little differently. Besides, you didn't have to take it out unripe.
We are still waiting for opinions.
I see you made it in the tray and not in the shape of a cake, so I'm surprised it didn't bake.

Is your oven electric? Mine is with gas (old from Satu Mare) and number 6 (from mine) corresponds to approx. 200-210 degrees, I once measured for Sorina

# 18 Maco

I'm really sorry
I think there was too little flour. Almond flour behaves a little differently. Besides, you didn't have to take it out unripe.
We are still waiting for opinions.
I see you made it in the tray and not in the shape of a cake, so I'm surprised it didn't bake.

Is your oven electric? Mine is with gas (old from Satu Mare) and number 6 (from mine) corresponds to approx. 200-210 degrees, I once measured for Sorina

Well, I made it in the cake pan. Sorry if I wrote something else, I didn't even realize it.

The oven is gas. hm. I turned on the gas at 180 degrees. Maybe I needed more, really :).

Yes, I think I'll add more flour next time. Sorina said, as if that of almonds did not absorb the liquid as well as that of wheat. Too bad for him, that I tasted so left with it and it looked really good.

I will even try, because I have the ingredients and I have guests at the table again. This week they were on the treadmill.
I won't leave until he comes out

# 19 good

maco, I say this until you find out the baking temperatures and the consistency of the dough:
do not use the cake tray, but the normal, or slightly deeper, cake tray. bakes much easier and safer.

the oven I have now burned a lot of cakes after I bought it. it has only 3 steps (small, medium and large) but it cooks over low heat just like the old one on the high step. so everything browned quickly, burned on the bottom, but did not bake well in the middle. so I couldn't bake anything too & quotadanca & quot. and I started using baking paper, regardless of the tray used. helps not to burn at the bottom.

I hope that my experience will help you and that you will succeed in a good and beautiful cake next time.

Oh, and one more thing. nothing was thrown away, especially since it tasted good.
you could turn your uncooked cake into a kind of pancakes / fried papanasi: mix well what you took out of the oven and bake in the shape of piles in a teflon pan

# 20 Maco

maco, I say this until you find out the baking temperatures and the consistency of the dough:
do not use the cake tray, but the normal, or slightly deeper, cake tray. bakes much easier and safer.

the oven I have now burned a lot of cakes after I bought it. it has only 3 steps (small, medium and large) but it cooks over low heat just like the old one on the high step. so everything browned quickly, burned on the bottom, but did not bake well in the middle. so I couldn't bake anything too & quotadanca & quot. and I started using baking paper, regardless of the tray used. helps not to burn at the bottom.

I hope that my experience will help you and that you will succeed in a good and beautiful cake next time.
Oh, and one more thing. nothing was thrown away, especially since it tasted good.
you could turn your uncooked cake into a kind of pancakes / fried papanasi: mix well what you took out of the oven and bake in the shape of piles in a teflon pan

I will try in the lower tray. I didn't think of that, I admit. It's a good idea

Well, I didn't throw it away, I ate it like that with my husband. I cut the fried edges and halit it as a dessert at a table. He kept telling me he was so good, if he was a little older. No, I hope to make her happier next time.

I will try this in the lower tray and at a higher temperature. Sheng said 200-220. For me, stage 6 is about 190 degrees. I'll see. On the third try, you hit it somehow


How and how much does fig jam boil?

I chose a large saucepan and put the figs in it, with all the juice left. I added vanilla (I have ground pods but you can also put 1 sachet of vanilla sugar). Also now put the lemon slices (optional). Their peel gives a pleasant aroma.

I put the pan on medium heat and waited for it to boil. I occasionally mixed in it.

I boiled this fig jam for about 20 minutes. I mixed gently from time to time.

The jam is ready when tied. It kept a beautiful, light, appetizing color. We do not boil the jam unknowingly because the sugar caramelizes and darkens in color.

How much is a syrup, a jam or a jam boiled? The simplest and most correct is to use a confectionery thermometer and to follow its gradations: at 105 C the jam stage is reached and we can stop boiling. Yes, all water sugar solutions will have the same consistency and concentration at 105 C but it will take more or less until we reach this stage, depending on the water content of the fruit. My thermometer can be purchased here.

How to sterilize the jars and how to fill them with fig jam?

If the jams are bottled hot, the jams are placed cold in jars. The jars and lids are washed and sterilized as I explained at length here.


Fig check - Recipes

Fluffy check with yogurt and fresh figs

Fluffy as a friendly cloud,
Quick, it goes without saying,
It's far too delicious
It's the fig cake.

INGREDIENTS

  • 4 eggs
  • 150 g of sugar (I used brown sugar)
  • 180 g of flour
  • 1 sachet of baking powder
  • 50 ml oil
  • 140 g yogurt (I used yogurt with 5% fat)
  • a pinch of salt
  • 4-5 fresh figs (washed and dried)

for the orange icing

WORK PLAN fluffy cake with yogurt and figs

Separate the egg whites from the yolks.

Beat the egg whites with the salt powder. Gradually add the sugar, until we get a "sticky" foam.

The yolks are mixed at low speed separately in another bowl with the oil added gradually. Finally, add the yogurt and mix well with a silicone spatula.

Add the yolk mixture over the egg white foam and lightly incorporate with a silicone spatula.

Gradually add flour mixed with baking powder, sifted. Incorporate easily, also with a spatula.

Half of the composition obtained is poured into a cake form greased with butter, or lined with baking paper (I chose the second option).
Then place a layer of diced figs. Cover with the rest of the dough and place the figs cut in half on top, then cut into fans.

Leave the cake in the oven for about 35 minutes, until it passes the "toothpick test". Bake the cake at 180 degrees until it browns nicely on top.

Let the cake cool completely, then take it out of the mold (remove the baking paper) and place it on a plate.

We prepare the orange icing, that is, over the powdered sugar we gradually pour the natural juice (squeezed from an orange, then strained so that the pulp does not remain). Pour until you get the desired consistency. We glaze the cake (picture 10), let it harden then we can cut the cake

Enjoy a fluffy cake with yogurt and fresh figs!

It is a quick and spicy dessert. I prepare it when I have a craving for something good and sweet for morning coffee and the fruits can be replaced depending on the season and preferences. If you like chocolate, you can also try the cake recipe with butter and chocolate flakes.


How do you prepare the most delicious cake?

To prepare a fluffy and delicious cake, follow the steps described below:

  • Separate the egg whites from the yolk
  • Beat the egg whites, not before adding a pinch of salt
  • Mix the egg yolks with the oil and then add them over the egg whites, gradually stirring with a spatula.
  • Mix the flour with the baking powder and mix them with the mixture between the egg whites and the yolks.
  • Divide the composition into two equal parts, adding in one of the halves the 2 tablespoons of cocoa
  • Put the simple composition in a special cake tray do not forget to put the baking paper in the tray first, to prevent the dough from sticking to its edges
  • Over the white composition, put the mixture in which you previously added cocoa.
  • Using a fork or spatula, mix gently, from top to bottom, until the two compositions intertwine.

In the end, all you have to do is leave the cake in the oven for about 40 minutes.



Comments:

  1. Kagashura

    I agree with you, thanks for an explanation. As always all ingenious is simple.

  2. Shakaktilar

    It that was necessary for me. I Thank you for the help in this question.

  3. Isidore

    you may have been wrong?

  4. Wattson

    Zer good I put 5 points.

  5. Meztisho

    The matchless message, very much is pleasant to me :)

  6. Lorence

    By what a charming topic

  7. Rawson

    not so cool



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