And from simple plastic boxes showing staring me oval and mature. Chapped Sun and juice. Figs in
Palestine sweet and fragrant. I choose very carefully the ripe fruit but not too much. But not very soft. Beautiful but not the best. These will be the most delicious figs, just at the height of inopportuneness. Not a moment later, probably not before.
As a child plant a fig tree in the inner courtyard of the local elementary school. When the school was carried odor around the yard, into the school hallways and out into the manager's office overlooks the tallest tree and respected. The ripe fruit pickers were small and nimble fingers, eat away abruptly, stain Center shirt and bright blue colored uniform.
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For me the fig tree is a symbol of the fall of Israel. It brings the message of the festival, a sense of renewal, and suggests Birthday door. Should the outbreak in September I will make a royal banquet purely figs. Wild fig salad, fancy pot of meat and figs, and a piece of pound cake with almonds, figs and espresso.
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Fig salad
Ingredients (for 4 servings):
• 2 bunches arugula
• small handful of lettuce leaves
• The handful of parsley leaves intact
• 2 large mozzarella balls
• 12 ripe figs
• 8 thin slices of radishes
• 1/3 cup olive oil
• 8 tablespoons of reduced balsamic vinegar (available in stores that specialize in or see instructions in preparation)
• sea salt to taste
• freshly ground black pepper to taste
Preparation:
1. Sprinkle the arugula, lettuce and parsley on a large platter.
2. Tear the mozzarella into pieces and do you cut the figs in half. Arrange on a bed of leaves.
3. Garnish with slices of radish minutes.
4. Prepare reduced balsamic vinegar: Pour a cup of balsamic vinegar and 1 tablespoon brown sugar and a small shower and cook for about 20 minutes until the liquid is reduced to syrup. Careful not to burn! Cool.
5. Season with olive oil, balsamic vinegar Mtzomm, coarse sea salt and pepper. Serve.
Beef stew with figs
Ingredients (for 4 servings):
• 1 kg of meat cubes gulyas
• 2 tablespoons olive oil
• 200 grams of smoked goose breast cut into small cubes
• 2 carrots, peeled and sliced
• 1 onion, peeled and cut into slices
• 2 units keeps cut into slices
• 6 cloves garlic, peeled
• 1 celery root, peeled and cut into slices
• 3 branches of celery with leaves, chopped
• 4 tablespoons fig jam
• 2 cups red wine
• 12 figs Divided
• Salt to taste
• freshly ground black pepper to taste
Preparation:
1. In a large pot heat olive oil, season the meat and brown on all sides. Remove and set aside.
2. Add that removed the smoked goose breast and fry for 2 minutes.
3. Add all the vegetables and steam together for about 5 minutes.
4. Return the meat to the pan and add the fig jam and red wine. Let simmer for about 5 minutes in a large fire.
5. Reduce the heat and add water to cover. Cook for about two hours.
6. Season the casserole, add the figs divided and cook for about half an hour.
7. seasoning and serve.
Fig cake, espresso and almonds
Materials (approximately 12 muffins or 24 cm format):
• 4 eggs
• 1 cup sugar
• 1 shot of espresso
• 1/2 cup corn oil or canola
• 3 1/2 cups ground almonds
• 4 tablespoons bread crumbs are used
• 100g marzipan and cut into small cubes
• 12 figs cut into quarters
• sugar as needed
Preparation:
1. Preheat oven to 175 degrees.
2. Food mixer with a whisk, whip the eggs and sugar for about 5 minutes at Binonit-gbohh.
3. Gradually add while gentle folding movements espresso, oil, almonds, breadcrumbs and marzipan.
4. Pour the batter into the pan personal or circular format and embed quarters of figs on the cake or muffins.
5. Sprinkle a little sugar over the figs and bake for about 25 minutes and muffins for about 45 minutes until golden big cake.
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