I'm a girl unkempt and feet, sun-baked skin and rosy cheeks. Climb the big stone steps rising and twisting into the remains of the Arab village on the shores of Achziv. Touch the sand between my toes so familiar and pleasant, muffled sounds of loud music airborne and fig scent in my head and I know Scsithzk, and disappear Achziv summer adventure will end with peak ripeness of the fruit.
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Maybe that's why I like to figs she loved nostalgic and full of taste and memory. It is the fruit that symbolizes my birthday, Martin Fall is sweet and meaty and delicious just as is just. He knows what's good for him.
Season, intense sweetness carbohydrate in order to fit attacked me with a good holiday season. I wished dough yeast smells hot. When my friend, the talented pastry chef, Aner Bezalel assured me miracles in pizza dough, ignited the spark. Hands with his talent and skill of Zalel understand dough, beside himself. Anar is bake these stories being told for generations, they write books dusty flour and spiced aromas. Krosttt figs and his prodigious passion, creativity and holidays.
Focaccia with figs
Dough:
• 1 kg flour, yeast pizza
• 1/4 cup sugar
• 2 and 1/2 cups warm water
• 1 tablespoon salt
• 3/4 cup olive oil
Topping:
• 12 ripe figs
• 200 grams of brie or Camembert
• handful of fresh arugula leaves
• Olive oil to taste
• sea salt to taste
Preparation:
Put all the components of the dough soft dough, cover with a towel and let rise for an hour.
Create 10 circles from the dough and place on a greased baking pan, cover with a towel and let rise for about half an hour.
Meanwhile Heat inverted baking dish very hot oven, 250 degrees.
Wet each ball with very cold water and baking paper stretched over a long focaccia.
Brush the dough with olive oil, sprinkle with salt back, bits of figs and brie crystals.
Bake in hot oven for about 7 minutes. Remove, garnish with arugula and drizzle with olive oil.
Klfoti figs
Photo: Liron Almog
Ingredients for 12 small packets:
• 12 figs
• 1/3 cup amaretto liqueur
• 2 tablespoons of cane sugar or Demerara
Batter:
• 1 cup milk
• 1/4 cup sugar
• 3 eggs
• 1/4 cup flour
• 4 tablespoons ground almonds
• 2 tablespoons butter, melted
• 2 tablespoons syrup Rosetta (unsweetened almond syrup)
Preparation:
· Cut the figs into six segments without cutting, so that the base of the fig remain connected.
Mix with liqueur and sugar and marinate for about 10 minutes.
Mix in a blender rod all the elements perfectly smooth batter batter.
Arrange the figs in small individual serving heat-resistant.
Pour the batter into the center of the fig tree that spilled sideways and fill the vessel around the fruit.
Bake at 180 degrees for about 15 minutes, until the batter is golden and stands and roasted figs.
Krostth filled with figs and goat cheese
Photo: Liron Almog
10 servings ingredients:
Almond dough:
• 2 cups flour pizza
• 1 cup water
• 1/2 teaspoon yeast
Dough:
• 1/3 cup water
• The preliminary dough
• 1 cup flour pizza
• tablespoon olive oil
• 2.5 teaspoons of salt
For the filling:
• 30 figs
• 200 g goat cheese cut end 30 blocks
Preparation:
Preliminary dough: Mix flour with yeast, add water and put a thin (dry pastry).
Leave two hours outside and another 4 hours to overnight in the refrigerator.
Dough: Tear the dough into a pretreatment 1/3 cup water and place in the bowl of a mixer with a dough hook.
Add the flour and knead on low speed for 3 minutes, and 4 minutes at 2, until the dough is elastic.
Add the oil and put at 1 minute, then add the salt, and knead for another 2 minutes.
Form a ball and let rise for about half an hour cover with plastic wrap.
Divide into 10 balls and let rise for about two hours in the same way out, it is also possible overnight in the refrigerator in plastic wrapped.
Preheat oven to 280 degrees, it is also possible with the stone hanging down.
Open each circle or a kind of pita pizza and line the bottom and the margins of the individual patterns extent (of course, should be bigger than the volume of the pattern).
Place the center of each mold about 3 figs halved lengthwise and cut each slot Place goat cheese. Bake about 15 minutes at high heat. After 10 minutes it is possible to remove the molds and bake directly on the stone drooping.
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