#Fig & Walnut Tart

[aurora--sky]

12 potraw od @brazenlotus

Dwanaście potraw z kategorii Domowe [Homestyle].

➝ data tłumaczenia: 2.11.2024

🍪 Ciasteczka Ricciarelli 🍰 Tiramisu 🥖 Bruschetta 🦪 Cozze alla Tarantina

🍄‍🟫 Ragu z grzybami i polentą 🌿 Gnocchi z pesto 🍲 Zupa z karczochów 🥧 Tarta z figami i orzechami włoskimi

🫒 Wieprzowina faszerowana oliwkami i ziołami ❤️ Tort red velvet w kształcie serca 🥕 Pieczone tęczowe marchewki 🐋 Ciasto wieloryb

tłumaczenie nie będzie działało bez moda

tłumaczenie należy włożyć do folderu z modem

mod wymaga Core Food and Drink, Core Mod oraz XML Injector

tłumaczenia do tych wymaganych modów można znaleźć u @daisy1728 na tej stronie

chyba każda potrawa ma dodatkowe opcjonalne składniki i cechy parceli do pobrania, aby urozmaicić grę/potrawy. przeczytać można o nich na stronie z wybraną potrawą, a pobrać u @ayla88

➝ zgłoś błędy przez formularz lub ask ➝ gdy tłumaczenie nie działa ➝ lista moich tłumaczeń ➝ co aktualnie tłumaczę/aktualizuję ➝ tou ➝ kup mi kawę

📂 POBIERANIE 📂

Ricciarelli Cookies - SFS Tiramisu - SFS Bruschetta - SFS Cozze alla Tarantina - SFS

Mushroom Ragu with Polenta - SFS Pesto Gnocchi - SFS Artichoke Soup - SFS Fig & Walnut Tart - SFS

Olive & Herb Stuffed Pork - SFS Red Velvet Heart Cake - SFS Roasted Rainbow Carrots - SFS Whale Cakes - SFS

[morethansalad]

Figgy Curd Tarts with Lavender + Chamomile Cashew Cream (Vegan)

[hedgehog-moss]

what do you usually make for dinner? i’m looking for new things to try and the food you show in your photos always looks so tasty

Hi :) I have very seasonal menus, here are some of my go-to summer dishes:

Rice salad with lentils, maize, tomatoes, hard-boiled egg, rocket. My salad dressing is olive oil + sunflower oil + cider vinegar + Dijon mustard + whatever herbs I have at hand (usually thyme, basil, sage, rosemary)

I also make a salad-salad with the same dressing but with just lettuce and some rocket + walnuts + goat cheese + my homemade spicy plum-raisin chutney, or a fig chutney. Classic but delicious.

My laziest salads are potato-herring-red onions salad, or just grated carrots & black radish (and dressing obvs)

I love cold tomato soup in summer—I don't think I'm allowed to call it gazpacho because I don't like cucumber and have banished it from this recipe. It's just normal tomato soup with some olive oil, onion, garlic, Espelette pepper, and herbs, and I keep it in the fridge. I'm proud to say all the ingredients save the olive oil are from my greenhouse! Cold beetroot soup is also great, I often have cold soup with croûtons + a hard-boiled egg for supper (and then cheese + bread, and often dark chocolate + bread for dessert if I haven't made any dessert. Plus a fruit)

The chocolate tart I described here is to be eaten cold so it's a nice summer dessert (and breakfast). I keep carrot cake in the fridge too and since my recipe makes for a very moist cake it's very refreshing (I am positive I shared this recipe on here before but tumblr's blog search is useless :( It's my abuela's pastel de zanahoria esponjoso made with biscuit crumbs instead of flour, it's somewhere on this blog I swear, I remember illustrating it with a little carrot drawing 😭)

Another refreshing summer dessert is compote (or do you call it fruit purée?) Right now my favourite flavour is apple-plum (mostly because that's what I currently have and your own fruits always taste better<3) I just put a few (three?) apples to cook in a pan with a bit of water, a couple of tablespoons of sugar, a dash of lemon and a bunch of red plums, let it cook then blend it and put it in the fridge. Three weeks from now I will be drowning in blackberries and apple-blackberry will be my favourite flavour.

Quiche!! Endless possibilities with quiche. I like to make a quiche-ratatouille combo—I start with sautéing whatever vegetables I have (often courgettes, tomatoes, a couple of potatoes, maybe an aubergine & bell pepper, + Espelette pepper, onions, basil) in a pan with some olive oil; while it's cooking I prepare the body of the quiche in a bowl (20cL of milk, 2 or 3 tablespoons of flour, 2 eggs, some herbs and a tiny bit of olive oil for luck). I make a pie crust with flour, water, salt, oregano and olive oil (sorry I'm from the Mediterranean, I put herbs and olive oil everywhere). I spread the ratatouille on the pie crust then add the milk/egg mixture on top of it, then add little bits of cheese on top (gruyère or bleu or St Nectaire personally). I eat it with a side of rocket, it's perfect. And very colourful:

When I'm too lazy to do the ratatouille (and quiche) steps I just make a tomato tart—the same pie crust as above, then I spread Dijon mustard over it then cover it with sliced tomatoes, and add some (obligatory) herbs and olive oil. It's less effort and also looks very summery:

Some favourite autumn-spring dishes: vegetable lasagna, chilaquiles, hachis parmentier with mashed pumpkin, fish brandade, potato-courgette gratin (with blue cheese)... Then winter is for comfort foods like camembert fondue, risotto, calzones, pumpkin-chestnut soup, and crêpes—the savoury kind with sarrasin flour, what we call galettes. I grew up eating a ton of fish and seafood but I've curbed this habit due to environmental worries—hence why I'd like to raise edible fish in my greenhouse tanks! I get to eat a lot of eggs thanks to my hens, but I don't eat meat very often—hardly ever in summer except if I'm invited for dinner at someone's house. Sometimes I buy a homemade duck terrine from my neighbour and have a tartine for apéritif. My cold-season dishes call for ham in galettes and chicken in chilaquiles / risotto / quesadillas, and I make my hachis parmentier with duck. But yeah soup / salad / 'ratatouille quiche' and pasta with veggie sauce are my staples.

This list lacks pasta, I eat a lot of pasta. But mostly in autumn and spring; I just prepare my sauce in summer and store it for later. I also prepare & freeze a lot of soup and vegetable mash in summer with my greenhouse harvests. I often eat green beans as a side with my crêpes or other winter dishes because they grow so fast and incessantly in summer, my freezer ends up stuffed with bags of green beans. My usual pasta sauce is pretty much the same ratatouille combo as above (minus the potatoes so it's less thick), sauté'ed in a pan with olive oil, I also add an egg, parmesan (sometimes extra blue cheese or emmental) and liquid cream, then blend everything. I have a lot of courgettes and tomatoes right now, industrial quantities of basil and rocket, and beautiful Ecuador purple chili, so I've been making lots of jars of this sauce and also my new basil-rocket-cashew pesto! October-me will be thankful.

[sugarcreambiteskingdom]

My Cookie Run Ships

"x" = Romantic

"+" = Platonic

Singles:

Ninja Cookie x/+ ???

Muscle Cookie x/+ ???

Alchemist Cookie x/+ ???

Star Coral Cookie x/+ ???

Peach Blossom Cookie x/+ ???

Cloud Haetae x/+ ???

Matcha Cookie x/+ ???

Rebel Cookie x/+ ???

Linzer Cookie x/+ ???

Pastry Cookie x/+ ???

Purple Yam Cookie x/+ ???

Crimson Coral Cookie x/+ ???

Wind Archer Cookie x/+ ???

Stormbringer Cookie x/+ ???

Frost Queen Cookie x/+ ???

Sea Fairy Cookie x/+ ???

Partners(Platonic):

Icicle Yeti Cookie + Snow Sugar Cookie

Gumball Cookie + Cherry Cookie

Olive Cookie + Eclair Cookie

Carol Cookie + Pinecone Cookie

Macaron Cookie + Schwarzwälder

Mala Sauce Cookie + Pumpkin Pie Cookie

Partners(Romantic):

Gingerbrave x Wizard Cookie

Gingerbright x Strawberry Cookie

Angel Cookie x Devil Cookie

Beet Cookie x Carrot Cookie

Custard Cookie ||| x Strawberry Crepe Cookie

Clover Cookie x Licorice Cookie

Avocado Cookie x Wildberry Cookie

Pancake Cookie x Onion Cookie

Blackberry Cookie x Adventurer Cookie

Knight Cookie x Princess Cookie

Nutmeg Tiger Cookie x Cilantro Cobra Cookie

Street Urchin Cookie x Caramel Choux Cookie

Mercurial Knight Cookie x Moonlight Cookie

Creme Brulee Cookie x Herb Cookie

Silverbell Cookie x Sherbet Cookie

Mozzarella Cookie x Golden Cheese Cookie

Burnt Cheese Cookie x Black Raisin Cookie

Vampire Cookie x Frilled Jellyfish Cookie

Peppermint Cookie x Sorbet Shark Cookie

Black Lemonade Cookie x Shining Glitter Cookie

Tarte Tatin Cookie x Oyster Cookie

Kouign-Amann Cookie x Madeleine Cookie

Prune Juice Cookie x Blueberry Pie Cookie

Captain Caviar Cookie x Black/White Pearl Cookie

Cream Unicorn Cookie x Affogato Cookie

Financier Cookie x Clotted Cream Cookie

Crunchy Chip Cookie x Tiger Lily Cookie

Cocoa Cookie x Mint Choco Cookie

Twizzly Gummy Cookie x Pomegranate Cookie

Lilac Cookie x Scorpion Cookie

Espresso Cookie x Fig Cookie

Kumiho Cookie x Werewolf Cookie

Latte Cookie x Caramel Arrow Cookie

Rye Cookie x Chili Pepper Cookie

Milk Cookie x Dark Choco Cookie

Ananas Dragon Cookie x Mango Slice Cookie(I just named an NPC not really my oc to be honest)

Lotus Dragon Cookie x Hydrangea Cookie

Lychee Dragon Cookie x Roll Cake Cookie

Fire Cookie x Mocha Ray Cookie

Pure Vanilla Cookie x White Lily Cookie

Hollyberry Cookie x Dark Cacao Cookie

Mystic Flour Cookie x Eternal Sugar Cookie

Cloud Deity Cookie x Spinach Cookie

Tea Knight Cookie x Innkeeper Cookie(Need a name for her 😭)

Cream Soda Cookie x Cherry Cola Cookie

Agent Jjamgjamg Cookie x Agent Olive Cookie

Starch Noodle Cookie x Flat Tofu Cookie

Canon x/+ OC's

Butter Roll Cookie x Flower Petal Cookie

Rockstar Cookie x Milkshake Cookie

Royal Margarine Cookie x Red Velvet Cookie x Rainbow Gingerbread Cookie

Almond Cookie x Cashew Nut Cookie

Elder Faerie Cookie x Sour Cream Cookie

Stardust Cookie x Aurora Cookie

Capsaicin Cookie x Taho Cookie

Pitaya Dragon Cookie x Cherry Apple Cookie

Longan Dragon Cookie x Apple Cherry Cookie

Burning Spice Cookie x Vanilla Cookie

Shadow Milk Cookie x Strawberry Jam Cookie

Silent Salt Cookie x Peanut Butter Cookie

Abalone Cookie x Nora Shell Cookie

Host Cookie x Sunflower Cookie

Lord Oyster Cookie x Black Rift Cookie

Macaroni Cookie x Spaghetti Sauce Cookie

Cheddar Cheese Cookie x Carbonara Sauce Cookie

Saffron Buffalo Cookie x Mammillaria Cactus Cookie

Yogurt Cream Cookie x Whip Cream Cookie

Walnut Cookie x Caramel Bun Cookie

String Gummy Cookie x Mocha Cream Cookie

Langue De Chat Cookie x Tyro Rookie Cookie/Rook

Cappuccino Cookie x Cheesestick Cookie

Abyss Monarch Cookie x Bubblegum Bubble Cookie

Marble Danish Cookie x Cotton Flower Cookie

[milkweedman]

Fig and apple pie with pecan-cardamom crust. The figs and the apples were both foraged, which is always fun. Smells super good !

It was supposed to be in a pie tin, but I had 3/4 of a pound of figs rather than the half pound the recipe called for. And then needing to scale the recipe complicated the already confusing situation of reading while dyslexic. So I largely gave up on reading, and this is more inspired by the recipe than anything else, but here it is nonetheless: Fig, Apple, and Walnut Tarts. Anyway, it ended up too big to fit in a pie tin, hence the cobbler dish.

[queenofcandynsoda]

Fest of Offerings/Day of Folklore

The Day of Offerings, also known as the Day of Folklore, celebrates the end of the harvest season and memorializes those who have passed on in Sol Fertilis on November 1st. 

The day begins with a large, communal feast shared among families. The main dishes typically include roasted meats like lamb, beef, and pork and roast goose stuffed with seasonal fruits such as apples or figs. Stuffed squash or pumpkins filled with spiced grains and vegetables are also central to the meal, representing the bounty of the harvest. Sides include roasted root vegetables, freshly baked bread served with butter or dipping oils, and mashed potatoes with gravy.

Lighter fare features autumn salads made with roasted beets, apples, nuts, and goat cheese, alongside platters of dried fruits like figs, dates, and raisins. For dessert, families enjoy honey libum spiced with cinnamon, apple tarts, and traditional pumpkin pies. Fig and nut pastries filled with almonds and walnuts.

To accompany the food, wine, and beer are commonly served. As non-alcoholic options, fresh spiced and plain apple cider is a popular choice, along with herbal teas like chamomile or mint.

In the evening, the Day of Offerings culminates with the Evening Bonfire, a symbolic and celebratory event held in parks or town squares. Families, particularly the Alpha pups, gather around the large bonfire. Children, dressed in autumnal wreaths made of leaves, acorns, and dried flowers, engage in traditional games like sack races, relay games, and treasure hunts.

As the night progresses, the community gathers for the Crowning of the Pumpkin King or Queen. This honor is bestowed upon a young Alpha pup selected based on good deeds, leadership qualities, and family standing. The chosen child wears a crown made of woven vines, flowers, and small gourds. They lead a procession around the bonfire, carrying a symbolic pumpkin, representing the bounty of Mars Sol and the closing of the harvest.

Children are given sweets throughout the day, symbolizing the offering of food to Mars Sol's divine children. These sweets must be made with honey, fruits, and nuts by mandate.

[chasseurdeloup]

A package arrives from Harry & David with a card inside for Kaden:

“Thanks for being cool about the mime stuff. Share this with your cousins.”

Along with the card is a list of the contents included in the box:

Creamy Coppinger cheese

Peppadew pepper white cheddar cheese

Aged yellow cheddar cheese

Blueberry Wensleydale cheese

Espresso pecorino cheese

Fig and rose goat milk cheese

Apple-smoked cheddar cheese

Ubriacone wine-bathed cheese

Blueberry vanilla goat milk cheese

Mobay cheese

Wasabi horseradish cheddar cheese

Moliterno al tartufo cheese (truffle-infused)

Maple bacon cheddar cheese

Black truffle salami

Peppered salami

Italian bresaola

Salami piccante

Dried strawberries

Turkish dried figs

Juicy apricots

Crystallized Thai ginger

Dried tangerines

Dried mango slices

Sun-dried tomatoes

Candied walnuts

Caramelized pecans

Pepperoncini

Sweet sesame almonds

Everything seasoned cashews

Dijon seasoned pistachios

Fig and orange marmalade

Tangerine- and chili-marinated green olives

Sparkling prosecco cordials

Chocolate espresso bean mix

Rosemary and olive oil crackers

Tart cherry and cacao crackers

Everything spice crackers

Bamboo cutlery kit (20 fork pickers, 2 mini spreaders, 2 mini spoons, 4 tongs)

Acacia wood serving board, 17 in L x 13 in W x 1.5 in H (43.1 cm x 19 cm x 3.8 cm)

[luisamiller]

Torta del nonno

Tuscan cake made with dark chocolate, powdered cocoa, sugar, milk, eggs and butter.

Crostata amalfitana

Tart made with crema pasticcera (Italian custard), sour cherries, lemon zest, sugar, eggs and butter.

Ciambella romagnola

Romagnol cake made with anise, lemon zest, milk, sugar, butter, eggs and lard.

Torta ricotta e pere

Cake from the Amalfi coast made with sheep ricotta, cow’s ricotta, Abbé Fetel pears, pear liquor, rhum, vanilla, hazelnuts, hazelnut flour, butter and sugar.

Migliaccio napoletano

Neapolitan Carnival cake made with semolina, milk, cow’s ricotta, orange zest, vanilla, eggs, butter and sugar.

Torta Angelica

Bolognese cake made with candied orange, raisins, eggs, sugar, milk and butter.

Danubio dolce

Neapolitan cake made with crema pasticcera (Italian custard), vanilla, lemon zest, butter, eggs, milk and sugar.

Torta frangipane

Cake made with almonds, vanilla, lemon zest, eggs, extra-virgin olive oil, sugar and frangipane (Italian sweet almond-flavoured custard).

Zelten

Christmas fruitcake from the Trentino and South Tyrol regions, made with pine nuts, dried figs, raisins, golden raisins, almonds, hazelnuts, walnuts, candied orange, candied citron, rhum, honey, orange zest, lemon zest, white wine, cinnamon, cloves, nutmeg, anise, cumin, candied cherries, rye flour and extra-virgin olive oil.

Torta Elvezia

Mantuan cake of Swiss origin made with almond paste, almonds, buttercream, zabajone (Italian custard made with eggs, sugar and sweet wine), eggs and sugar.

[maxissims4cc]

Fig & Walnut Tart by Brazen Lotus

[astudyinsims]

"Oh, before I forget, I brought over a little something I made, hope you ladies enjoy it." Nate offers a box to Cassie since she was sitting beside him and Rhea is still uncertain of him.

Surprised, Cassie takes the box to open it. "Well thank you, Mr. Grady." She returns politely before she opens the box.

"Oh, that smells amazing, what is it?" Mara asks from her chair, the slightly still warm tart's scent filling the room almost as soon as the box is open.

"Fig and Walnut tart. And please, just call me Nate. Mr. Grady was my father." Nate answers with a smile over at the woman who he hopes wears sunscreen if she's going to spend a lot of time outside.

Cassie is less than pleased though. She hates it. Hates everything about the tart because Figs and Walnuts are both things she hates. Not to mention she thinks it's rude to bring something with nuts when you don't even know if people might have allergies!

"Yes. Well. It's the thought that counts, Mr. Grady." Cassie says in a tense voice. "I'm sure we'll be fine." Before she turns to put the tart in the kitchen and go stomp on some grapes.

[greekcookingmadeeasy]

Puff Pastry Tart With Figs And Feta Made Easy

🥧

Puff Pastry Tart with Figs and Feta made easy - Tarta Sfoliatas eykoli me Syka kai Feta

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

Check My YouTube Video: HERE

 

Κοιτάξτε Επίσης Την Συνταγή Μου Σε YouTube Βίντεο, Το Λίνκ Είναι: ΕΔΩ

SERVES  🍴⃒            PREP. TIME 🕔⃒    

6 pers. as lunch         20 min.

or 1st Course

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

50 min.                        Easy

Usually after mid August, I start feeling a bit down knowing that the Summer is nearing its end.

What compensates my bad mood is that figs arrive on the markets. Those who follow me probably already know my weakness for this amazing late Summer fruit.

In this recipe, I have used a different method to combine fresh figs with cheese, by making this easy to prepare tart, ideal for a quick, refreshing, light lunch.

If you love figs as much as I do, I suggest you give it a try.

Suitable for lacto-ovo Vegetarians.

 

INGREDIENTS:

·      275 gr. / 9.75 oz / 6 Frozen, Square, Puff Pastry Sheets or 1 large Sheet

·      About 200 gr. / 7 oz / 6 small-medium size or 4 large Figs, washed

·      2 large Eggs

·      150 ml / 0.6 cup Double (heavy) Cream

·      150 gr. / 5.5 oz Greek Feta cheese, crumbled

·      1 tbsp. / 8.5 gr. / 0.3 oz Pine Nuts

·      2 tbsp. / 15 gr. / 0.5 oz Almonds or Walnuts, finely chopped

·      1/2 tsp. dried Thyme

·      Ground Black Pepper

·      To drizzle at the end: 2-3 tbsp. / 30-45 ml Greek Thyme Honey

·      1 tbsp. / 15 ml Extra Virgin Olive Oil

 

METHOD:

A.    Prepare the tart base:

1.     Thaw the ready-made frozen puff pastry sheets.

2.     Spray or brush some oil at the bottom and sides of a 22x30 cm / 8.7x12 in. Pyrex dish.

3.     Place one square sheet of puff pastry at the bottom of the dish.

4.     Repeat the procedure, placing 5 more sheets of pastry the one next to the other, and stick them together. Make sure you don't leave any gaps between the sheets.

5.     Press and raise the pastry edges, forming a lip around the sides to help hold the filling (same goes if using one large sheet of puff pastry).

6.     Cut any overhanging pastry.

 

B.    Make the filling:

7.     Wash and pat dry the figs. With a sharp knife, cut them vertically in fourths, cutting off their stems but leaving their skin on. FYI if using large figs, cut them in more slices. Reserve.

8.     In a large bowl, crack and whisk the 2 eggs and then pour in the double cream, adding also the ground pepper and the dried thyme rubbed between your palms to release its aromas.

9.     Whisk all ingredients very well.

10.  Pour the liquid mixture on top of the puff pastry base.

11.  With your fingers crumble the feta cheese and scatter it on top.

12.  Next spread equally the fig slices, sprinkling the chopped almonds and pine nuts on top.

13.  Ready for the oven, wasn't it simple?

 

C.     Baking instructions:

14.  Bake the Fig Tart in a preheated oven FAN @170 ℃ / 338 ℉ for about 50' or until the tart is crisp and golden (depends on the oven).

15.  When ready, remove from the oven.

 

D.    Serving instructions:

16.  When tart is ready to eat, drizzle on top the honey and EVOO.

17.  Cut it in 6 large square pieces and serve.

This tart can be served for lunch or as 1st course with a fresh green salad, hot or at room temp.

A great, classic combo of the sweet, fresh summer figs with feta, wrapped in a crispy tart, making it a sweet and tangy, pure bliss right there!

Enjoy it.

 

E. Storage info:

It can be stored in the fridge for up to a week.

If you are searching for more of my Ideas/Recipes with my beloved fruit, pls check HERE

Check my YouTube Video: HERE

 

Τάρτα Σφολιάτας εύκολη με Σύκα και Φέτα

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

                                                 

ΜΕΡΙΔΕΣ🍴⃒                ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

6 σα μεσημεριανό              20 min.

ή 1ο πιάτο

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

50 min.                       Εύκολη

Συνήθως μετά τα μέσα Αυγούστου, αισθάνομαι λίγο πεσμένη γνωρίζοντας ότι το Καλοκαίρι πλησιάζει στο τέλος του.

Αυτό που αποζημιώνει την κακή μου διάθεση είναι ότι τα σύκα έρχονται στις αγορές. Όσοι με ακολουθούν μάλλον γνωρίζουν ήδη την αδυναμία μου σε αυτό το καταπληκτικό φρούτο του όψιμου καλοκαιριού.

Σε αυτή τ�� συνταγή, έχω χρησιμοποιήσει μια διαφορετική μέθοδο για να συνδυάσω φρέσκα σύκα με τυρί, φτιάχνοντας αυτή την εύκολη στην προετοιμασία τάρτα, ιδανική για ένα γρήγορο, δροσιστικό, ελαφρύ γεύμα.

Αν αγαπάτε τα σύκα όσο εγώ, σας προτείνω να τη δοκιμάσετε.

Κατάλληλη για χορτοφάγους.

 

ΥΛΙΚΑ:

• 275 γρ. / 9,75 oz / 6 κατεψυγμένα, τετράγωνα φύλλα Σφολιάτας ή 1 μεγάλο φύλλο

• Περίπου 200 γρ. / 7 oz / 6 μικρά-μεσαίου μεγέθους Σύκα ή 4 μεγάλα, πλυμένα

• 2 μεγάλα Αυγά

• 150 ml / 0,6 φλ. Κρέμα Γάλακτος (μαγειρικής)

• 150 γρ. / 5,5 oz Φέτα, θρυμματισμένη

• 1 κ.σ. / 8,5 γρ. / 0,3 oz Κουκουνάρια

• 2 κ.σ. / 15 γρ. / 0,5 oz Αμύγδαλα ή Καρύδια, ψιλοκομμένα

• 1/2 κ.γ. ξερό θυμάρι

• Μαύρο Πιπέρι φρεσκοαλεσμένο

• Για να πασπαλίσετε στο τέλος: 2-3 κ.σ. / 30-45 ml θυμαρίσιο Μέλι

• 1 κ.σ. / 15 ml Εξαιρετικό Παρθένο Ελαιόλαδο

ΜΕΘΟΔΟΣ:

Α. Ετοιμάστε τη βάση της τάρτας:

1. Ξεπαγώστε τα αγορασμένα κατεψυγμένα φύλλα σφολιάτας.

2. Ψεκάστε ή αλείψτε λίγο λάδι στο κάτω μέρος και στις πλευρές ενός ταψιού Πυρέξ 22x30 cm / 8,7x12 in.

3. Τοποθετήστε ένα φύλλο σφολιάτας στον πάτο του ταψιού.

4. Επαναλάβετε τη διαδικασία, βάζοντας άλλα 5 φύλλα το ένα δίπλα στο άλλο και κατόπιν κολλήστε τα μεταξύ τους. Φροντίστε να μην αφήσετε κενά ανάμεσα στα φύλλα.

5. Πιέστε και ανασηκώστε τις άκρες της σφολιάτας, σχηματίζοντας ένα χείλος στα πλαϊνά για να κρατηθεί μέσα η γέμιση (το ίδιο ισχύει αν χρησιμοποιήσετε ένα μεγάλο φύλλο σφολιάτας).

6. Κόψτε ό,τι σφολιάτα κρέμεται ή προεξέχει.

 

Β. Φτιάξτε τη γέμιση:

7. Πλύντε και στεγνώστε καλά τα σύκα με χαρτί κουζίνας. Με ένα κοφτερό μαχαίρι κόψτε τα κάθετα στα τέσσερα, κόβοντας το κοτσάνι, αφήνοντας όμως πάνω το φλούδι τους. Εάν χρησιμοποιείτε μεγάλα σύκα, κόψτε τα σε περισ��ότερες φέτες. Βάλτε τα στην άκρη.

8. Σε ένα μεγάλο μπολ, σπάστε και χτυπήστε με τον αυγοδάρτη τα 2 αυγά και μετά ρίξτε μέσα τη κρέμα γάλακτος, προσθέτοντας επίσης φρεσκοτριμμένο πιπέρι και το ξερό θυμάρι τριμμένο ανάμεσα στις παλάμες σας για να απελευθερωθούν τα αρώματά του.

9. Χτυπήστε πολύ καλά όλα τα υλικά με το σύρμα.

10. Χύστε το υγρό μείγμα πάνω από τη βάση σφολιάτας.

11. Με τα δάχτυλά σας θρυμματίστε τη φέτα και σκορπίστε την από πάνω να πάει παντού.

12. Στη συνέχεια απλώστε εξίσου τις φέτες σύκου στη τάρτα, πασπαλίζοντας από πάνω τα ψιλοκομμένα αμύγδαλα και το κουκουνάρι.

13. Έτοιμη για το φούρνο, δεν ήταν πολύ απλό;

 

Γ. Οδηγίες ψησίματος:

14. Ψήστε την Τάρτα Σύκου σε προθερμασμένο φούρνο στον αέρα @170 ℃ / 338 ℉ για περίπου 50' ή μέχρι η τάρτα να γίνει τραγανή και χρυσαφένια (εξαρτάται από τον φούρνο).

15. Όταν είναι έτοιμη, βγάλτε τη από το φούρνο.

 

Δ. Οδηγίες σερβιρίσματος:

16. Μόλις η τάρτα είναι έτοιμη να φαγωθεί, περιχύστε από πάνω το μέλι και το ελαιόλαδο.

17. Κόψτε τη σε 6 μεγάλα τετράγωνα κομμάτια και σερβίρετε.

Αυτή η τάρτα μπορεί να σερβιριστεί για μεσημεριανό γεύμα ή σα 1ο πιάτο, είτε ζεστή ή σε θερμοκρασία δωματίου, με φρέσκια πράσινη σαλάτα.

Ένας υπέροχος, κλασικός συνδυασμός των γλυκών, φρέσκων καλοκαιρινών σύκων με φέτα, τυλιγμένα σε τραγανή τάρτα! Σκέτο γλύκισμα γεμάτο ευδαιμονία στο πιάτο σας!

Απολαύστε τη.

 

Ε. Πληροφορίες φύλαξης:

Μπορεί να διατηρηθεί στο ψυγείο έως και μια εβδομάδα.

Αν ψάχνετε και άλλες Ιδέες/Συνταγές μου με το αγαπημένο μου Φρούτο, ρίξτε μια ματιά ΕΔΩ

 

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

[manpasantcafeicecream]

10 Unique Ice Cream Flavors You Have to Try

Ice cream is a delightful treat enjoyed by many, but there's a whole world of flavors beyond the classic vanilla and chocolate. Here are ten unique ice cream flavors that will tantalize your taste buds and expand your ice cream horizons.

1. Honey Lavender

This elegant flavor combines the sweetness of honey with the floral notes of lavender. It's a refreshing and sophisticated choice, perfect for a summer afternoon.

2. Black Sesame

A staple in many Asian desserts, black sesame ice cream has a rich, nutty flavor and a striking dark color. It's a deliciously different option that offers a subtle sweetness and earthy taste.

3. Wasabi

For those who love a bit of heat, wasabi ice cream is an adventurous choice. The creamy texture balances the spicy kick of wasabi, creating an unexpected yet delightful flavor experience.

4. Avocado

Smooth and creamy, avocado ice cream has a mild, buttery flavor that's surprisingly delicious. It's a healthier option that still feels indulgent.

5. Blue Cheese and Fig

This gourmet flavor pairs the sharp, tangy taste of blue cheese with the sweetness of figs. It's a bold and sophisticated option for those looking to try something truly unique.

6. Basil

Basil ice cream offers a refreshing herbal flavor that's perfect for hot days. Its subtle sweetness and aromatic taste make it a delightful palate cleanser.

7. Saffron and Rose

Inspired by traditional Middle Eastern desserts, this flavor combines the luxurious taste of saffron with the floral notes of rose. It's an exotic and fragrant choice that's both rich and delicate.

8. Olive Oil

Olive oil ice cream might sound unusual, but its smooth, buttery texture and slightly fruity flavor are surprisingly delicious. It's a unique treat that pairs well with a sprinkle of sea salt or a drizzle of honey.

9. Coconut Curry

For those who enjoy savory flavors, coconut curry ice cream offers a unique blend of sweet coconut and spicy curry. It's a bold and adventurous choice that will intrigue your taste buds.

10. Sweet Corn

Sweet corn ice cream is a delightful blend of creamy sweetness and a hint of savory corn flavor. It's a popular choice in many Latin American countries and offers a fresh, summery taste.

How to Enjoy These Unique Flavors

Pairing: Some of these flavors pair beautifully with complementary desserts. Try honey lavender with a slice of lemon cake, or blue cheese and fig with a walnut tart.

Toppings: Enhance the experience with toppings that match the unique flavors. Fresh fruits, nuts, or a drizzle of honey can elevate the taste.

Serving: These flavors can be served as a standalone treat or as part of a more elaborate dessert, such as an ice cream sundae or a creative ice cream sandwich

[bizzna-pop]

Revolutionizing Popcorn: Unleashing the Potential of Popcorn Raw Material and Exploring Diverse Popcorn Flavours

Indulging in the timeless delight of popcorn is an experience that transcends the ordinary. Beyond the conventional air-popped simplicity lies a world of healthy popcorn innovations, where Popcorn Flavours abound. Bid farewell to mundane air-popped routines and immerse yourself in a realm of vibrant popcorn mixes, utilizing wholesome ingredients such as nuts, seeds, dried fruits, and spices.

Building the Foundation:

Rethink your popcorn game by steering clear of microwave bags and unhealthy oils. Opt for air-popped kernels as your blank canvas. Whether you opt for a stovetop popper for a nostalgic touch or an air fryer for a hands-off approach, remember that portion control is pivotal. Aim for a modest 3–4 cups of popped kernels per mix.

Nutty Extravaganza:

Trail Mix Medley: Introduce a protein and healthy fats boost with a mix of almonds, cashews, and pecans.

Spicy Fiesta: Elevate the flavor profile by toasting pepitas with chili powder and smoked paprika for a smoky kick.

Sweet & Salty Harmony: Achieve a delightful balance by drizzling chopped walnuts with honey and a sprinkle of sea salt.

Seed Symphony:

Superfood Sprinkle: Enrich your mix with antioxidants and fiber using chia seeds and sunflower seeds.

Sesame Serenade: Toast white and black sesame seeds for a nutty flavor and captivating textural contrast.

Flaxseed Fiesta: Introduce omega-3 fatty acids and a subtle nutty taste with ground flaxseed.

Fruit Fusion:

Tropical Twist: Infuse pops of sweetness and vitamins with dried cranberries, mango, and pineapple chunks.

Berry Burst: Embark on a tart and tangy journey with freeze-dried blueberries, raspberries, and strawberries.

Chocolate-Dipped Delight: Exercise portion control while drizzling melted dark chocolate over dried cherries, dates, or figs for a decadent treat.

Spicing Things Up:

Curry Craze: Craft a warm and savory Indian-inspired mix with turmeric, cumin, and coriander.

Garlic Parmesan: Indulge in cheesy goodness by sprinkling garlic powder, nutritional yeast, and a touch of Parmesan cheese.

Sweet & Spicy: Experience a sweet heat by experimenting with cinnamon, cayenne pepper, and a drizzle of honey.

Mix & Match Mastery:

Customization is the key to popcorn nirvana! Blend your preferred ingredients and experiment with diverse flavor profiles. Here are some inspirational combinations:

Mediterranean Medley: Toasted pine nuts, sun-dried tomatoes, Kalamata olives, and dried oregano.

Mexican Fiesta: Infuse excitement with chili powder, lime zest, chopped cilantro, pepitas, and dried cranberries.

Asian Adventure: Embark on a culinary journey with toasted sesame seeds, soy sauce powder, ginger powder, dried seaweed, and chopped cashews.

Pro Tips:

Toast nuts and seeds for an intensified flavor and satisfying crunch.

Drizzle with olive oil or avocado oil for a healthy fat boost.

Utilize herbs and spices for endless flavor variations.

Store mixes in airtight containers for future snacking.

Experiment with various popcorn raw materials for an enhanced taste.

So, bid adieu to the mundane and embrace the realm of healthy and delectable popcorn hacks! With a dash of creativity and these insights, you can elevate this classic snack into a nutritious and gratifying treat that keeps your taste buds in a perpetual dance.

[amwilburn]

Rileys Fish & Steak

Last visit

1/28/2024 Dine out Vancouver

Ginger Pine Fizz

Tart and refreshing, but more of a palette cleanser. 3.75 stars

Appetizer:

Wild Mushroom Soup -

truffle mascarpone cream

candy bacon, fine herbs: smooth and creamy, a little *too* mushroomy for my tastes, but the Mrs loved it.But once you take a spoonful with the candied bacon, the combined flavour simply made sense. 4.25 stars.

Riley’s Winter Salad -

chicory, ricotta, pears, candied walnuts

hot honey fig dressing: yes, it's merely salad. But what a tasty one; I enjoyed every bite. 4.25 stars.

Brioche (not part of dine out, ordered separately):

When you see bread at a high end restaurant that's $10, it's usually a good sign. It does not disappoint; like AnnaLena's amazing torn bread, Riley's brioche is an enormous, decadent, elevated feat of baking. 4.75 stars.

6oz Bacon Wrapped Tenderloin -

whipped potato, winter roasted vegetables

peppercorn sauce:

The steak was good enough to stand on its own, so I was able to use the peppercorn sauce for the incredibly fluffy mashed potatoes. Plus the bacon already acted as seasoning on the steak. 6 Oz doesn't sound like it would be enough, but I was full enough after dinner. The carrots were as buttery as you could imagine.

This would've been a 5 star entrée, but there were a couple of random hits of salt on my plate (tail end of 1 carrot, the broccoli) that lowered it to 4.75 stars. Someone was a little rushed during dine out.

We could've upgraded to wagyu or added fois gras for an additional charge.

Lobster Squash Ravioli -

east coast lobster meat, crispy sage

mushroom, sweet and sour squash:

To quote the Mrs: this is all she could've asked for, for a lobster ravioli. Personally, I would've enjoyed a cream sauce, but everything on that plate was delicious. I don't even like mushrooms on their own, but they managed to even elevate those with a buttery finish & non rubbery texture (it's usually the texture that ruins them for me. But not here!)

The individual, perfectly cooked pieces of lobster were quite generous as well.

5 stars.

Chocolate Cake -

caramel sauce, dark chocolate cremeux

laminated almonds:

The cake was light and fluffy, not too sweet, with the Almond brittle providing the hit of sweetness and crunch. 5 stars.

Lemon Tart

vanilla chantilly, shortbread tart

lemon curd:

Perfect sweetness and tartness, but the vanilla creme on the side was better served with the chocolate cake. Shortbread crust was crispy and buttery. 4.75 stars.

Recommend: everything we ordered.

Overall 9.5/10, 4.75 stars

[cagemasterfantasy]

Cherrybread

Makes 1 9-inch loaf

Ingredients: 3/4 Cup golden raisins, 2 Tablespoons dark or amber rum, 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, Kosher salt, 1/3 Cup packed light brown sugar, 1 1/3 Cups packed dried apricot halves, 3/4 Cup dried cherries or cranberries, 3 Cups walnut halves, lightly toasted and cooled, 3 Eggs, 2 Tablespoons unsulphured molasses (not blackstrap), 1/2 Teaspoon pure vanilla extract.

In a small microwave-safe bowl, combine the raisins and rum, cover, and microwave until warm, 1 minute. Set the bowl aside, still covered until the raisins absorb most of the rum and soften, 1 hour, stirring once or twice during that time. Drain off any excess liquid.

Preheat the oven to 300 with a rack in the middle of the oven. Butter a 9 by 5-inch loaf pan. Fold 2 long sheets of parchment paper and lay one crosswise in the pan and lay one lengthwise, pushing the parchment paper into the corners and smoothing the paper so it lies flush in the pan, with the ends overhanging all four sides of the pan. Generously butter the parchment paper in the pan.

In a large bowl, whisk together the flour, baking powder, baking soda, 1/2 teaspoon salt, and the brown sugar (make sure to break up any lumps in the brown sugar). Add the apricots, cherries, and raisins and toss to coat well. Add the walnuts and toss to combine.

In a small bowl, beat the eggs, molasses, and vanilla until well blended. Add to the fruit-nut mixture and, using a flexible spatula, fold and mix to combine and coat all the dried fruit and nut pieces with batter (make sure there are no pockets of dry ingredients left at the bottom of the bowl). Scrape the mixture into the prepared pan and smooth it into an even, compact layer.

Bake for 1 hour, rotating the pan 180 degrees halfway through. If, at that time, the top is browning too much, tent loosely with foil. When the cake is a deep golden brown, transfer the pan to a wire rack and cool completely.

Grab the parchment paper overhangs and remove the loaf from the pan. With a serrated knife, cut it into thin slices, and serve. Leftovers can be wrapped well and stored in an airtight container at room temperature for about 1 week.

Note: If you vary the type of dried fruit used, cut larger ones, like dates or figs, into smaller pieces. Make sure to include cherries or cranberries for the tart edge to their sweetness. This bread is an excellent accompaniment to a cheese platter.

Picture credit to: Manaburn95

Source: Heroes feast

[dry-fruits-bharat]

The Joy of Dry Fruits Bharat: Nutritional Delights from Across India

Introduction

India, a land of diversity, is not only known for its rich cultural heritage but also for its culinary treasures. Among these treasures, the tradition of consuming dry fruits, often referred to as "Dry Fruits Bharat," stands as a testament to the country's love for nutritionally rich, flavorful, and wholesome snacks. In this blog, we will take you on a journey through the delightful world of dry fruits from different regions of India, showcasing the unique flavors, textures, and nutritional benefits they offer.

Kashmiri Almonds: Nestled in the pristine valleys of Kashmir, these almonds are famous for their superior quality and unique sweet taste. They are often enjoyed as a snack or used to garnish various dishes, imparting a rich, nutty flavor.

Cashews from Goa: Goa, known for its beautiful beaches, is also a hub for cashew production. Goa's cashews are prized for their creamy texture and mild, buttery taste. They are a favorite ingredient in Indian sweets and curries.

Walnuts from Himachal Pradesh: Himachal Pradesh, with its cool climate and lush orchards, is a prime region for walnut cultivation. These walnuts are not only delicious but also rich in omega-3 fatty acids, making them a heart-healthy choice.

Pistachios from Rajasthan: Rajasthan's arid climate might seem an unlikely place for pistachio cultivation, but the state is known for its high-quality pistachios. They have a delightful balance of salty and sweet flavors, making them a popular choice for snacking.

Dates from Gujarat: The state of Gujarat is renowned for its sweet and succulent dates. These naturally sweet treats are a source of instant energy and are often used in sweets and desserts.

Apricots from Ladakh: In the high-altitude region of Ladakh, apricots thrive, and they are enjoyed for their unique tart-sweet flavor. Dried Ladakhi apricots are known for their intense taste and high vitamin C content.

Raisins from Maharashtra: Maharashtra is a major producer of raisins in India. These sweet and chewy treats are not only delicious but also packed with antioxidants and iron, making them an excellent addition to your diet.

Figs from Karnataka: The southern state of Karnataka produces luscious figs that are known for their natural sweetness and chewy texture. Figs are often included in both sweet and savory dishes.

Health Benefits

The joy of Dry Fruits Bharat isn't just about savoring delicious snacks; it's also about reaping the health benefits of these nutrient-packed treasures:

Rich in Nutrients: Dry fruits are a powerhouse of essential nutrients, including vitamins, minerals, and antioxidants. They are known for promoting overall health and well-being.

Heart-Healthy: Many dry fruits, such as almonds and walnuts, are heart-healthy, thanks to their healthy fats and cholesterol-lowering properties.

Digestive Aid: Dried fruits like prunes and figs are excellent sources of dietary fiber, aiding digestion and preventing constipation.

Energy Boost: Dry fruits provide a quick and sustained source of energy, making them an ideal snack for active lifestyles.

Incorporating Dry Fruits into Your Diet

The versatility of dry fruits allows you to incorporate them into various aspects of your diet:

Snacking: Enjoy them as a wholesome snack to curb hunger and satisfy your sweet or savory cravings.

Cooking: Add dry fruits to both sweet and savory dishes to enhance flavor and nutrition.

Baking: Incorporate chopped nuts and dried fruits into your favorite baked goods, such as muffins, cookies, and bread.

Smoothies: Blend dried fruits into your morning smoothie for a nutritious boost of flavor.

Conclusion

Dry Fruits Bharat is a culinary tradition that not only celebrates India's rich agricultural diversity but also offers a healthy and flavorful way to snack. Whether you're enjoying a handful of Kashmiri almonds, indulging in Goan cashews, or savoring Ladakhi apricots, the joy of dry fruits transcends regional boundaries and brings people together in the shared love for these nutritional delights. So, the next time you reach for a handful of dry fruits, remember the centuries-old tradition that continues to bring joy and good health to countless homes across India.