Fig and Almond Custard Tart

 

Ingredients

For the Crust:

2 cups old-fashioned rolled oats

1 cup crushed almonds or almond flour

4 tbsp (½ stick) unsalted butter, at room temperature

2 tbsp white sugar

1 tbsp grated orange zest

½ tsp cardamom pdr

¼ tsp fine sea salt

3 large egg whites

For the Custard:

1½ cups mascarpone cheese

1 large egg, plus 3 large egg yolks

½ cup white sugar

½ tsp orange blossom water/ orange essence

Grated zest of 1 orange

¾ cup heavy cream

10–12 Mission figs, pitted and sliced 1/8 to ¼ inch thick

2 tbsp turbinado sugar

For the Whipped cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ¼ tsp orange blossom water
• ¼ tsp cardamom pdr
• Fig glaze
• 1 cup fig jam
• 2 tbsp white sugar
•  ¼ cup almond liqueur
•  2 tbsp fig balsamic vinegar

Instructions

To make the crust, grind the oats and almonds in a food processor until broken down but still a little flaky. Add the butter, white sugar, orange zest, cardamom, and salt. Pulse several times until the butter is evenly incorporated into the oat mixture.Add the egg whites and pulse until a slightly wet and crumbly dough is formed.

Press the dough ¼ inch thick into the bottom and up the sides of a 10-inch nonstick tart pan with a removable bottom. There may be a little bit of excess dough. Set the tart on a rimmed baking sheet and place in the freezer until ready to bake.

To make the custard, preheat the oven to 350 degrees F.

In a bowl, whisk together the mascarpone, whole egg and egg yolks, white sugar, orange blossom water, and orange zest until smooth. Add the cream and whisk until fully incorporated. Pour the batter into the frozen tart crust. Bake the tart for 30–35 minutes, or until it is partially set.

Carefully remove the tart from the oven and decoratively place the fig slices on top. Sprinkle the entire top with the turbinado sugar. Return the tart to the oven, being careful not to disturb the filling, and bake for another 15–20 minutes, until the filling is set and firm. Remove from the oven and let cool completely.

To make the topping, whip the cream, powdered sugar, orange blossom water, and cardamom together until soft peaks form. Set aside.

To make the fig glaze, in a small saucepan, bring the fig jam, white sugar, liqueur, and vinegar to a boil and allow to thicken, about 5 minutes. Set aside.

To assemble, remove the cooled tart from the pan by pressing up on the bottom and removing the rim. Cut into 8–10 slices. Place a slice of tart on each plate. Spoon a dollop of whipped cream on top of the tart. Drizzle on a little bit of fig glaze. If desired, garnish with a flower on top.

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Fig Jam

Ingredients

2 pounds green or purple figs, stemmed and cut into 1/2-inch pieces

1 1/2 cups sugar

1/4 cup plus 2 tbsp fresh lemon juice

1/2 cup water

 

Preparations 

  all the ingredients

In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.  

 Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved. 

Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes. 

Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top.

 Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months or freeze for up to 6 months.

 

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Bottle Gourd / Lauki Cutlets stuffed with figs !

 Bottle gourd is another vegetable which many don't like, it is supposed to be very good for diabetics, especially cook with skin they say, of course if the skin is tender only, else peel lightly. This vege can be made into nice halwa, once during Covid, I had made the halwa, then left it in the hot pan itself, it had become crisp, hubby loved it, said to always make like that only !

Ingredients

lauki/ bottle gourd 1 medium size peeled and grated

onion 1 big finely chopped

potatoes 2-3 boiled, peeled and mashed

green chilies finely chopped as per taste OR add only chili pdr

turmeric pdr 1/8 tsp

hing little

salt to taste

roasted besan 1/4 cup

jeera pdr

oil for shallow frying

figs 6-8 finely chopped

 

Method

in a pan roast the besan stirring till nice aroma comes , remove and cool

boil the lauki in just enough water till done, strain well and keep aside 

In a big bowl, mash the potatoes, add the onion chopped along with green chilies and other spices, mix well

add the drained lauki mix well, add besan mix well

shape into small cutlets stuff with figs, cover well, shallow/ deep fry as you wish.

Serve hot with green and tamarind chutneys. 

 

 

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Salted Vanilla Spiced Seed Butter and Fig Sandwich

 

Salty and sweet is a classic combination for good reason. The Vanilla Spice Sunflower / Pumpkin Seed Butter pairs like caramel with a sprinkle of sea salt, and is lightened in texture and flavor by the addition of dried or fresh figs. This one is sure to please even the most refined palates.

2 slices sprouted grain bread (gluten-free if desired)

2 tbsp Sunflower/ Pumpkin seeds butter

8 organic figs, sliced, dried, or fresh (or 1 tablespoon fig preserves)

Dash of sea salt 

 

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How to make vrat-friendly Dry Fruit Kheer for Diabetics

 

Vrat-friendly Dry Fruit Kheer for Diabetics​

Fasting for diabetics is no less than a challenge, as ‘what to eat’ turns out to be the major concern. Well, if you too feel the same, then this easy and super healthy Kheer is perfect for you! Made without sugar and loaded with dry fruits, this nutritious kheer can also make for a wholesome meal if you are observing Navratri fasts. So, follow us through this easy recipe and enjoy!

​​Ingredients​

1 liter low-fat milk, 

½ tsp ghee, 

¼ cup figs,

¼ cup mixed dry fruits,

¼ cup mixed nuts, 

2 tbsp desiccated coconut, 

2 bay leaves, 

½ tsp cardamom powder,

​​Step 1​

To begin with this easy recipe, take a pan and add in ghee, toss the dry nuts, and keep aside.

Step 2​

Allow the nuts to attain room temperature.Meanwhile, take the figs and soak them in warm water for 20–30 minutes. Chop the dry fruits into small pieces, if needed.

Step 3​

Take a pan and pour in the milk and bring it to a gentle boil.

 ​​Step 4​

Meanwhile, take a blender and make a smooth paste of the soaked figs.

Step 5​

Once the milk starts boiling, lower the heat and add the fig syrup, and using a whisker, keep stirring the blend. At this stage, you can also add in the spices.

Step 6​

Once the kheer turns thick and creamy, add in the dry fruits and nuts. Toss it nicely and simmer for 2 minutes.

​​Step 7 ​

Serve hot and garnish with saffron strands.

 

 

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Fig Walnut Halwa

 Ingredients

• 1 pound dried figs stemmed and coarsely chopped (California black mission or turkish figs recommended)
• 1 cup water
• 1 cup walnuts finely chopped
• ½ cup shelled pistachios finely chopped
• ⅓ cup ghee
  
• 1 tsp cinnamon pdr
  

Instructions Combine the figs and water in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook

or Manual setting and set the cooking time for 5 minutes at high pressure. Perform a quick release by moving the Pressure Release to Venting.  Open the pot and coarsely mash the figs with a potato masher or wooden spatula.  Add the walnuts, pistachios, ghee, and cardamom and stir together.  Press the Cancel button to reset the cooking program, then select the low Sauté setting and cook the halwa, stirring frequently, until it thickens to a pudding-like consistency, about 10 minutes.  Press the Cancel button to turn off the Instant Pot Spoon the halwa into bowls and serve.   

Tips:

• Make sure the figs are not too old or dry. Add more water if they look too dry
• You can quick release after the pressure cooking cycle completes or allow natural pressure release. This recipe is very forgiving
• Add a mix of light and dark figs
• Use home-made ghee for authentic flavor and aromas

Stove Top Recipe:

• Add chopped figs and 2 cups of water to a heavy-bottomed pot
• Cook partially covered on medium heat for 20 to 25 mins or until most of the water is evaporated and figs and super soft and mushy.
• Mash the figs and then add the remaining ingredients and cook on low-medium for 5 to 10 mins.                                            
  

   

  https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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  https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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No cook Dates- Figs Fudge

How nice it is to make a dessert without spending hours in the kitchen stirring for a dessert. I always prefer to make something quick, without stirring for long.

All those who want quick, healthy, protein fiber rich dessert will love this one.

INGREDIENTS

seedless dates 1 cup ( washed and soaked in hot water for an hour and drained)

figs 1 cup  ( washed and soaked in hot water for an hour and drained)

nuts  1/2 cup +

melted ghee  1/4-1/2 cup

gulkhand 1 tbsp

dried rose petals for decoration

nuts chopped for decoration

METHOD

In a food processor  add dates, figs, nuts, gulkhand, some rose petals, blend, add melted ghee, blend till it all comes together.

Spread the mixture on a greased tray with butter paper sprinkle nuts and rose petals on top, press it down well. Keep it in the fridge for 2-3 hours to set.

To cut, dip the knife in hot water to cut. As the fudge is sticky, after each cut, dip in hot water, just shake the water from the knife, then cut.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.