Sentences with phrase «about fresh figs»

Not exact matches

Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter

She talked about figs and answered all our questions, plus she brought beauitful fresh and dried figs for us to take home.

Ingredients 16 fresh, ripe figs 100 ml natural mineral or filtered water 400 g rice malt syrup 6 tablespoons muscovado sugar 2 handfuls of almonds, peeled 2 teaspoons dried minced rosemary zest of 2 lemons (organic), cut into ribbons using a potato peeler Makes about 2 jars, 300 g each.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

for the filling 2 cups ricotta cheese (I make mine with raw goat milk) 1 vanilla bean — seeds scraped out, optional 2 tablespoons coconut sugar, plus more for sprinkling on top about 4 tablespoons (half of a standard bar) grated dark chocolate, or more to taste 15 dried but moist figs — stems removed and halved 9 fresh ripe, sweet figs — stems removed and halved

Chocolate - Blueberry Pudding (serves 4 - 6) 500 ml (2 cups) almond milk 100g (about 1 cup) blueberries, fresh or frozen 2 tablespoons pure, unsweetened cacao powder 3 tablespoons potato starch 1 teaspoon granulated stevia 1 teaspoon ground cinnamon 1/4 teaspoon pure vanilla powder (ground vanilla) 1 tablespoon brown rice syrup fresh figs or berries, to serve toasted almonds, to serve

A fresh, extra-large Turkish fig weighs around 2.75 ounces, while its dry counterpart weighs about 0.85 ounces.

Fresh, ripe figs are so flavourful and tender, that they do not require much fussing about to put something remarkable on the dinner table.

Five Minute Mug Brownie, Lexie's Kitchen Chocolate Glazed Strawberry Donuts, Cara's Cravings Creamy Shrimp & Goat Cheese Crepes, Cara's Cravings Fresh Fig & Orange Crepes, Cara's Cravings Red Velvet Cupcakes with Cream Cheese Frosting, Cara's Cravings Chocolate Chocolate Chip Pancakes, All Day I Dream About Food Chocolate Coconut Flour Cupcakes, All Day I Dream About Food Coconut Flour Crepes with Lemon Ricotta, All Day I Dream About Food Onion Poppy Seed Bagels and Cinnamon Raisin Bagels, The Spunky Coconut Mini Boulder Cream Doughnuts, The Spunky Coconut Quinoa and Coconut Waffles, The Spunky Coconut

Ingredients 8 strips bacon (8 ounces), halved 4 garlic cloves, thinly sliced 3 chicken legs, drumsticks and thighs (about 2 1/2 pounds total) 1 teaspoon kosher salt Freshly ground black pepper 11 or 12 figs, halved or quartered if large 12 thyme sprigs 2 tablespoons vermouth 1 tablespoon fresh lemon juice