Tag Archives: figs

Figs baked in ricotta cream

¬†If you follow me on Instagram, then you know it was +40C a couple of days ago in Dubai. Add 80% the humidity and it feels like +60C. Now you can imagine, that when I went out to meet up with a friend I felt like I’d been in a steamer room. Generally over the half of summer lasts in this way; don’t know what has happened this year but I remember only few humid days.. What was I talking about? Ahhh, I got fresh figs! I remember the very fist time when I have tried them. ūüėÄ Figs aren’t often sold here, especially for affordable price, so I prefer to consume them as is or in a simple salad: figs-prosciutto-nuts-arugula. But you know what? I¬†wanted a pie or tart. It’s a normal thing for me, I¬†always have a craving for pies! ūüėÄ Desire and¬†lack of butter did the job: you can see my sweet creation!
Figs baked in RicottaCream

¬†Sweet figs baked in a smooth and¬†delicate¬†ricotta cream, topped with chopped¬†pistachios&almonds and drizzled with honey! That’s what we have here.FigsRicottaCream

Figs baked in ricotta cream

  • Servings: 2
  • Difficulty: easy
  • Print
*I used dry-fried nuts.
Ingredients
2 large figs
1 tbsp cognac (or brandy/rum)
1 tsp lemon juice
6 quail eggs
2 tbsp white sugar
1 tsp vanilla extract
250g ricotta
1 tbsp chopped pistachios*
1 tbsp chopped almonds*
1 tbsp natural runny honey
Method
  • Make a ‘x’ cut in each fig or cut into fourths. Drizzle with cognac and lemon juice. Leave to marinate for 10-15 minutes.
  • In a bowl, beat eggs with sugar and vanilla. Mix in ricotta.
  • Divide the ricotta cream between two baking dishes, or pour into one. Arrange figs on top.¬†Sprinkle¬†with nuts.
  • Bake in preheated¬†200C oven for 15 minutes. Drizzle with honey. Serve warm.
Enjoy!

And again easy and tasty

¬†¬† Hi! I’m here again. Busy days, beach and sun. And diet or a sort of that. Was cooking in steamer – chicken, some¬†veggies, have made pasta with mushrooms and cheesy sauce – nothing special. And the salad with fresh and thinly sliced cabbage, carrots and raw¬†beetroot. Guess how do we call such salad in Russia? (answer will be in next post).

¬†¬† Almost forgot to say – I’ve baked 2 chocolate cakes!! Yahoo! Hope I’ll make them once¬†again¬†and take not only phone’s pics. You can follow me on twitter –¬†twitter.com/milkandbun¬† and find some others pics there ūüôā

 And for a while greet the salad with figs and rucola leaves!
¬†Rucola has so many names… aragula/arugula, rugula, rocket…¬†
 
  So take a plate and washed arugula leaves.
Sprinkle arugula with mix of olive oil, balsamic vinegar, 1-2 tsp dejon mustard.
¬† Cut figs, radishes and put them over arugula leaves. Add feta cheese, pine nuts and pancetta (it’s Italian bacon and I adore it! It isn’t¬†necessary but of course more tasty). You can¬†substitute¬†it with¬†bacon¬†cutted into pieces.¬†
Enjoy! ūüôā