Original post
😉Je suis à la recherche de tous types de recettes à base de figues.
J'ai acheté une petite maison avec deux figuiers et je ne sais pas comment les cuisiner.
A vos claviers
et merci
Recettes à base de figues
by Bibouche
This discussion is in French, the community’s main language.
😕😕😕😕😕😕😕😕😕et bien
il y a un manque d'inspiration sur le sujet ...........
Alors je fais mes petites recherches
Voici ce que j'ai trouvé
Figues farcies aux fromages
Il vous faut...
• 8 belles figues pas trop mûres (vertes ou noires), • 4 c. à soupe de roquefort, • 2 c. à soupe de fromage frais à tartiner (type saint moret), • 4 tranches de pain de mie.
Préparation Dans un bol, écrasez soigneusement le roquefort à la fourchette et ajoutez-y le fromage blanc à tartiner. Mélangez les deux fromages soigneusement. Coupez la queue des figues puis ouvrez-les en étoile sans les entailler jusqu'à la base. Farcissez généreusement les figues avec le mélange de fromages et réservez au réfrigérateur le temps de faire griller le pain de mie que vous détaillerez en fins bâtonnets (comme des mouillettes pour les oeufs à la coque). Pour le décor, mais aussi pour la petite pointe d'acidité toute particulière, ajoutez quelques groseilles sur les figues et dans l'assiette. Servez les figues aux fromages en "fromage-dessert" ou alors en plat complet avec une simple salade verte pour un dîner léger.Le conseil du Chef
Si vous accompagnez cette préparation d'un petit verre de vin doux naturel très frais, vous noterez davantage encore l'alliance de ces arômes spéciaux, tellement complémentaires !
Figues farcies aux fromages
Il vous faut...
• 8 belles figues pas trop mûres (vertes ou noires), • 4 c. à soupe de roquefort, • 2 c. à soupe de fromage frais à tartiner (type saint moret), • 4 tranches de pain de mie.
Préparation Dans un bol, écrasez soigneusement le roquefort à la fourchette et ajoutez-y le fromage blanc à tartiner. Mélangez les deux fromages soigneusement. Coupez la queue des figues puis ouvrez-les en étoile sans les entailler jusqu'à la base. Farcissez généreusement les figues avec le mélange de fromages et réservez au réfrigérateur le temps de faire griller le pain de mie que vous détaillerez en fins bâtonnets (comme des mouillettes pour les oeufs à la coque). Pour le décor, mais aussi pour la petite pointe d'acidité toute particulière, ajoutez quelques groseilles sur les figues et dans l'assiette. Servez les figues aux fromages en "fromage-dessert" ou alors en plat complet avec une simple salade verte pour un dîner léger.Le conseil du Chef
Si vous accompagnez cette préparation d'un petit verre de vin doux naturel très frais, vous noterez davantage encore l'alliance de ces arômes spéciaux, tellement complémentaires !
Merci pour l'adresse du site
J'ai trouvé une petite recette bien sympa que je vais tester
Gratin d'aubergines aux figues Préparation : 35 minutes Cuisson : 90 minutes
Pour 6 personnes Ingrédients : 1 kg d'aubergines huile d'olive 3 oignons jaunes 3 gousses d'ail 1 bouquet de persil plat laurier, thym 500 g de tomates bien mûres 200 g de compote de figue 100 g d'olives noires 100 g de parmesan sel poivre
La recette : 1.Coupez les aubergines, sans les peler, en tranches de 1 cm d'épaisseur. Dans une poêle, faites chauffer un peu d'huile d'olive et faites-y dorer les tranches d'aubergine. Au fur et à mesure, déposez-les sur du papier absorbant. Salez et poivrez.
2. Dans une cocotte, faites chauffer un peu d'huile d'olive. Ajoutez alors les oignons émincés et faites-les roussir en tournant avec une cuillère en bois. Ajoutez ensuite les gousses d'ail pressées, le persil haché grossièrement, le laurier et le thym. Ajoutez les tomates, réduisez le feu et laissez cuire à couvert 45 minutes.
3. Tapissez le fond et les bords d'un plat à four enduit d'huile d'olive avec la moitié des aubergines. Ajoutez la compote de figue et les olives, et versez par-dessus une partie de la sauce tomate. Recouvrez avec le reste des aubergines, le reste de sauce, puis le parmesan. Faites cuire au four à 150 °C pendant 45 minutes.
Gratin d'aubergines aux figues Préparation : 35 minutes Cuisson : 90 minutes
Pour 6 personnes Ingrédients : 1 kg d'aubergines huile d'olive 3 oignons jaunes 3 gousses d'ail 1 bouquet de persil plat laurier, thym 500 g de tomates bien mûres 200 g de compote de figue 100 g d'olives noires 100 g de parmesan sel poivre
La recette : 1.Coupez les aubergines, sans les peler, en tranches de 1 cm d'épaisseur. Dans une poêle, faites chauffer un peu d'huile d'olive et faites-y dorer les tranches d'aubergine. Au fur et à mesure, déposez-les sur du papier absorbant. Salez et poivrez.
2. Dans une cocotte, faites chauffer un peu d'huile d'olive. Ajoutez alors les oignons émincés et faites-les roussir en tournant avec une cuillère en bois. Ajoutez ensuite les gousses d'ail pressées, le persil haché grossièrement, le laurier et le thym. Ajoutez les tomates, réduisez le feu et laissez cuire à couvert 45 minutes.
3. Tapissez le fond et les bords d'un plat à four enduit d'huile d'olive avec la moitié des aubergines. Ajoutez la compote de figue et les olives, et versez par-dessus une partie de la sauce tomate. Recouvrez avec le reste des aubergines, le reste de sauce, puis le parmesan. Faites cuire au four à 150 °C pendant 45 minutes.
si tu es bonne en anglais
http://www.jamieoliver.com/recipes/2004/05/13/the_easiest_sexi.php
une recette très simple !
figues, proscuitto, mozzarella di buffula/bocconcini une vinigrette et le tour est joué !
http://www.jamieoliver.com/recipes/2004/05/13/the_easiest_sexi.php
une recette très simple !
figues, proscuitto, mozzarella di buffula/bocconcini une vinigrette et le tour est joué !
Ou là là...mais c'est de la grande cuisine tout ça !!!😉
Je suis étudiante et donc faisant partie d'une génération qui ne sais pas cuisiner, qui n'a pas le temps de cuisiner, et qui surtout ne VEUX PAS PAYER des ingrédients.... donc je vous livre ma recette de flemmarde, de fauchée volontaire (un plein de course amélioré = des sorties, des ciné etc...😇).
Tu prends une pate feuilleté toute prête, tu l'étale dans un plat en faisant bien des petits trous partous, tu coupes tes figues en deux que tu poses direct sur la pate (les grains vers le hauts)...et hop au four 30 min !!!
vous allez rigoler...mais c'est excellent !!!! mandoo
Tu prends une pate feuilleté toute prête, tu l'étale dans un plat en faisant bien des petits trous partous, tu coupes tes figues en deux que tu poses direct sur la pate (les grains vers le hauts)...et hop au four 30 min !!!
vous allez rigoler...mais c'est excellent !!!! mandoo
Je te comprends et bien voilà une recette pas cher du tout que j'ai trouvé recemment sur le net
4 figues fraîches
2 pélardons (fromage de chèvre)
1 morceau de gingembre frais
huile d'olive
poivre du moulin
Lavez les figues et coupez-les en rondelles.
Coupez également les pélardons en rondelles
Epluchez le gingembre et détaillez-le en dés très fins.
Dans de petits plats à gratin, mettez des rondelles de figues et de pélardon en les intercalant. Saupoudrez de dés de gingembre (selon votre goût), ajoutez un filet d'huile d'olive et un tour de moulin à poivre.
Enfournez et faites gratiner 5 à 10 min en surveillant. Au moment de servir, ajoutez un fin filet d'huile d'olive
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