Fresh Fig And Date Shake Food

FRESH FIG AND DATE SHAKE

Steps:

• Place all of the ingredients except the sliced fig in the blender. Blend until frothy, about one minute. Pour into a glass, garnish with fig slices, and serve at once.

DATE SHAKE

Steps:

• In a microwave-safe dish, combine dates and water; microwave, covered, on high for 30-45 seconds or until dates are softened. Cool completely., Place date mixture in a blender; cover and pulse until pureed. Add ice cream and milk; cover and process until blended. Serve immediately.

FRESH FIG AND FETA SALAD WITH TOASTED WALNUTS

Steps:

• Toasted Walnuts:.
• In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
• Vinaigrette:.
• Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the mustard and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
• Salad:.
• Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.
• Sprinkle 1 to 1 1/2 ozs of crumbled feta or goat's cheese per person, over the top of the fresh figs.
• Scatter the chopped,toasted walnuts over the fig salad.
• Just before serving, drizzle the vinaigrette over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
• Serve with crusty bread and butter.
• Can also be served as a dessert/cheese course combined.

FIG AND CHIA BREAKFAST SHAKE

Steps:

• Combine 2 cups oat milk, bananas, figs, chia seeds, almond butter, and cinnamon in a blender; blend until smooth and creamy, 1 to 2 minutes.
• Taste and if not sweet enough, add honey. If too thick, add a bit more oat milk.

LUXURIOUS FIG AND DATE CHUTNEY

Steps:

• Finely chop the dates, figs and onion.
• Scatter onion into a hot pan, using just enough golden sugar to coat the onion well, and cook for just a few minutes. Do not allow to stick or burn.
• Add the dates and figs and stir regularly, turning down to a medium heat. Add just a little vinegar to prevent sticking.
• This chutney will absorb the vinegar and dry out quite quickly, so keep a watchful eye on it; stir gently, and continuously, topping up with vinegar as required, and add a little sugar if it becomes too moist. Once you have approximately double the depth in the pan that you had when it contained just the fruit and onion, and it is moist enough to not risk sticking to the pan, leave to cook.
• After about 15 minutes, the chutney should be thick and bubbling. Remove from the heat and pour into clean, pre-heated glass jars.
• Store for 1 month or more before using; ripens and improves with age.