rowned, about 25 minutes. Sprinkle with sugar, mix well, and cook
0\u00b0F. Grease a large baking pan. Mark a 12
ocket. Fill pockets with blue cheese. Secure with toothpicks.
Heat 1
lightly butter a 13x9 inch baking dish.
Core apples; using
Mix the envelope of yeast with the sugar and dissolve in
Preheat the oven to 400\u00b0F. Lightly oil a baking pan. Drain ricotta. Mold into a wedge shape and place on prepared pan. Sprinkle with thyme, red pepper flakes and sea salt. Drizzle with 1/2 the oil. Bake for 15 mins.
Remove from oven. Place the figs and prosciutto rosettes around the ricotta. Return to the oven and bake for a further 10 mins.
Whisk remaining oil and balsamic vinegar in a small bowl. Arrange ricotta, figs and prosciutto on a platter. Drizzle with the dressing.
50\u00b0F. Line a baking tray with parchment paper.
In a
Preheat oven to 350\u00b0F. Line a baking tray with foil. Arrange bread on tray and sprinkle with Parmesan. Bake for 4-5 mins, or until golden. Let cool then break into bite-size pieces.
Meanwhile, to make the dressing, combine mayonnaise, lemon juice, sour cream, capers, anchovy, garlic and hot sauce.
Combine shredded lettuce with chicken, figs, dressing and sourdough crisps. Arrange on remaining lettuce leaves. Top with extra cheese, to serve.
Place figs, cut sides up, in a heavy-bottomed skillet with a tight
p, and top with half the sliced prosciutto and figs. Place the
Add chopped figs into 2 tbsps of milk
ntil fish flakes with a fork. Add sliced figs to top rack
Grease six 1/2-cup ramekins.
Place cloves, cream and milk in medium saucepan; let stand 10 mins.
Sprinkle gelatin and sugar over cream mixture. Stir on low heat, without boiling, until gelatin and sugar dissolve. Stir in vanilla extract. Strain mixture into medium bowl. Cool to room temperature.
Divide mixture among ramekins. Cover and refrigerate 3 hours or until set.
Quarter figs. Stir honey in small saucepan until warm.
Turn panna cotta onto serving plates. Serve with figs drizzled with warmed honey.
ablespoon olive oil on a baking sheet.
Heat 1 tablespoon
Add the zucchini and season with salt and pepper. Cover, lower
ough boiling water over the figs in a heatproof bowl to
Grill figs on hot grill cut side down 3-4 minutes.
Mix dressing ingredient together.
Mix first 4 ingredients of salad into dressing to coat.
Plate salad on 4 chilled plates.
Top each salad with figs cheese and nuts.
Serve with fresh cracked pepper.
br>Sprinkle the chicken evenly with the salt and pepper.
3-inch baking dish or other roasting pan. Generously sprinkle with Ms
Combine vinegar, oil, garlic, thyme, cumin, ginger, salt, peppercorns, figs, and olives. Put the chicken in a shallow baking dish and cover with the marinade mixture. Cover and marinate several hours or overnight.
Mix brown sugar and wine and toss with pecans. Pour this over the chicken in the marinade.
Preheat oven to 375. Bake 25-30 minutes, uncovered.