This is a very easy recipe. Simply add the olives, dried figs (softened - microwave them with a bit of water), and capers in a food processor. Add the anchovy paste, garlic, and fresh herbs. Pulsate until semi pureed, but still chunky.
his page but from another recipe in this book for \"Cheap
FIG FILLING:
Remove stems from
forming a bit of a 'paste'.
Remove 1/2 cup
ake the FIGS: Thread 4 fig halves lengthwise on each skewer
http://www.food.com/recipe/fig-brandy-493487 ) you might want
Combine first 8 ingredients and cook slowly until thickened. Cool. Roll pastry 1/8-inch thick and cut into 4-inch circles. Place a tablespoon of fig mixture on half of each circle. Moisten edges and fold other half over filling.
Pinch edges together and prick top.
Place on baking sheet and bake at 450\u00b0 for 15 minutes. Makes 8 to 10.
In a bowl, combine raisins and figs.
Cover with boiling water and let stand 10 minutes.
Drain, pressing out residual liquid, and add the raisins and figs to a food processor with the dates, 3-legume butter, vanilla, cinnamon and salt.
Puree until a thick doughy paste forms.
Press evenly into a 9\" square pan and chill until firm, then cut into bars.
ube and pulse into a paste. Transfer to a pastry bag
ike mission figs for this recipe, better than the calmryna ones
ooking spray.
The original recipe called for baking it at
Preheat the oven to 350\u00b0F. Grease a shallow 2-quart baking dish.
Whisk eggs, vanilla paste, granulated sugar and flour in a medium bowl until smooth. Add cream; whisk to combine. Pour mixture into dish.
Arrange figs and raspberries over top; sprinkle with demerara sugar.
Bake about 40 mins. Cool 10 mins before serving. Dust with sifted powdered sugar.
Mix oleo, sugar and eggs.
Stir in vanilla.
Blend flour, soda and salt together and stir into mixture.
Chill dough.
Divide dough in half and roll out on floured wax paper.
Blend figs in blender then spread on rolled dough.
Roll out rest of dough and place on top of figs.
Seal edges.
Bake at 400\u00b0 for about 10 minutes or until golden brown.
Cut bars to desired size.
To make a full cookie sheet, double recipe.
Preheat oven to 375\u00b0.
Adjust oven rack to lower middle level. Grease and flour 9-inch spring-form pan; set aside.
Remove small stem from each fig; chop figs into 1/2-inch chunks.
Process until a semi-smooth paste forms. You will need to
Blend all the ingredients, except the dried figs, to a smooth paste.
Pour the mixture into a thick bottomed wok.
Add the chopped dried figs.
Cook, stirring continuously, until the mixture starts to thicken and leave the sides of the wok and forms into a ball.
Put the mixture on a flat surface and roll out to 1/4 inch thickness.
Cool the mixture completely.
Cut into diamond shapes and serve.
Store refrigerated.
s obtained.
Transfer the fig paste to a bowl.
Preheat
e soft.
(The original recipe says to knead the mixture
aper.
Add half the fig and date mixtrue to the
f butter, cinnamon, and crumbled fig cookies; mix well and set