Figs, Figs and more Figs

swyflot


Joined: 07/11/2008
Posts: 916

Message Posted:
30/08/2011 13:45

We will have another glut of figs this year and we are looking for ideas how to use them up. Last year made loads of fig chutney but any (sensible) suggestions would be appreciated e.g. preserving, bottling or drying as we have not tried to do any of these previously

eagleyemonkey


Joined: 21/03/2010
Posts: 184

Message Posted:
30/08/2011 13:51

I made some lovely fig jam last year.

Very easy and set well.

swyflot


Joined: 07/11/2008
Posts: 916

Message Posted:
30/08/2011 13:56

Would you please post recipe?

yorgozlu



Joined: 16/06/2009
Posts: 4437

Message Posted:
30/08/2011 14:35

http://www.ochef.com/9.htm

swyflot


Joined: 07/11/2008
Posts: 916

Message Posted:
30/08/2011 14:37

Thanks yorgozlu, will give it a try

Tango1


Joined: 19/02/2011
Posts: 1151

Message Posted:
30/08/2011 14:39

Oh you lucky thing, we love figs and they are so expensive if and when we see them in the shops.

spider


Joined: 03/01/2009
Posts: 5527

Message Posted:
30/08/2011 14:41

My daughter always tells me to Google everything



http://www.foodnetwork.com/topics/fig/index.html







Spider,X

yorgozlu



Joined: 16/06/2009
Posts: 4437

Message Posted:
30/08/2011 16:00

in the old days,we used to dip fresh fruit to dry in a lime water and then lay them on top of the roofs on a bedsheet.........figs,apricots,grapes.....etc.I think that was also to stop the bugs and birds.I also saw my grndmother dipping them in ash water for protection.



I am a great beleiver in old fashined ways.You can't beat natural





now................anyone for some fresh baklawa..............

Deniz1


Joined: 28/07/2009
Posts: 3829

Message Posted:
30/08/2011 16:30

Msg 8 Do you mean lime as in the fruit or the chemical?

yorgozlu



Joined: 16/06/2009
Posts: 4437

Message Posted:
30/08/2011 16:37

msg 9;Chemical tha you get from diy shops.........

marydoll19


Joined: 15/10/2010
Posts: 45

Message Posted:
30/08/2011 16:48

Ijust love figs but like said above very expensive here in Ireland

spider


Joined: 03/01/2009
Posts: 5527

Message Posted:
30/08/2011 16:58

What do you do with your Carob ?



http://www.rawfoodtalk.com/showthread.php?15791-What-to-do-with-carob-pod







Spider,X

sv1000


Joined: 25/08/2009
Posts: 22

Message Posted:
30/08/2011 17:01

Just eating my first figs grown in Warwickshire! Only had the tree 12 months , bought from a local garden center £14.75

ttoli


Joined: 24/03/2007
Posts: 1172

Message Posted:
30/08/2011 20:31

Parma Ham, Honey and Balsamic vinegar, Deeeeevine!!!!!!!!!!!!!!

rejela


Joined: 09/02/2011
Posts: 293

Message Posted:
30/08/2011 22:12

If you can successfully dry your figs, you can make Incir bidda (sigo bidda). After checking them for any unwanted insect life, Take the dried figs and mince them twice through the old style hand mincer. At this stage you can add a few pinches of aniseed if you like the taste. Once the dried figs have been minced twice, then they can be formed into long flat cakes 4" in length and then dusted with flour to stop them sticking together. Leave them in a warm dry place to dry out further. They can then be stored in jars or plastic containers or frozen. They will keep for about a year. Delicious. A very old traditional Cypriot sweet, made my grandfather and sold at the Buyuk Han.

rejela


Joined: 09/02/2011
Posts: 293

Message Posted:
30/08/2011 22:16

You can also put dry almonds inside the bidda. Lovely with a drink in the evening.

yorgozlu



Joined: 16/06/2009
Posts: 4437

Message Posted:
30/08/2011 23:23

rejela;



slight change on a subject



My grandad was a 'galliga' in buyuk han for many years.............and I carry his name

rejela


Joined: 09/02/2011
Posts: 293

Message Posted:
30/08/2011 23:41

Hi Yorgozlu,

Can you explain what a 'galliga' is, never come across that one yet but always willing to learn.

It could be that our grandfathers knew each other back in the day.



I agree with you that you can't beat natural.

yorgozlu



Joined: 16/06/2009
Posts: 4437

Message Posted:
31/08/2011 08:51

Hi rejela;



galliga is like a blacksmith.My grandad was putting shoes on horses,mules and donkeys in buyuk han.He also had hismown cart for driving aroung villages doing the same .I can never forget the easter times when he used to come home with bags full of pilavuna and boiled/painted easter eggs...........as little as I was at the time.

rejela


Joined: 09/02/2011
Posts: 293

Message Posted:
31/08/2011 10:35

Thanks Yorgozlu, I managed to find out from mum this morning. She goes to bed early! Thanks for your help though. Like you, we remember those times not so many years ago when Cyprus was somewhat locked in time. The old traditions were common place, samarela, gamini, village brooms, coffee shop chair making sucuk, all the freshly grown fruits of the season. I feel that we have lost something with the progression towards becoming European. Many of the old traditions will be lost or almost lost as the younger generations want ready made goods and are unable to make things for themselves.

When we came here first, it was very difficult to find processed food stuffs, today the wheel has turned a full circle and the traditional foods are harder to find.

My memories of those past days will live with me during my life time.

Hope you have a very enjoyable Biram.

yorgozlu



Joined: 16/06/2009
Posts: 4437

Message Posted:
31/08/2011 11:38

rejela;

I still have some family members whom have refused to give in so far from their old fashioned way of living and are still making almsot everything at home.In fact,one of my aunties(my dad's first cousen rather then a sister) is making old fashined Cypriot 'macun' in Akdeniz(Ayairini) and selling them in markets,sponsored by EU Commision.

I also have been trying to stay with the old ways since coming back to Cyprus,but these days the way I describe when someone ask ,why so many animals,I say,the more humans I meet the closer I get to animals.



Happy bayram to you and yours also.



ps.sorry for going off topic