Delicious versatile recipe ideas with Sonnenkiefer Tannensüße🌲 🥂 🧀 😋
Versatile, healthy and deliciously tempting - a culinary discovery!
And the fir tip products deliver particularly plenty of power in the kitchen!
Fig Ricotta Pasta with Fir Tip Balsamic Reduction
Ingredients for 4 servings:
400 g tagliatelle
100 g fir tip syrup
150 ml balsamic vinegar
150 ml red wine
6 sprigs thyme
1 small radicchio
4 fresh figs
Salt, pepper
50 g walnuts
100 g ricotta
Preparation:
Cook pasta according to package directions in plenty of salted water until al dente.
While the pasta cooks, bring the syrup, balsamic vinegar and red wine to a boil in a wide pan and simmer over medium heat for 5 minutes.
In the meantime, strip the thyme leaves from the stems. Clean the radicchio, quarter it and cut into fine strips. Wash the figs and quarter or eighth them depending on size. Add everything to the balsamic reduction and warm through.
Drain the pasta through a sieve, reserving about 100 ml of cooking water, and add together with the pasta to the pan with the reduction. Gently mix all ingredients, season with salt and pepper, and divide onto plates.
Roughly chop the walnuts and distribute over the pasta together with the ricotta.
Chai Latte with Fir Tip Syrup
Ingredients for 2 glasses with 250 ml content each:
2 tsp loose black tea
300 ml milk
1 star anise
1 cinnamon stick
2 green cardamom pods
1 clove
4 tsp fir tip syrup
100 ml whipped cream
Preparation:
Brew the tea with 200 ml water and let steep for 3 minutes.
Add milk and spices to a pot and bring to a boil together.
Pour the tea into the milk and sweeten the drink with 2 tsp fir tip syrup. Strain through a fine sieve into 2 glasses.
Whip the cream until stiff and place on top of the tea as a cap or pipe it on, drizzle with remaining syrup, and serve immediately.
Cheese Selection with Chutney
Chutney:
50 g fresh ginger, finely chopped
2 onions, finely diced
100 g dried cranberries
100 g raisins
100 g dried figs, finely diced
Juice and zest of 2 organic oranges
2 tbsp fir tip syrup
2 tbsp mustard seeds
1 tbsp coriander seeds
100 ml white balsamic vinegar
200 ml red wine
100 ml water
Mix all ingredients in a pot, bring to a boil and simmer over medium heat, stirring occasionally, for 1 hour uncovered. While still hot, pour into clean jars, seal tightly, place upside down and allow to cool.
Walnut Ciabatta:
500 g whole grain wheat flour
1 tbsp salt
1 tbsp fir tip syrup
1 packet instant yeast
100 g walnuts, coarsely chopped
300 ml lukewarm water
2 tbsp olive oil
For the bread, mix flour, salt and yeast in a large mixing bowl.
Add fir tip syrup, water and oil and knead vigorously.
Add nuts, shape the dough into a ball and let rise covered for 2 hours.
Knead the dough again and shape into an oval, elongated loaf.
Place on a baking sheet with baking paper and let rise covered for another 30 minutes.
Preheat the oven to 200°C with top and bottom heat and bake the bread on the middle rack for approximately 20-25 minutes.
Allow to cool on a cake rack.
Serve cheese selection, grapes, figs and walnuts with bread and chutney.
By the way: A glass of Pinecco pairs deliciously with this - the sparkling wine with the herbal-sweet freshness of the forest.
A 2014 vintage organic Silvaner, refined with fir tip syrup. Excellent served over ice as a welcome cocktail when something special is desired. For those who find "Hugo" and "Ingo" old hat, here's something new to try.
Content: 750ml with approx. 10% vol.