Versatile, healthy and temptingly delicious - a culinary discovery!
And the fir tip products deliver especially much power in the kitchen!
Fig ricotta pasta with fir-tip balsamic reduction
Ingredients for 4 people:
400 g tagliatelle
100 g Fir tip syrup
150 ml aceto balsamico
150 ml red wine
6 sprigs thyme
1 small radicchio
4 fresh figs
salt, pepper
50 g walnut kernels
100 g ricotta
Preparation:
Cook pasta according to package directions in plenty of salted water until al dente.
While pasta is cooking, bring syrup, balsamic vinegar and red wine to a boil in a wide pan and simmer over medium heat for 5 min.
In the meantime, pluck thyme leaves from stems. Clean radicchio, quarter and cut into fine strips. Wash figs and cut into quarters or eighths, depending on size. Add everything to the balsamic reduction and warm it up.
Drain the pasta through a sieve, reserving about 100 ml of the cooking water, and add it to the pan with the reduction together with the pasta. Carefully mix all the ingredients, season with salt and pepper and divide among plates.
Coarsely chop the walnuts and spread over the pasta together with the ricotta.
Chai latte with fir lace syrup
Ingredients for 2 glasses of 250 ml each:
2 tsp black tea, loose
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 of water and let it brew for 3 minutes.
Put milk and spices in a pot and boil together.
Pour the tea to the milk and sweeten the drink with 2 tsp of fir lace syrup. Divide through a fine sieve into 2 glasses.
Whip cream until stiff and place or drizzle on top of tea as a hood, drizzle with remaining syrup, serve immediately.
Cheese selection with chutney
Chutney:
50 g 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 TABLESPOONS Fir tip syrup
2 tablespoons mustard seeds
1 tablespoon coriander seeds
100 ml white balsamic vinegar
200 ml red wine
100 ml water
Mix all ingredients in a saucepan, bring to a boil and simmer uncovered over medium heat for 1 hr, stirring occasionally. While still hot, pour into clean jars, close tightly, place on the lid and allow to cool.
Walnut Ciabatta:
500 g whole wheat flour
1 tablespoon salt
1 tablespoon fir tip syrup
1 sachet dry yeast
100 g walnut kernels coarsely chopped
300 ml lukewarm water
2 tablespoons 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, form dough into a ball and let rise, covered, for 2 hours.
Knead the dough again and shape into an oval, oblong loaf.
Place on a baking sheet with baking paper and let rise, covered, for another 30 min.
Preheat the oven to 200°C top/bottom heat and bake the bread on the middle shelf for approx. 20-25 min.
Leave to cool on a cooling rack.
Serve cheese selection, grapes, figs and walnuts with bread and chutney.
By the way: Delicious with a glass of Pinecco - the sparkling wine with the tart-sweet freshness of the forest.
A 2014 vintage organic Silvaner, refined with pine tip syrup. Excellent on ice as a welcome cocktail when you want something special. For whom "Hugo" and "Ingo" is old hat, can try new here.
Content: 750ml with approx. 10%Vol.