Text 9546, 72 rader
Skriven 2011-04-13 21:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: arctic light
====================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB>> If you are 29 and single, you probably can get away with it, too..
 
 JW> You got that right! Not any more, at least not two nights in a row.

 NB> Strange, how things one used to be able to do with impunity now take a
 NB> toll...!  I can still pull the occasional all-nighter (sometimes a
 NB> medical emergency for some one of my responsibilities requires that),
 NB> but I'll be paying for it for days after...  Useta be, a few hours
 NB> sleep and I was good to go again... ;)

Now that Roslind is a student again she has pulled a couple of
all-nighters to meet a deadline (she's still working too) and she
seems to recover rather quickly.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Figs
 Categories: Desserts, Greek, Fruit, Nuts, Dairy
      Yield: 4 Servings
 
     12    Figs; dried/whole
    150 ml Orange Juice
     50 g  Pistachios; ground in
           pestle and mortar
     25 g  Apricots; dried, chopped
      1 tb Sesame Seeds
           Greek Yoghurt
      6 tb Honey
  
  Place the freshly squeezed orange juice and honey into a pan and
  heat on a low flame, until the honey melts into the juice. Add the
  figs to the pan and let them cook on low heat for about ten
  minutes, stirring all the time. Finally, take the pan off the heat
  and let the figs cool, staying in the liquid. In a separate bowel,
  begin to prepare the stuffing. Add the pistachios, apricots,
  sesame seeds and another tablespoon of honey and blend well. With
  a spatula, take out the figs from the pan and keep aside. Slice
  the figs in the middle, and stuff with one teaspoon of the
  pistachio/apricot mix. Close the figs and place in a baking tin.
  Pour the liquid (orange juice and honey mix leftover in the pan)
  over the figs and bake in a pre-heated oven (340F, 170C) for ten
  minutes, until golden brown. Let them chill and then serve them
  with authentic Greek yoghurt.
  
  Try this dish with: Samos Muscat Dessert Wine. The lovely island of
  Samos also produces one of the best dessert wines in Greece. The
  varietal of Muscat tends to be Muscat Frontignan, which is heavily
  perfumed and fragrant, perfectly accompanying the seductive figs.
  Also good for Greek desserts are: Passito style wines from the
  island of Santorini, Samos Nectar and Muscats or Commandaria from
  Rhodes.
  
  From: www.cellartastings.com

  Snagged by: KEVIN JCJD SYMONS
  
MMMMM


Cheers

YK Jim


... You're no longer young when students call you sir.

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