A Culinary Journey Thru Advent
by
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Fig chutney with cheese
(4 to 6 servings)
1 tablespoon olive oil
1/2 cup yellow onions, diced
1/1/2 lb. figs
2 tablespoons dry red wine
1/3 cup balsamic vinegar
1/4 cup red wine vinegar
1/2 cup water
8 sage leaves
1/4 teaspoon ground red pepper
1/4 cup honey
2 teaspoons brown sugar
Warm the olive oil in a saucepan. Stew the onions for 2 minutes in it. Cut the figs into pieces and add them to the onions. Stew for another 3 minutes. Pour the red wine over it and let it boil down. Now, pour the vinegars and the water over it. Add the sage leaves (When you close them up in a tea ball, you can remove them very easy), the ground red pepper, the honey and the sugar.
Let the mixture simmer over a medium heat for about an hour. After half an hour remove the sage.
Serve the fig chutney warm or cold. Serve with cheese and crackers.
Formats
Book Details
About the Book
One Advent calendar with 25 secret ingredients
~ one for each day of the Advent season.
25 classic recipes, which bring you the winter nearer.
Another spicy aroma and tasty flavor for each day,
like in grandmother`s times.
Feel the Christmas spirit between cookies, cakes,
hot punch and solid meals. Ring in the Christmastime!
A little foretaste on three Christmas classics:
* honey cake *
* poppy Stollen *
* sauerkraut stew*
About the Author
Neither a starred chef, nor a famous TV chef. Instead, cookery with passion.
Claudia Schulz is 24 years old. Her fullest enjoyment is the cookery.
Never, she had doubts about her own qualities; but she always appreciate her culinary knowledge. She works hard at achieving culinary knowledge, from day to day, so that she can make progress. Her success is to do what she loves.
After "Thank you for Dinner-Dining with family and friends", this is her second cookbook.