Pol Martin Fresh Fig Loaf Recipes
FRESH FIG CAKE
This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.
Provided by Karin Christian
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
- In a medium bowl, sift together flour, salt and baking powder. Set aside.
- In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
- Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
- To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g
POL MARTIN-FRESH FIG LOAF
From my Pol Martin Cookbook. I have not made this yet, but I thought I'd post it here. I hope you enjoy.
Provided by daisygrl64
Categories Breads
Time 1h20m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 350*F.
- use a 6.5-cm deep loaf pan that is about 23.5 x 13-cm in size.
- line bottom of pan with waxed paper of exact size.
- butter waxed paper and sides of pan.
- mix beaten eggs, with brown sugar, add oil and whisk to incorporate.
- sift flour with baking powder and soda, add 1/3 to egg batter and beat well, repeat with remaining flour.
- stir in figs, rum and pecans.
- pour batter into pan.
- bake in the middle of oven for 55 to 60 minutes.
- when cake is done, remove from oven and let cool slightly.
- remove from pan and cool on wire rack.
Nutrition Facts : Calories 490.8, Fat 27.8, SaturatedFat 4.7, Cholesterol 141, Sodium 217.1, Carbohydrate 51.8, Fiber 3.6, Sugar 21.9, Protein 8.3
JAMBALAYA, WITH THANKS TO POL MARTIN
I am a great fan of the late Pol Martin, I recently made his Jambalaya, from "Pol Martins Supreme Cuisine", using left over gammon from Christmas Day in place of the ham. The family absolutely loved it! So I've brought it here to share with you. I've recorded the recipe as written, but should add that I did not cook this in the stove at all, (I've mentioned this in the directions), I used the tinned tomatoes, with their juice, and I didn't have fennel seed, so simply omitted it, after some deliberation about possible subs. Also, please note that the recipe uses Cooked rice, I have not included cooking time for the rice, although I cooked mine in the microwave whilst cooking the bacon, onion, etc, down to step 4, it took around twenty minutes to cook. Final note, that should read a FEW drops of hot pepper sauce, but somehow, it keeps coming out as 3! Add whatever you are comfortable with!
Provided by Karen Elizabeth
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F/180C (Only if you follow instructions for cooking in oven).
- Cook bacon in large pan over medium heat. Remove from pan and set aside.
- Add onion and garlic to hot pan. Cook 8 minutes over low heat, stirring occasionally.
- Stir in tomatoes, fennel and thyme. Cook 5 minutes.
- Add rice, chicken stock, ham and cooked bacon. Mix well and bring to boil. Cover and cook for 15 minutes in oven.
- (I did not cook this in the oven, I covered the pan, turned down the heat to medium for a gentle simmer, and allowed it to continue simmering on top of the stove).
- Add shrimp and peppers to pan. Mix and add hot pepper sauce. Cover and return to oven (or continue on top of stove), continue cooking for 8 - 10 minutes.
WHOLE-GRAIN MORNING LOAF
Soft walnut-date bread is a world away from a nondescript deli bran muffin; top a slice with honey and fiber-rich raspberries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 10-by-5-inch loaf
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Coat a 10-by-5-inch loaf pan with cooking spray. Wrap apple in paper towels; squeeze out liquid.
- Whisk together the flours, wheat bran, wheat germ, baking soda, spices, and salt.
- Stir together apple, yogurt, applesauce, honey, eggs, and vanilla with a rubber spatula in a large bowl. Fold in flour mixture. Fold in dates and nuts. Pour into pan. Sprinkle with flaxseed.
- Bake until a cake tester comes out clean, 50 to 55 minutes. Let cool in pan on a wire rack 15 minutes. Unmold.
Nutrition Facts : Calories 363 g, Cholesterol 72 g, Fat 10 g, Fiber 8 g, Protein 13 g, Sodium 462 g
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