The penny pinchers pantry -
stocked full of specials and bargain buys.
your tips or favourite recipes.
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This isn't really a money saving idea, but a money making one.
If you have an over productive fig tree, pick a big
basket, take to your local market and sell them there, or even
just sell bags from your front gate.
I'm a bit of a foodie and would love to be able to get
fresh ripe figs in season, but we only rarely see them for sale
here.- A.G., Masterton.
In the reserve nearby
we collect lost of figs. I pickle them. They can be served
as a dessert with whipped cream OR with cold meat, OR with
cheeses, which is my favourite.( I make my own cheese.) To
pickle the figs you need: 3 cups red wine vinegar, 1 kg
brown or raw sugar, 2 tablespoons cloves, 1 tablespoon
crushed ginger, 4 kg figs (firm). Bring all ingredients to
the boil. Gently place the whole figs in bottling jars and
top up with the liquid.
ready to serve, I cut the figs I need into pieces and put
them in a small shallow pan. I then slosh the pieces with
red wine or elderberry (I make my own) and add 2 tablespoons
brown sugar, then bring to the boil until it is think and
sticky. Cool and serve with blue cheese and crackers or
sourdough bread. Yum!
we live in Marlborough Sounds we make everything. Bread,
cheese, salami, pickles, jam, fruit (preserves), wine,
medicines. I can serve a banquet at very little cost. -
Annette, Marlborough Sounds.
Lots of figs this year, (if I can beat the birds and chooks!).
One of my favourite ways to eat them is cut in half, a drizzle
of honey a small piece of blue vein cheese and grilled for about
10 mins! - M
till syrupy. Put in clean ripe, but not over-ripe figs (leave
stalk on), and simmer for two and half
- 3 hrs. Drain.
Dry in sun or low oven. Pack in bags and freeze. Delicious in
sandwiches, with crackers and cheese, as a treat in school
lunch boxes. - Isabel
- Make a basic muffin mix. Do to that you will need 2 cups
flour, 3 cup sugar, 4 teaspoons baking powder, 1 egg, 1 cup
milk, and 2 tablespoons cooking oil. Sift all dry
ingredients together in a bowl. Make a well in the centre
and add previously mixed egg, milk and oil mixture. Stir
quickly until dry ingredients are just moistened - the
batter should be lumpy. Add 1 cup of fresh or dried chopped
figs into batter. Place large teaspoonfuls in greased muffin
or patty pans and bake at 200 C for about 20 minutes or
until golden. This makes about a dozen muffins.
figs - Make
a caramel by add about third to half a cup of water to every
cup of caster sugar. Heat until the caramel is a golden
colour. For every cup of water split 5 figs into halves. Dip
each fig half into the molten caramel and leave on a greased
tray for about 10 to 15 minutes. Yum, as good as toffee
– This is yet another variation of the oily rag burger.
Basically the oily rag burger is the basic mince and buns
with lots of free stuff added: sliced
tomato from your garden, slug free garden fresh lettuce,
beetroot, avocado, fried onions, a home-grown fried egg, and
slices of fresh fig!
– Cover the pizza base with your favourite pizza sauce,
top with sliced figs, tomatoes and fetta cheese. Sprinkle
with black pepper and thyme.
– To make this treat you will need a couple of fresh figs,
a couple of sheets of filo pastry, some lemon juice, honey,
and a topping like chopped pistachio nuts and cream or Greek
what you do. Cut the filo pasty into three squares, each big
enough to wrap around the fig. Coast each piece with melted
butter then layer each to forma star like patter. Cut the
fig into quarters but leaving about a quarter at the bottom.
Open up the fig and squirt in some lemon juice, a drizzle of
honey, and some of the chopped pistachio nuts. Bring the
corners of the pastry together and twist the top to close.
Coat the outside of each little package with melted
butter. Place on a baking tray, cover with a piece of tin
foil and bake in a moderate oven (about 180°C)
for about 20 minutes. Serve with Greek yoghurt.
– This is dead simple. Cur the figs in half, and place
them flesh side up in a flat oven dish. Place half a
teaspoon of honey into each cavity and squeeze a few drops
of lemon juice on top. Roast for about 15 to 20 minutes in a
moderate oven. Serve with cream.
– This basically means boiling them in a fluid, which in
this case could be a mix of a bottle of white wine, ½ cup
of honey, lemon juice and lemon peel to give taste. Bring
the mix to a slow boil, and add the whole fig and remove
when it has been cooked, which will only take about 5
minutes. Remove and place each in a serving bowl. Drizzle
some of the mixture over the top and serve as you would