I am really passionate about my cooking and I do like to share recipes with other cooks and bakers. This is my idea of how to do this. I hope you like it and will contribute with your own recipes! Simply comment or send me an email, I will put them up asap. Enjoy cooking!

Sep 7, 2012

Fig-Mustard - Feigensenf

Today, I went to the market with my friend and we ended up taking lots of fruit and veg (as well as materials for sewing) back home. We were faced with 10 very ripe figs each and I decided they had to be processed on the spot.
Since I am an absolute cheese addict, I was immediately thinking about fig-mustard. This is the stuff you get at the supermarkets where a small jar costs already a fortune for no reason at all. It is very easy to make yourself, and that is exactly what I did.


  • 3 ripe figs, cut into chunks (leave skin on)
  • 1 small white onions, diced
  • 3 tbsp brown sugar
  • 6 tbsp white balsamic vinegar (or raspberry vinegar)
  • 1 tsp salt
  • mustard (any type you like)

How you do it:

  • sweat the onions in a little bit of oil, add the figs and stirr through
  • add the sugar and caramelise the mixture
  • add the vinegar and re-dissolve the sugar, add the salt
  • let simmer for 10 mins at a medium heat (no lid)
  • then blend everything into a paste (I prefer no chunks left, but some people prefer small chunks left)
  • mix with mustard to taste 

If you transfer the mix still hot into mason jars, you can keep them for a long time, just like any preserve. Otherwise, you can keep it in the fridge up to 4 weeks. Mine will never last that long though :-) For a change, you can also use different fruits like apricots or dates. Eat with cheese but you can also add it to gravy or eat it with pork chops or sausages.

Hope you enjoy!

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