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Fig retseli
Fig retseli

Before you jump to Fig retseli recipe, you may want to read this short interesting healthy tips about Healthy Vitality Treats.

Wholesome eating encourages a feeling of well being. Increasing our intake of sensible foods while reducing the intake of unhealthy ones plays a part in a more wholesome feeling. Eating more fresh vegetables helps you feel better than eating a slice of pizza. Sometimes it’s hard to find wholesome foods for something to eat between meals. Finding goodies that really help us feel better and increase our stamina often involves lots of shopping and painstaking reading of labels. Why not try some of the following healthy snacks the next time you need some extra energy?

Eating almonds is a fantastic option as long as you do not have a nut allergy. As an all-in-one energy booster, almonds offer you many health rewards. Almonds are a natural source of B vitamins together with other vitamins and minerals. They actually do, however, contain tryptophan-the same enzyme that makes you tired after eating turkey. Having said that, you won’t need a nap after eating almonds. These nuts unwind the muscles and offer a general sense of peace. Your emotional condition can sometimes be lifted simply by eating almonds.

A large variety of quick health snacks is easily obtainable. When you make the determination to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to fig retseli recipe. You can cook fig retseli using 4 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Fig retseli:
  1. Provide 3 kg ripe figs
  2. Use 2 kg sugar
  3. Prepare 1 sprig basil
  4. Use 1/2 cup water
Instructions to make Fig retseli:
  1. Slice off both ends of the fig.
  2. Put the figs in a pot with the sugar, water and the basil which you add 15 minutes later.
  3. Leave them to boil for quite some time until the syrup thickens (like in spoon sweets) and they get a nice caramel colour.
  4. Store them in sterilized jars (with the basil) and turn them upside down to seal.

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