Granola III - PUBLISHED

1 - I'm trying to combine the Granola I and Granola II recipes. I like the flavor of Granola I but the clumping habit of Granola II. If I want MORE clumping, add 1 Tbsp syrup and 1 more egg white.

2 - Made it again but didn't add the extra maple syrup or egg white. Putting it in the recipe now.

Number of portions: 16
Serving size: 57 g
Calories per serving: 236 kcal
Speed: Slow Food
Experienced cook (active time): 12–15 min
Novice cook (active time): 18–22 min
Total elapsed time: 1 hr 45 min – 2 hr 30 min
LHSS Score: 8.25 / 10

5 cups / 430 g rolled oats

4 Tbsp (40g) sunflower seeds

4 Tbsp (45g) pumpkin seeds

¼ cup (35g) hazelnuts 

¼ cup (35g) ground nuts, such as almond or hazelnut

½ cup dried fruit 

1 tsp poudre douce

pinch salt

⅓ cup (55 g) brown sugar

2 egg whites (60 g), whisked to frothy (TRY ADDING 1 more)

¼ cup oil (50g) (your choice)

¼ cup maple syrup (75g) (or honey) (TRY ADDING 1 more TBSP)

1½ tsp flavouring (vanilla etc.)

1. Preheat oven to 280trying 300°F. Line a large sheet with parchment.
2. Take ¼ cup of your hazelnuts and pulse to a coarse, sandy texture.
3. Mix this back in with the rest.
4. In a large bowl combine oats, seeds, chopped + pulsed hazelnuts, brown sugar, spices + salt, dried fruit.
5. In another bowl whisk the eggs until foamy, then fold in the oil and maple syrup.
6. Pour the wet mixture into the dry and massage with your hands to coat evenly.
7. Spread granola ½–¾ inch thick on your parchment-lined tray.
8. Press it down firmly with wet hands or the bottom of a pot.
9. Leave a small “donut hole” in the centre for airflow.
10. Bake at 280°F for 45 min, do not stir.
11. Check at 35 min to ensure it's not burning.
12. Turn the oven off, prop the door open, and let the granola sit until fully cool.
13. Break into clusters and store in an airtight container.

Spritz Cookies - Untested

Ingredients from a headstone

Instructions here: https://sallysbakingaddiction.com/spritz-cookies/

1 cup butter

3/4 cup sugar

1 tsp vanilla

1 egg

2 1/4 cups flour

1/2 tsp baking powder

1/8 tsp salt

Preheat oven to 350°F (177°C).

Line 2 or 3 large baking sheets with silicone baking mats, or use nonstick baking sheets with no liner. (Do not use parchment paper because the cookie dough, when pressed out of the cookie press, will not adhere to it.) While the oven is preheating, and if your refrigerator or freezer has room, it’s helpful to chill your lined baking sheets. It sounds odd, but dough coming out of the cookie press adheres much better to a cold surface. 

1. Make the dough: In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
2. On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
3. Press the dough: Follow cookie press manufacturer’s directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the cold lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It’s helpful to lightly brush the shaped cookie dough with water before adding sprinkles—this helps them stick.
4. If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
5. Bake until very lightly browned on the edges, 7–9 minutes.
6. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate.
7. Cookies stay fresh in an airtight container at room temperature for up to 1 week.

Wheat Berry Salad - Testing

https://www.fooddaycanada.ca/recipes/fabulous-wheat-berry-salad

1 - I have not made this yet. I cooked the grains (together, which worked well) and it made a lot. Too much, for just 2 people, perhaps? I got gunshy and let the cooled cooked grains sit in the refrigerator until they went bad. Which always makes me sad. I want to make this, and I will halve it next time, just to see.

2 - Successfully halved, accidentally put all the grains in at the same time and it came out great! A nice side  dish to keep around, I think, could maybe be a bit more tart but perfectly good as is. I wonder what could replace the soy sauce that would be more local? SOMETHING TO TRY - substitute tamari+water with 3 Tbsp balsamic vinegar + 1 Tbsp water + 1/2 tsp salt

3 - Balsamic vinegar is not as satisfying as tamari for the flavoring. I will let it mellow because it's very bright and on the surface at the first tasting, so it might improve with age. I miss the umami of the tamari.

LHSS Score

Tamari dilution → 9.1 / 10

Balsamic version → 9.0 / 10

1 cup (105g) wheat berries

3/4 cup (75g) brown rice

1 cup (105g) pot barley

1/4 cup (55g) olive oil

2 Tbsps. tamari sauce + 2 Tbsps. water

1/4 cup (60 g) lemon juice

1 Tbsp (18g) Dijon mustard

2 cloves garlic, minced

¼ tsp freshly ground pepper

4 green onions, thinly sliced (60 to 80g)

1 sweet red pepper, seeded and diced

1/3 cup (50g) dried cranberries

1/2 cup ( g) roasted hazelnuts, chopped

1/2 cup ( g) toasted sunflower seeds

1. For 30 minutes, in saucepan of boiling salt water, cover and simmer wheat berries.
2. Add the brown rice for about 25 minutes. 
3. Add the barley and cook another 20 minutes, until all the grains are tender. The wheat berries and the brown rice should start to split. Drain.
4. In large bowl, whisk together oil, soy sauce, lemon juice, mustard, garlic, salt and pepper. Add wheat berries, brown rice, barley, green onions, red pepper and raisins. Toss to combine. Stir in hazelnuts and sunflower seeds.

Makes 8 to 10 servings

Edwards' Vinaigrette - Testing

This is a gift from a visitor, who shared his family's salad dressing recipe, hence the name, for the family.

1/4 cup + 3 Tbsps. extra virgin olive oil 

2 Tbsps. balsamic vinegar 

2 garlic cloves, pressed

1 tsp marjoram 

1 tblsp Dijon mustard 

Salt and pepper to taste 

1. Put all the ingredients in a small bottle and shake until emulsified.
2. This is for a large salad.

Autumn Grain & Green Salad - Untested

for 6 servings

3/4 cup cooked pearl barley (cooled)

4 cups mixed greens (baby spinach, frisée, or arugula)

1 small red cabbage leaf, thinly sliced

1 medium carrot, grated

1 small apple, finely diced

2–3 Tbsp toasted pumpkin seeds or sunflower seeds

2–3 Tbsp olive oil

1–2 Tbsp apple cider vinegar (or red wine vinegar)

1 tsp Dijon mustard

Salt & freshly ground black pepper to taste

1. In a small bowl, whisk olive oil, vinegar, mustard, salt, and pepper to make a simple vinaigrette.
2. In a large salad bowl, toss the cooled farro/barley with the greens, cabbage, carrot, and apple.
3. Drizzle the vinaigrette over the salad and toss gently to coat.
4. Sprinkle seeds on top just before serving for crunch.
5. Pairs will with Slowly Cooked Cabbage Salad

Minestra Di Fagioli - Untested

https://danbuettner.com/recipes/minestra-di-fagioli/

1 cup dried great northern beans

1⁄2 cup dried hull-less whole-grain barley (not pearled or semi-pearled barley)

6 cups (11⁄2 quarts) vegetable broth

2 medium yellow potatoes, peeled and cut into 1⁄2-inch chunks (about 1 cup)

1 medium yellow or white onion, chopped (about 1 cup)

2 medium celery stalks, thinly sliced (about 1⁄2 cup)

1 medium carrot, peeled and coarsely chopped (about 1⁄4 cup)

2 teaspoons minced garlic

1 teaspoon dried basil

1⁄2 teaspoon ground sage

1 (4-inch) fresh rosemary sprig

1 bay leaf

1⁄2 cup loosely packed fresh Italian flat-leaf parsley leaves, chopped

2 tablespoons extra-virgin olive oil

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

1. Soak the beans and barley in a large bowl of water at room temperature for 8 hours or up to 12 hours (that is, overnight).
2. Drain in a colander set in the sink and rinse well.
3. Put the beans and barley in a large pot or Dutch oven.
4. Add the broth, potatoes, onion, celery, carrot, garlic, basil, sage, rosemary, and bay leaf.
5. Set over high heat and bring to boil, stirring occasionally.
6. Reduce to low heat, cover, and simmer slowly until the beans and barley are tender, about 1 hour.
7. Discard the rosemary sprig and bay leaf; stir in the parsley, oil, salt, and pepper before serving.

Cooking Tips

– To enhance the flavors, sauté the onion, garlic, basil, and sage in 1 tablespoon olive oil until the onion is translucent but not browned, then add to the other ingredients before cooking.

– The soup freezes exceptionally well. Store in sealed, single-serving containers in the freezer for up to 4 months.

Curried Greens Inna Pan - Test 2

1 and 2 - Yup, this is a good variation of Greens Inna Pan. It is particularly good with swiss chard.

2 Tbsp ghee (or a mix of ghee + 1 tsp neutral oil if needed)

½ tsp mustard seeds

½ tsp cumin seeds

Pinch of asafœtida (hing)

1 small onion (4 oz / 115 g), thinly sliced

½ tsp turmeric powder 

1 bunch greens (8 oz / 225 g; beet tops, chard, spinach, or turnip greens), stems sliced thin, leaves cut into strips

½ cup stock (chicken, vegetable, or water)

Juice from ½ lime

½ tsp salt (or to taste)

½ small green chili, finely sliced (optional, adjust to taste)

1. Heat ghee in a wide pan over medium heat.
2. Add mustard seeds and cumin seeds; allow to pop.
3. Add asafœtida, then the sliced onion. Sauté until lightly golden.
4. Add turmeric (if using) and stems of the greens. Cook for 2–3 minutes, stirring occasionally.
5. Add the leafy greens, stock, salt, and green chili. Sauté until leaves are wilted but still bright green, stirring frequently.
6. Finish with lime juice, toss gently, and serve immediately.

Blackberry Shrub Mocktail - Untested

https://www.bonappetit.com/recipe/any-berry-shrub?srsltid=AfmBOooiymu3E2IjTzRoBpmowtI3D6qKQ2mDunIYemoVqq_RoeQ7DCEI

12 oz. blackberries

1½ cups (or more) sugar

1 cup (or more) vinegar (such as red wine, white wine, apple cider, white balsamic, or unseasoned rice)

Club soda (for serving)

Fresh berries and/or herb sprigs (for serving; optional)

1. Gently mash berries in a medium bowl with a fork. Transfer to jar, add sugar, and stir to combine. Seal jar and let fruit mixture sit at room temperature, shaking a couple of times, until berries are very soft and falling apart and sugar is at least mostly dissolved, about 1 day (mixture should look very juicy).
2. Strain fruit mixture through a fine-mesh sieve (line sieve with a layer of cheesecloth if you want to catch every bit of seed and fruit pulp) into a medium bowl. Scrape any undissolved sugar left in jar into bowl.
3. Add vinegar to syrup and stir to combine. Taste shrub and add more sugar or vinegar to your liking—it should taste both sweet and sharp but not overpowering in either direction (keep in mind the flavors will meld as the shrub ages). Pour shrub into a clean jar; cover with lid and chill until flavors come together and mellow, at least 1 week.
4. Shrub can be made 6 months ahead. Keep chilled.
5. For a refreshing nonalcoholic drink, pour 2 Tbsp. shrub into a glass filled with ice and top off with club soda; stir gently to combine. Garnish with berries and/or herbs if desired.

Pumpkin Curry - Test 1

https://www.harighotra.co.uk/pumpkin-curry-recipe

1 - This was pretty tasty. No fanfare, but good fare... I may have burned the spices, and I also toasted and ground the fenugreek seeds (which is not indicated in the original recipe). Next time, I'll follow my instincts on how to treat the spices. In fact, I'll change the recipe right now to reflect it.

2 - Ben cut the pumpkin into smaller pieces. It was still good and more to his preference, but I will say it starts to turn to mush more easily. I avoided burning the spices this time with the changes I made, but I'm not sure it's better. It was still very good though. I'd say we're in the testing zone since I don't really have any changes to recommend.

500g pumpkin peeled and chopped into cubes,

1 tbsp vegetable oil,

½ tsp fenugreek seeds, toasted in a dry pan and ground to powder

1 tsp cumin seeds,

1 tsp chilli powder,

1 tsp turmeric,

1 tsp coriander seeds, crushed

1 green chilli, chopped

1 tsp salt

1 tsp sugar

1/4 tsp chilli flakes

Water

2 Tbsps lemon juice

Handful of fresh coriander 

1. Heat oil on a gentle heat and fry the cumin, fenugreek powder, chilli powder, turmeric and coriander and fry until fragrant.
2. Stir in the pumpkin, salt, sugar and chilli flakes. (Why sugar? Tamarind doesn't grow here and it would be great in this recipe. Sugar and lemon juice (added later) are a suitable substitute for my climate). Once the pan gets hot again after these additions, add 1/4 cup of water, and keep more on hand to add later. 
3. Cover and cook for 20 minutes until soft, stirring occasionally. Add more water, a few Tbsps. at a time, if the pan looks like it's getting too dry.
4. Conversely, if there is a lot of moisture in the dish, increase the heat and stir until the consistency is thick and lovely.
5. Remove from the heat and add the lemon juice. Stir to help it absorb.
6. Garnish with a handful of coriander.

Persian Noodle Soup (Ash Reshteh) - Untested

https://www.101cookbooks.com/new-year-noodle-soup/#recipe

2 Tbsps. olive oil
1 onion, thinly sliced
1 long red chili OR green serrano chile, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
8 1/2 cups / 2 liters good-tasting vegetable stock/broth or water
100 g / 3.5 oz French lentils, green lentils, yellow split peas or brown lentils
one 14-ounce can chickpeas, or equivalent from dried, rinse if using canned
2 cups / 350g cooked cranberry beans or borlotti beans
2 teaspoons fine grain sea salt, or to taste
120 g thin egg noodles, linguine, or spaghetti, fresh or dried
3 1/2 oz / 100g / one large bundle fresh spinach leaves, trimmed and finely shredded
1/2 cup finely chopped cilantro leaves
2 tablespoons chopped fresh dill
juice of one lime, plus more to tasted
Toppings:
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 large onion, thinly sliced
1/2 cup sour cream, creme fraiche, full fat yogurt or liquid kashk
50 g / scant 2 ounces of toasted, chopped walnuts

1. Heat the oil in a large, thick-bottomed soup pot over medium heat. Add the onion and the chile and cook until they soften, 8 minutes or so. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then stir in the broth/stock. Bring to a boil and add the lentils (or split peas) to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and cranberry (or borlotti) beans and the salt. Bring to a simmer.
2. In the meantime, prepare the toppings. Heat the olive oil and butter in a large frying pan over medium heat along with a couple big pinches of salt. Cook the onion, stirring occasionally, until golden and deeply caramelized (see above photos for color reference), 8 - 10+ minutes. Set aside with the sour cream and chopped walnuts.
3. A few minutes before you're ready to eat, add the noodles to the simmering soup and cook until al dente. Stir in the spinach, and cilantro and dill. Add a big squeeze of lime to the pot or serve wedges along with each bowl of soup. Taste and adjust the seasoning to your liking, adding more salt if needed.
4. Serve right away, each bowl topped with a big spoonful of caramelized onions, some sour cream, and a sprinkling of walnuts.

2 Yogurt Cheese Pastas - Untested

https://blue-kitchen.com/2023/04/12/labneh-pasta-with-peas/

4 slices bacon

8 ounces linguine or other long pasta

1 cup frozen peas

3/4 cup labneh (or use full-fat Greek yogurt—see Kitchen Notes)

zest of 1 lemon

1 tablespoon lemon juice

3/4 cup grated Parmesan, plus a little more

salt and freshly ground black pepper

1. Fry the bacon until crisp. Drain on a paper towel; crumble the bacon when it has cooled.
2. Bring a large pot of salted water to boil and cook pasta according to package instructions. About 3 minutes before it’s done, stir in frozen peas. When pasta is ready, drain it, reserving 1 cup of pasta water. Return pasta and peas to pot.
3. Add labneh, lemon zest and lemon juice to pasta and toss to combine. Add pasta water a bit at a time to loosen up the labneh, as needed. Add 3/4 cup Parmesan, bacon and a generous grind of pepper, and toss to combine. Taste and adjust seasoning with salt.
4. Divide between 2 shallow pasta bowls and top with a little more Parmesan. Serve.

OR OR OR

https://www.petersom.com/theextrataste/one-pot-creamy-labneh-lemon-pasta-with-herbs-and-peas

1 lb. short tubular pasta such as paccheri or calamari (also known as calamarata)

Zest and juice of 2 lemons, plus more zest for finishing

¾ cup labneh or full-fat Greek yogurt

¼ cup grated pecorino, plus more for garnish

1 tbsp olive oil, plus more for finishing

1 cup frozen peas

¼ tsp freshly ground black pepper

2 tbsp minced chives

1 tbsp minced mint leaves

2 tbsp minced parsley

Kosher salt and freshly ground black pepper

1. Cook pasta according to package instructions in well-salted water until al dente. Drain, reserving 1/2 cup of cooking liquid. Return pasta to pot and immediately add lemon, lemon zest, labneh, pecorino, olive oil, peas, chives, mint and parsley. Add pasta water, season with salt and pepper and stir to combine until pasta is well coated. 
2. Transfer to a serving platter or spoon into bowls. Garnish with lemon zest, finish with pecorino and a bit more black pepper and serve immediately.

Roast Cabbage Slices - Untested

I got this off of the new AI search on Chrome. I generally prefer to give a real web site the hit, but this is just meant to test an idea for another recipe, so I'm saving myself the step. The search was for Cabbage Steaks, but I don't hold with calling vegetables after cuts of meat. Let veggies be veggies! Who are you trying to fool, anyway?

Number of portions: 6–8 (avg. 7)
Serving size: ~140 g
Calories per serving: ~69 kcal
Speed: Everyday Dish
Experienced cook (active): ~8 minutes
Novice cook (active): 15–18 minutes
Total elapsed time: 32–35 minutes
LHSS Score: 5.65 / 10

1 large head of green cabbage cut into 1" thick rounds

2 Tbsp. olive oil or Melted Bacon Grease (for deeper flavor)

½ tsp. salt, or to taste

¼ tsp. black pepper, or to taste

1. Prep the oven and cabbage: Preheat your oven to 400°F (200°C). 
2. Line a large, rimmed baking sheet with parchment paper or lightly grease it. Place the cabbage steaks in a single layer on the pan, leaving some space between them.
3. Brush both sides of each cabbage steak evenly with the oil and season with salt and pepper.
4. Bake for 15 minutes, then flip and roast another 15 minutes, or until the edges are golden brown and crispy. For extra crispiness, you can broil for the last 1–2 minutes, watching closely to prevent burning.
5. Remove from the oven. Garnish with fresh herbs or a squeeze of lemon juice, and serve warm. 

Oatmeal Cookies - Testing

I cobbled this together from several sources that I can't remember! I think one of the was the base for date squares. Use rolled oats, not quick cook! Lower down is the original much larger recipe.

1 - I'm changing lots. Going with room temperature butter instead of melted, mixed in with sugar, then oil and vanilla, followed by oats, then mix together flour, b.s. and salt and adding that last. I made it with the melted butter and it was a bit of a mess, then I realized that I don't need to melt the stuff at all!

2 - Much better, more flavorful, but I overcooked them a bit, the became a bit hard. I was distracted and forgot to take them out of the oven when the 12 minute timer rang.

Makes ~40 cookies (1 oz / 28 g each)

335 g butter, room temperature

250 g brown sugar 

1½ Tbsps. oil 

1½ Tbsps. vanilla 

235 g oats (old-fashioned or large-flake)

330 g flour

1½ tsps. baking soda 

2 tsps. salt 

1. Preheat oven to 375°C. 
2. In a stand mixer whip the butter and sugar together. 
3. Add oil and vanilla.
4. Next to go in are the rolled oats.
5. In a separate bowl combine the flour, baking soda and salt.
6. Add this dry mix to the mixer bowl and mix until everything is combine.
7. Line baking sheets with parchment.
8. Mix wet ingredients: melted butter + oil + vanilla. Stir to combine.
9. Mix dry ingredients: flour, oats, sugar, baking soda, salt.
10. Add wet to dry, stir until fully incorporated. Dough will be thick.
11. Spoon out 1oz balls and flatten halfway.
12. Bake 10–12 minutes, until edges are golden.

Makes 100 cookies (1 oz / 28 g each)

3½c 790g melted butter

¼ cup oil 

1 Tbsp vanilla 

550g oats 

775g flour 

675g 400g BROWN sugar 

1 tbsp, 2 tsp soda 

1 tbsp, 2 tsp salt

1. Preheat oven to 375°C. Line baking sheets with parchment.
2. Mix wet ingredients: melted butter + oil + vanilla. Stir to combine.
3. Mix dry ingredients: flour, oats, sugar, baking soda, salt.
4. Add wet to dry, stir until fully incorporated. Dough will be thick.
5. Spoon out 1oz balls and flatten halfway.
6. Bake 10–12 minutes, until edges are golden.

Fig & Goat Cheese Galette with Caramelized Onions - Testing

https://www.ladycoquillette.fr/2019/09/22/tarte-rustique-aux-figues-ch%C3%A8vre-frais-oignons-confits/

Serves 4 

Prep: 30 min 

Cook: 1 hour 

Rest: 1 hour

1 pie dough 

Olive oil or butter for cooking

2 large red onions

1 yellow onion

Generous pinch of salt

1 tsp honey

1 tsp balsamic vinegar

5 oz fresh goat cheese (like chèvre, soft style)

About 12 fresh figs (approx. 500g)

1 tsp olive oil, plus a little for drizzling

Salt & freshly ground black pepper

1 pinch Herbes de Provence

1 egg yolk + a splash of milk

1 Tbsp mixed seeds (sesame, sunflower, pumpkin — your choice)

1. Peel and thinly slice the onions.
2. Heat a little oil or butter in a large skillet over medium heat.
3. Cook onions with a good pinch of salt, stirring regularly until very soft and turning brown. If they begin to stick, add a splash of water.
4. Add the honey and balsamic, cook a few more minutes.
5. Taste and adjust seasoning if needed.
6. Preheat oven to 350°F (180°C).
7. Roll out the dough into a thin circle about 16" across.
8. Transfer dough to a baking sheet.
9. Poke the dough all over with a fork.
10. Leaving a 2-inch border around the edge, spread the caramelized onions in the centre of the dough.
11. Crumble the goat cheese over top.
12. Wash figs and cut into quarters.
13. Arrange them nicely over the onion-cheese mixture.
14. Drizzle figs lightly with olive oil.
15. Season with Herbes de Provence, salt, and pepper.
16. Fold the edge of the crust up over the filling, pleating as you go to form a rustic galette.
17. Brush crust with the egg wash and sprinkle with seeds.
18. Bake about 30 minutes.
19. If the crust needs more crisping, slide the galette off the parchment directly onto the oven rack and bake an additional 10 minutes.
20. Best enjoyed warm with a crisp green salad.

Clafoutis aux figues - Testing

1 - This doesn't come from any particular recipe, I've thrown a bunch of things together. So if it works or not, it's all on me! Hah!

12 fresh figs, approx 500g

3 eggs

pinch of salt

110 g (1/2 cup) sugar

100 g (3/4 cup) flour

1 cup milk

1/4 cup yogurt cheese/labneh

2 tsps vanilla

A pinch of cinnamon

1. Cut the figs in half and place them cut-side down in the baking dish.
2. Preheat the oven to 375 °F. Grease a glass pie dish in advance.
3. Beat the eggs with the pinch of salt until starting to foam. Whisk in the sugar and flour.
4. In a separate bowl whisk together the milk and yogurt cheese.
5. Gradually add the milk mixture, whisking until you obtain a smooth consistency. 
6. Mix in the vanilla and the pinch of cinnamon.
7. Arrange the figs in a single layer on the bottom of the greased pie dish.
8. Pour the batter over the figs - they should all be under the batter and they may move as you pour, so it's no big deal to nudge things back into place afterwards.
9. Bake for 45-55 minutes or until the batter is nice and golden.
10. Allow to cool before serving, either at room temperature or cold.
11. Optionally, you could powder the surface with icing sugar.