Sunsweet Blog
Serving you with

the freshest news
Sunsweet is an agricultural cooperative

Sunsweet Prunes

Blog

We regularly publish some great healthy living tips, new recipes and other Prune tidbits on our blog

R287 Mocha mousse chocolate & prune pots

Posted Fri, Aug 27, 21 by Sunsweet

  1. Take the freshly made coffee and pour over the prunes and cardamom in a bowl. Set aside for half an hour to cool down and allow the prunes to soak up most of the liquid.
  2. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, make sure that the bottom of the bowl is not touching the water. Remove the bowl from the heat and leave to cool slightly.
  3. Blend the prunes into a smooth paste with a hand-held blender (or you can use a food processor) and then beat in the egg yolks and then stir into the melted chocolate, a spoonful at a time.
  4. Place the egg whites in a large clean, glass bowl and using a balloon whisk or hand-held electric mixer, whisk to form soft peaks. Sprinkle in the sugar and continue to beat until glossy.
  5. Whisk the cream in a separate bowl until soft peaks form and then fold into the chocolate mixture. Take a spoonful of the egg whites and stir into the chocolate mixture. Carefully fold the rest of the egg whites, make sure you don't knock out too much air. Spoon into 8 x 100ml ramekins or serving glasses and chill for at least 2 hours or overnight is best before serving.

R288 Oatmeal & prune muffins with blueberries

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat the oven to 180C, (350F), Gas Mark 4 and line a muffin tin with 12 paper muffin cases. Melt the butter in a small pan or in the microwave, then leave to cool.
  2. Put the flour, bicarbonate of soda, sugar and prunes into a large bowl and stir to combine. Add the melted butter with the egg, yoghurt and buttermilk or soured milk and mix until it all just comes together, using as few stirs as possible as this will produce much lighter, fluffier muffins. Fold in the blueberries until just combined.
  3. Using a large spoon or ice cream scoop, divide the mixture between the paper cases, using a spatula to ensure you get every last bit out of the bowl. Sprinkle the oats on top and bake for 20 minutes or until the muffins are cooked through. To test to see if they are cooked, put a skewer into the centre of a muffin and it should come out clean. Once baked, remove from the oven and leave to cool a little in the tin.
  4. These muffins are delicious served warm or cold but preferably on the day that they are made.





These muffins were featured by Rosemary Mac Cabe in collaboration with Sunsweet. Rosemary is a blogger, journalist and TV panelist based in Dublin. Check out the video and find out more about Rosemary here

R289 Healthy Anzac biscuits

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat the oven to 180C, (350F), Gas mark 4. Line two large baking sheets with parchment paper.
  2. Place the flour in a large bowl with the sugar, oats, coconut and prunes.
  3. Put the butter or coconut oil or macadamia oil in a small pan with the golden syrup or honey and vanilla extract and warm through over a gentle heat, stir-ring to combine.
  4. Mix the bicarbonate of soda with the warm water in a small bowl to dissolve. Stir it into the butter or oil mixture and mix well until it foams up a little in the pan. Remove from the heat and mix into the dry ingredients. Mix well to combine.
  5. Spoon tablespoons of the biscuit dough onto the lined baking sheets, about 2.5cm apart to allow room for spreading. Bake for 6-8 minutes, until crisp and golden. Leave on the baking sheets for 5 minutes, then transfer to a wire rack and allow to cool completely. Store in an airtight tin for up to one week and use as required.

R300 Dense chocolate cake

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat the oven to 160° C (convection oven 140° C). Line spring form with baking paper. Chop chocolate. Cut butter into cubes. Place both into a bowl and melt over hot water. Cut vanilla pod in half and scrape out the seeds.
  2. Separate eggs and beat the egg whites, salt and sugar until stiff. Remove chocolate from water, allow to slightly cool, and then stir in the egg yolks. Stir in prunes, vanilla seeds, and cocoa powder, carefully fold in egg white.
  3. Pour the cake mixture into the springform baking tin and bake for 40 minutes.  Allow the cake to cool and serve dusted with confectioner's sugar.

R301 Light Prune Foccacia

Posted Fri, Aug 27, 21 by Sunsweet

  1. Dissolve yeast and sugar in 250 ml lukewarm water. Add 30 ml of olive oil. Mix flour with salt, chopped rosemary and prunes. Add the dissolved yeast and stir until smooth. Pour dough into a bowl and let rise for about 1 hour until it has doubled.
  2. Knead the dough again and form a shape that fits into the pan. Using your knuckle, make indentations in the dough, then prick with fork. Brush the pan with some of the olive oil and place the dough inside. Press cherry tomatoes into the dough. Drizzle with the remaining oil. Sprinkle with sea salt and rosemary.
  3. Place into the preheated oven at 180° C (convection oven 160° C) and bake for 35 minutes. Cut the focaccia into pieces and serve.

Tip: Focaccia goes particularly well with rocket pesto.

R302 Homemade Lemon Poppy Seed Cake

Posted Fri, Aug 27, 21 by Sunsweet

  1. Beat butter and sugar until fluffy. Gradually add eggs, and continue beating until eggs are completely absorbed by the butter. Add lemon zest, 3 tablespoons juice, and salt. Stir in baking powder, flour and almonds. Add poppy seeds and mix everything together.
  2. Line a springform baking tin with baking paper and pour in the batter. Place in the preheated oven and bake at 170° C (convection oven 150° C) for about 35 minutes.
  3. Meanwhile, for the icing, mix confectioner’s sugar with remaining lemon juice and chopped prunes.
  4. Allow cake to cool and then pour plum icing over the cake.

R303 Luscious prune apple tart

Posted Fri, Aug 27, 21 by Sunsweet

  1. Combine almonds, baking powder, and coconut flakes with cream cheese and 3 tablespoons of sugar. Line tart dish with baking paper. Add the dough and press into place using fingers. Chill for 15 minutes.
  2. Peel apples and cut into thin slices. Chop prunes. Add both apples and prunes to the dough and sprinkle with butter flakes and remaining sugar. Bake tart in a preheated oven for 25-30 minutes at 180 °C (convection oven 160 °C).

Tip: Before serving, sprinkle with confectioner's sugar and cinnamon.

R304 Crispy Tofu Tandoori with Prune Sauce

Posted Fri, Aug 27, 21 by Sunsweet

  1. Cut tofu into 2 cm thick slices.  For the marinade, pick coriander leaves off the stems and chop finely. Peel ginger, grate finely, and then chop prunes and walnuts. Stir coconut milk together with walnuts, prunes, sesame seeds, and coriander to a paste. Add spices and mix well.
  2. For the salad, peel mango and cut into small cubes. Cut spring onions into rings and finely chop chilli. Stir together lime juice, sugar and oil until smooth. Add mango cubes and spring onions.
  3. Arrange tofu slices on a baking tray lined with baking paper. Brush with marinade and bake in a preheated oven at 200° C (convection oven 180° C) for about 20 minutes.
  4. Arrange baked tofu along with salad and serve.

R305 Flavourful Quinoa Prune Tabbouleh

Posted Fri, Aug 27, 21 by Sunsweet

  1. Wash quinoa thoroughly under running water for 2 minutes and then drain. Place in a saucepan with 600 ml of water, add salt and bring to the boil. Simmer over low heat for approximately 15 minutes until quinoa grains break open and swell. Quinoa is al dente even when cooked. Fluff the quinoa gently with a fork, then serve.
  2. Peel onions and cut into strips, dice tomatoes and halve cucumber, remove seeds and slice. Dice prunes and avocado. Wash and chop parsley and mint. Stir olive oil together with lemon juice, cumin, salt and pepper until smooth. Add quinoa and other ingredients. Let rest for about 20 minutes and serve.

R306 Delicate Minestrone with Prunes

Posted Fri, Aug 27, 21 by Sunsweet

  1. Wash vegetables and chop. Heat 3 tablespoons olive oil in a saucepan; add celery, carrots, fennel, zucchini and onion. Sauté for 3 minutes. Chop canned tomatoes. Add tomatoes and stock to the vegetables. Bring to a boil and simmer for about 15-20 minutes over medium heat
  2. Cut prunes into small pieces. Drain beans in a colander, add to soup and heat. Cook macaroni in salted water for about 10 minutes, drain and add together with prunes to the minestrone. Season with salt and pepper. Just before serving, chop herbs finely and spread with a drizzle of olive oil over the minestrone.

R307 Spicy Falafels with Prune Sauce

Posted Fri, Aug 27, 21 by Sunsweet

  1. Drain chickpeas and rinse well with cold water. Peel onions and garlic and finely chop together with parsley. Blend chickpeas, onions, garlic, and parsley to a paste in a blender. Add spices and mix well.
  2. Transfer the paste into a bowl and add flour spoon by spoon; stir with a fork. Lastly, mix in the baking powder and stir until smooth. If the dough is too wet, add a little flour.
  3. Finely chop prunes and chilli, mix with tahini paste until smooth.
  4. Form falafel mixture into small balls using a tablespoon. Heat oil in a pot (or deep fryer) to 180° C. Place the balls into the hot oil and fry for about 2-4 minutes until brown and crispy. Drain falafels on paper towel and serve with tahini paste.

R308 Goat Cheese Crostini with Prune Sauce

Posted Fri, Aug 27, 21 by Sunsweet

  1. Peel and finely dice onion. Cube prunes. Heat 2 tablespoons of oil in a pot. Add onion and prunes and sauté until onion is translucent. Deglaze with grape juice, reduce for about 5-8 minutes. Finely blend in a blender. Season with salt and cinnamon.
  2. Heat the remaining oil with garlic in a frying pan. Roast the baguette slices from one side until golden brown. Finely chop rocket and mix with goat cheese and harissa. Season with salt and pepper. Spread goat cheese on the baguette slices. Drizzle with prune sauce and garnish with rocket.

R309 Roastbeef with Prune Walnut Crust

Posted Fri, Aug 27, 21 by Sunsweet

  1. Season roast beef with salt and pepper. Heat 2 tablespoons of oil in a large pan. Sear meat on both sides vigorously, remove from the pan and place on a baking tray. Bake in hot oven at approx. 140° C (lower for fan assisted oven) on the middle rack for about 1 hour and 20 minutes.
  2. For the crust, chop prunes and walnuts. Mix with bread crumbs, butter, and mustard. Season with salt and pepper. Finely chop parsley and add to the mixture. Place sugar and vinegar in a pot and boil for 5 minutes. Peel and halve onions, add to the pot and leave to simmer over medium heat for 5 more minutes.
  3. Remove meat from the oven and turn on the broiler. Spread mixture on the meat and bake on the middle rack until golden brown. Allow the meat to rest for 2-3 minutes, cut into thin slices and serve with balsamic onions.

Tip: Serve with apple-horseradish puree.

R310 Buttermilk Lime Mousse

Posted Fri, Aug 27, 21 by Sunsweet

  1. Soak gelatine in cold water. Zest the lime and juice it. Stir buttermilk and lime zest. Add 80 g of sugar and lime juice to a saucepan and dissolve sugar while stirring on a low heat. Remove from heat.
  2. Squeeze out excess water from the gelatine and add to lime juice; dissolve under stirring. Gradually add buttermilk, and then transfer to a bowl. Refrigerate for approximately 30 minutes, stirring occasionally, until liquid begins to gel.
  3. Beat cream until stiff and fold in the buttermilk in 2 portions. Fill into a serving bowl and refrigerate for at least 2-3 hours.
  4. Cut prunes in halves. Pour the remaining sugar with rum and 100 ml of water in a pot and let simmer for about 5-8 minutes. Add prunes and simmer 2 minutes. Allow prunes to cool and arrange with buttermilk mousse. Serve sprinkled with pistachios.

R311 Aromatic Braised Wild Boar

Posted Fri, Aug 27, 21 by Sunsweet

  1. Rinse and pat dry wild boar back, place in a large freezer bag (approximately 6 litres). Add port wine, cinnamon, pimento, pepper, and bay leaves and close the bag. Marinate for 8-12 hours.
  2. Remove wild boar from the bag, pat dry. Heat oil in a roasting pan and vigorously brown the meat on all sides. Add shallots and garlic, deglaze with the marinade. Add 500 ml of water, cover and bake for 2-2 ½ hours in a preheated oven at 180° C (fan assisted oven 160° C), turning occasionally.
  3. Increase oven temperature to 220° C (fan assisted oven 200° C). Remove lid from the roasting pan and turn the rind facing up, bake for another 20 minutes. Remove wild boar from the roasting pan and keep warm, boil up the stock. Add prunes, reduce vigorously for 5-10 minutes and bind with dissolved cornflour.

Tip: Serve with celery puree and almond-Brussels sprouts.

R312 Heavenly Prune Yogurt Tiramisu

Posted Fri, Aug 27, 21 by Sunsweet

  1. Cut vanilla pod in half and scrape out seeds. Cut prunes into chunks and mix with yoghurt, cream cheese, agave syrup, vanilla seeds and 5 tablespoons espresso until smooth. Combine the remaining espresso with rum.
  2. Place half of the sponge fingers into the springform pan and generously soak with the espresso-rum mixture. Then spread half of the yoghurt cream on top, place remaining biscuits onto the cream, and sprinkle with remaining espresso. Spread remaining cream on biscuits and smooth. Refrigerate tiramisu for at least 4 hours to soak through.
  3. Then generously sprinkle cocoa powder on top of the tiramisu and serve garnished with chocolate shavings and mint.

R313 Crunchy Asparagus Salad with Mozzarella

Posted Fri, Aug 27, 21 by Sunsweet

  1. Peel lower third of asparagus and remove ends. Then cut diagonally into 4 cm long pieces. Cube dried tomatoes. Coarsely chop pine nuts. Cut basil into strips and slice prunes. Clean and wash spinach.
  2. Blanch asparagus for about 4 minutes in salted water. Stir lemon juice and oil with vinegar, salt, pepper and fennel until smooth. Add asparagus, dried tomatoes and prunes and allow to soak through.
  3. Cut mozzarella into halves. Add spinach and basil to the asparagus and serve with mozzarella. Sprinkle with pine nuts.

R314 Vernal Pea Soup with Cream Cheese Dumplings

Posted Fri, Aug 27, 21 by Sunsweet

  1. Finely dice onion. Heat oil in a pan and sauté onions until translucent. Add peas and sauté for 1 minute. Deglaze with vegetable stock, bring to a boil and simmer for about 10 minutes over medium heat.
  2. Remove pan from heat and finely blend with a hand blender. Pour the soup into a metal bowl, place it in cold water and allow soup to cool.
  3. Stir kefir into the cold soup. Season with salt and pepper. Finely chop prunes and mint and mix with cream cheese. Form small dumplings using 2 wet teaspoons and serve with the soup. Garnish with mint and pepper.

Tip: serve with toasted baguette.

R315 Peppered Lamb Fillet with Balsamic Tomatoes

Posted Fri, Aug 27, 21 by Sunsweet

  1. Finely chop pepper and coriander. Wash lamb fillets, pat dry and season with pepper and coriander. Heat 4 tablespoons of olive oil with crushed garlic and rosemary. Add the lamb fillets and fry on each side for 2 minutes. Then wrap the meat with garlic and rosemary in tinfoil and bake on a baking tray in a preheated oven at 160° C for 15 minutes (convection oven 140° C).
  2. Add honey and balsamic vinegar to a pan. Allow to boil for 5 minutes, add cherry tomatoes and prunes, then remove from heat.
  3. Bring 1 litre of water to a boil together with 1 teaspoon of salt and the remaining olive oil. Stir in polenta and leave to simmer for 10 minutes over medium heat. Finely chop parsley and sage and stir into the polenta semolina. Fold in Parmesan cheese.
  4. Take lamb out of the oven, let it rest for 2 minutes and cut into slices. Serve lamb with polenta and balsamic tomatoes.

Tip: baby spinach salad works well as a side dish.

R316 Thai Mango Salad with Prunes

Posted Fri, Aug 27, 21 by Sunsweet

  1. Peel and thinly slice mangoes. Cut snow peas into thin strips. Quarter prunes. Chop nuts coarsely and roast in a pan without oil. Coarsely chop herbs. Thinly slice chilli. Set aside.
  2. Stir lime juice, fish sauce, and oil until smooth. Mix ingredients set aside with the dressing. Marinate salad for 10 minutes and serve.
Previous   1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23   Next
  • Next