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

R397 Tagliata with Prune and Rosemary Gremolata

Posted Fri, Aug 27, 21 by Sunsweet

1. First cut the prunes into strips and then finely chop. Then mix well with the lemon zest, garlic, rosemary, parsley and chilli pepper.
2. Heat a pan over a high heat, add the margarine and allow to foam. Fry the rump steaks in the pan for 3-4 minutes on each side until brown. Remove from the pan and allow to rest. Cut off the fatty edge of the fried rump steaks and throw away (or freeze to make a beef stock). Cut the meat diagonally into slices.
3. Clean and wash the lettuce, dry it and distribute the leaves over two plates and place the meat pieces on top. Season with coarse sea salt and sprinkle generously with the prune and rosemary gremolata. Drizzle with olive oil. Potatoes go well with this dish.

R398 Creamy Blueberry and Coconut Gateau

Posted Fri, Aug 27, 21 by Sunsweet

1. For the coconut layer, put 100 g of cashew nuts in a bowl, cover with water and allow to soak for at least 3 hrs. Then drain the cashew nuts in a sieve and spray-wash them thoroughly.
2. For the base, put the remaining cashew nuts (200 g), 200 g of prunes, coconut flakes and 2 tbsp of coconut oil in a food processor and mix to form a smooth ball. Line the spring-form cake tin with baking paper and press the mixture into the tin and allow to rest in the fridge for an hour.
3. For the coconut layer, mix the soaked cashew nuts with the coconut milk, ground vanilla and coconut oil in a food processor until creamy. Spread half the coconut layer on the base with a spoon or spatula, spread over smoothly and put in the freezer for at least 3 hours. Put the other half of the coconut layer aside – it will be used for the blueberry layer (see next step). In the meantime, soak 4 prunes for the blueberry layer; thaw out the frozen blueberries for the blueberry layer and the chia jam (altogether 350 g).
4. Mix the other half of the coconut layer with the soaked prunes and 150 g of blueberries. Pour over the coconut layer and also put in the freezer for at least 3 hrs.
5. For the chia jam, mix or purée 200 g blueberries with 1 tbsp chia seeds. Pour over the blueberry layer and again put in the freezer for at least 3 hrs.
6. Allow the gateau to thaw out at least 1 hour before eating. Decorate with fresh blueberries, coconut flakes and one finely chopped prune. Then cut into slices.
7. You can keep any remaining gateau in the freezer. Allow the gateau to thaw out about 1 hour before eating.

r400 Red Marvel

Posted Thu, Dec 16, 21 by Sunsweet

1. Rinse the raspberries. Cut the prunes into quarters, place both fruits into a blender with the soluble oats, cranberry and lemon juice and blend until smooth.
2. Fold blueberry yoghurt into the mixture. Dilute with a little mineral water if necessary and add maple syrup to taste.

r401 Power Smoothie

Posted Thu, Dec 16, 21 by Sunsweet

1. Wash spinach thoroughly, cut off thick stems. Wash the cucumber and roughly dice. Cut the prunes into quarters. Peel and grate the ginger.
2. Put all these ingredients into a blender with the soluble oats, apple and lemon juice and blend until smooth. Dilute with a little mineral water if necessary and add maple syrup to taste.
3. Pour the smoothie into glasses.

To Serve: Thread thin cucumber slices and one prune onto a skewer and serve it with the smoothies.

Tip: You could use pear or quince juice instead of apple juice.

r402 Creamy Gourmet Smoothie

Posted Thu, Dec 16, 21 by Sunsweet

1. Wash the chicory and peel off the leaves. Cut the prunes and pitted dates into quarters.
2. Place chicory leaves and dried fruit in a blender. Add the almond butter, coconut milk, lemon and pineapple juice and blend until smooth. Add more pineapple juice or coconut milk until you reach the desired drinking consistency.
3. Pour into glasses and decorate with prunes.

Tip: Instead of pineapple juice, you could use orange or blood orange juice.

r403 Spice Cake with Sunsweet Prunes

Posted Thu, Dec 16, 21 by Sunsweet

1. Grease and flour a loaf tin (30cm long) and chill. Chop the prunes.
2. Beat the butter until smooth and fluffy. Add the sugar, maple syrup, vanilla sugar, 1 teaspoon of cinnamon, the cloves, nutmeg and salt while stirring. Gradually stir in the eggs. Mix the flour with the baking powder and the cocoa and briefly stir one half into the mixture fol-lowed by the other half. Then fold in the ground hazelnuts and prunes. Spoon the cake mixture into the loaf tin and spread smooth. Bake in a preheated oven (electric oven: 175°C/fan: 150°C) for ap-prox. 50 minutes. Leave the cake in the tin on a cooling rack for 10 minutes, then turn out of the tin and leave it to cool.
3. Mix the icing sugar and remaining cinnamon with 2 tablespoons of water to a thick icing. Spread this over the cake.

Tip: Instead of using individual spices, you can simply add 2 tsp of a Christmas spice mix or gingerbread spice. Instead of icing, you could coat the cake with melted chocolate: melt 200g dark or milk couverture in a bowl over a pan of simmering water and then spread over the cake.

r404 Tortellini Salad with Prunes, Sun-dried Tomatoes & Rocket

Posted Thu, Dec 16, 21 by Sunsweet

1. Cook the cheese tortelloni for 2-3 minutes according to the packet instructions, rinse in cold water and drain well. Transfer to a bowl. Cut the tomatoes into thin slices, halve the prunes. Peel the onions and garlic. Slice the onion, chop the garlic and add them both to the tortelloni along with the capers, tomatoes and prunes.
2. Mix together the vinegar, 2 tbsp of water, maple syrup, salt and pepper, whisk in the olive oil. Marinate the cheese tortelloni mixture in the salad dressing. Toast the pine nuts in a dry frying pan, then allow to cool on a plate. Wash the rocket leaves, dry them in a salad spinner and fold them into the salad, sprinkle with the toasted pine nuts.

Tip: You could also toss a few fresh basil leaves into the salad and add 2 tbsp olives. Then top with feta cubes or mozzarella slices.

r405 Chocolate Clusters with Prunes

Posted Fri, Dec 17, 21 by Sunsweet

1. Chop the chocolate couverture. Melt the chocolate in a basin over a pan of simmering water, stirring occasionally.
2. Chop the nuts, roast them in a dry frying pan, then allow to cool on a plate. Chop the prunes finely too. Mix together with the cornflakes and melted chocolate.
3. Use two teaspoons to form small clusters and place on a sheet of baking paper. Place chocolate clusters in a cool place and allow to set.

Tip: Instead of chopped hazelnuts, you could use walnuts, pecan nuts or almonds. Stir a pinch of cinnamon into the chocolate mixture or some gingerbread spice at Christmas. Dust with cocoa powder to finish.

r406 Beetroot Soup with Prune Dumplings

Posted Fri, Dec 17, 21 by Sunsweet

1. Peel and dice the beetroot and the onion. Chop the prunes.
2. Heat the oil in a large saucepan. Sweat the beetroot and the onion in the oil for a few minutes. Add the vegetable stock and half the prunes. Cover and cook over a medium heat for approx. 20 minutes. Add the sour cream and blend with a hand blender until smooth. Add lemon juice, salt, pepper and cumin to taste.
3. Wash the rocket leaves, dry in a salad spinner and chop finely. Chop the walnuts finely too, putting 1 tbsp to one side. Mix chopped rocket leaves and walnuts with the double cream cheese and the remaining prunes to form a firm dough. Use two teaspoons to form the dough into small dumplings. Pour the soup into bowls or soup plates, add the dumplings to the soup, sprinkle with the remaining chopped walnuts and serve.

Tip: To save time, use 500 g pre-cooked, vacuum-packed beetroot from the salad section of the supermarket. You could also serve the soup with some fresh rocket leaves. Drizzle with some walnut oil.

r407 Open Vanilla Strudel with Prunes

Posted Fri, Dec 17, 21 by Sunsweet

1. Melt the butter. Brush 2 sheets of pastry with the melted butter and place them slightly overlapping on a baking tray lined with greaseproof paper, then add another two sheets also overlapping and brushed with butter. Continue in this way until all the pastry sheets have been used up. Turn over the edges of the pastry sheets to form a rim about 2 cm thick and brush with the remaining butter.
2. Stir together the low-fat curd cheese, eggs, sugar, maple syrup, pudding powder, lemon juice and zest until smooth. Cut the prunes into slices or pieces. Spread the quark mixture over the strudel pastry, leaving the edges free. Distribute the prunes over the top. Bake the strudel on the bottom shelf of a preheated oven (electric oven: 175°C/fan: 150°C) for 20-25 minutes. Dust with icing sugar to serve.

Tip: How to make your own strudel pastry: Mix 250 g flour, 1/2 level tsp salt, 125 luke warm water, 1 tbsp butter and 1 egg into a smooth dough. Dust with flour and wrap in cling film and then allow to rest for about 1 hour. Dust a large tea towel thinly with flour. Roll out the dough as thinly as possible into a square shape (approx. 50 x 50 cm), cut the dough into quarters. Melt 80 g butter. On the baking tray, pull out one quarter of the dough with your hands (approx. 30 x 40 cm) and brush with butter. Do the same with the other quarters of the dough and lay on top of each other. Roll up the edges about 2-3 cm and finally brush with butter.

r408 Sweet Potato Soup with Roasted Cauliflower & Prunes

Posted Fri, Dec 17, 21 by Sunsweet

1. Peel and dice the sweet potato. Peel and dice the onion and garlic. Remove seeds and pith from chilli pepper then wash and chop it.
2. Heat 2 teaspoons of oil in a large pan. Briefly sweat the sweet pota-toes, onion, garlic and chilli pepper in the oil. Pour in the vegetable stock, cover and cook on a medium heat for 20-25 minutes until the vegetables are soft. Add the cream and blend with a hand blender until smooth. Season to taste with salt, pepper, lime juice and zest. Halve the prunes and add to the hot soup.
3. Roast the sesame seeds in a dry frying pan until they are golden brown and allow them to cool on a plate. Blanch the cauliflower flo-rets in boiling salted water for 2 minutes, drain and plunge in cold water, drain well and then cut in half. Heat the remaining olive oil in a pan, place the cauliflower florets with the cut surface face down in the pan and fry briefly until golden brown. Wash the spring onions and cut them diagonally into thin slices. Pour the soup into bowls or soup plates, arrange the cauliflower florets over the soup and sprin-kle with the spring onion slices, black cumin and sesame seeds be-fore serving.

Tip: Scatter crispy bread cubes over the soup or serve with slices of toasted bread. Season the soup with smoked salt. You could use coconut milk instead of whipping cream.

r409 Panna Cotta with Blueberry & Prune Compote & Cinnamon

Posted Thu, Dec 16, 21 by Sunsweet

1. Soak gelatine in cold water. Cut open the vanilla pod lengthwise, scrape out the pulp and simmer with the pod in the cream for about 15 minutes. Stir in 30 g sugar and 2 tbsp maple syrup, remove the vanilla pod. Squeeze excess water from the gelatine sheets and add them to the cream, stirring until dissolved. Pour the mixture into 6 small moulds or ramekins, rinsed cold, and chill in the fridge for at least 3 hours.
2. Mix the cornflour with 2 tbsp cold juice to form a smooth paste, bring the remaining juice and the remaining maple syrup to the boil, stir in the cornflour paste and bring back to the boil. Wash the blueberries and im-mediately add to the juice, heat briefly and then remove from the heat and mix in the prunes. Leave to cool and add cinnamon to taste.
3. Sprinkle the remaining sugar into a hot pan, wait for it to melt and cara-melise. Stir in the walnuts and then spread the mixture out on a baking tray lined with greaseproof paper to cool down. When cool, chop roughly.
4. Dip the ramekins briefly in hot water to loosen the panna cotta before turning out onto a plate. Serve with the blueberry and prune compote and the caramelised walnuts.

Tip: Instead of blueberries, you could use redcurrants or cherries.

r410 Breakfast Oat Pancakes with Prunes

Posted Thu, Dec 16, 21 by Sunsweet

1. Whisk together the oat milk, eggs, tartaric acid and salt. Then stir in the soluble oats and the flour, leave the mixture to swell for 15 minutes. Finely chop half the prunes and fold into the mixture.
2. Peel the apples, cut them into quarters, core them and chop into small cubes. Steam the apples briefly with lemon juice and maple syrup while stirring, then cover and cook over a medium heat until soft for 5 minutes. Stir in the remaining prunes and add cinnamon to taste.
   
3. Heat the clarified butter in a frying pan, then fry 8 medium-sized pancakes, one after the other. Cook briefly on one side until golden brown, then turn over and finish cooking in 1-2 minutes. Fold pancake in half and then in half again and serve two pancakes per portion with some apple and prune compote.

Tip: Sprinkle cinnamon-sugar or icing sugar over the pancake. Scatter with toasted flaked almonds before serving.

r411 Minced Beef & Prune Tacos

Posted Thu, Dec 16, 21 by Sunsweet

1. Peel and finely dice the onion. Wash the tomatoes then dice the to-matoes and the prunes.
2. Heat the oil in a frying pan, fry the mince until crumbly. Fry the diced onion with the mince briefly, stir in the tomato purée and sweat brief-ly. Add the tomatoes, season with salt and the spices to taste, then add the prunes and simmer on a low heat for 3-5 minutes.
3. Rinse the red kidney beans and stir into the mince mixture.
4. Heat the taco shells in a preheated oven until crispy according to the package instructions. Wash the parsley, shake dry and chop. Spoon the mince mixture into the taco shells, sprinkle with grated cheese and parsley.

Tip: Serve with a mixed leaf salad and yoghurt dressing. You could also mix in some sweetcorn or grated carrot if you wish.

r412 Paprika Chicken with Prunes & Breadcrumb Crust

Posted Thu, Dec 16, 21 by Sunsweet

1. Rinse the chicken fillets in cold water, pat them dry with kitchen paper and then fry them in 1 teaspoon of hot olive oil until golden brown. Sea-son the meat with salt and pepper and place in a large casserole dish (25 x 30 cm).
2. Wash the peppers and dice them roughly, peel the garlic and chop it fine-ly then fry both in the remaining olive oil. Add stock and cream, cover and simmer for 10 minutes.
3. Blend the pepper and cream mixture with a hand blender until smooth, season to taste and pour over the chicken breast fillets and add the prunes.
4. Mix the breadcrumbs and cheese together, sprinkle over the chicken breast fillets and bake in a preheated oven (electric oven: 175°C/fan: 150°C) for 25-30 minutes. Serve sprinkled with thyme.

Tip: Basmati rice or sweet potato wedges go well with this.

r413 Courgetti with Tomato & Prune Sugo

Posted Thu, Dec 16, 21 by Sunsweet

1. Wash the courgettes and use a spiralizer to cut into long twirls. Alterna-tively use a mandolin to shave lengthwise into thin slices and then cut into approx. 3 mm-wide strips.
2. Toast the walnuts in a dry frying pan until golden brown and allow them to cool on a plate. Peel and dice the onion and garlic. Heat the butter in a pan with a high rim, sweat the onion and garlic in the butter. Stir in the tomato purée. Add the passata, prunes and cream. Bring everything to the boil, season with salt and pepper, cover the pan with a lid and simmer for 5 minutes. Then blend with a hand blender until smooth. Wash and halve the cherry tomatoes, wash the oregano, shake dry and chop. Stir both into the sauce.
3. Fry the courgetti in the hot olive oil briefly until crisp, season with salt and pepper and serve with the sauce. Dice the feta cheese and scatter over the courgetti with the walnuts.

Tip: Sprinkle with fresh oregano. Mix in some fresh rocket as well. Instead of courgetti, you could spiralize carrots or simply mix with courgette slices.

R414 Prune and Rosemary Spread

Posted Fri, Oct 28, 22 by Sunsweet

1. Pour the vinegar and maple syrup into a small saucepan, bring to the boil, and cook over a gentle heat for 10-15 minutes until reduced to a syrupy consistency. Season with salt and pepper and leave to cool.
2. Finely chop the prunes and mix with the cream cheese and rosemary in a bowl. Add salt and pepper to taste.
3. Grill the ciabatta slices under the preheated oven grill at 240 °C until golden brown and serve with the prune and rosemary spread and a dribble of balsamic syrup.

R415 Prune and Walnut Dip

Posted Mon, Oct 31, 22 by Sunsweet

1. Wash and clean the spring onions and cut into fine rings. Peel and finely chop the garlic, then coarsely chop the walnuts.
2. Heat the olive oil in a small pan and sauté the spring onions (leaving a few to sprinkle over the finished dish), garlic and walnuts. Add the tomato purée and lightly toast for about 2 minutes, stirring all the time. Transfer to a tall mixing beaker and leave to cool.
3. Roughly chop the prunes, except for one, and add to the mixing beaker with the sour cream. Blend with a hand blender to a fine cream, season with salt and pepper.
4. Cut the remaining prune into fine strips. Transfer the dip to a bowl and sprinkle with spring onion rings and prune strips.

R416 Curried Prune Dip

Posted Mon, Oct 31, 22 by Sunsweet

1. Finely chop the prunes and mix with the sour cream, cream cheese, and curry powder in a bowl. Add salt and pepper to taste.
2. Clean and peel the carrots. Clean and wash the celery sticks and the red pepper. Cut the vegetables into sticks. Transfer the dip to a bowl and sprinkle with chilli flakes and sesame seeds. Serve with the vegetable sticks.

R417 Potato Goulash with Prunes

Posted Mon, Oct 31, 22 by Sunsweet

1. Peel and dice the onion. Wash, clean and dice the peppers. Peel, wash and roughly dice the potatoes.
2. Heat the oil in a saucepan and sauté the onions over a medium heat until translucent. Add the peppers and potatoes and sauté with the onions for a few minutes.
3. Add the tomato passata and stock, together with the thyme. Bring the goulash to the boil, season with salt and pepper and simmer, covered, over a medium heat for about 20 minutes.
4. Drain and rinse beans, shaking off any excess water. Add to the goulash with the prunes and simmer for another 10 minutes. Season the goulash again to taste.
5. Wash the herbs and pat dry. Pluck the parsley leaves from the stalks and chop finely. Cut the chives into fine rolls. Serve the goulash sprinkled with sour cream and herbs.

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