We regularly publish some great healthy living tips, new recipes and other Prune tidbits on our blog
025 Crostini Trilogy with California Prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Cut baguette into 24 slices and arrange on a baking sheet. Brush the slices with olive oil and roast until golden in the preheated oven grill.
- Wash tomatoes and dice finely removing the seeds. Dice the prunes. Mix tomatoes and prunes with olive oil and balsamic vinegar and season with salt and pepper. Mix in a few basil leaves. Spread on one-third of the baguette slices.
- Brush one third of the baguette slices with honey mustard and sprinkle with chopped walnut halves. Rinse rocket, clean and shake dry. Cut prunes into slices. Top baguette slices with rocket and prunes.
- Clean fennel, rinse and dice finely. Heat olive oil on a non-stick frying pan and sear fennel for a few seconds. Add orange marmalade and toss with the fennel. Season with salt and cayenne pepper. Mix in chipped prunes. Top last third of baguette slices with fennel and salami and sprinkle with chopped fennel greens.
026 Red Beet and Prune Tower
Posted Fri, Aug 27, 21 by Sunsweet
- Rinse beets and cook in saltwater for about 30 minutes.
- Stir cream cheese until creamy. Clean green onions, rinse and cut finely. Peel ginger and grate. Rinse dill, shake dry and chop finely; keeping a few sprigs for garnishing. Mix cream cheese with green onions, ginger and dill and season with salt and pepper.
- Drain beets, rinse with cold water and peel. Cut a slice of the top and bottom of the beet, so it can stand up on a plate without rolling away. Dice the segments you just cut off and set aside. Slice the beet horizontally through the center.
- Place the lower beet slice on a plate. Top with all but cream. Push 1-2 prunes gently into the cream and cover with beet top. Spread the rest of the cream cheese and the remaining prunes on top. Garnish with beetroot cubes and dill and serve.
Tip: To save time, use vacuum packed beets. It is precooked and can be found in every supermarket in the produce section.
027 Tortilla with California Prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Skin potatoes, rinse and cut into thin slices. Peel onions and cut into fine strips. Clean fennel, placing fennel greens aside, rinse and cut into fine strips.
- Heat olive oil on a non-stick pan. Braise potatoes, onion and fennel lightly for about 12-15 minutes and season with salt pepper.
- Preheat the oven to 180 °C (Gas: 2-3, Convection: 160° C). Whisk eggs and milk and season with salt, pepper and cayenne pepper. Pour over the potato mixture and fry until the bottom is golden brown. Place the prunes into the egg cream. Put the pan in the oven and bake tortilla for 10-15 minutes until the top is golden brown and the egg mixture sets.
- Rinse fennel greens and chop roughly. Slide tortilla carefully off the pan on a chopping board and cut into small pieces. Sprinkle with fennel greens and serve.
028 Turkey Roulade with Prune Filling
Posted Fri, Aug 27, 21 by Sunsweet
- Pound the turkey breast, season with salt and pepper and spread on mustard and Ajvar.
- Peel onion and cut into strips. Rinse rocket salad, shake dry and clean. Top meat with parma ham, onions, rocket and prunes and tie up with kitchen yarn or pin with skewers.
- Heat oil in a pot and fry roulades from all sides. Add chicken stock and lemon peel. Simmer the roulades for about 25-30 minutes at medium heat.
- Whisk crème fraîche and bring to boil. Spread in the gravy thickener and simmer for 3 minutes. Season with salt and pepper. Serve with broccoli and boiled potatoes.
029 Boiled Beef With Prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Wash veal, cover with veal stock, bay leaves, clove and pepper in a pot.
- Peel and add onions. Heat up, skim and let simmer for approx. about one hour on low heat.
- Peel celery and carrots. Wash and rinse together with leek. Cut vegetables into pieces and slice leek as desired.
- Remove veal from stock and keep warm. Strain stock and pour back into the pot. Season with salt. Steam vegetables in stock for approx.10-15 minutes. Add prunes last. Season with salt and pepper.
- Peel horseradish and grate finely. Slice veal and arrange together with vegetable stock and prunes on soup plates. Garnish with horseradish.
Serve with steamed potatoes.
030 Baked Fennel Prunes And Tandoori Chicken
Posted Fri, Aug 27, 21 by Sunsweet
- Wash chicken breast and dab dry. Mix oil with a pinch of salt, pepper and the tandoori spice. Rub mixture onto chicken breasts thoroughly. Cover with foil and let sit in the refrigerator for 30 minutes.
- Clean fennel. Halve fennel bulbs and blanch in salt water for about 3 minutes. Drain off. Stir in orange juice with honey and olive oil. Place fennel in casserole and cover in orange honey mixture. Sprinkle with sesame. Bake in a preheated oven at 180 °C (gas: 2-3, convection: 160 °C) for about 10-15 minutes. Add prunes for the last 5 minutes.
- Fry chicken breasts in a non-stick frying pan for approx. 12-15 minutes, turning them frequently.
- Slice breasts and serve along with fennel, dried prunes and the stock. Garnish to taste with coriander.
Tip: Serve parboiled rice with pink pepper berries and some chopped coriander on the side.
031 Codfish With Leek Mustard Sauce And Prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Wash leek, cut into 10 cm long strips, slice lengthwise and rinse. Blanch leek in salted water for one minute. Remove with a skimmer, refresh with ice water and pat dry thoroughly.
- Rinse codfish fillet, pat dry, season with salt and pepper, cut in portioned sizes and wrap with leek strips. Pin with skewer.
- Heat oil in a coated pan and roast fish from both sides for approx. 2-3 minutes. Keep warm.
- Mix fish stock, milk/cream and mustard in a pot and boil down until creamy. Season with salt and pepper. Wash dill, shake dry and chop into fine pieces. Add dill to sauce. Halve prunes as desired and heat in sauce.
- Cut bacon into pieces and roast in a small coated pan until crispy. Garnish with dill.
Serve with rice.
032 Pike Perch With Prunes And Sauerkraut
Posted Fri, Aug 27, 21 by Sunsweet
- Peel carrot and onion. Wash leek and rinse. Dice carrot, onion and leek.
- Heat 2 tablespoons of oil in a pot. Braise onion, carrot and leek lightly . Add bay leaf and juniper berries and sauté. Add sauerkraut, cover and steam for approx. 15 minutes. Add whipped cream and let it simmer for approx.10 minutes while stirring. Season with salt and pepper.
- Stir in fig mustard and fold in prunes. Keep sauerkraut warm.
- Wash pike-perch, pat dry and cut into serving portions. Heat the remaining oil in a coated pan and roast the pike-perch on its skin side for 3-4 minutes. Then turn over and roast another 1-2 minutes.
- Season sauerkraut once more. Arrange pike-perch on the sauerkraut and garnish with parsley.
Serve with boiled potatoes.
033 Spinach salad with Mozzarella and prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Wash the orange and remove half of the peel with a zester in thin strips. Press out juice. Mix orange juice and zest with horseradish, vinegar, maple syrup and olive oil in a large bowl. Season to taste with salt and pepper. Add prunes and rinsed mozzarella-balls. Cover and let marinate for approx. 30 minutes.
- Wash and clean spinach leaves thoroughly with cold water. Let spinach leaves drain well. Peel onion and cut in fine rings. Chop walnut kernels.
- Fold spinach leaves and onion rings gently in with the marinated prunes. Prepare on dishes and sprinkle with chopped walnuts.
Tip: Use fine mixed-leaf salad instead of spinach leaves.
034 Vegetable Couscous with Prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Bring 350 ml water, cardamom, cinnamon and a little salt to a boil. Place couscous in a preheated bowl and mix with water. Cover and let soak for 5-7 minutes.
- Peel carrots, slice and cook in saltwater for about 6-8 minutes. Drain, rinse with cold water and drain thoroughly. Clean zucchini and quarter lengthwise. Then cut into approx. 6 cm long pieces. Peel onions and dice coarsely.
- Clean eggplant and dice coarsely. Heat 3 tbsp. olive oil in a coated pan, sear eggplant at high heat. Peel garlic and press into pan with garlic press. Season with salt and pepper. Remove eggplant from pan. Heat remaining olive oil in the pan. Add carrots and onions and fry for approx. 5 minutes. Add zucchini and fry for a further 2-3 minutes. Finally, add prunes and heat. Season with salt and pepper.
- Mix couscous into the vegetables, add eggplant as well. Let rest for a few minutes. Rinse off peppermint, shake dry and chop leaves coarsely. Mix peppermint into couscous and season to taste with lime peel and juice as well as salt and pepper.
Tip: If desired, serve with a dollop of ice cold yoghurt.
035 Red lentil curry with chicken breast and dried plums
Posted Fri, Aug 27, 21 by Sunsweet
- Cook wild rice and lentils separately in salt water according to instructions. Wash spring onions, rinse and cut up small.
- Peel ginger and dice finely. Wash chicken breast, pat dry and cut into cubes.
- Heat oil. Roast chicken breast and spring onions. Add ginger and curry and sauté shortly. Deglaze with poultry stock and add coconut milk. Add lime peel and season with salt and pepper. Cook for 5-8 minutes.
- Drain wild rice and lentils. Add to prunes and the sauce and heat while stirring. Season once more. Serve curry garnished with coriander leaves.
036 Potato Bean and Prune Stew
Posted Fri, Aug 27, 21 by Sunsweet
- Clean, rinse and cut string beans into bite-size pieces. Cook in saltwater for about 8-10 minutes, drain and set aside.
- Wash potatoes, rinse and cut into cubes. Preheat a pot and sauté peeled onions and garlic in oil. Pour in broth and add the potatoes. Cover and cook for about 15-20 minutes. Add string beans and prunes to the broth and simmer for about 5 minutes.
- Cut the goats cheese into four portions. Serve each portion of bean stew with goats cheese and a touch of coriander pesto.
Tip: The recipe tastes great with homemade pesto. For this wash 1 bunch of coriander or basil, shake dry, pluck the leaves from the stems and chop coarsely. Combine with 30 g of pine nuts, 40 g freshly grated parmesan cheese, 100 ml of olive oil and blend finely with an electric grinder. Covered in olive oil, the pesto keeps in a glass jar for several weeks.
037 Paprika Schnitzel with California Prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Quarter bell peppers, remove seeds, rinse and cut into strips. Clean green onions, rinse and cut into 4-5 cm pieces (halve thicker onions lengthwise again).
- Heat 2 tbsp of olive oil on a large pan. Pat dry pork cutlets and fry on both sides. Add sage leaves. Season meat with salt and pepper and place in an ovenproof dish. Deglaze drippings with a dash of water and add to the meat. Cook in a preheated oven at 120 °C (Gas: 1-2, Convection: 100° Grad) for about 15 minutes.
- Heat remaining olive oil in a pan and sauté the peppers in it. Add green onions and prunes and cook, turning occasionally for about 6-8 minutes. Season with salt, pepper and chilli powder.
- Arrange the cutlets and peppers on a plate and serve with mashed or boiled potatoes.
038 Pepper Steak with California Prunes and Braised Onions
Posted Fri, Aug 27, 21 by Sunsweet
- Cook whole onion in lightly salted water for about 15-20 minutes until tender. Drain, rinse in cold water and peel. Cut onion on one side from top to bottom to the middle and loosen the layers carefully. Half the individual layers again lengthwise.
- Mix cream cheese with parmesan. Season with salt, pepper and grated orange peel. Spread the cream cheese mixture on each onion layer and place a prune on it. Squeeze onions to form a boat. Grease a casserole dish lightly with olive oil. Place the onions in the dish and drizzle with oil. Spread the thyme branches on top and pour in broth. Bake in a preheated oven at 180 °C (Gas: 2-3, Convection: 160 Grad) for about 30 minutes.
- Pat steaks dry and heat oil in a frying pan. Fry the steaks on both sides on high heat. Reduce the heat and continue cooking for 5-6 minutes on all sides. Season with salt and pepper. Deglaze the gravy with a shot of Vermouth, add butter and stir well. Chop the pickled green pepper and add.
- Arrange the steaks with the braised onions and serve with mashed potatoes.
039 Mushroom Radish Salad with California Prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Chop walnuts coarsely and roast in a non-stick pan. Clean the mushrooms and radishes, cut into slices.
- Stir vinegar with mustard, honey and olive oil. Season with salt, pepper and orange zest. Add mushrooms and radishes and mix well.
- Cut prunes into halves or quarters. Wash rocket salad and shake dry. Add prunes, walnuts and rocket salad with mushrooms and mix. Serve on top of salad leaves.
040 Radicchio Salad with California Prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Roast pine nuts in a small frying pan without adding any fat. Let cool.
- Clean radicchio and chicory, removing the stem and rinse. Cut both into bite sized pieces. Peel papaya, remove seeds with a spoon and cut into small pieces. Half or quarter prunes, as desired.
- Mix lemon juice, mustard cream, oil and vegetable fond or broth. Season with salt, pepper and sugar.
- Arrange radicchio, chicory, papaya and prunes and mix with dressing. Sprinkle with pine nuts and mint leaves and serve.
041 California Paella with Prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Rinse tomatoes and cut them in two. Cut out the green core where the tomato was joined to the stalk. Blanch the tomatoes in boiling water for 1 minute. Douse with cold water and remove the skins. Cut the tomatoes into quarters, remove the pips and dice the tomato pulp.
- Rinse the celery, clean it and chop it finely. Skin the garlic and dice it. Slice the chilli pepper lengthways, clean and rinse it, removing the pips. Finely chop the chilli pepper.
- Heat the olive oil in a paella pan (or an appropriately large pan). Lightly braise the garlic, chilli and celery in the hot oil. Add the rice and briefly braise the mixture. Add the vegetable stock and saffron threads and stir them in. Let it simmer for approx. 12-15 minutes with the lid off, occasionally stirring it. If necessary, add a little more vegetable stock. Season it well with salt and pepper. Mix in the tomatoes.
- Cut the salmon into bite-size pieces. Rinse the prawns and pat dry. Mix the salmon and prawns under the rice. Press the prunes lightly into the rice. Cover the pan with aluminum foil. Cook in a pre-heated oven at 160 degrees (gas: mark 2, convection oven: 140 degrees) for approx. 20 minutes. Take the foil off for the last 5 minutes.
- Serve the paella garnished with coriander and slices of lemon.
042 Chicken filled with Prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Rinse chicken breast fillets and blot them dry. Cut a slit lengthways in each chicken breast. Season the meat with salt and pepper. Place 2 sage leaves in each of the slits. Cut the gouda cheese into 4 thin pieces. Place a piece of gouda cheese and 2 prunes in each slit. Use the small wooden skewers to pin the slits closed.
- Heat the vegetable oil and fry the chicken breast fillets until they are brown on all sides. Pour chicken stock onto the fried meat. Cover the chicken breast fillets with a lid and braise them for approx. 18-20 minutes. In the last few minutes put the remaining prunes and the rest of the sage leaves in the stock and braise them with the other ingredients. Season the meat stock with salt and pepper.
- Peel, clean and rinse the carrots, and cut them into slices. Peel the kohlrabi and finely dice it. Simmer the carrots and kohlrabi in salt water for approx. 10-12 minutes. Strain the vegetables. Melt the butter in the pan and stir the vegetables in it. Season with salt and pepper.
- Cut the chicken breast fillets and arrange them together with the vegetable stock, prunes and vegetables.
043 Stir-fried Beans with Prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Parboil the beans in a little salt water (approx. 8-10 minutes). Then drain, rinse in cold water and press the green kernels out of the pods.
- Clean the radicchio, rinse it and slice it into pieces. Rinse the lemon and cut half of it into slices. Squeeze the juice out of the other half of lemon.
- Heat a coated pan and quickly fry both sides of the slices of lemon in it. Take the slices of lemon out of the pan.
- Heat the olive oil in the pan and lightly braise the radicchio in the hot oil. Peel and press the garlic before adding it. Sprinkle in the thyme and add the bean kernels and prunes (cut in half if you wish). Mix all the ingredients together, pour in the lemon juice and simmer for a few minutes. Season with salt and pepper and decorate with the slices of lemon.
Pan-fried meat, such as lamb or pork cutlets, goes well with this dish.
064 Christmas Brownies with Californian Prunes
Posted Fri, Aug 27, 21 by Sunsweet
- Preheat oven to 180 °C. Cut dark chocolate into pieces, place in a bowl and melt over hot boiling water.
- Boil water with sugar. Pour mixture over the prunes and set aside for a moment. Put half of the walnuts into a food processor and grind finely, chop the other half coarsely. Puree prunes.
- Separate eggs. Beat egg white until fluffy. Mix egg yolk with melted chocolate, cinnamon and prune puree. Gently fold half of the egg white into mixture. Mix flour with cocoa powder and baking powder, then sieve over the mixture. Stir immediately with the finely chopped walnuts. Add rest of the beaten egg white and chopped walnuts.
- Place baking paper into a square baking pan (approx. 26x16 cm), put in the dough and flatten evenly. Bake for 20-25 minutes. Let cool.
- Melt dark chocolate as described. Cut brownie cake into 16 bars. Dab a bit of the melted chocolate on each brownie and place a dried prune on it. Sift cocoa powder as desired.