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

R418 Prune Curry

Posted Mon, Oct 31, 22 by Sunsweet

  1. Cut the tofu into 2 cm thick slices and pat dry between layers of kitchen paper. Dice the slices. Wash and clean the green beans, cut them in half. Wash and clean the broccoli and divide into small florets. Peel the carrots, cut them in half lengthwise and cut them into diagonal slices. Peel and finely dice the ginger. Wash the chili pepper, cut in half lengthwise, clean and chop finely. Cut the prunes into quarters.
  2. Heat the oil in a wok or wide saucepan. Add the tofu cubes and fry until golden brown all over, then remove from the pan. Add the ginger, chili, green beans, carrots and broccoli to the oil in the pan and fry for 2-3 minutes. Deglaze with coconut milk and stock. Bring to the boil and stir in the curry paste. Mix the starch with a little water until smooth. Stir into the boiling liquid.
  3. Add the prunes and tofu and cook covered over a medium heat for 6-8 minutes. Add salt, pepper, and lime juice to taste. Roughly chop the cashews. Wash the Thai basil, dab dry, pluck the leaves from the stalks and sprinkle the leaves over the curry. Serve with basmati rice.

R419 Prune and Lentil Bowl

Posted Mon, Oct 31, 22 by Sunsweet

  1. Peel the garlic and chop finely. Whisk together with 1 tsp chili flakes, 6 tbsp oil, maple syrup, salt and pepper. Wash and clean the Brussels sprouts. Cut in half depending on size. Peel the sweet potato and cut into pieces. Clean the mushrooms and halve them. Drizzle the mushrooms with 2 tbsp of the oil mixture and set aside. Mix the remaining oil mixture with the Brussels sprouts and sweet potatoes. Spread on a baking sheet lined with baking paper. Bake in the preheated oven at 200 °C (gas mark 4, fan oven: 180 °C) for approx. 15 minutes.
  2. Meanwhile, mix the yoghurt with the tahini and milk until smooth. Add salt and pepper to taste. Slice the halloumi. Add the mushrooms to the baking sheet and spread them out. Bake in the hot oven for a further 10 minutes.
  3. Cook the lentils in boiling water for about 10 minutes. Heat 2 tbsp oil in a frying pan and fry the halloumi, turning until golden brown. Remove from the pan, then toss the prunes in the oil in the pan. Drain the lentils, shaking off any excess liquid. Wash the parsley, shake dry, chop the leaves. Spoon the lentils, vegetables, prunes, and halloumi into bowls. Put a dollop of tahini-yoghurt on top. Serve sprinkled with parsley and chili flakes.

R420 Yeast Dumplings with Prunes

Posted Mon, Oct 31, 22 by Sunsweet

  1. Melt 50 g butter in a saucepan, add milk and remove from heat. Crumble the yeast and stir in the sugar until it becomes a smooth liquid. Put the salt, flour, egg, and yeast into a bowl. Add the milk mixture and knead everything for approx. 5 minutes until you get a smooth yeast dough. Cover and leave in a warm place until the dough has doubled in size.
  2. Mix 6 prunes with the plum butter. Briefly knead the dough again and divide into 6 pieces. Form each piece into a ball, filling each with a prune. Cover and let the dough rest for another 10 minutes.
  3. Bring approx. 400 ml of water to the boil in a pot with a steamer insert, then lower the temperature so that the water is just simmering. Place 2 dumplings at a time, seam side down, in the steamer basket. Cover and steam for about 15 minutes.
  4. Mix the poppy seeds with the icing sugar. Melt 100 g butter. Pour some vanilla sauce onto each plate. Place the yeast dumplings in the middle. Sprinkle with the poppy seed and sugar mix and scatter the remaining prunes around the dumplings. Drizzle with melted butter and serve.

R421 Semolina Flummery with Prunes

Posted Mon, Oct 31, 22 by Sunsweet

  1. Halve the vanilla pod lengthwise and scrape out the seeds and pulp. Soak gelatine in cold water. Bring the milk to the boil with 40 g sugar, 1 tsp orange zest, salt and half the vanilla pulp. Stir in the semolina and simmer for about 5 minutes over a gentle heat, stirring; remove from the heat. Squeeze the excess water out of the gelatine. Add the gelatine to the semolina mixture, stir in well and leave to cool.
  2. Separate the eggs. Using a whisk, quickly stir the egg yolks into the cooled semolina. Leave the semolina mixture to cool down a little. First whip the cream until stiff. Then beat the egg whites until stiff, slowly adding 20 g sugar. Gradually and carefully fold first the cream, then the beaten egg whites into the semolina mixture.
  3. Rinse out 8 ramekins (approx. 200 ml each) with cold water, fill with semolina mixture and refrigerate covered for at least 6 hours, preferably overnight.
  4. Set aside approx. 50 g prunes, dice the rest. Heat 200 ml nectar with remaining vanilla, bring to the boil. Stir the starch into the remaining 50 ml nectar until smooth. Stir into the boiling liquid and thicken the juice with it. Remove from the heat, mix in the diced prunes, and leave to cool.
  5. Caramelise 2 tbsp sugar in a pan and toss in the pecans. Spread on a piece of baking paper and leave to cool. Coarsely chop the caramelised nuts. Dip the ramekins briefly in hot water and turn out the semolina flummery onto small plates. Serve with prune compote, sprinkle with whole prunes, pecans, pistachios, and 2 tsp orange zest.

R422 Melon Medley

Posted Mon, Oct 31, 22 by Sunsweet

  1. Line a baking tray with baking paper and lay the ham slices smoothly on top. Place a second layer of baking paper over the ham and weigh the whole thing down with large ovenproof dishes. Bake in a preheated oven (electric oven: 180 °C/ fan: 160 °C) for approx. 15 minutes until crispy.
  2. Wash the rocket and spin dry. Make a marinade by mixing together the lemon juice, 2 tablespoons of water, the maple syrup, salt, pepper and olive oil. Mix the rocket with some of the marinade and arrange on plates. Cut the melon into small wedges, remove the seeds, cut away the rind, dice the flesh and scatter over the rocket. Cut the prunes in half crosswise, add to the salad and drizzle the remaining marinade over everything. Break the Serrano into pieces and sprinkle over the top.
  3. Sprinkle with freshly ground pepper.

R423 Power Packed Scrambled Eggs

Posted Mon, Oct 31, 22 by Sunsweet

Cut olives into rings. Wash the tomatoes, cut into cubes and fry briefly in 1 tbsp hot rapeseed oil, add the prunes and stew for 2-3 minutes while stirring, mix in the olives. Season with salt and pepper. Put to one side.

Beat the eggs and mix in the Gouda cheese. Heat the remaining oil in the hot frying pan, pour in the beaten egg and, using a wooden spoon, keep pushing the mixture as it begins to set into the centre of the pan from all sides until it has completely set.

Toast the bread slices, place on plates and spread the scrambled eggs on top with the stewed tomato mixture.

R424 Quick Pasta

Posted Mon, Oct 31, 22 by Sunsweet

  1. Cook the pasta in plenty of boiling salted water until al dente. Then drain well.
  2. In the meantime, melt 70 g butter in a large frying pan, add the tomato purée and sauté for 3-4 minutes, stirring. Season with salt, pepper and chilli flakes. Add the hot pasta to the pan, mix thoroughly.
  3. Cut the ham into strips and fry briefly in the remaining butter in a second pan, halve the prunes and mix both into the pasta.

R425 Avocado with Prawn Salad

Posted Mon, Oct 31, 22 by Sunsweet

  1. Cut the avocados in half lengthwise and remove the stones. Using a spoon, scoop out the flesh leaving a rim of approx. 0.5 cm, brush the halves with lemon juice. Peel the mango and remove the stone. Dice the avocado and mango flesh, cut the prunes into strips. Wash the lettuce leaves, pat dry and chop.
  2. Peel the onion, cut into thin strips and mix with the prawns, avocado, mango and prunes. Mix the rest of the lemon juice with the oil, sweet and sour sauce and the soya sauce and mix into the salad.
  3. First place the lettuce leaves in the avocado halves, then spread the mango, prune and prawn salad on top.

R426 Korean Pancakes

Posted Mon, Oct 31, 22 by Sunsweet

  1. Mix rice flour, 425 ml water and salt to a thin batter. Peel the carrots and cut into thin strips. Clean the spring onions and cut into long pieces. Halve the prunes crosswise, clean the shiitake mushrooms and cut into slices.
  2. Heat 1 tablespoon of oil in a non-stick frying pan, place the carrot and spring onion pieces, prunes and mushroom slices next to each other in the pan. Do not stir any more. Carefully pour in about 1/4 of the batter so that all the ingredients are covered. Fry over a high heat for 2-3 minutes until crispy. Using a lid or plate, turn the pancake over, add a little oil and continue frying for 2-3 minutes until the edges are crispy golden brown. Slide the pancakes onto a plate and sprinkle with sesame seeds and chilli flakes. Fry more pancakes one after another.
  3. Mix together the ingredients for the dip and serve with the pancakes.

R427 Herby Ricotta Waffles

Posted Mon, Oct 31, 22 by Sunsweet

  1. Wash, shake-dry and chop the herbs. Mix the ricotta, eggs, lemon zest, salt and pepper until smooth. Mix flour and baking powder and stir into the ricotta mixture with the milk. Mix in the grated cheese and herbs.
  2. Wash the tomatoes, halve them and place them next to each other on a baking tray lined with baking paper. Bake in the preheated oven (electric oven: 180 °C/ fan: 160 °C) for approx. 15 minutes. Cut the prunes in half crosswise, add to the tomatoes and bake for another 10 minutes. Mix the tomatoes and prunes, drizzle with olive oil and season with salt and pepper.
  3. In the meantime, heat a square waffle iron, grease it, pour in about 2 tablespoons of waffle batter at a time and gradually bake about 12 waffles. Serve with the baked tomato compote.

R428 Veggie Style Quesadillas

Posted Mon, Oct 31, 22 by Sunsweet

  1. Clean and slice the mushrooms, wash the courgettes and cut into approx. 1 cm cubes. Heat 1 tablespoon of oil in a pan, add the mushrooms and fry for a few minutes, then add the courgette cubes and fry for a few minutes, season with salt and pepper.
  2. Wash and dice the tomatoes, also dice a quarter of the prunes. Wash, shake dry and chop the herbs. Mix together half of the tomatoes, diced prunes and herbs. Roughly chop the walnuts.
  3. Heat a little oil in a large frying pan. Place one tortilla into the pan, quickly top with mushroom-zucchini mixture, walnut pieces, some whole prunes, the remaining diced tomatoes and about a quarter of the grated cheddar cheese. Place a second tortilla on top, press down lightly and fry carefully for 2-3 minutes over a medium heat. Using a lid or large plate, turn the tortilla over and fry for a further 2-3 minutes until crispy brown. Keep warm. Gradually prepare the remaining tortillas. To serve, divide into pie pieces and serve with the tomato and prune mixture.

R429 Summer Enchiladas

Posted Mon, Oct 31, 22 by Sunsweet

  1. Peel and finely chop the garlic. Peel and de-stone the avocados, scoop out the flesh and blend to a smooth purée with the garlic, lemon juice, salt and pepper. Roughly chop the prunes, clean the pepper and cut into fine strips. Skin and dice the chorizo. Clean the spring onions and cut into rings.
  2. Spread the avocado purée on the tortillas, top with the prepared ingredients and a generous sprinkling of grated cheese and roll up tightly. Cut each rolled tortilla in half.
  3. Heat the oil in a preheated frying pan, place the rolled-up pancake halves seam side down, fry for 1-2 minutes and turn over. Continue frying until they are crispy golden brown all over.

Tip: Serve with a spicy tomato salsa as a dip. Cut diagonally into pieces, pin with a wooden skewer and serve as finger food.

R430 Asian Burgers

Posted Mon, Oct 31, 22 by Sunsweet

  1. Wash the chicken breast fillets, pat dry and sear briefly on both sides in hot rapeseed oil. Brush with miso paste and cook in a preheated oven (electric oven: 200 °C/ fan: 180 °C) for 10-12 minutes.
  2. Wash the lettuce leaves and pat dry. Cut or slice the red cabbage into very fine strips. Mix with rice vinegar, salt, 1 tablespoon maple syrup and sesame oil. Mix the wasabi paste with the mayonnaise and lemon juice until smooth. Peel the carrot and cut into very fine strips. Cut prunes in half crosswise, spread with remaining maple syrup and sprinkle with sesame seeds.
  3. Cut the burger buns in half and crisp up the halves in a hot oven for 3-5 minutes. Spread wasabi mayonnaise on the undersides, top with lettuce leaf and red cabbage, place the chicken breast fillets on top. Then place sesame seed-covered prunes over the chicken and finally add the carrot strips. Coarsely chop the peanuts and mix with the fried onions, sprinkle over the burger filling and place the burger bun lid on top.

R431 Vegan Falafel Burger

Posted Mon, Oct 31, 22 by Sunsweet

  1. Mix the falafel mix with water according to the instructions on the packet, leave to swell, dice the prunes, wash the herbs, shake-dry, chop and mix into the falafel mixture together with the prunes. Shape the mixture into four round, flat patties and fry in 1 tablespoon of hot oil for 3-4 minutes on both sides until crispy. Line a baking tray with baking paper and cook the falafel patties on it in a preheated oven (electric oven: 180 °C/ fan: 160 °C) for 10-12 minutes.
  2. Clean and slice the mushrooms and fry in the remaining oil until hot on all sides. Season with salt and pepper. Peel, halve and de-stone the avocados and cut into wedges. Mix the sriracha chilli sauce, tomato purée and maple syrup until smooth. Wash and slice the beef tomatoes. Wash the lettuce leaves and pat dry.
  3. Cut the burger buns in half and crisp up the halves in a hot oven for 3-5 minutes. Spread the sriracha sauce mixture on the undersides, top with lettuce leaf and tomato slices, place the falafel patties on top. Then top with avocado wedges and mushrooms and sprinkle with chilli flakes. Pour the remaining sauce over everything, top with lettuce and put the burger bun lids on.

R432 Stuffed Pointed Peppers

Posted Mon, Oct 31, 22 by Sunsweet

  1. Wash the baby spinach thoroughly. Peel and chop the garlic and onion. Sauté in hot olive oil until translucent, add baby spinach and stir to combine. Season with salt and pepper.
  2. Cut the pointed peppers in half lengthwise, remove the seeds and place on a baking tray lined with baking paper. Finely dice the herder’s cheese, halve the prunes crosswise, roughly chop the walnuts, mix everything with the spinach and fill into the pointed peppers.
  3. Bake for 15-20 minutes in a preheated oven (electric oven: 180 °C/ fan: 160 °C).

R433 Tortilla Chips au Gratin

Posted Mon, Oct 31, 22 by Sunsweet

  1. Peel and chop the onion and fry with the minced meat in hot oil until crumbly. Mix in the well-drained jalapeños. Season with salt and pepper.
  2. Put half of the tortilla chips in a large, flat, ovenproof dish and spread half of the minced meat, prunes and cheese on top. Spread the rest of the tortilla chips on top, then spread the other half of the mince and prunes mixture on top and sprinkle with cheese. Bake in a preheated oven (electric oven: 180 °C/ fan: 160 °C) for approx. 15 minutes.
  3. Halve and de-stone the avocados, remove the flesh from the skins and purée finely with the lemon juice, season with salt and pepper. Clean the spring onions and cut into rings. Wash and dice the tomatoes. Purée one tomato with olive oil, salt and pepper.
  4. Sprinkle the baked tortilla chips with spring onion rings and the remaining diced tomatoes, serve with the dips and sour cream.

R434 Ricotta Souffle in a Glass

Posted Mon, Oct 31, 22 by Sunsweet

  1. Preheat the oven to 150°C fan (170°C upper and lower heat). Beat the egg whites until stiff, slowly adding half the sugar in a stream and continuing to beat until the whites remain in stiff peaks. Whip the egg yolks with the remaining sugar, vanilla sugar and lemon zest until thick and creamy. Stir in the low-fat ricotta, cornflour and semolina until smooth, then carefully fold in the beaten egg whites.
  2. Brush heat-resistant dessert glasses with butter. Fill 1-2 tbsp of the quark mixture into each glass and place 3 prunes on top. Fill with the rest of the quark mixture, sprinkle with almonds and drizzle with the remaining butter.
  3. Place a fairly deep baking dish or roasting tin on the rack in the oven, place the glasses in it and fill with hot water so that the glasses are as high as possible in water. Bake for approx. 25 minutes, sprinkle with icing sugar just before serving.

Tip: You could use vanilla pudding powder instead of cornflour.

R440 Bean and Prune Salad

Posted Fri, Sep 22, 23 by Sunsweet

  1. Boil edamame in salted water for 2-3 minutes. Drain and rinse with cold water, strain. Drain, wash and strain the beans. Drain the artichokes, strain and cut into quarters. Clean and wash the spring onions and cut them into rings. Mix all ingredients with prunes.
  2. Wash herbs and shake dry. Cut the chives into rings. Pick leaves from the parsley and mint. Set some mint aside for garnish, finely chop the rest. Whisk together vinegar, lemon zest and maple syrup. Beat in oil in a thin stream. Mix in the herbs, season with salt and pepper to taste. Add vinaigrette to the salad, mix everything thoroughly, chill for about 1 hour and leave it to develop in taste.
  3. Roast pine nuts in a hot pan without any grease until golden brown. Crumble feta into small pieces. Season the salad to taste again, sprinkle with cooled pine nuts and feta. Garnish with set aside mint.

R441 Cream Cheese Prune Board

Posted Fri, Sep 22, 23 by Sunsweet

  1. Cut 100 g prunes into small cubes. Mix with cream cheese and season with salt and pepper to taste. Wash and clean cucumber and radishes and slice or cut them into thin slices. Wash, clean and quarter the figs.
  2. Spread the cream cheese on a board. Spread the Parma ham, cucumber, radishes, figs and 100 g of prunes on top of the cream cheese. Cut the cress from the bed and spread it over the cream cheese as well. Season with pepper. Baguette is a tasty accompaniment.

R442 High Protein Prune Cheescake

Posted Fri, Sep 22, 23 by Sunsweet

  1. Melt butter or margarine. Mince 150 g of prunes. Mix finely with oatmeal and almonds in a universal food processor. Mix with butter or margarine. Line a springform tin (26 cm) at the bottom with baking paper. Add prune mixture and press to form a flat bottom. In pre-heated oven (top/bottom heat: 180°C / convection: 160°C) bake approx. 10 minutes. Remove and leave to cool.
  2. In the meantime, mix cream cheese, 100 g honey, protein powder and powdered sugar. Stir in eggs one at a time. Put the cream cheese mixture on the cake base and smooth it out. Reduce oven temperature (top/bottom heat: 160°C / convection: 140°C). On the bottom of the oven, place a heat-resistant bowl of hot water. Place the springform in the oven and bake for about 45 minutes. Let cool for about 30 minutes with the oven off. Remove from the oven and leave to cool on a wire rack.
  3. Mix in 150 g of prunes and 100 g of honey. Remove the cake from the tin and place on a platter. Spread prune mixture on the cake, sprinkle with pistachios.
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