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

R317 Chicken Prune Quiche

Posted Fri, Aug 27, 21 by Sunsweet

  1. Cut bacon into strips and fry in a non-stick pan, add chicken strips and sauté for 5 minutes while turning. Add mushrooms, sage, prunes, and parsley and sauté 2 minutes longer.
  2. Whisk eggs and coconut milk in a mixing bowl. Season with salt and pepper.
  3. Thinly brush baking pan with oil, spread the chicken mixture evenly into the dish and cover with the egg mixture. Place dish in the oven and bake for 35-40 minutes at 180° C (fan assisted oven 160° C).
  4. Allow quiche to cool and serve with a green salad.

R318 Paleo Chocolate Pudding

Posted Fri, Aug 27, 21 by Sunsweet

  1. Combine all ingredients for the bottom crust. Put the mixture into small jars and press down to cover the bottom. Then refrigerate.
  2. Put all the ingredients apart from prunes for the pudding into a bowl and blend well with a hand blender until it thickens. Coarsely chop prunes and add to the mixture. Fill pudding into the glasses and chill again. Garnish with mint and coconut.

R319 Zucchini Fritters

Posted Fri, Aug 27, 21 by Sunsweet

  1. Coarsely grate zucchini, season with salt, and set aside for 10 minutes.
  2. Dice prunes and onions. Cut basil into strips and chives into rings.
  3. Squeeze zucchini vigorously with both hands to drain excess water. Place in a separate bowl. Add flour, egg, onions, basil, salt and pepper, and stir until mixture is smooth. Allow to stand for 10 minutes.
  4. Heat oil in a pan. Drop heaping tablespoons of batter into hot oil and fry each side for about 2 minutes until golden brown. Drain on a kitchen towel and serve.

Tip: a chive mayonnaise dip works well with this dish.

R320 Sweet Potato Ragout with Prunes

Posted Fri, Aug 27, 21 by Sunsweet

  1. Peel sweet potatoes and cut into 1 cm cubes. Peel and dice onions. Finely chop sage and parsley. Cut chilli into rings. Roast almonds in a pan without oil. Cook the pasta according to package directions.
  2. Heat oil in a pan. Add the potato cubes and sauté over medium heat for about 5-10 minutes. Add onions and herbs and sauté for 2 more minutes. Deglaze with vegetable stock. Add ricotta and prunes and simmer 1 minute longer. Season with salt, pepper, and nutmeg.
  3. Add pasta and lime juice. Serve sprinkled with almonds.

Tip: Sauté sage leaves in a little bit of oil until crispy and serve with the pasta.

R321 Low Fat Spaghetti Carbonara

Posted Fri, Aug 27, 21 by Sunsweet

  1. Peel and finely chop onions. Peel garlic and dice. Cut prunes into small cubes. Finely chop the parsley. Cut ham into cubes.
  2. Mix together cream cheese with 100 ml of water, eggs, Parmesan cheese, salt and pepper. Cook spaghetti according to package directions.
  3. Heat oil in a pan, and sauté garlic and onions until translucent. Add ham and prunes and sauté for 1 minute. Add stock and cooked pasta. Add the cream cheese mixture, stir vigorously and simmer for 2 minutes.
  4. Serve the pasta with fresh parsley and Parmesan cheese.

R322 Rolled Lasagne with prunes

Posted Fri, Aug 27, 21 by Sunsweet

  1. Place lasagna sheets in portions into salted boiling water for about 5 minutes. Drain and transfer to cold water.
  2. Peel and chop garlic. Dice mozzarella and zucchini, thaw spinach and coarsely chop. Halve tomatoes and prunes.
  3. Heat oil in a pan. Add zucchini and garlic and sauté for 5 minutes. Add prunes, tomatoes, and spinach and sauté for 2 more minutes. Put into a bowl and allow to cool. Season with salt, pepper, and chilli. Add half of the ricotta and mozzarella cheese. Place cooked lasagna sheets on a work surface and arrange portions of the spinach mixture on top. Roll up the sheets and place in a greased baking dish.
  4. Combine the remaining ricotta, cream, Parmesan cheese and thyme, then spread on top of the lasagna rolls together with the rest of the mozzarella. Bake in preheated oven at 170° C (fan assisted oven 150° C) until golden brown for about 25 minutes and serve.  

R323 Spaghetti with Walnut Spinach Pesto

Posted Fri, Aug 27, 21 by Sunsweet

  1. Cook the pasta according to package directions.
  2. For the pesto, finely chop spinach and parsley. Roast walnuts in a pan without oil. Peel and coarsely chop garlic. Cut prunes into small cubes.
  3. Combine spinach and parsley with walnuts, garlic, and oil in a bowl and mix gently. Fold Parmesan and prunes under the mixture. Season with salt and pepper.
  4. Drain pasta, mix with the pesto and serve immediately with coarse pepper and Parmesan.

R324 Belgian Prune Waffels

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat waffle iron. Finely chop prunes. Combine flour, salt, and baking powder in a large bowl. In a separate bowl, mix together egg yolks, butter, prunes, and buttermilk. Beat egg whites until stiff.
  2. Slowly mix the milk mixture into the flour bowl, but do not stir until smooth. Carefully fold beaten egg whites into the mixture.
  3. Bake the dough until golden brown in the waffle iron.
  4. Place bacon in a cold frying pan without oil and fry until crispy. Put bacon on paper towels and drain well. Heat 2 litres of water with vinegar to 90° C. Break eggs into individual cups. Stir water with a wooden spoon until a vortex is created. Add an egg and cook for 4 minutes. Remove the egg from the water and set aside; repeat with the remaining 3 eggs.
  5. Arrange waffles, egg, and bacon, sprinkle with chives and serve with maple syrup and prunes. 

R325 Danish Wholegrain Sandwich

Posted Fri, Aug 27, 21 by Sunsweet

  1. Finely chop prunes and dill and stir with cream cheese, yoghurt, mustard, and honey. Halve avocados, remove pit and slice the flesh. Cut tomatoes in half. Cut the salmon into wide strips.
  2. Toast bread and spread prune mixture. Top with lettuce and remaining ingredients. Garnish with sprouts and serve.

R326 Granola Muesli Bars

Posted Fri, Aug 27, 21 by Sunsweet

  1. Beat sugar, honey, and butter until fluffy. Gently stir egg, 1 pinch of salt and the cinnamon into the mixture. Chop prunes and apricots coarsely and fold together with oat flakes, granola, and nuts into the butter-egg mixture.
  2. Spread the mixture on a lined baking tray and bake in oven at 190° C (convection oven at 170° C) for 30-40 minutes. Allow to cool, then cut into bars. Wrap individually in parchment paper or in plastic foil. 

R327 Mango Vanilla Smoothie

Posted Fri, Aug 27, 21 by Sunsweet

  1. Peel and core mangoes and cut into cubes. Chop the prunes. Cut vanilla pod in half and scrape out the seeds.
  2. Combine orange juice, yoghurt, mango, and vanilla in a bowl and mix thoroughly. Add prunes and oats and puree for 10 seconds. Fill smoothie into glasses and serve.

R328 Chicken Radicchio Roll

Posted Fri, Aug 27, 21 by Sunsweet

  1. Wash chicken and cut into strips, season with salt and pepper. Wash herbs and chop coarsely. Clean yellow peppers and cut into fine strips. Cut prunes in halves. Peel carrots, cut into thin slices. Wash cucumber, dice, and salt.
  2. Heat oil in a pan. Sauté chicken strips on all sides over high heat for 5 minutes. Transfer to a bowl and add vegetables and prunes. Remove stalk from radicchio as a wedge-shaped piece discard large leaves. Wash the leaves.
  3. Firmly squeeze out excess liquid from cucumber and stir together with yoghurt. Place radicchio leaves on a countertop and add the chicken-vegetable mixture. Spread herbs on top and roll them up. Tie together with chive stalks and serve with the yoghurt.

R329 Summerly Roll

Posted Fri, Aug 27, 21 by Sunsweet

  1. Soak glass noodles according to package directions. Peel, core, and slice mango. Peel carrots and cut into slivers. Cut prunes in halves. Remove basil and mint leaves from stems. Wash lettuce and divide into large pieces.
  2. Soak rice paper sheets one by one for about 2 minutes in cold water and place on a kitchen towel, drain slightly. Drain the glass noodles and season with lime juice, salt, and chilli. Arrange 2 basil leaves and 3 mint leaves with some salad in the centre of each rice sheet. Place glass noodles, mango, carrots, and prunes on top. Fold sides a bit over filling, and then roll up.

Tip: serve with a dip of red and green chilli slices, chopped prunes, soy sauce, and sesame oil.

R330 Nori Prune Rolls

Posted Fri, Aug 27, 21 by Sunsweet

  1. Clean salad and cut into strips. Quarter prunes. Cut spring onions into rings. Stir wasabi with sesame oil, lime juice, salt, and pepper until smooth. Roast sesame seeds in a pan without oil. Mix all ingredients.
  2. Peel cucumber, remove seeds, and slice. Peel carrots and cut into slivers. Cut salmon into long slices.
  3. Spread out nori sheets (shiny side down). Arrange salmon on them. Spread spinach, cucumber, and carrots on salmon and roll up firmly. Brush water on ends so that the rolls do not open. Carefully cut the rolls into pieces with a sharp knife and serve.

Tip: serve with a mayo-wasabi dip and beet sprouts.

R331 Lettuce Wrap with Avocado

Posted Fri, Aug 27, 21 by Sunsweet

  1. Cook wild rice according to package directions. Chop walnuts coarsely and sauté in a pan without oil. Cut prunes in halves. Clean pepper and cut into fine strips. Halve avocado, dice, and mix with lime juice. Wash the lettuce and set 12 large leaves aside. Use the remaining salad for other dishes.
  2. Season cream cheese with salt and pepper. Drain rice and mix with cream cheese. Add walnuts and prunes. Arrange lettuce leaves on counter top. Spread the rice mixture, avocado and peppers on the leaves. Then firmly roll up, secure with a toothpick and serve.

R332 Prune Stollen

Posted Fri, Aug 27, 21 by Sunsweet

  1. Combine prunes, raisins, candied orange and lemon peel with rum and 10 tbsp. of warm water and soak overnight. Melt butter. Mix flour, yeast, sugar, vanilla sugar, salt, grated lemon zest, eggs, almonds and butter. Gradually add lukewarm milk and use the kneading hooks of the hand mixer. Finally, knead the dough powerfully with your hands.
  2. Cover and allow dough to sit in a warm place for at least 1 hour until volume has significantly increased. Add the soaked fruits and work them into the dough with your hands. Let dough rest for another 2 hours.
  3. Preheat the oven to 180° C (160° C convection oven). Shape dough into an oval. Press centre of dough down with a rolling pin. Fold one half of the dough over. Place stollen on a baking sheet lined with parchment paper and transfer into preheated oven. Bake for approx. 60 minutes.
  4. Brush hot stollen immediately with melted butter and dust with icing sugar. When stollen is completely cooled, dust again with icing sugar, cut into slices and serve.

R333 Simnel Cake

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat the oven at 170 °C (convection 150 °C).
  2. Mix butter and sugar. Add grated lemon zest. Slowly add eggs, flour, baking powder and starch. Fold in cinnamon, nutmeg, prunes and candied orange peel. Line the bottom and the sides of a cake spring form baking tin with baking paper. Spoon the dough into tin, place in preheated oven and bake for approx. 1 hour. Let it cool completely.
  3. Roll out about 200 g of marzipan and cut a circle (Ø 26 cm). Place onto the cake. Press slightly. Divide remaining marzipan into 11 equal pieces and form eleven balls. Position the balls on the marzipan circle. Brush cake topping with a little beaten egg yolk. Preheat the grill and place cake into the oven. Grill until marzipan begins to brown.

R334 Hot Chickpea Tomato Stew with Prunes

Posted Fri, Aug 27, 21 by Sunsweet

  1. Cut tomatoes into halves, cut celery into thin slices. Peel carrots and dice finely. Cut spring onions into rings. Cut prunes into slices. Coarsely chop green pepper and chilli peppers.
  2. Heat oil in a pot. Add carrots, onions, pepper, chilli peppers, celery, chickpeas and marjoram. Sauté at medium heat for 5 minutes. Sprinkle with sugar and sauté for another 2 minutes. Add tomatoes and tomato paste, deglaze with stock and cream. Add prunes and boil for 5 minutes.
  3. Add salt and pepper to taste. Sprinkle with some olive oil and decorate with marjoram.

R335 Exotic Lentil Soup with Prunes

Posted Fri, Aug 27, 21 by Sunsweet

  1. Peel carrots and slice. Dice celeriac, peel onions and cut into strips. Clean leek, cut into slices and wash. Peel potato and cut into pieces. Pull parsley leaves from the stems and chop coarsely.
  2. Heat oil in a pot. Add potato, onions, carrots and celeriac and steam for 5 minutes at medium heat. Add leek and steam for 2 more minutes. Deglaze with stock. Add lentils and simmer for 20 minutes at a medium heat. Add prunes and parsley.
  3. Season to taste with apple vinegar, salt and pepper.

Tip: Roast some almond slivers and add as topping to the soup. Serve with toasted rye bread.

R336 Prune Biscotti with White Chocolate

Posted Fri, Aug 27, 21 by Sunsweet

  1. Sieve flour, baking powder and salt into a bowl and mix well. Combine sugar, butter, eggs, vanilla sugar and chopped prunes in another large bowl and mix. Add flour mix and stir well with a wooden spoon. Add almonds.
  2. Divide dough into halves. Flour hands and shape 2 logs, each approx. 10 cm long. Line a baking sheet with parchment paper and place logs on it. Space logs well apart.
  3. Beat egg white in a cup until frothy. Paint the logs with the egg white.
  4. Bake in a pre-heated oven at 170 °C (not suitable for convection ovens) for 35 minutes on the centre rack. Remove baking sheet from the oven and let logs cool completely. Melt chocolate. Coarsely chop nuts.
  5. Remove logs from baking sheet and cut diagonally into slices using a serrated knife. Place slices on the baking sheet (with parchment paper) and bake for another 12 minutes. Turn slices and bake for 8 more minutes. Remove to a rack and cool. Decorate with melted chocolate and sprinkle with chopped nuts. Wait until chocolate has solidified and wrap as a gift.
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