Recipes with prunes

Curried cilantro crepes with mushroom and prunes filling

For 4 people

Ingredients:

• 3 organic eggs 350 ml milk
• 4 tbsp olive oil salt
• 150 g flour 1/4 bunch coriander greens
• 1 TL Currypulver
• 200 g Austernpilze
• 200 g brown mushrooms
• 1 Zucchini
• 1 shallot 100 g Californian
• Prunes 150 g sour cream
• Pepper from the mill Chili flakes

Preparation:

1. Whisk eggs with milk and 1 tablespoon oil, mix in 1/4 teaspoon salt and flour until a smooth batter forms. Wash the cilantro, shake dry and chop. Mix the coriander and curry into the batter. Let the dough swell for about 10 minutes.
2. Clean mushrooms and cut into small pieces. Wash, trim and coarsely grate zucchini. Peel and chop the shallot. Cut plums into pieces.
3. Heat 1 tablespoon of oil in a pan, sauté the shallot until translucent, add the mushrooms and sauté for 5 minutes. Add grated zucchini and prunes and sauté briefly. Stir in the cream and heat briefly. Season with salt and pepper.
4. Brush the pan with the rest of the oil. Spread a thin portion of the batter in the pan and bake until light brown on both sides. Bake 8 thin crêpes one after the other. Serve the crepes with the filling. Sprinkle with chili flakes.

Per Person 520 kcal, Fat 30 g. Time: approx. 30 minutes

Carrot Mango Buttermilk Smoothie

For 4 glasses (each 200 ml)

Ingredients:

• 1 ripe mango 150 ml carrot juice 250 ml buttermilk
• 200 ml plum drink, e.g. from Sunsweet
• 2 stalks of lemon balm 12 Californian
• Prunes 4 wooden skewers

Preparation:

1. Peel the mango, remove the stone from the flesh and cut into pieces. Finely puree the mango, juice, buttermilk and plum drink in a blender. Pour into four glasses.
2. Rinse lemon balm, pluck off leaves. Thread leaves and plums onto skewers. Serve with the smoothie.

Per Person 90 kcal, Fat 1 g. Time: approx. 15 minutes

Coconut soup with king prawns and prunes

For 4 people:

Ingredients:

• 2 large sweet potatoes
• 1 shallot
• 1 piece of ginger (2 cm)
• 4 spring onions
• 2 tbsp coconut oil
• 400 ml vegetable broth
• 2 Kaffirlimettenblätter (Asialaden)
• 100 grams of red lentils
• 100 g California prunes
• 2 EL sesame together
• Salt pepper from the mill
• 1/4 tsp ground cumin
• 8 king prawns, ready to cook, peeled, deveined
• 400 ml coconut milk
• 1 tbsp lime juice

Preparation:

1. Peel sweet potatoes and cut into pieces. Peel and chop the shallot and ginger. Clean, wash and cut the spring onions into rings. Heat 1 tbsp oil. Sauté the sweet potatoes, shallots and ginger in it. Add the broth, spring onions and kaffir lime leaves and cook for about 15 minutes.
2. Prepare lentils according to package directions. Cut the prunes into pieces, roast the sesame seeds until golden brown. Mix the lentils with prunes and sesame and season with salt, pepper and cumin.
3. Rinse the prawns in cold water and pat dry. Heat the rest of the coconut oil. Fry the shrimp for 5-7 minutes on all sides. Season with salt and pepper.
4. Add coconut milk to the soup, bring to the boil and season with salt, pepper and lime juice. Remove kaffir lime leaves. Serve soup with prawns and lentil-plum mixture.

Per Person 340 kcal, Fat 7 g. Time: approx. 45 minutes

Prunes Sheep Cheese Peppers

For 4 people

Ingredients:

• 200g quinoa salt
• 100 g California prunes
• 200 g feta cheese
• 150 g sour cream
• Salt pepper from the mill
• 2 large red peppers
• 2 large yellow peppers
• 100 ml vegetable broth
• 1 box garden or watercress

Zuberitung:

1. Rinse the quinoa with water and cook in twice the amount of salted water for about 15-18 minutes until soft. Preheat the oven to 200 degrees (180 degrees for a fan oven).
2. Cut the plums and sheep’s cheese into small cubes, mix. Mix the quinoa with half the plum mixture and 4 tablespoons sour cream, season with salt and pepper.
3. Halve the peppers lengthwise, clean, wash and place in a casserole dish. Place the filling in the opening and sprinkle with the rest of the plum mixture. Mix the rest of the sour cream and broth together, pour into the casserole dish. Bake the peppers for about 15 minutes. Serve sprinkled with cress.

Per Person 430 kcal, Fat 15 g. Time: approx. 40 minutes

Lime Prune Muffins with toasted slivers of almonds

For 12 pieces

Ingredients:

• 24 California prunes
• 100 g Almond chips
• 40 g Butter
• 60 g raw cane sugar
• 3 Organic Eggs
• 120ml milk
• Juice and zest of one organic lime
• 200 grams of wheat flour
• 2 teaspoons baking powder powdered sugar

1. Finely puree 12 plums with 3-4 tablespoons of hot water in a blender. Preheat the oven to 200 degrees (180 degrees for a fan oven).
2. Roast the almonds and finely dice the rest of the plums.
3. Cream the butter with the sugar. Stir in eggs. Stir in the milk, puree, juice and half of the zest. Mix the flour, baking powder and almonds, stir into the batter. Stir in the diced plums.
4. Grease muffin cases. Pour in the batter, bake for about 20 minutes. Allow to cool and serve sprinkled with the remaining lime zest.

220 kcal per piece, fat 32 g. Time: approx. 40 minutes

Calorie-saving tip: thanks to the plum puree, you need less butter and raw cane sugar than with conventional muffins.

Chicken and Prunes Skewers with Carrot Rice

For 4 people

Ingredients:

• 75 ml orange juice
• 1 TL Harissapaste
• 29 California Prunes
• 240 g basmati rice salt
• 2 carrots Ground pepper
• 1⁄2 tsp coriander, ground 400 g chicken breast fillet
• 250 g Cherrytomaten
• 8 lemongrass stalks
• 3 tbsp sunflower oil

Preparation:

1. Finely puree the orange juice, harissa paste and 5 prunes. Season with salt and pepper.
2. Prepare rice according to package directions. Peel and coarsely grate the carrots. Add to the rice 5 minutes before the end of the cooking time. Season the rice with salt, pepper and coriander.
3. Rinse the chicken in cold water, pat dry and cut into bite-sized pieces. Wash tomatoes and lemongrass, pat dry. Place the meat, tomatoes and the rest of the plums alternately on the lemongrass. Season with salt and pepper. Heat oil in a pan. Fry the skewers on all sides for approx. 8-10 minutes. Serve rice with skewers and dip.

Per Person 520 kcal, Fat 10 g. Time: approx. 35 minutes