Recipes - More Fruit

Recipes - More Fruit

Lentil and Apricot Dahl (vg)

(See the side of our apricot packs)

1 onion 2 cloves of garlic 2 tbs olive oil 250g red split lentils (rinsed)	50g dried apricots 2 tsp ground cardamon 1 litre vegetable stock.
Chop apricots into roughly 1cm pieces. Chop onion and garlic finely and gently fry in olive oil until soft. Add cardamon and stir around for 15 seconds. Add apricots and lentils, stir for 1 minute. Then add 1 litre of vegetable stock. Simmer on low heat for half hour. Puree, season with salt and pepper and serve with brown bread.

Apricot Ripple (v)

120g Dried Apricots
2 tbs brown sugar
140 ml double cream

230 ml thick plain yoghurt
50g crushed toasted hazlenuts
2 egg whites

Soak apricots overnight or for a couple of hours in just enough water to cover apricots. Puree soaked apricots and soaking liquid with 1 tbs of sugar in liquidiser or blender. Beat cream until stiff, then fold in the yoghurt. Fold in half of the apricot puree. Beat egg whites until stiff, and fold them carefully into the mixture. Finally, stir in the remaining apricot puree giving a ripple effect. Spoon into one glass dish or into bowls. Combine hazlenuts and brown sugar and sprinkle on top. Chill and serve.

Rich Apricot Puree (vg)

(Adapted from a Woman's Weekly recipe, 2007)

250g Unsulphured Apricots	1 Pint of Water
Soak the apricots overnight in one pint of water. Pour the apricots and the water into a saucepan and bring to the boil. Reduce the heat and simmer for about 40 - 50mins or until the apricots have softened. Allow to cool. Puree the apricots with the liquid in the pan and then sieve.

Creme Brulee (v)

(One of our winning recipes from the 2007 Fair Trade Competition, from Anna Guest)

500ml (18fl oz) double cream
1 fat juicy fairtrade vanilla pod
100g (4oz) caster sugar (plus extra for the topping)

4 egg yolks
1 whole egg
6 Ramekin Pots

Pre-heat the oven to gas Mk1 (140°C / 275°F)

Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into bits, and add these too. Bring to boiling point, then turn off the heat and put a lid on. Leave to infuse for five to ten minutes.

Beat the sugar and all the eggs together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture, whisking all the time until thickened - this indicates that the eggs have
begun to cook slightly (you should have a smooth custard the consistency of double cream - a grainy texture means it's been over-cooked and you'll have to start all over again).

Strain through a fine sieve into a large jug, then use this to fill 6 ramekins about two thirds full. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf and bake for about 30 minutes, or until the custards are just set and still a bit wobbly in the middle.

Remove from the water and allow to cool to room temperature.

When you're ready to serve, evenly sprinkle one level teaspoon of caster sugar over the surface of each crème then caramelise with a blowtorch. Leave to cool for a couple of minutes, then enjoy one of France's greatest
contributions to eating pleasure

Tropical Flapjacks (v)

(One of our winning recipes from the 2003 Fair Trade Recipe Competition, from Beth Bowdler, Cornwall)

300g Rolled Oats
225g Butter or Margarine
100g Tropical Wholefoods Diced Mango

110g Golden Syrup
110g Demerera Sugar

Heat the butter/margarine, sugar and golden syrup until melted. Take off the heat, add oats and mix well
Finally add the Tropical Wholefoods diced Mango. Press into a lined or greased/floured tin. Bake at 175 degrees C for approximately 25 minutes. Check after about 15 minutes to ensure the flapjacks aren't getting to brown - if so lower the heat as necessary. Mark into slices while still hot. When completely cold, remove from tin.

Beth also recommends them for childrens lunchboxes.

Granola (v)
(One of our winning recipes from the 2004 Fair Trade Recipe Competition, from Cathy Troupp)

6 parts oats, large and small mixed is quite nice
1 part wheat bran or wheat germ
1 part chopped nuts (I used hazelnuts and pecans)
1 part sunflower seeds
1 part sesame seeds
1 part coconut flakes

1 part chopped dried apricots and figs
1 part chopped dried mango and pineapple (easiest to cut with scissors)
1 part raisins
1 part sunflower oil
1-2 parts runny honey, depending on how sweet you like it

Mix all the ingredients except the oil, honey, raisins and dried mango, pineapple, figs and apricots in a roasting pan. Heat the honey and oil together in a bain marie. Spoon evenly over the mixture in the pan. Mix around. Roast in the oven for about 45 mins to 1 hour (depending on how full the pan is) at 150 degrees Celsius (not sure of gas mark). Stir thoroughly every 15 minutes. Take the pan out of the oven and immediately add the dried fruits and raisins while the mixture is still hot. Let cool and store in air tight container.

Other seeds and additions could be: soy flour and linseeds

Sun Dried Tropical Fruit Chutney (vg)

2.5cm Cube of Ginger peeled and finely sliced
2tbsp Sesame Oil
2-3 T. Wholefoods Red Hot Chilli Peppers
2 Good size Garlic Cloves mashed to a pulp
1 tsp Salt
1/2 cup Brown Sugar
200g Sun Dried Mango or Chewy Banana Chips or Dried Papaya, or a mixture of these

1/2 tsp Panchporan
Panchporan is a Bengali Spice Mixture Consisting of:
2 tsp Whole Cumin Seeds
2 tsp Whole Fennel Seeds
1 tsp Whole Nigella Seeds
3/4 tsp Whole Fenugreek Seeds
2 tsp Black Mustard Seeds

First soak your chosen dried fruit in enough water to submerge them. Leave for 20 minutes. Drain, keeping the soaking liquid. Then roughly puree the soaked fruits. Meanwhile make up your Panchporan mixture. Heat oil in a heavy pan. When hot put in your 1/2 teaspoon of Panchporan. Let spices pop and sizzle for a few seconds. Now put in the red hot chillis. Stir once and put in ginger and garlic. Stir for 5 seconds. Now add the soaked pureed fruits, salt and ginger. Add about a cup of the soaking liquid. Simmer on a medium/low flame until the chutney begins to thicken and take on a glazed look. If the chutney looks dry, add some more of the soaking liquid. Serve at room temperature. Store in a jar in the fridge.

Tropical Fruit Compote (v)
This looks very pretty served in 8 glass bowls or served all together in a single large bowl - and the flavour is great too!!

100g T. Wholefoods Sun Dried Mango
100g Papaya or Apricot
400ml Orange Juice
2 Earl Gray Tea Bags

1 freshly squeezed Lime - juice of
2 tsp Clear Honey
Tub of Creme Fraiche or Greek Yogurt
Packet of Amoretti Biscuits

Pour the orange and lime juice into a small pan. Add the Earl Grey tea bags and bring to the boil. Stir, remove from heat and add in the fruit pieces. Leave for 30 minutes. Remove the tea bags, add the honey. Simmer again for 15 minutes and allow to cool over night. Crunch the amoretti biscuits to form a base, place the compote on top, and then add a spoonful of creme fraiche or yogurt on top.

Thanks to Sarah

Banana Raisin Bread (v)
(Kindly given to us by Ann Taylor)

250g Self Raising Flour 50g Block Margarine 50g Caster Sugar 50g T. Wholefoods Chewy Banana Chips	50g Raisins 1 Egg, Beaten 75g Honey
Soak the fruits, and mix the batter ingredients as for the recipe above. Bake in a greased 1kg loaf tin in centre of the oven, Gas 4 180C for approx 60 minutes. Once out of the oven, allow to cool for 10 minutes before turning out.

Tropical Fruit Salad (vg)

100g T. Wholefoods Sun Dried Mango
150g T. Wholefoods Sun Dried Pineapple
50g T. Wholefoods Sun Dried Star Fruits
6 Lychees
2 Bananas, sliced
225g Red Currants or Raspberries - fresh or frozen

140ml Orange, or other Fruit Juice
2tbsp Kirsch, or other Sweet Alcohol (optional)
1/4 tsp Allspice, or Mixed Sweet Spice
15g Roasted Coconut Flakes

Soak the Sun Dried Mango, Pineapple and Star Fruit in warm water for 20 minutes. Puree the reconsistuted fruit in a food processor. Then add all the fresh fruit to this, taking care to mix gently so as to minimise damage of the fruits. Combine together the orange (or other fruit) juice, Kirsch and spices and pour over the mixed fruit. Cover and refridgerate for one to two hours, allowing the flavours to mingle. Sprinkle with the roasted coconut flakes.

Tropical Wholefoods is a registered brand of Fullwell Mill Ltd, Company Registration No: 2297114. Unit 5d Southwick Ind Est, Sunderland, SR5 3TX. Directors: Adam Brett, Peter Fawcett, Richard Friend and Kate Sebag.
		© FM Foods Ltd 2005