Wet Ingredients: 1
cup Currants soaked in 1/2 cup hot water 1 cup Coconut Oil, heated to liquid 1 cup Coconut Crystals 2 Tbsp Vanilla Extract 1 organic Egg lightly beaten
3 large carrots, unpeeled and grated 2 cups shredded coconut 1 tsp ground cinnamon powder 1 tbsp freshly grated ginger 2 cups soaked almonds (soaked overnight in 2 cups of water, then rinsed well and drained) 10 dried dates 1/2
cup currants 2 tbsp psyllium husk 2 tbsp chia seeds 1/4 cup maple syrup 30 g turmeric, freshly grated Pinch of salt
1/2 cup finely diced onion 1 cup chicken stock 3/4 cup pomegranate juice (one large pomegranate) 1/4
cup currants 1/4 teaspoon cayenne pepper 1 teaspoon fresh mint, finely chopped Salt and pepper to taste Cornstarch to thicken, 2 - 3 teaspoons mixed with cold water
kale 2 Tablespoons evoo 1 Tablespoon lemon juice 1/4
cup currants 1/4 cup Parmesan 1/4 cup pine nuts Put kale and olive oil in a bowl and toss by hand.
1/2
cup currants 1 cup spelt flour 1/4 teaspoon sea salt 1/2 teaspoon baking powder 1/2 teaspoon each of cinnamon + ginger 1/4 teaspoon each of nutmeg + all - spice 3 tablespoons vegan butter 1 flax or chia egg (1 tablespoon of seeds to 3 of water) 1/2 teaspoon vanilla extract 1/4 cup maple syrup
1/2 cup chopped pecans 3/4 cup ground flax seed 1/2 cup almond meal 1/2 cup coconut flour 1/2 cup quinoa flakes (or gf rolled oats) 3/4 tsp baking powder 1/4 tsp kosher salt 2 tsp ground cinnamon 1/3
cup currants 1 cup lightly packed shredded carrots 3 tbsp coconut oil (or ghee) 1/4 cup pure maple syrup (or another liquid sweetener) 1/2 cup applesauce 1 tsp pure vanilla extract 1 tbsp grated ginger
1 cup chopped onions 2 cloves garlic, minced 1 tablespoon extra virgin olive oil 1 cup finely chopped, toasted walnuts 1/2 cup crumbled extra-firm tofu (preferably herb - flavored) 1/4
cup currants or raisins 3 tablespoons fresh lemon juice 2 cups cooked brown rice 1/3 cup seasoned bread crumbs (optional) 1 dash olive oil (optional) Fresh oregano leaves (optional)
One pound fresh, roasted chestnuts, chopped 2 large ripe persimmons, chopped 2 ripe bananas, chopped 1/2
cup currants 1/2 cup fresh cranberries Lemon and orange zest Shredded coconut, to taste
2 cups all - purpose flour 3 Tablespoons granulated white sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup salted butter 1 cup buttermilk (low fat is fine) 1 large egg, beaten 3/4
cup currants 1/2 teaspoon caraway seeds (optional)
2 cups couscous, cooked according to package directions (I used whole wheat) 1/2
cup currants 1/2 cup sliced almonds, toasted 1/4 cup fresh parsley, chopped 3 green onions, thinly sliced (or a shallot, minced) 1/4 cup extra virgin olive oil 2 Tbsp.
Not exact matches
1
cup sweetened shredded coconut, preferably toasted (or an equal amount of moist, plump dried fruit, such as
currants,
1 package of watercress, (2
cups chopped) 2 endives (1/2 pound) 1 large Bartlett pear, cored and chopped 1/2
cup dried
currants 1/2
cup blue cheese crumbles 1/2
cup pecan halves 1/3
cup balsamic vinaigrette dressing
4
cups bread flour 1 tablespoon double - acting baking powder 1 teaspoon salt 3/4 teaspoon baking soda 1
cup raisins or dried
currants, rinsed in hot water and patted dry * 1 tablespoon caraway seeds * 2
cups buttermilk
Black Tea and
Currant Hot Cross Buns: Adapted / Copied from Poires au Chocolat 50g unsalted butter 225g whole milk (I used light and it worked fine) 300g strong white flour 150g wholemeal flour 7 / 8g instant yeast 50g caster sugar 1 tsp cinnamon 1/2 tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1
cup) each sultanas and black
currants 1
cup of strong black tea
salt 6 - 8
cups flour * 2
cups golden raisins or
currants (optional) 1/4
cup poppy and / or sesame seeds (optional)... Continued
SERVINGS Serves 4 - 6 INGREDIENTS 2
cups whole milk ricotta 1/4
cup maple syrup 1/2 teaspoon vanilla extract Zest of half a lemon 1/4 teaspoon salt 4
cups mixed berries (I used blackberries, raspberries, blueberries, gooseberries, and
currants) 2 teaspoons chopped fresh tarragon leaves
1 tablespoon extra-virgin olive oil 1 bunch green onions, chopped 3/4 teaspoons fine - grain sea salt 1
cup / 6.5 oz / 185 g quinoa, well rinsed and drained 2
cups water 1/4
cup / 1 oz / 30g dried
currants 1 lemon 2 sm - med zucchini, grated on box grater 4 tablespoons toasted sesame seeds 4 tablespoons chopped fresh dill
1/2 teaspoon saffron threads 1
cup sugar 1 tablespoon whiskey 1
cup unsalted butter 2 1/2
cups milk 3 teaspoons active dry yeast 2 eggs 1 teaspoon salt About 8
cups flour 64
currants or raisins
1/4
cup ghee (recipe here) or vegetable oil 1 onion, chopped fine 1 tablespoon Hurry Curry, recipe here 1 tablespoon flour 1 1/2
cups chicken stock 1 tablespoon
currant jelly or apricot jam 1 teaspoon lemon juice 2 tomatoes, peeled, seeded, and chopped 6 eggs
2
cups fresh wild berries + 1/2
cup for after baking (we used blueberries, raspberries, gooseberries and red
currants) 1 - 2 tbsp maple syrup or honey 1 tbsp lemon juice + freshly grated zest from 1/2 lemon 2 tbsp fresh mint leaves, finely chopped
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2
cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4
cup mini semisweet chocolate chips 1/2
cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2
cup dried cherrie, coarsely chopped (raisins,
currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)
For the muffins — 100 g whole wheat spelt flour — 70 g white spelt flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2 organic eggs — 7 tablespoons coconut oil — 1/2
cup oatmilk — 70 g natural cane sugar — 1 vanilla bean, split and seeded — 1/2
cup finely diced rhubarb — 1/2
cup red
currant — rhubarb compote
To make a
cup of glögi, I use about 3 tablespoons of the spice infusion, 1 and 1/2 tablespoons of red
currant juice Heikki's mom has made, and 1 and 1/2 dl of hot water.
Greek Chicken Stifado recipe courtesy CDKitchen 1 tablespoon olive oil 1 chicken, cut into pieces 1 pinch salt and pepper 1 onion, slivered 2 sweet red peppers, slivered 2 cloves garlic, slivered 1 can stewed tomatoes 1/2
cup Kalamata or other black olives 1/3
cup dried
currants 1 tablespoon lemon juice 1 teaspoon dried oregano 1 teaspoon mint
Stir in the
currants, pepitas, cooked rice and 1/4
cup of water.
2 sticks (8 ounces) salted butter, at room temperature 4 ounces cream cheese, at room temperature 1/2
cup sour cream 5 tablespoon sugar 1 3/4
cups all purpose flour 8 ounces semisweet chocolate, coarsely chopped (I used chocolate chips) 1
cup pecans (about 4 ounces), coarsely chopped 1/3
cup dried
currants (soaked in water or spirits if very dry; drained and dried) 1 1/2 teaspoons cinnamon 1/2
cup plus 2 tablespoons apricot preserves, strained
Ingredients: 1/2
cup amaranth 1/2
cup arborio rice 1 (14 ounce) can coconut milk 3
cups water 2 tablespoons honey or maple syrup 1/2 teaspoon sea salt Toppings of choice, for serving (I used cacao nibs, dried
currants, and coconut flakes)
1/4 red cabbage, finely shredded 1 large carrot, grated 1 cooked beet, grated, dried between paper towels 2
cups packed baby spinach leaves, stemmed, finely chopped 1/4
cup red onion, 1/4 - inch dice 1/4
cup dried
currants 3 tablespoons finely chopped fresh mint
1
cup packed light - brown sugar 1
cup granulated sugar 2 sticks unsalted butter, room temperature 2 large eggs, room temperature 1 teaspoon pure vanilla extract 2
cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2
cups old - fashioned rolled oats 1 1/2
cups finely grated carrots, (about 3 large carrots - I chopped and used a mini processor) 1
cup raisins (I used 1/2 golden raisins and 1/2
currants) Cream cheese filling (recipe below)
1/4
cup flour Kosher salt Freshly ground black pepper 1 tsp dried thyme 2 Tbls butter 3 pounds chicken pieces (We used thighs and legs) 4 slices bacon 1 medium onion, diced 1 medium green pepper, seeded and diced 2 tsps celery, diced 1 Tbls minced garlic 2 Tbls curry powder 3 Tbls dried cranberries or
currants 1 28 - ounce can chopped tomatoes and their juices 3 Tbls slivered almonds, toasted Cooked white rice
4
cups all - purpose flour, plus extra for
currants (I used 2 1/2 whole wheat 1 1/2 unbleached) 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons cold unsalted butter, cut into 1 / 2 - inch dice 1 3/4
cups cold buttermilk, shaken 1 extra-large egg, lightly beaten 1 teaspoon grated orange zest 1
cup dried
currants
With an open kitchen, a few tiny booths, and fresh flowers, the all - white dining room is a tranquil spot to enjoy a
cup of tea and a treat from the fika case (
currant scones, brioche rolls, tea cakes...) or a glass of wine with one of her more composed desserts like Murray's black pepper cheesecakes.
2
cups packed large flaked unsweetened coconut 1 1/2
cups rolled oats 1/4
cup dried
currants or raisins 1/4
cup chocolate chips 1/2
cup almond butter (or any nut / seed butter you like — see headnote) 1/2
cup honey or maple syrup 1/4
cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2
cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats into a fine powder.
6
cups fresh or frozen unsweetened red berries (raspberries, strawberries, red
currants, or any combination of these, with some pitted red cherries if desired) *
2
cups Basmati rice 3
cups filtered water 1/2 teaspoon salt 1 teaspoon saffron threads 2 Tablespoons warm water 3 Tablespoons olive oil 2 leeks (green part removed), chopped 1/2
cup minced red onion 2 teaspoons fresh lime zest 1
cup minced flat - leaf parsley 1
cup chopped fresh cilantro 1/2
cup minced fresh dill 1
cup raisins or
currants 1
cup shelled, chopped, and toasted pistachios or walnuts
For
Currant - Rosemary variation: Add 2 tablespoons ground almonds or oats, 1/3
cup dried
currants, and 1 tablespoon dried rosemary, crushed with fingers.
2 Tablespoons olive oil + more for garnish 1
cup finely diced onion 3 cloves garlic, minced 1
cup finely chopped mushrooms 1 1/2
cups long - grain white rice, rinsed Warm water 1 (16 - ounce) jar grape leaves 3 Tablespoons tomato paste 2 Tablespoons Zante
currants 3 Tablespoons pine nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4
cup minced fresh mint 1/4
cup lemon juice + more for garnish Salt and pepper to taste 1 (32 - ounce) package vegetable broth + water
2
cups whole grain spelt flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 1/2 teaspoons ground cardamom 1/2 teaspoon nutmeg 1/4 teaspoon sea salt 3/4
cup pumpkin puree 1/2
cup packed dark brown sugar + extra for sprinkles 1/3
cup brewed tea 1/4
cup apple butter 1/4
cup liquid coconut oil 1 Tablespoon molasses 1 Tablespoon ground flaxseeds 1 teaspoon apple cider vinegar 1/2
cup raisins or Zante
currants (optional)
3
cups peeled (if desired), cored, and diced pears, mixed varieties 1/2
cup peeled, cored, and diced tart apple 1/2
cup chopped onion 1/4
cup minced candied ginger 1/4
cup seedless sultanas or dried
currants 5oz apple cider vinegar 1/2
cup raw sugar or light brown sugar 1 clove garlic, sliced 1/2 T grated fresh ginger 1/4 tsp salt 1/4 tsp red pepper flakes 1/4 tsp ground dried ginger
Black
currant, narcissus, sandalwood, roasted cacao nib, molasses in aroma and small
cup.
A
cup of red
currants contains more than half of your daily requirement of vitamin C; white
currants are missing a few of the red variety's antioxidant pigments (since they're an albino variety of the same fruit), but they're just as nutritious.
1
cup dried fruit, such as sour cherries, cranberries,
currants, raisins, apricots, figs, or pineapple, coarsely chopped
Ingredients (makes 5 large or 10 smaller bunnies) • 200g creamed coconut, chopped • 2 big tbsp raw honey • 1/4 tsp vanilla powder • 1 big tbsp nut butter of your choice • 1/2
cup chopped raw Brazil nuts • 1/2
cup mixed sultanas,
currants and raisins • Pinch of fine sea salt • 1⁄3
cup raw cacao powder
Add lemon juice, 1/2
cup broth, 1 garlic clove, and
currants.
Ingredients 18 whole pitted prunes 1/2
cup dried
currants 1
cup raisins 24 dried apricot halves 1/4
cup Bourbon 3 cooking apples, unpeeled, cored and chopped.
I substitute
currants for raisins, 1/4
cup brown teff for almonds and occasionally add 1/4
cup flax seed meal.
Ingredients: • 1/2
cup firmly packed brown sugar • 1/4
cup coconut oil, softened • 1
cup sour cream • 2 eggs (room temperature) • 1/2
cup re-hydrated, desiccated coconut (re-hydrate 1/2
cup coconut with 2 T maple syrup and 2 T water; mix and let stand for approx. 30 minutes until liquid is absorbed) • 1/2
cup raisins, dried cranberries, dried blueberries or
currants • 2 medium (1
cup) carrots, very finely grated (I use a Microplane zester for very fine shreds) • 1 1/2
cups all - purpose flour • 1 teaspoon baking soda • 1/2 teaspoon ground cinnamon • 1 teaspoon vanilla extract Instructions: Heat oven to 375 °F.
Ingredients: 3 - 4 large beet green leaves or 4 - 8 small to medium pieces 1.5
cups organic frozen strawberries 1
cup organic frozen blueberries 2 tablespoons of hemp hearts 1 sprig of
currants (mixed in, on top or both) 1/3
cup pomegranate juice
One
cup of black
currants have over 3x your daily requirements of vitamin C, but they are also high in other basic nutrients.
dark chocolate (50 — 60 % cacao) 1 teaspoon virgin coconut oil 1/4
cup unsweetened shredded coconut, toasted 1/4
cup salted cashew pieces 2 tablespoons dried
currants