ingredients: 250 grams (1 1/4 cups) sugar 142 grams (1/2 cup plus 2 tablespoons, 10 tablespoons) butter, softened 1/4 teaspoon salt 3 eggs 215 grams (7.5 ounces, 1 2/3 cup fluffed and spooned) flour 140 grams (5 ounces, 2/3 cup) sour cream 4
finely chopped prune plums 1/3 -1 / 2 cup dark chocolate chips 1 tablespoon flour
Not exact matches
Ingredients 1 tbs olive oil 1 onion,
finely chopped 1 organic free - range chicken, cut into at least 8 pieces 1 tin of tomatoes 1 small bag of
prunes 4 cloves of garlic, crushed A couple of handfuls of pine nuts 1 tbs ground almonds 1 tsp Cinnamon 25g dark organic cooking chocolate
Ingredients 1 medium butternut squash (1 1/2 pounds) 2 medium shallots, finally
chopped 1/3 cup shelled natural pistachios, coarsely
chopped 3 large
prunes, coarsely
chopped 2 tbsp preferred cooking oil 2 tsp mint (
finely shredded fresh or dried) 1 to 1 1/2 tbsp fresh lemon juice Kosher / coarse salt Cayenne pepper
Quick lamb tagine with tabbouleh 2 tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2 tbsp ras el hanout (a Middle Eastern spice mixture — we like Bart) 300 ml chicken stock400g tin
chopped tomatoes1 preserved lemon, flesh removed, rind
finely sliced400g tin chickpeas, drained and rinsed80g pitted
prunes, roughly choppedHandful of fresh coriander,
chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful of fresh flatleaf parsley, choppedGood glug of extra-virgin olive oilJuice of 1 lemon Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutes.
2 tbsp olive oil2 red onions, sliced2 garlic cloves, crushed700g British lamb neck fillets, diced2 tbsp ras el hanout (a Middle Eastern spice mixture — we like Bart) 300 ml chicken stock400g tin
chopped tomatoes1 preserved lemon, flesh removed, rind
finely sliced400g tin chickpeas, drained and rinsed80g pitted
prunes, roughly choppedHandful of fresh coriander,
chopped, to serve For the tabbouleh 160g bulgur wheat600ml chicken stockLarge handful of fresh flatleaf parsley, choppedGood glug of extra-virgin olive oilJuice of 1 lemon Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutes.
Process until the
prunes are
finely chopped.
1 small cinnamon stick 1⁄2 star anise 1 kg plums, stoned and diced 500g pears, cored and diced 250g shallots,
finely chopped 400g light muscovado sugar 500 ml red wine vinegar 200g
prunes, roughly
chopped Thumb - sized piece fresh ginger, peeled and
chopped