Apricot Cake Recipe

Ingredients :

200 g apricots (not too ripe)
125 g butter
2 tablespoons honey
3 eggs
150 g caster sugar
1 teaspoon of bitter almond extract
1 teaspoon vanilla powder or liquid
180 g of flour
1/2 teaspoon baking powder
60 g ground almonds
3 tablespoons flaked almonds
Production

PREPARATION :

1 Pick up the apricots and cut them into small cubes. Melt 25 g butter in a frying pan and fry the apricots with the honey for 10 minutes, stirring regularly to caramelize on all sides.

2 Beat eggs with sugar, bitter almond extract and vanilla. Add the flour and yeast, then the remaining melted butter, powdered almonds and apricots.
Finally
Pour the mixture into a cake pan, sprinkle with shredded almonds and bake for 30 to 35 minutes at 200 ° C. Serve warm or cold.

Apricot Cake Recipe

Ingredients:

200 g apricots (not too ripe)
125 g butter
2 tablespoons honey
3 eggs
150 g caster sugar
1 teaspoon of bitter almond extract
1 teaspoon vanilla powder or liquid
180 g of flour
1/2 teaspoon baking powder
60 g ground almonds
3 tablespoons flaked almonds
Production

PREPARATION:

1 Pick up the apricots and cut them into small cubes. Melt 25 g butter in a frying pan and fry the apricots with the honey for 10 minutes, stirring regularly to caramelize on all sides.
2 Beat eggs with sugar, bitter almond extract and vanilla. Add the flour and yeast, then the remaining melted butter, powdered almonds and apricots.
Finally
Pour the mixture into a cake pan, sprinkle with shredded almonds and bake for 30 to 35 minutes at 200 ° C. Serve warm or cold

Seitan Tagine With Apricots and Dates [Vegan]

For the Seitan Tagine

Seitan Tagine

INGREDIENTS

  • 26.5 ounces simmered seitan, chopped into bite-size pieces
  • 6 tablespoons ras el hanout (spice mix available in most large supermarkets)
  • 6 tablespoons olive oil
  • 2 large onions, sliced
  • 3 cloves garlic
  • 3 16-ounce cans chopped tomatoes
  • 1 red pepper, chopped
  • 1/2 cup dried apricots, halved
  • 1/4 cup dates, halved
  • 1 teaspoon saffron stems, soaked in a bit of water
  • 2 cups vegetable stock
  • 1 tablespoon agave nectar
  • Small handful of fresh coriander
  • Small handful of fresh parsley
  • 1/4 cup flaked almonds

PREPARATION

  1. Start by rubbing together 3 tablespoons of the olive oil, seitan and ras el hanout and place in the fridge to marinade while you prepare everything else, or for 30 minutes or so.
  2. Heat olive oil in a large high sided non stick pan (or if you have a tagine even better!), add onions and cook until softened. Then add the seitan and turn up the heat to brown and crisp up the seitan chunks. Once brown add the garlic, stir and cook for 1 minute then add all ingredients from chopped tomatoes through to the agave.
  3. Bring tagine to the boil, reduce heat to simmer, half cover with a lid and leave to simmer for about 1-3 hours to combine all the flavors and reduce the liquid (depending on how much time you have, the longer the better really).
  4. Once liquid has reduced down and your kitchen smells amazing, throw in the coriander, parsley and almonds, stir through and serve.

Source: www.onegreenplanet.org

Slow cooker chicken tagine with apricots and chickpeas

INGREDIENTS
  • 1½ tablespoons canola oil
  • 8 bone-in chicken thighs with the skin removed
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 2½ cups chopped yellow onion (2½ medium onions)
  • ¼ cup finely chopped garlic (10-12 med cloves)
  • 1¼ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ¾ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • 1½ cups low salt chicken broth (I use Swanson)
  • 2 teaspoons honey
  • 2 (3-inch) cinnamon sticks
  • ⅔ cup chopped dried apricots
  • 2 (15-ounce) cans organic chickpeas, drained and rinsed
  • Garnishes:
  • 3 tablespoons oil (to cook almonds)
  • ¾ cup whole blanced almonds
  • ¼ cup cilantro leaves, roughly chopped
  • 2 lemons, cut into wedges
  • Suggested Accompaniment: Couscous or rice
INSTRUCTIONS
  1. Season the tops of the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper.
  2. Heat a large skillet over medium-high heat. Add oil to the pan and swirl to coat. Add chicken to pan, top/seasoned side down. Cook for 5 minutes, until nicely browned on the top side only. Transfer to a plate.
  3. Add onion and garlic to pan and sauté 4 minutes, stirring occasionally, until softened. Add spices: cumin, coriander, paprika, turmeric, ginger, red pepper and 1 teaspoon salt. Cook, stirring constantly, for 1 minute. Add broth and honey, scraping pan to loosen browned bits. Bring to a simmer. Carefully pour hot mixture into a 6-quart electric slow cooker. Stir in apricots, chickpeas and cinnamon sticks. Arrange chicken on top, browned side facing up. Cover and cook on LOW for 6 hours. Discard cinnamon sticks.
  4. Brown the Almonds: Heat olive oil in a small skillet over medium heat. Cook the almonds, tossing constantly, until lightly browned. Drain on paper towels.
  5. To Serve: Serve over couscous or rice. Sprinkle generously with almonds and cilantro and place a couple of lemon wedges on each plate.

Source: www.panningtheglobe.com

PERSIAN MEATBALL SOUP WITH APRICOTS, BROWN RICE, AND YOGURT

INGREDIENTS
  • 3 tablespoons olive oil, divided
  • 1 cup thinly sliced shallots (3-4 medium shallots)
  • 1 cup brown rice, rinsed and drained (or substitute 1 cup farro or 1 cup wheat berries)
  • 1½ cups dried apricots – about 2 dozen – each apricot sliced in half. (My favorite are the organic unsulphured apricots)
  • 8 cups low salt chicken broth, divided
  • 1 teaspoon dried thyme
  • 1 teaspoon dried mint
  • 2 teaspoons kosher salt, divided, plus more, to taste
  • 1 pound lean ground beef
  • 1 medium yellow onion, peeled and grated on a box grater
  • ¾ pound yellow flesh potatoes, cut into ½-inch dice (3 small potatoes)
  • Freshly ground black pepper, to taste
  • Toppings:
  • 1½ cups plain yogurt
  • ¼ cup chopped fresh mint leaves
  • ¼ cup chopped fresh tarragon leaves
INSTRUCTIONS
  1. Start The Soup: Heat 2 tablespoons oil in a large heavy pot over medium heat. Sauté the shallots for 3-4 minutes, until they soften. Add the rice toss it around in the pot until all the grains are coated with oil. Add the apricots and 5 cups of chicken broth. Bring the soup to a boil. Reduce the heat to low. Cook at a strong simmer for 30 minutes.
  2. Shape and cook the meatballs: While the soup is simmering mix the ground beef with the onion and 1 teaspoon salt. Roll into small (1-inch) balls. (30-32 meatballs) Spread a tablespoon of olive oil over the bottom of a large skillet. Add the meatballs to the skillet and turn the heat to medium-high. Brown the meatballs on all sides, 4-5 minutes total. Remove from heat.
  3. Finish The Soup: Once the soup has simmered for 30 minutes, add the meatballs, potatoes, remaining 3 cups of broth, dried thyme, dried mint, and 1 teaspoon of salt. Turn the heat to high to bring the pot to a boil. Reduce to low and simmer for 15 minutes longer, or until the rice is tender. Remove from heat. Cover the pot and let it sit for 5-10 minutes. Season with salt and pepper, to taste.
  4. To Serve: Ladle soup into individual bowls. Top each bowl with a heaping tablespoon of yogurt and a heaping teaspoon of each of the fresh herbs.

Source: www.panningtheglobe.com

Slow Cooker Chicken Tagine With Apricots and Chickpeas

INGREDIENTS
  • 1½ tablespoons canola oil
  • 8 bone-in chicken thighs with the skin removed
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • 2½ cups chopped yellow onion (2½ medium onions)
  • ¼ cup finely chopped garlic (10-12 med cloves)
  • 1¼ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ¾ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • 1½ cups low salt chicken broth (I use Swanson)
  • 2 teaspoons honey
  • 2 (3-inch) cinnamon sticks
  • ⅔ cup chopped dried apricots
  • 2 (15-ounce) cans organic chickpeas, drained and rinsed
  • Garnishes:
  • 3 tablespoons oil (to cook almonds)
  • ¾ cup whole blanced almonds
  • ¼ cup cilantro leaves, roughly chopped
  • 2 lemons, cut into wedges
  • Suggested Accompaniment: Couscous or rice
INSTRUCTIONS
  1. Season the tops of the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper.
  2. Heat a large skillet over medium-high heat. Add oil to the pan and swirl to coat. Add chicken to pan, top/seasoned side down. Cook for 5 minutes, until nicely browned on the top side only. Transfer to a plate.
  3. Add onion and garlic to pan and sauté 4 minutes, stirring occasionally, until softened. Add spices: cumin, coriander, paprika, turmeric, ginger, red pepper and 1 teaspoon salt. Cook, stirring constantly, for 1 minute. Add broth and honey, scraping pan to loosen browned bits. Bring to a simmer. Carefully pour hot mixture into a 6-quart electric slow cooker. Stir in apricots, chickpeas and cinnamon sticks. Arrange chicken on top, browned side facing up. Cover and cook on LOW for 6 hours. Discard cinnamon sticks.
  4. Brown the Almonds: Heat olive oil in a small skillet over medium heat. Cook the almonds, tossing constantly, until lightly browned. Drain on paper towels.
  5. To Serve: Serve over couscous or rice. Sprinkle generously with almonds and cilantro and place a couple of lemon wedges on each plate.

Source: www.panningtheglobe.com

Seitan Tagine With Apricots and Dates [Vegan]

INGREDIENTS

  • 26.5 ounces simmered seitan, chopped into bite-size pieces
  • 6 tablespoons ras el hanout (spice mix available in most large supermarkets)
  • 6 tablespoons olive oil
  • 2 large onions, sliced
  • 3 cloves garlic
  • 3 16-ounce cans chopped tomatoes
  • 1 red pepper, chopped
  • 1/2 cup dried apricots, halved
  • 1/4 cup dates, halved
  • 1 teaspoon saffron stems, soaked in a bit of water
  • 2 cups vegetable stock
  • 1 tablespoon agave nectar
  • Small handful of fresh coriander
  • Small handful of fresh parsley
  • 1/4 cup flaked almonds

PREPARATION

  1. Start by rubbing together 3 tablespoons of the olive oil, seitan and ras el hanout and place in the fridge to marinade while you prepare everything else, or for 30 minutes or so.
  2. Heat olive oil in a large high sided non stick pan (or if you have a tagine even better!), add onions and cook until softened. Then add the seitan and turn up the heat to brown and crisp up the seitan chunks. Once brown add the garlic, stir and cook for 1 minute then add all ingredients from chopped tomatoes through to the agave.
  3. Bring tagine to the boil, reduce heat to simmer, half cover with a lid and leave to simmer for about 1-3 hours to combine all the flavors and reduce the liquid (depending on how much time you have, the longer the better really).
  4. Once liquid has reduced down and your kitchen smells amazing, throw in the coriander, parsley and almonds, stir through and serve.

Source: www.onegreenplanet.org