Inspiration

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Apricot cake with chocolate

250 g butter
200 g sugar
1 P vanilla sugar
4 eggs
250 g flour
1 P baking powder
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp kardamom powder
200 g dried apricots
100 g  walnuts
150 g dark chocolate

Mix butter, sugar, vanilla sugar and eggs until you got a fluffy consistency.  Sieve flour, baking powder and spices on the butter mixture and stir it.  Fold in the chopped apricots and walnuts.

Butter a loaf pan and fill the dough in. Bake about 75 min at 175 °C (top/bottom heat).

After about half of the baking time cut the cake carefully lengthwise. Check at the end of the baking time with a fork. Cover with chocolate after cooling.

Apricot-Carrot soup

1 onion
200 g potatoes
600 g carrots
40 g ginger
200 g dried Apricots
4 tsp olive oil
4 tsp curry powder
900 ml vegetable stock
Salt
Pepper
Sugar
200 g cream yogurt
Coriander

Peel and cut onions, potatoes, carrots and ginger. Cut dried apricots into strips. Heat oil in a pan and fry the onion with half the dried apricots. Add curry powder, the diced vegetables and the vegetable broth. Let it simmer for approx. 45 minutes on low heat. Then puree together with the cream yoghurt. Garnish with remaining apricots and coriander.

Lamb with dried fruits

500 g lamb stew
1 onion
300 g peeled tomatoes (canned)
1/2 tsp tomato paste
1/2 tsp curry powder
1/2 tsp ground sweet red pepper
100 g dried apricots
100 g dried plums
Salt
Sugar
Lemon juice
Oil

Fry meat and diced onions in oil. Cut the peeled tomatoes into pieces and add with the tomato paste and spices to the meat. Simmer approx.  1.5 hours. Now add the sliced apricots and plums and continue to cook for about 1 hour. Season with salt, sugar and lemon juice. Serve with rice or couscous.

Apricot balls

350 g dried apricots
300 g marzipan
150 g icing Sugar
3 tsp apricot jam
Peel of 2 oranges
150 g sugar

Cover the apricots with hot water and leave for about 2 hours. Then pour off the water. Puree apricots with marzipan, icing sugar and jam until smooth. Form into balls. Mix sugar and orange peel and roll the balls in it. Let them dry overnight.

Apricot-Garlic-Butter

2 cloves of garlic
5 dried apricots
125 g soft butter
½ bunch of parsley
Salt and pepper

Chip garlic, apricots and parsley. Mix with the butter until it has got a creamy consistency and season with salt and pepper. Goes well with fresh bread or grilled meat.

Hazelnut muffins with dried figs

4 eggs
120 g sugar
200 g ground hazelnuts

Frosting:
150 g white chocolate
30 g butter
150 g cream cheese
120 g dried figs

Separate the eggs.  Stir egg whites until stiff, mix egg yolks until frothy with sugar and hazelnuts. Fold in the beaten egg whites. Fill in muffin cups and bake 25 minutes at 175 ° C. Let them cool down.

Melt the white chocolate. Mix the butter with the cream cheese and the chocolate. Dice the figs and add 2/3 to the chocolate cream. Let the cream rest about 30 minutes in the fridge. Then spread on the muffins. Garnish with the remaining figs.