True allies against stress and fatigue, raisins, almonds and other nuts are excellent, especially when they give our dishes a crunch or sweetness. Yes, dried fruits are particularly high in calories. This is true for dehydrated fruits (around 250 calories per 100g) as well as oilseeds (around 600 calories per 100g). However, it would be a shame to ignore these concentrates of nutritional benefits. Provided you do not fall into the package, your balance will see nothing but fire, and your body will benefit from all its properties.

Rich in iron, potassium and magnesium, figs Canada, prunes, dates, dried apricots, raisins or even dried bananas will help you fight against fatigue, both physical and intellectual, and against the little blues. Very concentrated in good essential fatty acids, walnuts, almonds, hazelnuts, and company will contribute to your good cardiovascular health. Remember that all these dried fruits are a mine to increase fibre intake.

Contents

Make Your Restaurant Menus Healthy With Dry Fruits.

The Secrets of Healthy Snacking.

Best Dried Fruit Recipes You Can Add To Your Restaurant Menu.

Thai poultry curry stuffed with dried fruits.

Panna Cotta With Orange Blossom Stewed Dried Apricots – Almonds.

Veal Fillet Stuffed With Dried Fruit.

Nut Pie.

The Secrets of Healthy Snacking

Of course, you will have to adapt your daily portions of dried fruits to your needs. If you have normal physical activity, do not crunch more than three dates and about ten almonds per day, for example. But athletes, pregnant women, teenagers and the elderly can increase the proportions. The main thing is to combine dehydrated fruits and oilseeds during the same intake and chew them well to make the most of their nutrients.

On the oilseed side, avoid grilled and/or salty preparations. Once these precautions have been taken, have fun. Bite into them at snack time, sprinkle them over your salads and vegetables, and incorporate them into your desserts.

Best Dried Fruit Recipes You Can Add To Your Restaurant Menu

Thai poultry curry stuffed with dried fruits

Preparation time: 20 mins

For four people)

Ingredients:

Stuffing of dried fruits

• Six dried apricots
• 125 g raisins
• One handful of hazelnuts
• One handful of pistachios
• One handful of almonds
• 1 tbsp of honey, one pinch of salt and pepper

Poultry

• Four skinless poultry fillets

Curry sauce

• Two shallots
• One large carrot
• 2 cm of ginger root
• Two lemongrass sticks
• 1/2 red pepper
• One not-very-ripe banana
• 1/2 apple
• Red and yellow curry paste
• One brick of coconut milk
• 1 tsp soy sauce
• 2 tbsp rapeseed oil

Toppings

• 1/2 pumpkin
• One red pepper
• One apple

Preparation:

Stuffing of dried fruits

• Crush the dried fruits;
• Add honey, salt and pepper;

Stuffed poultry

• Open the fillets lengthwise and spread a thin strip of stuffing;
• Roll the fillets into a sausage using a sheet of cling film. Tighten and knot each end;
• Boil the water in a large pot, add the ballotines, cover and turn off the heat. Leave to cook for 15 minutes.

Curry Sauce

• Peel and finely chop the vegetables and fruits and grate the ginger;
• Fry them in a Dutch oven with the rapeseed oil (in the order indicated on the list);
• At the end of cooking, add the curry paste. Three minutes later, pour the coconut milk and soy sauce. Cook for a few minutes, then mix.

Trim

• Deseed the pumpkins, dice;
• Cut the peppers into 1 cm squares;
• Dice the apples;
• Cook everything in the curry sauce.

Dressage

• Pour the vegetables into a deep plate;
• Cut the poultry fillets into thick rounds; arrange them around the vegetables.

Chef’s tip:

Serve with rice.

Panna Cotta With Orange Blossom Stewed Dried Apricots – Almonds.

Preparation time: 20 mins

For four people)

Ingredients:

Compote

• 240g dried apricots
• 300g water
• 45g honey
• 50g slivered almonds

Panna cotta

• 370g soy cream
• 40g soy milk
• 40g of honey
• 8 ml orange blossom
• Four sheets of gelatin

Preparation:

Apricot – almond compote

• Cut the dried apricots into small cubes;
• In a hot skillet, colour the almonds;
• Bring the water mixed with the honey to a boil. Once boiling, add the cubes of dried apricots. Cover and cook for about 5 minutes;
• When all the water has evaporated, pour the preparation into another container. Add the almonds. Store at room temperature.

Panna cotta

• Soak gelatin in cold water;
• Pour the soy cream, milk, honey and orange blossom in a saucepan. Bring everything to a boil;
• Add the gelatine sheets to the saucepan, stir and cook just for 1 minute over low heat.

Dressage

• Pour the panna cotta into the verrines and put them in the fridge for at least 2 hours;
• Just before serving, pour in the dried fruit compote;
• Sprinkle with some roasted almonds.

Chef’s tip:

Make the panna cotta the day before. Apricots can be replaced with dried figs.

Veal Fillet Stuffed With Dried Fruit.

Preparation time: 10 mins

Cooking time: 2 hours

For eight persons

Ingredients:

• 1.2 kg of veal nuts
• Ten prunes
• Ten dried apricots
• 4 figs
• One glass of walnut wine
• Eight potatoes, peeled and cut into equal-sized pieces
• One drizzle of olive oil

The filling:

• Two carrots cut into pieces
• Two onions cut into pieces

Preparation:

• Immerse your Romertopf for 10 minutes in water to moisten it well;
• Cut the dried fruit into pieces and put them to marinate in ½ glass of walnut wine;
• Make a cut in the veal nut and stuff it with dried fruit;
• Then, tie the meat to prevent the stuffing from coming out during cooking;
• Put a drizzle of olive oil and the veal in the Romertopf. Season and add the rest of the walnut wine. Close the lid;
• Bake in a cold oven for 2 hours at 180°;
• Thirty minutes before the end of cooking, add the potatoes.

Nut Pie

Preparation time: 30 mins

Cooking time: 25 mins

For 8 persons

Ingredients:

The shortcrust pastry:

• 250g of flour
• 50g rapeseed oil
• One egg yolk
• One pinch of organic sugar
• ½ glass of goat’s milk

The nut machine:

• 200g walnut kernels
• 100g of honey
• Four eggs
• One teaspoon of cornstarch

Preparation:

• Preheat your oven to 180°;

The shortcrust pastry:

• Put the flour, rapeseed oil, egg yolk, and sugar in a container and mix everything with your fingers, adding the milk. Do not overwork the mixture. Otherwise, the dough will become elastic;
• Roll out the dough with the help of a rolling pin and put it in a pie pan previously covered with parchment paper;
• Prick the dough with a fork.

The nut machine:

• Mix the walnut kernels, honey, eggs and cornstarch. Then, spread this mixture on the dough;
• Bake at 180°C for 25 minutes.

For premium-quality Basmati rice, nuts, seeds, and dried fruits, visit the ADNOOR website. With 25 years of experience as importers, exporters, wholesalers, distributors, and co-packers of various nuts and grains in Canada, we are the best wholesale suppliers of rice and dry fruits in Canada.

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