California Raisins Choc Ice-Cream

California Raisins Choc Ice-Cream


Serves 4-6
Ingredients

600ml semi skimmed milk
40g cocoa powder
5ml instant coffee granules
125g caster sugar
50g California raisins

California Raisins Choc Ice-Cream
 

 

Method

  1. Place the milk, cocoa powder and instant coffee in a saucepan. Whisk over a medium heat to blend evenly. Bring to the boil.
  2. Remove the pan from the heat. Add the sugar and raisins to the pan. Leave until cold.
  3. Strain the raisins from the mixture. Place mixture into a freezer-proof plastic container, cover and freeze for 4-5 hours until the mixture is half frozen. Place the raisins in a bowl, cover and chill.
  4. Scrape the frozen mixture into a food processor and pulse until smooth. Return to the container, cover and re-freeze. Repeat this process once or twice more, return mixture to container.
  5. Stir the raisins into the ice cream mixture to blend well. Freeze overnight.
  6. Using an ice cream maker, churn the chilled mixture until it is very thick. The length of time will depend on your individual gadget.
  7. Allow to soften slightly. Scoop into dishes and sprinkle with extra California Raisins.

Califoranges

Califoranges


Serves 2
You will need

280g California Raisins
2 large oranges
1 packet of orange-flavoured jelly

Califoranges

 

Method

  1. Cut the oranges in half, remove the fruit and discard the pith and pips.
  2. Shave a little from the bottom of each half orange so that they stand flat.
  3. Juice the flesh and marinate the California Raisins in the juice for 1 hour.
  4. Make the jelly as per the packet instructions.
  5. Stir the California Raisins into the jelly.
  6. Divide the mixture between the 4 orange ‘shells’ and place in the fridge until set.

 For adults add a dash of rum to the marinade, top with crème fraîche and sprinkle with more California Raisins.

Nutrition Facts (per serving)
Calories 246kcals
Total Fat

of which saturated fats

0.3g

0g

Protein 3g
Carbohydrates 57g
Fibre 1.5g
Iron 2.5g
Sodium 40mg

 

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California Rocket Salad with Honey Prawns

California Rocket Salad with Honey Prawns


Serves 2
You will need

2 carrots, peeled
100g rocket, washed
1 tbsp vegetable oil
250g uncooked king prawns, peeled
50g pine nuts
1 tbsp clear honey
1tbsp lemon juice
100g California Raisins
Chilli powder to sprinkle
2 tbsp roasted pumpkin seed oil
1/2 tbsp cider vinegar
Salt and black pepper
Fresh shavings of parmesan

California Rocket Salad with Honey Prawns
 
 

 

 

Method

  1. Cut the carrots into thin long strips. Mix in a bowl with the rocket, cover and chill.
  2. Heat the oil in a frying pan. Add prawns and fry for 2 minutes, turning once, until pink. Stir in the pine nuts, honey, lemon juice and raisins. Remove from the heat. Sprinkle with chilli powder.
  3. Place oil, cider vinegar, salt and pepper in a bowl. Whisk to blend.
  4. Pour over rocket and carrots strips arranged on a serving plate. Top with honey prawn mix and fresh parmesan shavings.

 

Nutrition Facts (per serving)
Calories 308kcals
Total Fat

of which saturated fats

17g

2g

Protein 14g
Carbohydrates 25g
Fibre 2g
Iron 2mg
Sodium 404mg

 

 

Pic’n’mix

Pic’n’mix


Serves 2
You will need

200g chick peas soaked over night
20g spaghetti
30ml/ 2 tablespoons rapeseed oil (or rice oil)
1 tsp chilli powder
1 tsp ground coriander
1 tsp cumin
1 clove garlic crushed
l00g unsalted peanuts or cashew nuts
100g Californian Raisins
50g pumpkin seeds
Freshly ground pepper

Pic'n'mix
 

 

 

Method

  1. Drain chick peas dry and dry on kitchen paper. Set oven to 170ºC/325ºF/Gas 3.
  2. Break the spaghetti into 2cm pieces and cook in boiling water for 2 minutes and drain well.
  3. Place the oil in a baking tray and heat in the oven for 2-3 minutes.
  4. Mix together chilli powder, coriander, cumin, garlic chickpeas, peanuts and pumpkin seeds until evenly mixed. Place in a hot oil and cook for 40-50 minutes, stirring occasionally.
  5. Drain on kitchen paper and cool. Place in a bowl and add the raisins and a couple of twists of freshly ground pepper. Stir to mix.
  6. Serve in small bowl as a snack or with drinks. Store remainder in a sealed container to keep fresh.
Nutrition Facts (per serving)  
Calories 2036kcals
Total Fat

of which saturated fats

102g

15g

Protein 89g
Carbohydrates 203g
Fibre 11g
Iron 22mg
Sodium 150mg

 

 

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Pasta salad with a twist

Pasta salad with a twist


Serves 2
You will need

200g pasta (twists or child’s favourite shape)
6-8 cherry tomatoes, quartered
1/4 cucumber, sliced
1 ripe green apple, sliced
1 stick of celery, sliced
1-2 tbsp of California Raisins
80g low fat cheddar cheese shavings
4 tbsp natural yoghurt
2 tbsp low fat mayonnaise
4-6 leaves of lettuce
Juice of 1 lemon
4 wholemeal pitta breads, warm or cold according to taste.

Pasta salad with a twist

 

 

 

 

How to Make

  • Cook pasta according to packet, drain and place in large bowl to cool.
  • Add cherry tomatoes, cucumber, California Raisins, celery, cheese and apple and stir all ingredients together.
  • Add the yoghurt and mayonnaise (squeeze fresh lemon juice to add tangy flavour) and stir together.
  • Heat pitta bread, divide between 4 plates, place lettuce leaf on plate and serve salad on top.

 

 

Caramelised Apples, Raisin Goat Cheese Salad

Caramelised Apples, Raisin Goat Cheese Salad


Serves 2
You will need

25g unsalted butter
25g soft light brown sugar
1tbsp lemon juice
1 red eating apple cored and sliced
25g Californian Raisins
2 x 70g whole goats cheese
Rocket salad

Caramelised Apples, Raisin Goat Cheese Salad

 


Method

  1. In a small frying pan melt butter and brown sugar, add lemon juice. Stir until dissolved.
  2. Add apple slices and raisins and cook gently for 2 minutes until apples are just tender.
  3. Heat the grill. Cut each goats cheese in half to form 4 rounds. Place on foil and grill for 2-4 minutes until bubbling and lightly browned.
  4. Place the rocket, apple and raisin mixture on two warmed plates. Top with the goats cheese and serve immediately with crusty bread.

 

Nutrition Facts (per serving)  
Calories 423kcals
Total Fat

of which saturated fats

28g

19g

Protein 15g
Carbohydrates 28g
Fibre 1g
Iron 0.5mg
Sodium 506mg

 

 

Seared Tuna with Couscous and California Raisins with Tomato and Onion Harissa Sauce

Seared Tuna with Couscous and California Raisins with Tomato and Onion Harissa Sauce


Serves 4
You will need

2 tbsp olive oil
2 shallots, peeled and chopped
2 cloves, garlic peeled and chopped
1 bay leaf
30g Californian Raisins
2tsp ground cumin
1tsp soft light brown sugar
1tbsp red wine vinegar
300g couscous
500ml fish stock

Tomato Sauce
500g vine tomatoes peeled and chopped
1 tbsp olive oil
1 carrot, peeled and chopped.
1 bayleaf
2 tbsp tomato puree
2tbsp harissa paste
Seasoning to taste
4 tuna steaks
Olive oil to drizzle
Coriander to garnish

Seared Tuna with Couscous and California Raisins with Tomato and Onion Harissa Sauce

 

 

 

 

 

 

 

 

 


Method

To make tomato sauce

  1. Heat the oil in a saucepan. Fry the carrot and onions for 2 minutes. Add garlic, bay leaf, tomatoes and tomato puree. Bring to boil, stirring.
  2. Cover and simmer for 30 minutes until thick. Stir in harissa and seasoning to taste. Keep warm.

To make couscous

  1. Heat the oil in a saucepan. Add shallot, garlic and bay leaf. Cook for 2 minutes. Stir in raisins, cumin, sugar and vinegar. Cook for 1 minute, stirring.
  2. Add couscous and stir to blend well. Add the stock, stir, bring to the boil and simmer for 1 minute until stock has been absorbed.

To make tuna

  1. Heat a griddle pan until hot. Sear tuna steaks for 2-3 minutes. Turn once to reveal sear marks and cook for a further 2-3 minutes.
  2. Serve tuna steaks with couscous and tomato sauce. Drizzle with oil and garnish with fresh coriander.
Nutrition Facts (per serving)
Calories 681kcals
Total Fat
of which saturated fats
26g
6g
Protein 59g
Carbohydrates 58g
Fibre 3.5g
Iron 7.6mg
Sodium 421mg

 

 

Warm Potato Salad With California Raisins and Poached Egg

WARM POTATO SALAD WITH CALIFORNIA RAISINS AND POACHED EGG


Serves 4 as a starter
Preparation time: 10 minutes Cooking time: 10 minutes
You will need

300g baby new potatoes, scrubbed
100g California Raisins
100g fine green beans, trimmed and cut into 3cm lengths
4 spring onions, trimmed and sliced
1 tbsp chopped fresh parsley
4 medium eggs

Dressing:
3 tbsp light olive oil
2 tsp white wine vinegar
1 tsp Dijon mustard
salt and freshly ground black pepper

 

Warm Potato Salad With California Raisins and Poached Egg

 

 

 

 

 


Method
Warm Potato Salad With California Raisins and Poached Egg

1. Quarter the potatoes and put into a pan, add cold water and a little salt. Bring to the boil and cook 8–10 minutes until just tender.
2. Meanwhile whisk 2 tbsp of the oil with the vinegar and mustard, and season with salt and pepper.
3. Drain off the water from the potatoes into a clean pan, bring the water back to the boil, add the beans, and cook for 2 minutes, drain and rinse under cold water.
4. Half fill a deep frying pan with water and bring to the boil, crack each egg into the pan, turn down the heat to a bare simmer and poach for 3–4 minutes.
5. Heat the remaining oil in another frying pan, add the raisins and potatoes and stir fry together for 2 minutes. Turn into a bowl, add the dressing, green beans and spring onions.
6. Divide between four plates, lift the poached eggs from the water, and place one on each salad, add a grind of black pepper on each, serve at once.

Easter Cornflake Nests With California Raisins

Easter Cornflake Nests With California Raisins


Makes 12

You will need

225g/8oz plain chocolate, broken into pieces
2 tbsp golden syrup
50g/2oz butter
75g/3oz cornflakes
36 mini chocolate eggs
100g California Raisins

 

Chocolate Nest with colorful egg candy

 

Method

Easter Cornflake Nests With California Raisins

  1. Line a 12-hole fairy cake tin with paper cases.
  2. Melt the chocolate, golden syrup and butter in a bowl set over a pan of gently simmering water, (do not let the base of the bowl touch the water). Stir the mixture until smooth.
  3. Remove the bowl from the heat and gently stir in the cornflakes and California Raisins until all of the cereal and raisins are coated in the chocolate.
  4. Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.

California Raisins Easter Cookies

California Raisins Easter Cookies


Makes 12

You will need

For the dough

200g/8oz softened butter
150g/6oz caster sugar
2 large free-range egg yolk
400g/14oz plain flour, plus extra for flouring
1 level tsp mixed spice
1 level tsp ground cinnamon
2-4 tbsp milk
100g/4oz California Raisins
A little caster sugar, for sprinkling

For the iced biscuits

1-2 tsp lemon juice
250g/9oz icing sugar about 2 tbsp cold water different coloured food colouring

 

Colorful easter cookies

 

 

 

 

 

Method

California Raisins Easter Cookies

  1. Preheat the oven to 180˚C/350˚F/Gas 4. Lightly grease two baking trays lined with baking parchment.
  2. Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and add enough milk to give a fairly soft dough. Bring together, using your hands, to make a soft dough.
  3. Halve the mixture and set half to one side.
  4. For the traditional currant biscuits, add the currants to the remaining half of the mixture and knead it lightly on a lightly floured work surface. Roll out to a thickness of about 5mm. Cut into rounds using a circular cutter. Place on the prepared baking trays. Sprinkle with caster sugar.
  5. Bake in the preheated oven for 15 minutes, or until pale golden-brown. Keep a careful eye on the biscuits – it doesn’t matter if you open the oven door to check. Sprinkle with caster sugar and lift onto a wire rack to cool. Store in an airtight container.
  6. For the iced biscuits, knead the remaining half of the biscuit dough mixture lightly on a lightly floured work surface. Roll out to a thickness of 5mm. Cut out Easter biscuits using an assortment of shaped cutters, such as bunnies, Easter eggs, chicks, spring flowers.
  7. Lightly grease two baking trays lined with baking parchment.
  8. Place the biscuit shapes on the prepared baking trays and bake in the preheated oven for 10-15 minutes. Remove from the oven and lift on to a wire rack to cool.
  9. To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice, and then add about two tablespoons of water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if necessary.
  10. Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired shade.
  11. Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, you can pipe the outline of your design in the firmer icing, then slacken it down a bit by mixing in a little more water, giving the icing more of a runny consistency, and use this to fill in the designs.