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Freeze Dried Plum Slices

Plum tart

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Freeze Dried Plum Slices

Freeze-Dried Plum and Chocolate Tart

Ingredients:
  •  1 ready to use pastry
  • 1 cup freeze-dried plums, finely chopped
  • 1 cup double cream
  • 8 ounces dark chocolate, chopped
  • 1/2 cup custard sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly whipped
  • pinch of salt
Instructions:
  1. Prepare the tart shell: Preheat the oven to 175°C (350°F). Press the pastry into a tart tin, trimming off any excess dough. Bake for about 10 minutes, then remove from the oven and set aside.
  2. Prepare the filling: In a saucepan, heat the double cream until it is just beginning to boil. Remove the saucepan from the heat and add the chopped chocolate, stirring until it is completely melted and smooth. Stir in the custard sugar, vanilla extract, and a pinch of salt, mixing well.
  3. Add the freeze-dried plums: Gently fold in the freeze-dried plums, ensuring they are well incorporated into the chocolate mixture.
  4. Finalise the filling: Allow the mixture to cool slightly before slowly adding the whipped eggs, stirring continuously.
  5. Bake the tart: Pour the filling into the prepared tart shell, smoothing the top with a wooden spoon. Bake in the preheated oven for about 25-30 minutes, or until the filling is set and the tart is slightly puffed.
  6. Serve: Allow the tart to cool completely before slicing. Serve the slices with whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.

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Freeze Dried Plum Slices

Chicken with plums

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Freeze Dried Plum Slices

Freeze-Dried Plum and Nut-Stuffed Chicken Breast

Ingredients:

  • 4 boneless chicken breasts
  • 1 cup freeze-dried plums, finely chopped
  • 1/2 cup mixed nuts (walnuts, almonds, pistachios), chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup goat’s cheese, crumbled
  • 2 tablespoons olive oil
  • Salt and pepper (for taste)
  • 1/2 cup chicken broth
  • 1 tablespoon balsamic vinegar

Instructions:

  1. Prepare the stuffing:
    In a medium bowl, mix the freeze-dried plums, mixed nuts, parsley, and goat’s cheese. Stir well until the ingredients are well combined.
  2. Prepare the chicken:
    Preheat the oven to 190°C (375°F).
    Season each chicken breast with salt and pepper.
    Carefully create a pocket in the side of each chicken breast with a sharp knife.
  3. Stuff the chicken:
    Generously stuff each chicken breast pocket with the plum and nut mixture.
    Secure the opening with wooden sticks to keep the stuffing inside whilst cooking.
  4. Cook the chicken:
    Heat the olive oil in a large, oven-safe frying pan over medium-high heat.
    Place the stuffed chicken breasts in the pan and cook for about 5 minutes on each side, until they are nicely browned.
  5. Bake:
    Pour the chicken broth and balsamic vinegar over the chicken breasts in the pan.
    Put the pan to the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and no longer pink in the middle.
  6. Serve:
    Allow the chicken to rest for a few minutes before removing the wooden sticks.
    Slice the stuffed chicken breasts and serve them drizzled with the sauce from the pan.
    Enjoy with your choice of side dishes, such as steamed vegetables or rice.

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Freeze Dried Red Currant

Red currant tart

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Freeze Dried Red Currant

Freeze dried red currant & white chocolate
panna cotta tart

Ingredients:

For the tart base:

  • 200 g digestive biscuits, crushed
  • 100 g unsalted butter, melted

For the panna cotta (the filling):

  • 400 ml double cream
  • 100 ml milk
  • 150 g white chocolate, chopped
  • 3 gelatine leaves
  • 100 g freeze-dried red currants, plus extra for topping

For the red currant coulis:

 

Preparation:

  1. Start by making the tart base. Mix the crushed biscuits with the melted butter and press into the base and up the sides of a 23 cm tart tin. Chill in the fridge for 30 minutes.
  2. For the panna cotta, soak the gelatine leaves in cold water for 5 minutes. In a saucepan, heat the cream, milk, and white chocolate until the chocolate melts. Squeeze excess water from the gelatine and add to the cream mixture, stirring until dissolved. Allow to cool for about 10 minutes, then fold in the freeze-dried red currants.
  3. Pour the panna cotta mixture into the tart base and refrigerate for at least 4 hours, or until set.
  4. For the coulis, combine freeze-dried red currants, icing sugar, water, lemon zest, and lemon juice in a saucepan. Simmer for 10 minutes, then blend until smooth. Pass through a sieve and let it cool.
  5. Once the tart is set, remove from the fridge. Drizzle with the red currant coulis, sprinkle with some more freeze-dried red currants, and serve.

ENJOY! 🙂 

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Freeze Dried Apple Chunks

Apple porridge

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Freeze Dried Apple Chunks

Porridge with freeze-dried apples

  • Prepare your porridge as you usually would, using oats, milk, or water.
  • Once cooked, allow it to cool for a minute.
  • Sprinkle a handful of freeze-dried apples on top (you can add other fruits – fresh ones or freeze-dried fruits like freeze-dried strawberries, and freeze-dried banana powder).
  • Add a dash of cinnamon and a drizzle of honey for added flavour.
  • Mix well and enjoy your nutrient-packed breakfast.

Freeze-dried apple infusion

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Freeze Dried Apple Chunks

Apple infusion

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Freeze Dried Apple Chunks

Freeze-dried apple infusion

  • Pour 2 tablespoons of freeze-dried apples into a glass of boiling water.
  • Allow it to steep for 15 minutes.
  • This infusion can be a comforting drink during chilly evenings or if you’re battling a cold.

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Freeze Dried Dragon Fruit

Dragon smoothie

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Freeze Dried Dragon Fruit

Freeze-dried dragon fruit smoothie

  1. Start with 1 cup of coconut milk in a blender (optional: you can simply use water instead of coconut milk).
  2. Incorporate 2 tablespoons of freeze-dried dragon fruit, a ripe banana (or freeze-dried banana powder), and a splash of lime juice.
  3. Optional: you can add 1 teaspoon of spirulina powder (detoxifying properties) and/or 1 teaspoon of moringa powder (energizing properties). 
  4. Blend until velvety and enjoy this tropical, nutrient-packed drink.
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Freeze Dried Fig Slices

Salad with figs

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Freeze Dried Fig Slices

Salad with freeze-dried figs and goat cheese

  • Mix fresh greens (like lettuce, wild rocket, or spinach) in a salad bowl.

  • Crumble goat cheese on top.

  • Add a handful of freeze-dried figs.

  • Drizzle with olive oil, balsamic glaze or dressing of choice.

  • Toss and relish this gourmet salad.

Freeze-dried fig smoothie

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Freeze Dried Fig Slices

Fig smoothie

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Freeze Dried Fig Slices

Freeze-dried fig smoothie

  • Add 1 cup of oat or almond milk to a blender.
  • Blend in 2 tablespoons of freeze-dried figs, a ripe banana (alternatively 2 tablespoons freeze-dried banana powder), a bit of honey (optional), and a sprinkle of cinnamon.
  • Blend until smooth and enjoy a nutritious, delicious beverage.

Salad with freeze-dried figs and goat cheese

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Freeze Dried Peach

Peach glaze

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Freeze Dried Peach

Pumpkin cake with freeze-dried peaches glaze on top

Nothing tastes better on a chilly afternoon than delicious pumpkin pie. Try the pumpkin with your favourite nuts and freeze-dried fruits and a delicious cream coating with freeze-dried peaches.

Cake (dough) ingredients:

  • 4 eggs
  • 1.5 cups of sugar or erythritol
  • 1 pack of vanilla sugar
  • 300 ml of oil
  • 100 g desiccated coconut
  • 400 g pumpkin, grated on a small mesh
  • 400 g of flour
  • 120 g of chopped nuts
  • 3 teaspoons of baking powder
  • pinch of salt
  • half a teaspoon of cinnamon or ginger

Glaze ingredients:

Preparation:

Start preparing the dough by carefully whisking the eggs, sugar and vanilla sugar. Pour oil into the mixture, add coconut, nuts and pumpkin. Blend everything gently. Add dry ingredients (flour, baking powder, spices) to the mixture. Gently mix everything and pour into a rectangular tray. Bake the dough for about 40-50 minutes at 150 degrees or (Gas Mark 2).

After the dough has cooled down, blend the freeze-dried peaches into a powder. In a pot, melt the butter with the white chocolate. Cool the mixture. Then, blend the mascarpone cheese with the melted chocolate and butter along with the freeze-dried peach powder. Brush the dough with the glaze.

Bon Appetit!

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Freeze Dried Black Cranberry

Cranberry granola

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Freeze Dried Black Cranberry