Home made from our kitchen to yours
Ingredients
- 100g softened butter
- 1 packet premixed white cake base
- Milk
- 500g Fresh Gloria Dieu Sugar Sweet apricots
- 125ml soft brown sugar
- 500ml Sour cream
- Cinnamon sugar for coating
Variation
- 100g softened butter
- 1 packet premixed white cake base
- Milk
- 500g Fresh Gloria Dieu Tangy Twist apricots
- 250ml soft brown sugar
- 500ml Sour cream
- Cinnamon sugar for coating
Method
- Preheat oven to 180 degrees
- Line a 30×20 slice tray
- Mix butter and cake mix, add dashes of milk until dough can be pressed in tray without sticking to hands
- Press down in tray and bake for 10 min
- Remove from oven and stack apricots over the base
- Sprinkle the soft brown sugar on top of apricots
- Cover with sour cream and sprinkle cinnamon sugar over the sour cream
- Bake another 20min.
Enjoy hot or cold!
Ingredients
- 2 – 3 Fresh Gloria Dieu Sugar Sweet apricots
- Or 1/2 cup Gloria Dieu frozen apricots
- 1 small to medium frozen, ripe banana
- ½ cup unsweetened dairy-free milk beverage or light coconut milk
- 15g crushed cashews
- 1 teaspoon ground flaxseed or chia seed (optional)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- Pinch salt
Method
- Place the pitted apricots, and all ingredients in your blender.
- Give it a few pulses to break things up, and then whiz away until smooth.
- Add more milk beverage or coconut milk if the mixture is too thick for your blender or your liking.
Ingredients
- 5 Fresh Gloria Dieu Sugar Sweet apricots or rehydrated Gloria Dieu apricots – pitted and halved
- 2 tbs olive oil
- 250g Gloria Dieu lamb pieces
- 1 Onion, thinly sliced
- 1 Garlic clove, chopped
- 1 tbsp chopped ginger
- 2 tsp ras-el-hanout, Berber or other Middle Eastern spice mix
- 1 tbsp tomato purée
- 300ml vegetable or chicken stock
- Cooked couscous, mint or coriander leaves, and lemon wedges, to serve
Method
- In a medium-sized pan, heat 1 tbsp of the oil.
- Season the meat and fry briefly until browned.
- Remove from the pan and add the remaining oil.
- Add the onion, garlic and ginger, and fry with a little seasoning.
- Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan.
- Simmer gently for 25 mins.
- Serve with warm couscous, mint or coriander leaves, and lemon wedges.
