#Walnut Sultana Cookies

[maybeimamuppet]

matildamas day 8: making christmas cookies

helloooooo welcome to day eight!! tasty lil chappy for y’all today!! i hope you enjoy!!

—————

“Mummy! Mummy!” Matilda yells, barreling full speed down the stairs.

“Heavens, Matilda, what is it?” Jenny replies, resting a hand over her racing heart and checking to make sure Matilda hasn’t fallen down the stairs running so quickly.

“Look! Look what I found in the attic!” Matilda says eagerly, holding out a small box.

“Matilda, I’ve told you not to go up there on your own. It could be dangerous,” Jenny chides.

“I’m careful!” Matilda retaliates.

“Careful doesn’t prevent tetanus,” Jenny says.

“I’m careful and I’ve had all my pokes,” Matilda huffs. Jenny rolls her eyes lovingly, knowing she won’t get anywhere, and takes the proffered box.

It’s absolutely covered in dust, so Jenny turns away from Matilda’s face and blows as much as she can off. The box is made of sturdy cardboard, and covered with a flower-patterned paper, yellowed by age. It’s stained in a few places, but her mother’s name is etched on the top in a dark ink.

Jenny opens the lid with a small creak, and has to bite her lip to hold back tears at what she finds inside.

Note card upon note card. Beautiful parchment cards, with pressed flowers adorning the corners and her mother’s neat cursive in tidy little rows.

“These… these are my mother’s recipes,” Jenny says softly, gently flipping through them. The recipes range from things like waffle batter to Sunday roasts, handy casseroles to muffins, pasta dishes to delicious cakes and everything in between.

“Can we make some?” Matilda asks eagerly. “Please?”

Jenny smiles down at her own daughter, and she nods. “Pick one.”

Matilda takes the box like she’s just been handed the Ark of the Covenant and carefully flips through the aged paper recipes. She pulls out one towards the back and holds it out.

Jenny takes it to see what she’s picked and smiles. Christmas Pudding, with small crocus blossoms pressed into each corner. Jenny reads over it, and her brow furrows ever so slightly.

“Oh dear, this is quite involved,” she says.

“Can we do it?” Matilda asks softly. Jenny peeks over the card at her saddened little face, and feels a swell of determination.

“Go get some paper, please, we’ll need to make a shopping list,” she says. Matilda smiles widely and tackles her in a hug before running off to fetch one of her school notebooks and pens. Jenny has her rush about the kitchen to see what they have enough of already and adds the rest to their shopping list.

They button up their coats and head off towards the nearest grocery shop.

—-

“Christmas pudding, eh?” the cashier asks when they rest their purchases on the counter to be rung up.

“Yes,” Matilda says, for once eagerly speaking to the person behind the counter. “It’s my grandmother’s recipe. We’ve never made it before and we’re trying it for the first time ever.”

“How lovely,” the cashier responds as he scans their items. “No nuts in your recipe, then?”

Jenny chuckles as she remembers the small Absolutely no nuts!!! that had been scrawled just beneath the title in her father’s blocky writing. “I don’t think so, no.”

“Everyone’s got something different. Me nan always used walnuts, but my mum never used anything of the sort,” the cashier says. He bags up all their items and hands them over once Jenny has paid for everything. “You lot have a Merry Christmas. Good luck with the pudding.”

“Thank you,” Jenny says appreciatively. She and Matilda wave and wish him a Merry Christmas as they head back out into the brisk winter air and start their walk back home.

—————

Matilda eagerly puts everything away in the kitchen and washes her hands. Jenny doesn’t even have time to stop her before she’s tying on her apron and looking at her excitedly. “What’s first?”

Jenny reads from the recipe card as she ties on her own apron. “Soaking the currants, raisins, and sultanas in the brandy, lemon juice, and orange juice.”

Matilda checks for the proper quantities of everything and happily adds it to a large bowl. She looks at it curiously. “For how long?”

“Overnight,” Jenny replies.

“Oh.” “And the pudding also has to be steamed for eight hours and then sit for two to three weeks.”

“Oh.”

“Sounds like we’ll have some tasty New Year’s pudding instead,” Jenny says with a chuckle, covering the bowl with some plastic wrap and resting it on a shelf for everything to soak in peace.

Matilda looks dejectedly up at it from her spot on the ground. Jenny smiles sadly.

“Should we make some cookies instead?”

Matilda beams at her and nods eagerly. Jenny keeps everything they need for that on hand anyway, so they waste no time whipping up a batch of snickerdoodles and getting absolutely covered in flour and sugar.

Matilda is delighted by rolling the dough into balls and rolling them in cinnamon sugar, and making sure they’re exactly the right distance apart on the tray before they go into the oven. Jenny is delighted just watching her.

The pudding will taste delicious once it’s ready, but for now, they’re perfectly content to cuddle by a cozy fire, read a long book, and snack on their delicious cookies.

—————

thanks for reading!!

i’m not entirely sure but i’m almost positive this is the first one i wrote back in october when i was still trying to figure this whole thing out so sorry it’s a bit short!! the rest should be a little more sustaining lol.

i hope you enjoyed anyway and i’ll see you tomorrow!!

[cookiedotdreams]

GRANOLA AND ALMOND BUTTER COOKIES- vegan, gluten free

INGREDIENTS 170 g granola (buy from the store or make your own HOMEMADE GRANOLA-the recipe is below) 70 g seeds or nuts of choice chopped (chia seeds, pumpkin seeds, walnuts, almonds, cashews, peanuts, pistachios) 40 g agave syrup or maple syrup 50 g almond butter or nut butter of choice 50 g shredded coconut 50 g dried fruits (sultanas, cranberries, apricots, dates) 25 ml oat…

[trulysoulfullyeats]

Walnut & Sultana Cookies

These walnut and sultana cookies are so festive. They have the sweetness from the sultanas and the nuttiness from the walnuts.

This Christmas season I’ve thoroughly enjoyed baking heap loads of cookies. These Walnut & Sultana cookies are also part of that larger box of assorted homemade cookies. Check below for other cookie recipes on the blog: Peanut Butter CookiesGingersnap CookiesVegan Banana Bread Cookies These cookies are very festive with sweetness from the sultanas and the walnuts giving it that nutty…

[cosettefauchelevente]

🥀🍂🍁 easy autumn recipes 🍁🍂🥀

beverages

butterbeer

caramel apple hocus latte

chai, cider and caramel fall drink

dates hot chocolate

deluxe hot chocolate with marshmallows

homemade hot chocolate

hot apple pie punch

lemon and ginger tea

moroccan style white hot chocolate

mulled apple juice

mulled tea

pumpkin juice

pumpkin nutella hot chocolate

pumpkin spice latte

desserts

apple and cinnamon loaf cake

apple crumble cake

apple hand pies

apple and honey challah

apple pancakes

apple turnovers

autumn cheesecake

butterbeer cupcakes

caramel apple bars

carrot cake balls

carrot and sultana cake with creamy orange frosting

chewy oat cookies

chocolate pistachio fudge

cinnamon roll pancakes

date and walnut cake

honey cake

maple sugar pie

mini apple and almond cakes

mushroom meringues

patterned pumpkin swiss roll

perfect apple pie

pryaniki

pumpkin spice cupcakes

pumpkin spice muffins with cream cheese filling

pumpkin spice scones

soft pumpkin cookies with cream cheese frosting

toffee apple muffins

vanilla and nutmeg baked rice pudding

dinners

aubergine and mozzarella bake

beef cheek and butternut squash broth in sourdough bread bowls

butternut squash curry with cauliflower rice

chicken, leek, and mushroom pies

coddle with pearl barley

irish stew

kiki's delivery service fish pie

lamb casserole with aubergine

leg of lamb m'hammar

mushroom omelette

one pot creamy mushroom pasta

pumpkin risotto

sausage and bean casserole

sicilian pasta with tomatoes, garlic, and almonds

spicy root and lentil casserole

stuffed eggplants

vegetable pizza

veggie pot pie

dips, preserves and sauces

apple and blackberry jam

apple sauce

aubergine hummus

bessara

blueberry butter

country apple sauce

date jam

jumbo chilli sauce

plum jam

soups

borlotti bean, tomato, and spinach soup

chicken and barley stew

chicken and brown rice soup

chicken soup

chicken wild rice soup

curried carrot soup

garlic broth

good vegetable soup

harira

hearty irish veg soup

hearty white bean soup

lentil, chickpea, and paprika soup

minestrone in minutes

pumpkin soup

potato leek soup

speedy seafood supper

stuffed pepper soup

sweet potato soup

starters, sides, etc

butternut squash, sage, and crème fraîche mash

champ

chinese dumplings with mushrooms and butternut squash

creole aubergines

colcannon

mhencha with spicy ground beef (you can get the kiri cheese from any middle-eastern run supermarket).

moroccan potato salad

mushroom hand pies

polish mushroom pasties

sweet potato wedges

tuna and beans

vegetable cigars

[newtonsheffield]

Hello, I'm new around here and I've been reading almost everything you post, I love your AU but my favorite parts are always Benedict and Sophie, they are very cute to me, If it is not too much trouble do you have something on Sophie baking for Benedict?

Ahhhh Welcome, Welcome, Welcome.

Honestly every time this blog gets another follower I wonder what you saw that made you want more. Like 650 of you have seen a post about Michael getting Francesca a dog with a beard because he can't grown one and gone "Yes, this is the content for me." Power to you tbh. Very glad to have you all of course.

I'm actually a little surprised that no one has ever asked for this before!

So here we go, Sophie Beckett + baking for her Boyf

The first time Sophie had done it, she hadn't really thought much of it. She'd been on the dessert station at work, and the head chef had been taking the time to show her a new technique for meringue, when they'd finished the little tutorial Sophie had hesitated, with her little lemon meringue tarts hovering over the bin before the chef had tutted, rolling her eyes and said Take them home to the cute little boy who follows you around everywhere. And Sophie had flushed scarlet, but tucked them away anyway. Ben had picked her up from work later that night, his smile bright when he opened her car door for her, his lips warm as they brushed hers and she'd smiled as she settled against the seat of his car holding out the tart for him, proudly I made you something today. And Ben had stilled, her eyes shining oddly at her for a second before he choked out I love it. Thank you Soph. And something about the look of complete awe on his face had made her want to cook for him all the time.

Sophie loved learning little facts about Benedict. His wants and needs, his likes and dislikes. He liked apple cider and hated pear, he liked walnuts in muffins and banana bread but not by themselves, and he firmly believed that sultanas should never ever be used in baking. She filed all these little facts about him away, desperately holding on to each piece of information, waiting for the opportunity to use it. Surprising him with something each time a new preference was revealed to her. Banana and walnut loaf, cherry pie, raspberry soufflé, littering the counter tops in his kitchen and every time she did it Ben would say You don't have to feed me Sophie. But his eyes would shine and she desperately loved, not only cooking but cooking for him. A tiny little sign of her love left on the counter before she left for the day. I'm putting on so much weight Sophie Ben whined one day when he eyed a peanut butter cookie with such longing that Sophie couldn't help but chuckle. Like I care.

Sophie loved baking for Benedict, any time, any place. But her favourite thing to cook for him, was a birthday cake. She'd never celebrated her birthday until she'd been with Ben, and so maybe it was stupid or childish but she loved them. They were special in her eyes, a day filled with happiness and love and admiration. And so the first year they were together, she spent weeks planning his cake. A seven tier chocolate ganache cake decorated with the characters from his favourite book Little Women as tiny little statues. When she'd finally revealed it at the small gathering they had for his family at his house the room had gone silent. Stunned. And Sophie had panicked, Had she gotten something wrong? Was someone allergic to something? Jesus had his mother bought a cake- Her wild train of thought was cut off by Violet Bridgerton leading a round of applause, when Sophie dared look at him Ben had a tear in his eye, his arms wrapping tightly around her the next minute his voice urgent in his ear. I love you so much, Soph. It's beautiful and Sophie had had to swallow several times to dislodge the lump in her throat as she cut the cake. Oh my God, Sophie Beckett, I'm in love with you. Marry me. Colin Bridgerton said dramatically, his mouth full of cake. Sophie rolled her eyes And what do you think Penelope will have to say about our elopement? She said dryly, Penelope's voice ringing out clearly from across the room seconds later Honestly, Sophie after trying this cake, I don't even mind. And even through the laughter Sophie couldn't help but feel pride burn in her chest when Ben nudged his brother lightly and said Sorry Col, she's taken.

[punfit]

31/7/21

Breakfast - serving of plain yoghurt with granola, sultanas, 1 pink lady apple, and honey; sweetened black coffee.

Dinner - serving of white rice with beef and vegetable stew, salad with ranch dressing, and fried chillies.

Dessert - 4 meringue kisses, black tea.

Water - 2L, excellent.

Exercise - 21 mins on the treadmill at 4km/h and incline of 10%; Chloe Ting flat abs in 30 days (10 mins); 25 x (donkey kicks, butt bridges, double leg raises, crunches, half push-ups)

A good day. :)

1/8/21

Breakfast - 0.5 serving of smoothie (sweet potato, canned jackfruit + syrup, carrot, pine-mango juice, plain cashews), sweetened black coffee.

Dinner - serving of white rice with beef curry, potato curry, salad with French dressing.

Dessert - 4 meringue kisses, green tea.

Water - 2L, excellent.

Exercise - 20 mins on the treadmill at 4.5km/h and incline of 10%; 30 x (donkey kicks, butt bridges, double leg raises, crunches, half push-ups, walnut-crushers (back))

Had a smaller breakfast today because I woke up late, and the batch of smoothies filled slightly more than 4 glasses, so I just had the half a glass of excess. Pretty bland in terms of flavour, mildly sweet, but didn't have much else going on. Oh well.

The walk was nice and intense today, I'll think I'll stick to these settings until they get easier.

One thing that has me concerned is the fact that my right leg gets more tired than my left, probably due to the way my right leg has a slight outward twist to it.

2/8/21

Breakfast - serving of smoothie (sweet potato, canned jackfruit + syrup, carrot, pine-mango juice, plain cashews), sweetened black coffee.

Dinner - serving of beef and vegetable stew, 1 hotdog bun with peri peri dip.

Dessert - 1 vanilla sponge cupcake with frosting and 100s&1000s, 0.5 candy cane, green tea.

Snack - 1.3 servings buttered microwave popcorn.

Water - 2L, excellent.

Exercise - 20 mins on the treadmill at 4.5km/h and incline of 10%; Blogilates 5 Tricep Toning Exercises and Boob Sculpt Workout.

I'm going to try and get back into a weekly routine. I'm separating the days into specific muscle group focused workouts, with Wednesdays off because I have no time to work out. I want to see my muscles again, dangit.

Didn't get much from the chest-focused video, but BOY did the tricep one hurt. Especially the second move. I took so many breaks during the timer 😂 I can't believe there was ever I time I took only one or two breaks throughout.

I don't even know if I got any gains from it. Either I didn't try hard enough, or I stretched out the pain well enough afterwards.

3/8/21

Breakfast - serving of smoothie (sweet potato, canned jackfruit + syrup, carrot, pine-mango juice, plain cashews), sweetened black coffee.

Dinner - medium fries with spicy sauce, serving of salad with French dressing, lamb chop burger in white bread roll with peri peri dip, 1 steamed dim sim.

Dessert - 4 meringue kisses, black tea.

Water - 2L, excellent.

Exercise - 20 mins on the treadmill at 4.5km/h and incline of 10%; Chloe Ting Summer Shred (2020) HIIT (15 mins).

Oh lord my legs were jelly after the Chloe Ting video xD every other step was threatened by looming cramps. That's what I get for a 10% incline walk I guess. 😅 The fatigue faded through the rest of the night, which was nice.

4/8/21

Breakfast - serving of plain yoghurt with granola and sultanas, sweetened black coffee.

Lunch - 1 mandarin, 1 chocolate caramel muesli bar, 2 servings beef jerky, 1 serving fruit gummies, 1 Freddo chocolate + popping candy frog, 1 Ribena juicebox.

Dinner - servinf of white rice with beef curry, dhal, bacon, and leeks theldala.

Dessert - 0.5 serving of cake with buttercream frosting, 1 orange cream cookie, green tea.

Water - 1.7L, alright.

Exercise - none (rest day).

Long day of on-campus classes, with little time in the break, so I wasn't as strict to my routine as normal. Drank less water to reduce the number of bathroom trips, ate more snacks to keep my energy up though the afternoon and early evening. I think I managed pretty well.

Still got some mild soreness in my legs from yesterday's Chloe Ting. 😅

5/8/21

Breakfast - 0.5 serving of smoothie (sweet potato, canned jackfruit + syrup, carrot, pine-mango juice, plain cashews), sweetened black coffee.

Dinner - serving of beef and vegetable stew with lamb chop, 1 steamed dim sim, 1 large white bread roll with peri peri dip.

Dessert - 1 custard filled donut with chocolate icing, black tea.

Snacks - 1.5 servings salted cashews and sultanas.

Water - 2L, excellent.

Exercise - 21 mins on the treadmill at 5.0km/h and incline of 0%; 30 Day Fit (beginner and intermediate legs, 11 mins).

During breakfast, I realised I was feeling full and so saved the rest of the smoothie for tomorrow. That's new for me.

I suppose I'm still full from all of the food yesterday. Besides this batch is predominately root vegetable-based, so I was bound to feel full sooner in comparison to other mixtures.

Barely broke a sweat on today's workout, which was a nice change of pace. Wasn't dead tired by the end of it. Felt good to ease into the first full week of a new routine.

6/8/21 Weight

SW: 80KG

CW: 63.5KG

GW: 60KG

0.5KG up from last week. 🙄 I suppose that's all the desserts showing their face. Still, I know I've been working my muscles quite a bit. Despite my face looking slightly rounder, and my back being a little flabbier, and my belly being chubbier, I'm willing to bet that a fraction of that gain is my muscle tone getting revived.

Honestly though, I thought I'd lost some weight from last week, so today's weigh in isn't super encouraging.

Gotta stick to it.

Breakfast - 0.5 serving of smoothie (sweet potato, canned jackfruit + syrup, carrot, pine-mango juice, plain cashews), 1 banana, sweetened black coffee.

Dinner - serving of roast chicken with potatoes and carrots, 1.5 servings Hawaiian bread.

Dessert - 4 meringue kisses, 0.5 candy cane, 1.5 servings salted cashews and sultanas, 1 Freddo frog with 100s and 1000s, black tea.

Water - 2L, excellent.

Exercise - 21 mins on the treadmill at 4.0km/h and incline of 10%; Blogilates side- and under-butt workouts (20 mins).

Too many desserts.

[culinaryarchitecture]

Christmas Cake!

Hey guys :) I hope we’re all ready for part two of my (slightly overdue) late-late Christmas series! Today, in the same vein, we’re continuing our cake theme. We’re doing a Christmas cake for two reasons: 1. My Mother has been on my case to get it done and 2. Frankly, I really enjoy making Christmas cakes despite how time-consuming they can be. Which is interesting because I really didn’t like Christmas cake when I was growing up, funny how times change. Anyway, it was settled - an unconventional Christmas cake was to be made!

There's been a lot of murkiness surrounding the history of the English Christmas cake (figuratively and literally). It is said to be a descendant of the less well known ‘plum porridge’ (recipe here); which was essentially a beef broth boiled with bread, sugar, mixed dried fruit, spices (e.g cloves and nutmeg) and wine. Delicious, I know. As time went on, and the English palate evolved, the beef broth was omitted and other items, like eggs and flour, were added. This transformed the porridge into a cake, making it more structured and less ... ‘soupy���.

History aside, Christmas cake is basically a glorified fruit cake. Now, fruit cake is a slightly modified pound cake (due to the addition of brown sugar(s)*) mixed with jam and dried and/or candied fruit. To turn fruit cake into Christmas cake, I’ve omitted the jam but included flaked almonds, which I toasted for 10 minutes in the oven**, crushed walnuts and black treacle*** - which gives the cake its darker colour.

For my fruit, I had a mix of raisins, sultanas, glace cherries, currants, dried apricots, dried cranberries, orange peel and lemon peel. And breathe. Basically, A LOT of different fruit. If you managed to read all that, well done. When mixing all the dried fruit, it's best to soak them in rum or brandy (I used cherry brandy) for a couple of days (some people go up to 3-4 months even), so that they become infused with the flavour of the alcohol.

The one downside of baking this is that it takes FOREVER in the oven. Christmas cake is usually baked at a low temperature for about 2-4 hours, but all that effort is extremely worth it when you eventually cut into the cake. 

To decorate, I didn't go for the traditional marzipan and royal icing, I decided to make a cherry brandy glaze and topped that with confectioners sugar because as much as I like marzipan, I love the layers of flavour I get from having cherry brandy in the cake AND in the glaze. Plus, who doesn't love confectioners sugar?

I particularly like eating it sans extra toppings as it is rich and delicious enough to eat on its own, but if you're feeling particularly decadent, you can top it with brandy cream (or regular single/double cream), which you'll soon find out I did - for scientific research obviously. I would definitely recommend a large mug of green or white tea after you've concluded this indulgent treat. Those calories won't burn themselves!

As usual, if you’d like my recipe for them, or you have any other questions, just message me!

See you soon!

Love and sunshine,

Renua

P.S

* Brown sugar is a type of sugar which contains a higher content of molasses. e.g muscovado sugar. Which you can read about in my post about chocolate chip cookies :)

** Toasting nuts (especially almonds) in the oven deepens and intensifies the flavour and the aroma of the nut. I would recommend this 1000 times over, such a game-changer. It genuinely makes them taste so much better in baked goods and even on their own as well.

*** Black Treacle or Molasses (US) is a thick dark liquid left behind in the process of refining sugarcane or sugar beets into sugar.

[walnutsandhoney]

Banana bread sponge with turmeric and sultanas. Topped with a cookie dough buttercream. (at Walnuts and Honey) https://www.instagram.com/p/CZoj3hAIe52/?utm_medium=tumblr

[market-research-industry]

Increasing demand for breakfast cereals to augment raisins market

The global raisins market is wide-spread, competitive, and fragmented. The food manufacturing companies are following customer centric approach to gain the competitive edge in the global raisin market, says Transparency Market Research (TMR). These companies are focusing on introducing organoleptic properties in raisins as a strategy to penetrate into the global raisins market.

With emergence of organic food industry, these companies are focusing on introducing natural raisins keeping health at the forefront. They are also keen on introducing innovative s and value-added products in the global market for raisins. Some of the prominent players in the global raisins market include Sunbeams Foods Pty Ltd, Sun-Maid Growers of California, Decas Cranberry Products, Inc., Bergin Fruit and Nut Company Inc. and Kiantama Oy.

Due to fast-paced life people are adopting fast and nutritious breakfast options. Cereals such as cornflakes, rice flakes, and muesli, etc. contain dry fruits such as almonds, walnuts, and raisins. Rising demand for cereal-based breakfast is expected to provide growth opportunities to the global raisins market. The global raisins market is expected to increase at a 5.4% CAGR during the forecast period 2018 to 2026.

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In terms of geography, the global raisins market is expected to be dominated by Asia Pacific. The growth can be attributed to rapid urbanization, changing lifestyle, and rising presence of players involved in the industry. The global raisins market is segmented into natural seedless, golden seedless, monukka, sultana, muscat and black currant. But, natural seedless raisins is expected to register a higher growth during the forecast period. This is mainly due to consumer preference and growing demand for the same.

Cakes & Bakes Industry to Provide Impetus to Global Raisins Market

Large number of food manufacturers and bakers add raisins to their products to enhance the taste and smell of the products. Raisins are the most common dry fruit added to various recipes. This increases the demand for raisins across the globe. Thus, pushing the global raisins market towards expansion during the forecast period. Additionally, bakers use raisins to improve the texture of their baked cakes and cookies. Therefore, it results in higher demand for raisins, owing to growth in the global raisins market.

Moreover, raisin is one such dry fruit that can act as a substitute in any recipe that requires any other dry fruit. Such a versatile feature of raisins nudges the global raisins market to achieve growth during upcoming years.

Convenience Food to Boost Growth in Global Raisins Market

Changing and busy lifestyle calls for ready-to-eat and convenience food. The food and beverage companies add raisins to such ready to eat food, smoothies, sweets, and savories. This creates a huge demand for raisins in the global market. High consumption of ready to eat and convenience food provides impetus to growth in the global raisins market. Furthermore, people always look for nutritious food on-the-go, so raisins are largely incorporated in granola bars and protein bars. Raisins are also added as a flavoring and taste enhancing agent in chocolates. Juice extracted from raisins can be incorporated in dips, sauces, and marinades. Further, this juice or raisins can be added as a topping or a flavor to ice-creams, flavored yogurt, etc.  Thus, rising demand for such products expected to direct the global raisins market to expand during the forecast period.

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This review is based upon the TMR report titled, “ Raisins Market (Product Type - Natural Seedless, Golden Seedless, Black Currant, Sultana, Muscat, Monukka; Nature - Organic, Conventional; End User - Food Industry, Food Service Providers, Households; Distribution Channel – B2B, B2C) - Global Industry Analysis, Size, Share, Growth, Trends, and Forecast 2018 – 2026”

The global raisins market is segmented into:

Product

Natural Seedless

Golden Seedless

Black Currant

Sultana

Muscat

Monukka

Nature

Organic

Conventional

End User

Food Industry

Food Service Providers

Households

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Geography

North America

Europe

Asia Pacific

Latin America

Middle East& Africa

U.S.

Canada

Germany

France

U.K.

Rest of Europe

China

Japan

India

Rest of Asia Pacific

Brazil

Rest of Latin America

Gulf Country Council

Saudi Arabia

UAE

Rest of Middle East

The world has undergone a major shift in the way of living since the COVID-19 pandemic struck. A notable change in the functioning of various businesses and sectors has influenced their working mechanisms extensively. The food and beverage sector is no stranger to this change. Transparency Market Research (TMR) has studied many aspects concerning the difference between the trends in the pre-pandemic and post-pandemic world across the food and beverage industry.

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https://www.prnewswire.com/news-releases/thriving-bakery-industry-together-with-increased-demand-for-confectioneries-drives-sales-avenues-in-baking-powder-market-tmr-301293640.html

[thechefrossana]

Caramelized apples with walnuts, pine nuts and sultana, white chocolate mousse and almond cookies .... (at Melbourne, Victoria, Australia) https://www.instagram.com/p/B6w76qrgXez/?igshid=whmdsdjxuyle

[hopicecream]

Full list of flavors for @GypsyQueenCuisine Collaboration Night, tonight 3-9pm at The @HopIceCreamery! Dairy #IceCream: Baklava French Toast From #GypsyQueen (located at 807 Patton Ave) brunch menu, this decadent dish combines rich, walnut-laden brioche french toast and baklava with an alluring orange blossom and rosewater syrup. We took cues from their maple-labneh yogurt plating and put a splash of maple in a lightly tangy and barely floral cream base. Fried Halloumi Swirl Inspired by the delicious #FriedHalloumi Sandwich at GQC. #Halloumi is a salty farm-style cheese traditionally stored wrapped with fresh mint leaves. We pureed fried pieces of this popular Middle Eastern cheese with our cream, added a dash of mint water, then swirled with fresh watermelon sorbet. Sultan’s Garden A blend of chard from our Creamery back yard garden and tart, lush labneh yogurt-cheese (with a dash of salt and pepper) is offset by date-vinegar soaked sultana raisins. These nuggets are the flavor-packed stars of GQC’s side salads, and make this delicious ice cream shine! Chocolate Cardamom Coffee To recreate GQC's Pot de Creme, we’ve combined cardamom coffee from their in-house grocery with our rich milk chocolate base. #VeganIceCream: Fried Cauliflower Cashew Milk GQC’s ever-popular Fried Cauliflower becomes ice cream! We’re so excited about this flavor. Fried cauliflower and raw cashews make up the sweet & savory base, with bits of parsley and swirls of both Toum (vegan aioli) and Tarator (tahini dressing). Turkish Delight Pepita Milk A popular Lebanese tea-time snack made into ice cream! Tea cookies with two types of turkish delight (Rose, and Mastic) stirred into a creamy pepita milk base made with earl grey tea with bergamot. Carob Cookie Sesame Milk (GF) Our sesame milk base is a natural companion to GQC’s amazing Carob Tahini Cookies. With bits of those tasty cookies stirred in, and a swirl of carob-molasses, this ice cream is delicious nod to a healthy traditional Lebanese snack. Pomegranate Sumac Sorbet Pomegranate juice, sumac berries from @RayburnFarm, and pomegranate molasses, inspired by GQC Fattoush Salad dressing. #Asheville #avleat #avleats (at The Hop Ice Creamery)

[culinary-universe]

TOP 5 recipes of homemade chocolates

http://culinary-universe.tumblr.com

A selection of recipes for delicious, easy and affordable to prepare homemade chocolates.

1. Turkish delight Citrus boom

What you need:

- 5 cups of sugar - 2 cups of water - ½ Cup starch - Zest of 1 orange or lemon - 2 - 3 drops of lemon or orange oil - 4 - 5 tablespoons of powdered sugar

How to cook Turkish delight Citrus boom:

Starch to dissolve 1 Cup of cold water and stir well to avoid lumps. In a saucepan with the remaining water, add sugar, stir, bring to a boil and cook on medium heat for 15 - 20 minutes.

When the sugar syrup comes to a full boil, pour the starch solution, reduce the heat, put finely grated zest and, stirring constantly, cook until the mixture thickens. When the Turkish delight will lag behind the walls of the vessels to enter citrus oil, stir again and put weight on with parchment paper baking sheet.

Smooth Turkish delight with a spoon dipped in cold water, and allow to cool for 4 - 5 hours. Slice the Turkish delight into small cubes, roll in powdered sugar.

2. Milky iris

What you need:

- 200 ml of milk - 200 g powdered sugar or sugar - 30 g of butter - 2 tablespoons of honey - Vegetable oil

How to cook a milky iris:

Pour into a saucepan with a thick bottom milk, add butter, powdered sugar, honey, turn on moderate heat. To heat the mass for about 20 minutes, stirring constantly so it thickens and acquired a caramel-cream color.

Weight distribution in figure small cake tins, previously greased with vegetable oil, or baking sheet lined with oiled parchment paper. Give mass to cool. Then remove the candy from the molds or slice them if they cooled on the baking sheet single layer.

3. Vanilla-chocolate Fudge

What you need:

- 1 Bank (350 - 400 g) of condensed milk 2 teaspoons vanilla extract - 700 g chocolate - 425 g marshmallow - 900 g sugar - 220 g of crushed nuts optional - 4 tablespoons unsalted butter - 1/8 tsp salt

How to cook rocky road Fudge:

Oil or grease a square or rectangular shape, set aside. Mix the sugar, butter, salt and condensed milk in a tall saucepan with a thick bottom over medium heat temperature. Allow the mass to boil for 6 - 7 minutes, stirring constantly. Turn off the heat.

To combine in a large bowl, vanilla, chopped chocolate, marshmallows and, if desired, crushed nuts. Add hot mixture, and beat until all the chocolate is melted. Pour the Fudge into the previously prepared pan, gently smooth out the mass of a wooden or silicone spatula. Remove the Fudge in the fridge for 3 hours. Then remove, cut into small squares.

4. Prunes with walnuts and cognac

What you need:

- 100 g dark chocolate - 10 pieces of prunes 5 - walnut kernels - 200 ml cognac - 1 tbsp butter

How to cook prunes with walnuts and cognac:

Wash the prunes, soak overnight in brandy. Stuff the prunes halves of walnut kernels. Melt the chocolate in a water bath or in the microwave, add the softened butter, mix until smooth.

Dip the prunes into the chocolate, lay out on oiled parchment paper and put into the refrigerator for 2 hours. Another option: pour a little chocolate on the bottom 10 of the cups with candy (you can use large cookie cutters to edible ice or the plastic backing from the chocolates in the boxes), then put the stuffed prunes and pour the remaining chocolate. Put into the refrigerator until fully cured.

5. Pyramid with rum raisins

What you need:

- 250 g sponge cake or shortbread - 400 g condensed milk - 165 g raisins - 125 ml rum 2 tbsp with slide cocoa powder - Coconut for sprinkling

How to prepare rum raisin pyramid:

Soak the raisins in the rum overnight. Mix the finely crumbled biscuits, soaked sultanas, condensed milk and cocoa in a large bowl. Cooling the ground for 2 hours. The fashion of many small pyramids (alternatively, balls) and sprinkle with coconut. Chill for 30 minutes - 1 hour.