Tadım-Recipes
Apricot Walnut Cookies
Service: 15 pieces
Preparation time: 25 minutes
Baking time: 20 minutes
Ingredients:
1/2 cup chopped TADIM walnuts
1/2 cup TADIM dried apricot
500 gram flour
1 cup granulated sugar
2 eggs
100 gram margarine
1.5 teaspoon baking powder
1 teaspoon cinnamon
1. Put the flour into the bowl. Add sugar, egg, margarine and baking powder and knead well. Cover the dough with a tower when it does not stick to your hands any more and let it rest.
2. Soak the dried apricot for 10 minutes. Roll out the dough by using a rolling pin and put a template over the dough and cut. Put fine-chopped apricot and chopped walnuts over it. Sprinkle cinnamon and then place it into the tray lined with grease-proof paper. Bake at 1800 for 20 minutes. Serve when it becomes tepid.
Hazelnut Croquant Cake
Yield: Serves 8-10
Preparation time: 20 minutes
Ingredients:
200 gram TADIM hazelnut
1 package instant cake base
1.5 tablespoon granule coffee
1 cup hot water
1 package crème chantilly
1 tea cup milk
For Croquant
1 cup granulated sugar
1. Place the first layer of the cake to the plate. Mix hot water with coffee and pour to the cake base. Whisk the milk and crème Chantilly with mixture well.
2. Cook granulated sugar and hazelnuts in a large pan by stirring constantly. Remove from the heat when they caramelize. Place the one layer on the top of the other on the grease-proof paper and let it cool. After reserving some croquant for its topping, chop the remaining by using food processor.
3. Spread firstly the crème chantilly and then chopped croquant over the cake layer you wet. Put the other layer over it. Spread the crème chantilly all over the cake and serve after garnishing with the remaining croquant.
Prince Pilaf
Yield: Serves 6
Preparation time: 20 minutes
Cooking Time: 30 minutes
Ingredients:
2 tablespoons TADIM Unshelled Pistachio
2 tablespoons TADIM almonds
2 tablespoons TADIM dried grape
2 cups baldo rice
3 cups hot water
1 teaspoon cinnamon
1 onion
1 teaspoon lemon juice
2 tablespoons butter
1 tablespoon sunflower seed oil
Salt, pepper
1 . Place butter and sunflower seed oil to the pot. Roast pistachio and almonds for 3 minutes. Add rice and toast it for 5 minutes more.
2 . Add dried grape, cinnamon, lemon juice, salt and pepper. After adding water put the lid on. Cook for 30 minutes at medium low heat. When the rice absorbs all the water, take the cooking pot away from the heat. Let the pilaf stand for about 10 minutes before serving.
Chocolate-Dipped Dried Fruits
Yield: Serves 6
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients:
1 tea cup TADIM walnuts
1 tea cup TADIM dried grape
1 tea cup TADIM dried apricot
2 tea cups corn flakes
100 gram white or bitter chocolate
1. Melt chocolate in a double boiler. Chop dried apricot well. Add chocolate and dried fruits and stir well. Then place into the muffin papers. When it becomes tepid, put the muffin into the refrigerator. Refrigerate before serving.
Tahini Walnut Cookies
Service: 30 pieces
Preparation time: 20 minutes
Baking time: 15 minutes
Ingredients
1 cup TADIM walnuts
1 cup sunflower seed oil
1 cup confectioner’s sugar
1 tea cup tahini (ground sesame seeds)
1 package vanilla
3.5 cups flour
For the topping: TADIM walnuts
Chop the walnuts roughly in a food processor. Put the all ingredients into a large bowl and knead well. Form it into walnut-sized balls. Put a half walnut on each and then place them into the tray lined with grease-proof paper. Bake at 1800 for 15 minutes. Let them cool before serving.
Pistachio Shuttle
Service: 15-20 pieces
Preparation time: 20 minutes
Baking time: 20 minutes
Ingredients:
1 tea cup TADIM Pistachio
4 eggs
7 tablespoons granulated sugar
16 tablespoons flour
4 tablespoons sunflower seed oil
2 tea cups milk
2 teaspoons baking powder
For garnishing: TADIM Pistachio
1. Whisk egg and sugar in a bowl. Add sunflower seed oil and milk and continue to whisk. Add flour, baking powder and fine-chopped pistachio and blend well.
2. Drop the dough into the shuttle template and place one pistachio into the center of each. Bake at 1800 for 20 minutes. Serve when it becomes tepid.
