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Diwali is a time for sharing with friends and family. #HappyDiwali

These Pineapple Laddoo’s are the perfect sweet treat for Diwali. I use canned pineapple rather than fresh as it’s a simple yet convenient ingredient which is bursting with fruity flavour. Easy recipe!

 

Ingredients

 

  • 1 x 415g can Del Monte Pineapple Chunks in Juice
  • 1 tbsp ghee (or butter)
  • 100g desiccated coconut
  • 125g milk powder
  • 80g caster sugar
  • ¼ tsp cardamom powder
  • 2 tbsp ground almonds

Method

 

  1. Place a can of drained Del Monte® pineapple chunks into a food processor. Mix until smooth and reduced to a paste.
  2. Over a medium-low heat, heat the ghee or butter. When melted, add the pineapple puree and cook for 1-2 minutes, making sure you do not burn the puree.
  3. Slowly add the sugar and desiccated coconut and sugar. Mix well and cook for a further 2 minutes, making sure it’s on a low heat.
  4. Add milk powder, cardamom powder and ground almonds to the mixture and continue to stir.
  5. Cook for a further 2 minutes, or until the mixture becomes thick. Transfer into a bowl and allow to cool in the fridge for 10 minutes.
  6. Now it’s time to make your laddoos! Using your hands, roll the mixture into small golf-sized balls.
  7. Roll into a little desiccated coconut for decoration get them ready to serve at your Diwali celebrations!

NB: You can even make these laddoos in advance and store in an airtight container in the fridge for up to 3 days.

 

‘This recipe has been created by The Petite Cook to celebrate Diwali with Del Monte. https://www.thepetitecook.com/

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Make #NationalCurryWeek a! Use all those harvest vegetables now!

Ingredients

4 chicken breasts, skinless and boneless
2 tbsp natural yoghurt
4 tbsp tandoori paste
3 tbsp vegetable oil
1 cinnamon stick
6 cardamom pods
1 large onion, peeled and finely chopped
3cm piece of ginger, peeled and grated
2 garlic cloves, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ fresh red chilli, deseeded
2 x 400g cans chopped tomatoes
1 tbsp tomato puree
150ml chicken stock
2 tsp garam masala
½ lemon, juice
250g frozen peas
Sea salt and black pepper
Handful chopped coriander, to garnish
Natural yoghurt, to serve

Method

Cut the chicken into chunks and mix with the yoghurt and tandoori paste, leave to marinate for a couple of hours, stirring occasionally.

Heat the oil in a deep pan, when hot, add the cinnamon, cardamom and onion, fry gently for 5 minutes until the onions are soft and beginning to turn brown, add the ginger, garlic, cumin, coriander, chilli and turmeric and cook for 1 minute.

Once the spices have cooked, add the chicken with marinade, fry for 4 minutes then add the chopped tomatoes, tomato puree, chicken stock, garam masala, lemon juice and peas. Stir well and season with sea salt and black pepper. Simmer on a low heat for about 10 minutes or until the chicken is cooked.

Serve with rice or naan bread and garnish with freshly chopped coriander and a generous spoonful of natural yoghurt.

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