In honour of the launch of the 11th Liwa Date Festival (July 22-30 2015) in Liwa City in Al Gharbia, Western Region, we’ve rounded up six recipes celebrating the UAE’s most precious - and nutritious - fruit.
Aladdin Date Shake, courtesy of Markette
Markette Restaurant & Crêperie at the Dubai Mall share their recipe for a refreshing shake using dates as the main ingredient.
Ingredients:
4 Medjool dates, soft & pitted
100 gm Carapino ice cream (caramel and pine nuts flavour)
120 ml full cream milk
chocolate sauce
Method:
Put the dates in a blender with the milk and blend.
Add the ice cream and blend some more with 4 pieces of ice.
Garnish the sides of the glass with chocolate sauce and pour in the drink. Top with the whipped cream and drizzle with chocolate sauce.
* Courtesy of Markette
Yasmine Crepes, courtesy of Markette
Markette Restaurant & Crêperie at the Dubai Mall share their recipe for a light, fresh crepe.
Ingredients:
Crepe:
1000 gm flour
60 gm sugar
70 gm butter
10 gm salt
2000 ml milk
6 eggs
Filling:
100 gm apricot jam
pinch of saffron
50 gm fresh apricots
10 gm pomegranates
75 gm dates
caramel sauce
5 gm roasted almond flakes
3 gm icing sugar
70 gm pistachio ice cream
3 gm chopped pistachios
30 gm whipped cream
Method:
Start by making the crepes. In a mixing bowl, mix the eggs and milk, then add all the dry ingredients and mix well until you have a smooth batter.
Pass the mixture through a strainer to ensure the mixture is without lumps.
Use a flat pan to make the crepes, ensuring it is done on both sides, and set aside.
To make the filling, melt the apricot jam and infuse saffron in it.
Grill the fresh apricots and caramelise the dates with the caramel sauce.
To assemble each crepe, spread with the apricot jam then fold the crepe. Top with the grilled apricots and the dates.
Top with pomegranates, whipped cream, the roasted almond flakes and pistachio ice cream.
Garnish with chopped pistachios and icing sugar.
* Courtesy of Markette
Date Cheesecake, courtesy of Six Senses Zighy Bay
Executive chef Richard Lee shares the recipe for his famous date cheesecake recipe, which is served at the stunning Oman resort’s restaurants.
Ingredients:
375 gm Philadelphia cream cheese
1/3 cup caster sugar
1 cup brown sugar
1/3 cup cream
1 egg
20 gm butter, melted
1 tsp vanilla
2 tsp plain flour
100 gm butternut snap biscuits, crushed
125 gm fresh dates, chopped
Extra cream to serve
Method:
Combine the biscuit crumbs and butter in a bowl. Press mixture into the base of greased and lined 9cm x 20cm loaf pan. Chill.
Beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in the egg then stir through the flour and dates.
Pour the filling into prepared base and bake in a moderately slow oven at 160°C for 25 minutes, or until just set. Cool in the oven with door ajar. Chill.
Combine brown sugar, extra butter and cream in a small saucepan, stirring over a low heat 5 minutes until thickened. Cut the cheesecake into thick slices and place on serving plates with a drizzle of sauce and a dollop of cream. Serve immediately.
* Courtesy of Six Senses Zighy Bay
Date Cake Recipe, Courtesy of Coya
Peruvian restaurant Coya, in the Four Seasons Resort located on JBR in Dubai, shares their special recipe for a moist, sweet Date Cake.
Ingredients:
700 gm chopped dates
4 tsp baking soda
1200 gm water
8 eggs
700 gm sugar
700 gm plain flour
300 gm butter
Method:
In a pan on the stovetop, boil the water with the dates and baking soda. Keep aside.
Whisk the eggs and sugar to form a sabayon, then slowly add the sifted flour then the butter.
Slowly add the warm date mixture and continue to whisk until fully combined.
Spread onto a baking sheet 1.5cm deep. Bake at 175 C for 15 minutes.
* Courtesy of Coya Dubai
Sticky Date Pudding by Diary of a Lifestyle Mommy (adapted from a Donna Hay recipe)
“I never thought this recipe would be so easy! I prepared the ingredients on the counter, and 35 minutes later, it was done! Simple, moist and decadent and best of all a sauce as a topping to seal the deal.”
Ingredients:
1 1/2 cup chopped & pitted dates
1 cup boiling water
1 tsp baking soda
100 gm butter, chopped
3/4 cup brown sugar
2 eggs
1 cup self-raising flour
Double cream
Toffee Sauce:
150 grams butter, chopped
1 cup single pouring cream
1 1/2 cup brown sugar
Method:
Preheat oven to 355 F and place the dates, water and baking soda in a bowl and allow to stand for 5 minutes.
Place the date mixture in the bowl of a food processor with the butter and sugar and process until well combined. Pour into a lightly greased 26cm X 16cm tin lined with non-stick baking paper.
Bake for 30 to 35 minutes or until cooked when tested with a skewer. Cool in the tin for 10 minutes. Cut into squares.
To make the toffee sauce, place butter, cream and sugar in a saucepan over medium heat and stir until butter is melted. Bring to a boil and cook for 5 minutes or until thickened slightly. Spoon over pudding and top with cream.
* Courtesy of www.DiaryofaLifestyleMommy.com
Energy Date Balls by Diary of a Lifestyle Mommy
“These are a great way to get kids to eat a snack that’s sweet and healthy, vegan and dairy free. You may also substitute the nuts with oats or flax seed if you have a nut allergy. I love these with my mid-morning tea at work or when I’m on the go, and best of all, my kids ask for them all the time.”
Coconut Date Energy Balls
Ingredients:
1 cup Medjool dates
1 tbsp coconut oil
1/3 cup cashews raw
2 tbsp coconut (shredded, for covering balls)
2 tbsp cocoa powder
1 tbsp water
Method:
Put the cashews in the food processor and pulse, add the pitted dates, coconut oil and water and process for a minute until combined together then add the cocoa and mix again.
Add a dab of water on the palm of your hands and start forming the balls then roll into the shredded coconut until they are fully covered. Place in an airtight container and refrigerate.
Peanut Butter & Chocolate Date Energy Balls
Ingredients:
1 cup Medjool dates (pitted)
2 tbsp organic peanut butter
3/4 cups peanuts raw
1 tbsp cocoa powder
Method:
Pulsate the peanuts in the food processor, add the pitted dates, peanut butter and cocoa and process again.
Add a dab of water on the palm of your hands and start forming the balls. Place in an airtight container and refrigerate. These bits should last up to a week in the fridge.
* Courtesy of www.DiaryofaLifestyleMommy.com