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tried and tested recipes with dried fruit and or nuts



































































































































braised brisket with fruit

30 ml Virgin olive oil
1.50 kg brisket – de-boned
2 onions, sliced
3 cloves garlic, crushed
4 carrots, diced
4 sticks celery, diced
2 bay leaves
8 black peppercorns
10 ml paprika
250 ml beer
250 g mixed dried fruit
500 g baby potatoes
50 ml ginger syrup
30 ml red wine vinegar
Heat olive oil in a saucepan and brown brisket on all sides.
Remove meat, add onions and garlic and sauté until onion is transparent.
Add the carrots and celery cook for 5 minutes.
Return the meat to saucepan, add bay leaves, peppercorns and paprika.
Pour in beer, cover saucepan with a lid and simmer for 90 min to 2 hours, or until the meat is almost tender.
Add the fruit, potatoes, ginger syrup and vinegar - cook until potatoes are tender, adding a little hot beef stock if necessary

chicken & dried fruit casserole
2 kg chicken pieces
salt to taste
pepper to taste
15 ml cooking oil
1 onion, sliced
2 cloves garlic, crushed
1 lemon rind
25 ml lemon juice
1 orange rind
50 ml orange juice
20 ml honey
5 ml dried thyme
15 ml ground cinnamon
2 ml nutmeg
300 ml red wine
100 g dried apricots
100 g prunes
50 g blanched almonds
Lightly season the chicken pieces with salt and pepper.
Brown in hot oil and set aside.
Sauté onions and garlic in the oil until soft.
Add the rind and juice of the lemon and orange, and the remaining seasonings.
Mix well. Return the chicken pieces to the casserole and cover with the sauce.
Add the red wine and stir well.
Add the apricots and prunes, cover and simmer until the chicken is tender and the sauce has thickened.
Sprinkle with almonds just before serving.

christmas fruit cake
250 ml water
125 ml fat-free milk
125 ml soft margarine
125 ml sultanas
35 dried apricot halves, chopped
12 dried prunes
10 dried peach halves, chopped
30 ml currants
125 ml white sugar
5 ml bicarbonate of soda
1 ml salt
10 pecan nut halves, chopped
190 ml cake flour
5 ml baking powder
85 ml oat bran
250 ml whole-wheat ProNutro
1 apple, peeled and very finely grated
1 egg
2 ml (½ t) almond essence
1 egg white, beaten
Place the water, milk, margarine, fruit, sugar, 5 ml (1 t) bicarbonate of soda, salt and nuts in a large saucepan.
Simmer over low heat 20 minutes.
Remove from the heat, pour into a bowl and allow cooling completely.
Remove the pips from the prunes. Preheat the oven to 160C.
Sift together the flour, 1t bicarbonate of soda, and baking powder over the cooled fruits in the bowl.
Add the oat bran, whole-wheat Pro-nutro and grated apple.
Mix gently with a wooden spoon.
Beat egg and almond essence, add to batter.
Whisk the egg white fold it into the mixture.
Spoon the batter into baking pan which has been sprayed with cook and spray.
Bake for 2 hours or until a knife into the centre are clean.
Allow to cool completely, then sprinkle with a little brandy (optional).
Store in an airtight container, or cover with foil and store for 2 days in the fridge before eating.
This fruit cake has a high fruit content, which makes it very moist, so it is best stored in the fridge, otherwise it could become moldy.

dried fruit balls
150 g dried figs
150 g dried peaches
75 g dried apricots
75 g seedless raisins
75 g dates, finely chopped
15 ml honey
coconut for rolling
Soak the figs, peaches and apricots in warm water for 1 hour.
Drain and chop the fruit.
Place in a food processor along with the raisins, dates and honey and process until smooth.
Roll into balls, using 15 ml of the mixture.
Roll the balls in the coconut.
Chill until the balls have hardened and store in an airtight container.

dried fruit bites
250 g margarine
250 ml sugar
2 extra large eggs, whisked
250 ml sultanas
250 ml peaches, finely chopped
5 ml vanilla essence
2 ml salt
400 g Marie or Tennis biscuits, crushed
Slowly melt the margarine and sugar in a saucepan.
Remove from the heat and add a little of the hot mixture to the eggs.
Stir well and add the egg mixture to the remaining margarine mixture.
Heat slowly until the mixture comes to a very gentle boil.
Remove from the heat and add the remaining ingredients.
Mix well and spoon into the prepared baking sheet.
Chill until the mixture is firm, overnight if possible.
Cut into triangles and store in an airtight container.

dried fruit pudding
6 dried pears
4 dried apricots
100 g currants
50 g sultanas
50 g glacé cherries, halved
50 ml mixed fruit peel
50 ml white sugar
30 ml brandy
50 g pecan nuts, chopped
Place all the dried fruit in a saucepan.
Add the white sugar and just enough water to cover the fruit completely.
Simmer until the fruit is soft and most of the water has been absorbed.
Add the brandy and nuts and simmer well.
Serve in long-stemmed glasses with ice cream and cream.
Serves 4-6.

fruit bars
125 ml oil
125 ml honey
100 g soft brown sugar
190 g oats
125 ml full cream milk powder
40 g bran
40 g wheat germ
40 g puffed rice
100 g coconut
75 ml sesame seeds
75 g dried apricots, finely chopped
75 g raisins, finely chopped
Spray baking tray with non-stick spray.
Mix the oil, honey and brown sugar together in a saucepan and heat slowly until the sugar has dissolved.
Remove from the heat.
Add the remaining ingredients, mixing well after each addition.
Turn the mixture into the prepared baking tray, pressing it in firmly.
Roll the mixture with a rolling pin to ensure it is firmly pressed down.
Chill for 20 to 30 minutes and cut into bars before the mixture becomes too hard.

fruit mincemeat
170 g seedless raisins
170 g unbleached sultanas
170 g currants
230 g dried apples
230 g dried apricots
250 ml blackcurrant jam (or cranberries)
7 ml ground cinnamon
2 ml salt
2 ml grated nutmeg
2 ml ground allspice
2 ml black pepper
500 ml rum or brandy
500 ml cider
230 g dark, soft brown sugar
110 g unsalted butter
75 ml black treacle
Put dried fruit on a large board and just work over a few times with a large knife (this helps to make it stick together).
Mix in a large bowl with jam, spices and seasoning.
Heat last five ingredients in a saucepan until butter melts, pour it over fruit and mix well.
When cool, cover bowl and leave for a few days to mature, stirring occasionally. Mix well and bottle.

fruit bobotie
3 red onions, chopped
4 cloves garlic, minced
1 x 10 cm piece fresh ginger, grated
45 ml oil
15 ml turmeric
30 ml garam masala
10 ml chilli powder
5 ml ground coriander
1 kg beef mince
2 x 410 g cans tomatoes
a handful of fresh coriander
200 g dried apricots, chopped
100 g cashew nuts
4 thick slices brown bread, cut into small cubes
30 ml chutney
salt and pepper to taste
6 eggs
500 ml cream
4 bay leaves
Preheat the oven to 180C. In pan, heat oil and gently fry onion, garlic, ginger and spices.
Add the beef mince and brown. Add tomatoes and fresh coriander.
Add apricots, nuts, bread and chutney and cook for 4 minutes. Add a little water if too thick.
Season and scoop the mince into an ovenproof dish.
Lightly beat the eggs with the cream and pop in the bay leaves. Pour over the mince until covered.
Bake in the oven for 15 to 20 min or until the topping has set and is slightly browned.

green tomato chutney
350 g mixed dried fruit
500 g green apples, cored, skinned and finely chopped
400 g green tomatoes, skinned and finely chopped
350 g onions, finely chopped
6 red chillies, seeded and finely chopped
200 g sugar
1 ml salt
450 ml white grape vinegar
Finely chop the mixed dried fruit. Place in a large saucepan along with remaining ingredients. Heat slowly and stir until the sugar has dissolved. Bring to the boil and simmer for about 1 hour or until the mixture has thickened. Stir frequently to prevent the mixture from burning. Bottle the chutney while still hot. Makes about 1,2 liters.

hot cross buns
450 g white bread flour
10 ml ground cinnamon
10 ml ground mixed spice
5 ml salt
1 x 10 g sachet instant dried yeast
50 g castor sugar
80 g cold butter, diced
1 large egg, lightly beaten
300 ml warm milk
50 g raisins
50 g sultanas
25 g currnats
30 ml citrus peel
50 g cake flour
60 ml milk
60 ml water
45 ml castor sugar
Sift the bread flour and spices together into a large bowl.
Add the salt, yeast and sugar and rub in the butter.
Mix the egg and milk, then gradually stir into the dry ingredients to form a firm dough.
Knead for 10 minutes by hand or using the dough hook on a food processor.
Place the dough in a lightly greased bowl and cover with a damp dishcloth.
Set aside to rise in a warm place until the mixture has doubled in size.
Turn the dough out onto a lightly floured surface and knead in the fruit.
Divide the dough into 12 pieces and roll each one into a ball.
Place the balls greased baking tin.
Cover and set aside to rise again until the balls have doubled in size.
Mix the cake flour and 50 ml water to form a paste.
Put the paste into a piping bag and pipe a cross on each of the buns.
Bake in a preheated 200 °C oven for 25 to 30 minutes or until golden and cooked through. Mix the glaze ingredients and brush over the buns while they are still hot.

orange chicken with dried fruit
400 ml chicken stock
150 ml orange juice
250 g mixed dried fruit
4 chicken breasts
salt and ground black pepper
oil to fry
5 ml freshly grated ginger
7 ml paprika
Mix the chicken stock and orange juice in a saucepan and add the dried fruit. Simmer until the fruit is plump. Drain, reserving the liquid. Season the chicken with salt and pepper and brown in heated oil. Add the ginger and paprika and stir-fry for another minute. Add the drained liquid and simmer until the chicken is tender. Add the fruit and simmer until heated through.

re-hydrate dried fruit
250 ml dried fruit
Place dried fruit in a bowl. Just cover with cold water. Cover and heat on HIGH for about 6 minutes. Allow to stand for 5 minutes before using.

rice salad fruit
100 g rice
50 g sultanas
1 stalk celery, sliced into rings
4 spring onions, chopped
50 g walnuts
50 g dried apricots, chopped
1 kiwi fruit, skinned and sliced

salad dressing
60 ml orange juice
30 ml olive oil
1 clove garlic, crushed
2 ml ground ginger
10 ml honey
5 ml lemon juice
Cook the rice in salted water until soft. Drain well and mix with the remaining ingredients for the salad. Arrange in a dish. Mix all the ingredients for the dressing and shake well. Pour over the salad and chill for several hours before serving.

slow-roasted lamb shank with muscadel and dried fruit

3 tbs olive oil
6 lamb shanks
3 red onions, sliced into thick rings
8 garlic cloves
4 rosemary sprigs
500 ml dried figs
250 ml dried cranberries
2 cinnamon sticks
4 tbs honey
500 ml muscadel
500 ml red wine
Preheat the oven to 150 ° C. Heat the oil and brown the shanks. Add the remaining ingredients to the pan. Cover tightly with wax paper and bake for 2 hours or until the meat is sticky and tender.
Serve with parsnip and potato mash.

venison potjie with dried fruit
25 ml oil
1 kg venison, such as springbok, cubed
1 large onion, chopped
4 cloves garlic, crushed
5 ml whole cloves
5 ml mustard powder
5 ml dried (or 10 ml fresh parsley)
5 ml braai spice
salt and milled black pepper
340 ml beer
500 ml Coca-Cola
75 ml Worcestershire sauce
1 can pineapple pieces in juice
250 g mixed dried fruit
125 ml chutney
50 ml natural yogurt
Heat the oil and brown the meat in batches. Don't do too much at once as the meat will draw water.
Remove the meat from the pot.
Fry the onion and garlic in the remaining oil, adding more if necessary and add the spices.
Stir-fry for another minute.
Add the meat, beer, Coca-Cola and Worcestershire sauce and stir.
Cover and simmer over a low heat for about two hours or until tender. Add the remaining ingredients and cook or another hour.
Stir in the yogurt shortly before serving.






Links to other websites and blogs about Fruit and Nuts

Simply Recipes

Gluten Free Mommy

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