These recipes can be used with the other variants of -18°below – 4 fruit mix, raspberries and blueberries.
Have an -18 below 3 berry smoothie … any time of the day
-18 below 3 berry and banana blast
Ingredients:
1½ cups -18 below 3 berry mix
1 banana
½ cup yoghurt
1 cup milk
½ cup ice cubes
Method:
Blend the berries, banana, yoghurt, milk and ice cubes together until a smooth drink is formed. Strain if desired. Pour into glasses and enjoy a very fruity, healthy smoothie.
Variation: For a dairy free alternative, replace yoghurt and milk with soy yoghurt and soy milk.
-18 below 3 berry and apple juice smoothie
Ingredients:
1 cup -18 below 3 berry mix
1 cup apple juice
Method:
Blend the berries and juice together until a smooth drink is formed. Strain if desired. Pour into glasses and enjoy. Great in the mid-afternoon.
Variation: Use orange juice, cranberry drink, or any other fruit juice or nectar you have on hand.
-18 below 3 berry compote
Ingredients:
½ cup sugar
½ cup water
3 cups -18 below 3 berry mix
2 tablespoons butter
Sprig of fresh mint
Method:
In a large saucepan, bring sugar and water to a boil. Simmer for about 10 minutes on medium-low heat.
Add the blackberries and strawberries, stir to mix thoroughly and simmer on low for 2 minutes.
Add the raspberries and butter to the mixture; warm until butter just melts.
Remove from heat; let cool slightly. Garnish with mint.
-18 below 3 berry mix roasted
Ingredients:
2 cups -18 below 3 berry mix
¼ cup caster sugar
2 teaspoons balsamic vinegar
½ teaspoon vanilla essence
Method:
Preheat oven to 200°C. Line a baking dish with baker paper. Choose a baking dish that is just big enough to hold the berries in a single layer.
Place all the ingredients in a bowl and stir gently to coat the berries in the sugar and vinegar, but try not to break up the berries. Tip the mixture out onto the baking paper. Roast for about 15 minutes until the berries are warm right through and the coating is thick and syrupy.
-18 below 3 berry jelly
Ingredients:
1 cup -18 below 3 berry mix thawed – reserve juices
1 packet of jelly – strawberry or blackberry, or go whacky with lime or passionfruit
Make up reserved juices to 500ml with boiling water.
Method:
Make up the jelly according to directions on the packet, using the reserved juices from the berries to make up the liquid. Let cool for about 20 minutes.
Spoon some of the jelly into a tall glass or the base of a serving bowl. Sprinkle berries over the jelly and place in fridge for a few minutes. Continue layering berries and jelly until all used up.
Leave in fridge until ready to serve. Serve with a little yoghurt, crème fraiche, or whipped cream.
-18 below 3 berry instant “ice cream”
Ingredients:
3 cups frozen -18 below 3 berry mix
¾ cup icing sugar
1 cup chilled yoghurt or a cup of cream or milk
Method:
Place the frozen -18 below 3 berries and icing sugar in a food processor and process to a frosty creamy puree. Add the yoghurt (or cream or milk) and blend to really mix it through. Serve immediately in tall parfait or wine glasses.
-18 below 3 berry scrunch
Ingredients:
100g butter or margarine
100g sugar
100g rolled oats
100g flour
2 cups -18 below 3 berry mix (thawed)
1 cup apple – peeled and diced
300ml cream
150ml yoghurt
1 tablespoon honey
Method:
Preheat the oven to 190°C. Mix together the butter or margarine, sugar, oats and flour. Line a shallow baking tray with baking paper and spread mixture over evenly. Bake for 15 minutes. Cool, then break up into small pieces.
Mix -18 below 3 berry mix with diced apple. While the cream and fold in the yoghurt and honey. Layer the berries and scrunch mix in serving bowls or glasses and serve.
-18 below 3 berry muffins
Ingredients:
2 eggs
1½ cups milk
1 cup sugar
125g melted butter
3 cups plain flour
4 teaspoons baking powder
2 cups -18 below 3 berry mix
Method:
Preheat oven to 200degC (not fan bake). Beat eggs, milk, sugar and melted butter together in a bowl. Sift the flour and baking powder into egg mixture. Cut larger berries into smaller dices, add and lightly mix to just combine. Grease or spray muffin tins, and spoon in the muffin mixture, filling to about three-quarters full. Bake for 15-18 minutes.
-18 below 3 berry mini muffin friands
This is a Friand recipe, cooked in mini muffin tins. Very easy to make – and delicious.
Ingredients:
125g butter, melted
1 cup almond meal or flour
4 egg whites, beaten lightly
1¼ cups icing sugar, sifted
½ cup plain flour, sifted
100g -18 below 3 berry mix
Method:
Preheat oven to 180°C. Spray or grease a 24 hold mini-muffin tin, or equivalent.
Combine butter, almond meal, egg whites, sugar and flour in a medium bowl; stir until just combined.
Divide mixture into patty pans and top each with 1-2 berries.
Bake for about 15-20 minutes - until they start to brown slightly. Stand in the tray for 5 minutes, then turn onto a wire rack to cool.
-18 below 3 berry cake
Ingredients:
125g butter, softened
1 cup castor sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups self raising flour, sifted
300gms -18 below 3 berry mix– DO NOT THAW!
2 tablespoons icing sugar
Method:
Preheat oven to 160°C. Line a 22cm diameter round cake tin with removable base with baking paper.
Place butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Add the eggs and beat well. Fold the flour and spoon the mixture into the tin. Top with the -18below 3 berry mixand sprinkle with icing sugar.
Bake for 1 hour or until the cake is cooked when tested with a skewer.
Remove from the tin and serve warm in wedges with vanilla ice cream.
-18 below 3 berry and coconut crumble
Ingredients:
2 cups -18 below 3 berry mix
¼ cup brown sugar
1 cup rolled oats
½ cup shredded coconut
3 tablespoons softened butter or margarine
Method:
Preheat oven to 180°C. Divide the berries amongst 4 ramekins, and sprinkle with two teaspoons of sugar.
Place rolled oats, coconut, and remaining sugar in a bowl. Rub in softened butter or margarine until combined.
Sprinkle the oat mixture on top of the berries.
Bake for about 20 minutes, until golden.
Serve with vanilla ice cream, custard, whipped cream or yoghurt.
-18 below 3 berry fruit pastry with raspberry sauce
Ingredients:
1 sheet pre-rolled puff pastry
1 cup -18 below 3 berry mix(approx)
1 tablespoons castor sugar
2 teaspoons cornflour
1 egg, beaten
For the Raspberry Sauce:
100g -18 below raspberries
2 tablespoons icing sugar
Method:
Preheat the oven to 200°C.
Place the square pastry sheet onto a baking sheet, in a diamond shape, with the points at top and bottom.
Mix the -18 below 3 berries, castor sugar and cornflour together and place onto one half of the pastry sheet, leaving a 1cm margin at the edges. Brush around the edges with beaten egg, then fold in half and crimp the edges together with your fingers or the back of a fork, forming the pastry into a triangle.
Brush all over with beaten egg.
Place into the oven and bake for 15 minutes, or until golden-brown.
For the raspberry sauce, place the -18 below raspberries and icing sugar into a mini food processor and blend until smooth. Sieve the mixture into a bowl to remove the raspberry pips.
To serve, place the pastry onto a serving plate and drizzle over the raspberry sauce.
-18 below 3 berry pud
Ingredients:
125g butter
½ cup white sugar
2 tablespoons golden syrup
1½ cups flour
1½ tablespoons cocoa
1½ teaspoons baking powder
¾ cup rolled oats
½ cup white or dark chocolate drops
1½ cups -18 below 3 berry mix
Method:
Grease a 24cm round pie dish (or equivalent). Preheat oven to 180°C.
In a large saucepan melt the butter, sugar and golden syrup. Add the flour, cocoa and baking powder, then stir in the rolled oats. Mix lightly. Add the chopped chocolate and whole frozen berries and carefully mix - lightly but evenly. Turn mixture out into the greased dish and bake in the oven for 15-20 minutes. The mixture should have puffed up slightly but still be moist.
Serve warm with yoghurt.
-18 below 3 berry royal pudding
Lucious fruit, baked in an egg custard in the oven, and topped with a meringue. What could be simpler?
Ingredients:
3 eggs
1½cups milk
1 cup fine breadcrumbs
1cup sugar
½ tsp vanilla essence
2 cups 18 below 3 berry mix
Method:
Preheat oven to 180°C.
Separate the eggs, put the whites in a clean bowl and set aside.
Put the egg yolks into a bowl and beat together. Add milk, breadcrumbs, and 1 tablespoon of the sugar.
Place the 2 cups 18 below 3 berry mixand 2 tablespoons of the sugarin a saucepan and heat gently until the fruit is thawed and the sugar dissolved. Place the fruit on the bottom of a pie dish, pour the custard mix over the fruit. Bake in the oven for about 1 hour until set.
Whisk the egg whites until stiff, then slowly add the remaining sugar until it is all mixed in and glossy. Pile it on top of the pudding and bake in the oven for a further 15-20 minutes until the meringue is set and lightly brown.
-18 below 3 berry self-saucing pudding
Ingredients:
1½ cups self-raising flour
75g butter
½ cup white sugar
Grated rind (and juice) of 1 medium sized orange
1 cup milk
1 cup 18 below 3 berry mix
Icing sugar for dusting
Sauce:
Boiling water and orange juice (from above)
½ cup berry or plum jam
1/3 cup raw or brown sugar
Method:
Preheat oven to 180°C. Lightly grease a medium sized deep ovenproof dish.
Sift flour into a bowl. Rub in butter until the mixture resembles fine crumbs. Stir in the sugar and orange rind and make a well in the centre. Pour in the milk and mix with a slotted spoon to form a stiff batter. Put the berries in the bottom of the ovenproof dish and spread batter over the top of the berries. Make orange juice up to 1¼ cups with boiling water. Stir in the jam and sugar, pour over batter.
Bake in preheated oven for 40-45 minutes or until the sponge top is cooked in the centre. Dust with icing sugar before serving.
-18 below 3 berry cobbler
Ingredients:
2 cups sugar
2 cups water
1 teaspoon vanilla essence
1 teaspoon lemon juice
1½ cups flour
1½ teaspoons baking powder
½ teaspoon salt
3 cups 18 below 3 berry mix
1/3 cup milk
50g butter
Method:
Preheat the oven to 175°C. Melt the butter in a 30mm x 22mm (approx) ovenproof dish. Set aside and keep warm.
Place the sugar and water in a saucepan and stir over a medium heat until the sugar is dissolved. Remove from the heat and add the vanilla and lemon juice and set aside.
Place flour, baking powder and salt into a bowl. Add milk and stir to combine. Turn out onto a floured board, roll into a rectangle, as for making scones, then spread with the berries. Roll up from the long side and slice into approx 12 pieces.
Place the rolls side by side in the ovenproof dish, leaving room to expand. Pour the sugar syrup over the rolls and bake for approx. 60 minutes.
Serve with cream, ice cream, custard or yoghurt.
-18 below 3 berry cocktail
Ingredients:
2 cups 18 below 3 berry mix
1 cup ice cubes
1/3 cup unsweetened pineapple juice
2 tablespoons vodka
1 tablespoon sugar
1 tablespoon snipped fresh mint
mint sprigs
Method:
Blend berries, ice, pineapple juice, vodka, sugar, and mint about 2 minutes or until smooth. Some little seeds will remain – strain if you prefer without seeds. Pour into tall glasses and top with the mint sprigs.
