Berry Blog

We love berries. We eat them every day. Sometimes we cook them, sometimes we eat them straight out of the packet. This blog is our way of sharing and showing off some of the ways we use our berries. We've prepared the recipes in our test kitchen - which doubles as our staff kitchen. We hope you enjoy these recipes and ideas as much as we do.

Orchard Gold Blueberry Raspberry Brownies

 
I know that we see 'Treat Yo Self' everywhere, but maybe that's a good thing? It's incredibly hard to deny yourself every sweet thing - especially on special occasions (birthdays, anniversaries, graduations...). So instead of saying no, say the occasional yes to a healthier version! 
 

Raspberry Blueberry Chocolate Brownie
 




Orchard Gold Blueberry Raspberry Brownies
 

80g reduced fat spread, melted
1/4 cup brown sugar
2 eggs
1/2 milk, trim
1 banana
1/3 cup dark cocoa powder
3/4 cup flour
1/2 cup self raising flour
50g chocolate buttons
50g white chocolate buttons
75g Orchard Gold Blueberries
75g Orchard Gold Raspberries
 

1. Mix together the spread and sugar, before beating in the eggs.
2. Fold in the milk, banana, cocoa, and flours and then the chocolates and berries until just combined.
3. Pour the mixture into a lined 20cm tin and bake for 25 mins at 180°C, or until it is firm to the touch. 

 

Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries
 
 

Orchard Gold Wild Blueberry Snowballs

 
We've all experienced that drop in energy (and motivation!) a couple of hours after lunch. It's hard not to grab the nearest snack food and devour it. Unfortunately, often the nearest snack food is not the healthiest! These little balls of goodness will give you an awesome boost of energy and are far healthier than that chocolate bar... Best of all, this recipe is quick and easy - it's all over before it even starts!
 

Blueberry Snowballs edited
 



Orchard Gold Wild Blueberry Snowballs
 

1 cup The Smoothie Collection Naked Wild Blueberries (thawed)
12 dates
1/2 cup chia seeds
1/2 cup almond butter
1 cup oats
Handful of desicated coconut
 

1. Thaw out some wild blueberries, keeping any juice that leaks out of the berries.
2. In a food processor, blitz up the dates before adding in all other ingredients, except the coconut.
3. Pulse the processor to blend together the ingredients. 
4. Hand roll the mixture into small balls before rolling in coconut to coat.
5. Refrigerate for about an hour before devouring.
 

Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries
 

Orchard Gold Blueberry and Lemon Cake

 
While we're sure this is meant to be a lovely tea cake, it is also a superbly light birthday cake! Who doesn't gorge themselves on their birthday? It's one of the few days a year that you can do so, guilt-free. But, doesn't anyone experience that 'over full' feeling that means you can't really enjoy the cake?? What a waste! That's where this simple cake saves the day. It is much lighter than a chocolate mud cake, but is just as scrumptious! 
 

Blueberry Lemon Cake-858
 

Orchard Gold Blueberry and Lemon Cake

2 eggs
1 cup sugar
1 cup light sour cream
2/3 cup melted butter
1 tsp vanilla
2 cups self-raising flour
1 Tbsp lemon juice
1/2 Tbsp lemon zest
2 cups Orchard Gold Supreme Blueberries
1 Tbsp corn flour
1/2 tsp lemon juice

1. Light grease or line a round cake tin and preheat oven to 180˚C and thaw the blueberries.
2. Beat together eggs and sugar for about 5 minutes or until lightened in colour and thick.
3. At a low speed, beat in the sour cream, melted butter, and vanilla until well combined.
4. Add in the self raising flour, 1/3 at a time, gently mixing between each addition, adding in the lemon juice and zest with the last third. Be careful not to over mix.
5. Drain any excess juice from the thawed blueberries and coat with corn flour and lemon juice, mixing until well combined.
6. Pour half of the cake batter into the cake tin and spread out gently with a spatula. Spinkle half the blueberries over the batter. Spread the remaining batter and top with the remaining blueberries, pushing them slightly into the batter.
7. Bake for 45 - 55 mins. Let the cake rest in the tin for 15 mins, before removing to cool completely.

Sprinkle with icing sugar and serve with a dollop of greek yoghurt.

Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries
 

Orchard Gold Premium Mixed Berries Butter
with French Toast

 
We thought we'd use some of the last warm, sunny weather for a well deserved Sunday Brunch! What says 'brunch' more than some delicious French Toast? And what goes more with French Toast than berries?! ... Nothing. 

This berry butter is so simple to make, but adds so much to your standard french toast. Even if you are not a butter person (myself included!), the berry butter has so much berry flavour, you forget there's actual butter mixed in!
 
Berry Butter with French Toast
Orchard Gold Premium Mixed Berries Butter with French Toast

150g butter, softened not melted

½ cup Orchard Gold Premium Mixed Berries

½ baguette (can be a few days old!)

½ cup milk

2 eggs

½ tsp cinnamon

1 Tbsp sugar

1. Beat the softened butter, then stir in the berries until just combined. Turn the butter out onto plastic wrap laid over a sheet of tinfoil. Wrap the butter up and twist the ends, twisting the butter into a taut, tube shape. Put in the freezer for 30mins to firm up.
2. Cut up the baguette, either in circle or long, diagonal shapes. In a bowl, whisk together the eggs, milk, sugar, and cinnamon.
3. Soak the baguette slices in the egg mixture for a few seconds before placing in a hot, buttered pan. Fry on each side for 2-3 minutes, or until golden brown.
4. Serve the French toast with slices of berry butter, topped with extra berries, Greek yoghurt, and a drizzle of maple syrup. 
 

Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries
 

Orchard Gold Blueberry Crumble Bars

 
Now that the weather is cooling down, we're excited to have an excellent reason to eat warm desserts again (you have to warm up somehow, right??) ! These blueberry crumble bars are quite versatile. They're good for a morning/afternoon tea with visiting friends and family, but they're also perfect for dessert with some vanilla ice cream, while binge watching Netflix, under a warm blanket! 

They're so easy to make; you only have to use one bowl! In an airtight container, the bars will last about 10 days in the fridge. But we're sure they'll be gone long before then!
 
Blueberry Crumble Bars edited 2-683


Orchard Gold Blueberry Crumble Bars
Crumble and Crust
1/2 cup melted butter
1 cup flour
3/4 cup rolled oats
1/2 cup white sugar
1/4 cup soft brown sugar

Blueberry Filling
2 cups Orchard Gold Blueberries
1/3 cup white sugar
2 Tbsp lemon juice
2 tsp cornflour

 
1. Preheat oven to 180°C and line a flat pan, about 20cm x 20cm.
2. To make the crumble and crust, in a large bowl, mix butter, flour, oats, and sugar together. The mixture should be like sand, with some larger crumble pieces. 
3. Put 1 cup of crumble aside (for the top crumble), and press the remaining crumble into your pan quite firmly.
3. To make the blueberry filling, in the same (now empty) bowl, stir the blueberries, sugar, lemon juice, and cornflour until the blueberries are well coated. Pour the bluberries, and any liquid sugar in the bowl, evenly over the crumble base. 
4. Take the crumble that was put aside and sprinkle over the blueberry filling evenly. 
5. Bake for 55 minutes or until the crumble is pale golden and the filling has 'set'. Allow the bars to cool completely before cutting. 


 
Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries
 
 
 

Orchard Gold Super Fruits Berry Curd

 
Curd is an amazing thing. Both sweet and sour, creamy and fruity, it can really add some wow factor to a standard baked good! We made our berry curd with our Orchard Gold Super Fruits Mixed Berries. The blackcurrants in this mix are quite a sour berry, so it balances perfectly with the sweeter blueberries and sugar in the curd. As curd is quite a sweet thing, we paired it with a plain scone, but we know it would taste good - maybe even better- with some vanilla ice cream!
 
Berry curd with scones




Orchard Gold Super Fruits Berry Curd
3 1/2 cups Orchard Gold Super Fruits Mixed Berries
2/3 cup white sugar
1 Tbsp cornflour
2 Tbsp lemon juice
3 eggs
1 Tbsp butter
 
1. Defrost the berries in the microwave, then place the berries in a blend and blend until smooth. To ensure a smooth curd, remove the seeds by pressing the puree through a fine mesh sieve over a medium bowl. Throw the seeds out. You'll need a cup of seedless puree; anything extra can be kept in the fridge for another day.
2. In a saucepan, whisk together sugar and cornflour then stir in the puree, lemon juice and eggs. Over a medium heat, bring the puree to a boil, whisking constantly. Once at a boil, reduce the heat and simmer for 1 minute, or until the curd is thick. 
3. Once thick, remove from heat and whisk in the butter. Leave to cool slightly, before spooning into a container to cool further in the fridge. Refrigerate overnight before using.
 
Find our Orchard Gold Berries at all leading supermarkets
and don't forget to follow us on Instagram @orchardgoldberries
 
 
 
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Christmas Raspberry Tartlets

Written by Saskia on December 18th, 2015.      0 comments

Isn't it amazing how quickly the year goes? Christmas is right around the corner and we couldn't be more excited! We love spending Christmas Day with family, friends, and of course, good food. 

The festive season is always filled with holiday parties and dinners. Here is a some delicious Raspberry Tartlets, a perfect finish to the feast.
If you find yourself running out of time, as we all do at this time of the year, buy some ready made tartlets cases instead. 

Christmas Raspberry Tartlets:

Pastry:
150g Flour
100g Butter
2 Tbsp White Sugar
1 egg
20g melted Dark Chocolate Chips

Raspberry Filling:
1 cup Orchard Gold Raspberries
100g melted Butter
100g Caster Sugar
3 lightly whisked Eggs

Raspberry Tartlets-620
1. Preheat oven to 180degC.
2. For the pastry, in a food processor, mix together the flour butter and sugar until it looks like find breadcrumbs. Add in the egg and continue processing until it forms a dough.
3. Roll out the dough on a lightly flour coated bench. Cut the dough to line a 24 mini muffin tray and place a second mini muffin tray on top. Bake in the oven for 15 mins. Tip the trays upside down and remove the top tray. Return the bottom tray to the oven for another 5 mins.
4. For the Raspberry filling, puree the raspberries in a food processor and pass the puree through a sieve to remove the seeds. Add in the melted butter, sugar and eggs and place in a bowl over simmering water. Cook for 15 mins, stirring occasionally (to avoid overcooking the eggs!) until it is thick and 'sticks' to the back of the spoon. Remove from the heat and cool completely.
5. Before serving, coat the tartlet cases with a layer of melted chocolate chips and add a dollop of raspberry filling. Garnish with some extra raspberries and enjoy!


Find our Orchard Gold Berries at all leading supermarkets

 

Raspberry Chocolate Cake

Written by Saskia on November 27th, 2015.      0 comments

Is there any better combination than berries and chocolate? We all love to have a balance of healthy foods and 'sometimes' foods in our lives, so why not try this delicious balance of Orchard Gold Raspberries and chocolate?

Raspberry Chocolate Cake

80g butter, melted
1/2 cup soft brown sugar
2 eggs
1/2 cup trim milk
1/3 cup cocoa powder
3/4 cup plain flour
1/2 cup self raising flour
50g dark chocolate chips
150g Orchard Gold Raspberries

 
1. Preheat oven to 180°
2. Beat together the melted butter and the brown sugar with a wooden spoon. Add
in the eggs and beat until well combined.
3.Fold in the flours, cocoa and milk until just combined and then gently mix in the chocolate chips and the Raspberries.

4.Spoon the mixture into a medium sized greased tin and bake for 30 mins or until the cake is firm to the touch.
5. Serve dusted with icing sugar (or heated with a scoop of vanilla bean ice cream!).
Rasp and Banana Choc Brownie-723-654

We love this cake because it is not overpoweringly sweet - it's the perfect balance!

Find our Orchard Gold Berries at all leading supermarkets.

 

 

Raspberry and Chocolate Ganache

Written by Saskia on October 30th, 2015.      0 comments

After Labour weekend, it always feels like summer is really beginning. We love summer. Swimming at the beach, BBQs on the deck, jandal tan lines... What's not to love? With summer also comes gatherings of friends and families. This is a great recipe to impress. 

1/3 cup heavy cream
1 cup semi sweet milk chocolate chips
1/4 cup raspberry jam
1/2 cup Orchard Gold Luscious Raspberries
2 tablespoons butter


In a small saucepan bring the cream to a simmer and remove from heat.
Add all other ingredients and stir until the chocolate chips have melted then whisk the mixture until it is smooth.
Allow to cool completely and then whip with an electric mixer to the desired spreading consistency.


This is a Raspberry and Chocolate Ganache layered Victorian sponge cake, topped off with some more delicious Orchard Gold Raspberries.
Rasp Choc Cake with Ganache-139

Find our Orchard Gold Berries at all leading supermarkets.

 

 

Raspberry Clafouti

Written by Trisha and Saskia on March 31st, 2015.      0 comments

Here's a quick and tasty dessert for Easter.  Also great to make with the kids in the school holidays.  A clafouti is a French dessert - usually made with cherries, but we've used Orchard Gold Raspberries.  It is topped with a pancake mix and baked. Enjoy.

 
Ingredients:

2 tablespoons butter, melted
⅓ cup sugar
½ cup flour
3 large eggs
1 cup milk
2 cups Orchard Gold frozen raspberries

 
 
Raspberry Clafouti-448
Method:
Preheat oven to 180°C.
Grease or spray a 23cm pie dish.
Sprinkle the Orchard Gold raspberries on the base of the dish.
In a large jug whisk the remaining ingredients together to a smooth puree.
Pour this over the raspberries.
Bake for 40-45 minutes until golden brown and set in the centre.
Remove from the oven and rest for 10 minutes.
Slice and serve dusted with icing sugar.
 

Orchard Gold frozen berries are available at your local supermarket ...


 
 

Jam with Orchard Gold Berries

Written by Trisha on August 29th, 2014.      0 comments

We've been making jams with Orchard Gold berries.  And of course we've been testing them!  

How do we like berry jam?   On crunchy toast or hot buttered crumpets; mixed into a pottle of plain yoghurt; warmed over ice cream; on pikelets or pancakes.
 

Here are some of the jams we've made ... do try them.
 


Blueberry Jam (Trisha's favourite)
500g Orchard Gold Blueberries
1 tablespoon lemon juice
500g sugar

Simmer the Blueberries for about 5 minutes in a large saucepan. Add the lemon juice, then the sugar, and stir until the sugar is dissolved. Boil the jam steadily until it reaches setting point.  

Sterilize jars and lids.  Pour into the jars and seal while hot.
 
 

Trisha's Blueberry Jam

Miranda's Raspberry Jam
Raspberry Jam (Miranda's favourite)

500g Orchard Gold Raspberries
500g sugar
Juice of 1 lemon
1 teaspoon butter

Place raspberries and sugar in a large saucepan and bring to the boil slowly, stirring to dissolve the sugar.  Add the lemon juice and butter.  Boil steadily for about 10 minutes, then test for setting. 

Sterilize jars and lids.  Pour jam into jars and seal while hot.

Mixed Berry Jam (Scott's favourite)

500g Orchard Gold Mixed Berries
500g sugar

Place the Orchard Gold Mixed Berries and sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar.  If desired, mash the berries to break up the bigger berries, but they will turn pulpy while the jam is cooking.

Boil steadily for 10 minutes then test for setting.

Sterilize jars and lids.  Pour jam into jars and seal while hot.

Scott's Mixed Berry Jam
 

To test for setting, remove the jam from the heat and place a tablespoon of jam on a saucer. Put the saucer in the fridge for a couple of minutes, then remove from the fridge.  Run your finger through the jam and if the jam leaves wrinkles on the surface on either side, then it will be ready.  If not, return to the heat and boil for another five minutes then test again.
 

 

Raspberry and Chocolate Pudding Cake

Written by Trisha on June 27th, 2014.      1 comments

Here's one of our all time favourites - it's based on Nigella Lawson's Chocolate Raspberry Pudding Cake from her first book "How to Eat".  This is a very runny mixture and it can leak through the bottom of the tin.  We recommend you line the base and sides with baking paper to prevent any leaks from the tin ... easier than cleaning the oven later, as we had to!!!  

RASPBERRY CHOCOLATE PUDDING CAKE
Ingredients:
185g self raising flour
30g cocoa powder
250g unsalted butter
1 tablespoon liqueur (raspberry or other)
95g caster sugar
95g dark brown sugar
250g dark chocolate
185ml black coffee and 185 ml water (or 370ml water with 2 teaspoons instant coffee)
2 eggs, lightly beaten
250g Orchard Gold raspberries

Raspberry and Chocolate Pudding Cake 1
Method:
Preheat the oven to 180oC. Butter a 22-23cm spring-sided cake tin and line the base and sides with one piece of baking paper - to prevent leaks.
Sift the flour and cocoa powder together in a bowl and set aside.  
In a heavy-based saucepan place the butter, liqueur, sugars, chocolate, coffee and water and stir over a low heat until everything is melted and is glossy, smooth and thick.
Stir this mixture into the sifted flour and cocoa.  Beat well until all smooth and glossy, then beat in the eggs. This will be runny - its meant to be! The chocolate sets as it cooks and then cools.
Pour about half the mixture into the prepared tin, cover with the raspberries, then pour the rest of the mixture over the top. If necessary poke the raspberries back down under the cake batter.
Put into the preheated oven and bake for 50-55 minutes. It will still be moist when cooked so a skewer will not come out clean.  When it is cooked the top will be firm and probably slightly cracked. Remove from the oven and put on a rack. Leave in the tin for 15 minutes, then turn out.  
Dust with a little icing sugar, serve with raspberry compote and ice cream or creme fraiche.

Other Orchard Gold berries can be used in this recipe - try Orchard Gold Super Fruits (blueberries, blackcurrants and raspberries) or Orchard Gold Blueberries.

 

Raspberry Custard Tarts

Written by Trisha on July 18th, 2013.      0 comments

We love these Raspberry Custard Tarts.  They are very tasty and quick to make ... they take as long as it takes the raspberries to thaw!  

The kids can make them up, yet they are good enough for a flash dessert.    If you don't have custard you can use lemon curd.  They taste great with Orchard Gold Blueberries and Orchard Gold Super Fruits too.

Raspberry Custard Tarts

Ingredients:

1 packet prepared pastry tart cases
1 pack prepared custard (we used Meadowfresh thick and creamy)
2 cups Orchard Gold frozen raspberries
Icing sugar to dust (optional)

Method:
Spread the Orchard Gold raspberries onto a plate in a single layer to thaw.
Spoon the custard into the tart cases.
Just before serving place as many thawed Orchard Gold raspberries as will fit on top of the custard.
If desired, dust with icing sugar.




Raspberry Custard Tarts 2



 
 

Orchard Gold Raspberries on TV1 Breakfast with Annabel Langbein

Written by Trisha on May 2nd, 2013.      0 comments

This morning we were delighted to see Annabel Langbein using Orchard Gold Raspberries to whip up some delicious instant ice cream with frozen bananas and raspberries.

OG Raspberry web 2 1
See http://tvnz.co.nz/breakfast-news/annabel-langbein-s-frozen-banana-ice-cream-video-5424826 

Another great way to make an instant raspberry ice cream is this one from Healthy Food Guide:  http://www.healthyfood.co.nz/recipes/2007/february/berry-easy-instant-ice-cream



 

 

 

 

 



  



 
 

Halloween Berries

Written by Trisha on October 26th, 2012.      0 comments

Here are a couple of ghoulish drinks for next Wednesday night, using Orchard Gold berries:

GREEN SLIME SMOOTHIES

INGREDIENTS

HOW TO MAKE THIS

WHAT BERRIES TO USE

2 cups Orchard Gold Smoothie Mixed Berries
2 cups spinach 
2 cups fruit juice
1 banana
honey to taste (optional)
8 sweet and sour jelly worms

 

Place all the ingredients except the worms into a blender and process until smoothe.

Pour into glasses and dangle worms over the edge of the rim.

OG Smoothie Berries web 3
Halloween Spider 1      Halloween Spider 1      Halloween Spider 1      Halloween Spider 1      Halloween Spider 1      Halloween Spider 1      Halloween Spider 1     Halloween Spider 1         
WITCHES' BREW

INGREDIENTS

HOW TO MAKE THIS

SOPHIA'S WITCHES' BREW

1 pack Orchard Gold raspberries or smoothie berries

2 packs raspberry jelly 

2 tablespoon gelatine extra
2 Disposable latex-free rubber  gloves (washed carefully, both  inside and out, then turn the   glove inside out)
2 litres sparkling water

1 litre lemonade
1 litre ginger ale

sweet and sour jelly fruit worms or spiders to serve.

This mixture makes up 2 frozen hands.  You could make 1 frozen hand and pour the rest into a bowl to set.


 
Put the raspberry jelly mixes into a large bowl and add the extra gelatine.  Make up with 3 cups of boiling water and stir until dissolved.
 
Stir in the Orchard Gold frozen berries.  Let the mixture cool and thicken slightly.
 
Pour the berry jelly mixture into the gloves, leaving enough room to tie off the gloves.  Tie the top of each glove securely with kitchen string.  Freeze until solid - this can be done several days before.
 
To serve, cut the glove away from the frozen jelly to leave a red hand which should be leant on the side of a punch bowl, fingers up.  Pour in the sparkling water and lemonade  and serve with jelly fruit worms or spiders floating on top.

 

IMG 0117 1 2

And Jelly made with the left-overs 

IMG 0109 1

And for those brave enough, imagine spending the night at the home of the boysenberry, Knotts Berry Farm, see http://www.knotts.com/haunt2012 for further details, if you dare.


 
 

Doughnuts from Little and Friday's Kim Evans

Written by Blair on October 10th, 2012.      3 comments

For those of us fortunate enough to live in Auckland, Kim Evans' Little and Friday Cafes on the North Shore and in Newmarket tempt us willingly with treats such as doughnuts, lamingtons, cakes and tarts.    We also enjoy Kim's book "Treats from Little and Friday" - available in all good book stores.

Kim has shared her Doughnut recipe with us.  

 
Doughnuts with Raspberry and Cream

Recipe (makes 15)

Dough:
 
550ml milk
60g fresh yeast, crumbled, or 3 tsp dried yeast 
6 and a half cups of flour 
3 tsp salt
half a cup of caster sugar 
3 eggs 
140g unsalted butter
 
· In a saucepan, heat milk over a medium heat until lukewarm. Remove from heat and sprinkle over the yeast. Stir until yeast has dissolved.
· Place dry ingredients into a mixing bowl. Using an electric beater with a dough hook attachment, mix at a low speed. If you do not have a beater, mix by hand to fully combine.
· Add yeast mixture and eggs to a bowl, continuing to mix at a low speed. Mix until a sticky dough forms.
· Stop mixer and scrape down dough from sides of bowl. Increase to medium speed and mix for a further 10 minutes until an elastic, shiny dough forms and pulls away from the bowl. If doing this by hand, tip dough onto bench and knead for 10 minutes.
· Cut butter into small pieces and gradually add to dough mixture, mixing until well combined.
· Cover bowl with a tea-towel and allow dough to prove until it has almost doubled in size. Tip dough onto a floured bench. It is now ready to use.
Kim Evans
Filling:
Half a cup of Raspberry Coulis  (see below)
Oil for frying 
2 and half cups of cream 
Icing sugar to coat
 
· Roll out dough on a floured bench to 4 cm thick. Using an 8 cm cookie cutter, cut out 15 circles.
· Allow dough to prove for 15-20 minutes, depending on weather. It will need less time if it is a warm day. You will know it is ready when a dry skin forms on dough.
· Pour oil into a large saucepan to 2 cm deep and heat to 180 degrees Celsius. To cook donuts accurately you need a thermometer. If you are not using one, heat the oil over a medium heat - once it starts smoking it is too hot.
· Depending on the saucepan size, drop several donuts at a time into the hot oil. You do not want them to touch or they will stick together. Cook for 2 minutes on each side. You want dough to be quite dark and crisp. Remove and allow to cool.
· Once cool, poke a hole into each donut with the handle of a teaspoon to create a cavity.
· Fill a piping bag with Raspberry Coulis and squeeze 1 tsp into each cavity.
· Use a clean piping bag to fill cavities with cream - fill each donut until it starts to expand.
· Dust each donut liberally with icing sugar.

For the raspberry couli mix 1 cup of Orchard Gold raspberries with 1-2 tablespoons of icing sugar in a saucepan and warm to dissolve the sugar and thaw the raspberries.    Strain into a small bowl to remove the seeds if preferred.  

 

Orchard Gold on Youtube with Kelly and Shannon

Written by Trisha on September 21st, 2012.      1 comments

Kelly and Shannon (whom some of you may know from her Shaaanxo Beauty Channel - NZ's most popular Youtube TV channel) have been making some dishes with Orchard Gold Berries.   Here they are making a Lemon and Berry Cheesecake - using Orchard Gold Premium Mixed Berries and Luscious Raspberries.  It tastes great!


Berry Cheesecake32
 
 

Watch Kelly and Shannon make it here http://www.youtube.com/watch?v=r0V6yB1joP8&feature=player_detailpage     

While you're there, you could also watch them making Filo Pastry Tarts with Orchard Gold Berries,  and a Berry Smoothie - click on the side panel to access these.
 
 

More luscious goodies from Cafe Secrets

Written by Trisha on August 27th, 2012.      0 comments

Yesterday on TV3's Cafe Secrets, Julie Le Clerc made some luscious Dark Chocolate Raspberry Tarts using Orchard Gold raspberries.

 
Episode 5 - Dark Chocolate Raspberry Tarts
Recipe ©copyright Julie Le Clerc 2012
Makes 24

Chocolate pastry:
200g butter, softened but not melted
3/4 cup icing sugar
1 egg
Pinch of salt
2 tbsp cocoa powder, sifted
2 1/4 cups plain flour

Filling:
3/4 cup cream
250g Whittakers Dark Ghana 72% chocolate, coarsely chopped
2 cups Orchard Gold frozen raspberries
1 tbsp brandy or liqueur (optional)

Makes these with:

 
 OG Raspberry web
1 To make pastry, place sugar, butter and egg in a bowl and beat to just combine (do not cream the mixture). Add cocoa and flour and mix to combine into a dough. Wrap dough in plastic wrap and chill for 30 minutes to rest.

2 Roll out pastry to 5mm thick. Using a 9cm cookie cutter, cut out 24 circles. Fit circles into the bases of 24 standard muffin tins. Prick bases with a fork and chill for 30 minutes. Heat oven to 200°C.

3 Line pastry cases with small squares of foil and fill with baking beans. Bake for 10 minutes (this is known as ‘blind baking’). Remove foil and beans and return pastry cases to the oven for a further 5 minutes to finish cooking. Remove to cool.

4 Place cream, chocolate and raspberries in a bowl and microwave for 3-5 minutes, to melt.Whisk mixture until chocolate is smooth but there are still lumps of raspberries. Whisk in brandy or liqueur, if desired. Spoon chocolate raspberry mixture into prepared pastry cases to fill and leave in a cool place to set.



Chocolate   Raspberry Tarts
 

You can catch the program on TV3 On Demand on 

http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-5/tabid/59/articleID/7769/MCat/369/Default.aspx



 
 

Cranachan - a toast to our Scottish friends

Written by Trisha on July 25th, 2012.      1 comments

This is a traditional Scottish recipe.  It looks wonderful layered in stemmed glasses and tastes even better.  Adjust the amount of whisky and honey to suit your taste.  For all our Scots friends ...

Cranachan
(Raspberries with toasted oats, cream, yoghurt, whisky and honey)
                                   OG Raspberry web   
Ingredients:
1 pack of Orchard Gold Raspberries
1 tablespoon castor sugar (if desired)
1 cup scotch or rolled oats
2 tablespoons honey
300ml cream
300ml Greek yoghurt
2 tablespoons whisky
1 teaspoon vanilla
Method:
Preheat oven to 180°C.
Put the honey in a glass bowl and microwave on high for about 10 seconds until runny.  Remove from the microwave and stir in the scotch oats.
Place a sheet of baking paper on an oven tray and tip the oats/honey mix onto this, spreading out to a single layer.  Toast the mix in the oven until nicely browned, stirring frequently to toast all sides.  We suggest you watch this carefully as it can burn very quickly.  When toasted remove from the oven and cool.
Meantime thaw the Orchard Gold raspberries in the microwave by heating on high for 2 minutes.  Stir, then heat again for another two minutes.  Mix in the castor sugar (or use extra honey) to sweeten if desired.  Put aside to cool.
Place the cream in a clean bowl, add the whisky and vanilla and beat until thick.  Stir in the Greek yoghurt and mix again.  Put aside 4 tablespoons of the toasted oats for the topping, and stir the remainder into the cream/yoghurt mix.
Layer the Cranachan in stemmed glasses – putting a layer of creamy oats, then a layer of raspberries.  Continue layering, depending on the size of your glasses, then finish with a layer of creamy oats.  Chill in the refrigerator until required.
To serve, sprinkle on some of the reserved crunchy oats.
   
    Cranachan1W

And if you're Irish you can use whiskey instead!

Did you know:  In fact raspberries aren’t really berries at all – they’re from the same plant family as roses, and are an aggregate fruit, made up of
druplets, each with its own seed. 

Raspberries are the only bramble berry picked without the calyx (the white central core found in blackberries and boysenberries).  Frozen raspberries are the most delicate of berries and should be very gently handled as they break into pieces easily.


 
 
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Christmas Raspberry Tartlets

Written by Saskia on December 18th, 2015.      0 comments

Isn't it amazing how quickly the year goes? Christmas is right around the corner and we couldn't be more excited! We love spending Christmas Day with family, friends, and of course, good food. 

The festive season is always filled with holiday parties and dinners. Here is a some delicious Raspberry Tartlets, a perfect finish to the feast.
If you find yourself running out of time, as we all do at this time of the year, buy some ready made tartlets cases instead. 

Christmas Raspberry Tartlets:

Pastry:
150g Flour
100g Butter
2 Tbsp White Sugar
1 egg
20g melted Dark Chocolate Chips

Raspberry Filling:
1 cup Orchard Gold Raspberries
100g melted Butter
100g Caster Sugar
3 lightly whisked Eggs

Raspberry Tartlets-620
1. Preheat oven to 180degC.
2. For the pastry, in a food processor, mix together the flour butter and sugar until it looks like find breadcrumbs. Add in the egg and continue processing until it forms a dough.
3. Roll out the dough on a lightly flour coated bench. Cut the dough to line a 24 mini muffin tray and place a second mini muffin tray on top. Bake in the oven for 15 mins. Tip the trays upside down and remove the top tray. Return the bottom tray to the oven for another 5 mins.
4. For the Raspberry filling, puree the raspberries in a food processor and pass the puree through a sieve to remove the seeds. Add in the melted butter, sugar and eggs and place in a bowl over simmering water. Cook for 15 mins, stirring occasionally (to avoid overcooking the eggs!) until it is thick and 'sticks' to the back of the spoon. Remove from the heat and cool completely.
5. Before serving, coat the tartlet cases with a layer of melted chocolate chips and add a dollop of raspberry filling. Garnish with some extra raspberries and enjoy!


Find our Orchard Gold Berries at all leading supermarkets

 

Raspberry Chocolate Cake

Written by Saskia on November 27th, 2015.      0 comments

Is there any better combination than berries and chocolate? We all love to have a balance of healthy foods and 'sometimes' foods in our lives, so why not try this delicious balance of Orchard Gold Raspberries and chocolate?

Raspberry Chocolate Cake

80g butter, melted
1/2 cup soft brown sugar
2 eggs
1/2 cup trim milk
1/3 cup cocoa powder
3/4 cup plain flour
1/2 cup self raising flour
50g dark chocolate chips
150g Orchard Gold Raspberries

 
1. Preheat oven to 180°
2. Beat together the melted butter and the brown sugar with a wooden spoon. Add
in the eggs and beat until well combined.
3.Fold in the flours, cocoa and milk until just combined and then gently mix in the chocolate chips and the Raspberries.

4.Spoon the mixture into a medium sized greased tin and bake for 30 mins or until the cake is firm to the touch.
5. Serve dusted with icing sugar (or heated with a scoop of vanilla bean ice cream!).
Rasp and Banana Choc Brownie-723-654

We love this cake because it is not overpoweringly sweet - it's the perfect balance!

Find our Orchard Gold Berries at all leading supermarkets.

 

 

Raspberry and Chocolate Ganache

Written by Saskia on October 30th, 2015.      0 comments

After Labour weekend, it always feels like summer is really beginning. We love summer. Swimming at the beach, BBQs on the deck, jandal tan lines... What's not to love? With summer also comes gatherings of friends and families. This is a great recipe to impress. 

1/3 cup heavy cream
1 cup semi sweet milk chocolate chips
1/4 cup raspberry jam
1/2 cup Orchard Gold Luscious Raspberries
2 tablespoons butter


In a small saucepan bring the cream to a simmer and remove from heat.
Add all other ingredients and stir until the chocolate chips have melted then whisk the mixture until it is smooth.
Allow to cool completely and then whip with an electric mixer to the desired spreading consistency.


This is a Raspberry and Chocolate Ganache layered Victorian sponge cake, topped off with some more delicious Orchard Gold Raspberries.
Rasp Choc Cake with Ganache-139

Find our Orchard Gold Berries at all leading supermarkets.

 

 

Raspberry Clafouti

Written by Trisha and Saskia on March 31st, 2015.      0 comments

Here's a quick and tasty dessert for Easter.  Also great to make with the kids in the school holidays.  A clafouti is a French dessert - usually made with cherries, but we've used Orchard Gold Raspberries.  It is topped with a pancake mix and baked. Enjoy.

 
Ingredients:

2 tablespoons butter, melted
⅓ cup sugar
½ cup flour
3 large eggs
1 cup milk
2 cups Orchard Gold frozen raspberries

 
 
Raspberry Clafouti-448
Method:
Preheat oven to 180°C.
Grease or spray a 23cm pie dish.
Sprinkle the Orchard Gold raspberries on the base of the dish.
In a large jug whisk the remaining ingredients together to a smooth puree.
Pour this over the raspberries.
Bake for 40-45 minutes until golden brown and set in the centre.
Remove from the oven and rest for 10 minutes.
Slice and serve dusted with icing sugar.
 

Orchard Gold frozen berries are available at your local supermarket ...


 
 

Jam with Orchard Gold Berries

Written by Trisha on August 29th, 2014.      0 comments

We've been making jams with Orchard Gold berries.  And of course we've been testing them!  

How do we like berry jam?   On crunchy toast or hot buttered crumpets; mixed into a pottle of plain yoghurt; warmed over ice cream; on pikelets or pancakes.
 

Here are some of the jams we've made ... do try them.
 


Blueberry Jam (Trisha's favourite)
500g Orchard Gold Blueberries
1 tablespoon lemon juice
500g sugar

Simmer the Blueberries for about 5 minutes in a large saucepan. Add the lemon juice, then the sugar, and stir until the sugar is dissolved. Boil the jam steadily until it reaches setting point.  

Sterilize jars and lids.  Pour into the jars and seal while hot.
 
 

Trisha's Blueberry Jam

Miranda's Raspberry Jam
Raspberry Jam (Miranda's favourite)

500g Orchard Gold Raspberries
500g sugar
Juice of 1 lemon
1 teaspoon butter

Place raspberries and sugar in a large saucepan and bring to the boil slowly, stirring to dissolve the sugar.  Add the lemon juice and butter.  Boil steadily for about 10 minutes, then test for setting. 

Sterilize jars and lids.  Pour jam into jars and seal while hot.

Mixed Berry Jam (Scott's favourite)

500g Orchard Gold Mixed Berries
500g sugar

Place the Orchard Gold Mixed Berries and sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar.  If desired, mash the berries to break up the bigger berries, but they will turn pulpy while the jam is cooking.

Boil steadily for 10 minutes then test for setting.

Sterilize jars and lids.  Pour jam into jars and seal while hot.

Scott's Mixed Berry Jam
 

To test for setting, remove the jam from the heat and place a tablespoon of jam on a saucer. Put the saucer in the fridge for a couple of minutes, then remove from the fridge.  Run your finger through the jam and if the jam leaves wrinkles on the surface on either side, then it will be ready.  If not, return to the heat and boil for another five minutes then test again.
 

 

Raspberry and Chocolate Pudding Cake

Written by Trisha on June 27th, 2014.      1 comments

Here's one of our all time favourites - it's based on Nigella Lawson's Chocolate Raspberry Pudding Cake from her first book "How to Eat".  This is a very runny mixture and it can leak through the bottom of the tin.  We recommend you line the base and sides with baking paper to prevent any leaks from the tin ... easier than cleaning the oven later, as we had to!!!  

RASPBERRY CHOCOLATE PUDDING CAKE
Ingredients:
185g self raising flour
30g cocoa powder
250g unsalted butter
1 tablespoon liqueur (raspberry or other)
95g caster sugar
95g dark brown sugar
250g dark chocolate
185ml black coffee and 185 ml water (or 370ml water with 2 teaspoons instant coffee)
2 eggs, lightly beaten
250g Orchard Gold raspberries

Raspberry and Chocolate Pudding Cake 1
Method:
Preheat the oven to 180oC. Butter a 22-23cm spring-sided cake tin and line the base and sides with one piece of baking paper - to prevent leaks.
Sift the flour and cocoa powder together in a bowl and set aside.  
In a heavy-based saucepan place the butter, liqueur, sugars, chocolate, coffee and water and stir over a low heat until everything is melted and is glossy, smooth and thick.
Stir this mixture into the sifted flour and cocoa.  Beat well until all smooth and glossy, then beat in the eggs. This will be runny - its meant to be! The chocolate sets as it cooks and then cools.
Pour about half the mixture into the prepared tin, cover with the raspberries, then pour the rest of the mixture over the top. If necessary poke the raspberries back down under the cake batter.
Put into the preheated oven and bake for 50-55 minutes. It will still be moist when cooked so a skewer will not come out clean.  When it is cooked the top will be firm and probably slightly cracked. Remove from the oven and put on a rack. Leave in the tin for 15 minutes, then turn out.  
Dust with a little icing sugar, serve with raspberry compote and ice cream or creme fraiche.

Other Orchard Gold berries can be used in this recipe - try Orchard Gold Super Fruits (blueberries, blackcurrants and raspberries) or Orchard Gold Blueberries.

 

Raspberry Custard Tarts

Written by Trisha on July 18th, 2013.      0 comments

We love these Raspberry Custard Tarts.  They are very tasty and quick to make ... they take as long as it takes the raspberries to thaw!  

The kids can make them up, yet they are good enough for a flash dessert.    If you don't have custard you can use lemon curd.  They taste great with Orchard Gold Blueberries and Orchard Gold Super Fruits too.

Raspberry Custard Tarts

Ingredients:

1 packet prepared pastry tart cases
1 pack prepared custard (we used Meadowfresh thick and creamy)
2 cups Orchard Gold frozen raspberries
Icing sugar to dust (optional)

Method:
Spread the Orchard Gold raspberries onto a plate in a single layer to thaw.
Spoon the custard into the tart cases.
Just before serving place as many thawed Orchard Gold raspberries as will fit on top of the custard.
If desired, dust with icing sugar.




Raspberry Custard Tarts 2



 
 

Orchard Gold Raspberries on TV1 Breakfast with Annabel Langbein

Written by Trisha on May 2nd, 2013.      0 comments

This morning we were delighted to see Annabel Langbein using Orchard Gold Raspberries to whip up some delicious instant ice cream with frozen bananas and raspberries.

OG Raspberry web 2 1
See http://tvnz.co.nz/breakfast-news/annabel-langbein-s-frozen-banana-ice-cream-video-5424826 

Another great way to make an instant raspberry ice cream is this one from Healthy Food Guide:  http://www.healthyfood.co.nz/recipes/2007/february/berry-easy-instant-ice-cream



 

 

 

 

 



  



 
 

Halloween Berries

Written by Trisha on October 26th, 2012.      0 comments

Here are a couple of ghoulish drinks for next Wednesday night, using Orchard Gold berries:

GREEN SLIME SMOOTHIES

INGREDIENTS

HOW TO MAKE THIS

WHAT BERRIES TO USE

2 cups Orchard Gold Smoothie Mixed Berries
2 cups spinach 
2 cups fruit juice
1 banana
honey to taste (optional)
8 sweet and sour jelly worms

 

Place all the ingredients except the worms into a blender and process until smoothe.

Pour into glasses and dangle worms over the edge of the rim.

OG Smoothie Berries web 3
Halloween Spider 1      Halloween Spider 1      Halloween Spider 1      Halloween Spider 1      Halloween Spider 1      Halloween Spider 1      Halloween Spider 1     Halloween Spider 1         
WITCHES' BREW

INGREDIENTS

HOW TO MAKE THIS

SOPHIA'S WITCHES' BREW

1 pack Orchard Gold raspberries or smoothie berries

2 packs raspberry jelly 

2 tablespoon gelatine extra
2 Disposable latex-free rubber  gloves (washed carefully, both  inside and out, then turn the   glove inside out)
2 litres sparkling water

1 litre lemonade
1 litre ginger ale

sweet and sour jelly fruit worms or spiders to serve.

This mixture makes up 2 frozen hands.  You could make 1 frozen hand and pour the rest into a bowl to set.


 
Put the raspberry jelly mixes into a large bowl and add the extra gelatine.  Make up with 3 cups of boiling water and stir until dissolved.
 
Stir in the Orchard Gold frozen berries.  Let the mixture cool and thicken slightly.
 
Pour the berry jelly mixture into the gloves, leaving enough room to tie off the gloves.  Tie the top of each glove securely with kitchen string.  Freeze until solid - this can be done several days before.
 
To serve, cut the glove away from the frozen jelly to leave a red hand which should be leant on the side of a punch bowl, fingers up.  Pour in the sparkling water and lemonade  and serve with jelly fruit worms or spiders floating on top.

 

IMG 0117 1 2

And Jelly made with the left-overs 

IMG 0109 1

And for those brave enough, imagine spending the night at the home of the boysenberry, Knotts Berry Farm, see http://www.knotts.com/haunt2012 for further details, if you dare.


 
 

Doughnuts from Little and Friday's Kim Evans

Written by Blair on October 10th, 2012.      3 comments

For those of us fortunate enough to live in Auckland, Kim Evans' Little and Friday Cafes on the North Shore and in Newmarket tempt us willingly with treats such as doughnuts, lamingtons, cakes and tarts.    We also enjoy Kim's book "Treats from Little and Friday" - available in all good book stores.

Kim has shared her Doughnut recipe with us.  

 
Doughnuts with Raspberry and Cream

Recipe (makes 15)

Dough:
 
550ml milk
60g fresh yeast, crumbled, or 3 tsp dried yeast 
6 and a half cups of flour 
3 tsp salt
half a cup of caster sugar 
3 eggs 
140g unsalted butter
 
· In a saucepan, heat milk over a medium heat until lukewarm. Remove from heat and sprinkle over the yeast. Stir until yeast has dissolved.
· Place dry ingredients into a mixing bowl. Using an electric beater with a dough hook attachment, mix at a low speed. If you do not have a beater, mix by hand to fully combine.
· Add yeast mixture and eggs to a bowl, continuing to mix at a low speed. Mix until a sticky dough forms.
· Stop mixer and scrape down dough from sides of bowl. Increase to medium speed and mix for a further 10 minutes until an elastic, shiny dough forms and pulls away from the bowl. If doing this by hand, tip dough onto bench and knead for 10 minutes.
· Cut butter into small pieces and gradually add to dough mixture, mixing until well combined.
· Cover bowl with a tea-towel and allow dough to prove until it has almost doubled in size. Tip dough onto a floured bench. It is now ready to use.
Kim Evans
Filling:
Half a cup of Raspberry Coulis  (see below)
Oil for frying 
2 and half cups of cream 
Icing sugar to coat
 
· Roll out dough on a floured bench to 4 cm thick. Using an 8 cm cookie cutter, cut out 15 circles.
· Allow dough to prove for 15-20 minutes, depending on weather. It will need less time if it is a warm day. You will know it is ready when a dry skin forms on dough.
· Pour oil into a large saucepan to 2 cm deep and heat to 180 degrees Celsius. To cook donuts accurately you need a thermometer. If you are not using one, heat the oil over a medium heat - once it starts smoking it is too hot.
· Depending on the saucepan size, drop several donuts at a time into the hot oil. You do not want them to touch or they will stick together. Cook for 2 minutes on each side. You want dough to be quite dark and crisp. Remove and allow to cool.
· Once cool, poke a hole into each donut with the handle of a teaspoon to create a cavity.
· Fill a piping bag with Raspberry Coulis and squeeze 1 tsp into each cavity.
· Use a clean piping bag to fill cavities with cream - fill each donut until it starts to expand.
· Dust each donut liberally with icing sugar.

For the raspberry couli mix 1 cup of Orchard Gold raspberries with 1-2 tablespoons of icing sugar in a saucepan and warm to dissolve the sugar and thaw the raspberries.    Strain into a small bowl to remove the seeds if preferred.  

 

Orchard Gold on Youtube with Kelly and Shannon

Written by Trisha on September 21st, 2012.      1 comments

Kelly and Shannon (whom some of you may know from her Shaaanxo Beauty Channel - NZ's most popular Youtube TV channel) have been making some dishes with Orchard Gold Berries.   Here they are making a Lemon and Berry Cheesecake - using Orchard Gold Premium Mixed Berries and Luscious Raspberries.  It tastes great!


Berry Cheesecake32
 
 

Watch Kelly and Shannon make it here http://www.youtube.com/watch?v=r0V6yB1joP8&feature=player_detailpage     

While you're there, you could also watch them making Filo Pastry Tarts with Orchard Gold Berries,  and a Berry Smoothie - click on the side panel to access these.
 
 

More luscious goodies from Cafe Secrets

Written by Trisha on August 27th, 2012.      0 comments

Yesterday on TV3's Cafe Secrets, Julie Le Clerc made some luscious Dark Chocolate Raspberry Tarts using Orchard Gold raspberries.

 
Episode 5 - Dark Chocolate Raspberry Tarts
Recipe ©copyright Julie Le Clerc 2012
Makes 24

Chocolate pastry:
200g butter, softened but not melted
3/4 cup icing sugar
1 egg
Pinch of salt
2 tbsp cocoa powder, sifted
2 1/4 cups plain flour

Filling:
3/4 cup cream
250g Whittakers Dark Ghana 72% chocolate, coarsely chopped
2 cups Orchard Gold frozen raspberries
1 tbsp brandy or liqueur (optional)

Makes these with:

 
 OG Raspberry web
1 To make pastry, place sugar, butter and egg in a bowl and beat to just combine (do not cream the mixture). Add cocoa and flour and mix to combine into a dough. Wrap dough in plastic wrap and chill for 30 minutes to rest.

2 Roll out pastry to 5mm thick. Using a 9cm cookie cutter, cut out 24 circles. Fit circles into the bases of 24 standard muffin tins. Prick bases with a fork and chill for 30 minutes. Heat oven to 200°C.

3 Line pastry cases with small squares of foil and fill with baking beans. Bake for 10 minutes (this is known as ‘blind baking’). Remove foil and beans and return pastry cases to the oven for a further 5 minutes to finish cooking. Remove to cool.

4 Place cream, chocolate and raspberries in a bowl and microwave for 3-5 minutes, to melt.Whisk mixture until chocolate is smooth but there are still lumps of raspberries. Whisk in brandy or liqueur, if desired. Spoon chocolate raspberry mixture into prepared pastry cases to fill and leave in a cool place to set.



Chocolate   Raspberry Tarts
 

You can catch the program on TV3 On Demand on 

http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-5/tabid/59/articleID/7769/MCat/369/Default.aspx



 
 

Cranachan - a toast to our Scottish friends

Written by Trisha on July 25th, 2012.      1 comments

This is a traditional Scottish recipe.  It looks wonderful layered in stemmed glasses and tastes even better.  Adjust the amount of whisky and honey to suit your taste.  For all our Scots friends ...

Cranachan
(Raspberries with toasted oats, cream, yoghurt, whisky and honey)
                                   OG Raspberry web   
Ingredients:
1 pack of Orchard Gold Raspberries
1 tablespoon castor sugar (if desired)
1 cup scotch or rolled oats
2 tablespoons honey
300ml cream
300ml Greek yoghurt
2 tablespoons whisky
1 teaspoon vanilla
Method:
Preheat oven to 180°C.
Put the honey in a glass bowl and microwave on high for about 10 seconds until runny.  Remove from the microwave and stir in the scotch oats.
Place a sheet of baking paper on an oven tray and tip the oats/honey mix onto this, spreading out to a single layer.  Toast the mix in the oven until nicely browned, stirring frequently to toast all sides.  We suggest you watch this carefully as it can burn very quickly.  When toasted remove from the oven and cool.
Meantime thaw the Orchard Gold raspberries in the microwave by heating on high for 2 minutes.  Stir, then heat again for another two minutes.  Mix in the castor sugar (or use extra honey) to sweeten if desired.  Put aside to cool.
Place the cream in a clean bowl, add the whisky and vanilla and beat until thick.  Stir in the Greek yoghurt and mix again.  Put aside 4 tablespoons of the toasted oats for the topping, and stir the remainder into the cream/yoghurt mix.
Layer the Cranachan in stemmed glasses – putting a layer of creamy oats, then a layer of raspberries.  Continue layering, depending on the size of your glasses, then finish with a layer of creamy oats.  Chill in the refrigerator until required.
To serve, sprinkle on some of the reserved crunchy oats.
   
    Cranachan1W

And if you're Irish you can use whiskey instead!

Did you know:  In fact raspberries aren’t really berries at all – they’re from the same plant family as roses, and are an aggregate fruit, made up of
druplets, each with its own seed. 

Raspberries are the only bramble berry picked without the calyx (the white central core found in blackberries and boysenberries).  Frozen raspberries are the most delicate of berries and should be very gently handled as they break into pieces easily.