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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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.

 

 

Jenny's Blueberry and Yoghurt Cake

Written by Trisha on March 31st, 2014.      0 comments

We could call this a Blueberry Pottle cake, as to measure the flour, sugar and oil for this cake simply empty the yoghurt pottle you are using, rinse it out and dry it, then use it to measure your ingredients.  The recipe makes enough for a standard size loaf tin and is very simple to prepare, bake and slice.  It's a great standby when asked to "bring a plate".

Prepare a loaf tin by lining it with baking paper or non-stick tin foil.

Preheat the oven to 150⁰C.

Blueberry and Yoghurt Pottle Cake


Ingredients:
 

3 eggs, separated
1 pottle (125g) yoghurt
1½ pottles sugar (see above for how to measure)
½ pottle canola oil

 

 

3 pottles flour
1 heaped teaspoon baking powder
pinch of salt
1 cup Orchard Gold frozen blueberries
Zest of 1 lemon


Method:

Put the egg yolks and egg whites into separate bowls.
Add the yoghurt and sugar to the egg yolks and beat until sugar is dissolved.
Add the canola oil and mix well.
Keep 1 tablespoon of flour aside, then sift the remaining flour and baking powder into the mixture and fold in.
Add the pinch of salt to the egg whites, and whip until light and fluffy.
Fold into the cake mix.
Put Orchard Gold Blueberries into a cup, tip the reserved tablespoon of flour over them and shake to cover.  Tip them into the cake mix, together with the lemon zest, and fold in lightly.
Pour into the prepared loaf tin.
Bake at 150°C for 1 hour.  Test with a skewer to see if it is ready.  If not, bake for another 5 minutes.
Let rest in the tin for 10 minutes, then turn out on a wire tray to cool.
Serve with a little yoghurt or whipped cream, or just as is.

Variation:

This cake is also great with Orchard Gold Raspberries and Super Fruits Mixed Berries.

 

Autumn ideas with Orchard Gold berries

Written by Trisha on April 11th, 2013.      0 comments

What a summer we've had.  The change in temperature now has us all baking - loaves and crumbles in our households.

Here are a couple of cracker recipes for a Blueberry and Lemon Loaf, and a Handy Crumble Mix that is perfect to sprinkle over some warmed berries.  We made the blueberry and lemon loaf at work today - mmm.  It's all gone!

Blueberry and Lemon Loaf
Ingredients:

125g butter or margarine
150g sugar
2 eggs
1 teaspoon vanilla essence
Juice and grated
Zest of 1 lemon
200g Self Raising Flour
½ cup milk
1 cup Orchard Gold frozen blueberries
Blueberry and Lemon Loaf 3
Method:

Preheat the oven to 160degC.  Spray a non-stick loaf pan with a vegetable spray and line the base with baking paper.
 
Using an electric or hand mixer, beat the butter until softened, add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.  Add the vanilla essence and the lemon juice and zest and mix well. 
 
Add the flour and the milk
alternatively, mixing gently, only until combined.  Fold in the Orchard Gold blueberries.
 
Pour into the loaf pan and bake for 55-60 minutes, until the loaf is golden brown and a skewer inserted in the centre comes out clean.
 
When the loaf is cooked, remove from the oven.  Cool the loaf in the pan for about 30 minutes, then remove from the pan and let cool completely on a wire rack.  Sprinkle with icing sugar, if desired, then serve.

 

Handy Crumble Mix
Make up a batch of this crumble topping and sprinkle over warmed berries for a luscious treat.  Serve with a scoop of custard, yoghurt, whipped cream or ice cream, if preferred.
Ingredients:
1 cup flour
1 cup rolled oats
1 cup brown sugar
½ cup coconut
½ cup chopped almonds, walnuts or pecans
125 g melted butter
Berries with Crumble Topping
Method:
Line an oven tray with baking paper.  Preheat the oven to 160degC.

Stir all the dry ingredients together in a bowl, then add the melted butter and mix well.  

Spread over the baking paper and place in the oven.  Bake for 20 minutes - check after 10 minutes, if you think the crumble is browning too fast, turn the oven temperature down.  

Serve the crumble hot over warmed berries, or cool and keep in an airtight container (for tomorrow).

 



 
 

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.  

 

Gluten Free Berry, Yoghurt and Polenta Cake - from Julie Le Clerc

Written by Trisha on September 18th, 2012.      0 comments

Julie cooked this cake when she visited the Riverside Cafe in Nelson, using Orchard Gold Super Fruit Mixed Berries - with blackcurrants, blueberries and raspberries.  Its easy to make and super delicious.  You could use any of the Orchard Gold packs to make this cake.

 
Super Berry, Yoghurt and Polenta Cake (gluten-free)
Recipe ©copyright Julie Le Clerc 2012
Serves 12




Ingredients:
4 large eggs
300g (1 1/4 cups) ‘Strawberries and Cream’ EasiYo yoghurt
1/2 cup icing sugar, sifted
1/3 cup Airborne Manuka honey
70g (1/3 cup plus 1 tbsp) instant polenta, plus extra to dust cake tin
70g (2/3 cup) ground almonds
1/3 cup potato flour (or fine rice flour)
1 1/2 tsp gluten-free baking powder
Finely grated zest of 1 lemon
2 cups Orchard Gold frozen Super Fruits Mixed Berries
Gluten free icing sugar, to dust
Extra EasiYo yoghurt, to serve
Extra Airborne Manuka honey, to drizzle
Make this cake with:
OG Super Fruits web
Or try it with:
OG Mixed Berries web       or      OG Blueberry web 1
1 Preheat oven to 150°C fan bake. Spray a 20cm bundt tin with oil and dust with polenta.

2 Whisk eggs, yoghurt, sugar and honey together in a bowl.Stir in polenta, almonds, potato flour, baking powder and lemon zest to just combine. Stir in berries.

3 Pour batter into prepared cake tin. Bake for 70 minutes or until a skewer inserted comes out clean.

4 Remove from oven and stand in tin for 10 minutes to firm. Invert onto a plate and leave to cool completely. Dust with icing sugar. Slice and serve with extra EasiYo yoghurt on the side. Serve drizzled with honey.
 

Watch Julie make this Gluten Free Berry, Yoghurt and Polenta Cake at Riverside Cafe, Nelson on TV3's on demand at:  
http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-7/tabid/59/articleID/7969/MCat/369/Default.aspx 




 
 

Julie Le Clerc's Vanilla Berry Filo Strudel using Orchard Gold Super Fruits

Written by Trisha on September 11th, 2012.      0 comments

Julie Le Clerc made this tasty Vanilla Berry Filo Strudel on TV3's Cafe Secrets recently.  She used Orchard Gold Frozen Super Fruits Mixed Berries - a combination of blackcurrants, raspberries and blueberries.  

 
Episode 6 - Vanilla Berry Filo Strudel
Recipe ©copyright Julie Le Clerc 2012
Serves 6

2 1/2 cups Orchard Gold frozen berries
Seeds from 1 Equagold vanilla bean
1/4 cup caster sugar
3 tbsp cornflour
6 sheets Timos filo pastry
Olive oil, to spray
Icing sugar, to dust

Make this with:

OG Super Fruits web
1 Preheat oven to 190°C. Combine berries, vanilla, sugar and cornflour in a bowl and toss to coat. Set aside.

2 Lay a sheet of filo on a clean work surface. Lightly brush or spray all over with olive oil. Place another sheet on top and repeat process until all sheets are layered.

3 Pile half the berry mixture lengthways down one end of filo. Fold over and roll up, folding in ends as you go, until completely rolled up.

4 Place on a baking tray with the seam-side down. Spray outside of strudel with oil. Bake for 25-30 minutes or until golden brown. Dust with icing sugar and slice to serve.

Watch Julie making this delicious berry strudel at Humbug Cafe, in Auckland's New Lynn on TV3's On Demand 
http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-6/tabid/59/articleID/7869/MCat/369/Default.aspx



 
 

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



 
 

Cafe Secrets, Season 2, Episode 4, Julie Le Clerc's Vanilla, White Chocolate and Blueberry Blondie

Written by Trisha on August 20th, 2012.      0 comments

Have you been watching Café Secrets with Julie Le Clerc – she’s been making some delicious things with Orchard Gold berries.  It’s on TV3 at 5pm on Sundays.  Here is Julie’s recipe for Vanilla, White chocolate Blueberry Blondie, that was on yesterday’s show, courtesy of the TV3 website.  It tastes great.
 

Cafe Secrets, Season 2, Episode 4
Vanilla, White chocolate, Blueberry Blondie
Recipe©copyright Julie Le Clerc 2012

 

Makes 18

Make this with:

                     OG Blueberry web 1

150g Rolling Meadow butter, softened
1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1 tsp vanilla extract
3 large eggs
2 cups self-raising flour, sifted
1 1/2 cups Orchard Gold Frozen Blueberries
150g Whittakers white chocolate, coarsely chopped
Icing sugar, to dust
1 Heat oven to 160°C. Grease a 17 x 27cm slice tin and line with baking paper leaving an overhang on all sides.

2 In a bowl, beat butter, sugars and vanilla until pale and creamy. Beat in eggs, one at a time then beat for 1 minute more.

3 Turn mixer speed to low and then gradually beat in the flour. Stir in the blueberries and white chocolate.

4 Spread mixture into prepared tin. Bake for 60 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin then remove and cut in squares. Dust with icing sugar, to serve.
 

You can catch the program on TV3 on demand on
http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-/tabid/59/articleID/7679/MCat/369/Default.aspx 

 

Delicious Mixed Berry Compote and Berry Turnovers

Written by Trisha on August 14th, 2012.      0 comments

Here’s a quick and easy treat we made using Orchard Gold Mixed Berries, but they also taste great with any of the packs.  First make a Mixed Berry Compote, then take some of the Compote to make Berry Turnovers.  The secret is to make sure the edges are well sealed – crimp them with a fork.  Serve warm with custard or ice cream, or cold as lunchbox treats.   Use the rest of the compote to dunk your turnover into, on your cereal, or swirl into yoghurt.

 

Make these with: Orchard Gold Mixed Berries  OG Mixed Berries web

MIXED BERRY COMPOTE
Ingredients:
1 pack Orchard Gold Mixed Berries
¼ cup sugar
 
Method:
Heat the Orchard Gold Mixed Berries with the sugar until the sugar has dissolved.  This can be done in a saucepan or in the microwave.
 
MIXED BERRY TURNOVERS
Ingredients:
3 sheets frozen puff pastry, ready rolled
2 cups Mixed Berry Compote (see above)
2 dessertspoons cornflour
1 egg beaten well with 1 tablespoon water

Method:
Preheat the oven to 200degC.  Place baking paper or silicone mats on a baking tray.
 
Pour the berry juices from the Compote into a jug and mix in the cornflour.  Warm in the microwave or in a saucepan until slightly thickened, then stir into the Compote.
 
Place a sheet of frozen puff pastry on a cutting board and cut into 4 squares.  Brush the edges well with beaten egg wash. 
 
Working one square at a time, put a tablespoon of the Compote onto the middle of square, then fold the pastry over from the far point to make a triangle.  Press the edges together with your thumb and fingers to enclose the filling, then crimp the edges with a fork to completely seal the turnover.  Put on the baking tray.
 
Repeat this with the remaining pastry squares.  With the remaining egg, brush the tops of the turnovers.
 
Bake for 20 minutes until well puffed up and golden.  Transfer to a wire rack to cool.
Sprinkle with icing sugar to serve.







Berry Turnovers 023W
 
Tip:  If any of the filling spills out the side of the turnover, use a teaspoon to spoon it back inside the hole it came out from – do this as soon as you take the Turnovers out of the oven and no-one will ever know!
 

Blueberry Muffins - the world's most popular muffin

Written by Trisha on June 12th, 2012.      1 comments

How long have we been making muffins in New Zealand?  40 years?  Not very long.  Now they take the place of sponge cakes and scones as the mark of an enthusiastic home baker.  They’re quick and easy to prepare, and easy to transport in school lunches, to meetings, or to a morning tea or lunch.  And let’s not count the number of muffins made for school fairs and other fundraising activities.

I recall making bran muffins about 1982.  My husband thought they were awful and tasted like cardboard.  The first muffin recipe book I owned was put out by a support group at National Women’s Hospital in Greenlane, Auckland, which was fundraising for equipment.  Lemon and sugar muffins came from that (he thought they tasted like marmalade – not one of his passions) then blueberry muffins – and that was it.        

This Blueberry Muffin recipe tastes great and is quick and easy to make.  It works well with all varieties of blueberries.  

 

Make these Blueberry Muffins with Orchard Gold Blueberries.

OG Blueberry web 1

                             Blueberry Muffins on Green Board   
 

Ingredients:

2 eggs

1½ cups milk

1 cup sugar

125g melted butter

3 cups plain flour

4 teaspoons baking powder

2 cups Orchard Gold blueberries

Method:

Preheat oven to 200ºC.

Beat eggs, milk sugar and melted butter together in a bowl.

Sift the flour and baking powder into egg mixture. Lightly mix.

Add blueberries and stir to just combine.

Grease or spray muffin tins, or line with muffin liners and spray.

Spoon in the muffin mixture, filling to about ¾ full.

Bake 18-20 minutes for regular size muffins.

Test with a toothpick to check they are cooked.

Remove from the oven and wait 5 minutes before removing to a wire rack to cool.

Dust with icing sugar before serving.

 

Muffins are best eaten the same day they’re cooked, but are still great the day after – try them split, lightly toasted with a little butter, or warmed in the microwave.

I’ve been amazed to learn how many different varieties of blueberries there are – think apple varieties and you’ll appreciate how different they are, in size, colour, juice, taste, and texture.  Some are small and pulpy, other varieties are large and juicy, some have a bloom (the waxy coating like on plums and grapes), other’s don’t.  Did you know that Blueberry Muffins are the official muffin of Minnesota, USA?  I think they should be the official muffin of the Waikato, New Zealand’s largest blueberry growing region.

Have you got a blueberry muffin story?  Do you put any other ingredients into your blueberry muffins?  Do you prefer muffins made with butter or oil?  Jumbo or Mini muffins?

 
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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.

 

 

Jenny's Blueberry and Yoghurt Cake

Written by Trisha on March 31st, 2014.      0 comments

We could call this a Blueberry Pottle cake, as to measure the flour, sugar and oil for this cake simply empty the yoghurt pottle you are using, rinse it out and dry it, then use it to measure your ingredients.  The recipe makes enough for a standard size loaf tin and is very simple to prepare, bake and slice.  It's a great standby when asked to "bring a plate".

Prepare a loaf tin by lining it with baking paper or non-stick tin foil.

Preheat the oven to 150⁰C.

Blueberry and Yoghurt Pottle Cake


Ingredients:
 

3 eggs, separated
1 pottle (125g) yoghurt
1½ pottles sugar (see above for how to measure)
½ pottle canola oil

 

 

3 pottles flour
1 heaped teaspoon baking powder
pinch of salt
1 cup Orchard Gold frozen blueberries
Zest of 1 lemon


Method:

Put the egg yolks and egg whites into separate bowls.
Add the yoghurt and sugar to the egg yolks and beat until sugar is dissolved.
Add the canola oil and mix well.
Keep 1 tablespoon of flour aside, then sift the remaining flour and baking powder into the mixture and fold in.
Add the pinch of salt to the egg whites, and whip until light and fluffy.
Fold into the cake mix.
Put Orchard Gold Blueberries into a cup, tip the reserved tablespoon of flour over them and shake to cover.  Tip them into the cake mix, together with the lemon zest, and fold in lightly.
Pour into the prepared loaf tin.
Bake at 150°C for 1 hour.  Test with a skewer to see if it is ready.  If not, bake for another 5 minutes.
Let rest in the tin for 10 minutes, then turn out on a wire tray to cool.
Serve with a little yoghurt or whipped cream, or just as is.

Variation:

This cake is also great with Orchard Gold Raspberries and Super Fruits Mixed Berries.

 

Autumn ideas with Orchard Gold berries

Written by Trisha on April 11th, 2013.      0 comments

What a summer we've had.  The change in temperature now has us all baking - loaves and crumbles in our households.

Here are a couple of cracker recipes for a Blueberry and Lemon Loaf, and a Handy Crumble Mix that is perfect to sprinkle over some warmed berries.  We made the blueberry and lemon loaf at work today - mmm.  It's all gone!

Blueberry and Lemon Loaf
Ingredients:

125g butter or margarine
150g sugar
2 eggs
1 teaspoon vanilla essence
Juice and grated
Zest of 1 lemon
200g Self Raising Flour
½ cup milk
1 cup Orchard Gold frozen blueberries
Blueberry and Lemon Loaf 3
Method:

Preheat the oven to 160degC.  Spray a non-stick loaf pan with a vegetable spray and line the base with baking paper.
 
Using an electric or hand mixer, beat the butter until softened, add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.  Add the vanilla essence and the lemon juice and zest and mix well. 
 
Add the flour and the milk
alternatively, mixing gently, only until combined.  Fold in the Orchard Gold blueberries.
 
Pour into the loaf pan and bake for 55-60 minutes, until the loaf is golden brown and a skewer inserted in the centre comes out clean.
 
When the loaf is cooked, remove from the oven.  Cool the loaf in the pan for about 30 minutes, then remove from the pan and let cool completely on a wire rack.  Sprinkle with icing sugar, if desired, then serve.

 

Handy Crumble Mix
Make up a batch of this crumble topping and sprinkle over warmed berries for a luscious treat.  Serve with a scoop of custard, yoghurt, whipped cream or ice cream, if preferred.
Ingredients:
1 cup flour
1 cup rolled oats
1 cup brown sugar
½ cup coconut
½ cup chopped almonds, walnuts or pecans
125 g melted butter
Berries with Crumble Topping
Method:
Line an oven tray with baking paper.  Preheat the oven to 160degC.

Stir all the dry ingredients together in a bowl, then add the melted butter and mix well.  

Spread over the baking paper and place in the oven.  Bake for 20 minutes - check after 10 minutes, if you think the crumble is browning too fast, turn the oven temperature down.  

Serve the crumble hot over warmed berries, or cool and keep in an airtight container (for tomorrow).

 



 
 

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.  

 

Gluten Free Berry, Yoghurt and Polenta Cake - from Julie Le Clerc

Written by Trisha on September 18th, 2012.      0 comments

Julie cooked this cake when she visited the Riverside Cafe in Nelson, using Orchard Gold Super Fruit Mixed Berries - with blackcurrants, blueberries and raspberries.  Its easy to make and super delicious.  You could use any of the Orchard Gold packs to make this cake.

 
Super Berry, Yoghurt and Polenta Cake (gluten-free)
Recipe ©copyright Julie Le Clerc 2012
Serves 12




Ingredients:
4 large eggs
300g (1 1/4 cups) ‘Strawberries and Cream’ EasiYo yoghurt
1/2 cup icing sugar, sifted
1/3 cup Airborne Manuka honey
70g (1/3 cup plus 1 tbsp) instant polenta, plus extra to dust cake tin
70g (2/3 cup) ground almonds
1/3 cup potato flour (or fine rice flour)
1 1/2 tsp gluten-free baking powder
Finely grated zest of 1 lemon
2 cups Orchard Gold frozen Super Fruits Mixed Berries
Gluten free icing sugar, to dust
Extra EasiYo yoghurt, to serve
Extra Airborne Manuka honey, to drizzle
Make this cake with:
OG Super Fruits web
Or try it with:
OG Mixed Berries web       or      OG Blueberry web 1
1 Preheat oven to 150°C fan bake. Spray a 20cm bundt tin with oil and dust with polenta.

2 Whisk eggs, yoghurt, sugar and honey together in a bowl.Stir in polenta, almonds, potato flour, baking powder and lemon zest to just combine. Stir in berries.

3 Pour batter into prepared cake tin. Bake for 70 minutes or until a skewer inserted comes out clean.

4 Remove from oven and stand in tin for 10 minutes to firm. Invert onto a plate and leave to cool completely. Dust with icing sugar. Slice and serve with extra EasiYo yoghurt on the side. Serve drizzled with honey.
 

Watch Julie make this Gluten Free Berry, Yoghurt and Polenta Cake at Riverside Cafe, Nelson on TV3's on demand at:  
http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-7/tabid/59/articleID/7969/MCat/369/Default.aspx 




 
 

Julie Le Clerc's Vanilla Berry Filo Strudel using Orchard Gold Super Fruits

Written by Trisha on September 11th, 2012.      0 comments

Julie Le Clerc made this tasty Vanilla Berry Filo Strudel on TV3's Cafe Secrets recently.  She used Orchard Gold Frozen Super Fruits Mixed Berries - a combination of blackcurrants, raspberries and blueberries.  

 
Episode 6 - Vanilla Berry Filo Strudel
Recipe ©copyright Julie Le Clerc 2012
Serves 6

2 1/2 cups Orchard Gold frozen berries
Seeds from 1 Equagold vanilla bean
1/4 cup caster sugar
3 tbsp cornflour
6 sheets Timos filo pastry
Olive oil, to spray
Icing sugar, to dust

Make this with:

OG Super Fruits web
1 Preheat oven to 190°C. Combine berries, vanilla, sugar and cornflour in a bowl and toss to coat. Set aside.

2 Lay a sheet of filo on a clean work surface. Lightly brush or spray all over with olive oil. Place another sheet on top and repeat process until all sheets are layered.

3 Pile half the berry mixture lengthways down one end of filo. Fold over and roll up, folding in ends as you go, until completely rolled up.

4 Place on a baking tray with the seam-side down. Spray outside of strudel with oil. Bake for 25-30 minutes or until golden brown. Dust with icing sugar and slice to serve.

Watch Julie making this delicious berry strudel at Humbug Cafe, in Auckland's New Lynn on TV3's On Demand 
http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-6/tabid/59/articleID/7869/MCat/369/Default.aspx



 
 

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



 
 

Cafe Secrets, Season 2, Episode 4, Julie Le Clerc's Vanilla, White Chocolate and Blueberry Blondie

Written by Trisha on August 20th, 2012.      0 comments

Have you been watching Café Secrets with Julie Le Clerc – she’s been making some delicious things with Orchard Gold berries.  It’s on TV3 at 5pm on Sundays.  Here is Julie’s recipe for Vanilla, White chocolate Blueberry Blondie, that was on yesterday’s show, courtesy of the TV3 website.  It tastes great.
 

Cafe Secrets, Season 2, Episode 4
Vanilla, White chocolate, Blueberry Blondie
Recipe©copyright Julie Le Clerc 2012

 

Makes 18

Make this with:

                     OG Blueberry web 1

150g Rolling Meadow butter, softened
1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1 tsp vanilla extract
3 large eggs
2 cups self-raising flour, sifted
1 1/2 cups Orchard Gold Frozen Blueberries
150g Whittakers white chocolate, coarsely chopped
Icing sugar, to dust
1 Heat oven to 160°C. Grease a 17 x 27cm slice tin and line with baking paper leaving an overhang on all sides.

2 In a bowl, beat butter, sugars and vanilla until pale and creamy. Beat in eggs, one at a time then beat for 1 minute more.

3 Turn mixer speed to low and then gradually beat in the flour. Stir in the blueberries and white chocolate.

4 Spread mixture into prepared tin. Bake for 60 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin then remove and cut in squares. Dust with icing sugar, to serve.
 

You can catch the program on TV3 on demand on
http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-/tabid/59/articleID/7679/MCat/369/Default.aspx 

 

Delicious Mixed Berry Compote and Berry Turnovers

Written by Trisha on August 14th, 2012.      0 comments

Here’s a quick and easy treat we made using Orchard Gold Mixed Berries, but they also taste great with any of the packs.  First make a Mixed Berry Compote, then take some of the Compote to make Berry Turnovers.  The secret is to make sure the edges are well sealed – crimp them with a fork.  Serve warm with custard or ice cream, or cold as lunchbox treats.   Use the rest of the compote to dunk your turnover into, on your cereal, or swirl into yoghurt.

 

Make these with: Orchard Gold Mixed Berries  OG Mixed Berries web

MIXED BERRY COMPOTE
Ingredients:
1 pack Orchard Gold Mixed Berries
¼ cup sugar
 
Method:
Heat the Orchard Gold Mixed Berries with the sugar until the sugar has dissolved.  This can be done in a saucepan or in the microwave.
 
MIXED BERRY TURNOVERS
Ingredients:
3 sheets frozen puff pastry, ready rolled
2 cups Mixed Berry Compote (see above)
2 dessertspoons cornflour
1 egg beaten well with 1 tablespoon water

Method:
Preheat the oven to 200degC.  Place baking paper or silicone mats on a baking tray.
 
Pour the berry juices from the Compote into a jug and mix in the cornflour.  Warm in the microwave or in a saucepan until slightly thickened, then stir into the Compote.
 
Place a sheet of frozen puff pastry on a cutting board and cut into 4 squares.  Brush the edges well with beaten egg wash. 
 
Working one square at a time, put a tablespoon of the Compote onto the middle of square, then fold the pastry over from the far point to make a triangle.  Press the edges together with your thumb and fingers to enclose the filling, then crimp the edges with a fork to completely seal the turnover.  Put on the baking tray.
 
Repeat this with the remaining pastry squares.  With the remaining egg, brush the tops of the turnovers.
 
Bake for 20 minutes until well puffed up and golden.  Transfer to a wire rack to cool.
Sprinkle with icing sugar to serve.







Berry Turnovers 023W
 
Tip:  If any of the filling spills out the side of the turnover, use a teaspoon to spoon it back inside the hole it came out from – do this as soon as you take the Turnovers out of the oven and no-one will ever know!
 

Blueberry Muffins - the world's most popular muffin

Written by Trisha on June 12th, 2012.      1 comments

How long have we been making muffins in New Zealand?  40 years?  Not very long.  Now they take the place of sponge cakes and scones as the mark of an enthusiastic home baker.  They’re quick and easy to prepare, and easy to transport in school lunches, to meetings, or to a morning tea or lunch.  And let’s not count the number of muffins made for school fairs and other fundraising activities.

I recall making bran muffins about 1982.  My husband thought they were awful and tasted like cardboard.  The first muffin recipe book I owned was put out by a support group at National Women’s Hospital in Greenlane, Auckland, which was fundraising for equipment.  Lemon and sugar muffins came from that (he thought they tasted like marmalade – not one of his passions) then blueberry muffins – and that was it.        

This Blueberry Muffin recipe tastes great and is quick and easy to make.  It works well with all varieties of blueberries.  

 

Make these Blueberry Muffins with Orchard Gold Blueberries.

OG Blueberry web 1

                             Blueberry Muffins on Green Board   
 

Ingredients:

2 eggs

1½ cups milk

1 cup sugar

125g melted butter

3 cups plain flour

4 teaspoons baking powder

2 cups Orchard Gold blueberries

Method:

Preheat oven to 200ºC.

Beat eggs, milk sugar and melted butter together in a bowl.

Sift the flour and baking powder into egg mixture. Lightly mix.

Add blueberries and stir to just combine.

Grease or spray muffin tins, or line with muffin liners and spray.

Spoon in the muffin mixture, filling to about ¾ full.

Bake 18-20 minutes for regular size muffins.

Test with a toothpick to check they are cooked.

Remove from the oven and wait 5 minutes before removing to a wire rack to cool.

Dust with icing sugar before serving.

 

Muffins are best eaten the same day they’re cooked, but are still great the day after – try them split, lightly toasted with a little butter, or warmed in the microwave.

I’ve been amazed to learn how many different varieties of blueberries there are – think apple varieties and you’ll appreciate how different they are, in size, colour, juice, taste, and texture.  Some are small and pulpy, other varieties are large and juicy, some have a bloom (the waxy coating like on plums and grapes), other’s don’t.  Did you know that Blueberry Muffins are the official muffin of Minnesota, USA?  I think they should be the official muffin of the Waikato, New Zealand’s largest blueberry growing region.

Have you got a blueberry muffin story?  Do you put any other ingredients into your blueberry muffins?  Do you prefer muffins made with butter or oil?  Jumbo or Mini muffins?