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
 
 
 
Email me when new posts are made to this blog

Warm Mixed Berry Compote

Written by Saskia on June 12th, 2015.      0 comments

As the weather gets colder, we love to find different ways to  warm up. A great way is by adding a warm berry compote to your dessert! Compotes are super easy to make and are a great way to top off your winter dessert or pudding. Or to add some more excitement to your morning waffles...

Warm Berry Compote:
1/4 tsp Cinnamon
3 Tbsp Orange Juice (instead of sugar)
3 cups Orchard Gold frozen berries, of your choice 

Add all ingredients into a small saucepan and 
place over a low heat.
Once bubbling, reduce the heat and cook for a further 3-4 minutes, stirring occasionally with a spoon to break up the fruit.
For this compote, I went with the Orchard Gold Premium Mixed Berries.

Mixed Berry Compote 2 -345-400-660

BE IN TO WIN!

 
This fantastic waffle maker is so easy to use. What a great way to start your weekend - waffles and a compote made from your favourite Orchard Gold Berries!

 and be in to win a waffle maker by Cuisinart! 
info@orchardgold.co.nzThis month, we have a great competition for you to enter. Just email in your favourite way to use your Orchard Gold Frozen Berries during winter to 

Your recipe could even be featured on our blog!

Entries close 31st July 2015.
See our Terms and Conditions here
waffle maker comp photo-23
 

Mixed Berry Pecan Crisp

Written by Saskia on May 19th, 2015.      0 comments

It's official. Summer is over and the cooler weather is starting to take over. As sad as it is to see Winter's arrival and the departure of the outside BBQing, we can't help but get excited over winter desserts! The cold weather is always a good excuse for a warm crumble, pie or pudding. Recently, we found this great recipe for a Mixed Berry Pecan Crisp.

Its easy to make and even easier to eat!

 
Ingredients:
  • 1 cup rolled oats
  • 1 cup pecan halves (about ¾ cup chopped)
  • ½ cup plain flour
  • ½ cup desiccated coconut
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ cup + 2 tablespoons olive oil
  • ⅓ cup maple syrup or raw honey
  • 4 cups Orchard Gold Premium Mixed Berries
 
Instructions:
 
  1. Preheat the oven to 180 degrees.
  2. Chop up the pecans and combine with the oats, flour, coconut, salt, and cinnamon in a large bowl.
  3. Add the olive oil and maple syrup and stir until well mixed. 
  4. Grease a medium square baking dish and arrange the berries in the bottom. Top with the oat mixture.
  5. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly.
  6. Serve while warm. You can serve it with some vanilla ice cream or cream, as desired, or lightly dust the top with icing sugar.
 
Oat & Pecan Berry Crisp 19

Don't forget to follow us on Instagram!

Instagram @OrchardGoldBerries  

 

Quick and Easy Weekend Smoothie

Written by Saskia on April 17th, 2015.      0 comments

At the end of a busy week, a smoothie is a quick and easy way to re energise yourself for the weekend ahead. They are so easy to make and are filled with healthy goodness that will make you to want to seize the day!

This is a delicious smoothie, ready to drink in only 5 minutes
Just add:
- approx. 1/2 cup Orchard Gold Smoothie Mixed Berries
- half a banana
- 1/2 cup of milk/juice, whichever you prefer
into a blender and process until everything is chopped up and well mixed together.

You can also play around with what you add into your smoothie. Try mixing in a cut up apple, peaches, nectarines or an orange. Smoothies are one of the easiest things to make and it is hard to go wrong!

I love to use sugar-free Cranberry Juice as my liquid. Berries are naturally quite sweet. I find the Cranberry Juice enhances the berry flavour of the smoothie, without over sweetening it. 

Over the weekend, why don't you check out our Instagram page? Lots of great ways to use you Orchard Gold Berries and you can keep up with the lastest from Orchard Gold.

Follow us on Instagram:

Instagram @OrchardGoldBerries  
smoothie 17
 
 

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.
 

 

More Berries with Limoncello

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

While there's still some left in the bottle, we've been exploring other recipes with berries and Limoncello.  What could be simpler than this ...

 

Orchard Gold Mixed Berries in Limoncello

Iced Berries 1

All we did was open a pack of Orchard Gold Mixed Berries and pour them into a serving bowl - quite a wide one as you want the berries more in a single layer than piled high.  

 

Pour over 2 tablespoons of Limoncello, stir and leave for a few minutes.  

 

Then eat.






Iced Berries with sauce

Nigella's Iced Berries with Limoncello

We saw this recipe on Nigellissima Episode 3, from the BBC website link http://www.bbc.co.uk/programmes/p00z9lc0 .  It tastes so good, and as she says, it is sooo easy!

Prepare the berries as above, then for the sauce you'll need:

250ml cream

2 tablespoons Limoncello

200g white chocolate, finely chopped

Put the cream and the Limoncello in a saucepan and heat slowly until it is almost boiling, but don't let it boil.

Take off the heat and add the white chocolate.  Swirl the pan around and stir with a rubber spatula until the chocolate melts and the sauce is lovely and thick.

Pour over the berries and serve.

 

 

Try it with just raspberries and blueberries too - its simply sublime!  We're having this at Christmas ... 


 
 

Berries with Limoncello

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

I recently came across this recipe by the gorgeous Giada De Laurentiis of Everyday Italian, on the Food Network.  It seemed too good to be true!  I've adapted it to use with Orchard Gold mixed berries.

I've made it several times now with Orchard Gold Mixed Berries, sometimes adding a few fresh diced strawberries to the mix.  Serve in pretty glasses, take a big bowl along to a BBQ or have with cake.  We reckon it'll go well with pavlova at Christmas too.

 

Mixed Berries with Limoncello - using Orchard Gold frozen berries - a premium mix of boysenberries, blackberries, raspberries and blueberries.

 Berries with Limoncello and Cake

Berries with Limoncello 2

Ingredients:

1 pack Orchard Gold Mixed Berries

½ punnet fresh strawberries (optional)

2 tablespoons Limoncello

2 tablespoons finely chopped fresh mint leaves

2 tablespoons finely chopped fresh basil leaves

Method:

Thaw the Orchard Gold Mixed Berries in a bowl.  Remove the calyx from the strawberries and dice roughly the same size as the raspberries.  
Add the Limoncello, mint and basil and stir until combined.  The flavours will mature if you leave for an hour before eating.

You could make up a separate bowl of berries for the younger ones, omitting the limoncello and replacing it with a little icing sugar.

 
 

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.
 
 

Fallow Day 2012

Written by Trisha on August 31st, 2012.      1 comments

We’re celebrating Fallow Day this year on Wednesday 5th September.  We hope you’ll join us. 

What’s Fallow Day?  There’s such a long gap between Queen’s Birthday and Labour Weekend - we reckon New Zealand needs another holiday right about now.  Our lands and gardens are lying barren after winter, yet we’ve got glimpses of the light of spring, and we’re starting to feel warm and spirited!  

So we take a day, when nature lies fallow and the human spirit tends to gloom, to gather the whanau together and celebrate all that we have, because we know that spring is not far away!

And to help celebrate Fallow Day, put away the comfort food and whip up some Berries with meringues and cream.  Use store bought meringues or mini pavlovas if you prefer.
 

Berry Compote with Meringues and Cream

Berry Compote Ingredients:
1 bag of Orchard Gold Mixed Berries (500g)
½ cup castor sugar
Juice of ½ a lemon

Method:
Heat the berries slowly in a saucepan with the sugar, until the berries are thawed and the sugar has dissolved.  Put aside to cool, then add the lemon juice.
 

Make these with:      

OG Mixed Berries web

or any mixture of Orchard Gold berries that you have.

Meringue Ingredients:
2 egg whites
2/3rd cup castor sugar
Pinch of salt
1 tsp vanilla essence
Ingredients:
Have the egg whites at room temperature.   Heat the oven to 120degC.  Line two baking trays with baking paper or non-stick foil.
Place the egg whites and salt in a clean dry bowl (not plastic) and beat until soft peaks hold when you raise the whisk.
Add the sugar, one dessertspoon at a time, beating well to incorporate each spoonful.
Add the vanilla and beat in well.
Beat until the mixture is smooth and glossy and the sugar is dissolved.
Place large spoonfuls on the trays.
Make for 1-1/4 hours.  Check to see if crisp on the outside after an hour – they may require slightly more cooking.  Also, reduce the oven temperature if the meringues show signs of browning.
When cool, store in an airtight container.
 
To serve:
Place a meringue on each plate, top with some whipped cream and two large spoonfuls of berry compote.  



Meringues with Berry Compote 007W2​​​​​​​

Remembering Tom Ffowcs Williams.


 
 

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!
 

Berries au Gratin (or Grilled Berries)

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

I was at a function in Wellington recently where we were served Gratinado de Berries on those small flat spoons so beloved of cocktails and canapés.  

It got me thinking that sometimes English just doesn’t do justice to the subtlety and flavour of a dish.  Grilled Berries somehow just doesn’t cut it.  Berries au gratin – oh yes … I’ll have some of those.

I’ve served these berries in one large bowl placed in the middle of the table for everyone to help themselves to, or in small individual ramekins, depending on the occasion.  They are quite rich, so small portions are good.
 



Make these Berries au Gratin with Orchard Gold Mixed Berries.
 OG Mixed Berries web
                                                                       Berries au gratin 016W
 

Ingredients:

½ cup milk

3 egg yolks

⅓ cup sugar + 1 tablespoon extra sugar

2 tablespoons cornflour

2 teaspoons unsalted butter

1 pinch salt

1 cup whipped cream

1 packet Orchard Gold Mixed Berries, thawed

1 tablespoon caster sugar

Method:

In a small saucepan bring the milk just to the boil, then remove from the heat.
In a separate bowl, whisk the egg yolks and add the ⅓ cup of sugar and the cornflour.  Continue whisking until the mixture thickens and is a pale yellow colour.  Slowly whisk in the hot milk, 1 tablespoon at a time.  Return the mixture to the saucepan and cook over a low heat, whisking until the mixture thickens to a creamy custard-like consistency.
Remove from the heat, add the butter and salt, and stir well.  Transfer the mixture to a bowl, place a piece of clingfilm on the surface to keep it from forming a skin, and cool in the fridge.  When cold, fold in the whipped cream.
Thaw the Orchard Gold Mixed Berries and mix with the 1 tablespoon of extra sugar. 
Preheat the grill.
Place most of berries in an ovenproof bowl (or in small individual ramekins).  Spoon the gratin mixture over the berries, then put the remaining berries over the top.  Sprinkle with castor sugar and place under the grill for about 7 minutes, or until golden brown.

What other language can you say Grilled Berries in?  



 
 
Email me when new posts are made to this blog

Warm Mixed Berry Compote

Written by Saskia on June 12th, 2015.      0 comments

As the weather gets colder, we love to find different ways to  warm up. A great way is by adding a warm berry compote to your dessert! Compotes are super easy to make and are a great way to top off your winter dessert or pudding. Or to add some more excitement to your morning waffles...

Warm Berry Compote:
1/4 tsp Cinnamon
3 Tbsp Orange Juice (instead of sugar)
3 cups Orchard Gold frozen berries, of your choice 

Add all ingredients into a small saucepan and 
place over a low heat.
Once bubbling, reduce the heat and cook for a further 3-4 minutes, stirring occasionally with a spoon to break up the fruit.
For this compote, I went with the Orchard Gold Premium Mixed Berries.

Mixed Berry Compote 2 -345-400-660

BE IN TO WIN!

 
This fantastic waffle maker is so easy to use. What a great way to start your weekend - waffles and a compote made from your favourite Orchard Gold Berries!

 and be in to win a waffle maker by Cuisinart! 
info@orchardgold.co.nzThis month, we have a great competition for you to enter. Just email in your favourite way to use your Orchard Gold Frozen Berries during winter to 

Your recipe could even be featured on our blog!

Entries close 31st July 2015.
See our Terms and Conditions here
waffle maker comp photo-23
 

Mixed Berry Pecan Crisp

Written by Saskia on May 19th, 2015.      0 comments

It's official. Summer is over and the cooler weather is starting to take over. As sad as it is to see Winter's arrival and the departure of the outside BBQing, we can't help but get excited over winter desserts! The cold weather is always a good excuse for a warm crumble, pie or pudding. Recently, we found this great recipe for a Mixed Berry Pecan Crisp.

Its easy to make and even easier to eat!

 
Ingredients:
  • 1 cup rolled oats
  • 1 cup pecan halves (about ¾ cup chopped)
  • ½ cup plain flour
  • ½ cup desiccated coconut
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ cup + 2 tablespoons olive oil
  • ⅓ cup maple syrup or raw honey
  • 4 cups Orchard Gold Premium Mixed Berries
 
Instructions:
 
  1. Preheat the oven to 180 degrees.
  2. Chop up the pecans and combine with the oats, flour, coconut, salt, and cinnamon in a large bowl.
  3. Add the olive oil and maple syrup and stir until well mixed. 
  4. Grease a medium square baking dish and arrange the berries in the bottom. Top with the oat mixture.
  5. Bake for 25-35 minutes or until the top is golden brown and has firmed up slightly.
  6. Serve while warm. You can serve it with some vanilla ice cream or cream, as desired, or lightly dust the top with icing sugar.
 
Oat & Pecan Berry Crisp 19

Don't forget to follow us on Instagram!

Instagram @OrchardGoldBerries  

 

Quick and Easy Weekend Smoothie

Written by Saskia on April 17th, 2015.      0 comments

At the end of a busy week, a smoothie is a quick and easy way to re energise yourself for the weekend ahead. They are so easy to make and are filled with healthy goodness that will make you to want to seize the day!

This is a delicious smoothie, ready to drink in only 5 minutes
Just add:
- approx. 1/2 cup Orchard Gold Smoothie Mixed Berries
- half a banana
- 1/2 cup of milk/juice, whichever you prefer
into a blender and process until everything is chopped up and well mixed together.

You can also play around with what you add into your smoothie. Try mixing in a cut up apple, peaches, nectarines or an orange. Smoothies are one of the easiest things to make and it is hard to go wrong!

I love to use sugar-free Cranberry Juice as my liquid. Berries are naturally quite sweet. I find the Cranberry Juice enhances the berry flavour of the smoothie, without over sweetening it. 

Over the weekend, why don't you check out our Instagram page? Lots of great ways to use you Orchard Gold Berries and you can keep up with the lastest from Orchard Gold.

Follow us on Instagram:

Instagram @OrchardGoldBerries  
smoothie 17
 
 

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.
 

 

More Berries with Limoncello

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

While there's still some left in the bottle, we've been exploring other recipes with berries and Limoncello.  What could be simpler than this ...

 

Orchard Gold Mixed Berries in Limoncello

Iced Berries 1

All we did was open a pack of Orchard Gold Mixed Berries and pour them into a serving bowl - quite a wide one as you want the berries more in a single layer than piled high.  

 

Pour over 2 tablespoons of Limoncello, stir and leave for a few minutes.  

 

Then eat.






Iced Berries with sauce

Nigella's Iced Berries with Limoncello

We saw this recipe on Nigellissima Episode 3, from the BBC website link http://www.bbc.co.uk/programmes/p00z9lc0 .  It tastes so good, and as she says, it is sooo easy!

Prepare the berries as above, then for the sauce you'll need:

250ml cream

2 tablespoons Limoncello

200g white chocolate, finely chopped

Put the cream and the Limoncello in a saucepan and heat slowly until it is almost boiling, but don't let it boil.

Take off the heat and add the white chocolate.  Swirl the pan around and stir with a rubber spatula until the chocolate melts and the sauce is lovely and thick.

Pour over the berries and serve.

 

 

Try it with just raspberries and blueberries too - its simply sublime!  We're having this at Christmas ... 


 
 

Berries with Limoncello

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

I recently came across this recipe by the gorgeous Giada De Laurentiis of Everyday Italian, on the Food Network.  It seemed too good to be true!  I've adapted it to use with Orchard Gold mixed berries.

I've made it several times now with Orchard Gold Mixed Berries, sometimes adding a few fresh diced strawberries to the mix.  Serve in pretty glasses, take a big bowl along to a BBQ or have with cake.  We reckon it'll go well with pavlova at Christmas too.

 

Mixed Berries with Limoncello - using Orchard Gold frozen berries - a premium mix of boysenberries, blackberries, raspberries and blueberries.

 Berries with Limoncello and Cake

Berries with Limoncello 2

Ingredients:

1 pack Orchard Gold Mixed Berries

½ punnet fresh strawberries (optional)

2 tablespoons Limoncello

2 tablespoons finely chopped fresh mint leaves

2 tablespoons finely chopped fresh basil leaves

Method:

Thaw the Orchard Gold Mixed Berries in a bowl.  Remove the calyx from the strawberries and dice roughly the same size as the raspberries.  
Add the Limoncello, mint and basil and stir until combined.  The flavours will mature if you leave for an hour before eating.

You could make up a separate bowl of berries for the younger ones, omitting the limoncello and replacing it with a little icing sugar.

 
 

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.
 
 

Fallow Day 2012

Written by Trisha on August 31st, 2012.      1 comments

We’re celebrating Fallow Day this year on Wednesday 5th September.  We hope you’ll join us. 

What’s Fallow Day?  There’s such a long gap between Queen’s Birthday and Labour Weekend - we reckon New Zealand needs another holiday right about now.  Our lands and gardens are lying barren after winter, yet we’ve got glimpses of the light of spring, and we’re starting to feel warm and spirited!  

So we take a day, when nature lies fallow and the human spirit tends to gloom, to gather the whanau together and celebrate all that we have, because we know that spring is not far away!

And to help celebrate Fallow Day, put away the comfort food and whip up some Berries with meringues and cream.  Use store bought meringues or mini pavlovas if you prefer.
 

Berry Compote with Meringues and Cream

Berry Compote Ingredients:
1 bag of Orchard Gold Mixed Berries (500g)
½ cup castor sugar
Juice of ½ a lemon

Method:
Heat the berries slowly in a saucepan with the sugar, until the berries are thawed and the sugar has dissolved.  Put aside to cool, then add the lemon juice.
 

Make these with:      

OG Mixed Berries web

or any mixture of Orchard Gold berries that you have.

Meringue Ingredients:
2 egg whites
2/3rd cup castor sugar
Pinch of salt
1 tsp vanilla essence
Ingredients:
Have the egg whites at room temperature.   Heat the oven to 120degC.  Line two baking trays with baking paper or non-stick foil.
Place the egg whites and salt in a clean dry bowl (not plastic) and beat until soft peaks hold when you raise the whisk.
Add the sugar, one dessertspoon at a time, beating well to incorporate each spoonful.
Add the vanilla and beat in well.
Beat until the mixture is smooth and glossy and the sugar is dissolved.
Place large spoonfuls on the trays.
Make for 1-1/4 hours.  Check to see if crisp on the outside after an hour – they may require slightly more cooking.  Also, reduce the oven temperature if the meringues show signs of browning.
When cool, store in an airtight container.
 
To serve:
Place a meringue on each plate, top with some whipped cream and two large spoonfuls of berry compote.  



Meringues with Berry Compote 007W2​​​​​​​

Remembering Tom Ffowcs Williams.


 
 

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!
 

Berries au Gratin (or Grilled Berries)

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

I was at a function in Wellington recently where we were served Gratinado de Berries on those small flat spoons so beloved of cocktails and canapés.  

It got me thinking that sometimes English just doesn’t do justice to the subtlety and flavour of a dish.  Grilled Berries somehow just doesn’t cut it.  Berries au gratin – oh yes … I’ll have some of those.

I’ve served these berries in one large bowl placed in the middle of the table for everyone to help themselves to, or in small individual ramekins, depending on the occasion.  They are quite rich, so small portions are good.
 



Make these Berries au Gratin with Orchard Gold Mixed Berries.
 OG Mixed Berries web
                                                                       Berries au gratin 016W
 

Ingredients:

½ cup milk

3 egg yolks

⅓ cup sugar + 1 tablespoon extra sugar

2 tablespoons cornflour

2 teaspoons unsalted butter

1 pinch salt

1 cup whipped cream

1 packet Orchard Gold Mixed Berries, thawed

1 tablespoon caster sugar

Method:

In a small saucepan bring the milk just to the boil, then remove from the heat.
In a separate bowl, whisk the egg yolks and add the ⅓ cup of sugar and the cornflour.  Continue whisking until the mixture thickens and is a pale yellow colour.  Slowly whisk in the hot milk, 1 tablespoon at a time.  Return the mixture to the saucepan and cook over a low heat, whisking until the mixture thickens to a creamy custard-like consistency.
Remove from the heat, add the butter and salt, and stir well.  Transfer the mixture to a bowl, place a piece of clingfilm on the surface to keep it from forming a skin, and cool in the fridge.  When cold, fold in the whipped cream.
Thaw the Orchard Gold Mixed Berries and mix with the 1 tablespoon of extra sugar. 
Preheat the grill.
Place most of berries in an ovenproof bowl (or in small individual ramekins).  Spoon the gratin mixture over the berries, then put the remaining berries over the top.  Sprinkle with castor sugar and place under the grill for about 7 minutes, or until golden brown.

What other language can you say Grilled Berries in?