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

Raspberry and Chocolate Pudding Cake

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

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

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

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

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

 

Simon's Blueberry Protein Pancakes

Written by Trisha on May 30th, 2014.      0 comments

Here's a great idea from Simon Cochrane, Ironman, for all our gym buddies looking for something new to do with your protein powders.

 

Sophia's Berry Smoothie Selfie

Written by Sophia on April 17th, 2014.      0 comments

I made a Berry Smoothie using Orchard Gold Blueberries, yoghurt, milk, and honey to have after school.  It tasted delicious.

 
Sophia's Smoothie Selfie
 

Why don't you make one too.  They're so good for you.  
And send a selfie pic of you or your family eating Orchard Gold berries to info@orchardgold.co.nz before 29 April 2014.  We'll have a draw the next day and the winning selfie will get a Cuisinart Ice Cream Maker.  See terms and conditions on our website.

Shame I can't win it, as my Mum and Dad own the company!   



 
 

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.

 

Simon's Epic Race in Tauranga

Written by Jason on January 7th, 2014.      0 comments

Simon Cochrane's first race of 2014 ... 


 
 

Orchard Gold's new Smoothie Bike

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

 



 
 

Blueberry and Croissant Puff

Written by Trisha on October 16th, 2013.      0 comments

 

 

Dr Oz on TV3 2pm weekdays

Written by Carolyn on September 17th, 2013.      0 comments

One of our customers has recommended Dr Oz's show on TV3, 2pm weekdays, saying he gives a lot of good advice about eating lots of fruits and veggies, especially blueberries and strawberries.

Here are a couple of links to his recipes using blueberries:

http://www.doctoroz.com/videos/good-morning-sunshine-shake  

http://www.doctoroz.com/videos/purple-power-smoothie 

and who could resist raw fruit popsicles with coconut milk ... 

http://www.doctoroz.com/videos/raw-fruit-popsicles-coconut-milk 

Jim's invited me to his 100th birthday party ... I'm keeping him to that.

As Dr Oz says, eat more blueberries ...

03 Blueberries Spoon

 

Berries for Breakfast

Written by Trisha on August 28th, 2013.      0 comments

We all know how important breakfast is, yet so many of us run out of time to prepare and eat it before we leave home.

Here's a quick and tasty way to prepare breakfast and eat it when you get to work (or on the way if you're lucky). Make enough for the whole family.  This is also a great way to take breakfast/brunch on a picnic, make for a fund-raiser or shared breakfast, or for dessert.

Berry Granola Breakfast

Ingredients:

  • Orchard Gold frozen berries (we've used Super Berries, but Blueberries, Raspberries and Mixed Berries work well too)

  • Honey or sugar to sweeten (optional)

  • Your choice of Granola or Toasted Meusli

  • Yoghurt - any kind

Method:

Warm the Orchard Gold berries with a little honey or sugar to sweeten if desired.

Spoon some Granola or Toasted Meusli into the bottom of the jar, then add a good dollop of yoghurt.

Spoon the berries and their juices on top of the yoghurt and put the lid on the jar.

 
W3 Breakfast Berries in a Jar

Any leftover berries can be added to a smoothie.

 

Raspberry Custard Tarts

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

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

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

Raspberry Custard Tarts

Ingredients:

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

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




Raspberry Custard Tarts 2



 
 

Orchard Gold Raspberries on TV1 Breakfast with Annabel Langbein

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

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

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

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



 

 

 

 

 



  



 
 

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).

 



 
 

The 5 best ways to use Orchard Gold Blueberries

Written by Trisha on March 8th, 2013.      0 comments

We’ve been asking around and here are the 5 best ways to eat Orchard Gold Blueberries...

 

 

1

 

For breakfast, with cereal, porridge, yoghurt, or Sunday morning hotcakes

Porridge with Berries

 

2

 

In smoothies

Berry Smoothie 2 1

3

Out of the pack, as a snack

03 Blueberries Spoon W

4

In muffins or other baking – scones, loaves

Blueberry Muffins on Green Board 1

5

For a quick dessert, in or with ice cream, yoghurt, whipped cream, custard, or pancakes

Blueberries and Yoghurt W

How and when do you eat your Blueberries?   And check out the recipes on http://www.ffowcs.co.nz/Recipes/Recipes+using+ORCHARD+GOLD+frozen+berries.html for some great ideas on how to use Orchard Gold berries every day.

 

Orchard Gold featuring Simon Cochrane (Ironman) - opens up a world of flavour

Written by Jason on February 26th, 2013.      0 comments

We've been having fun making a video with Simon to show off the Orchard Gold packaging and its easy-to-open and reseal features.

Click here to take a look here and enjoy ...

Simon and OG Blueberries
 

 


 
 

Simon Cochrane - Ironman - sponsored by Orchard Gold frozen berries

Written by Trisha on February 19th, 2013.      0 comments

Simon sent us some new pics recently - check these out.

 
Simon Cochrane Feb 2013

 

Looking good!

Simon is racing in the Taupo Ironman this year on Saturday, 2nd March

We wish you all the very best Simon.




 
Simon Cochrane 2 Feb 2013








 
Topics: Simon Cochrane
 
Email me when new posts are made to this blog

Raspberry and Chocolate Pudding Cake

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

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

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

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

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

 

Simon's Blueberry Protein Pancakes

Written by Trisha on May 30th, 2014.      0 comments

Here's a great idea from Simon Cochrane, Ironman, for all our gym buddies looking for something new to do with your protein powders.

 

Sophia's Berry Smoothie Selfie

Written by Sophia on April 17th, 2014.      0 comments

I made a Berry Smoothie using Orchard Gold Blueberries, yoghurt, milk, and honey to have after school.  It tasted delicious.

 
Sophia's Smoothie Selfie
 

Why don't you make one too.  They're so good for you.  
And send a selfie pic of you or your family eating Orchard Gold berries to info@orchardgold.co.nz before 29 April 2014.  We'll have a draw the next day and the winning selfie will get a Cuisinart Ice Cream Maker.  See terms and conditions on our website.

Shame I can't win it, as my Mum and Dad own the company!   



 
 

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.

 

Simon's Epic Race in Tauranga

Written by Jason on January 7th, 2014.      0 comments

Simon Cochrane's first race of 2014 ... 


 
 

Orchard Gold's new Smoothie Bike

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

 



 
 

Blueberry and Croissant Puff

Written by Trisha on October 16th, 2013.      0 comments

 

 

Dr Oz on TV3 2pm weekdays

Written by Carolyn on September 17th, 2013.      0 comments

One of our customers has recommended Dr Oz's show on TV3, 2pm weekdays, saying he gives a lot of good advice about eating lots of fruits and veggies, especially blueberries and strawberries.

Here are a couple of links to his recipes using blueberries:

http://www.doctoroz.com/videos/good-morning-sunshine-shake  

http://www.doctoroz.com/videos/purple-power-smoothie 

and who could resist raw fruit popsicles with coconut milk ... 

http://www.doctoroz.com/videos/raw-fruit-popsicles-coconut-milk 

Jim's invited me to his 100th birthday party ... I'm keeping him to that.

As Dr Oz says, eat more blueberries ...

03 Blueberries Spoon

 

Berries for Breakfast

Written by Trisha on August 28th, 2013.      0 comments

We all know how important breakfast is, yet so many of us run out of time to prepare and eat it before we leave home.

Here's a quick and tasty way to prepare breakfast and eat it when you get to work (or on the way if you're lucky). Make enough for the whole family.  This is also a great way to take breakfast/brunch on a picnic, make for a fund-raiser or shared breakfast, or for dessert.

Berry Granola Breakfast

Ingredients:

  • Orchard Gold frozen berries (we've used Super Berries, but Blueberries, Raspberries and Mixed Berries work well too)

  • Honey or sugar to sweeten (optional)

  • Your choice of Granola or Toasted Meusli

  • Yoghurt - any kind

Method:

Warm the Orchard Gold berries with a little honey or sugar to sweeten if desired.

Spoon some Granola or Toasted Meusli into the bottom of the jar, then add a good dollop of yoghurt.

Spoon the berries and their juices on top of the yoghurt and put the lid on the jar.

 
W3 Breakfast Berries in a Jar

Any leftover berries can be added to a smoothie.

 

Raspberry Custard Tarts

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

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

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

Raspberry Custard Tarts

Ingredients:

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

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




Raspberry Custard Tarts 2



 
 

Orchard Gold Raspberries on TV1 Breakfast with Annabel Langbein

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

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

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

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



 

 

 

 

 



  



 
 

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).

 



 
 

The 5 best ways to use Orchard Gold Blueberries

Written by Trisha on March 8th, 2013.      0 comments

We’ve been asking around and here are the 5 best ways to eat Orchard Gold Blueberries...

 

 

1

 

For breakfast, with cereal, porridge, yoghurt, or Sunday morning hotcakes

Porridge with Berries

 

2

 

In smoothies

Berry Smoothie 2 1

3

Out of the pack, as a snack

03 Blueberries Spoon W

4

In muffins or other baking – scones, loaves

Blueberry Muffins on Green Board 1

5

For a quick dessert, in or with ice cream, yoghurt, whipped cream, custard, or pancakes

Blueberries and Yoghurt W

How and when do you eat your Blueberries?   And check out the recipes on http://www.ffowcs.co.nz/Recipes/Recipes+using+ORCHARD+GOLD+frozen+berries.html for some great ideas on how to use Orchard Gold berries every day.

 

Orchard Gold featuring Simon Cochrane (Ironman) - opens up a world of flavour

Written by Jason on February 26th, 2013.      0 comments

We've been having fun making a video with Simon to show off the Orchard Gold packaging and its easy-to-open and reseal features.

Click here to take a look here and enjoy ...

Simon and OG Blueberries
 

 


 
 

Simon Cochrane - Ironman - sponsored by Orchard Gold frozen berries

Written by Trisha on February 19th, 2013.      0 comments

Simon sent us some new pics recently - check these out.

 
Simon Cochrane Feb 2013

 

Looking good!

Simon is racing in the Taupo Ironman this year on Saturday, 2nd March

We wish you all the very best Simon.




 
Simon Cochrane 2 Feb 2013








 
Topics: Simon Cochrane