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 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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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).

 



 
 

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Email me when new posts are made to this blog

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).

 



 
 

Comments