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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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 

 

Comments

Email me when new posts are made to this blog

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 

 

Comments