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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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.  

 

3 Comments

Lyndsey says ...
These are the best doughnuts in Auckland. Yum !
Christina says ...
Yum. I love this place.
Trisha says ...
We had some of these at work yesterday. Oh my! They are the bestest doughnuts we've ever tasted.
Email me when new posts are made to this blog

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.  

 

3 Comments

Lyndsey says ...
These are the best doughnuts in Auckland. Yum !
Christina says ...
Yum. I love this place.
Trisha says ...
We had some of these at work yesterday. Oh my! They are the bestest doughnuts we've ever tasted.