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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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.


 
 

1 Comments

Irishwhiskey says ...
Yummmmmm! That looks more than good enough to eat.
Email me when new posts are made to this blog

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.


 
 

1 Comments

Irishwhiskey says ...
Yummmmmm! That looks more than good enough to eat.