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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Gluten Free Berry, Yoghurt and Polenta Cake - from Julie Le Clerc

Written by Trisha on September 18th, 2012.      0 comments

Julie cooked this cake when she visited the Riverside Cafe in Nelson, using Orchard Gold Super Fruit Mixed Berries - with blackcurrants, blueberries and raspberries.  Its easy to make and super delicious.  You could use any of the Orchard Gold packs to make this cake.

 
Super Berry, Yoghurt and Polenta Cake (gluten-free)
Recipe ©copyright Julie Le Clerc 2012
Serves 12




Ingredients:
4 large eggs
300g (1 1/4 cups) ‘Strawberries and Cream’ EasiYo yoghurt
1/2 cup icing sugar, sifted
1/3 cup Airborne Manuka honey
70g (1/3 cup plus 1 tbsp) instant polenta, plus extra to dust cake tin
70g (2/3 cup) ground almonds
1/3 cup potato flour (or fine rice flour)
1 1/2 tsp gluten-free baking powder
Finely grated zest of 1 lemon
2 cups Orchard Gold frozen Super Fruits Mixed Berries
Gluten free icing sugar, to dust
Extra EasiYo yoghurt, to serve
Extra Airborne Manuka honey, to drizzle
Make this cake with:
OG Super Fruits web
Or try it with:
OG Mixed Berries web       or      OG Blueberry web 1
1 Preheat oven to 150°C fan bake. Spray a 20cm bundt tin with oil and dust with polenta.

2 Whisk eggs, yoghurt, sugar and honey together in a bowl.Stir in polenta, almonds, potato flour, baking powder and lemon zest to just combine. Stir in berries.

3 Pour batter into prepared cake tin. Bake for 70 minutes or until a skewer inserted comes out clean.

4 Remove from oven and stand in tin for 10 minutes to firm. Invert onto a plate and leave to cool completely. Dust with icing sugar. Slice and serve with extra EasiYo yoghurt on the side. Serve drizzled with honey.
 

Watch Julie make this Gluten Free Berry, Yoghurt and Polenta Cake at Riverside Cafe, Nelson on TV3's on demand at:  
http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-7/tabid/59/articleID/7969/MCat/369/Default.aspx 




 
 

Comments

Email me when new posts are made to this blog

Gluten Free Berry, Yoghurt and Polenta Cake - from Julie Le Clerc

Written by Trisha on September 18th, 2012.      0 comments

Julie cooked this cake when she visited the Riverside Cafe in Nelson, using Orchard Gold Super Fruit Mixed Berries - with blackcurrants, blueberries and raspberries.  Its easy to make and super delicious.  You could use any of the Orchard Gold packs to make this cake.

 
Super Berry, Yoghurt and Polenta Cake (gluten-free)
Recipe ©copyright Julie Le Clerc 2012
Serves 12




Ingredients:
4 large eggs
300g (1 1/4 cups) ‘Strawberries and Cream’ EasiYo yoghurt
1/2 cup icing sugar, sifted
1/3 cup Airborne Manuka honey
70g (1/3 cup plus 1 tbsp) instant polenta, plus extra to dust cake tin
70g (2/3 cup) ground almonds
1/3 cup potato flour (or fine rice flour)
1 1/2 tsp gluten-free baking powder
Finely grated zest of 1 lemon
2 cups Orchard Gold frozen Super Fruits Mixed Berries
Gluten free icing sugar, to dust
Extra EasiYo yoghurt, to serve
Extra Airborne Manuka honey, to drizzle
Make this cake with:
OG Super Fruits web
Or try it with:
OG Mixed Berries web       or      OG Blueberry web 1
1 Preheat oven to 150°C fan bake. Spray a 20cm bundt tin with oil and dust with polenta.

2 Whisk eggs, yoghurt, sugar and honey together in a bowl.Stir in polenta, almonds, potato flour, baking powder and lemon zest to just combine. Stir in berries.

3 Pour batter into prepared cake tin. Bake for 70 minutes or until a skewer inserted comes out clean.

4 Remove from oven and stand in tin for 10 minutes to firm. Invert onto a plate and leave to cool completely. Dust with icing sugar. Slice and serve with extra EasiYo yoghurt on the side. Serve drizzled with honey.
 

Watch Julie make this Gluten Free Berry, Yoghurt and Polenta Cake at Riverside Cafe, Nelson on TV3's on demand at:  
http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-7/tabid/59/articleID/7969/MCat/369/Default.aspx 




 
 

Comments