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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Jenny's Blueberry and Yoghurt Cake

Written by Trisha on March 31st, 2014.      0 comments

We could call this a Blueberry Pottle cake, as to measure the flour, sugar and oil for this cake simply empty the yoghurt pottle you are using, rinse it out and dry it, then use it to measure your ingredients.  The recipe makes enough for a standard size loaf tin and is very simple to prepare, bake and slice.  It's a great standby when asked to "bring a plate".

Prepare a loaf tin by lining it with baking paper or non-stick tin foil.

Preheat the oven to 150⁰C.

Blueberry and Yoghurt Pottle Cake


Ingredients:
 

3 eggs, separated
1 pottle (125g) yoghurt
1½ pottles sugar (see above for how to measure)
½ pottle canola oil

 

 

3 pottles flour
1 heaped teaspoon baking powder
pinch of salt
1 cup Orchard Gold frozen blueberries
Zest of 1 lemon


Method:

Put the egg yolks and egg whites into separate bowls.
Add the yoghurt and sugar to the egg yolks and beat until sugar is dissolved.
Add the canola oil and mix well.
Keep 1 tablespoon of flour aside, then sift the remaining flour and baking powder into the mixture and fold in.
Add the pinch of salt to the egg whites, and whip until light and fluffy.
Fold into the cake mix.
Put Orchard Gold Blueberries into a cup, tip the reserved tablespoon of flour over them and shake to cover.  Tip them into the cake mix, together with the lemon zest, and fold in lightly.
Pour into the prepared loaf tin.
Bake at 150°C for 1 hour.  Test with a skewer to see if it is ready.  If not, bake for another 5 minutes.
Let rest in the tin for 10 minutes, then turn out on a wire tray to cool.
Serve with a little yoghurt or whipped cream, or just as is.

Variation:

This cake is also great with Orchard Gold Raspberries and Super Fruits Mixed Berries.

 

Comments

Email me when new posts are made to this blog

Jenny's Blueberry and Yoghurt Cake

Written by Trisha on March 31st, 2014.      0 comments

We could call this a Blueberry Pottle cake, as to measure the flour, sugar and oil for this cake simply empty the yoghurt pottle you are using, rinse it out and dry it, then use it to measure your ingredients.  The recipe makes enough for a standard size loaf tin and is very simple to prepare, bake and slice.  It's a great standby when asked to "bring a plate".

Prepare a loaf tin by lining it with baking paper or non-stick tin foil.

Preheat the oven to 150⁰C.

Blueberry and Yoghurt Pottle Cake


Ingredients:
 

3 eggs, separated
1 pottle (125g) yoghurt
1½ pottles sugar (see above for how to measure)
½ pottle canola oil

 

 

3 pottles flour
1 heaped teaspoon baking powder
pinch of salt
1 cup Orchard Gold frozen blueberries
Zest of 1 lemon


Method:

Put the egg yolks and egg whites into separate bowls.
Add the yoghurt and sugar to the egg yolks and beat until sugar is dissolved.
Add the canola oil and mix well.
Keep 1 tablespoon of flour aside, then sift the remaining flour and baking powder into the mixture and fold in.
Add the pinch of salt to the egg whites, and whip until light and fluffy.
Fold into the cake mix.
Put Orchard Gold Blueberries into a cup, tip the reserved tablespoon of flour over them and shake to cover.  Tip them into the cake mix, together with the lemon zest, and fold in lightly.
Pour into the prepared loaf tin.
Bake at 150°C for 1 hour.  Test with a skewer to see if it is ready.  If not, bake for another 5 minutes.
Let rest in the tin for 10 minutes, then turn out on a wire tray to cool.
Serve with a little yoghurt or whipped cream, or just as is.

Variation:

This cake is also great with Orchard Gold Raspberries and Super Fruits Mixed Berries.

 

Comments