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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More luscious goodies from Cafe Secrets

Written by Trisha on August 27th, 2012.      0 comments

Yesterday on TV3's Cafe Secrets, Julie Le Clerc made some luscious Dark Chocolate Raspberry Tarts using Orchard Gold raspberries.

 
Episode 5 - Dark Chocolate Raspberry Tarts
Recipe ©copyright Julie Le Clerc 2012
Makes 24

Chocolate pastry:
200g butter, softened but not melted
3/4 cup icing sugar
1 egg
Pinch of salt
2 tbsp cocoa powder, sifted
2 1/4 cups plain flour

Filling:
3/4 cup cream
250g Whittakers Dark Ghana 72% chocolate, coarsely chopped
2 cups Orchard Gold frozen raspberries
1 tbsp brandy or liqueur (optional)

Makes these with:

 
 OG Raspberry web
1 To make pastry, place sugar, butter and egg in a bowl and beat to just combine (do not cream the mixture). Add cocoa and flour and mix to combine into a dough. Wrap dough in plastic wrap and chill for 30 minutes to rest.

2 Roll out pastry to 5mm thick. Using a 9cm cookie cutter, cut out 24 circles. Fit circles into the bases of 24 standard muffin tins. Prick bases with a fork and chill for 30 minutes. Heat oven to 200°C.

3 Line pastry cases with small squares of foil and fill with baking beans. Bake for 10 minutes (this is known as ‘blind baking’). Remove foil and beans and return pastry cases to the oven for a further 5 minutes to finish cooking. Remove to cool.

4 Place cream, chocolate and raspberries in a bowl and microwave for 3-5 minutes, to melt.Whisk mixture until chocolate is smooth but there are still lumps of raspberries. Whisk in brandy or liqueur, if desired. Spoon chocolate raspberry mixture into prepared pastry cases to fill and leave in a cool place to set.



Chocolate   Raspberry Tarts
 

You can catch the program on TV3 On Demand on 

http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-5/tabid/59/articleID/7769/MCat/369/Default.aspx



 
 

Comments

Email me when new posts are made to this blog

More luscious goodies from Cafe Secrets

Written by Trisha on August 27th, 2012.      0 comments

Yesterday on TV3's Cafe Secrets, Julie Le Clerc made some luscious Dark Chocolate Raspberry Tarts using Orchard Gold raspberries.

 
Episode 5 - Dark Chocolate Raspberry Tarts
Recipe ©copyright Julie Le Clerc 2012
Makes 24

Chocolate pastry:
200g butter, softened but not melted
3/4 cup icing sugar
1 egg
Pinch of salt
2 tbsp cocoa powder, sifted
2 1/4 cups plain flour

Filling:
3/4 cup cream
250g Whittakers Dark Ghana 72% chocolate, coarsely chopped
2 cups Orchard Gold frozen raspberries
1 tbsp brandy or liqueur (optional)

Makes these with:

 
 OG Raspberry web
1 To make pastry, place sugar, butter and egg in a bowl and beat to just combine (do not cream the mixture). Add cocoa and flour and mix to combine into a dough. Wrap dough in plastic wrap and chill for 30 minutes to rest.

2 Roll out pastry to 5mm thick. Using a 9cm cookie cutter, cut out 24 circles. Fit circles into the bases of 24 standard muffin tins. Prick bases with a fork and chill for 30 minutes. Heat oven to 200°C.

3 Line pastry cases with small squares of foil and fill with baking beans. Bake for 10 minutes (this is known as ‘blind baking’). Remove foil and beans and return pastry cases to the oven for a further 5 minutes to finish cooking. Remove to cool.

4 Place cream, chocolate and raspberries in a bowl and microwave for 3-5 minutes, to melt.Whisk mixture until chocolate is smooth but there are still lumps of raspberries. Whisk in brandy or liqueur, if desired. Spoon chocolate raspberry mixture into prepared pastry cases to fill and leave in a cool place to set.



Chocolate   Raspberry Tarts
 

You can catch the program on TV3 On Demand on 

http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-5/tabid/59/articleID/7769/MCat/369/Default.aspx



 
 

Comments