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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.

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Autumn ideas with Orchard Gold berries

Written by Trisha on April 11th, 2013.      0 comments

What a summer we've had.  The change in temperature now has us all baking - loaves and crumbles in our households.

 

Here are a couple of cracker recipes for a Blueberry and Lemon Loaf, and a Handy Crumble Mix that is perfect to sprinkle over some warmed berries.  We made the blueberry and lemon loaf at work today - mmm.  It's all gone!

Blueberry and Lemon Loaf

Ingredients:
125g butter or margarine
150g sugar
2 eggs
1 teaspoon vanilla essence
Juice and grated Zest of 1 lemon
200g Self Raising Flour
½ cup milk
1 cup Orchard Gold frozen blueberries
Blueberry and Lemon Loaf 3
Method:
Preheat the oven to 160degC.  Spray a non-stick loaf pan with a vegetable spray and line the base with baking paper.
 
Using an electric or hand mixer, beat the butter until softened, add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.  Add the vanilla essence and the lemon juice and zest and mix well. 
 
Add the flour and the milk alternatively, mixing gently, only until combined.  Fold in the Orchard Gold blueberries.
 
Pour into the loaf pan and bake for 55-60 minutes, until the loaf is golden brown and a skewer inserted in the centre comes out clean.
 
When the loaf is cooked, remove from the oven.  Cool the loaf in the pan for about 30 minutes, then remove from the pan and let cool completely on a wire rack.  Sprinkle with icing sugar, if desired, then serve.


Handy Crumble Mix

Make up a batch of this crumble topping and sprinkle over warmed berries for a luscious treat.  Serve with a scoop of custard, yoghurt, whipped cream or ice cream, if preferred.
Ingredients:
1 cup flour
1 cup rolled oats
1 cup brown sugar
½ cup coconut
½ cup chopped almonds, walnuts or pecans
125 g melted butter

Berries with Crumble Topping
Method:
Line an oven tray with baking paper.  Preheat the oven to 160degC.

Stir all the dry ingredients together in a bowl, then add the melted butter and mix well.  

Spread over the baking paper and place in the oven.  Bake for 20 minutes - check after 10 minutes, if you think the crumble is browning too fast, turn the oven temperature down.  

Serve the crumble hot over warmed berries, or cool and keep in an airtight container (for tomorrow).

 




 

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