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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Blueberry and Croissant Puff

Written by Trisha on October 16th, 2013.      0 comments

This weather leaves us wondering when the weather will truly break into sunshine and blue sky - for more than an hour at a time.

Sometimes you come across a recipe that just works ... this delicious pudding with croissants, blueberries and a cream cheese custard, got a 10/10 from our tasters. The few leftovers cold were just as good.   We've made it in a square pan today, but it's also great made in individual ramekins.  Enjoy.

BLUEBERRY AND CROISSANT PUFF
INGREDIENTS:

4 croissants
2 cups Orchard Gold frozen blueberries
250g cream cheese
½ cup caster sugar
2 eggs
1 tsp vanilla essence
1 cup milk


Cooked 3 web
METHOD:
Preheat oven to 160°C.
Cut the croissants up into small pieces and place in a baking dish - we used a 22cm square dish.  
Sprinkle with Orchard Gold frozen blueberries.
Beat the cream cheese, sugar, eggs and vanilla in a bowl until well blended.
Add the milk and mix well. 
Pour this mixture over the croissant and blueberries, then set aside for 20 minutes.
Bake at 160°C for 35-40 minutes, until set in the centre and golden brown.  
Serve warm sprinkled with icing sugar.
If baking in ramekins, bake for 20-25 minutes.
from a recipe on The Girl Who Ate Everything blog
 

Comments

Email me when new posts are made to this blog

Blueberry and Croissant Puff

Written by Trisha on October 16th, 2013.      0 comments

This weather leaves us wondering when the weather will truly break into sunshine and blue sky - for more than an hour at a time.

Sometimes you come across a recipe that just works ... this delicious pudding with croissants, blueberries and a cream cheese custard, got a 10/10 from our tasters. The few leftovers cold were just as good.   We've made it in a square pan today, but it's also great made in individual ramekins.  Enjoy.

BLUEBERRY AND CROISSANT PUFF
INGREDIENTS:

4 croissants
2 cups Orchard Gold frozen blueberries
250g cream cheese
½ cup caster sugar
2 eggs
1 tsp vanilla essence
1 cup milk


Cooked 3 web
METHOD:
Preheat oven to 160°C.
Cut the croissants up into small pieces and place in a baking dish - we used a 22cm square dish.  
Sprinkle with Orchard Gold frozen blueberries.
Beat the cream cheese, sugar, eggs and vanilla in a bowl until well blended.
Add the milk and mix well. 
Pour this mixture over the croissant and blueberries, then set aside for 20 minutes.
Bake at 160°C for 35-40 minutes, until set in the centre and golden brown.  
Serve warm sprinkled with icing sugar.
If baking in ramekins, bake for 20-25 minutes.
from a recipe on The Girl Who Ate Everything blog
 

Comments