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 Muffins - the world's most popular muffin

Written by Trisha on June 12th, 2012.      1 comments

How long have we been making muffins in New Zealand?  40 years?  Not very long.  Now they take the place of sponge cakes and scones as the mark of an enthusiastic home baker.  They’re quick and easy to prepare, and easy to transport in school lunches, to meetings, or to a morning tea or lunch.  And let’s not count the number of muffins made for school fairs and other fundraising activities.

I recall making bran muffins about 1982.  My husband thought they were awful and tasted like cardboard.  The first muffin recipe book I owned was put out by a support group at National Women’s Hospital in Greenlane, Auckland, which was fundraising for equipment.  Lemon and sugar muffins came from that (he thought they tasted like marmalade – not one of his passions) then blueberry muffins – and that was it.        

This Blueberry Muffin recipe tastes great and is quick and easy to make.  It works well with all varieties of blueberries.  

 

Make these Blueberry Muffins with Orchard Gold Blueberries.

OG Blueberry web 1

                             Blueberry Muffins on Green Board   
 

Ingredients:

2 eggs

1½ cups milk

1 cup sugar

125g melted butter

3 cups plain flour

4 teaspoons baking powder

2 cups Orchard Gold blueberries

Method:

Preheat oven to 200ºC.

Beat eggs, milk sugar and melted butter together in a bowl.

Sift the flour and baking powder into egg mixture. Lightly mix.

Add blueberries and stir to just combine.

Grease or spray muffin tins, or line with muffin liners and spray.

Spoon in the muffin mixture, filling to about ¾ full.

Bake 18-20 minutes for regular size muffins.

Test with a toothpick to check they are cooked.

Remove from the oven and wait 5 minutes before removing to a wire rack to cool.

Dust with icing sugar before serving.

 

Muffins are best eaten the same day they’re cooked, but are still great the day after – try them split, lightly toasted with a little butter, or warmed in the microwave.

I’ve been amazed to learn how many different varieties of blueberries there are – think apple varieties and you’ll appreciate how different they are, in size, colour, juice, taste, and texture.  Some are small and pulpy, other varieties are large and juicy, some have a bloom (the waxy coating like on plums and grapes), other’s don’t.  Did you know that Blueberry Muffins are the official muffin of Minnesota, USA?  I think they should be the official muffin of the Waikato, New Zealand’s largest blueberry growing region.

Have you got a blueberry muffin story?  Do you put any other ingredients into your blueberry muffins?  Do you prefer muffins made with butter or oil?  Jumbo or Mini muffins?

 

1 Comments

Sophia says ...
I made these and my youngest daughter said they were the best Muffins she had ever had. She said they were divined, but her sister pointed out, they were actually divine. Both True!
Email me when new posts are made to this blog

Blueberry Muffins - the world's most popular muffin

Written by Trisha on June 12th, 2012.      1 comments

How long have we been making muffins in New Zealand?  40 years?  Not very long.  Now they take the place of sponge cakes and scones as the mark of an enthusiastic home baker.  They’re quick and easy to prepare, and easy to transport in school lunches, to meetings, or to a morning tea or lunch.  And let’s not count the number of muffins made for school fairs and other fundraising activities.

I recall making bran muffins about 1982.  My husband thought they were awful and tasted like cardboard.  The first muffin recipe book I owned was put out by a support group at National Women’s Hospital in Greenlane, Auckland, which was fundraising for equipment.  Lemon and sugar muffins came from that (he thought they tasted like marmalade – not one of his passions) then blueberry muffins – and that was it.        

This Blueberry Muffin recipe tastes great and is quick and easy to make.  It works well with all varieties of blueberries.  

 

Make these Blueberry Muffins with Orchard Gold Blueberries.

OG Blueberry web 1

                             Blueberry Muffins on Green Board   
 

Ingredients:

2 eggs

1½ cups milk

1 cup sugar

125g melted butter

3 cups plain flour

4 teaspoons baking powder

2 cups Orchard Gold blueberries

Method:

Preheat oven to 200ºC.

Beat eggs, milk sugar and melted butter together in a bowl.

Sift the flour and baking powder into egg mixture. Lightly mix.

Add blueberries and stir to just combine.

Grease or spray muffin tins, or line with muffin liners and spray.

Spoon in the muffin mixture, filling to about ¾ full.

Bake 18-20 minutes for regular size muffins.

Test with a toothpick to check they are cooked.

Remove from the oven and wait 5 minutes before removing to a wire rack to cool.

Dust with icing sugar before serving.

 

Muffins are best eaten the same day they’re cooked, but are still great the day after – try them split, lightly toasted with a little butter, or warmed in the microwave.

I’ve been amazed to learn how many different varieties of blueberries there are – think apple varieties and you’ll appreciate how different they are, in size, colour, juice, taste, and texture.  Some are small and pulpy, other varieties are large and juicy, some have a bloom (the waxy coating like on plums and grapes), other’s don’t.  Did you know that Blueberry Muffins are the official muffin of Minnesota, USA?  I think they should be the official muffin of the Waikato, New Zealand’s largest blueberry growing region.

Have you got a blueberry muffin story?  Do you put any other ingredients into your blueberry muffins?  Do you prefer muffins made with butter or oil?  Jumbo or Mini muffins?

 

1 Comments

Sophia says ...
I made these and my youngest daughter said they were the best Muffins she had ever had. She said they were divined, but her sister pointed out, they were actually divine. Both True!