Simon's Blueberry Protein Pancakes
Here's a great idea from Simon Cochrane, Ironman, for all our gym buddies looking for something new to do with your protein powders.
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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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Here's a great idea from Simon Cochrane, Ironman, for all our gym buddies looking for something new to do with your protein powders.
We all know how important breakfast is, yet so many of us run out of time to prepare and eat it before we leave home.
Here's a quick and tasty way to prepare breakfast and eat it when you get to work (or on the way if you're lucky). Make enough for the whole family. This is also a great way to take breakfast/brunch on a picnic, make for a fund-raiser or shared breakfast, or for dessert.
Ingredients:
Method: Warm the Orchard Gold berries with a little honey or sugar to sweeten if desired. Spoon some Granola or Toasted Meusli into the bottom of the jar, then add a good dollop of yoghurt. Spoon the berries and their juices on top of the yoghurt and put the lid on the jar. |
Any leftover berries can be added to a smoothie.
Julie cooked this cake when she visited the Riverside Cafe in Nelson, using Orchard Gold Super Fruit Mixed Berries - with blackcurrants, blueberries and raspberries. Its easy to make and super delicious. You could use any of the Orchard Gold packs to make this cake.
Super Berry, Yoghurt and Polenta Cake (gluten-free) Recipe ©copyright Julie Le Clerc 2012 Serves 12 Ingredients: 4 large eggs 300g (1 1/4 cups) ‘Strawberries and Cream’ EasiYo yoghurt 1/2 cup icing sugar, sifted 1/3 cup Airborne Manuka honey 70g (1/3 cup plus 1 tbsp) instant polenta, plus extra to dust cake tin 70g (2/3 cup) ground almonds 1/3 cup potato flour (or fine rice flour) 1 1/2 tsp gluten-free baking powder Finely grated zest of 1 lemon 2 cups Orchard Gold frozen Super Fruits Mixed Berries Gluten free icing sugar, to dust Extra EasiYo yoghurt, to serve Extra Airborne Manuka honey, to drizzle |
Make this cake with:
Or try it with:
or
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1 Preheat oven to 150°C fan bake. Spray a 20cm bundt tin with oil and dust with polenta. 2 Whisk eggs, yoghurt, sugar and honey together in a bowl.Stir in polenta, almonds, potato flour, baking powder and lemon zest to just combine. Stir in berries. 3 Pour batter into prepared cake tin. Bake for 70 minutes or until a skewer inserted comes out clean. 4 Remove from oven and stand in tin for 10 minutes to firm. Invert onto a plate and leave to cool completely. Dust with icing sugar. Slice and serve with extra EasiYo yoghurt on the side. Serve drizzled with honey. |
Watch Julie make this Gluten Free Berry, Yoghurt and Polenta Cake at Riverside Cafe, Nelson on TV3's on demand at:
http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-7/tabid/59/articleID/7969/MCat/369/Default.aspx
Julie Le Clerc made this tasty Vanilla Berry Filo Strudel on TV3's Cafe Secrets recently. She used Orchard Gold Frozen Super Fruits Mixed Berries - a combination of blackcurrants, raspberries and blueberries.
Episode 6 - Vanilla Berry Filo Strudel
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Make this with: |
1 Preheat oven to 190°C. Combine berries, vanilla, sugar and cornflour in a bowl and toss to coat. Set aside. 2 Lay a sheet of filo on a clean work surface. Lightly brush or spray all over with olive oil. Place another sheet on top and repeat process until all sheets are layered. 3 Pile half the berry mixture lengthways down one end of filo. Fold over and roll up, folding in ends as you go, until completely rolled up. 4 Place on a baking tray with the seam-side down. Spray outside of strudel with oil. Bake for 25-30 minutes or until golden brown. Dust with icing sugar and slice to serve. |
Watch Julie making this delicious berry strudel at Humbug Cafe, in Auckland's New Lynn on TV3's On Demand
http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-6/tabid/59/articleID/7869/MCat/369/Default.aspx
Here's a great idea from Simon Cochrane, Ironman, for all our gym buddies looking for something new to do with your protein powders.
We all know how important breakfast is, yet so many of us run out of time to prepare and eat it before we leave home.
Here's a quick and tasty way to prepare breakfast and eat it when you get to work (or on the way if you're lucky). Make enough for the whole family. This is also a great way to take breakfast/brunch on a picnic, make for a fund-raiser or shared breakfast, or for dessert.
Ingredients:
Method: Warm the Orchard Gold berries with a little honey or sugar to sweeten if desired. Spoon some Granola or Toasted Meusli into the bottom of the jar, then add a good dollop of yoghurt. Spoon the berries and their juices on top of the yoghurt and put the lid on the jar. |
Any leftover berries can be added to a smoothie.
Julie cooked this cake when she visited the Riverside Cafe in Nelson, using Orchard Gold Super Fruit Mixed Berries - with blackcurrants, blueberries and raspberries. Its easy to make and super delicious. You could use any of the Orchard Gold packs to make this cake.
Super Berry, Yoghurt and Polenta Cake (gluten-free) Recipe ©copyright Julie Le Clerc 2012 Serves 12 Ingredients: 4 large eggs 300g (1 1/4 cups) ‘Strawberries and Cream’ EasiYo yoghurt 1/2 cup icing sugar, sifted 1/3 cup Airborne Manuka honey 70g (1/3 cup plus 1 tbsp) instant polenta, plus extra to dust cake tin 70g (2/3 cup) ground almonds 1/3 cup potato flour (or fine rice flour) 1 1/2 tsp gluten-free baking powder Finely grated zest of 1 lemon 2 cups Orchard Gold frozen Super Fruits Mixed Berries Gluten free icing sugar, to dust Extra EasiYo yoghurt, to serve Extra Airborne Manuka honey, to drizzle |
Make this cake with:
Or try it with:
or
|
1 Preheat oven to 150°C fan bake. Spray a 20cm bundt tin with oil and dust with polenta. 2 Whisk eggs, yoghurt, sugar and honey together in a bowl.Stir in polenta, almonds, potato flour, baking powder and lemon zest to just combine. Stir in berries. 3 Pour batter into prepared cake tin. Bake for 70 minutes or until a skewer inserted comes out clean. 4 Remove from oven and stand in tin for 10 minutes to firm. Invert onto a plate and leave to cool completely. Dust with icing sugar. Slice and serve with extra EasiYo yoghurt on the side. Serve drizzled with honey. |
Watch Julie make this Gluten Free Berry, Yoghurt and Polenta Cake at Riverside Cafe, Nelson on TV3's on demand at:
http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-7/tabid/59/articleID/7969/MCat/369/Default.aspx
Julie Le Clerc made this tasty Vanilla Berry Filo Strudel on TV3's Cafe Secrets recently. She used Orchard Gold Frozen Super Fruits Mixed Berries - a combination of blackcurrants, raspberries and blueberries.
Episode 6 - Vanilla Berry Filo Strudel
|
Make this with: |
1 Preheat oven to 190°C. Combine berries, vanilla, sugar and cornflour in a bowl and toss to coat. Set aside. 2 Lay a sheet of filo on a clean work surface. Lightly brush or spray all over with olive oil. Place another sheet on top and repeat process until all sheets are layered. 3 Pile half the berry mixture lengthways down one end of filo. Fold over and roll up, folding in ends as you go, until completely rolled up. 4 Place on a baking tray with the seam-side down. Spray outside of strudel with oil. Bake for 25-30 minutes or until golden brown. Dust with icing sugar and slice to serve. |
Watch Julie making this delicious berry strudel at Humbug Cafe, in Auckland's New Lynn on TV3's On Demand
http://ondemand.tv3.co.nz/Cafe-Secrets-Season-2-Ep-6/tabid/59/articleID/7869/MCat/369/Default.aspx