Here's one of our all time favourites - it's based on Nigella Lawson's Chocolate Raspberry Pudding Cake from her first book "How to Eat".  This is a very runny mixture and it can leak through the bottom of the tin.  We recommend you line the base and sides with baking paper to prevent any leaks from the tin ... easier than cleaning the oven later, as we had to!!!  

RASPBERRY CHOCOLATE PUDDING CAKE

Ingredients: 185g self raising flour 30g cocoa powder 250g unsalted butter 1 tablespoon liqueur (raspberry or other) 95g caster sugar 95g dark brown sugar 250g dark chocolate 185ml black coffee and 185 ml water (or 370ml water with 2 teaspoons instant coffee) 2 eggs, lightly beaten 250g Orchard Gold raspberries
Method: Preheat the oven to 180oC. Butter a 22-23cm spring-sided cake tin and line the base and sides with one piece of baking paper - to prevent leaks. Sift the flour and cocoa powder together in a bowl and set aside.   In a heavy-based saucepan place the butter, liqueur, sugars, chocolate, coffee and water and stir over a low heat until everything is melted and is glossy, smooth and thick. Stir this mixture into the sifted flour and cocoa.  Beat well until all smooth and glossy, then beat in the eggs. This will be runny - its meant to be! The chocolate sets as it cooks and then cools. Pour about half the mixture into the prepared tin, cover with the raspberries, then pour the rest of the mixture over the top. If necessary poke the raspberries back down under the cake batter. Put into the preheated oven and bake for 50-55 minutes. It will still be moist when cooked so a skewer will not come out clean.  When it is cooked the top will be firm and probably slightly cracked. Remove from the oven and put on a rack. Leave in the tin for 15 minutes, then turn out.   Dust with a little icing sugar, serve with raspberry compote and ice cream or creme fraiche.
Other Orchard Gold berries can be used in this recipe - try Orchard Gold Super Fruits (blueberries, blackcurrants and raspberries) or Orchard Gold Blueberries.

Here's a great idea from Simon Cochrane, Ironman, for all our gym buddies looking for something new to do with your protein powders.

I made a Berry Smoothie using Orchard Gold Blueberries, yoghurt, milk, and honey to have after school.  It tasted delicious.

Why don't you make one too.  They're so good for you.  
And send a selfie pic of you or your family eating Orchard Gold berries to info@orchardgold.co.nz before 29 April 2014.  We'll have a draw the next day and the winning selfie will get a Cuisinart Ice Cream Maker.  See terms and conditions on our website.

Shame I can't win it, as my Mum and Dad own the company!   

We could call this a Blueberry Pottle cake, as to measure the flour, sugar and oil for this cake simply empty the yoghurt pottle you are using, rinse it out and dry it, then use it to measure your ingredients.  The recipe makes enough for a standard size loaf tin and is very simple to prepare, bake and slice.  It's a great standby when asked to "bring a plate".

Prepare a loaf tin by lining it with baking paper or non-stick tin foil.

Preheat the oven to 150⁰C.

Simon Cochrane's first race of 2014 ... 

One of our customers has recommended Dr Oz's show on TV3, 2pm weekdays, saying he gives a lot of good advice about eating lots of fruits and veggies, especially blueberries and strawberries.

Here are a couple of links to his recipes using blueberries:

http://www.doctoroz.com/videos/good-morning-sunshine-shake  

http://www.doctoroz.com/videos/purple-power-smoothie 

and who could resist raw fruit popsicles with coconut milk ... 

http://www.doctoroz.com/videos/raw-fruit-popsicles-coconut-milk 

Jim's invited me to his 100th birthday party ... I'm keeping him to that.

As Dr Oz says, eat more blueberries ...

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.

Berry Granola Breakfast

Ingredients: Orchard Gold frozen berries (we've used Super Berries, but Blueberries, Raspberries and Mixed Berries work well too) Honey or sugar to sweeten (optional) Your choice of Granola or Toasted Meusli Yoghurt - any kind 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.

We love these Raspberry Custard Tarts.  They are very tasty and quick to make ... they take as long as it takes the raspberries to thaw!  

The kids can make them up, yet they are good enough for a flash dessert.    If you don't have custard you can use lemon curd.  They taste great with Orchard Gold Blueberries and Orchard Gold Super Fruits too.

Raspberry Custard Tarts

Ingredients: 1 packet prepared pastry tart cases 1 pack prepared custard (we used Meadowfresh thick and creamy) 2 cups Orchard Gold frozen raspberries Icing sugar to dust (optional) Method: Spread the Orchard Gold raspberries onto a plate in a single layer to thaw. Spoon the custard into the tart cases. Just before serving place as many thawed Orchard Gold raspberries as will fit on top of the custard. If desired, dust with icing sugar.

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 gratedZest of 1 lemon 200g Self Raising Flour ½ cup milk 1 cup Orchard Gold frozen blueberries

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 milkalternatively, 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

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

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).

We’ve been asking around and here are the 5 best ways to eat Orchard Gold Blueberries...

How and when do you eat your Blueberries?   And check out the recipes on http://www.ffowcs.co.nz/Recipes/Recipes+using+ORCHARD+GOLD+frozen+berries.html for some great ideas on how to use Orchard Gold berries every day.

We've been having fun making a video with Simon to show off the Orchard Gold packaging and its easy-to-open and reseal features.

Click here to take a look here and enjoy ...

Simon sent us some new pics recently - check these out.

	Looking good! Simon is racing in the Taupo Ironman this year on Saturday, 2nd March We wish you all the very best Simon.

Here's one of our all time favourites - it's based on Nigella Lawson's Chocolate Raspberry Pudding Cake from her first book "How to Eat".  This is a very runny mixture and it can leak through the bottom of the tin.  We recommend you line the base and sides with baking paper to prevent any leaks from the tin ... easier than cleaning the oven later, as we had to!!!  

RASPBERRY CHOCOLATE PUDDING CAKE

Ingredients: 185g self raising flour 30g cocoa powder 250g unsalted butter 1 tablespoon liqueur (raspberry or other) 95g caster sugar 95g dark brown sugar 250g dark chocolate 185ml black coffee and 185 ml water (or 370ml water with 2 teaspoons instant coffee) 2 eggs, lightly beaten 250g Orchard Gold raspberries
Method: Preheat the oven to 180oC. Butter a 22-23cm spring-sided cake tin and line the base and sides with one piece of baking paper - to prevent leaks. Sift the flour and cocoa powder together in a bowl and set aside.   In a heavy-based saucepan place the butter, liqueur, sugars, chocolate, coffee and water and stir over a low heat until everything is melted and is glossy, smooth and thick. Stir this mixture into the sifted flour and cocoa.  Beat well until all smooth and glossy, then beat in the eggs. This will be runny - its meant to be! The chocolate sets as it cooks and then cools. Pour about half the mixture into the prepared tin, cover with the raspberries, then pour the rest of the mixture over the top. If necessary poke the raspberries back down under the cake batter. Put into the preheated oven and bake for 50-55 minutes. It will still be moist when cooked so a skewer will not come out clean.  When it is cooked the top will be firm and probably slightly cracked. Remove from the oven and put on a rack. Leave in the tin for 15 minutes, then turn out.   Dust with a little icing sugar, serve with raspberry compote and ice cream or creme fraiche.
Other Orchard Gold berries can be used in this recipe - try Orchard Gold Super Fruits (blueberries, blackcurrants and raspberries) or Orchard Gold Blueberries.

Here's a great idea from Simon Cochrane, Ironman, for all our gym buddies looking for something new to do with your protein powders.

I made a Berry Smoothie using Orchard Gold Blueberries, yoghurt, milk, and honey to have after school.  It tasted delicious.

Why don't you make one too.  They're so good for you.  
And send a selfie pic of you or your family eating Orchard Gold berries to info@orchardgold.co.nz before 29 April 2014.  We'll have a draw the next day and the winning selfie will get a Cuisinart Ice Cream Maker.  See terms and conditions on our website.

Shame I can't win it, as my Mum and Dad own the company!   

We could call this a Blueberry Pottle cake, as to measure the flour, sugar and oil for this cake simply empty the yoghurt pottle you are using, rinse it out and dry it, then use it to measure your ingredients.  The recipe makes enough for a standard size loaf tin and is very simple to prepare, bake and slice.  It's a great standby when asked to "bring a plate".

Prepare a loaf tin by lining it with baking paper or non-stick tin foil.

Preheat the oven to 150⁰C.

Simon Cochrane's first race of 2014 ... 

One of our customers has recommended Dr Oz's show on TV3, 2pm weekdays, saying he gives a lot of good advice about eating lots of fruits and veggies, especially blueberries and strawberries.

Here are a couple of links to his recipes using blueberries:

http://www.doctoroz.com/videos/good-morning-sunshine-shake  

http://www.doctoroz.com/videos/purple-power-smoothie 

and who could resist raw fruit popsicles with coconut milk ... 

http://www.doctoroz.com/videos/raw-fruit-popsicles-coconut-milk 

Jim's invited me to his 100th birthday party ... I'm keeping him to that.

As Dr Oz says, eat more blueberries ...

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.

Berry Granola Breakfast

Ingredients: Orchard Gold frozen berries (we've used Super Berries, but Blueberries, Raspberries and Mixed Berries work well too) Honey or sugar to sweeten (optional) Your choice of Granola or Toasted Meusli Yoghurt - any kind 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.

We love these Raspberry Custard Tarts.  They are very tasty and quick to make ... they take as long as it takes the raspberries to thaw!  

The kids can make them up, yet they are good enough for a flash dessert.    If you don't have custard you can use lemon curd.  They taste great with Orchard Gold Blueberries and Orchard Gold Super Fruits too.

Raspberry Custard Tarts

Ingredients: 1 packet prepared pastry tart cases 1 pack prepared custard (we used Meadowfresh thick and creamy) 2 cups Orchard Gold frozen raspberries Icing sugar to dust (optional) Method: Spread the Orchard Gold raspberries onto a plate in a single layer to thaw. Spoon the custard into the tart cases. Just before serving place as many thawed Orchard Gold raspberries as will fit on top of the custard. If desired, dust with icing sugar.

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 gratedZest of 1 lemon 200g Self Raising Flour ½ cup milk 1 cup Orchard Gold frozen blueberries

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 milkalternatively, 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

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

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).

We’ve been asking around and here are the 5 best ways to eat Orchard Gold Blueberries...

How and when do you eat your Blueberries?   And check out the recipes on http://www.ffowcs.co.nz/Recipes/Recipes+using+ORCHARD+GOLD+frozen+berries.html for some great ideas on how to use Orchard Gold berries every day.

We've been having fun making a video with Simon to show off the Orchard Gold packaging and its easy-to-open and reseal features.

Click here to take a look here and enjoy ...

Simon sent us some new pics recently - check these out.

	Looking good! Simon is racing in the Taupo Ironman this year on Saturday, 2nd March We wish you all the very best Simon.