mixedberrycrumble.png - largeMixed Berry Crumble

Preperation Time:

5 Minutes

 

Cooking Time

25 Minutes

 

Ingredients

  1. 500g Frozen mixed berries, thawed.
  2. 1/4 Cup Caster Sugar
  3. 1tbs Cornflour
  4. 3/4 Cup Rolled Oats
  5. 1/2 Cup Shredded Coconut
  6. 1/3 Cup Flaked Almonds
  7. 1/3 Cup Brown Sugar
  8. 50g Butter, melted
  9. Ice Cream, to serve

 

Method

  • Preheat oven to 180*C. Lightly grease 4 x 1 Cup oven proof dishes. Place the berries, sugar & corn flour in a bowl and stir until well combined.
  • Spoon Berry mixture evenly into the prepared dishes. Place the dishes onto a baking tray.
  • Combine rolled oats, coconut, almonds, brown sugar & melted butter in a bowl. Sprinkle the crumble mixture over the berries.
  • Bake for 20-25 minutes or until golden brown.

White Chocolate & Blackberry Muffins

Ingredients

  1. 2 Cups Plain Flour
  2. 2 Teaspoons Baking powder BlackberryMuffin.png - large
  3. 1/2 Cup Caster Sugar
  4. 125g White chocolate bits
  5. 2 eggs, lightly beaten
  6. 1 Cup Buttermilk
  7. 1 Teaspoon vanilla extract
  8. 100g Butter, melted
  9. 150g Blackberries

 

Method

  • Preheat oven 180*C. Lightly grease 12x1/2-cup capacity muffin pan. Sift flour and baking powder in a large bowl. Add sugar and choc bits. Stir until well combined.
  • Whisk eggs, buttermilk, vanilla and butter together in a seperate bowl.
  • Using a large metal spoon, stir butter mixture into flour mixture until just combined. Gently swirl through berries.
  • Spoon mixture into muffin holes. Bake 25-30 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack. Serve.

Four Berry Summer Jam

Makes

4 x 300ml Jars

 

Ingredients FourBerryJam.jpg - large

  1. 2 Lemons
  2. 750g Strawberries
  3. 4 Cups White Sugar
  4. 200g Raspberries
  5. 200g Blackberries
  6. 200g Blueberries

 

Method

  • Juice the lemons and reserve the seeds. Place the seeds in a small piece of muslin and tie with kitchen string to secure
  • combine the strawberries, lemon juice, lemon seeds and sugar in a large saucepan over medium-low heat. Cook, stirring occasionally  for 10-15 minutes or until sugar dissolves. Increase heat to medium to high and bring to the boil. Boil, stirring occasionally for 20 minutes or until jam is reduced by one-quarter.
  • Remove the lemon seeds and add the Raspberries, Blueberries and Blackberries. Cook, stirring occasionally for a further 5 minutes or until jam is set. (To check when jam is set, place a saucer in the freezer. Remove the jam from the heat and place a spoon full of hot jam on the chilled saucer. Return to the freezer for 1 minute. Run your finger through the jam to check if it wrinkles and jells. If it doesn't return to the heat for a further 5 minutes then repeat the test.)
  • Spoon the hot Jam evenly among four sterilized preserving jars and seal immediately. Turn upside down for two minutes. Turn upright and set aside to cool completely.

 

Mango Daiquiri

 

Ingredients

  1. 2 Cups frozen Mango Chunks
  2. 3/4 Cup white rum
  3. 1/2 Cup cointreauMangoDaiquiri.jpg - large
  4. 1/3 fresh lime juice
  5.  

    1/4 cup vodka
  6. 1 Cup ice Cubes

 

Method

  • Place Mango, Rum, Cointreau, Vodka & Ice in the jug of a blender and blend until smooth. Pour among glasses. Garnish with mint to serve.

Rhubarb breakfast Sundae

 

 

Ingredientsrhubarb-breakfast-su1.jpg - small

  1. 500g box Creative Gourmet frozen Rhubarb Cuts
  2. ½ cup apple and mandarin or apple juice
  3. 2-3 tablespoons sugar, to taste (or use a sweetener or honey if preferred)
  4. 1 cup toasted muesli or crunchy granola
  5. 1 cup thick natural yoghurt

Preparation method

  • Place frozen Rhubarb Cuts and juice into a frying pan or saucepan.
  • Cover and bring to the boil, stirring occasionally, over medium-high heat.
  • Reduce heat, cover and simmer, stirring occasionally, for 4-6 minutes until cooked to your liking.
  • Remove from heat and stir in sugar. Set aside for 10 minutes to cool slightly. 
  • Transfer to an airtight container and chill until ready to serve.
  • To serve, spoon rhubarb, muesli or granola and yoghurt into serving glasses.

Top tip: Cook the rhubarb the day before so it's ready to serve in these sundaes for breakfast.

 

Raspberry mousse

Ingredientsresizer.jpg - small

  1. vanilla-flavoured soy milk, 2 cups

  2. frozen raspberries, mashed, 1½ cups
  3. caster sugar, ¼ cup
  4. low-kilojoule raspberry jam, 2 tablespoons
  5. just-boiled water, 2 tablespoons
  6. powdered gelatine, 1 tablespoon
  7. fresh mixed berries, shaved coconut, to serve

 

Preparation method

 

  • In a small saucepan, combine milk, berries, sugar and jam. Stir over low heat, until combined. Bring almost to the boil and remove from heat. Push mixture through a large sieve and discard seeds. Set aside to cool.
  • In a small jug, whisk water and gelatine together vigorously with a fork until dissolved. Whisk into berry mixture. Transfer to a large bowl. Chill 30 minutes, until edges begin to set.
  • Using an electric mixer, beat raspberry mixture 4-5 minutes, until light and thick. Spoon evenly among four 1-cup serving glasses. Cover and chill 30 minutes, until firm. Serve topped with berries and coconut. Use any berries in season.

TOP TIP

  • Berry and gelatine mixtures must be similar temperatures when combined to avoid lumps.

Red papaya and mixed berry parfaits

resizer(1).jpg - small

Ingredients

  1. 400g red papaya

  2. 500g natural Greek or vanilla yoghurt
  3. 200g toasted muesli or granola
  4. 250g frozen mixed berries
  5. 1 tablespoon water

 

Preparation method

  1. In a saucepan over medium heat, simmer berries and water for four to five minutes, until just warm and syrupy. Mash slightly with a fork and set aside to cool while you peel, de-seed and dice papaya.
  2. Spoon 2 tablespoons granola into the base of four glasses. Layer each glass with ¼ cup yoghurt, 2 tablespoons berry compote, ¼ cup diced papaya and 2 tablespoons granola.
  3. Repeat layers and serve immediately. 

Blueberry Muffins

 

Ingredients:

  1. 2 Cups Bran
  2. 1 Cup Wholemeal Flour
  3. 1 Cup White Flour
  4. 1/2 Cup Sugar 
  5. 3 teaspoons Baking Powder 
  6. 1 1/4 Cup Blueberries 
  7. 2 teaspoons Baking Soda
  8. 1 1/4 Cup Milk
  9. 100g Butter
  10. 3 Tablespoons golden Syrup
  11. 2 Eggs - Whisked. 

 

Method:

  • 1. Mix Bran, Wholemeal & white flour, sugar and baking powder in a bowl. 
  • 2. Stir in Blueberries
  • 3. Dissolve Baking Soda in the milk
  • 4. Melt the butter with the Golden Syrup
  • 5. Make a well in the dry ingredients & add all the wet ingredients. 
  • 6. Do not over mix
  • 7. Bake for 15 mins @ 190*C
  • 8. Leave in to sit in the muffin tray for 2 mins before removing. 

 

**Blueberries can be substituted for other berries as per preference, add cinnamon or mixed spices for an extra kick **