Berry recipes

🔪 Easy 
🍽️ 2 
🥣 10 minutes 
⏲️ 20 minutes

📌 Ingredients:

• 200 g quinoa
• 1 beetroot, finely grated
• sea salt and freshly ground black pepper, to taste
• Lemon juice, a squeeze
• 150 g chevin
• 1 cup blueberries
• 90 g pickled red onions
• baby leaves, to garnish

📌 Method:

1. Cook the quinoa according to package instructions and allow to cool.

2. Squeeze the juice from the beetroot into the quinoa and mix.

3. Add the remaining ingredients.

Pro tip: Always rinse these starchy protein-rich seeds under running water to get rid of any bitter flavours. The trick to getting them fluffy, not stodgy, is to simmer, not boil, them for the indicated time, so they retain a bit of a bite.

Cook's note: If you happen to have some left over, quinoa makes a great gluten-free filler for stuffings.

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🔪 Easy 
🍽️ 8 
🥣 15 minutes 
⏲️ 30 minutes

📌 Ingredients:

• 750 g strawberries, hulled and halved
• 100 g brown sugar
• ¾ cup water
• 1 vanilla pod, seeded
• 1 cinnamon stick
• 2 cardamom pods, crushed
• 2 star anise
• 2 cloves

📌 Method:

1. Place all the ingredients in a medium-sized saucepan and mix to combine. Bring to the boil, stirring occasionally to make sure it doesn't catch.

2. Reduce the heat to a simmer and cook for 20 - 30 minutes or until sticky and reduced. 

3. Transfer to sterilized jars and chill. Serve with freshly baked scones o vanilla ice cream.

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🔪 Easy
🍽️ 8
🥣 40 minutes, plus setting time
⏲️ 40 minutes

📌 Ingredients:

For the blueberry ice cream:

• 2 x 360 g punnets Flavourburst blueberries
• ½ cup honey
• 2 x 250 ml tubs double-thick cream
• 1 t vanilla paste
• For the biscuit base:  
• 300 g Easy to Bake oat biscuit mix
• 100 g butter, melted
• 1 large free-range egg
• 2 - 3  T unsalted and no added sugar peanut butter

📌 Method:

1. To make the ice cream, place the blueberries in a pan with ½ cup honey and simmer over a medium heat until syrupy, about 15-20 minutes. Remove from the heat and cool completely.

2. Whisk the cream with the vanilla and remaining honey until soft peaks form. Fold through half the berries and place the mixture in the freezer until firm. reserve the remaining  berries. 

3. To make the  base, preheat the oven to 180° C. Grease and line a 26 x 16cm baking tin. Make the biscuit base according to package  instructions, then spread the dough evenly into the baking tin. Bake for 20 - 25 minutes. Set aside to cool completely.

4. Spoon the frozen ice cream over the top of the biscuit base in the baking tin and spread evenly using a spatula. Swirl the remaining blueberry syrup through the ice-cream mixture to create a marbled effect. Do the same with the peanut buter. Freeze for 4 - 6 hours before cutting into bars and storing in a container in the freezer. They'll keep for about 2 weeks.

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"Start making this triple-layer cake a day in advance. You can have the cheesecake layer ready in the freezer and even bake the sponge so that it's properly cooled." - Abigail Donnelly

🔪 Easy 
🍽️ 8 
🥣 1 hour 30 minutes, plus overnight setting time 
⏲️ 50 minutes

📌 Ingredients:

For the cheesecake layer:

• 250 g creamed cottage cheese
• 190 g condensed milk
• 1 lemon, zested
• For the sponge layer: 
• 280 g flour
• 1 ½ t baking powder
• ½ salt
• 120 g butter
• 150 g sugar
• 2 large free range eggs
• ¼ cup sour cream or plain yoghurt
• 2 t vanilla extract
• ½ cup milk
• 160 g raspberries
• For the jelly topping:
• 80 g pack strawberry jelly
• 2 gelatine leaves

📌 Method:

1. To make the cheesecake, grease and line a 20 cm springform cake tin with baking paper. You might even want to place a layer of clingwrap at the bottom to ensure that the cheesecake comes out easily. 

2. Beat the cottage cheese until smooth, then gradually add the condensed milk. Mix until well incorporated. Fold in the lemon zest, then spoon the filling evenly into the cake tin. Freeze until set or chill overnight. Once set, remove the cheesecake from the cake tin and place in the freezer to keep its shape. 

3. To make the sponge layer, preheat the oven to 175° C. Grease and line a 20 cm springform cake tin (use the same tin you used for the cheesecake). 

4. In a large bowl, whisk the flour, baking powder and salt to combine. In a stand mixer, beat the butter and sugar until pale and fluffy, about 2 - 3 minutes. Add 1 egg at a time, beating to incorporate. Fold in the sour cream or yoghurt and vanilla. 

5. Stir in half the flour, then stir the milk, then stir in the remaining flour and incorporate. Spoon half the batter into the greased cake tin.

6. Dust 2 T extra flour over the raspberries and shake to lightly coat; this will prevent them from sinking. Shake off any excess flour and add half to the batter. Top with the remaining batter and the remaining raspberries. Bake for 35 - 45 minutes, or until a skewer comes out clean. Allow to cool completely.

7. To assemble, trim the top of the sponge to make it completely flat and place back into the clean cake tin. Top with the frozen cheesecake. Use a hot knife to melt the sides slightly to help it fit into the cake tin. Press it down so that it sits directly on top of the sponge.

8. Use a small, warmed palette knife to spread the top of the cheesecake to seal the edges so that there are no holes for the jelly to leak through. Return to the freezer for a few minutes to set.

9. To make the jelly topping, soak the gelatine leaves in cool water until softened. Mix the jelly with 1 cup boiling water and stir to dissolve. Squeeze out any excess water from the gelatine leaves and stir them into the warm jelly to dissolve. Add 1 cup of water. Allow to cool completely, then pour half over the top of layer of cheesecake. Freeze for 20 minutes, then allow to come to room temperature before unmoulding to serve.

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🔪 Easy
🍽️ 4
🥣 5 minutes, plus cooling time
⏲️ 30 minutes

📌 Ingredients:

• 360 g punnet Flavourburst blueberries
• trawberries, hulled and halved
• 100 g brown sugar
• ¾ cup water
• 2 limes, zested and juiced

📌 Method:

1. Place all the ingredients into a small saucepan and bring to a simmer over a medium heat. Simmer until the mixture has thickened and is syrupy. Set aside to cool. 

2. Strain through a sieve, pressing and scraping with a spoon to get every last drop out. Cool completely, then store in a jar in the fridge. 

3. To serve, add a spoonful or two of cordial to a glass, then top up with soda or sparkling water and ice.

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