Archive for April, 2011

Serves: 8
Preparation: 25 minutes
Cooking Time: 45 minutes

Ingredients
• ¾ cup cream
• 125g unsalted butter, chopped
• 1 ½ tsp grated orange rind
• 1 tsp vanilla essence
• 2 eggs
• 2/3 cup caster sugar
• 1 1/3 cups self raising flour
• 2 apples – peeled and cored
• 1 cup Sujon Frozen Blueberries
• Icing sugar

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Method
• Grease a 19cm x 30cm baking dish
and line with baking paper
• Melt butter and cream in a saucepan. Do not boil. Remove from heat and let stand for 10 minutes. Stir in orange rind and vanilla essence.
• Beat eggs and sugar in a bowl until thick and pale. Slowly beat in the cream mixture and add sifted self raising flour. Fold mixture.
• Slice apples thinly the fold into the mixture with frozen berries.
• Spoon into the baking dish and cook for 1800c for about 40-45 minutes.
• Let dish stand for 5 minutes before slicing and dusting with icing sugar.

Tip: This dish is great served with whipped cream or ice cream!

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Sujon Berryfruit Bistro

-Making the Most of the Best Berries In The World!
 
New Zealand chefs, caterers and bakers are amongst the best and most innovative in the world; always looking for new innovations and exciting new food ideas.

Some New and Classic Berry Ideas from the team at Sujon®

Smoothies-
Berries adds both a spritzy zing and beautiful colour. If a health focus is your thing: berries are a must!

And the frozen berries help keep the Smoothie cool in more ways than one.

Fruit Salad-
A sprinkle of berries adds magic to any fruit salad mix: bright purples, blues, blacks and or reds to create visual excitement.

Green Salads too!
Berries don’t have to start at dessert: with their cleansing acid-sweet bite and brilliant colours they work wonderfully well with green salads and especially with salty cheeses.

An exceptionally versatile summer salsa.

Salsas-
Latin American salsas (chopped uncooked ‘sauces’) go great with NZ casual cuisine: try one of the Sujon berry varieties with finely diced red onions and chopped mint, skinned seeded tomatoes and balanced with caster sugar and white wine vinegar: Perfect with cold meat cuts and especially grilled meats of all types.

A delicious treat!

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Muffins
Berries and Chocolate is the new magic-Muffin ‘mix’. Try low-acid berries with white chocolate and tart berries with dark chocolate.

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Clafoutis

A baked pudding based on a simple pancake batter that’s made brilliant with berries! Fold frozen berries into the batter, bake and serve warm with cream or icecream. Great for a summer night: perfect for a light but warming winter dessert.

Cheeseboard Comfit
Berries simmered with citrus juice and thickened with a little arrowroot is the perfect cheeseboard partner: different berries with different cheeses: an amazing cheeseboard conversation piece!

Ingredients

Makes approximately 30 slices

  • 300g Butter
  • 1 ½ cups cocoa
  • 6 eggs
  • 2 ½ cups caster sugar
  • 1 teaspoon vanilla essence
  • 1 cup self raising flour
  • 250g dark chocolate chips
  • 500g Sujon Boysenberries
  • 50g icing sugar

Method

  • Defrost Sujon Boysenberries overnight in the fridge in a container or in the microwave before preparing this dish.
  • Preheat oven to 1700c.
  • In a saucepan melt the butter and cocoa together. Remove the pan from the heat.
  • Whisk eggs, sugar and vanilla essence. Fold the egg mixture into the cocoa mixture, add flour and mix well.
  • Pour the mix into a 20 x 30cm slice tin lined with non stick baking paper. Place Chocolate chips and Sujon boysenberries on top of the mix.
  • Bake for 30-40 minutes.
  • Allow brownies to cool then dust with icing sugar.

Tip:  Nice served warm with a Sujon raspberry on top and a side of icecream!