Archive for October, 2012

 

  1. Add fresh thawed berries to your cereal or plain yoghurt
  2. In a container, add a touch of sugar or icing sugar or honey to frozen boysenberries. By lunch they are thawed, fresh & delicious
  3. Whip up a berry smoothie for breakfast, lunch or dessert
  4. Make a fruit salad with any berry and a combo of melon and kiwifruit cubes
  5. Top a green salad with feta cheese and ½ cup of blueberries or raspberries, drizzle with vinaigrette or lemon juice
  6. Top biscuits with blackberries, canned peaches or apricots and cream cheese for a quick snack or lunch
  7. Make a fruit cup by hollowing out a melon, add avocado slices, blueberries, blackberries or raspberries, sprinkle with some vinaigrette. Make a savoury dinner cup by adding canned tuna.
  8. Lightly mash together ½ cup of raspberries and ¼ cup of low-fat ricotta cheese, then drizzle with chocolate syrup, or liqueur for a decadent dessert.
  9. Puree Raspberries, strawberries or blackberries and use as a melba sauce with French lamb cutlets or white meats. Ellagic acid is in the seeds, so try not to sift them out.
  10. Add redcurrants to your favourite fruit juice and freeze into ice block sticks.
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Shirley Francis was kind enough to send us in her delicious Blueberry Bran Muffin recipe. Her tip is to freeze batches of them so you can put them in your lunch box. The mix of both bran and blueberries are very good for your health.

Ingredients
40gms Butter
2 tablespoons  golden syrup (Cream together)
1/4 Cup Brown Sugar
2 Eggs
( Beat again)
Then add the following:

1 Cup Bran Flakes
2 Cups plain flour
2 Heaped teaspoons Baking Powder ( sifted with flour)
1 Cup Milk
1 Teaspoon Baking Soda (dissolved in milk)
1 Cup Frozen Sujon Blueberries

Add the bran flakes then half the flour, then the fruit, then the rest of the flour,  lastly add milk and soda mix sometimes a little more milk is required.  I like a moist mixture.  Use an ice cream scoop to put mixture into greased patty tins this is so much  easier than with spoons I like the one that pushes the mixture out.

I cook the muffins for approx 20 minutes at 200 degree C or 425 F.

This ones a Chris Fortune Original! A beautiful relish for your dinner table 🙂

Ingredients
2 C Grated Apples (skin on)
2 Cups Sujon Cranberries Frozen
3 Tablespoons Brown Sugar
2 T Honey
1 Orange, Zest and Juice
¼ t Ground Cloves
¼ t Ground Nutmeg
¼ t Ground Ginger
100 mls Water
4 T Vinegar

Directions
Combine all ingredients in a pot and place over a high heat.  Bring to boil and turn down to a simmer, stir every couple of minutes so that it does not stick and cook uncovered for approx. 15 mins or until there is no more liquid.    Store in a covered container in the fridge for up to 10 days