Archive for the ‘Recipe’ Category

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Ingredients

3 cups Sujon Frozen Berries of your choice (I used strawberries)

Method:
Defrost berries until soft and then using a blender or food processor blend
until smooth.
Line a baking tray with gladwrap/plastic wrap and evenly pour
the blended berry mixture onto the tray.
Set your oven to about 80 degrees and cook for about 6 hours, every oven is different and some don’t get low enough, you can also use a dehydrator overnight, but as ovens vary, I would check it after 4 hours to see how its going.
I tried mine at 80 degrees and it worked well.
Other recipes have added lime or lemon juice and honey, sugar or various
sweeteners, I choose to try it without any added ingredients to see if it would
work and still be tasty.
It worked great and I would only add sweetener if you have a sweet tooth, it did have a slightly bitter taste, but I liked it!
Preparation time: Defrosting time + 5-10minutes.
Cooking time: 6 hours -estimate, depending on your oven.
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Ingredients:
1 medium brown onion, finely chopped
2 cloves of garlic, finely chopped
2 cups Sujon’s Mango Chunks (defrosted)
¾ cup coconut cream
2 heaped teaspoons red or yellow curry paste
1 large head of broccoli
5-6 large mushrooms, chopped
2 medium-large chicken breasts
Salt and Pepper to taste.
Serve with rice and/or salad or your choice.
Method: 
In a large pan, sauté onion and garlic in oil for 2-3 minutes.
Once browned add the chopped chicken breast and season in salt and pepper.
Once chicken is sealed, add curry paste and stir for 1-2 minutes, pour coconut
cream over the chicken, add mango, broccoli and mushrooms and let it all simmer for about 10 minutes, until chicken is cooked through.
Serve on rice or with salad.
Serves: 2-3
Preparation: 15-20 minutes
Cooking time: 20-25 minutes
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Ingredients:
2 eggs
2 ripe bananas
1 teaspoon baking powder
1 teaspsoon baking soda
1 cup oat flour
½ cup almond flour
2 tablespoons maple syrup
Pinch of salt
2 tablespoons peanut or almond butter
2 tablespoons coconut oil (plus more for cooking)
½ cup milk (of your choice)
Method:
Beat the eggs and banana together until smooth, baking powder, baking soda, salt,
nut butter, coconut oil (melted) and milk and blend again.
Fold in the oat and almond flours until well combined.
Heat a non-stick fry pan with a little coconut oil until hot, but not too hot, they
will easily burn.
I used a ¼ cup measuring spoon to scoop out the batter into the pan, gently spread it out evenly and leave until you see small bubbles appearing on the surface, and the top not so wet.
Flip and cook for another minute on the other side.  These pancakes will take a little longer to cook than regular pancakes.
Serve with a generous helping of defrosted Sujon berries, coconut yoghurt, and chopped banana and enjoy with a drizzle of maple syrup!
Serves: 4
Preparation time: 20-25minutes
Cooking time: Up to 30mins (cooking in batches)

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Ingredients:
1.5 cups fine/quick cooking oats
½ cup almond flour
½ cup coconut
1 teaspoon baking powder
Pinch of salt
¼ cup coconut oil
¼ cup honey or maple syrup
3 tablespoons nut butter
1.5 cups Sujon Blueberries
2 tablespoons honey
¼ cup water
¼ cup chia seeds
Method:
Combine the oats, almond flour, coconut, baking powder and salt and mix
thoroughly.
In another bowl mix the melted coconut oil, sweetener and nut butter together until well combined.
Slowly add the wet ingredients to the dry and mix until everything is blended together.
In a small pot place the defrosted Sujon blueberries, honey and water and bring to the boil, let it simmer for a few minutes and gentle mush some of the blueberries, its nice to have a few whole ones but we want a bit of a jam texture.
Take it off the heat and mix the chia seeds through. Leave aside to cool.
Spread ¾ of the total mixture into a non-stick baking tin.
Spread the blueberry chia seed jam mixture over the muesli base and sprinkle the rest of the oaty mixture on top.
Bake at 160 degrees for 40-45 minutes, or until golden brown.
Once cooked, leave in the tin for 10 minutes and then let cool on cooling trays.
Wait until it is totally cool before cutting into pieces.
Makes: about 18 slices
Preparation time: 30 minutes
Cooking time: 40-45 minutes

 

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Base:
3 apples, peeled and chopped
3 cups berries
¼ cup water
½ tsp cinnamon
2 tablespoons honey
Topping:
2 cups oats/natural muesli
1 cup quinoa
1 cup mixed nuts, seeds, coconut
1/2 cup honey
Method:
Place fruit into a baking tin or dish, ready for the crumble. Add the water,
cinnamon and honey and bake until the apple is soft. About 40 minutes at 160
degrees.
In another bowl, mix together the oats, quinoa, mixed nuts and seeds. Drizzle
the honey over while mixing, aiming to cover the whole of the mixture lightly.
Once the fruit is soft, add the crumble mixture on top and bake for another 30
minutes or until golden brown, being careful not to burn it.
Serves: 4
Preparation time: 20-30 minutes
Cooking time: 1 hour, 10 minutes

This very simple dessert can be made all year round with Sujon frozen berries.

Serves 4

Ingredients berry parfait
300ml double cream
250g mascarpone
45g (1/4 cup) icing sugar mixture
2 tsp vanilla essence
14 (about 160g) sponge finger biscuits, coarsely chopped
160ml (2/3 cup) Tia Maria
500g Frozen Mixed Berries, just thawed
Chocolate flakes to serve

Directions
1.   Combine the cream, mascarpone, icing sugar and vanilla bean paste in a large bowl. Use a balloon whisk to whisk until the mixture thickens slightly and soft peaks form.
2.   Divide half the biscuit among 4 serving glasses. Drizzle over half the Tia Maria. Top with half the berries. Spoon over half the mascarpone mixture. Repeat with the remaining biscuit, Tia Maria, berries and mascarpone mixture.
3.   Place the bowl in the fridge for at least 3 hours to chill.
4.   When serving into pottles top with the chocolate flakes.

Enjoy!  

Find your nearest Sujon Frozen Berries stockist here:
http://sujon.co.nz/wheretobuysujonberries.htm

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This post was originally published on The Globe and Mail.

  • lemon and blueberry loaf recipe - another sujon.co.nz articlePreparation time: 20 minutes
  • Servings: 2 loaves

 

Ingredients for Fruit Loaf

  • 3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • zest from two lemons
  • 1 cup unsalted butter at room temperature
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 4 tablespoons lemon juice
  • 1 cup buttermilk
  • 2 cups Sujon frozen Blueberries

 

Ingredients for the Glaze

  • 4 tablespoons lemon juice
  • 3 tablespoons buttermilk
  • 2 ¼ to 2 ½ cups icing sugar

 

Method

– Loaf

Preheat the oven to 1600c. Grease and flour 2 x 8 cup loaf pans (23 x 13 x 8 cm).

Sift together the flour, baking soda and salt. Stir in the lemon zest. Set aside.

In the bowl of your mixer, cream the butter on medium high, then scrape down the bowl with a spatula. Add the sugar a ½ cup at a time, and cream until fully incorporated. Add the eggs, one by one, making sure that they are fully mixed in before adding the next. Once all the eggs are incorporated, turn up the speed on your mixer and beat until fluffy (about 10 seconds). Return to medium speed and beat in the lemon juice and vanilla extract. Turn the mixer back up for a few seconds to fluff it up again.

With the mixer on low speed, or with a large spoon, stir in ⅓ of the flour mixture, followed by ½ cup of the buttermilk. Then stir in another ⅓ of the flour mixture and the remaining ½ cup of buttermilk. Add the final ⅓ of flour and gently mix until just incorporated. Fold in the blueberries.

Split the batter between two greased loaf pans. Place in the preheated oven and bake for 85 to 95 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes before turning it out on to a wire rack. Drizzle liberally with the glaze while still warm. Let cool before slicing.

– Glaze

Mix the lemon juice and buttermilk together. Gradually whisk in icing sugar until the glaze is sweetened to your liking (it should be a little bit tangy to compliment the sweet cake).

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The benefits are numerous, Chia seed one of the most powerful foods imaginable is said to increase brain power and body strength.

Another Sujon.co.nz article - Chia an ancient Superfood RECIPEThe following recipe  makes approx. 2 litres and lasts a week. It’s used by Clifton boxers Nat Stuart and Dawn Dickey before and after training and they say it really helps with their energy levels and recovery.

RECIPE (So simple!)

1/2 cup Chia Seeds

3 cups water

6 Tablespoons Sujon Blackcurrant Powder Supplement

 

DIRECTIONS

Mix half a cup of Chia Seeds with 3 cups of water and leave in fridge to set, mix 6 Tablespoons Sujon Blackcurrant Powder with warm water to make a smooth paste and then mix paste with Chia seeds, keep in fridge. A nutritional feed when you need ;D

 

Ingredients

Chris Fortune making delicious Sujon Blueberry Crepes 🙂

250 g Plain Flour

1  1/2 cups of milk

2 eggs

1 Cup of Sujon Blueberries Defrosted or frozen for a icy treat

3 T Crème Fraiche or Cottage Cheese

Mix with milk and eggs and make a well in the flour, mix in liquids and draw in flour to make a smooth paste,  leave to rest for 20mins.  If it is too thick thin with a little milk.  Ladle into crepe pans and cook until golden.  Leave to cool.  Mix the Blueberries and Fraiche together and spoon a small amount into the middle of the crepes and roll tightly, cut into bite size pieces or serve whole with natural yoghurt.

Wala! the finished product… Nom Nom!

The chicken doesn’t look pretty but it goes really tender, maybe something to do with the blackcurrant powder? And tastes YUM.

Ingredients 

4 Tbspns Cornflour

2 teaspoons Sujon Blackcurrant Powder

400 grams Chicken

1 Red Pepper, chopped

half Head brocolli, chopped

A bit of Cabbage, chopped

Directions

  1. Mix cornflour and blackcurrant powder together in a bag and throw sliced chicken in to coat.
  2. Cook in wok with a bit of oil until lightly browned.
  3. Throw in veges and cook until tender.

Bon appetit 🙂

PS: We haven’t tried it with red meat yet. So if you like try the above recipe, by replacing the chicken with red meat and let us know how you get on!