Archive for the ‘recipes’ Category

super smoothie bowl

Sujon Smoothie bowl

Ingredients:

2 tablespoons Sujon Blackcurrant powder

¾ cup Orange or apple juice

Fruit toppings –  Sujon’s blueberries and a kiwifruit!

Coconut flakes (add as a topping for an extra crunch!)

Chia seeds – for added topping

Method:

Blend the Sujon Blackcurrant powder and juice in a blender until smooth

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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.

For a tasty and easy lunch idea, try this boysenberry beef wrap…
6 Mountain bread (thin bread wraps)
12 lettuce leafs
150 g Smoked beef sliced thinly
4 Tbspn cream cheese
1 Cup SUJON boysenberries

– Lay the wraps out and spread one end with cream cheese,
– Lay the lettuce, smoked beef and then;
– Boysenberries at the other end and
– Gently roll towards the cream cheese which will hold it all together.
– Cut in half and fold around a serviette, serve up!

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DELICIOUS RHUBARB CHUTNEY

This Rhubarb Chutney is nice served with steamed vege’s or smeared over meat in salads and sandwiches.

You will need….

• 3 cups Sujon Frozen Rhubarb

• 4 teaspoons olive oil

• 4 tablespoons soft brown sugar

• 1 red onion diced

• 2 tablespoons balsamic vinegar

• Salt & Pepper

Method…..

• In a pan sauté onion until soft and golden, sprinkle sugar and cook until onions caramelise.

• Mix Sujon Frozen rhubarb in the pan and gently heat until rhubarb becomes tender and just holds it shape.

• Stir in vinegar and heat for a few more minutes.

It’s National Blueberry Cheesecake today! That gives you the perfect excuse to make this delectable dessert for your friends and family, enjoy!

Makes 10 to 12 servings

Ingredients:

  • 1 ½  cups Sujon Frozen Blueberries
  • 1 ¼  cups plus 2 tablespoons granulated sugar, divided
  • 2 teaspoons corn-starch
  • 1 tablespoon fresh lemon juice
  • 1 cup crushed malt biscuits
  • 2 tablespoons butter, melted
  • 240g cream cheese, softened at room temperature
  • 240g sour cream
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 tablespoons flour

Directions:

  • Preheat oven to 180 degrees Celsius. Cover the outside a 22cm round spring form pan with aluminium foil.
  • Heat Sujon Blueberries with 1/4 cup sugar and the corn-starch in a medium saucepan over medium-high heat until boiling. Lower heat to medium and cook, stirring, for 5 minutes. Pour mixture into a food processor or blender with lemon juice and pulse until smooth.
  • Combine crushed malt biscuits, 2 tablespoons sugar, and butter in a bowl, mixing until crumbs are moist. Press mixture into the bottom and sides of the prepared spring form pan. Bake in oven for 10 minutes and then set aside.
  • Add cream cheese to a bowl and beat until creamy. Beat in 1 cup of sugar then beat in sour cream and vanilla. Beat eggs in one at a time and then beat in flour just until combined. Pour filling into the baked crust. Pour blueberry mixture over batter.                                                                              Note: If you like a marble effect you can swirl blueberry mixture throughout the cake, using a knife.
  • Place cake in a large pan and fill the pan with 1 inch of boiling water. Move pan to oven and bake undisturbed for 1 hour and 25 minutes or until almost set. When cake is finished, take cake out of water bath and remove the foil. Run a knife around the edge of the cake and remove sides of pan. Let chill for several hours before serving.

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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!

An exceptionally versatile summer salsa.

This is an exceptionally versatile summer salsa: its intensely vibrant colour and flavour goes well with all grilled meats, especially grilled sausages, as well as cold meats: from smoked salmon to roasted turkey cuts.
And it makes a superb vegetarian summer salad that can be enjoyed with a light chilled off-dry red or rose or a crisp white wine.
Blackcurrants are related to the gooseberry and NZ-grown Blackcurrants have the same flavour molecule in them (methoxypyrazine) as NZ-grown sauvignon blanc: so despite the colour differences NZ Blackcurrants and Sauvignon blanc can pair very well together.

This recipe is from Sophie Grigson’s book ‘Organic – A New Way of Eating’

➢ 200g blackcurrants (this recipe is perfect for the frozen NZ-grown Blackcurrants now available in supermarkets)
➢ 4 teaspoons caster sugar
➢ 1 Tbsp white wine vinegar
➢ Handful shredded mint leaves
➢ 400g tomatoes (skinned seeded and finely diced for an elegant salsa or chopped with skin-on and seed-in for a more robust salsa)
➢ 4 spring onions, thinly sliced
➢ salt and pepper to taste.

Method:

1. Put Blackcurrants in pan with sugar and vinegar, Stir over low-medium heat until blackcurrant juices start to run, sugar dissolved and blackcurrants coated in a richly purple-red sweet-sour juice (about 4 minutes: don’t let it catch: slower better than hotter).
2. Take off heat and let cool. Mix all ingredients except half the shredded mint: add salt and pepper to taste.
3. Set aside for an hour before serving.
4. Sprinkle with remainder of shredded mint for serving.

Bill Floyd
Blackcurrant Advisory Service

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A delicious treat!


Ingredients
2 1/2 cups self raising flour
100g butter, chopped
1 cup Sugar
1 cup milk
1 egg
1 cup Frozen Sujon Raspberries
1/2 cup white chocolate bites
Icing Sugar for dusting

Method
Preheat the oven to 180°C. Lightly grease a 12 muffin tin.
In a large bowl place the flour and using your fingertips, rub the butter into the flour, until well combined. Add the Sugar, milk, egg, Sujon raspberries and white chocolate. Mix until just moistened. Spoon into the muffin cups, then bake for 20 minutes. Stand for a few minutes before turning onto a wire rack to cool. Dust with icing sugar.

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Ingredients (serves two)
One egg
Half a cup of flour
One cup of milk
One table spoon of sugar

Mix the ingredients thoroughly to form a mixture that is clearly thicker than milk alone and tip some of the mixture into a hot frying pan with a little butter or oil, turn it over as soon as it will hold together and again until cooked.

Add your favourite topping with defrosted Sujon Berries.

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This is so easy it’s embarrassing when people ask you for the recipe. It tastes creamy but it’s got no fat added and it tastes so good you can’t believe it’s good for you. It’s a superb breakfast drink or can be watered down more for a very relaxing non-alcoholic drink on a hot summers night. And it could be the ideal next-morning pick-you-up: Blackcurrants relax blood vessels in the body, and hangover headaches are caused by blood vessels tightening around the grey matter. So if you feel better you know why!

You need:
I cup Sujon Blackcurrants
1 cup chopped apple (leave skin on but take out the core)
1 cup apple juice
1 cup ice cubes
What to do:

– Add all to blender and blend for minute or so until creamy and no large fruit pieces left.
– Stir occasionally if it’s left sitting before drinking.
– Go for it!

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