White Chocolate Mousse with Blueberry Compote

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Ingredients

  • 180 g good quality white chocolate
  • 2 large eggs, separated
  • 2 tablespoons caster sugar
  • 3/ 4 cup (180 ml) cream

Blueberry compote 

  • 2 x 125 g punnets blueberries, plus extra to decorate
  • 1 tablespoon caster sugar
  • finely grated zest of 1 lemon
  • 1 tablespoon lemon juice

Method

  1. To make the blueberry compote, combine all of the ingredients in a small saucepan and cook over low heat for 3–5 minutes, or until softened and syrupy. Remove from the heat and set aside to cool.
  2. To make the mousse, melt the chocolate in a heatproof bowl set over a saucepan of almost simmering water. Set aside to cool slightly.
  3. Whisk the egg yolks and sugar together, until pale and creamy. Gradually pour in the melted chocolate, stirring constantly to combine.
  4. Whisk the cream and egg whites in separate bowls, using an electric mixer fitted with a whisk attachment, until soft peaks form.
  5. Gently fold the cream and then the whites through the chocolate mixture. 
  6. To serve, spoon the compote into the base of four small serving glasses, top with mousse and a few fresh blueberries to decorate. Refrigerate for at least 2 hours, or overnight to set.

Recipe sourced from Australian Blueberries. Click here for direct link to recipe

Superfood Salad

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Serves: 4 – 6

Ingredients

  • 1/ 2 cup (100 g) mixed quinoa red, black or white, soaked in cold water for 30 minutes, drained & rinsed
  • 2 cups firmly packed finely shredded red cabbage
  • 2 cups firmly packed, finely shredded kale
  • 1 small beetroot, peeled and coarsely grated
  • 2 x 125 g punnets blueberries
  • 1/ 2 cup (80 g) almonds, roasted & coarsely chopped
  • 1 large handful sunflower sprouts or pea shoots
  • 1 large handful mint leaves, coarsely chopped
  • 1/ 4 cup (30 g) pumpkin seeds
  • 2 tablespoons sunflower seeds
  • 1 tablespoon chia seeds
  • 2 teaspoons sesame seeds
  • 2 teaspoons caraway seeds
  • 1 cup (30 g) puffed amaranth or millet

Dressing

  • finely grated zest of 1 orange
  • freshly squeezed juice of 1/ 2 orange
  • 1/ 4 cup (60 ml) pomegranate molasses
  • 1 tablespoon maple syrup
  • 1/ 2 teaspoon sesame oil
  • 1/ 3 cup (80 ml) rice bran oil
  • sea salt and freshly ground black pepper

Method

  1. Place the quinoa in a medium saucepan with 1 cup (250 ml) of water and bring to the boil. Decrease the heat and gently simmer for 15-20 minutes, until all of the liquid has been absorbed and the quinoa is tender with a slight bite. Spread out onto a large tray and set aside to cool.
  2. Combine the cabbage, kale, beetroot, blueberries, almonds, sunflower sprouts and mint in a large bowl.
  3. Combine the pumpkin, sunflower, chia, sesame and caraway seeds in a pan and toast over medium heat, stirring occasionally, until they colour and begin to pop. Set aside to cool.
  4. To prepare the dressing, combine the orange zest and juice, pomegranate molasses, maple syrup and sesame oil in a small bowl. Gradually whisk in the rice bran oil to combine and make a thick dressing. Season with salt and pepper.
  5. Add the cooled seeds to the other salad ingredients. Pour over the dressing and toss to coat. Add the puffed amaranth and toss once more.
  6. Serve immediately.

Recipe sourced from Australian Blueberries.

Raspberry, Spinach and Persian Feta Salad with Salted Candied Walnuts

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Serves: 4
Cooking Time: 5 minutes
Preparation Time: 10 minutes

Ingredients

Salad

  • 60ml (¼ cup) olive oil
  • 2 tablespoons verjuice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon caster sugar
  • 100g baby spinach leaves
  • 2 tablespoons chives, roughly chopped
  • 1 lemon, coarsely zested
  • 125g raspberries
  • 100g Persian feta, drained, crumbled

Salted candied walnuts

  • 2 tablespoons caster sugar
  • ½ cup walnuts, lightly toasted
  • ½ teaspoon salt flakes
  • ¼ teaspoon dried chilli flakes

Method

To make the candied walnuts

  1. Heat sugar in a medium, non-stick frying pan over medium heat. Cook, tilting and swirling the pan occasionally, for 2–3 minutes or until sugar melts and a light caramel forms.
  2. Working quickly, remove pan and add walnuts, salt and chilli flakes.
  3. Carefully toss to cover nuts in caramel, and pour mixture onto a tray lined with baking paper and spread out using a wooden spoon.
  4. Allow to cool. Then using your hands to snap the caramel, separate the clusters.

To prepare salad,

  1. For the dressing, place the oil, verjuice, mustard and sugar in a small screw-top jar. Season with salt and pepper. Shake well to combine.
  2. Place the spinach in a large bowl. Sprinkle over the chives, lemon zest, raspberries, candied walnuts and feta.
  3. Drizzle over ½ the dressing, serve immediately. 

Note: For a simpler and quicker salad serve with plain walnuts rather than candied.

Recipe sourced from Fresh Aussie Raspberries and Blackberries. Click here for direct link to recipe

Raspberry and Blackberry Yoghurt Swirl Popsicles

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Makes: 8
Preparation Time: 15 minutes
Chill Time: 2 hours

Ingredients

Raspberry puree

  • 125g raspberries
  • 2 tablespoons caster sugar

Blackberry puree

  • 125g blackberries
  • 2 tablespoons caster sugar

Vanilla yogurt mixture

  • 2 cups (500ml) Greek style natural yogurt
  • ¼ cup (55g) caster sugar
  • ½ teaspoon vanilla extract

Method

  1. To make each puree, separately blend berries and sugar in a food processor, strain through a sieve, set aside.
  2. To make yogurt mixture, place al ingredients in a bowl, whisk until combined.
  3. To assemble, pour a few teaspoons of raspberry puree into each 200ml popsicle mould, do the same with the yogurt mix and then the blackberry puree to give 3 layers. Repeat sequence to create more layers.
  4. Gently swirl the layers with a wooden skewer. Cover moulds, insert sticks and freeze for 2 hours or until frozen.

Recipe sourced from Fresh Aussie Raspberries and Blackberries. Click here for direct link to recipe

Raspberry and Blackberry Mini Pavlovas

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Serves: 4
Cooking Time: 15 minutes
Preparation Time: 15 minutes

Ingredients

  • 250g raspberries
  • 125g blackberries
  • 1 packet store-bought mini pavlovas
  • Thickened cream
  • 1/4 cup sugar  
  • 1 tbsp lemon juice

Method

  1. To make raspberry coulis, place 1 cup of raspberries and ¼ cup of sugar in a saucepan over medium-high heat and bring to the boil. Reduce heat and simmer for about 15 minutes, stirring until it thickens.
  2. Push mixture through a mesh strainer and discard seeds and skins. Stir in the lemon juice and adjust to taste.
  3. To serve, spoon cream and coulis onto the mini pavlovas and top with raspberries and blackberries.

Recipe sourced from Fresh Aussie Raspberries and Blackberries. Click here for direct link to recipe

Raspberries and Blackberries with Granola and Yoghurt

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Serves: 4
Preparation Time: 10 minutes

Ingredients

  • 125g raspberries
  • 125g blackberries
  • 2 cups vanilla yoghurt
  • 1 cup granola or muesli

Method

  1. Build layers in a serving glass, starting by covering the base with granola, then spooning on yoghurt and fresh berries.
  2. Repeat this process until there are four layers.
  3. Top with raspberries and blackberries and serve.

Recipe sourced from Fresh Aussie Raspberries and Blackberries. Click here for direct link to recipe

Pepper Crusted Lamb Racks with Blueberry and Pear Chutney

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Serves: 4

Ingredients

  • 4 x 250-300 g lamb racks, each with four bones, French trimmed
  • 2 tablespoons olive oil, plus extra for drizzling  
  • sea salt
  • 1 1/ 2 cups (75 g) fresh breadcrumbs
  • 3 tablespoons crushed dried green peppercorns
  • juice of 1 lemon
  • 2 tablespoons finely chopped flat leaf parsley

Blueberry and pear chutney

  • 1 pear, peeled, cored and finely diced
  • 3 x 125 g punnets blueberries
  • 1/ 4 cup (60 ml) apple cider
  • 1/ 4 cup (55 g) sugar
  • 1 tablespoon finely grated ginger
  • 1 tablespoon mustard powder
  • 1 teaspoon ground allspice
  • 1/ 2 teaspoon cracked pepper
  • 1/ 4 teaspoon ground cloves

Method

  1. To make the blueberry and pear chutney, combine all of the ingredients in a small saucepan and bring to the simmer over low-medium heat. Cook for 10 minutes, until the pear and blueberries have softened and the syrup has thickened slightly. Remove from the heat and set aside to cool completely.
  2. Preheat an oven to 200 ° C.
  3. Preheat a large frying pan over high heat.
  4. Drizzle the lamb with oil and season with salt. Cook the lamb, meat side down, for 3–4 minutes, turning occasionally, until brown all over. Transfer into a roasting dish and set aside to cool slightly.
  5. Meanwhile, combine the breadcrumbs, crushed peppercorns, lemon juice, oil and parsley in a medium bowl. Mix well and season with salt.
  6. Firmly press the breadcrumb and peppercorn mixture over the top of the lamb racks, so that it sticks to the meat. Cook the racks for 20 minutes, for medium-rare. Remove the dish from the oven, cover with foil and set aside to rest for 10 minutes.
  7. Slice and serve with pear and blueberry chutney.  

Recipe sourced from Australian Blueberries. 

Indulgent Chocolate & Raspberry Brownies

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Serves: 12 approx.
Cooking Time: 50 minutes
Preparation Time: 15 minutes

Ingredients

  • 240g dark chocolate
  • 250g unsalted butter, chopped
  • 4 eggs, lightly whisked
  • 1½ cups (330g) brown sugar
  • 1 ¼ (185g) plain flour, sifted
  • ¼ cup (25g) cocoa powder, sifted
  • ¼ teaspoon baking powder
  • 125g raspberries

Chocolate topping

  • ½ cup (125ml) thickened cream
  • 200g dark eating chocolate, chopped
  • 250g raspberries, to decorate

Method

To make the brownie

  1. Preheat oven to 180°C (160°C fan forced). Lightly spray a 20cm round spring-form cake tin with oil. Line base and sides with baking paper. Place the chocolate and butter in a saucepan over low heat and stir until smooth. Allow to cool slightly. Whisk eggs into chocolate mixture until combined.
  2. Place the sugar, flour, cocoa powder and baking powder into a bowl. Add the chocolate mixture and mix until smooth and combined. Fold through the berries. Pour batter into cake tin and bake for 50 minutes or until an inserted skewer withdraws clean. Allow to cool for 10 minutes in the tin before transferring to cooling rack.

To make topping

  1. Bring cream to a gentle boil in a small pan over a medium heat, take off heat and add chocolate, stir well to combine. Pour over brownie, then spread it to cover surface entirely, allowing it to drip down the sides. Decorate with raspberries.
  2. Tip: turn the cooled brownie upside down onto a cooling rack or plate before pouring over chocolate topping to ensure a flat top for decorating.

Recipe sourced from Fresh Aussie Raspberries and Blackberries. Click here for direct link to recipe

Blueberry Breakfast Bar

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Makes: 12

Ingredients

  • 1 1/ 4 cups (180 g) plain flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 2 cups (180 g) rolled oats
  • 1/ 4 cup (80 g) almonds, finely chopped
  • 1/ 4 cup (70 g) pecans, finely chopped
  • 1/ 4 cup (30 g) shredded coconut
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 3/ 4 cup (180 ml) rice bran syrup
  • 125 g butter
  • 1/ 2 teaspoon bicarbonate of soda

Filling

  • 1/ 4 cup (60 ml) rice bran syrup
  • 40 g butter, cubed and softened
  • finely grated zest and juice of 1 lemon
  • 2 tablespoons plain flour
  • 1/ 2 teaspoon ground cinnamon
  • 4 x 125 g punnets blueberries

Method

  1. Preheat the oven to 180°C.
  2. Line a 20 x 30 cm Swiss roll pan with baking paper.
  3. Sift the flour, cinnamon and baking powder together into a large bowl. Add the oats, almonds, pecans, coconut and pumpkin and sunflower seeds and stir to combine. Melt the rice bran syrup and butter together in a small saucepan and stir in the bicarbonate of soda. Pour into the dry ingredients and stir to combine.
  4. Using wet hands or the back of a spoon, press half of the oat mixture into the base of the prepared pan. Bake for 12 minutes, or until golden brown. Set aside to cool.
  5. Meanwhile to make the filling, combine the rice bran syrup, butter, lemon zest and juice, flour, and cinnamon in a medium bowl and mix until smooth. Add the blueberries and stir to combine.
  6. Spread the filling over the cooled base to cover completely. Scatter knobs the remaining oat mixture all over the top. Bake for a further 30-40 minutes, until golden brown and the filling begins to bubble through the topping.
  7. Remove from the oven and set aside to cool completely. Slice into twelve even sized bars.
  8. Recipe sourced from Australian Blueberries