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Berry recipes for Mum

Here are a few berry inspired recipes for Mum. Give them a go this Mother's Day.


Cherry Cobbler

Serves 8

Cherry Cobbler
Cherry Cobbler

Ingredients:

Cherry Mixture:

1 ½ tablespoons corn-starch

1/3 cup Sugar

4 cups Sujon Dark Sweet Cherries

1/8 cup Water

1 tablespoon butter

1 tablespoon lemon juice


Batter topping:

1 cup flour

½ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

2 tablespoons melted butter

1 egg slightly beaten

3 tablespoons milk


Method:

Preheat oven to 180degc.

In a saucepan mix corn-starch, sugar and water. Add the cherries and cook

on a medium heat until mixture is thickened. Add butter and lemon juice.

Pour into 20cm baking dish.

Prepare the batter by mixing all of the batter ingredients together and whisking until smooth.

Drop the batter over the cherry mixture.

Bake for 25-30 minutes.

Serve warm with whipped cream or ice-cream.



Blueberry Lemon & Coconut Tart

Created by EatWell

Blueberry Lemon Tart
Blueberry Lemon Tart

For the base:

1 cups rolled oats

1/2 cup ground almonds 1/4 cup finely chopped dates

1/2 cup coconut 2 tablespoons honey 1 teaspoon vanilla 4 tablespoons melted coconut oil


Add all base ingredients into a food processor or blender. Blend until well combined. Press into a greased flan tin with a removable base. I used an oblong one, but you can also use a round dish. Place in the fridge while you prepare the filling.


Filling: 1 can of coconut cream (reserve ¼ cup) 3 tsp gelatine ¼ cup sugar Juice of ½ lemon

Rind from ½ lemon ¾ cup thick greek yoghurt 1 dessertspoon of honey


1 cup blueberries + extra to serve

Pour the coconut cream into a medium sized pot and heat on a medium temperature. When the coconut cream begins to lightly bubble, sprinkle over the gelatine and whisk to combine. Add the sugar, lemon juice and rind. Mix well and remove from heat. Pour into a bowl and place in the fridge until it begins to cool.


While the mixture is cooling, in a clean pot add the blueberries, remaining ¼ cup coconut cream and honey. Place on an element over a medium heat, stirring regularly until the berries are defrosted and the mixture is warm.

When the berry mixture is cool, blend together until smooth.


Take the yoghurt mix from the fridge. Add half the mixture to the blueberry mixture and stir until combined


Take the base from the fridge. Alternate placing large spoons of the yoghurt mixture and blueberry mixture and swirl to combine the colours.


Place in the fridge until set then cut into pieces and serve with extra berries and yoghurt.



Coconut and banana ice cream / ice blocks

Created by Anneke Jenkins

Serves 10

Berry Ice Blocks
Berry Ice Blocks

Ice cream base:

800ml Coconut cream (approx 2 tins)

2 Bananas

1 tsp Vanilla


Extras:

or

Chopped Sujon frozen fruit of your choice


Blend the ice cream base ingredients together until smooth.


If you want to make a Sujon blackcurrant powder flavored ice block, separate ¼ of the ice cream base mixture and mix in the Sujon powder, blend until smooth.


Pour into a container of your choice or into ice block moulds and set in the freezer. If you want a swirl texture or a half-in-half look, you can set half the mould before adding the rest of the mixture in.


Get creative with your ice blocks and add chopped strawberries, mango or berries. They look awesome and make for a yummy cold summers treat!


Enjoy these delicious berry-inspired recipes on Mother's Day!



Blueberry & Balsamic Vinaigrette with Succulent Roast Chicken & Thyme Mushrooms

Created by Jana McPherson

Blueberry & Balsamic Vinaigrette
Blueberry & Balsamic Vinaigrette

Ingredients

1 cup Sujon Blueberries, defrosted

¼ cup balsamic vinegar

1-2 tablespoons runny honey

½ lemon, juiced

Salt & Pepper

3 sprigs of Thyme

½ cup olive oil


Method

Place all your ingredients in a blender and whizz together, taste and add more honey or salt if needed.



Banana Pancakes with Blueberries

Created by Anneke Jenkins

Serves 2

Banana Pancakes with Blueberries
Banana Pancakes with Blueberries

Pancake mixture:

2 Large Bananas

2 Eggs

2 Medjool dates

½ tsp Vanilla

½ tsp Cinnamon

½ tsp Baking powder

Coconut oil for cooking


Toppings:

Defrosted blueberries, or Sujon berries of your choice

Yoghurt of your choice

Chopped banana

Sprinkle of Buckwheat groats (optional)

Sprinkle of coconut (optional)


Method:

Blend eggs, bananas and dates. Add vanilla, cinnamon and baking powder and mix to combine.

Pour about 2 tablespoons of batter into a pan on a low heat with a small amount of coconut oil to stop it sticking, flip the pancake once you see a few bubbles on the surface and the bottom appears to be set (2-3 minutes), flip and cook another 1-2 minutes.

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