Here are a few berry inspired recipes for Mum. Give them a go this Mother's Day.
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
1 cup flour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons melted butter
1 egg slightly beaten
3 tablespoons milk
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
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
Ice cream base:
800ml Coconut cream (approx 2 tins)
1 tsp Vanilla
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
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
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
2 Large Bananas
2 Medjool dates
½ tsp Vanilla
½ tsp Cinnamon
½ tsp Baking powder
Coconut oil for cooking
Defrosted blueberries, or Sujon berries of your choice
Yoghurt of your choice
Sprinkle of Buckwheat groats (optional)
Sprinkle of coconut (optional)
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.