The best lockdown recipes to try

If your looking for some recipe inspiration this weekend, we have you sorted with this great line up.


Start your day right with berries!

Layer muesli, with coconut yoghurt and Raspberries. You can also sprinkle on nuts and seeds.


Sujon raspberry overnight oats with coconut yoghurt



Ingredients:


½ cup whole grain oats

¼ cup shredded coconut

½ cup Sujon raspberries

1 tablespoon chia seeds

¼ cup chopped nuts of your choice

Enough water/juice to cover


Topping:

Coconut yoghurt or your choice of yoghurt

A sprinkle of goji berries


Method:

Mix oats, coconut, Sujon frozen raspberries, chia seeds and nuts. Pour enough water or juice of choice to cover. Leave in the bowl ready for the morning. In the morning top with your favourite yoghurt, berries or nuts. Whatever you feel like!

These oats are great and no need for cooking as they soak and soften overnight.

Serves: 1

Preparation: 20 minutes (made the night before).

Eat raw, after it has been left in the fridge overnight.



Main course meals made easy!


Raspberry, Walnut and Pear salad.


To make this mind blowing salad you will need:


3 pears, quartered and sliced thinly 100 g baby spinach leaves or rocket leaves 80 g parmesan cheese, peeled with a potato peeler 100 g roasted walnuts 250 g Sujon Raspberries 1 cup white wine vinegar 1/3 cup castor sugar


Method:

Bring sugar and vinegar to the boil and pour over raspberries. Leave to cool and then place in fridge for 24 hours to infuse.

Slice pears thinly and mix with baby spinach, dress with 10 tablespoons raspberry and 5 tablespoons extra virgin olive oil. Sprinkle with shaved parmesan and roasted walnuts.



Desserts that will delight!


John is known for his sweet tooth and here is a selection of Sue's favourite recipes she likes to make him.


Sujon Blueberry Crepes



Ingredients:


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.



Boysenberry Cobbler

Serves 8


Our berry journey began on our Boysenberry farm. We maybe biased but Boysenberries are still one of our favourite fruits. These beauties are grown in Sunny Nelson and they really pack a punch. This Cobbler recipe is a great family filling dessert, consisting of delicious Boysenberries covered with a yummy batter.


Ingredients:


Berry Mixture:

1 ½ tablespoons corn-starch

1/3 cup Sugar

4 cups Sujon Boysenberries

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 1800c.

In a saucepan mix corn-starch, sugar and water. Add boysenberries 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 berry mixture.

Bake for 25-30 minutes.

Serve warm with whipped cream or ice-cream.


We love it when you share your creations with us and tag us on our socials @sujonberries.

You can message or email us info@sujon.co.nz for a free copy of our recipe e-book.

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