Low in antioxidants? It’s time for a delicious berry hit! From hotcakes to salad, make the most of your favourite winter berries and cook up these quick and easy recipes from Creative Gourmet this weekend!
Not only are they loaded with fibre, but berries are also bursting with antioxidants to keep your body in optimal condition. If you want to boost your intake, try some of Creative Gourmet‘s awesome recipes from its database which ranges from brekkie and brunch right through to entertaining, desserts and jams. Or try some of these winners below, adapted from Creative Gourmet’s mouth-watering collection.
Blueberry and ricotta pancakes
- 1 cup self-raising flour
- Pinch of salt
- 1/3 cup caster sugar
- 1/2 cup milk
- 3 eggs, separated
- 150 grams ricotta cheese, crumbled
- 1 cup blueberries (plus extra to serve)
- Sifted icing sugar
- Maple syrup
- Sift flour and salt into a large bowl, then stir in the sugar.
- Whisk the milk, egg yolks and ricotta in a bowl until well combined. Using a large metal spoon, fold the milk mixture through the dry ingredients.
- In a separate bowl, beat the eggwhites until soft peaks form. Using a large metal spoon, fold 1/3 of the eggwhites through the batter until combined. Gently fold in the remaining eggwhites.
- Let the mixture stand for 10 minutes, then swirl through the blueberries.
- Heat some butter in a large pan over medium heat. Spoon the mixture into the pan (use about 1/3 cup of the batter per pancake) and cook for 2-3 minutes on each side until a pale golden colour.
- To serve, dust the pancakes with icing sugar and drizzle with maple syrup.
Berry and white choc muffins
- 2 cups plain flour
- 3 teaspoons baking powder
- 3/4 cup caster sugar
- 1 cup white choc-bits
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 100 grams butter, melted, cooled slightly
- 1 cup frozen mixed berries
- Preheat the oven to 180 degrees C and grease a muffin tin.
- Sift the flour and baking powder into a large bowl. Stir in sugar and choc-bits.
- Whisk the milk, eggs, vanilla and butter in a large bowl until well combined. Using a large metal spoon, stir the mixture into the dry ingredients until just combined. Gently swirl through the berries (be careful not to over-mix).
- Spoon the mixture into the muffin pan and bake for 25-30 minutes or until cooked when tested with a skewer. Let stand in pan for 5 minutes before turning out onto a wire rack to cool.
Berry and apple crumble
- 3 granny smith apples, peeled, cored and sliced
- 1/4 cup water
- 1/4 cup caster sugar
- 500 gram box frozen mixed berries
- 1/2 cup plain flour
- 1/2 cup brown sugar
- 1/2 cup natural muesli
- 125 gram butter, chilled and chopped
- Thick natural yoghurt, to serve
- Preheat the oven to 180 degrees C and grease a deep dish.
- Place the apples, water and caster sugar in a medium saucepan. Cook over medium heat, stirring occasionally, for 10-15 minutes or until very tender.
- Stir in the frozen berries.
- Spoon the mixture into the prepared dish and gently smooth the top.
- To make the crumble topping, place the flour, brown sugar and muesli in bowl. Rub in the butter until roughly crumbled, then evenly sprinkle the crumble over the berry mixture. Bake for 35-40 minutes until the topping is golden. Serve with thick natural yoghurt.
Raspberry and chicken salad
- 300 grams frozen raspberries
- 60 grams baby rocket leaves
- 2 cucumbers, peeled into long ribbons using a vegetable peeler
- 100 grams snow peas, trimmed and shredded
- 300 grams smoked chicken breast
- 1 tablespoon water
- 2 teaspoons white balsamic vinegar
- 2 teaspoons olive oil
- Line a large tray with a few layers of paper towel. Spread the frozen raspberries over the paper towel in a single layer. Set aside for 15 minutes or until partially defrosted.
- Place the rocket, cucumber, snow peas and chicken in a large bowl. Toss gently to combine.
- Place 1/2 cup of the raspberries, water, vinegar and oil in a small food processor and process until smooth.
- Add the remaining raspberries to the salad and toss gently to combine.
- Place the salad in individual serving bowls and drizzle over the raspberry dressing.