Berry recipes: Various dishes made with home-grown berries

Ingredients

• 100 g of butter
• 200 g of oat biscuits
• 5 sheets of white gelatine
• 1 organic orange
• 200 g of cream cheese
• 200 g of quark
• 100 g of icing sugar
• 300 ml of cream
• 2 tablespoons of sugar
• 250 g of currants
• Currant leaves to garnish

Method

Melt the butter on a low heat. Place the oat biscuits in a freezer bag and crush to crumbs with a rolling pin. Mix the crumbs with the butter and spread onto the base of the springform tin. Press down firmly and put in the fridge.

Soak the gelatine in cold water. Wash the orange in hot water, dry it and grate about half the peel. Squeeze out the juice. Mix the cream cheese, quark, icing sugar and orange zest. Whip the cream until stiff and carefully fold in. Squeeze out the gelatine and gently warm in a pot with the orange juice until it melts. Stir in 2-3 tablespoons of quark cream, then fold the gelatine into the cream. Spread on the cake base and smooth it down. Leave in the fridge for at least two hours.

Wash, dry and pick the currants from the stem. Sprinkle the sugar on the berries, mix together and tip onto the cake. Garnish with the leaves.

For eight ice lolly moulds each containing 150 ml of mixture

Ingredients

• 400 g of fresh, ripe strawberries
• 4 tablespoons of sugar
• Juice of one organic lime
• 250 g of natural yoghurt
• 1 egg white
• 50 ml of cream

Method

Wash, clean, dry and purée the strawberries and, optionally, press them through a sieve. Cook the sugar with two tablespoons of water, allow to cool and mix with the strawberry purée, lime juice and yoghurt. Whip the egg white and cream until stiff and fold in evenly.

Allow the fruit mixture to freeze in a flat metal dish in the freezer and stir occasionally (approx. every half an hour). Place the moulds in the freezer. Once the mixture is half-frozen, pour it into the moulds, insert the lolly sticks and allow to freeze for another 3-4 hours.

Briefly hold the moulds under hot water before serving.

For four jars each containing 300 g

Ingredients

• 1 kg of blackberries
• 1 organic orange
• 500 g of preserving sugar
• 4 tablespoons of crème de cassis (black currant liqueur)

Method

The jam is quick to make: Rinse the berries. Add the juice and the grated zest of an organic orange to a pot and mix with the berries and the preserving sugar. Bring to the boil while stirring and allow it all to simmer for about four minutes. Then stir in four tablespoons of crème de cassis and pour the jam into the prepared jars straight away. Seal the jars well and allow to cool.

For four portions

Ingredients

• 350 g of fresh, ripe strawberries
• 100 g of natural yoghurt
• 200 ml of skimmed milk
• 200 ml of buttermilk
• Liquid honey
• Mint and strawberries to garnish

Method
Clean, wash and chop the strawberries, then purée them finely with the milk in a blender. Optionally, you can press them through a sieve. Add the remaining ingredients and mix everything together once more. Sweeten to taste with honey. Pour the strawberry milkshake into glasses and garnish with mint and strawberries.