AUSTRALIAN FOOD INNOVATORS

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Fruity Desserts

Blueberry Pancakes with Mango Sauce

Fresh Attitude Ice-cream

Baked Passionfruit Cheesecake

Apple and Blueberry Crumble

Blueberry Peach Cobbler Dessert

Mains Course Dishes

Chinese BBQ Duck with raspberry sauce

Pork Belly in raspberry juice

Drinks & Snacks

Daiquiris

Blueberry Muffins

No Sulphur Soft Fruit –Damper

Blueberry Pancakes with Mango Sauce

Serves 8
1 cup (150g) self raising flour
1tsp bicarbonate of soda
40 grams caster sugar
1 egg
350ml buttermilk
15g melted butter
Berrysweet frozen blueberries 350grams
Mango Crush – 300ml or to taste

Sift the flour and bicarbonate of soda into a large bowl and add the sugar. In a separate bowl, beat the egg, buttermilk and melted butter together, then mix with the dry ingredients until you have a smooth batter. Add 150g of the blueberries. Heat a large non – stick frypan over medium heat and brush with butter. Place a dessertspoon of batter for each pancake into the frypan and cook in batches, 3 or 4 at a time, for 1-2 minutes or until bubbles start to form on the surface. Turn the pancakes over and cook the other side for a further minute. Remove from the frypan and keep warm while you cook the rest.

Stack 3 or 4 pancakes on each plate and top with the remaining blueberries and mango butter, (recipe follows). Dust with icing sugar.

Mango Butter
300ml Fresh Attitude mango sauce
115ml lemon juice
115ml orange juice
800g caster sugar
Place mango sauce, lemon juice and orange juice in a saucepan, bring to the boil and then simmer over low heat for 10 – 15 minutes, Add sugar and stir over low heat until dissolved. Reduce heat to very low and simmer for about 30 minutes, stirring from time to time to prevent catching until thick. Spoon into warm jars cover and seal. Store for 3-4 weeks in the fridge.

Daiquiris

Mango and Peach Summer Schnapps
2 cups ice cubes
75ml tequila
75ml Peach Schnapps
Juice of a line
1tbsp caster sugar
150ml mango sauce
Grenadine to serve

Blend the ice, tequila, schnapps, lime juice, sugar and mango in a blender until smooth. Divide between glasses and add a splash of grenadine. Serve immediately.
Serves 2

Raspberry Daiquiris (Any BerrySweet sauce could be used in this recipe)
2 cups of ice cubes
150ml raspberry sauce
75ml white rum or vodka
Juice of a lime
3 tbsp caster sugar
100ml apple concentrate

Blend the ice, sauce, rum, lime, caster sugar and apple in a blender until smooth. Divide between two glasses, add a sprig of mint and serve immediately.
Serves 2

Fresh Attitude Ice-cream

Serves 6
3 eggs
Half tsp vanilla essence
Quarter cup caster sugar
100ml Mango Crush
3 quarters cup cream

Beat eggs and essence together for 2 minutes, gradually add sugar and beat 4-5 minutes until thick and creamy. Whisk in Mango Crush.

Whip cream and fold into mixture, pour into a plastic container or bowl and freeze for 4 hours.

No Sulphur Soft Fruit –Damper

525gram Self Raising Flour
1 tsp salt
2 tsp sugar
40grams butter
half cup milk
1+half cup water
1 cup Mixed Fresh Attitude soft fruit (chopped and soaked)

1. Chop soft fruit and soak in boiling water for _ hour. Drain and leave until adding to the dough.
2. Sift flour into a bowl add salt, sugar and butter and rub together to form fine bread crumbs.
3. Make a well in the center and add the milk water and chopped soft fruit. Mix together.
4. Shape dough onto a baking tray or can put into a greased loaf tin.
Cook at 180c for 30-40 mins

Baked Passionfruit Cheesecake

Base
45g butter, melted
80gram milk arraroot biscuits

Filling
375g cream cheese, at room temperature, cubed
190g sour cream
125ml pouring cream
3 eggs at room temperature
165g caster sugar
150ml passionfruit sauce
To Serve
150ml Fresh Attitude passionfruit crush
Icing sugar
Thick cream (optional)

1. pre heat oven to 150’c. Line the base of a 21.5cm (base measurement) spring form pan with non-stick baking paper. Brush the sides of the pan with some of the melted butter to grease well ( can also use canola oil spray)

2. Process the biscuits in a food processor until finely crushed. Add the butter and process until combined. Press the crumb mixture evenly over the base of the prepared pan. Place pan in fridge until needed ( this will help the base hold together when filling is added).

3. Process cream cheese in clean food processor until smooth. Add the sour cream, cream, eggs and sugar and process until well combined and smooth. Scraping side and base of bowl when necessary. Transfer to a bowl and stir in the passionfruit crush until evenly combined. Place the prepared pan on an oven tray and pour in the filling.

4. Bake in preheated oven for 1 hour 10 minuted or until just set and the centre still trembles slightly when the pan is gently tapped on the side. Turn off oven and leave cheesecake in oven with door slightly ajar ( a wooden spoon will help with this) for 1 hour to cool slightly. Transfer pan to a wire rack and set aside to cool completely. Chill cheesecake for at least 3 hours before serving in wedges with passionfruit sauce or mango sauce spooned over, accompanied by the cream and sprinkled with icing sugar.

Apple and Blueberry Crumble

7 Green apples (1.2 kg), cored and chopped
1 cup BerrySweet frozen blueberries
Half cup sugar
1 teaspoon finely grated lemon rind
2 teaspoons lemon juice

Topping
1 cup rolled oats
Quarter cup brown sugar
Quarter cup plain flour
75g butter, softened
Half teaspoon ground cinnamon

Preheat the oven to 180†c place the apples, BerrySweet blueberries, sugar, lemon rind and lemon juice in a bowl and stir to combine. Transfer to a large ovenproof dish.

Spoon the oat mixture over the fruit and bake for 55 minutes or until topping is dark golden and crisp. Serve with ice cream or cream

Blueberry Peach Cobbler Dessert

Quarter cup firmly packed light brown sugar
6 teaspoons fresh lemon juice
6 teaspoons cornflour
Half teaspoon ground cinnamon
1 825g can peach slices in natural juice or 2 _ cups peeled sliced fresh peaches
300g fresh blueberries or thawed frozen.

For the topping
3 quarters cup plain flour
Quarter cup white sugar
half teaspoon baking powder
4 teaspoons cold unsalted butter, cut into small pieces
Quarter cup low-fat natural yoghurt
6 teaspoons of cold water
3 teaspoons skim milk for glaze

1 Preheat oven to 200 †c. Spray a 20-cm square baking dish with vegetable cooking oil spray. In a bowl, combine brown sugar, lemon juice, cornflour and cinnamon. Mix well. Stir in fruit. Place in baking dish.

2 To make topping, in a mixing bowl, combine dry ingredients. Add butter. Rub in with fingers, until coarse crumbs form. Using a round bladed knife, stir in yoghurt and sufficient water gradually until mixture forms a dough. On a lightly floured surface, pat dough to 1 cm thick.

3 Using a 5cm scone cutter, cut 6 rounds out of the dough. Arrange around edge of the fruit in dish. Brush with skim milk.

4 Bake until scones are golden brown and cooked through, about 30minutes. Serve warm with low-fat vanilla ice cream.

Per serving Calories 244kj carbohydrates 51g fibre 4g protein 4g sodium 22mg fat 3g cholesterol 8mg This dessert is low in fat and salt but high in valuable nutrients.

Blueberry Muffins

Makes 12
1 cup plain flour
1 cup wholemeal flour
Quarter cup white sugar
2 teaspoons baking powder
Half teaspoons bicarbonate of soda
Half teaspoon ground cinnamon
Quarter teaspoon ground mixed spice
1 egg white
1 and a half cups buttermilk
1 and a half tablespoons vegetable oil
1 and a quarter cups fresh blueberries, or thawed frozen

1 Preheat oven to 190 †C. Spray a 12 cup muffin pan with vegetable cooking spray.

2 In a mixing bowl, sift the dry ingredients including sugar. Set aside.

3 In a small bowl whisk together egg white, buttermilk and oil. Add buttermilk mixture to flour mix, stir until only just combined. Fold in blueberries.

4 Divide mixture into prepared muffin cups. Bake until the tops are lightly golden, about 20 minutes. Cool in pan for 5 minutes before turning out on wire rack.

Per serving Calories 135 carbohydrates 23g fibre 2g protein 4g sodium 114mg fat 3g cholesterol Nil These Muffins are low in fat and cholesterol

Chinese BBQ Duck with raspberry sauce

1 x whole Chinese BBQ duck (don’t let them cut it, leave whole)
600ml BerrySweet pure raspberry juice
6 x 5cm thin strips of fresh ginger
2 whole star anise
Half tsp butter
Half tsp sugar

Place duck on a board and cut down each side of the back bone and remove the breasts and legs. Cover and set aside.

To make the sauce:
Place the carcasse and the neck plus all the juices in a large saucepan with the raspberry juice, ginger and star anise. Bring to the boil and boil until the liquid is reduced to about 300ml. Strain off the liquid and cool quickly so you can remove excess fat from the top of the sauce.

Spread the duck on a rack in a baking pan and place in the oven at 180degC for 20 minutes.

Put the strained juice back on the stove and reduce further until it thickens, stir in sugar and butter.

Remove duck from oven and serve immediately. Pour sauce over the heated duck.

Serve on mashed potato and fresh steamed vegetables.

Pork Belly in raspberry juice

Pork Belly Flap whole, as lean as you can get it and as big as you need.
600ml BerrySweet Pure raspberry juice
3 tbsp sweet soy sauce
3 tssp light soy sauce
Ginger 5cm peeled and sliced
Half tsp 5 spice

Mixed Raspberry juice, light and sweet soy sauce, ginger and 5 spice in the base of a baking dish. Place pork flap skin side up in the baking dish on top of the juice mixture making sure that no mixture gets on the pork skin.

Bake at 180degC for 1 and a half hours. Make sure the pork does not dry out, add more water if needed to pan during baking.

Towards the end of the cooking time you may need to turn the upper element on to crackle the skin. Watch this does not burn.

When cooked rest the meat for 10 minutes. Strain off the juices into a saucepan and bring to the boil.

Remove the crackle and slice the meat to serve with the sauce and the crackle on the side.