Berrie Breakfast Bowl
Ingredients: 1.5 dl natural yogurt, 2 tbsp Berrie +Fiber Wild Bilberry & Plum, 1 fresh plum sliced, sunflower and pumpkin seeds
Instructions: Pour yogurt in a bowl and add other ingredients. Enjoy as breakfast.
Layered Berrie Delicacy
Ingredients:1 dl rolled oats, muesli or granola, 1 dl natural yogurt, 1 cup Berrie of your liking, coconut flakes and fresh berries
Instructions: Compose layered Berrie delicacies into two glass jars. Put yogurt in the bottom of the jars, top with rolled oats, muesli or granola and a layer of Berrie. You can make one or two rounds of layers. Top with coconut flakes and fresh berries. If you prepare the delicacy in a jar with a lid, you can have the snack at work or on a picknick.
Salmon Medallions with Sea Buckthorn and Mascarpone Foam
Ingredients: Fried salmon medallions: 4 salmon medallions, salt, black pepper, oil for frying. Sea buckthorn and mascarpone foam: 1 cup of Berrie Sea Buckthorn, 200 g marcarpone, 0.5 tsp fine sea salt, 1 tsp crushed pink peppercorn, 25 g spring onion in thin slices. Roasted broccolini: 250 g broccolini, oil, salt. Couscous: 4 dl couscous, 4 dl water, salt. Garnish: lime and spring onion.
Instructions: Sea buckthorn and mascarpone foam: Whisk mascarpone and Berrie Sea Buckthorn with a mixer. Add salt, pink peppercorn and onion, mix. Put in a fridge. Roasted broccolini: Preheat oven to 200 degrees C. Rinse and drain broccolini well. Spread on a large roasting pan, roll lightly in oil and season with salt. Roast abt. 10 min. Fried salmon medallions: Heat pan, add oil. Lay medallions upside down in to the pan. Add salt an pepper. Fry about 2 minutes with medium heat. Turn, add again some salt and pepper, and fry again about 2 minutes. Couscous: Pour the water and a little salt into a small saucepan and bring it to a boil over high heat. Remove the pan from heat and pour in the couscous. Stir to evenly moisten the couscous. Cover the pan and let it sit for 10 minutes. Gently break apart and fluff the cooked couscous with a fork before serving. Plate the food and garnish with lime and spring onion.
Reindeer à la Berrie
Ingredietns: reindeer sirloin, salt, black pepper, oil and butter for frying. Sea Buckthorn & Red Wine Sauce: 1 parsnip, 1 carrot, 1 onion, a piece of celeriac, 3 dl consommé, 1 cup Roberts Berrie Sea Buckthorn, 2 tbsp. crème fraiche, a shot of honey, 4 dl red wine, oil and butter for sautéing (wheat flour for thickening).
Instructions: Reindeer: Preheat oven to 125 degrees C. Rub salt and pepper all over the sirloin and fry on a hot skillet until it is sear. Toss in the oven until the inside temperature is 55 – 57 degrees C. Wrap the sirloin in foil and let rest for half an hour. Sauce: Chop the vegetables and sauté lightly in butter and oil in a saucepan. Add the broth and let it boil until reduced by about half (about half of the liquid has evaporated). Strain the broth and add red wine. Boil again until reduced by about half (about half of the liquid has evaporated). Add almost a full cup of Roberts Berrie Sea Buckthorn and a couple of tablespoons of crème fraiche. Let simmer on a mild heat for about ten minutes. Taste and check the acidity; add honey if needed. If you want a thicker sauce, thicken with wheat flour. Serve with potato puree.
Berrie Jelly Flowers
Ingredients: 2 cups of Berrie to your liking in roomtemperature, 3 gelatine leaves
Instructions: Soak gelatine leaves in cold water for 5 mins to soften. Heat 2 tbsp of Berrie. Squeeze excess water from the sheets before adding them to hot Berrie stiring well. When the gelatine has dissolved, let the liquid cool down a bit. Pour Berrie from the cups to a dish and add the warm gelatine liquid to stiring well. Pour the mixture into lightly oiled moulds or cups and chill for at least 4 hours. Unmold the jellies onto a plate. Garnish with fresh berries or whipped cream.
Berrie Crepe Cake
Ingredients: Crepes (14 crepes): 5 dl milk, 2 eggs, 3 dl all-purpose flour, 0.5 dl melted unsalted butter, 0.5 dl granulated sugar, pinch of salt, butter for sauteing. Filling: 2 dl whipping cream, 2 tsp granulated sugar, 200 g natural cream cheese (e.g. Philadelphia), 2 cups of Berrie to your liking. Garnish: fresh berries and e.g. mint or lemon balm leaves.
Instructions: Crepes: In a large bowl, whisk the eggs. Add the milk, whisk to combine. Add the sugar and flour, whisking to fully incorporate. Add the melted butter, and whick to combine. Allow to set for 10 - 15 min. Mix the batter before cooking. Heat a medium non-stick pan over medium heat. Add a tiny dot of butter and spread it around to lightly coat. Once the butter is hot, swirling the skillet add enough of batter to lightly coat the bottom of the pan. Sauté until lightly golden then flip and sauté until the second side is golden. Remove on a plate. Repeat with remaining batter. Once the crepes are cooled, you can layer them. Filling: In a large bowl, whip the cream and sugar until medium stiff peaks form. In a bowl mix the cream cheese with Berrie adding Berrie until you get a smooth filling. To assemble: Place the first crepe on the serving plate. Spread a thin layer of Berrie and cream cheese mix on the first crepe. Put another crepe on top and spread a thin layer of whipped cream. Put another crepe on top and pour Berrie on it until Berrie runns over the edge a little. Repeat until you get to the final layer. Garnish the cake with whipped cream, fresh berries and mint or lemon balm leaves, if desired.