Oh so ber • nice

LENA PEACOCK grabs a handful ofAustralian raspberries and blackberries, which make a delicious, naturally sweet addition to recipes

Berry yoghurt swirl popsicles

Se111es 8

Prep tin1e: lS minutes

Cbill time: 2 bours

Ingredients

Rr,spbmy p11ree

125g raspberries

2 tabl espoons caster sugar

Black/Jerry puree

1 25g b lackberries

2 tabl espoons caster sugar

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2 cups(S00ml) Greek style natural yogh urt

¼ C'up (55g) caster sugar

½ teaspoon vanilla extract

Metbod

To make each puree: separately ble n d berries and sugar in a food pr ocessor, sttai n tbrough a sieve, set aside

To m ake yogurt m.ixture: place all ingredients in a bowJ, whis k until combined.

T o assemble: pour a fC'.v teaspoons of raspbe r ry p u ree into each 200ml popsicle mould, do the same with the yogurt mix and ilien ilie blackberry puree co give 3 layers. Repeat seque nce to create more layers.

Gently swi rl the layers with a wooden ske,1rer. Cover mo uld s, insert sticks and freeze for 2 hours or untiJ froze n.

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Raspberry,

blackberry and yoghurt jelly cups

Ser'l'es 8

Prep time: 20 minutes

Setting time : 2 h ours

Ingredients

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1 cup (250ml) tl1ickened cream

1/ -1 cup caster sugar

1 teaspoon \Tanilla extract

2½ teaspoon s powdered gelatin

1 cup (250g) Greek style natural yog hurt Rr,spbmyjel!J

3 cups (750ml) wh ite grape juice

2 tablespoon s caster sugar

3 teaspoon s powdered gelatin

125g raspberries

125g blackber r ies

Method

To make t he yogurt jelly: p lace ctean1, sugar and vanilla extract into a small pan ove r a medium beat Stir until sugar has dissolved and gently bring co boil, remove from heat Sprinkle over gelatin and whisk until dissolved. Add yogurt, whisk u n til smooth. S t r ain mixture through a sieve, set aside to cool.

T o make jelly layer: pour one cup o f the grape juice and th e sugar into a small pan over a medium beat Stir until sugar bas dissolved and gently bring ro boil, remove from hear. Sprinkle over gelatin and whisk until dissolved.

A dd remaining juice, sttain ilirough a sieve and set asi d e co cool.

To assemb le : divide hal f tl,e berries between e ight 200ml cups or glasses. Pour over half me grape juice m.i..,..tu.re, refrigerate for 30 minutes or until set. Pour all tl1e yoghurt mixture over tl1e first layer of jelly, refrigerate until set. Place remaining berries on top of set yoghurt mi.xtu re and pour over remai ning grape juice mixture. Refrigerate until set.

Ser ve d1.iJled.

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Raspberry, spinach and Persian feta salad with salted candied walnuts

Serves 4

Prep time: 10 minutes

Cooking tin1e: 5 minmes

Ingredients

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60ml (¼ cup) olive oil

2 ta b lespoons ver juice

1 teaspoon Dijon mu stard

1/2 teaspoon caste r sugar

1 00g baby spinach leaves

2 tablespoons chives, roughl y c hopped

1 l emon, coarsely zested

125g raspberries

100g Persian feta, drain ed, crumbled

Salted candied wol1111ts

2 tabl espoons caster sugar

½ cup walnuts, lightly roasted

1/2 teaspoo n salt Aakes¼ teaspoon dried chilli Aakes

Metbod

To mal,e the ca n died walnuts : h eat suga r in a medium, non- stick frying pan over medium bear. Coo k, tilting and swi rli ng the pan occas ionally for 2-3 minutes or until sugar melts and a light caramel forms Working quickly, remove pan and add walnuts, salt and chilli Aakes. Carefully ross to cover nuts in caramel, and pour m ixture onto a tray lined wiili baking paper and spread out using a wooden spoo n Allow ro cool. Th en using your hands to snap the caramel, se parate tl,e clusters

To prepare salad : for the dressing, place the oil, verjuice, mustard and sugar in a small screw- cop jar Season wi tl, salt and pepper. Shake well to combine. Place tl1e spinach in a large bowl. Sprinkle over tl1e chives, lemon. zest, rasp berries, candied walnuts and feta Dri2zle over half the dress ing , serve imm ediat ely

Note: For a simpler and quicker salad serve with p lain walnuts railier tlian candied.

Recipes courtesy of Australian Ben-ies