Banana Bread

Banana and Raspberry Bread

Banana Bread

Ingredients

  • 1 cup of McCain Season’s Choice Raspberries
  • 1 ¼ cups of mashed banana – about 3 ripe bananas
  • 1/2 cup of caster sugar
  • 2 tsp of vanilla essence
  • 1/3 cup of buttermilk
  • 2 eggs – lightly beaten
  • 1/3 cup of light olive oil
  • 1 1/2 cups self-raising flour
  • 1 tsp of ground cinnamon
  • 1/3 cup macadamia nuts – toasted and roughly chopped
  • Icing sugar and extra McCain Season’s Choice Raspberries – to serve

Method

  1. Preheat a fan forced oven to 160C and grease a standard loaf pan with butter, lining the base and sides with baking paper, allowing the sides to overhang by 4cm.
  2. Combine the banana, sugar and vanilla extract in a large bowl. Stir in buttermilk, eggs, and oil. Add flour, macadamias and cinnamon and stir to combine. Gently fold through frozen, McCain Season’s Choice Raspberries.
  3. Spoon into prepared loaf tin, smoothing the top. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes and turn onto a wire rack to cool completely.
  4. Serve dusted with icing sugar and topped with additional, thawed, McCain Season’s Choice Raspberries.

Enjoy!

Raspberry Ice Cream Sandwich

Strawberry and White Chocolate Ice Cream Sandwich

Strawberry Ice Cream Sandwich

Homemade Ice Cream Sandwiches?  Yes, please!

I like ice cream sandwiches any time of the year, or day for that matter; and by using bought ice-cream and biscuits means these pretty treats are a breeze to make. The only thing easier than making them is eating them.

This recipe uses one of my favourite flavour combinations – raspberries, macadamia nuts and white chocolate… but why limit yourself to this?!  Make your own flavor combinations – try soft chocolate biscuits with mint ice cream or shortbread with caramel ice cream with crushed violet crumble… The options are ENDLESS!

Ingredients

  • 200g of McCain Season’s Choice Strawberries
  • 200g of McCain Season’s Choice Raspberries
  •  1L of good quality Vanilla Ice Cream
  • 1 packet of White Chocolate and Macadamia Cookies

Method

  1. Add McCain Season’s Choice Strawberries and McCain Season’s Choice Raspberries to a large mixing bowl and using the back of a fork mash them into a chunky paste.
  2. Add softened ice cream to berry mix and fold through, allowing the berries to swirl in the ice cream. Cover the mixing bowl with cling-wrap and return to freezer for four hours or until set.
  3. Remove berry ice cream mix from freezer and simply sandwich a scoop of ice-cream between two cookies and eat quickly!

Enjoy!

Chocolate and Hazelnut Mousse with Raspberries

Chocolate and Hazelnut Mousse

Chocolate and Hazelnut Mousse with Raspberries

This Chocolate and Hazelnut Mousse can be whipped up in a flash and is completely delicious and utterly moreish. The sour of the raspberries is complimented by the creamy mousse. Topped with Raspberry Caviar it’s the perfect Valentine’s Day treat for your someone sweet.

Ingredients

  • 300ml of thickened cream
  • 200g of good quality milk chocolate
  • ¼ cup of hazelnut spread
  • 2 ¼ cups of McCain Season’s Choice Frozen Raspberries

Method

  1. Scatter McCain Season’s Choice Raspberries, over the base of 4 small-sized serving glasses and set aside.
  2. Separate the raspberry  drupelets from the main fruit, place on a freezer-proof plate and place in the freezer until needed.
  3. Place chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 10 minutes to cool.
  4. Beat cream in a bowl to soft peaks and then fold through the melted chocolate and hazelnut spread.
  5. Spoon the mousse among serving glasses over the raspberries, scatter with raspberry drupelets to resemble caviar and serve immediately.

Enjoy!

Berry Sponge Cake

Frozen Berry Sponge Cake

Frozen Berry Sponge Cake 1

This cake is easily one of my favourite cake creations . It’s simple and utterly delicious. Studded with  plump and juicy berries and refreshing raspberry ripple ice cream it’s sure to be a Christmas hit and a summer classic.

Ingredients – Cake

  • 1 x store-bought double unfilled sponge cake
  • 600ml softened Raspberry Ice Cream
  • ½ packet of Season’s Choice Three Berry Mix
  • ½ packet Season’s Choice Three Berry Mix – thawed, to decorate and serve

Ingredients – Raspberry Coulis

  • 2 cups of Season’s Choice Raspberries – frozen
  • 1/3 cup of caster suagr
  • 1 tbs of lemon juice

Ingredients – Cream Cheese Frosting

  • 125g of cream cheese – room temperature
  • 30g of butter – softened
  • 1 tsp of vanilla essence
  • 1 ½ cups of icing sugar

Frozen Berry Sponge Cake 2

Method

  1. Place 1 layer of sponge cake on a freezer suitable tray, spread with raspberry ice cream and top with ½ packet of Season’s Choice Three Berry Mix. Top with remaining cake layer and place in the freeze overnight, or for at least 4 hours.
  2. Place cream cheese, butter and vanilla in a bowl and using an electric mixer beat until pale. Gradually add icing sugar mixture and beat until combined.
  3. Transfer frozen cake to a serving plate. Top with cream cheese frosting and decorate with Season’s Choice Three Berry Mix. Refrigerate 30 minutes to soften slightly before serving.
  4. Meanwhile, place frozen Season’s Choice Raspberries, lemon juice and sugar into a large non-stick frying pan and stir to combine. Heat, stirring often over medium heat until bubbling and reduce heat and simmer for 5 minutes or until berries are very tender. Using a wooden spoon, crush raspberries until pureed. Remove from heat and set aside to cool. Pass Raspberry mixture through a fine sieve to strain and discard seeds.
  5. Serve Frozen Berry Sponge Cake with Raspberry Coulis and thawed Season’s Choice Three Berry Mix.

Frozen Berry Sponge Cake 3

Three Berry Cocktail Swizzles

Three Berry Cocktail Swizzles

Add a Three Berry Cocktail Swizzle to your summer beverages for a delicious and cooling treat. Use lemonade for kids or add some sparkling wine or gin for the big kids.

Ingredients

  • 1 packet of Season’s Choice Three Berry Mix
  • 1 bottle of lemonade or sparkling wine
  • 1 bunch of fresh mint
  • Ice cubes, to serve

Method

  1. Remove the lower leaves from the fresh mint stalks leaving the top leaves intact.
  2. Make a hole in the centre of each berry using a wooden skewer and carefully tread each berry on to the mint stalk, using the blueberries as the last berry to form a stopper.
  3. Place in a glass, top with lemonade or wine and an ice cube if desired. Serve.

Almond, Coconut and Raspberry Slice

Raspberry, Almond and Coconut Slice 1

I am not much of a baker. It think it’s the pressure of non-success if you don’t follow the recipe. Things might not rise or bind and then you’ll be left with a pile of sweet goop. That being said, I decided to give baking another shot over the weekend and make Raspberry, Almond and Coconut Slice. Lucky I did because it is DELICIOUS! It is tasty, moist and moreish – everything you want in slice. 

This slice is gluten free and it can be dairy free with a simple recipe tweak. Also, if raspberries aren’t your thing you’re crazy you can replace them with blueberries or choc-chips.

Ingredients

  • 1 ½ cups of almond meal
  • 1 cup of caster sugar
  • ¾ cup of desiccated coconut
  • 4 eggs
  • 2 tsp of vanilla extract
  • 150g of butter – melted and cooled (use Nutalex if you are making it dairy-free)
  • 1 cup of McCain Season’s Choice Raspberries – thawed

Method

  1. Preheat oven to 180C and line a 20m baking tin with baking paper.
  2. In a large bowl combine the almond meal, coconut and sugar; using a whisk to remove all lumps.
  3. In a medium bowl, whisk the butter, eggs and vanilla until well combined.
  4. Add the butter mixture to the almond meal mixture and stir until smooth and free from lumps.
  5. Slowly pour the mixture into the prepared tin and dot the top with McCain Season’s Choice Raspberries.
  6. Bake for 40-45 minutes or until golden and a test skewer removes clean from batter.
  7. Remove from oven and allow to cool in pan for five minutes before transferring to a wire rack to cool completely.

Enjoy!