Recipes

    We believe good food starts with great ingredients and we are always in the kitchen perfecting simple recipes that celebrate our berries, fruit, vegetables and more. Here you’ll find a collection of our tried-and-tested favourites – easy, reliable and full of flavour. They’re recipes we make at home and happily share with friends and family. We’d love to hear from you too. If you have a favourite way to use our products, share it with us – your recipe might inspire the next Berry Ladies creation.

    Berry Ladies Smoothies

    Mixed Berry Banana Smoothie
    Tropical Mango-Pineapple Smoothie
    Mango & Spinach Smoothie

    1. Makes 2 servings (about 300ml each)

      This deliciously creamy smoothie blends frozen berries and banana into a refreshing drink. The rule of thumb is roughly 2 parts frozen fruit to 1 part liquid, so this recipe uses mostly fruit. Greek yoghurt and honey add body and sweetness. Use Berry Ladies Mixed Berry Quartet Blend or any frozen berries from the range.

      Ingredients:

      • 200 g frozen mixed berries (e.g. Berry Ladies Mixed Berry Quartet)
      • 120 g frozen banana (± 1 banana), peeled and sliced (Berry Ladies)
      • 150 ml milk (dairy or nut milk)
      • 100 g plain yoghurt (natural or Greek)
      • 15 ml honey (or to taste) (Berry Ladies)

      Optional: 1 tbsp chia or flax seeds for extra fibre (Berry Ladies)

      Method:

      1. Combine the frozen berries, banana, milk, yoghurt and honey in a blender.
      2. Blend on high speed until completely smooth. Scrape down the sides and blend again if needed.
      3. Taste and add more honey if you prefer extra sweetness.
      4. Pour into tall glasses and serve immediately.
      5. Tip: For an extra-thick smoothie, use slightly less milk or add a few ice cubes. This can be made with any berry blend or single berry (strawberries, blueberries etc.) if you prefer.
      6. Place all ingredients in a blender. Blend on high speed until smooth and creamy.

    Makes 2 servings (about 300ml each)

    This tropical smoothie uses a Berry Ladies Tropical Smoothie blend and juice for bold flavour. Our frozen Tropical Smoothie Blend (mango, pineapple, banana, strawberry) makes it easy to make. Follow the same ratio of fruit to liquid (2 parts frozen fruit to 1 part liquid). The addition of ginger or a dash of cinnamon gives a warm kick if you like.

    Ingredients:

    • 200 g frozen Tropical Smoothie Blend (Berry Ladies)
    • 100g frozen banana (1 small banana)
    • 200 ml orange or pineapple juice (no added sugar)
    • 50 g plain yoghurt (or yoghurt drink)
    • 5 g frozen ginger pieces (optional) (Berry Ladies)
    • 15 ml honey (optional) (Berry Ladies)

    Method:

    1. Put the frozen smoothie blend, banana, juice, yoghurt and grated ginger into a blender.
    2. Blend until smooth and frothy. Add a little more juice if too thick.
    3. Sweeten with honey if needed and blend again briefly.
    4. Pour into glasses and serve with a straw.
    5. Place all ingredients in a blender. Blend on high speed until smooth and creamy.

    Tip: For a coconut twist, use coconut water or coconut milk in place of juice. Spinach or kale can be added for a green variation (use about 50 g extra greens).

    Makes 2 servings (about 300ml each)

    A refreshing tropical green smoothie that’s quick to make and packed with vitamins.

    Ingredients:

    • 150 g frozen mango chunks (Berry Ladies)
    • 120g frozen banana (Berry Ladies)
    • 30 g frozen spinach (or kale) (Berry Ladies)
    • 250 ml orange juice (or milk of choice)
    • 1 tbsp (15 ml) honey or sugar (optional, to taste) (Berry Ladies)
    • 1 tsp frozen ginger pieces (optional, for extra zing) (Berry Ladies)

    Method:

    1. Place the banana, mango, spinach, juice and honey (if using) in a blender.
    2. Blend on high speed until smooth and creamy, pausing to scrape down the sides if needed.
    3. Taste and add more honey or ginger as desired; blend briefly again.
    4. Pour into glasses and serve immediately.
    5. Place all ingredients in a blender. Blend on high speed until smooth and creamy.

    Variation: Add 100 ml plain yoghurt for extra creaminess.

    Green Forest Smoothie
    Banana & Peanut Butter Smoothie

    A healthy, energising green smoothie packed with fruit, veg and superfoods.

    Makes 2 servings (about 300 ml each).

    Ingredients:

    • 40 g frozen spinach, about 4 cubes (Berry Ladies)
    • 20 g frozen kale, about 2 cubes (Berry Ladies)
    • 75 g frozen granadilla pulp (Berry Ladies)
    • 3–4 broccoli florets (± 50 g, fresh or frozen)
    • 100 g frozen banana (Berry Ladies)
    • 200 ml coconut water
    • 1–2 tsp maca powder (adjust to taste)
    • 6 fresh mint leaves
    • 2 dates, pitted
    • 1 scoop protein powder
    • ½ tsp ground turmeric
    • 50–100 ml almond milk (optional, for a creamier texture)
    • 1 tbsp (15 ml) honey (optional, to taste, Berry Ladies)

    Method:

    1. Place all ingredients in a blender.
    2. Blend on high speed until smooth and creamy. Add a splash more coconut water or almond milk if too thick.
    3. Taste and adjust sweetness with honey if needed.
    4. Pour into 2 glasses and serve immediately.
    5. Place all ingredients in a blender. Blend on high speed until smooth and creamy.

    Makes 1 serving 

    Ingredients:

    • 120g frozen banana (about 1 medium banana) (Berry Ladies)
    • 1 spoonful of peanut butter (or almond butter)
    • 2 teaspoons linseeds
    • ½ cup almond milk, yogurt or regular milk 
    • drizzle of honey 
    • Tiny drop of almond extract (or vanilla extract) 

    Method:

    1. Place all ingredients in a blender.
    2. Blend on high speed until smooth and creamy. 
    3. Pour into a glass and enjoy.

    Berry Lady Bakes

    Berry Jam Oat Crumble Bars
    Mixed Berry Nut Muffins
    Strawberry Banana Bread

    These jam bars use oats, butter and berry jam for a quick bake. A bit of honey in the base keeps them tender. Chopped nuts on top add crunch. Use Berry Ladies preserves (or any berry jam) or plain jam from the store. This recipe yields about 16 small squares.

    Ingredients:

    • 150 g rolled oats
    • 100 g plain flour
    • 80 g unsalted butter, melted
    • 50 g brown sugar
    • 20 ml honey (≈1 tablespoon)
    • Pinch of salt
    • 150 g berry jam or preserves (e.g. mixed berry or strawberry)
    • 50 g chopped nuts (walnuts or almonds, Berry Ladies)

    Method:

    1. Preheat oven to 180 °C and line a 20×20 cm square pan with baking paper.
    2. In a bowl, mix the melted butter, brown sugar and honey until combined. Stir in the oats, flour and salt to form a crumbly dough.
    3. Reserve about one-third of the crumble mix. Press the remaining two-thirds evenly into the bottom of the prepared pan.
    4. Spread the jam over the base in an even layer. Sprinkle the reserved crumble on top, then scatter the chopped nuts.
    5. Bake for 20–25 minutes until the top is golden and set. Remove and let cool completely in the pan (this firms up the bars).
    6. Lift out the slab with the paper, cut into squares, and serve.

    Tip: Swap brown sugar for coconut sugar or use golden syrup if you prefer. Use any jam flavour. To keep the bars together, make sure they cool fully before slicing.

    These moist muffins are packed with frozen berries and nuts. Honey adds extra moisture and sweetness, keeping the crumb tender. Be careful not to overmix the batter – stir until just combined for light muffins. The recipe makes about 12 regular-size muffins.

    Ingredients:

    • 250 g cake wheat flour
    • 10 g baking powder (about 2 tsp)
    • Pinch of salt
    • 50 g caster sugar
    • 1 egg (50 g), beaten
    • 250 ml milk
    • 50 g unsalted butter, melted
    • 30 ml honey (≈2 tablespoons)
    • 150 g frozen mixed berries (e.g. berries from Berry Ladies blends)
    • 30 g chopped walnuts or almonds (Berry Ladies)

    Method:

    1.  Preheat oven to 200 °C and line a 12-hole muffin tin with cases or grease it lightly.
    2.  In a large bowl, whisk together the flour, baking powder, salt and sugar.
    3.  In another bowl, combine the egg, milk, melted butter and honey. Pour this into the dry ingredients. Stir gently until the dry ingredients are just moistened – do not overmix.
    4.  Fold in the frozen berries and nuts until evenly distributed. The batter will be lumpy.
    5.  Spoon the batter into the prepared tin, filling each cup about ¾ full.
    6.  Bake for 20–25 minutes or until a skewer inserted into a muffin comes out clean. The tops should be golden.
    7.  Cool for 5 minutes in the tin, then transfer muffins to a wire rack.

    Tip: You can replace some milk with yoghurt for even moister muffins. Serve warm with butter. Leftovers freeze well.

    A moist, fruity loaf that’s a big hit at tea time. This easy quick-bread uses ripe bananas and sweet strawberries.

    Ingredients:

    • 125 g butter, softened (or 120 ml vegetable oil)
    • 150 g brown sugar (or caster sugar)
    • 2 large eggs, room temperature
    • 3 very ripe bananas, mashed (± 300 g)
    • 1 tsp vanilla essence
    • 150 g self-raising flour (or plain flour + 2 tsp baking powder)
    • ½ tsp bicarbonate of soda
    • Pinch of salt
    • 150 g frozen strawberries, chopped (thawed and drained) (Berry Ladies)

    Method:

    1. Preheat the oven to 180°C. Grease and line a 1-litre loaf tin.
    2. In a bowl, beat the butter and sugar until creamy. Beat in the eggs one at a time. Stir in the mashed bananas and vanilla.
    3. In another bowl, sift together the flour, baking soda and salt. Gradually fold the dry ingredients into the wet banana mixture until just combined.
    4. Gently fold in the chopped strawberries. Do not overmix.
    5. Spoon the batter into the prepared tin and smooth the top.
    6. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil.
    7. Let the loaf cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

    Tip: Use very ripe (overripe) bananas for best flavour and sweetness.

    Variation: Add ½ tsp ground cinnamon or ginger to the flour for warm spice. Fold in 100 g chopped nuts or chocolate chips if you like.

    Blueberry Delight Almond Muffins

    Ingredients:

    • 2 cups /315g cake wheat flour
    • 2 teaspoons baking powder
    • ¾ teaspoon salt
    • ½ cup (113g) unsalted butter, softened
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 1½ teaspoons vanilla extract
    • ¼ teaspoon almond extract
    • ½ cup milk
    • 2¼ cups / 427g fresh or frozen blueberries (Berry Ladies)
    • 2 tablespoons sugar for topping (brown or white sugar)

     

    For Cooking:

    • Non-stick cooking spray
    • 12 paper muffin liners

     

    Instructions:

    • Spray cupcake papers with a non-stick spray (such as Spray & Cook)
    • Preheat the oven to 190º celsius and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
    • In a medium bowl, whisk together the flour, baking powder and salt.
    • In the electric mixers bowl, beat the butter and granulated sugar for about 2 minutes. 
    • Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract (the batter may look a little grainy -- that's okay).
    • Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
    • Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well), they will be very full. Sprinkle a little brown or white sugar evenly on top of the muffins.
    • Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

    Berry Lady Soups

    Carrot, Ginger & Spinach Soup
    Beetroot & Ginger Soup

    A vibrant, nutrient-rich soup that’s easy and seasonal. Carrots and spinach make it full of vitamins, while potato adds body – spinach also adds iron. Fresh or frozen ginger warms the palate. Use frozen spinach (Berry Ladies) for convenience. This recipe serves 4.

    Ingredients:

    • 300 g carrots (peeled, sliced)
    • 100 g potato (peeled, cubed)
    • 1 onion, chopped
    • 1 garlic clove, crushed
    • 20 g frozen ginger (or 1 tsp ginger powder) (Berry Ladies)
    • 1 tbsp cooking oil
    • 750 ml vegetable stock or water + stock cube
    • 150 g frozen spinach (Berry Ladies)
    • 50 ml cream or coconut milk (optional, to finish)
    • 1 tbsp lemon juice
    • Salt and pepper to taste

     

    Method:

    1. Heat oil in a large pot over medium heat. Add onion, garlic and ginger. Sauté until the onion is soft (about 3–4 min).
    2. Add the carrots and potato. Pour in the stock and bring to a boil. Reduce heat and simmer for 10–15 minutes, until vegetables are very tender.
    3. Add the frozen spinach and simmer 2 more minutes, until the spinach is just wilted.
    4. Remove the soup from heat. Use a stick blender to purée the soup until smooth (or carefully transfer batches to a blender).
    5. Return the soup to low heat. Stir in the cream (if using) and lemon juice. Season  generously with salt and pepper. Heat gently, then remove from heat.
    6. Ladle into bowls and serve.

    Variation: You can substitute kale or butternut pumpkin for the spinach. For extra warmth, add a pinch of ground cumin or curry powder in step 1. If the soup is too thick, thin with a little extra stock or water.

    A vibrant, hearty soup with earthy beetroot and a hint of spicy ginger. It’s a healthy, comforting bowl for any season.

    Ingredients:

    • 2 tbsp vegetable oil
    • 1 onion (± 100 g), chopped
    • 2 cloves garlic, crushed
    • 10 g frozen ginger (Berry Ladies)
    • 500 g frozen beetroot (fresh or frozen) (Berry Ladies)
    • 1 carrot, chopped (optional, for extra sweetness)
    • 750 ml vegetable stock (or water with stock cube)
    • Salt and pepper, to taste
    • 100 ml coconut milk or plain yoghurt (optional, for creaminess)

    Method:

    1. Heat the oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until soft. Add the garlic and ginger and cook for 1 more minute.
    2. Add the beetroot (and carrot, if using) to the pot. Stir to coat in the oil. Pour in the stock and bring to the boil.
    3. Reduce heat and simmer, covered, for 20–25 minutes, or until the vegetables are very tender.
    4. Remove the pot from heat. Carefully blend the soup until smooth (using a stick blender or by transferring to a blender in batches).
    5. Return the soup to the pot. Season with salt and pepper, and stir in the coconut milk or a dollop of yoghurt if using. Heat through gently (do not boil).
    6. Ladle into bowls. Serve hot, with a swirl of yoghurt or a sprinkle of fresh coriander if you like.

    Tip: Let the soup cool slightly before blending to avoid spills, and stir well after blending to ensure an even consistency.

    Variation: For a creamier soup, replace 100 ml of the stock with coconut milk or cream. Add a squeeze of lemon or orange juice before serving for extra brightness.

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