Hello Berries - The Joy of Berries

If you are excited about berries and summer, the book “Hello Berries - Cooking, Baking and Enjoying with Berries” by Saskia van Deelen, Julia Cawley, and Vera Schäper is guaranteed to bring joy. It offers a diverse collection of local berries like blackberries, raspberries, strawberries, gooseberries, and currants. These fruits are perfect for children to snack on and are a delicious ingredient for adults when preparing various dishes – ranging from sweet to savory.

Local Superfruits

Almost no other fruit is awaited so eagerly as berries. These delectable fruits signal the arrival of summer and adorn our shrubs from spring until late summer. Not only are they tasty, but they are also packed with vitamins, minerals, and beneficial plant compounds. Berries are true gifts from nature and serve both nutritional and healing purposes.

Delicious and Berry-Powered

The full potential of these local superfruits is highlighted in Saskia van Deelen’s new cookbook. Across 173 pages, she presents a variety of recipes featuring berries. A “Little Berry Encyclopedia” towards the end of the book informs readers about the history, harvest times, nutrients, and how to use these fruits. Berries are incredibly versatile: 50 recipes for desserts, cakes, and ice creams alternate with creative savory ideas for breakfast, lunch, and dinner.

Bright Starts with Berries

Rich in vitamin C, berries are perfect for a healthy breakfast. Under the title “Good Morning Berries,” Saskia van Deelen offers recipes such as a blackcurrant smoothie, crunchy muesli with dried strawberries, or a pull-apart bread with berry butter. Also, there are recipes for baked goods with berries promised to produce moments of happiness straight from the oven.

Berries Complementing Bold and Savory Flavors

The surprising diversity of savory berry recipes adds a special touch to various dishes. They pair wonderfully with bold and spicy flavors, such as grilled fish with sweet and spicy strawberry salsa or vegetarian baked eggplants with date spread, yogurt, and currants. Additionally, they bring a unique twist to salads, such as raspberry dressing on spinach salad or strawberries with quinoa, avocado, and lemon vinaigrette.

Berries - The Stars of Summer Cuisine

These stars of summer cuisine are also enjoyed on cooler days: Saskia van Deelen shows how to dry, pickle, or create liqueurs from fresh vitamin bombs so that they can be enjoyed colorfully throughout autumn and winter. One delightful concoction is berry punch created with rosé sparkling wine. Simply mix together 100 grams each of blueberries and raspberries, 200 grams each of strawberries and currants, 4 sprigs of lemon balm, the juice of 2 lemons, 2 tablespoons of sugar, and 300 ml of currant syrup with 750 ml of sparkling water and 750 ml of rosé sparkling wine. Let it chill in the refrigerator for an hour before serving in a large pitcher.

Local Vitamin Bombs

Whether as a summer drink or dessert – these local vitamin-rich fruits are always a treat. Here’s a recipe:

Vanilla yogurt with honey and stewed berries
(4 servings)
Ingredients:
1 vanilla pod
400 grams of Greek yogurt
3 tablespoons of liquid honey
1 sprig of mint
600 grams of mixed berries
1 packet of vanilla sugar
3 tablespoons of elderflower syrup
Juice of 1 lemon

Instructions:
Split the vanilla pod lengthwise, scrape out the seeds, and mix with honey and yogurt. Place the yogurt in a sieve lined with cheesecloth over a large bowl and allow to drain in the refrigerator for at least 30 minutes.

Preheat the oven to 180 degrees Celsius (356°F).
Wash and dry the mint and berries, and set a few berries aside for decoration. In a baking dish, combine the berries with vanilla sugar, elderflower syrup, lemon juice, and the mint sprig. Cover the dish with aluminum foil and roast for approximately 15 minutes until golden brown. Stir occasionally. Remove from the oven, discard the mint, and let the fruits cool slightly.

Drain the yogurt and distribute it into 4 bowls. Serve the warm stewed berries on top.

We wish you much joy in recreating these recipes and bon appétit!

“Hello Berries - Cooking, Baking and Enjoying with Berries” by Saskia van Deelen, Julia Cawley, and Vera Schäper, Ars Vivendi Verlag, www.arsvivendi.de