Gooseberry Jam

You Need:

1 Kg Frozen So Smoothies Gooseberries – R42/kg

1 Kg Granulated Sugar

1 Tbs Elderflower Cordial (optional, but yum)

1. Put Gooseberries into a pot with 120ml water and simmer until

fruit is nice and soft (about 30 min). Remove from heat

2. Roughly mash fruit to pulp, then add sugar and stir until sugar

is dissolved.

3. Place back onto heat and bring to a boil. Boil for 10 minutes.

4. To check consistency, place a drop of jam onto a cold plate and leave for 1 minute. If it wrinkles when you push the

jam, it is perfect. Otherwise boil little longer. Stir in Elderflower cordial. Spoon into prepared bottles.

Raspberry, Strawberry & Blackberry Smoothies

– 1 x So Smoothies ‘Berry Express’

frozen smoothie mix

– 1/2 cup Raspberry Yoghurt

– 3/4 cups milk (whole or 2%)

All into the smoothie maker

& Enjoy!

1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups So Smoothie Frozen Rhubarb pieces – left to thaw overnight {remove excess water}
1/2 cup chopped walnuts
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted

Preheat oven to 165 degrees C. Lightly grease two 9×5 inch loaf pans {or 1 big pan}. In a small bowl, stir together milk, lemon juice and vanilla and let it stand for 10 minutes.
In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.