Russian Style Sea Buckthorn Sauce
3 tbsp. Solberry Sea Buckthorn Puree
1 tbsp. olive oil (We use St. Spiridon)
1 clove of garlic, minced
1 tsp sugar
salt and pepper to taste
Whisk Solberry Sea Buckthorn Puree with olive oil. Add minced garlic, sugar, salt and pepper. Refrigerate. Use with chicken, fish, or as vegetable dip.
Solberry Sea Buckthorn Smoothie
1 cup of iced water
1/2 cup of mangoes, peeled and chopped (or pear, apricot, peach)
4 Tbsp. of Solberry Sea Buckthorn Puree or to your taste
1/4 tsp. Cardamom (Optional)
You can use all fruits together. Put in the blender for 30 seconds and enjoy.
Erica’s Sea Buckthorn Vinaigrette
3 tbsp. Sea Buckthorn puree (45 ml)
3 tbsp. olive oil (45ml)
1 tsp. white wine vinegar (5 ml) optional
1 tsp. honey (5 ml)
1 tsp. prepared Dijon mustard (5 ml)
pinch of course salt and freshly ground pepper
pinch of fresh or dried thyme
Whisk all ingredients together.
Refrigerate. Use with Arugula, Spinach and Avocado salad. Sprinkle with toasted almonds or pine nuts.
400 g water (I used reverse osmosis filtered water)
200 g Solberry Puree
120 g honey (or to taste)
Pour water, seabuckthorn and honey into a bowl. Mix until honey dissolves.
Transfer mixture into your ice-cream maker according to the instructions. (We gave it 30 minutes in a Cuisinart ice-cream maker).
Scoop Sorbet in a container and put in the Freezer for at least 2 hours or overnight. Garnish with fresh chocolate mint.
2 Tbsp. Grand Marnier or peach liqueur
Serve with few drops of Grand Marnier,or your favourite liqueur.
Use whipping cream instead of water. If you have an ice cream maker - follow the instructions and use Solberry Sea Buckthorn Puree as the flavouring ingredient.
Bran Muffins with Seabuckthorn Puree
2 ½ cups wheat bran
½ cup wheat germ
2 cups buttermilk
2/3 cup vegetable oil
2/3 cup brown sugar
1/3 cup Solberry puree
1/3 cup molasses
1 tsp vanilla
1 tsp cinnamon
1 cup whole wheat flour
1 cup all purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
½ cup raisins or currants
2 cups chopped apricots
Preheat oven to 375o – prep muffin tins
Mix wheat bran, wheat germ & buttermilk – let stand for 10 minutes
Beat together – oil, eggs, molasses, seabuckthorn puree, & vanilla – mix into bran mixture when ready
Sift remaining dry ingredients and add to mixture - blend gently
Fold in raisins and apricots – spoon mixture into cups
Bake for 15 – 20 minutes Cool and serve (may be frozen).
Rice Pudding with Seabuckthorn
20 g butter
2 egg yolks
200g sea buckthorn puree
Rinse rice and mix with hot water. on low heat for 10 minutes. Discard remaining water.
Pour hot milk (250 g) and butter into rice, add salt solution (salt with a touch of water).
Cook on low heat until rice is soft and all milk is absorbed, stirring occasionally.
Slightly cool the rice and add 2 slightly beaten yolks with the rest of milk.Mix well.
Grease 6 crème Brule cups with butter and spoon mixture into the cups.
Fill stainless steel tray with water and place cups, so the cups covered up to the half. Cover with foil and cook for 30 minutes on low.
Mix sea buckthorn puree with sugar and cook on low for 20 min.
Cool cups with rice pudding and spoon sea buckthorn into the cups.
Solberry Seabuckthorn Mango Sauce
1 cup of mango (approximately 150 gm)
4 tbsp. of Solberry Sea Buckthorn puree
3 tbsp. Olive oil (or other good quality cold pressed oils)
1tsp. prepared Dijon mustard
¼ tsp. salt (or to taste)
½ cup of water
Put in the blender for 30 seconds. Use with fish, chicken, vegetables or as a salad dressing
Solberry Seabuckthorn Frozen Dessert
1/2 cup of favorite Frozen Desert (We recommend Coconut Bliss or Vanilla Ice Cream)
2 Tbsp. of Solberry Sea Buckthorn puree
Drizzle Solberry Sea Buckthorn Puree over your favourite frozen desert