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  • The Blackcurrant Foundation - Nutrition & Health | Vision
    get essential nutrients into our diet But this is often easier said than done By visualising this task as a rainbow it may help to keep healthy eating on track by eating a wide variety of different coloured fruits and vegetables Blackcurrants are full of health promoting antioxidants called anthocyanins which give blackcurrants their distinctive dark purple colour The darker the blackcurrant the more anthocyanins it contains and the better it is for you British blackcurrants are grown and bred especially for their deep colour making them extra good for you Blackcurrants are also especially rich in Vitamin C containing more than three times as much as an orange They can even help prevent joint inflammation eyestrain and urinary infections Find out more about how eating blackcurrants can help keep you healthy Vision Can blackcurrants help my eyesight Scientists have discovered that dietary antioxidants play an important role in maintaining eye health and vision particularly in preventing cataract Cataract is a common degenerative eye disease and is associated with getting older It results from the build up of oxidised proteins in the lens of the eye which prevents light from entering Some antioxidants like Vitamin C have been found to

    Original URL path: http://www.blackcurrantfoundation.co.uk/nutrition_health_vision.html (2016-04-26)
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  • The Blackcurrant Foundation - Recipes | Breakfast
    of the mouth watering recipes which we have created to help get you started Warm venison salad with blackcurrant dressing Pork medallions with blackcurrant apple and crispy sage Coming soon Duck with Cassis and Blackcurrants Home The Blackcurrant Recipes Nutrition

    Original URL path: http://www.blackcurrantfoundation.co.uk/recipes_savoury.html (2016-04-26)
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  • The Blackcurrant Foundation - Recipes | Breakfast
    have created to help get you started Blackcurrant with Greens Chocolate blackcurrant and pear smoothie Summer Berry smoothie Totally tropical smoothie Wind Cheater Vitamin C Blackcurrant Boost Blackcurrant Breakfast A Berry Boost for Anti Ageing Blackcurrants Bone builder Fruitful Boost

    Original URL path: http://www.blackcurrantfoundation.co.uk/recipes_drinks.html (2016-04-26)
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  • The Blackcurrant Foundation - Recipes
    chop the apples into small chunks and place the fruit in a large preserving pan or a very large saucepan Add the blackcurrants and cassis along with 2 tablespoons of water and cook over a low heat for 10 15 minutes until the apple and blackcurrants have reduced to a soft pulp add a little more water if the fruit sticks to the base of the pan Add the sugar and stir over a low heat until it is completely dissolved Raise the heat and bring to the boil Cook the jam at a rapid boil stirring occasionally to prevent the jam burning on the bottom of the pan The jam should take 5 7 minutes to reach setting point to test when it is ready spoon a small amount of jam on to a cold saucer Leave for one minute and then using the tip of your finger push the jam and if it wrinkles then setting point has been reached If it isn t quite ready continue to boil the jam and test 2 minutes later Towards the end of the cooking time sterilise the jars Preheat the oven to 120C fan 110 gas ½ Wash and dry

    Original URL path: http://www.blackcurrantfoundation.co.uk/recipes_apple_blackcurrant.html (2016-04-26)
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  • The Blackcurrant Foundation - Recipes
    water then leave to cool slightly In another bowl use an electric hand mixer to whisk the eggs and 350g sugar with a pinch of salt for about 10 minutes until pale and thick Lightly fold the chocolate and almonds into the egg mixture then pour into the tin and bake on a baking tray for 45 minutes Meanwhile make the blackcurrant ginger sauce Place the blackcurrants stem ginger ginger

    Original URL path: http://www.blackcurrantfoundation.co.uk/recipes_chocolate_blackcurrant.html (2016-04-26)
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  • The Blackcurrant Foundation - Recipes
    lemon zest and bring to the boil Take off the heat and set aside leaving the cream to infuse Add the blackcurrants 50g sugar and 1 tablespoon of water to a small saucepan and cook for 4 5 minutes or until the juices reduce to a thick syrup stirring occasionally so that the fruit does not stick to the bottom of the pan Cool a little then divide the blackcurrant mixture between the ramekins Preheat the oven to 170C fan 160C gas 3 In a large bowl beat the egg yolks with 50g of the caster sugar until well blended but not foamy Re heat the cream until hot again and slowly pour into the sugar and egg mixture beating again until combined Strain the custard into the ramekins then place them in a roasting tin each covered loosely with foil making a hole in the centre for steam to escape Make a bain marie by pouring hot water from the kettle into the tin to halfway up the side of the ramekins Bake for 30 40 minutes or until the custards are just barely set in the centre check after 25 minutes Remove the ramekins from the oven and

    Original URL path: http://www.blackcurrantfoundation.co.uk/recipes_lemonthyme_blackcurrant.html (2016-04-26)
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  • The Blackcurrant Foundation - Recipes
    turn the paper over 2 Preheat the oven to 130C 110Cfan mark ½ 3 Put the egg whites into a large clean bowl and whisk until stiff Gradually add two thirds of the sugar a tablespoonful at a time whisking between each addition Mix the cornflour into the remaining third of sugar and add all at once and whisk until very stiff and glossy Carefully fold in the vanilla and vinegar 4 Scoop the meringue onto the paper and push the meringue out to fill in the circle creating a dip in the middle flick the meringue into peaks or swirls around the edge 5 Bake in the oven for 1¼ hours or until firm and crisp around the edges Remove from the oven and leave to cool The meringue may very well crack and sink a little transfer to a flat serving plate 6 While the meringue cooking put the blackcurrants into a pan with 3 tablespoon water and gently bring to simmer cook for 1 2 minutes until the juice just begins to run from the fruit and colour the juices 7 Blend the cornflour with 2 teaspoons of water add to the pan and simmer until the

    Original URL path: http://www.blackcurrantfoundation.co.uk/recipes_pavlova.html (2016-04-26)
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  • The Blackcurrant Foundation - Recipes | Lunch
    sugar sifted 284 ml whipping cream blackcurrants and whipped cream to decorate Cooking Instructions 1 Puree the blackcurrants and orange juice then stir in the icing sugar 2 Whip the cream until fairly thick and fold into the blackcurrant mixture 3 Spoon the mixture into a 500 g loaf tin Cover with clingfilm or foil and freeze until firm 4 Turn out on to a plate and decorate with blackcurrants

    Original URL path: http://www.blackcurrantfoundation.co.uk/recipes_blackcurrant_ice_cream.html (2016-04-26)
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