Friday, 8 December 2017

Black Cherry Jam And Coconut/Macadamia Slice

Mum had 4 hungry mouths to feed (plus Dad) so she was always on the lookout for cheap and cheerful meals to make for us all.  She used to make her own blackberry jam from the berries we picked in Summer (which we also sold to the Monbulk Jam Factory nearby).  Can you imagine anyone nowadays using berries that had been picked by dozens of anonymous little kids out in the bush?  

I made these the other day for a food competition.  It really brought back the memories of childhood.  I'm not a big jam eater, but I do like a bit of the French black cherry variety.  So I decided to use that in this slice, and to add chopped macadamias rather than all coconut, for a bit of added texture and nuttiness.  (Nuttiness?  like me, do I hear you ask?) 




very tasty, my dears


(Based on a recipe from Taste.com.au; slightly adapted by moi:)



Serves: many :=) 



ingredients:


250g. ( 2 cups) plain flour

210g. (1 cup) caster sugar

125g. (1/2 cup) butter, chilled and cubed

3 large eggs

1 tsp vanilla extract

245g. (3/4 cup) of your fave jam - I used black cherry

85g. (1 cup) dessicated/shredded coconut

120g. (1 cup) of macadamias, chopped roughly into very small pieces or blitzed in the processor till crumb-like



Method:


Turn on the oven to 180C

Butter and line a slice/lamington tray with baking paper

Place the flour, half the sugar and all the butter into a food processor

Whizz till it's like bread crumbs

Add 1 egg and the vanilla

Whizz again till it forms a dough

Press the dough into your baking tray

Bake for 15-20 minutes till lightly golden

Spread the jam over the warm base

Now whisk the other 2 eggs and the other half of the sugar together, just till they're well combined

Stir in the coconut and the chopped macadamias

Spread it evenly over the jam and bake for around 25 minutes - it will be a lovely golden colour on top

Let it cool completely in the tray then slice it up



Notes:

My tray is about 30cm x 30cm x 5cm (8 x 8 x 2 inches)

I used my small processor to chop the nuts - so much easier:=)  You want some texture so leave some large bits





ingredients gathered



blitz the nuts till they look like large bread crumbs 




whizz the flour, sugar and butter till crumb-like   




add the egg and vanilla and keep whizzing till it forms a ball 




spread the dough out on the base of the tin and bake for 15-20 mins.  




whisk the eggs and stir in the sugar, coconut and macadamias 




slather the topping over the baked base and jam   




out of the oven and ready to slice




have a cuppa and a big slice of Slice :=)



my macadoodles

Friday, 1 December 2017

In My Kitchen - December 2017

Can you believe it, my friends?  The last IMK post for the year already.  How did that happen?  I'm sitting here feeling a bit overwhelmed to be honest.  I tripped over a few days ago, and have done myself some damage.  So no housework or chores have been done, and I am sitting here trying not to move too much.  And there's so much to do before Xmas - eek!


You know the drill but here it is again:

Here are the options again to add your post:

1. Adding via the link button at the bottom of this post.  Instructions can be found on the sidebar of this page, under Add your IMK link
2. Comment on this post, providing a link to your post so I can add it to the linky list below
3. Email me: sherrym1au@gmail.com, with your link or any queries about the link process






limes in my kitchen 


Our friend with the lime tree handed over some more of his bounty.  Thanks Andrew!  I use them all the time - over fish or chicken or salads or just to clean my wooden chopping boards.




love Enid Blyton 

I adored Enid Blyton's books when I was a child.  I really wanted to be one of the Famous Five so desperately.  I even planned to climb out my bedroom window and meet up with a friend at midnight!  But I fell asleep before that could happen.  She might still be waiting...  How could I possibly not buy the book then?  The recipes look simple, so I will give it a go and report back in the New Year.




beautiful ceramic plate by Starr, a local artist


I just now took this photo, so the light isn't great.  We had a big storm this morning and it has stayed grey all day.  Weird Spring weather!  Starr creates beautiful paintings, and has now expanded her repertoire into ceramics.  Mm, I may have to give Mr P. a hint for Xmas gifts.




ice-cream container

This is fabulous and just in time for Summer.  It fits into the freezer door, and is shaped to make scooping easier.  I can't wait to make some ice-cream and try it out.  (There's actually a recipe coming up soon.)




soy sauce (?) hopefully

I visited the local Japanese grocery store a few weeks ago, and ended up with this little beauty - all in Japanese, so I'm really praying it is soy sauce!




delicious fudge from our friend Marisia

Marisia makes wonderful, creamy fudge.  She is a dynamo with a hubby and kids, and a hairdressing business, and the fudge business and a coffee truck... well, I am pooped just listing it all.  She can be found at lots of Brisbane markets.  Check out her Facebook page, and you will see her marvellous coffee van Effie, the gorgeous Ford.



well, these could be anything:=)


The tiny biscuits on the left were chocolate, I think - not sweet at all.  The ones on the right were curry-flavoured rice crackers, most likely.  They are kin to the 'soft salad' crackers we usually buy, which are the most delicious and ever so slightly fishy rice crackers of large dimension.  Sounds like something out of The Princess Bride, doesn't it?




gotta love a green Kit-Kat


These were very green and a wee bit bitter, due to the matcha flavouring.  Not sure I would choose to have these again, but they were interesting.  I really want to go to Japan, to the Kit-Kat museum, and check it out.  I need to try those seasonal flavours.




my home-made mustard

Mr P. is a huge mustard fan, so I have to make a big batch a couple of times a year.  It's always a bit different, depending on the honey I use, and the various herbs and tomatoes.


Just to let you know re. next month's IMK: it will be IMK Lite!  I am going to take a month off over Xmas/New Year but I will put up the link so you guys can add your post.  I will drop by to check it out, but will leave commenting etc. till after my summer hiatus:=)

Thanks so much everyone for joining in for this last IMK post of 2017.  It has been wonderful being your host, and I really hope to see you all again next year.  Merry merry Christmas to you all!





my Xmas pudding doodlle




   
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