Sunday, December 24, 2017

Macadamia Tahitian lime sponge


7 large eggs
200g macadamias, medium grated
50g spelt flour
3 tsp baking powder
5 tbsp agave nectar

80g macadamias, finely grated
1 tbsp honey
1 Tahitian lime
1 tbsp agave nectar

Kaffir lime


For the sponge
Preheat the oven to 190°C.
Add flour and baking powder to the coarsely grated macadamia and mix.
Separate the eggs.
Beat the egg whites in a large bowl until stiff. Add 2 tbsp agave nectar. Continue beating until very stiff.
Beat the egg yolks in a bowl until creamy. This takes a few minutes with a hand beater. Add 2 tbsp agave nectar. Continue beating until very creamy.
Gently lift the egg white mix under the egg yolk mix resulting in a light creamy foamy mixture. Lift the nut mixture gently under the egg mixture a little at a time.
Butter a 28cm baking form. Cover the bottom lightly with a sprinkle of flour.
Pour the mixture into the form and smooth the top.
Bake for about 25 minutes until golden on the second shelf from the bottom. Test using a knife or skewer which should come out clean. Turn the oven down to 150°C if necessary.

With cooling lychees

For the filling 
Medium grate the macadamias. Add 1 tbsp honey. Mix well.
Set aside  a little less than half of this macadamia-marzipan for decoration.
Add the juice of 1/2 lime to the rest. Mix into a spreadable paste.
Remove the cool cake from its form. Cut into 2 flat disks using a linen thread. Place the bottom sponge on a cake plate.
Mix the remaining lime juice with agave nectar. Dribble it evenly onto the bottom sponge.
Spread the paste evenly on top. Then place the top sponge on the filling.

Roll out the remaining marzipan and use a cookie cutter to cut out shapes appropriate to the occasion, (e.g. hearts). Arrange them on the top of the finished cake.

Serve in thin slices. Store wrapped in a linen cloth in a cold place or under glass.

Sunday, April 30, 2017

Macadamia confectionary

300g organic raw macadamia nuts
1 meyer’s lemon
2 tbsp light clear honey.
all organic

medium grate 300g macadamia nuts into a bowl.
Add finely grated rind of a Meyer lemon and the juice of half a lemon. Mix.
Add 2 tbsp clear honey (Mallee honey). Mix well.
Press and compact the mixture with a spoon. Knead it. Press down and leave it in a cool place for 2 hours.
Cut into small portions and serve.
Store wrapped in greaseproof paper.

Marzipan, varieties and origin
Marcipane or "The bread of Marcus" originated from Persia. It is based on almonds and made its way via the 13th century crusades to Europe. Since 1809 Königsberg marzipan is known for its flamed confectionary surface, which results in a golden-brown finish. It contains almonds, rose water and jam.

Frankfurt Bethmännchen cookies are made from marzipan with almond, powdered sugar, rosewater, flour and egg. Since 1393 they have been sold at the Frankfurt's Christmas market. After one and a half centuries of manufacturing, its form and recipe has never been changed.

In the land of macadamia it is obvious to adjust these old cultural traditions to a contemporary and geographic setting.

Lovis Corinth, Königsberger (Kaliningrad) Marzipantorte, (marzipan cake), 1924

See also
Finger lime macadamia confectionary

Saturday, April 29, 2017


8 large juicy organic tomatoes
5 large organic garlic cloves
3 tbsp cold pressed olive oil

2 medium organic onions
2 firm organic aubergines

2 small organic zucchinis, sliced.
3 tbsp cold pressed olive oil

Make a tomato sauce. You may prefer to do this the day before and use some of it for a spaghetti sauce.
Pour boiling water over tomatoes and peel them.
Press garlic and fry slowly in a pan.
After a few minutes add sliced tomatoes and cover with a lid.
Continue to cook on a low heat for about 5 hours until the liquid has mostly evaporated and a sugo (sauce in Italian) remains. Stir occasionally. Remove lid for some periods to reduce the liquid.

Garlic, easy to peel

Chop onions and fry slowly in olive oil, stirring occasionally until lightly golden.
Rinse the aubergines and press out the brown liquid.
Cut aubergines into cubes.
Add aubergines to the onions.
Fry for 10 minutes, stirring occasionally.
Add zucchini slices.
Fry for 5 minutes stirring occasionally.
Add the tomato sauce, stir in and cover. Cook for about 30 minutes
Add the chopped basil.

Heritage Tomatoes

Serve hot with penne pasta. Cheese top the left overs on the next day and bake in the oven.

Wednesday, April 19, 2017

Baked Macadamiazan


organic macadamia nuts - any amount
lemon juice
light agave syrup

Preheat the oven to 150°c.
Grate the nuts coarsely into a bowl with a medium hand grater.
Add lemon juice, agave syrup to taste. Mix.
Stir in enough water to make a moist but solid mixture.
Knead and form into a dough.
Butter a baking tray.
Cut the nut mixture into cookie sized pieces and form into suitable shapes.
Place on the baking tray and bake for about 25 minutes until golden.
Remove from oven and cool
Cover and store in a tin.

Yellow-shouldered Hover Fly in macadamia flowers
This recipe depends on your taste as regards sweetening, and amount of lemon juice. If you like it very lemony, leave out the water and take a lot of lemon juice. If you like it very sweet, leave out the water and take more agave syrup. Vary the amount of nuts according to your needs.

Monday, April 3, 2017

Cultured Mushroom Diversity

Cultured mushroom diversity on offer at the Frankfurt weekly farmer's market (Konstablerwache).

In the truffle (and chanterelle) season, it is off to the 'Italian' restaurant/s for some of that UNESCO's Intangible Cultural Heritage

1. Golden oyster mushroom, Pleurotus cornucopiae var. citrinopileatus
2. Pink oyster mushroom, Pleurotus djamor
3. Butterscotch mushroom, Pholiota microspora, Pholiota nameko or shortly nameko
4. Shimeji
5. Boletus
6. Chanterelle, Cantharellus cibarius,