Davidson's plum sauce

get
1 kg Davidson's plums, images of the Australian rainforest tree
1kg organic raw sugar
1 cup water

do
Place the plums with the water in a large pot. Boil. Allow to cook for 15 minutes until the plums break down.
Press the plum mass through a fine sieve to remove the seeds, so that a smooth sour liquid is formed. Return it to the stove and reheat.
Add the sugar and allow to simmer for 10 minutes until the sugar is dissolved, stirring occasionally.
Use less or more sugar according to your preference (see tip below).
Bottle it up in jars or bottles and store in the fridge.
Serve cold with yoghurt or ice cream on a hot day.

tip
Because Davidson's plums are extremely sour - too sour to even try to eat raw - they need a lot of sugar. It is always good to reduce sugar wherever possible, but in this recipe quite a lot is used. You can try to cut it back, but test the sauce while preparing it otherwise it may be too sour for you or your friends to eat.

The plums can be frozen for several months before using them in this way. It also is very delicious with ice cream or yogurt.

See also
Davidson's Plums with Cashew Cream

Image 1. Plum sauce 2. Biscuits with Davidson's jam/sauce, Davidson's plum and leaf

Macadamia Honey Biscuits

get
250g organic unsalted butter
170g organic honey (bush honey)
2 tsp ground cinnamon
2/3 nutmeg, grated
250g organic chopped macadamia nuts
600g organic spelt flour


do
Beat butter and honey smooth with a wooden spoon.
Add cinnamon and nutmeg. Beat.
Mix in nuts.
Mix in 550g flour and knead into a dry dough. Add more flour if sticky. Cool for 15+ minutes.
Preheat oven to 190°c.

Sprinkle a little of the remaining flour on a tea towel (linen). Roll our half of the pastry quite thin. This will further crush some of the nuts. Turn the pastry once or twice so it does not stick to the cloth.
Stamp out biscuits. Press down hard to cut through any large pieces of nut.
Butter a baking tray.
Place the biscuits on it and bake in the oven for 13 minutes on the second shelf from the bottom.
Repeat until all the dough is used up.
Store in a tin.
Image: Franz Marc, Wheat, 1907 via Zeno

Greek Vegetable Casserole with Feta

Get
4 - 5 large waxy peeled potatoes
1 - 2 large aubergines
5 - 6 zucchinis
2 - 3 large carrots
1 - 2 large onions
10 tomatoes
6 - 10 cloves of garlic
2 bay leaves
Some peppercorns & marjoram, fresh parsley
Olive oil

200 g Goats milk feta (for 2 people)
Flour & Olive oil

Brown rice (optional)



Do
Fry onion in olive oil, add chopped carrots, then add chopped potato chunks.
Skin tomatoes and roll aubergine pieces in salt, let them drain.
Cut zucchinis & garlic and set aside.
After 15 min. of soaking, wash aubergine and drain well.
Cut skinned tomatoes small. Add aubergine and tomatoes to the pot.
All vegies should be well covered, if not, add a little vegetable stock or boiling water.
Add herbs and pepper, simmer till the potatoes are tender.
Then add the zucchini for a short time.
Sprinkle with fresh chopped parsley

Cut the FETA into 4 wedges
Roll in flower & put on a greased baking dish
Cook in the oven till golden (for 20 min at approx. 200 degrees, second shelf from the bottom)

Can be served with steamed brown rice, but if a lot of potatoes are included, rice is not necessary.
Image 2: Renoir, Pierre-Auguste, 1881, via Zeno