METHOD
Place all the ingredients in a large saucepan and bring to the boil. Reduce the heat to a simmer. Cook, stirring occasionally, for 30-40 minutes until the plums and onion are soft. Blend until smooth. Return to the saucepan and simmer until thick, stirring often to prevent the sauce sticking to the base. Pour into hot sterilised jars and seal. - Makes about 4 cups.
BLUEBERRY COFFEE CAKE:
Easily prepared using a food processor. Great served warm with whipped cream or yoghurt with coffee. Or excellent in lunch boxes.
INGREDIENTS
Topping: 50g butter
1/2 cup each: roughly chopped pecans, brown sugar
1 tsp each: ground cinnamon, mixed spice
Cake: 1 cups plain flour
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
3/4 cup sugar
125g butter, chopped
2 eggs
1/2 cup milk
1 tsp vanilla essence
1 cup blueberries
METHOD
Preheat the oven to 180C. Grease and line a 20cm square cake pan. To prepare the topping, place all ingredients in a food processor and blend until the nuts are finely chopped. Place to one side.
To prepare the cake, place all the ingredients - except the blueberries - into a food processor in the order listed. Blend until well combined.
Fold in the berries with a spatula. Spread into the prepared cake pan. Sprinkle the topping over the batter. Bake for 40 minutes or until a skewer inserted into the centre comes out clean.
PEACH & AVOCADO SALAD WITH CAPSICUM DRESSING:
To roast the capsicum, grill skin-side up until blackened. Let capsicum cool slightly and then place inside a plastic bag until cold. Peel.
INGREDIENTS
Dressing: 1/2 roasted red capsicum
2 Tbsp red wine vinegar
1 tsp honey
1/2 tsp vanilla paste
1/2 cup extra virgin olive oil
salt & pepper to taste
Salad: 4-6 cups rocket
2 large peaches
1 large avocado
1-2 Tbsp lemon juice
1/2 cup coriander leaves
METHOD
Peel the roasted capsicum and place in a blender with the vinegar, honey and vanilla paste. Whiz until smooth. With the motor running, gradually add the olive oil until thick and smooth. Season.
Rinse the rocket in cold water, pat dry and crisp in a plastic bag in the refrigerator.
Halve, stone, peel and slice the peaches. Halve, stone, peel and slice the avocado. Drizzle both with the lemon juice.
Gently toss in a salad bowl together with the rocket and coriander. Drizzle with the dressing just before serving. - Serves 4
MOROCCAN ROASTED APRICOTS:
Great served with lamb.
INGREDIENTS
8-10 ripe apricots
2-3 Tbsp olive oil
2 tsp each: Moroccan spices, curry powder
3 Tbsp brown sugar
salt & pepper to taste
METHOD
Preheat the oven to 180C. Halve and stone the apricots. Place in a single layer in a roasting pan. Brush with the olive oil. Combine the spices and brown sugar and sprinkle over the apricots.
Bake for 15 minutes or until just tender. Season and serve warm or at room temperature. - Serves 6
