Tree to Table

theses green beauties came from one of our plum trees down in the chook yard. thought we would give ripening them inside a go as the birds are very greedy & don't like to leave us any.

wiped them all with a damp Flannel cloth & then placed them into paper bags to ripen. about 3 weeks later they were nice & ripe, ready to eat. after 2 weeks check them every day until they are ready.

Plum Upside Down Cake


50g Butter
1/3 cup Brown Sugar
125g Butter
1 cup Sugar
1 tsp Vanilla
2 Eggs
1/2 cup Almond meal
1 1/2 cups SR Flour
Plums [i used about 13 or 14 it will depend on the size of your pan]

Grease your pan & line with paper on the bottom [no need to do the sides]
Melt the 50g of Butter & pour over the lined bottom
Sprinkle the Brown Sugar over the melted butter set aside

Beat 125g Butter, Sugar & Vanilla until pale & creamy [or not so pale if you have fresh free range eggs]
Add Eggs & beat well
Fold in the Flour & Almond meal

Halve your plums & remove the seed, place skin side down on top of the brown sugar until the bottom is covered
Spoon mixture over the Plums & smooth with the back of your spoon
Bake 40 to 45 mins
Stand cake in tin for 10 mins before turning out
The paper should be left in the bottom of the pan when the cake comes out
Serve hot or cold with Cream or Ice Cream or on its own with a dusting of Icing Sugar

 

Green Shake Combos all with spinach

Banana & Strawberry
Banana & Rockmelon
Banana & Pineapple
Raspberry & Strawberry
Banana &; Blueberry
Orange & Pineapple

Tiramisu 


1cup Sugar
4 Egg Yolks
1 1/2 tsp Vanilla
1pk Cream Cheese
1 3/4 cups Cream
1 Tbl Coffee
1 1/4 cups hot water
1 pk Lady Finger Biscuits
1 cup Dark Chocolate chopped

Beat Sugar, Egg Yolks & Vanilla for about 1 min.
Add Cheese & mix until smooth.
Place in the fridge for about 1 hour

Whip your cream & then fold into your Cream Cheese
Place back into the fridge for 1 hour
Add Coffee to the Hot Water & leave to cool in a bowl

Dip Lady Fingers into the coffee one at a time [don't leave in the coffee or they will fall apart]
Place a row of fingers in the bottom of your chosen dish
Sprinkle Chocolate over the fingers then spoon a layer of Cheese mix over that
Continue until your are left with the Cheese mix at the top of the bowl add the last of the Chocolate
Place back into the fridge until needed
Best made one or two days before served

i usually make this in a glass trifle bowl but we were taking it to a BBQ so i made it in a glass dish with a lid, much easier for travelling.

This time with the left over Egg Whites i made single serve mini Pavlova's