Thursday, February 22, 2018

Finger lime macadamia confectionary

GET

300g organic raw macadamia nuts
1 Tahitian lime
2 tbsp light clear honey
4 finger limes (Microcitrus australasica)
all organic


DO

Medium grate 300g macadamia nuts into a bowl.
Add the juice of the Tahitian lime. Mix.
Cut a finger limes in half lengthwise. Press the caviar-like fruit flesh out into a bowl. Remove any seeds. Add half to the mixture Add 2 tbsp clear 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 roll them into small balls between the palms of your hands.
Place the balls a few at a time on the remaining finger lime caviar and move the bowl so the balls become covered in finger lime. If necessary, use more finger limes.
Store in glass jars in the fridge.

Click for close up of vegan 'caviar'.

note:

This recipe will make a small number of high quality pieces of confectionary.

Thursday, February 8, 2018

Bunya burgers

get

4 small to medium champignon mushrooms chopped small
75g medium grated macadamias
10 bunya "nuts" of the Bunya pine (Araucaria bidwillii)
1 Tbsp tahini
2 slices white bread
3 Tbsp wholemeal flour (spelt flour)
lemon thyme
4 tbsp cold-pressed organic olive oil

do

Remove the hard shell from the bunyas using a short sharp pointed knife. Carefully stab each bunya nut and the press down the knife blade to cut along one side. Remove the soft nut.
Steam the bunyas for 1 hour. Medium grate them.
Soak the bread in boiling water for 30 minutes. Drain and press out the water.
Mix the bread, bunyas, chopped mushrooms, herbs and the ground nuts in a large bowl. Add the tahini.

Click to enlarge the pink fresh colour
Stir well until a sticky mixture forms. Mix well. Knead.
Press the mixture down with a spoon so it is compressed.
Spread the flour on a large dinner plate.
Half fill a dessert bowl with water. Dip a tablespoon in the water and wet your clean hand with water.
Scoop out small amounts of the mixture with the tablespoon to make a spoon-shaped little burger. The water prevents the mixture sticking to the hand and spoon. It also moistens the outside of the burger.
Squeeze the burger onto the spoon, then push it off onto the floured plate. Repeat until all the burgers are made.

Araucaria Bidwillii
Turn the burgers so there is flour on both sides. Add more flour if necessary. Let the floured burgers stand on the plate for some time turning occasionally so they are well covered with flour.
Heat the olive oil in a frying pan at a low to medium temperature.
Fry the burgers in it until golden. Add more olive oil if necessary.
Serve hot immediately or cold on a sandwich.

see also
Bunya Nut and Macadamia Burgers

Sunday, December 24, 2017

Macadamia Tahitian lime sponge


get

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

do

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.


Decoration
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


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

DO
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.

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

See also
Finger lime macadamia confectionary

Saturday, April 29, 2017

Ratatouille


GET
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
Basil

DO
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

get

organic macadamia nuts - any amount
lemon juice
light agave syrup
water

do
 
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


Images:
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,

Sunday, July 24, 2016

Sunken Sour Cherry Nut Cake

Get
70g organic almonds
300g organic hazelnuts
8 tbsp agave nectar
3 eggs separated
125g unsalted butter
about 80g light spelt flour
1 packet Weinstein baking powder (15 - 20 g)
250g fresh dark red sour cherries
Do
Wash and pit the sour cherries. Place in a bowl to save some juice.
Grate the almonds and hazelnuts coarsely.
Preheat the oven to 190°.
Beat the soft butter in a large bowl with a wooden spoon until it is smooth. Beat in alternately the egg yolks and 5 tbsp agave nectar. Beat well into a soft mixture.
Add the flour mixed with the baking powder a tablespoon at a time while beating. Beat well.

Whip the egg whites until stiff, then add the remaining agave nectar and continue beating until very stiff.
Mix some of the egg white under the mixture to keep it soft and moist.
Fold in the nut meal into the mixture gradually.
Fold in the remaining egg whites.

Butter a 28 cm baking form and dust it with a little flour.
Add the mixture to the form and spread it evenly.

Decorate with the cherries. Dribble a little of the juice on the fruit
Bake on the 2nd shelf from the bottom for 25 minutes. Cover it with paper. Turn the oven down and bake for a further 20 minutes at 150°c. It should be golden-brown on top. Test with a thin knife that it is cooked. The knife should come out clean. If it is not clean, return covered to the oven for another 10 minutes and then test again. Turn off the oven. Allow the cake to cool in the oven with the door partly open.
Remove from form onto a cake plate when cool.
Store in a linen cloth.
This sour cherry cake is a good alternative to Black Forest cake. When served with whipped cream it has a similar character, without chocolate but more nutty than the Black Forest cherry cake.

Thursday, July 14, 2016

Gooseberry hazelnut cake

Get
70g organic almonds
300g organic hazelnuts
8 tbsp agave nectar
3 eggs separated
125g unsalted butter
about 100g light spelt flour
1 packet Weinstein baking powder (5 level tsp)
250g fresh ripe red gooseberries (or Cape gooseberries)

Do
Grate the almonds and hazelnuts coarsely.
Preheat the oven to 190°.
Beat the soft butter in a large bowl with a wooden spoon until it is smooth. Beat in alternately the egg yolks and 5 tbsp agave nectar. Beat well into a soft mixture.
Add the flour mixed with the baking powder a tablespoon at a time while beating. Beat well.

Whip the egg whites until stiff, then add the remaining agave nectar and continue beating until very stiff.
Mix some of the egg white under the mixture to keep it soft and moist.

Click images to enlarge
Fold in some of the nut meal into the mixture gradually.
Fold in the remaining egg whites. Fold in the remaining nut meal.

Butter a 28 cm baking form and dust it with a little flour.
Add the mixture to the form and spread it evenly.

Decorate with the gooseberries. Dribble a little agave nectar on the fruit
Bake on the 2nd shelf from the bottom for 25 minutes. Cover it with paper. Turn the oven down and bake for a further 30 minutes at 120°c. It should be golden-brown on top. Test with a thin knife that it is cooked. The knife should come out clean. If it is not clean, return covered to the oven for another 10 minutes and then test again. Turn off the oven. Allow the cake to cool in the oven.
Remove from form onto a cake plate when cool.
Store in a linen cloth.

Cape gooseberries dreaming
Tip
The tangy sour gooseberries compliment the sweet nut cake. Cape gooseberries (Physalis peruvian) could be used in the southern hemisphere.

Saturday, July 9, 2016

Cherry cheese cake


GET
200g wholemeal spelt flour
1 tbsp agave syrup
1 egg yolk
125g organic butter

1kg organic quark (curd cheese)
5 tbsp organic agave syrup
75g wholemeal spelt flour
3 organic free-range eggs, separated
1 egg white
 ½ untreated lemon
200g dark red cherries, pitted

DO
Grate lemon peel and press out the juice.
Put spelt flour into a large stainless steel bowl.
Mix in agave syrup and egg yolk.
Add butter in flakes and knead to a pastry. Add more flour if it is sticky.
Cool
Preheat oven to 175°c.
Roll out pastry into a 28cm buttered round baking form with sides about 3 cm high. Pierce the bottom with a fork in several places. Cover with baking paper and place light weights on it (e.g. tea spoons)
Bake pastry shell for 3 to 5 minutes. Remove from oven.

Beat quark, 3 egg yolks, 3 tbsp agave syrup, flour.
Add lemon and mix.

Beat 4 egg whites and add 2 tbsp agave syrup. Continue beating until stiff.
Fold in the egg white mixture.

Add a little filling to pastry shell to cover the bottom. Arrange cherries evenly on it. Add the remaining filling to pastry shell covering the cherries.
Bake at 175°c for 30 minutes. Then turn oven down to 140° and bake for a further 35 minutes.
Turn off oven and leave the cake in it for another 20 minutes.
Remove from form.
Best eaten when cool especially on the second day and thereafter.

Saturday, July 2, 2016

Jostaberry Dessert Sauce


Jostaberries (Ribes nidigrolaria) are a cross between black currants and gooseberries. The name Jostaberry combines the German words for blackcurrant (Johannisbeere) and gooseberry (Stachelbeere). They are much larger than black currants and have a tangy-sweet flavor.


GET
400 g of Jostaberries
1 cup of water
Agave nectar


DO
Boil water, add cleaned and washed berries. The fruit should be almost covered in water. Turn down the heat very low and add the lid for 3 min. Add the agave nectar. Take the pot off the stove and let it stand for another 3 min. Press content through a sieve. Refrigerate and serve with a white dessert like yogurt, ice cream, semolina or milk rice pudding.

Friday, July 1, 2016

Hazelnut and cherry cake

Get
100g organic almonds
200g organic hazelnuts
8 tbsp agave nectar
4 eggs separated
150g unsalted butter
about 100g light spelt flour
1 packet Weinstein baking powder (5 level tsp)
20 large dark cherries, pitted

Do
Grate the almonds and hazelnuts coarsely.
Preheat the oven to 190°.
Beat the soft butter in a large bowl with a wooden spoon until it is smooth. Beat in alternately the egg yolks and 5 tbsp agave nectar. Beat well into a soft mixture.
Add the flour mixed with the baking powder a tablespoon at a time while beating. Beat well.

Whip the egg whites until stiff, then add the remaining agave nectar and continue beating until very stiff.
Mix some of the egg white under the mixture to keep it soft and moist.
Fold in some of the nut meal into the mixture gradually.
Fold in the remaining egg whites. Fold in the remaining nut meal.

Butter a baking form and dust it with a little flour.
Add the mixture to the form and spread it evenly.
Decorate with the cherries and press them lightly into the mixture.
Bake on the 2nd shelf from the bottom for 25 minutes. Cover it with paper. Turn the oven down and bake for a further 10 minutes at 120°c. It should be golden. Test with a thin knife that it is cooked. The knife should come out clean. If it is not clean, return covered to the oven for another 10 minutes and test again. Turn off the oven.

Cool in form in the open oven.
Remove from form when cool.
Store in a linen cloth.

Note
This cake can also be made with other fruit such as black currents or plums.
Coarsely grated nuts give it a good texture but finely grated is also good.

Wednesday, June 29, 2016

Cold Sour Cherry Fruit Soup

Fruit soups are customary in the northern hemisphere in summer. They can be made with any edible fruit, but sour cherries are the best seasonal option. There is no other cherry that has such a distinct flavour like this variety. Tart cherries or dwarf cherries also have many health benefits.


GET
600 g sour cherries (Prunus cerasus)
1 lemon
1 vanilla pod
1 cinnamon stick
Some agave syrup
600 ml of water or orange/cherry juice
(beware of sugar in fruit juices)
all organic


DO
Wash, pluck and pit the cherries. Remove vanilla from pod. Wash lemon and peel the rind very thinly. Squeeze out juice and remove pits. Boil water/juice and add, the vanilla /pod, cinnamon and lemon rind. Boil and immediately reduce the heat. Simmer for 5-7 min. Remove the lemon rind, the cinnamon stick and the vanilla pod. Add the agave, stir and let it cool. Refrigerate and serve cooled with yoghurt or ice cream.


The Australian 'sour cherry' (Syzygium corynanthum) might be an 'equivalent' from the southern hemisphere. I would add a lot of Davidson plum as well for tartness.