Category: Food

Mulberry Lodge Spicy Plum Jam

29/11/2015

At the Lodge we're blessed to have an abundance of fruit trees around the property including - plum, nectarine, peach, fig, apple, pear and cherry, orange, lemon, lime and mandarin - I try to use as much fruit as possible in jams, chutney, sauces, cakes and desserts.

At this time of year our plums are just about ready to harvest and one of my favourite jams to make is my Plum Jam. I serve this to our guests at breakfast and I'm often asked for the recipe as its quite unusual so I thought that I'd share it with you.

Makes 7 Cups

Ingredients
1 tsp black peppercorns
1 tsp star anise seeds
6 cloves
1 cinnamon stick
2 dried bay leaves crumbled
2 cups dry red wine
1.25Kg of whole sugar
2kg plums quartered and stoned
1/3 cup (80ml) of lemon juice

Method

Place a couple of small saucers in the freezer to chill. Place spices, bay leaves wine and 1 cup of sugar in a large wide heavy based saucepan and stir over medium heat until sugar dissolves. Bring to the boil then simmer for 10 minutes. Turn off heat and leave to cool. When cool strain through a fine sieve over a bowl
Return strained syrup to pan with 1 cup water and plums. Bring to the boil. Cover with a lid and simmer over low-medium heat for 35 minutes.
Uncover pan. Add lemon juice and remaining sugar. Cook stirring until sugar dissolves. Bring to the boil then simmer, uncovered, over medium heat, skimming from the top for 45-50minutes or until jam jells when tested.
To test place a small spoonful; on a chilled saucer then return to freezer for 1 minutes. Run your finger through the chilled jam; it should be the consistency of honey and wrinkle slightly when pushed.

Once at this stage pour into hot sterilized jars and seal

Enjoy on hot buttered toast - YUM!!

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Spinach, Sun Dried Tomato & Feta Muffins

16/9/2015

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Makes 12 muffins
Ingredients:

Canola oil, to grease
375g (2 1/2 cups) self-raising flour (I use half plain and half wholemeal)
3 red onions sliced finely
1Tbsp of brown sugar
2 Tbsp of balsamic vinegar
250g (about 1/2 bunch) English spinach, trimmed, washed, dried, shredded
150g full cream feta, crumbled
110g (1/2 cup) chopped semi-dried tomatoes
2 tablespoons finely grated parmesan or vegetarian hard cheese
330ml (1 1/3 cups) milk
90g butter, melted
1 egg
1 tablespoon chopped fresh dill
Half tsp of salt
2 tablespoons finely grated parmesan or vegetarian hard cheese, extra

Method:
Preheat oven to 200°C.

Brush twelve 80ml (1/3-cup) muffin pans with canola oil to lightly grease or insert muffin cases.
Add sliced red onions, brown sugar and balsamic vinegar to a pan and sauté onions until soft (about 8 minutes)
Sift flour into a bowl. Add shredded spinach, feta, tomatoes and parmesan, caramelized onions and stir to combine. Use a fork to whisk together milk, butter, egg and dill until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined (do not over mix).
Spoon mixture into prepared pans or muffin cases. Sprinkle with extra parmesan. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Turn out onto wire rack to cool. Serve warm or at room temperature.

ENJOY !!

These scrumptious savoury muffins are one of my favourites and are perfect for breakfast, brunch or picnics. They're easy to make and made in batches of 12 you can freeze any that don't get munched right away. I like to serve them warm and they go into our guest breakfast hampers as part of our weekday breakfasts.

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Delicious Mulberry Crumble Cake !

17/2/2015

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We have a huge Mulberry Tree on our driveway which produces the most magnificent Mulberries during November each year. I'm always looking for lovely recipes for Mulberries and thought this one was perfect. as a special after dinner desert or for afternoon tea on the lawn at Mulberry Lodge. I found this delicious recipe at Cook Republic

MULBERRY CRUMBLE CAKE RECIPE - Click the more button for the recipie

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Mulberry Lodge Spicy Plum Jam

Spinach, Sun Dried Tomato & Feta Muffins

Delicious Mulberry Crumble Cake !

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