Friday, 8 December 2017

Black Cherry Jam And Coconut/Macadamia Slice

Mum had 4 hungry mouths to feed (plus Dad) so she was always on the lookout for cheap and cheerful meals to make for us all.  She used to make her own blackberry jam from the berries we picked in Summer (which we also sold to the Monbulk Jam Factory nearby).  Can you imagine anyone nowadays using berries that had been picked by dozens of anonymous little kids out in the bush?  

I made these the other day for a food competition.  It really brought back the memories of childhood.  I'm not a big jam eater, but I do like a bit of the French black cherry variety.  So I decided to use that in this slice, and to add chopped macadamias rather than all coconut, for a bit of added texture and nuttiness.  (Nuttiness?  like me, do I hear you ask?) 

very tasty, my dears

(Based on a recipe from; slightly adapted by moi:)

Serves: many :=) 


250g. ( 2 cups) plain flour

210g. (1 cup) caster sugar

125g. (1/2 cup) butter, chilled and cubed

3 large eggs

1 tsp vanilla extract

245g. (3/4 cup) of your fave jam - I used black cherry

85g. (1 cup) dessicated/shredded coconut

120g. (1 cup) of macadamias, chopped roughly into very small pieces or blitzed in the processor till crumb-like


Turn on the oven to 180C

Butter and line a slice/lamington tray with baking paper

Place the flour, half the sugar and all the butter into a food processor

Whizz till it's like bread crumbs

Add 1 egg and the vanilla

Whizz again till it forms a dough

Press the dough into your baking tray

Bake for 15-20 minutes till lightly golden

Spread the jam over the warm base

Now whisk the other 2 eggs and the other half of the sugar together, just till they're well combined

Stir in the coconut and the chopped macadamias

Spread it evenly over the jam and bake for around 25 minutes - it will be a lovely golden colour on top

Let it cool completely in the tray then slice it up


My tray is about 30cm x 30cm x 5cm (8 x 8 x 2 inches)

I used my small processor to chop the nuts - so much easier:=)  You want some texture so leave some large bits

ingredients gathered

blitz the nuts till they look like large bread crumbs 

whizz the flour, sugar and butter till crumb-like   

add the egg and vanilla and keep whizzing till it forms a ball 

spread the dough out on the base of the tin and bake for 15-20 mins.  

whisk the eggs and stir in the sugar, coconut and macadamias 

slather the topping over the baked base and jam   

out of the oven and ready to slice

have a cuppa and a big slice of Slice :=)

my macadoodles

Friday, 1 December 2017

In My Kitchen - December 2017

Can you believe it, my friends?  The last IMK post for the year already.  How did that happen?  I'm sitting here feeling a bit overwhelmed to be honest.  I tripped over a few days ago, and have done myself some damage.  So no housework or chores have been done, and I am sitting here trying not to move too much.  And there's so much to do before Xmas - eek!

You know the drill but here it is again:

Here are the options again to add your post:

1. Adding via the link button at the bottom of this post.  Instructions can be found on the sidebar of this page, under Add your IMK link
2. Comment on this post, providing a link to your post so I can add it to the linky list below
3. Email me:, with your link or any queries about the link process

limes in my kitchen 

Our friend with the lime tree handed over some more of his bounty.  Thanks Andrew!  I use them all the time - over fish or chicken or salads or just to clean my wooden chopping boards.

love Enid Blyton 

I adored Enid Blyton's books when I was a child.  I really wanted to be one of the Famous Five so desperately.  I even planned to climb out my bedroom window and meet up with a friend at midnight!  But I fell asleep before that could happen.  She might still be waiting...  How could I possibly not buy the book then?  The recipes look simple, so I will give it a go and report back in the New Year.

beautiful ceramic plate by Starr, a local artist

I just now took this photo, so the light isn't great.  We had a big storm this morning and it has stayed grey all day.  Weird Spring weather!  Starr creates beautiful paintings, and has now expanded her repertoire into ceramics.  Mm, I may have to give Mr P. a hint for Xmas gifts.

ice-cream container

This is fabulous and just in time for Summer.  It fits into the freezer door, and is shaped to make scooping easier.  I can't wait to make some ice-cream and try it out.  (There's actually a recipe coming up soon.)

soy sauce (?) hopefully

I visited the local Japanese grocery store a few weeks ago, and ended up with this little beauty - all in Japanese, so I'm really praying it is soy sauce!

delicious fudge from our friend Marisia

Marisia makes wonderful, creamy fudge.  She is a dynamo with a hubby and kids, and a hairdressing business, and the fudge business and a coffee truck... well, I am pooped just listing it all.  She can be found at lots of Brisbane markets.  Check out her Facebook page, and you will see her marvellous coffee van Effie, the gorgeous Ford.

well, these could be anything:=)

The tiny biscuits on the left were chocolate, I think - not sweet at all.  The ones on the right were curry-flavoured rice crackers, most likely.  They are kin to the 'soft salad' crackers we usually buy, which are the most delicious and ever so slightly fishy rice crackers of large dimension.  Sounds like something out of The Princess Bride, doesn't it?

gotta love a green Kit-Kat

These were very green and a wee bit bitter, due to the matcha flavouring.  Not sure I would choose to have these again, but they were interesting.  I really want to go to Japan, to the Kit-Kat museum, and check it out.  I need to try those seasonal flavours.

my home-made mustard

Mr P. is a huge mustard fan, so I have to make a big batch a couple of times a year.  It's always a bit different, depending on the honey I use, and the various herbs and tomatoes.

Just to let you know re. next month's IMK: it will be IMK Lite!  I am going to take a month off over Xmas/New Year but I will put up the link so you guys can add your post.  I will drop by to check it out, but will leave commenting etc. till after my summer hiatus:=)

Thanks so much everyone for joining in for this last IMK post of 2017.  It has been wonderful being your host, and I really hope to see you all again next year.  Merry merry Christmas to you all!

my Xmas pudding doodlle

    An InLinkz Link-up

Sherrys Pickings

Sunday, 26 November 2017

Miss Kay's Burger Bar - Review

Regular readers may be aware that I'm not too keen on the burger craze sweeping the nation.  Frankly I'm over it, but it seems the restaurant world and eating populace is not yet with me.  (Hurry up guys.)  So in the spirit of research, hubby and I headed out to Miss Kay's to try their versions.  And we were fairly pleased with the result.

One of my biggest bug-bears is the amount of sugar that goes in burger buns, and even in the batter for onion rings and chips.  What's with that?!  Thank goodness Miss Kay's doesn't go down that path.  Yay, proper buns with real lettuce (no weeds) and tomato.  Crazy old-fashioned drinks like spiders and milkshakes.  Yum. 

looking up outside Miss Kay's 

Miss Kay's is in a busy shopping precinct in Mitchelton, surrounded by lots of shops and cafés, with a train station running down the bottom of it.  Kinda cute watching the trains speed by, as you eat your burger and slurp on your shake.

creaming soda spider $5

I started with a creaming soda spider.  Ah, how it brought back childhood memories of mum giving us a spider made with Fanta or Coke.  This was fun and nostalgic, and amazingly delicious.  It was creamy down the bottom, and  (Though when I was a child, it was called creamy soda and was a charming shade of brown.)

The Millie Vanilli $8.50

Mr P. loves his milkshakes; this one was vanilla with 100s and 1000s on top, lots of whipped cream, and a cherry.  Not sure what happened to the white choc shavings on the menu?  Mr P's opinion: "just okay."  He is very fussy about milkshakes it has to be said, but he wasn't wowed by this one.  Maybe a wee bit over-priced?

Get Clucked $12.50

I had a grilled chicken burger, called Get Clucked.  The bun was fresh (and not sweet); the chicken came with pineapple, guacamole, Swiss cheese, lettuce, tomato and mayo.  Possibly the guac. didn't make it to my burger, but I enjoyed this one.  I even felt slightly virtuous after eating it.  No greasy, lingering sweetness, just fresh ingredients.  

onion rings $5.50

I can't resist an onion ring, especially when they are this delicious.  I'm sorry to say (nuh, not really) that hubby only got one.  The spicy seasoning added fillip to the rings.  Yep I devoured them all gleefully.  Well, Mr P. did have his own fries, of which I only had 2.  The only problem was the greasy batter.  But that was pretty much forgivable 'cos they were so tasty.

Austin Flowers $12.50

Mr P. who often goes vego when out, chose this spicy tempura cauliflower burger.  He really enjoyed it, though once again the batter was a bit oily for his taste.  He loved the quirkiness of this one, with lettuce, tomato, tomato chilli and sour cream added to the mix.  He loved the generous amount of cauliflower, and the spicy batter.  And he always likes relish or sauce so the chilli relish (?) went down well.   

delish fries with Miss Kay"s seasoning $4

The fries were great.  Lots of seasoning, crunchy outside and soft inside.  Mr P. and I commented on the fact that everything was well-seasoned, the ingredients were "real", and we didn't feel weighed down after we had eaten.  The atmosphere is casual, in-and-out quickly, no frills, but that's fine if the goal is a quick lunch - which it was! 

Sadly they have the same hard metal chairs that have sprouted everywhere lately - heavy and not comfy.  And the music was a bit loud for us, but we sat outside so all was fine.  Service was perfunctory with the usual 'order at the counter and grab your own cutlery' scenario.  Our waiter looked like Forrest Gump on a bad day when he was running through America for 2 years:=) - as Mr P. so amusingly suggested.

Oh, and they're licensed; the bar counter is separated from the food counter for some reason so that entails another wait to order your drinks, if you're getting into the hard stuff.  But hey that's okay.

Pickings' Verdict: a well-priced place to have a quick, casual lunch.

P.S. There is another branch in the CBD, and a Little Miss in Woolloongabba for takeaways.

love the bookshelves inside the café

40 Blackwood Street, Mitchelton 4053
Ph: 07 3855 2516

Miss Kay's Menu, Reviews, Photos, Location and Info - Zomato 

Tuesday, 21 November 2017

Multi-Bean Salad - With A Mexican Twist

Yep, I'm keen on beans, and I like to add a bit of Mexican flavour to them.  Here we have a useful little side or main meal if you add a protein such as chicken to them.  This recipe is from Dinner with Georgia O'Keeffe, a book about (obviously) the meals that she made in her Santa Fe, New Mexico kitchen.  The version in the book is pretty much just seasoned and dressed beans, so I decided to ramp up the flavours a bit.

Georgia (image Wikimedia Commons public domain
photo taken by her husband A. Stieglitz

This collection of recipes was put together by Robyn Lea, an Australian writer who visited New Mexico to research this book at the Georgia O'Keeffe Research Center.  She sorted through fifty of her recipe and garden books, and a boxful of handwritten recipes and clippings to find her most loved dishes.  Georgia was a keen vegetable grower, and a huge fan of local produce.  Her life was a mix of growing, cooking, art and nature, but mostly art.  (Check out her works online; there are plenty of websites that show her art.)

Georgia O'Keeffe Research Center (image Wikimedia. author:Devilstocksoup) 

Slightly adapted by Sherry:

Serves 8-10:


1/2 small red onion, finely sliced

juice of 1 lime

1/2 green or red jalapeño, finely sliced

4 x 400g. cans of beans: I used black beans, chick peas, organic cannellini and red kidney beans but use your faves

1 small clove of garlic, finely chopped

a handful of pepitas - about 30g. (1 oz.)

1 avocado, diced

a big handful of fresh coriander, chopped or torn

a big handful of flat-leaf parsley, chopped or torn

1/4 cup olive oil - I used lime-pressed olive oil

2 tsp apple cider vinegar or vinegar of your choice - I used verjus

sea salt and black pepper to taste


Place the sliced onion in a small bowl and let it marinate in the lime juice for at least 30 mins. to an hour

Rinse and drain your beans very well (I like 'em cold so I put the cans in the fridge for a while)

Then grab a big salad bowl, put in all the ingredients and stir gently

Add some poached chicken breast if you want to make it a hearty main meal

ingredients gathered

marinate the onion in lime juice

let it sit for an hour

ready to toss

pour in the oil and season well

almost ready to eat

add some poached chicken breast if you fancy 

This is a very tasty and very filling meal.  And mmm you may find it a bit windy too:=)  But delicious nonetheless, and worth the wind.  Unlike Pythagoras who it is said had an aversion to beans - "they be windy...and provoke bodily lust" - I'm very happy to eat beans and risk the impure humours - and the lust!

my beany doodle

Thursday, 16 November 2017

Bakewell Pudding aka Tart

If you feel like an argument, just call this a pudding rather than a tart, or vice versa.  Apparently in Britain there are differing opinions on which it is.  I've used a recipe from Alison Uttley's book Old Farmhouse Recipes, where she says her family back in the late 19th century called it a pudding, "for the tart was really for the pudding stage of the meal."  Either name will do, 'cos it is delicious folks!

sweet and nutty - what do you mean, just like me?:) 

I think this recipe is a little unusual in that it uses puff pastry instead of shortcrust, which most recipes for this dish include.  Alison gives very few directions, including no baking temps. or what size tin to bake it in.  So I have guessed a bit, and checked out recipes on the Net, and a wee bit to my surprise it turned out - well, I have to say it again, bloody delicious!  I couldn't stop Mr P. from grabbing a slice straight out of the oven.

Serves: 12 elegant slices or 8 greedy ones


1 sheet of frozen butter puff pastry

280g. black cherry jam (or your fave)

225g. caster sugar

225g. butter, melted

225g. almond meal - organic and unblanched if possible

2-3 tsp almond extract

7 extra large or jumbo eggs - put all the yolks into a small mixing bowl, and place 2 of the egg whites into another small bowl - i.e. you will need 7 egg yolks plus 2 egg whites, whisked - for this recipe


Grab a 22cm. (9 inch) round springform tin and butter it lightly

Place the thawed puff pastry sheet into the tin and press down gently to fit it into the edges

Prick it gently all over the base then ...

Put a piece of baking paper over the pastry base and tip on pastry weights or uncooked rice

Now bake for 15 mins. at 185C, then remove the weights and the the paper and bake for a further 5 mins. till starting to go golden

Let it sit and cool while you make the filling

Melt the butter if you haven't already done so

Place the sugar, butter, almond meal and almond extract in a large mixing bowl and whisk it all in together

Whisk the egg whites firmly but don't go crazy - I used a hand whisk as they would have done in the 1890s, so the whites are frothy and whisked but not like a meringue

Whisk the egg whites gently into the almond mixture 

Now spoon the jam evenly over the pastry base 

On goes the almond mixture in an even layer

Bake at 185C for 35 mins., then turn it down to 180C, (cover with alfoil if it's getting too brown) and bake for another 8 mins. = 43 mins. all up (depending on your oven)


I divvied up the 5 extra egg whites into 2 small ziplock bags; popping them into the freezer for later use in sorbets etc.

You could use a bit more or less jam; I just happened to have a 284g. jar of jam!

Keep an eye on the tart towards the end; your oven may be slower or hotter than mine:0)

ingredients gathered - including pastry weights on the base of the tin 

pastry baked and ready for the jam and filling 

frothing up the egg whites - not too madly 

gently whisk the egg whites into the almond mixture

thick and gloopy - yum!

slather on the jam me hearties!

pour the almond filling over the jam

just out of the oven, all golden brown and sweet-smelling

yep, someone took a piece already:)

golden, crumbly and very moreish

my nutty almond doodle