Monday, February 23, 2015

raspberry chocolate bundt cake

Hi Every-one,

a few weeks ago one of the girls at work mentioned how much she loved the dark chocolate and raspberry muffins from Bourke Street Bakery. They sounded nice so I consulted my copy of the Bourke Street Bakery cookbook and set to work adapting my butter cake recipe. Instead of muffins I decided to make a little bundt cake.

raspberry chocolate bundt cake photo blog-1_zps34289467.jpg

Fresh raspberries are always ridiculously expensive in Sydney and I only buy them when they drop down to a certain price. Normally I'd suggest substituting frozen raspberries but with the recent health scare and frozen berry product recall, fresh raspberries are the way to go. Happily it's raspberry season at the moment in Sydney.


raspberry chocolate bundt cake photo blog-2_zps127ef93e.jpg

I was a bit worried about the raw sugar coating, something I'd not tried before. I kept my fingers crossed the molten sugar wouldn't weld the cake to the tin.

raspberry chocolate bundt cake photo blog-4_zps61918f63.jpg


Thankfully it all worked and the cake came out nice and easily. In fact I thought it looked beautiful.

raspberry chocolate bundt cake photo blog-3_zps486acd8e.jpg

All the cake needed was a light dusting of icing sugar and it was ready to serve.

raspberry chocolate bundt cake photo blog-6_zps6ad019c9.jpg


Here’s the recipe for you. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C. If you'd like to make a big bundt cake, just double all the ingredients. The baking time won't change.

Raspberry Chocolate Bundt Cake

Cake
butter for greasing
1 tbl raw sugar
125 grams (4 oz) unsalted butter 
100 grams (½ cup) caster sugar 
1 egg 
1 teaspoon vanilla extract
1 cup self raising flour
¼ cup plain flour 
125 mls (½ cup) buttermilk
85 g (3 oz) dark chocolate, coarsely chopped or chocolate chips
85 g (3 oz) raspberries

Decoration
icing sugar 

Method
1. Preheat oven to moderate (180°C/160°C fan-forced). Generously grease a small bundt tin with butter, scatter over the raw sugar to coat and then finish with a dusting of flour.

2. To make the cake, cream the butter, sugar and vanilla together in a bowl until light and fluffy. Add the egg and mix until combined well. Sift the flours together. Add the flour alternately with the buttermilk to make a soft batter. Gently fold through the chopped chocolate.

3. Spoon the mixture into the prepared tin, gently studding the raspberries into the mixture. Smooth surface. 

4. Bake for about 35-45 minutes or until the cake is well risen, the top is golden and the cakes tests ‘cooked’ when tested with a skewer.

5. Allow the cake to cool for about 10 minutes before turning out onto a wire rack to cool.

6. While the cake is still a little warm, dust the top of the cake with the icing sugar.

raspberry chocolate bundt cake photo blog-5_zps6e1d78c1.jpg

The cake was nice and moist and I thought the combination of the dark chocolate and raspberry was lovely. I'll have to put this recipe in the keeper file.

I visited my travel agent Kurt on Saturday and I've now booked my flights to Singapore and Japan. I've been to Singapore before but I've not been to japan before. I'd love your suggestions for things to see and do in Japan, places to visit and shops to shoot. Looking forward to reading your suggestions which you can leave in the comments section if you like.

Bye for now,

Jillian

Monday, February 16, 2015

plate 2 plate - ottolenghi's lentils, radicchio and walnuts with manuka honey

Hi every-one and welcome to the first Plate 2 Plate post for 2015. Juliana and I both thought it was high time to make a salad so we turned to Ottolenghi's new book, Plenty More, for inspiration. As you know, I'm a bit of an Ottolenghi fan girl so I was keen to try out his new book. We mulled over a few recipes before coming across this lentil dish topped with radicchio, spicy walnuts and a tumble of herbs. The lentil image is by Juliana.

lentil radicchio and walnut salad photo blog-9_zpsf946d508.jpg

As Juliana lives in Switzerland and I live in Sydney it can be quite difficult finding ingredients that are in season in both places. Thankfully fresh herbs and lentils are always available. Herb photo by Juliana.

lentil radicchio and walnut salad photo blog-14_zpsbfabb48e.jpg


Here's my take.

lentil walnut and radicchio salad photo blog-1_zps86e97ecf.jpg

I had most of the ingredients in my cupboard and when I found that radicchio was available in my local fruit shop we both knew we had our recipe.

lentil radicchio and walnut salad photo blog-7_zpsc3a1e4a2.jpg

I've made this dish twice so far mainly because I burnt the walnuts the first time round. The second time I made the dish, I lowered the oven temperature to 160°C and watched the walnuts like a hawk.

lentil walnut and radicchio salad photo blog-2_zps8e446be4.jpg

Once cooled, these walnuts are so yummy I think only half made their way into the salad. Here's my version of the finished dish.

lentil radicchio and walnut salad photo blog-8_zps9eb9d965.jpg

I don't tolerate cheese all that well so I left it out of the dish. Instead I served it as a side dish with some lamb. Here's Juliana's version of the dish.


lentil radicchio and walnut salad photo blog-11_zps0ce3d796.jpg

Here's another image of the finished dish from Juliana.

lentil radicchio and walnut salad photo blog-10_zps52485beb.jpg

The lentils and walnuts can be made well ahead of time and the dish put together in just a few minutes topped with loads of fresh herbs. Apart from the dill, all the herbs I used in the dish were grown on my window ledge.

lentil walnut and radicchio salad photo blog-5_zps04792c2c.jpg

Here's the recipe for you from Plenty More by Yotam Ottolenghi. As this is a UK recipe, remember to use a 15 ml tablespoon. Image by Juliana.

lentil radicchio and walnut salad photo blog-15_zps93faad23.jpg

Lentils, Radicchio and Walnuts with Manuka Honey
200g puy lentils
2 bay leaves
100g manuka honey
¼ tsp flaked chilli
½ tsp ground turmeric
Salt and black pepper
About 1 tsp water
3 tbsp red-wine vinegar
90ml olive oil
100g walnuts
½ medium-size radicchio
60g pecorino fiore sardo, or other mature ewe's or goat's cheese
20g each roughly chopped basil, dill and parsley

Heat the oven to 170°C/325°F. Put the lentils in a medium saucepan, cover with plenty of water, add the bay leaves and simmer for 15 minutes, or until tender.

While the lentils cook, prepare the walnuts. In a bowl, combine half the honey, the chilli, turmeric and a quarter-teaspoon of salt, and add enough water to create a thick paste.

Drain the lentils and return to the pan. Whisk together the vinegar, half the oil, the remaining honey, half a teaspoon of salt and some black pepper until the honey dissolves. Stir into the lentils while they're still hot and then leave to cool a little. Discard the bay leaves.

Add the walnuts to the honey/chilli paste and stir to coat. Spread on a baking sheet lined with baking paper and roast for 15-20 minutes, stirring once, until crunchy and dry, but still sticky.

Pour the remaining oil into a medium frying pan and place on high heat. Cut the radicchio into eight wedges and place these in the hot oil, sprinkling them with a little salt. Cook for a minute on each side and then transfer into a large bowl.

Add the lentils, walnuts, sliced pecorino and herbs. Stir gently, taste and season accordingly. Serve warmish or at room temperature.

lentil walnut and radicchio salad photo blog-6_zps7d8b4c13.jpg

As you expect from an Ottolenghi recipe, the dish zings with flavours - sweetness from the honey; bitterness from the radicchio; crunch from the walnuts; zing from the chilli and sour from the vinegar in the dressing. Just about perfect really. You can read Juliana's thoughts about the salad here.

See you all again next week with something sweet.

Jillian

Monday, February 09, 2015

valentine's day white chocolate and raspberry brownies

Valentine's Day kind of snuck up on me this year. I looked through my files and found these images I shot last year for my Delicious Bites column. The post failed to run so rather than languish on my hard drive, I thought I'd share the images and recipe with you. 

white chocolate and raspberry brownies photo blog-1_zps722a016b.jpg
I've been making these brownies for quite some time now and each time I make them I change the recipe a little. Some times I add a bit more white chocolate or an extra egg. Sometimes I'll add a little less flour or mix up the berries a bit. It's raspberry season here in Sydney so that's what I used this time but you certainly don't need to use fresh raspberries for these brownies; frozen raspberries are just as good.  As fresh raspberries are so delicate, I stud the brownie mixture with the raspberries instead of mixing them into the batter.

white chocolate and raspberry brownies photo blog-2_zpsa6fabcaa.jpg

If you like, the brownies can be made entirely in one bowl so there's not too much washing up. These brownies are definitely cake like brownies rather than fudgey brownies so don’t be tempted to take them out before they’re fully cooked or they'll just taste like raw cake batter.
white chocolate and raspberry brownies photo blog-3_zpsf62bd42c.jpg

Once the brownies are baked and cooled, I often cut them into shapes before drizzling with a little melted white chocolate. I normally use a round cutter but in honour of Valentine’s Day I got busy with my heart shaped cutter. They’re perfect to give as gifts or to share with the ones you love.

white chocolate and raspberry brownies photo blog-5_zpsba4340bf.jpg
Here’s the recipe for you. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.
White Chocolate and Raspberry Brownies

Ingredients
⅔ cup plain flour
½ tsp baking powder
125g/4 oz unsalted butter
75g (2½ oz) white chocolate, coarsely chopped
2 eggs
½ cup caster sugar
1 tsp vanilla
1 cup raspberries, fresh or frozen
¼ cup flaked almonds

To decorate
50 g (1¾ oz) white chocolate, melted

Method
Preheat oven to 350F°/180C°.

Line the base and sides of a 20 cm (8 in) square tin with baking paper.

Sift the flour with the baking powder into a small bowl and set to one side.

Melt the butter and the white chocolate in a large ovenproof bowl in the microwave or over a pan of simmering water.

Allow to cool a little before stirring in the eggs, sugar and vanilla. Beat lightly with a wooden spoon just till combined, then stir the flour into the mixture to make a batter.

Scatter about 1/3 of the raspberries over the base of the tin. Spread the batter into prepared pan. Press the remaining berries gently into the mixture then top with the flaked almonds.

Bake at 350F°/180C° (conventional oven) for 35 minutes or until the top is golden brown.

Cool in the pan on a wire rack.

When cool, cut the brownies into 2 inch squares or cut into heart shapes before drizzling with the extra melted chocolate.

Allow the chocolate to set before serving.

white chocolate and raspberry brownies photo blog-4_zps1048488e.jpg


I'll see you all again next week with the first Plate 2 Plate post for 2015.

Until then, Happy Valentine's Day!

Jillian

Monday, February 02, 2015

australia day long weekend - canberra

I found a good hotel deal online and decided to drive down to Canberra for the Australia Day Long Weekend holiday. First destination was the Australian War MemorialI used to work in a Veteran's Hospital and heard many war stories during my time there. Both the good - the mate ship, and the bad -  prisoner of war stories from the Thai Burma railway. The AWM always has interesting displays, this time I saw Ben Quilty's After Afghanistan exhibition.

australian war memorial photo blog-1_zps39b4caa6.jpg

The War Memorial has a reflection pool and a Roll of Honour.

australian war memorial photo blog-2_zpsf675eb8e.jpg

This is the Roll of Honour. Those walls of poppies and the names of the fallen, always tug at my heart strings.

australian war memorial photo blog-3_zpse59028ad.jpg

The Australian War Memorial is quite an imposing construction but there are some gardens and leafy trees under which I took refuge from the heat of a hot Canberra summers day.

bison photo blog-4_zps467c831b.jpg

From there it was off to Bison's flagship store in Pialligo. 

bison photo blog-8_zps2bbbc2e4.jpg

I was given a personal tour of the store by Brian Tunks, Bison's owner and creative director.

bison photo blog-13_zpsd38f1285.jpg

Brian has been busily adding new items to his range and I've snapped up a few pieces in recent times both as gifts for friends and for my own home. I don't own any of the glass range yet, but I do love it so it's probably only a matter of time.

bison photo blog-10_zpsdaa6ade0.jpg

The apple jar is one of my favourite pieces.

bison photo blog-12_zps39ed6cee.jpg

There might be one of those jugs in my collection as well.


 photo blog-14_zpsb955a1a0.jpg

How could you go past one of the sweet milk bottles?

bison photo blog-9_zps3f074890.jpg

As my purchases were being wrapped Brian very kindly gave me a beautiful little wisteria bowl as a gift. I'm thinking of recipes which will highlight the colour, so look out for its appearance on the blog during the next few months.

new acton photo blog-7_zpsac8033ad.jpg

Then it was time to check into my lodgings and check out the buzzing surrounds of New Acton.

new acton photo blog-6_zps0df82497.jpg

Yes they are sunflowers and yes, those are garden beds. 

new acton photo blog-5_zpsc7b39786.jpg


I'm pretty sure some of the produce featured in my breakfast from A. Baker. Poached eggs have never tasted so good. Last stop was the National Portrait Gallery for a wander before the drive home back to Sydney.

I hope you enjoyed my little trip to Canberra. Next week it's bake to baking on the blog.

Bye for now,

Jillian

Monday, January 26, 2015

australia day lamington cupcakes

Happy Australia Day every-one.

australia day photo 083_zps649f86fa-1.jpg

A few months back I found photos and a recipe for lamington angel cupcakes on this website and decided to make some for Australia Day.

lamington cupcakes photo blog-1_zps35199980.jpg

For those of you who've not made lamingtons before, it's a bit of a process. You bake a slab cake the day before which you freeze as it's easier to dip the cake if it's frozen. Each square is dipped into chocolate icing then rolled in coconut. You end up with as much icing and coconut on your fingers as you do on the lamingtons.

lamington cupcakes photo blog-2_zpsde8f7023.jpg

If you want to speed up the process you can make lamington cupcakes. You make cupcakes, remove the liners from the cakes, then dip and roll. It's as simple as that. I like to add some melted chocolate to the cocoa based icing to make it a bit more luxe before rolling in coconut. Plain old desiccated coconut is traditional but I only had shredded coconut in the cupboard so that's what I used.

lamington cupcakes photo blog-3_zpsbaa10684.jpg

The plan was to cut the cupcakes in half before filling with some berry jam and cream but that's when the plan came unstuck. When push came to shove I couldn't be bothered with all the fiddling involved, so the cream stayed unwhipped in the fridge and the jam pot, untouched. I hope you don't mind too much.

lamington cupcakes photo blog-4_zps49c0b6f7.jpg

Here's the recipe for you. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C. If you'd like to make traditional lamingtons, double the cake mixture and bake in a lamington tin (11 x 8 inch) for about 30 minutes. When cool, freeze the cake for a few hours before cutting the cake into small rectangles. Dip each square in chocolate icing before rolling in coconut. The quantity of icing and coconut should be enough for a batch of lamingtons but have some extra coconut on hand, just in case!

Lamington Cupcakes (Makes 6 - 12) 

Butter Cake
125 grams (4 oz) unsalted butter
100 grams (½ cup) caster sugar
1 egg
1 teaspoon vanilla extract
¾ cup self raising flour
¼ cup plain flour
60 mls (¼ cup) milk


Chocolate icing
10g (2 tsp) butter
60g (2oz) dark chocolate, coarsely chopped
2 cups sifted icing sugar
¼ cup (25g) cocoa powder
½ tsp vanilla extract
½ cup (125 ml) milk

Decoration
2 cups desiccated coconut

Cake
Preheat oven to moderate (180°C conventional).

Line a 6-hole Texas or 12-hole standard muffin pan with paper cases.

To make the cake, cream the butter, sugar and vanilla together in a bowl until light and fluffy. Add the egg and mix until combined well. Sift the flours together. Add the flour alternately with the milk to make a soft batter. You may not need to use all the milk.

Divide mixture among cases; smooth surface.

Bake large cakes for about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

Remove cakes from cases and place in the freezer for an hour.

Make the chocolate icing. Dip the cakes in the icing; drain off excess, toss cakes in coconut. Keep topping up the coconut if it becomes too chocolate stained. Place cakes on wire rack to set.

Chocolate Icing
Melt the butter and chocolate in a medium heatproof bowl over a saucepan of simmering water. Stir sifted icing sugar and cocoa into the chocolate. Add the vanilla extract and enough milk to make an icing of a coating consistency. If the icing thickens too much thin it out with a little more milk or water or you can zap it in the microwave for about 20 seconds on high.

lamington cupcakes photo blog-5_zpsdded18bd.jpg

I hope you all enjoyed your Australia Day Long Weekend. I decided to take a little road trip and went down to Canberra for a few days. Today I'm painting the spare room so I'm covered in paint.

See you all next week with some photos from Canberra.

Bye for now,

Jillian

Monday, January 19, 2015

a nectarine and blackberry cake

Hi every-one,

Here in Sydney it's summer so we're in the midst of the stone fruit season. Plums, peaches and nectarines abound in the fruit shop. I just love this time of year! Last weekend I made this cake to bring into work, my first for the year. I was planning on making a nectarine and raspberry cake but when I spied punnets of blackberries in the shop, I changed my plans.


nectarine and blackberry cake photo blog-1_zpsb66e9898.jpg

I adapted my regular butter cake recipe a little and replaced some of the flour with almond meal. It makes for a really moist cake.

nectarine and blackberry cake photo blog-4_zpsb71def2f.jpg

I sliced the nectarines and placed a layer inside the cake and topped the cake with some more sliced nectarines, a few of the blackberries and a sprinkling of flaked almonds.

nectarine and blackberry cake photo blog-2_zps69adf080.jpg

It's such a lovely simple cake and you can use any seasonal soft fruit or even frozen berries. I've made variations of this recipe using plums, blueberries, apricots, raspberries and even rhubarb and each version has been delicious.

nectarine and blackberry cake photo blog-5_zps542b0547.jpg

I snaffled a few slices for myself and as hoped, the cake was lovely and moist.


nectarine and blackberry cake photo blog-3_zps3cc7f71b.jpg

Here's the recipe for you. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C. If you want to make a 9 inch/23 cm cake, double all the ingredients and bake the cake for the same length of time.

Nectarine and Blackberry Cake (makes one 18 cm cake)

Cake Ingredients 
3 nectarines
1 tablespoon caster sugar 
125 grams (4 oz) unsalted butter 
100 grams (½ cup) caster sugar 
Grated rind ½ lemon
1 egg
¾ cup self raising flour
½ tsp baking powder
¼ cup almond meal
60 – 90 mls (¼ - ⅓ cup) milk
150 g punnet blackberries or raspberries
Flaked almonds
Optional – icing sugar (confectioner’s sugar)

Cake 
Preheat the oven to 190°C/375°F conventional oven. Grease and flour a 18 cm springform tin and line the base with baking paper.

Cut the nectarines in half and remove the pits. Slice each nectarine into quarters, put into a small bowl and sprinkle over the tablespoon of caster sugar. Set aside.

To make the cake, cream the butter, sugar and lemon rind in a bowl until light and fluffy. Add the egg and mix until combined well. Sift the flour and the baking powder together then mix through the almond meal. Add the flour mixture alternately with the milk to make a soft batter. You may not need to use all the milk. Spoon half the batter into the greased and lined tin. Layer a few of the nectarine slices over the top of the batter then sprinkle over a few berries. Gently spoon the remaining batter over the fruit. Arrange the remaining nectarine slices over the top of the cake, scatter the remaining berries and top with some flaked almonds.

Bake the cake for 1 hour or until the cake tests cooked when a skewer is inserted into it. Some of the nectarines may sink to the bottom of the tin while cooking. Cool the cake in the tin for about 15 minutes before turning out to cool on a wire rack. If desired, dust the top of the cake with icing sugar.

To make a 9 inch/23 cm cake, double all the ingredients and bake for the same length of time.

nectarine and blackberry cake photo blog-6_zps07327fca.jpg

I'd planned to photograph this cake last Sunday on a funny tumble down bench in the garden but the weather changed and it poured all day. This happens every time I plan an outdoor shoot so instead I photographed the cake in my sun-room while the rain tumbled down outside.

I hope you enjoyed the weekend however it was spent.

See you all again next week,

Jillian

Monday, January 12, 2015

a rustic plum tart

Hi every-one,

When it's plum season I normally make a plum cake to bring into work. Last year I decided to make a plum tart instead. The images were shot for my September Delicious Bites column on decor8 but the column was cancelled before I had time to post the recipe. 

a rustic plum tart photo blog-1_zps209eecd5.jpg

My workmates loved the tart so I put the images in a folder waiting for plum season to arrive here in Sydney. I was invited to a BBQ last weekend and as plums have recently appeared in the shops I decided it was time to remake the tart.

a rustic plum tart photo blog-2_zpsb1183c05.jpg

The pastry recipe is my own but the filling comes from Belinda Jeffrey's Plum Crostata recipe from Mix and Bake. Belinda made her crostata on a pizza tray but I decided to make mine in a pie tin. 

a rustic plum tart photo blog-3_zpse1eb23fd.jpg

As a pie tin is much smaller than a pizza tray but much deeper, you'll need to layer the fruit, which means the cooking time is close to double the 40 minutes mentioned in the original recipe. It's pretty easy to put together as it's really only half a pie and you don't have to fiddle around making a lid. If making pastry gives you the heebie jeebies, you could always buy some good quality shortcrust pastry and use that instead. 

a rustic plum tart photo blog-5_zpsdedbe15c.jpg

Here's the recipe for you -

A Rustic Plum Tart (filling adapted from Belinda Jeffery’s Plum Crostata recipe in ‘Mix & Bake’)

Hazelnut shortcrust pastry
1⅓ cup plain flour
¼ cup hazelnut meal 
¼ cup icing sugar 
110g/4 oz unsalted butter, coarsely chopped 
1 egg yolk mixed with 2 tablespoons of iced water

Place flour, hazelnut meal, icing sugar and butter in the bowl of a food processor and blitz until it resembles breadcrumbs. With the processor still running, gradually pour in enough of the egg mixture until the pastry starts to form a ball. Stop the processor, tip out the dough and form it into a disc. Wrap in plastic and pop in the fridge to rest for 40 minutes.

Filling
1 kg/2 lbs just ripe plums
¼ cup caster sugar
2 x 20 ml tbs roasted hazelnuts, finely chopped 
¼ cup caster sugar 
2 x 20 tbs plain flour 
1 tsp ground cinnamon

Topping
milk
raw caster sugar for sprinkling

To serve
whipped or double cream

Method
Preheat oven to 200°C/400°F.

Halve the plums, remove the seeds and thinly slice. Place the sliced plums with ¼ cup sugar in a large bowl. Set to one side.

In a small bowl mix together the hazelnuts, sugar, flour and cinnamon.

Grease a 9 inch pie plate. Unwrap the pastry and roll out on a lightly floured bench to form a thin circle a few inches larger than the pie tin. Place the circle in the pie tin being careful not to trim the overhang as that will form the lid.

Spread half the hazelnut mixture over the base of the pie plate. Arrange half the plum slices, overlapping in concentric circles and liberally sprinkle with remaining hazelnut mixture. Arrange the remaining plums in a second layer and reserve any leftover juice.

Fold the border gently over the plums and brush the edge of the pastry with milk. Sprinkle the raw sugar over the plums and a little on the pastry. Place the plum tart on a baking tray to catch any drips while it’s baking.

Place the tray in the oven and bake the tart for about 1 hour or until the plums have collapsed a little and the pastry turns golden brown. If the plums are still uncooked when tested, cover the edges of the pastry with foil and bake for another 15 - 20 minutes.

Place the leftover plum juice in a saucepan and cook over a medium heat until it forms a syrup. Gently glaze the plums with the mixture. The pie can be served warm or at room temperature. The flour really helps the filling to set so you should be able to cut a clean slice once the pie cools.

Serve with whipped cream or double cream.

a rustic plum tart photo blog-4_zps08e2e991.jpg

I bought a bucket of plums from the fruit shop to make the tart but unbeknownst to me, the top layer was close to ripe but the rest were a little unripe. When I served the pie, I found that unripe plums sure make for a zingy filling. 

a rustic plum tart photo blog-6_zpsd3e047a4.jpg

Like most pies, it tastes even better served with a dollop of cream.

a rustic plum tart photo blog-7_zpsa175dc4e.jpg

For all my Northern Hemisphere readers, I hope you get the chance to try this recipe when it's your plum season. 

See you all again soon,

Jillian