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Individual plum cheesecakes

My fiance's parents have the most incredible 100-year-old plum tree in their backyard, which becomes weighed down by juicy, dark-fleshed fruit. On my most recent visit to their place, I was given a bag brimming with sun-warmed plums, and knew I had to use them in a dessert – but it seemed a shame to bake with all of them. So, voila! Individual cheesecakes topped with gleaming slices of dark plum. Don't fret if your cream cheese filling is a little runny, it's meant to be. Serves: 4 Ingredients: <ul> <li>100g Super Wine biscuits</li> <li>200g cream cheese</li> <li>200ml unsweetened full-fat Greek yoghurt</li> <li>4 tbsp honey</li> <li>zest of one lemon </li> <li>1 tsp vanilla extract</li> <li>2 tbsp good-quality plum jam</li> <li>3 or 4 fresh plums, cut into segments </li> </ul> Method: 1. Place biscuits in a zip-lock bag and bash it with a rolling pin until you have chunky crumbs. Divide between four glasses or small bowls. 2. Beat cream cheese, yoghurt, honey, zest and vanilla together until smooth (be careful not to over mix), then spoon mixture over crumbs and chill until ready to serve. 3. Stir jam in a bowl until smooth, then gently stir in the cream cheese mixture, leaving some ripples. 4. Divide plum slices between the cheesecakes and serve immediately. Check out Jordan's business <a href="/%20https:/www.thecaker.co.nz/" target="_blank">thecaker.co.nz</a>. Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website,<a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"> head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Plum spice cake

Emma Boyd’s plum spice cake is wonderfully dense and spicy, bringing the flavours of plum and dark chocolate together to create a dish in perfect harmony. Ingredients: <ul> <li>4 plums</li> <li>50g cacao nibs</li> <li>1 teaspoon caraway seeds</li> <li>10 cardamom pods, seeds removed</li> <li>1 cinnamon stick</li> <li>300g almonds</li> <li>1/2 teaspoon sea salt</li> <li>150g butter, melted, cooled</li> <li>1/2 cup maple syrup</li> <li>2 teaspoons vanilla extract</li> <li>5 eggs, lightly beaten</li> <li>100g good quality dark chocolate, roughly chopped</li> </ul> Method: <ol> <li>Pre-heat the oven to 180° Celsius, and grease a 20cm loose-bottomed cake tin.</li> <li>Cut the plums into eighths and arrange in concentric circles in the bottom of the cake tin.</li> <li>Put the caraway seeds, cardamom pods, and cinnamon stick into a spice/coffee grinder and grind until a powder is formed. Tip out and set aside.</li> <li>Now grind the cacao nibs in the same way.</li> <li>Put the almonds into a food processor and grind until a coarse flour is formed.</li> <li>Add the cacao nibs, spices and salt, and pulse until combined.</li> <li>Whisk together the butter, maple syrup, vanilla, and eggs, add to the dry ingredients and process until combined. Sprinkle half the chocolate over the plums then pour over half the cake batter. Sprinkle the remaining chocolate before pouring over the remaining batter.</li> <li>Put in the oven and bake for 55 minutes or until a skewer inserted into the cake comes out clean. Once cool remove from the tin and serve with thick Greek yoghurt.</li> </ol> Doesn’t that sound delicious! What’s your favourite type of cake? Written by Emma Boyd. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Emma Boyd / Stuff.co.nz Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Queen garnet ice cream

“The Inglewood/Texas region — part of the southern Darling Downs in sunny Queensland — is becoming a growing force in the production of delectable produce. The innovative farmers of the area have been producing an exciting range of foods, including olives, poultry products, dairy products, organic lamb, superior stone fruits and grapes, and not to mention wine. This recipe combines the queen garnet plum from Inglewood and the delicious yoghurt produced by the Barambah Organics dairy near Texas. Known for its deep, firm, dark, juicy flesh and unparalleled flavour and colour, our plums make this recipe exceptional.” — Fiona Goodrich Serves: 10 Ingredients: <ul> <li>250 g queen garnet plums, quartered and stones removed, plus extra thinly sliced, to serve (optional)</li> <li>¼ cup lime or lemon juice</li> <li>300 ml natural yoghurt</li> <li>300 ml thickened cream</li> <li>2 tablespoons queen garnet jam (see below)</li> </ul> Queen garnet jam <ul> <li>1 kg queen garnet plums, halved and stones removed</li> <li>¼ - ½ cup water (depending on the juiciness of the plums)</li> <li>6 fine strips of lemon rind, chopped (optional) and juice of 1/2 lemon</li> <li>750 g sugar</li> </ul> Method: <ol> <li>To make the jam, place the plums, water, lemon rind (if using) and juice in a large saucepan over low heat. Cover and simmer for 20 minutes, or until the plums are soft.</li> <li>Add the sugar and stir until dissolved. Bring to a rapid boil, uncovered, and boil for 15–20 minutes, stirring occasionally to prevent it catching and burning, until the fruit reaches setting point — put 1 tablespoon jam on a chilled saucer and place in the fridge for a few minutes. Push your finger into the centre of the blob of jam, and if the jam remains in two separate parts, it is ready.</li> <li>Pour the jam into warm, sterilised jars, leaving a 2 cm gap at the top. Seal and invert for a couple of minutes to create a vacuum.</li> <li>To make the ice cream, process the plums and the lime or lemon juice in a food processor until relatively smooth.</li> <li>Transfer the plum purée to a medium bowl and add the yoghurt, cream and jam. Whisk to combine thoroughly.</li> <li>If you have an ice-cream machine, place the ice cream in it and follow the manufacturer’s instructions. If you don’t have a machine, place the mixture in a shallow dish and freeze, covered with foil, for 3 hours, or until the mixture begins to freeze about 2.5 cm in from the edges. Beat with electric beaters and return to the freezer for another 2 hours. Repeat this process at least twice.</li> <li>Serve the ice cream on its own or with thin slices of queen garnet plum.</li> </ol> Note: The ice cream will keep in an airtight container in the freezer for up to 3 months. The jam will keep unopened in a cool, dry pantry for up to 1 year. <img width="131" height="158" src="https://oversixtydev.blob.core.windows.net/media/22569/australia-cooks-cover-image_131x158.jpg" alt="Australia Cooks - Cover Image (4)" style="float: right;"/>What’s your favourite ice cream flavour? Tell us in the comment section below. Written by Fiona Goodrich. Recipe courtesy of Australia Cooks edited by Kelli Brett, published by <a href="https://shop.abc.net.au/products/australia-cooks-hbk" target="_blank">ABC Books</a>. Related links: <a href="/lifestyle/food-wine/2016/05/dairy-free-creme-brulee/">Dairy-free crème brûlée</a> <a href="/lifestyle/food-wine/2016/05/mini-banoffee-pies/">Mini banoffee pies</a> <a href="/lifestyle/food-wine/2016/04/strawberry-panna-cotta/">Strawberry panna cotta</a>

Food & Wine

Five-spice pork salad with fresh plum dressing

Plums not only suit sweet dishes, but savoury dishes too, especially those involving pork. In this recipe, we use fresh, ripe, sweet, juicy plums to make a dressing that is tossed with pork fillet coated and cooked in Chinese five spice, and fresh crunchy vegetables for a salad with an Asian twist. Serves: 4 Ingredients: <ul> <li>600-700g free-range pork fillet (at room temperature)</li> <li>2 tsps. Chinese five spice</li> <li>½ small/medium wong bok cabbage (Chinese cabbage) – if you can't get wong bok cabbage, use raw baby bok choy (it makes a great salad) or any other type of cabbage</li> <li>1 telegraph cucumber</li> <li>1 red capsicum</li> <li>2 spring onions (green part only)</li> <li>1 Tbsp. toasted sesame seeds</li> </ul> Plum dressing <ul> <li>8 small ripe red-fleshed plums, stoned, diced</li> <li>Juice of 1 lemon</li> <li>2 Tbsps sweet chilli sauce</li> <li>2 Tbsps soy sauce</li> <li>1½ tsps sesame oil</li> <li>1½ Tbsps extra-virgin olive oil</li> <li>1 tsp finely grated ginger</li> </ul> Method: <ol> <li>Pat the pork dry with paper towels, rub all over with five spice and season well with salt.</li> <li>Heat a drizzle of oil in a large fry pan or on a BBQ hot plate. Cook the pork for about 10-15 minutes until cooked medium. Cover with tinfoil and leave to rest for 10 minutes before slicing.</li> <li>Wash, trim and very finely shred the cabbage with a sharp knife. Cut the cucumber in half and scrape out the seeds with a teaspoon, then finely slice on the diagonal. Core and finely slice the capsicum. Finely slice the spring onion.</li> <li>To make the plum dressing, put all the ingredients in a screw-top jar and shake vigorously until well combined.</li> <li>Toss the cabbage, cucumber, capsicum, spring onions and toasted sesame seeds with a drizzle of extra-virgin olive oil and lemon juice, and divide between plates. Top with slices of pork and drizzle over the plum dressing.</li> </ol> Written by Nadia Lim, first appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/04/pork-and-prawn-dumpling-soup/">Pork and prawn dumpling soup</a> <a href="/lifestyle/food-wine/2016/03/pork-and-vegetable-dumplings/">Pork and vegetable dumplings</a> <a href="/lifestyle/food-wine/2016/01/thai-green-beef-curry/">Thai green beef curry</a>

Food & Wine

Spicy pork salad with fresh plum dressing

Drawing on Asian themes, this recipe combines plums with pork, spices and crunchy vegetables to create a light salad perfect as a meal in its own right. Ingredients: <ul> <li>600-700g free-range pork fillet</li> <li>2 teaspoons Chinese five spice powder</li> <li>½ small/medium cabbage</li> <li>1 cucumber</li> <li>1 red capsicum</li> <li>2 spring onions</li> <li>1 tablespoon of toasted sesame seeds</li> </ul> For the plum dressing <ul> <li>8 small ripe red-fleshed plums, stoned, diced</li> <li>Juice of a lemon</li> <li>2 tablespoons sweet chilli sauce</li> <li>2 tablespoons soy sauce</li> <li>1½ teaspoons sesame oil</li> <li>1½ tablespoons extra-virgin olive oil</li> <li>1 teapsoonsh finely grated ginger</li> </ul> Method: <ol> <li>To begin, pat the pork dry with paper towel.</li> <li>Rub the pork with the Chinese five-spice powder and season well with salt.</li> <li>Heat a drizzle of oil in a large fry pan, or on a BBQ hot plate.</li> <li>Cook your pork for around 15 minutes, until medium rare.</li> <li>Cover the pork with tinfoil, and let rest for 10 minutes before slicing.</li> <li>Wash, trim and very finely shred the cabbage with a sharp knife.</li> <li>Cut cucumber in half and scrape out the seeds with a teaspoon, then sliced diagonally.</li> <li>Core and finely slice the capsicum. Finely slice the spring onion.</li> <li>To make the plum dressing, combine ingredients into a screw-top jar.</li> <li>Shake vigorously until the dressing is well combined.</li> <li>Toss the cabbage, cucumber, capsicum, spring onions and toasted sesame seeds with a drizzle of extra-virgin olive oil and lemon juice, and divide between plates.</li> <li>Top with slices of pork and drizzle over the plum dressing.</li> </ol> Written by Nadia Lim. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Related links: <a href="/lifestyle/food-wine/2016/04/spiced-pork-cutlets-with-charred-persimmons/">Spiced pork cutlets with charred persimmons</a> <a href="/lifestyle/food-wine/2016/03/bang-bang-chicken-noodle-salad/">Bang bang chicken noodle salad</a> <a href="/lifestyle/food-wine/2016/03/thai-beef-salad/">Thai beef salad</a>

Food & Wine

Plum jam

When the air starts to get crisper and the mornings cooler, we start to be surrounded by a fiery rustle of leaves and sun baked afternoons. Autumn calls for the taste of deep fruits and mugs of hot tea, so what better way to welcome the chillier months than with fruity crumpets spread with plum jam? Ingredients: <ul> <li>1.5kg firm, fresh plums</li> <li>1.5kg granulated sugar</li> <li>1 tablespoon lemon juice</li> <li>30g butter</li> <li>100ml cold water</li> </ul> Method: <ol> <li>Wash plums and remove stalks. Use a fruit knife to cut the plums in half (vertically), then twist to open and remove the stone.</li> <li>Place fruit, lemon juice and water in a large, deep, heavy based pot and bring to the boil, stirring frequently.</li> <li>Reduce heat and simmer until the plums have softened, about 40 mins.</li> <li>Keep on low heat and add sugar. Stir continuously until sugar has dissolved.</li> <li>Stir in the butter to help reduce frothing. Turn up the heat and stir continuously until the mixture comes to a rapid boil.</li> <li>Continue stirring on high heat until the jam reaches setting point. If you don't have a jam thermometer - this is obvious when the mixture starts to stick/set on the sides of the pan or starts to set when you drop it from your wooden spoon.</li> <li>Remove from heat. To test - place a teaspoon of jam onto a cold saucer. Allow to cool, then push your finger through the jam, it should start to congeal and wrinkle up - if you can push your finger through and its still runny, you haven't yet reached setting point. If still not set, return the pot to the heat; bring back up to a rolling boil and test again in a few minutes.</li> <li>Remove from heat and pour gently into clean, sterilised, warm jars. Check for air bubbles and remove. Seal and label while jars are warm. Allow to cool completely, then store.</li> </ol> Related links: <a href="/lifestyle/food-wine/2016/02/caramel-apple-jam/">Caramel apple jam</a> <a href="/lifestyle/food-wine/2016/01/orange-chilli-marmalade/">Orange chilli marmalade</a> <a href="/lifestyle/food-wine/2016/01/apricot-jam/">Apricot jam</a>

Food & Wine

Plum galette

Serves: 4 Ingredients: <ul> <li>1 sheet of ready-made shortcrust pastry</li> <li>4 plums, cut into thin wedges</li> <li>1 egg</li> <li>2 teaspoon of sugar</li> <li>Cream or ice-cream to serve </li> </ul> Method: 1. Preheat oven to 200°C. 2. Cut a large circle out of the sheet of pastry using a plate as a guide and place on a lined baking tray. 3. Leaving a 3-4 centimeters edge of pastry uncovered, spread the plum slices over base. 4. Fold the pastry edge over the plums, leaving the middle open. 5. In a small bowl, lightly beat egg with a fork or whisk. 6. Brush egg mix over pastry and sprinkle the entire galette with sugar. 7. Bake in oven for 15-20 minutes. 8. Serve hot or cold with cream or ice-cream. Recipe courtesy of Australian Summer Stonefruit. Related links: <a href="/lifestyle/food-wine/2015/08/upside-down-peach-tart/">Upside down peach tart</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apple-roses/">Apple roses</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/pumpkin-and-ricotta-cannelloni/">Pumpkin and ricotta cannelloni</a>

Food & Wine

Roast duck with plum compote

A tasty plum compote paired with a roast duck makes an elegant main course for a special occasion. Ingredients: <ul> <li>1 roast duck, cut ready to serve</li> <li>¼ cup water</li> <li>¼ cup sugar</li> <li>6 blood plums, stone removed and quartered</li> <li>1 teaspoon five spice powder</li> </ul> Method 1. Place water in a small saucepan and bring to boil. Add the sugar and let the mixture bubble for 30 seconds. 2. Add the plums and five spice, simmer, stirring gently until sauce thickens (8-10 minutes). 3. Serve warm or cold with the duck. Recipe courtesy of Australian Summer Stonefruit. Related links: <a href="/lifestyle/food-wine/2015/11/slow-cooker-pulled-pork/">Slow cooker pulled pork</a> <a href="/lifestyle/food-wine/2015/07/spanish-rice/">Spanish rice</a> <a href="/lifestyle/food-wine/2015/03/pumpkin-and-cumin-dip/">Pumpkin and cumin dip</a>

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Individual plum cheesecakes

Plum spice cake

Queen garnet ice cream

Five-spice pork salad with fresh plum dressing

Spicy pork salad with fresh plum dressing

Plum jam

Plum galette

Roast duck with plum compote