I have recovered from my tasting session – so here is the printable recipe from my previous post… Ingredients You will need a selection of sweet and sour citrus – orange, mandarin, cumquat, grapefruit, blood… More
Black Sapote Ice Cream (or Mousse)
(read in conjunction with my previous post on harvesting Black Sapote)
Because Black Sapotes contain useful quantities of Vitamin C, Vitamin A, Potassium, Fibre, Calcium, Phosphorus and Iron and zero fat, they make a good base for a dessert. That is, until … you start adding naughty things.
This is an adaptable recipe depending upon your preference for yoghurt, sugar and flavourings. If you don’t have enough Black Sapote flesh, you can bulk it up with very ripe banana. If you don’t want to use coconut sugar, you can use another sugar. You virtually can’t go wrong.
220 ml/1cup yoghurt of your choice
220 ml/1 cup of ripe sapote pulp (15-20 fruit depending upon size)
50-100 g coconut sugar – or sugar of your choice
30g good quality cocoa or cacao powder
1 tsp cinnamon
½ tsp nutmeg
Scoop out the seeds and the pith from the middle of the sapote. Discard. Then scoop out the flesh making sure you don’t include any skin, and purée in a food processor until completely smooth.
Add the yoghurt, sugar, cocoa, cinnamon and nutmeg and process again until completely combined. (you can add a ripe banana here if you like)
Taste and adjust sugar – remembering that freezing intensifies the flavour.
Place in the fridge to chill for about 30 minutes, and to allow the sugar to dissolve.
Process in your ice-cream maker for 10-20 minutes according to directions. If you don’t have an ice-cream maker you can just eat it like a mousse. It’s delicious either way.
And here are a couple of other flavour ideas:
- Add a shot of espresso and/or a shot of your favourite liqueur right at the end of churning. Don’t add it at the beginning or the alcohol will stop the mixture from freezing. I added Frangelico which is my favourite liqueur.
- Add a ripe banana to the sapote pulp when processing.
- Add some home-made shredded mandarin or cumquats in syrup. There are plenty of recipes on the internet
I’m only going to mention it one more time … we had the summer from HELL. But then the weather turned cooler, we had a minor flood and everything returned to normal.
Remarkably my garden survived on half the usual amount of water, which probably means that I have, in the past, overwatered. A lesson learnt. Some more fragile plants succumbed whilst others like the Black Sapote toughed it out and even fruited tentatively for the first time.
Not knowing a lot about sapotes, I now realise that I harvested the fruit a little early. Instead of taking 7-10 days to turn black, it took nearly a month. And I wasted a few by cutting them open prematurely. You pick the fruit whilst still green but slightly yellow, and when the calix starts to lift. Then you have to wait until the whole fruit turns black and feels mushy all over when you squeeze it – in fact when it reaches the stage that you would normally throw fruit in the compost – it’s perfect!
As each fruit ripened, I scooped out the pulp and stored it in the freezer until I had enough to make a batch of ice-cream.
I will shortly be posting my recipe variations for Black Sapote ice-cream, or mousse for those of you who don’t have an ice-cream machine, or can’t be bothered waiting!
Last week I repeated a walk I did in Tasmania twenty years ago and strangely … it seemed a lot harder this time. It’s probably fair to say that I slightly over-estimated my fitness level, and under-estimated my age! Nevertheless, I made it to the last day, and managed to eat everything that was put in front of me (and a few things that weren’t).
The Freycinet Peninsula is one of Tasmania’s most beautiful spots, and once you get away from the usual trails and into the bush, solitude, wildlife and deserted beaches abound. Guides Nick and Sarah were very knowledgeable which greatly enriched our experience, and for the benefit of the foreigners amongst the group, we “enriched” it even further with tales of venomous snakes, spiders, ticks, leeches, sharks and other endearing Australian creatures.
I walked for four days with Freycinet Experience Walk. Each day we were taken by vehicle or boat to a remote spot, to walk back to our comfortable eco-lodge – the only lodge within Freycinet National Park. Hidden in the sand dunes behind Friendly Beaches, the lodge with its comfy lounges, well-stocked library and indigenous art was a welcome sight at the end of each day.
Somehow, the wonderful Gemma and Dan managed to produce fresh tasty food every day, even catering dairy-free, gluten-free, no red meat and vegetarian. Unfortunately, I eat everything, and it was the thought of their food that kept me going on days two and three …
Next on my walking list will be something a little less strenuous, perhaps Bruny Island?
Three years ago I turned a section of the garden into a small native plantation, hoping to cut down on erosion and mowing, and to provide a bit of extra bird habitat. Unsurprisingly, this year ALL the Lilly Pillys flowered and fruited abundantly and I panicked and was forced to pop several kilograms of fruit in the freezer.
To process the Lilly Pillys, first you leave the container outside on its side for a few hours to give the insects a chance to escape … especially the ones that bite.
Then you rinse them and pick out the rubbish – stems, leaves and bruised fruit etc…
Then you either pop them in the freezer for later use, or …
You make Lilly Pilly Gin (of course!) Give them a quick blast in the food processor, and then put them in a glass jar with a bottle of reasonable quality gin.
Now I have to wait for a few weeks for the Lilly Pillies to infuse their colour and taste. Which will give me time to research Lilly Pilly cocktails …
It’s been good news almost daily since New Year’s Day …
The Rain God smiled, and instead of useless sprinkles, we’ve had decent heavy showers, bringing the total this year to just over 60mm of garden saving rain.
Almost as exciting as the rain has been my very first Queen of the Night flower. This plant is technically a cactus but doesn’t seem to have a problem with Bellingen’s bouts of extreme humidity.
Each flower lasts for just one night, so if you forget to go out after dark to check, you miss it completely.
This must surely be one of nature’s most spectacular flowers and well worth a nocturnal walk. These photos were taken with a torch and an iPhone in the drizzle. With the proper photographic equipment you’d be able to see just how delicate and impressive the flowers are.
The next morning it’s all over, the flower has closed, and that night it starts to shrivel.
Bananas (and Paw Paws) are gross feeders and drinkers, so if you’ve got a boggy spot in your garden, they are the perfect thing to plant. However, when the rain stops and the town goes on to Level 3 water restrictions – you have a problem.
My Musa Pisang Ceylon banana, fruiting for the first time this year, started spring with the most magnificent inflorescence I have ever seen, and I was hopeful of a bounteous crop. But a hot gusty wind bent the already dehydrated trunk over and my hopes were dashed. I ended up with hands of what might be the world’s smallest bananas.
I was quite surprised when one by one they started ripening, and they turned out to be the sweetest bananas I had ever tasted. Not wanting to waste them, I revisited one of my old posts from back in “the dreamtime” when we used to have regular floods and rainfall of between 1,500 and 3,000 mm per annum!
The banana bread recipe I linked to my old post no longer exists, so here is a link to my recipe which I have modified slightly to reduce the rather horrifying sugar content of the original. Still just as nice and with a rich caramel taste.
Easy Banana Bread Recipe
This is an easy banana bread recipe. It has a light texture and a rich caramel taste.
It is the only banana bread I have baked which doesn’t sink substantially as it cools.
- 120gm (4.2 oz) butter
- 3/4 cup brown sugar
- 2 eggs
- 2 cups self raising flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 heaped tsp bicarb soda
- 1/4 cup golden syrup or treacle for a richer taste
- 1 tsp vanilla extract
- 30mls (1 fluid oz) coffee – a normal coffee machine shot
- 400 gm very ripe bananas – mashed
Preheat the oven to 150C (300F) degrees. Grease and line a large loaf tin with paper and hang the paper over the sides to assist with removal.
- Cream the butter and sugar in an electric mixer (which takes approximately 5 minutes, the colour will change to light brown)
- Add eggs and beat well until combined (The mixture may seem curdled)
- Add flour, cinnamon, nutmeg and bicarb and continue to mix until just combined.
- Add mashed bananas, golden syrup or treacle, vanilla and coffee and mix until just combined.
- Pour mixture into a LARGE greased and lined loaf tin
- Bake for 60mins or until set – check about half way through and turn the tin if the bread is browning unevenly.
Store in the fridge for up to a week but serve at room temperature with cream, ice-cream or yoghurt and maybe some fresh strawberries.