It is hard to believe that it is nearly September, for me this year has just flown by. There have been ups and downs aplenty and soon the days will become warmer and longer which means that berries will be in abundance. I’ve got my own little strawberry plant in the vegie patch at the moment, it is still looking rather small and overwhelmed by its new surroundings but I remain hopeful it will start to flourish as the weather improves. In the meantime, my lust for berries is sated by the miracle of modern food – frozen berries.
I don’t buy frozen berries often, the cost and associated food miles are always difficult to push to one side in my mind but every now and then I get the urge to splurge and this was one of those occasions. Fortunately, this moment aligned perfectly with this months Sweet Adventures Blog Hop theme ‘Berry Nice to Meet You!’, hosted by Christina from The Hungry Australian. If you’ve been following along, you’ll know I used a recent haul of blueberries in my first attempt at jam. Combined with a glut of Meyer lemons I created a delightfully fragrant remix on an old favourite which I’ve been dolloping into oatmeal, smothering on to freshly toasted bread and, well, eating by the spoonful.
While I was making the jam I had time to take stock of where the last few months have taken me with one of the most profound experiences being the deaths of my Nana and “Uncle Frank’. It has been an immense period of sadness for our family that has certainly taught me the importance and immediacy of living in the moment and enjoying what we have around us in full. We have been going through the heart wrenching process of cleaning out their home recently and I have stowed a few precious trinkets as a result. The tea-cup and saucer in this photo is one of those heirlooms and it seems fitting that it is graced with one of my Nan’s other famous dishes – the ubiquitous Jam Slice. Nana would have used raspberry jam on hers but I wanted to experiment with my new creation and changed it up a bit with the blueberry and Meyer lemon jam and adding some delectable macadamia nuts to the crunchy topping, I think my Nana would have approved of my new creation.
- 125g unsalted butter
- 2 cups plain flour
- 1 cup caster sugar
- 1 tspn vanilla bean paste
- 3 eggs
- ½ cup Blueberry & Meyer Lemon Jam
- 1 cup shredded coconut
- 1 cup macadamia halves
- Heat the oven to 180 degrees centigrade and lightly grease and line a lamington tray.
- Cut the butter into small pieces, add to the bowl of your food processor and blitz until the mixture resembles breadcrumbs.
- Add ½ cup of sugar and blitz again.
- Add 2 eggs and the vanilla bean paste and combine to create a dough, you might need to do this by hand.
- Press the dough into the lined tray and pop in the oven for 10-15 minutes or until golden on top.
- Remove from the oven and add jam, spread evenly over the top of the biscuit base using the back of a spoon.
- Combine the coconut, macadamia’s and remaining egg and sugar in a small bowl.
- Pour over the top of the jam and spread evenly.
- Pop back in the oven for 20-25 minutes or until the top is golden and crisp.