Have a passport.. will travel would have, in olden times, been said to be her motto and travel she did. Aided and abetted by Mister Bill they jaunted about as often and as much as they could and it was on a jaunt to Canada a longlong time ago that they ate this delicious dish.
The chef was of Scandinavian descent and it was obviously a handed down family recipe and she was lucky enough to be there in plum season and more than lucky that he was willing to write it down and give it to her.
You will need:
2 lbs of ripe plums or gages and of any colour you want to use,
4 oz of caster sugar plus a bit extra.
10 tbs of white bread crumbs.
2 oz of unsalted butter.
1/2 pint of thick double cream.
1 egg white.
How to do it:
Put your oven on to 350F or Gas mark 4.
Wipe your plums clean, split and remove the stones.
Lay plums in a dish and sprinkle them thickly with sugar.
Cover and cook for 35 / 40 minutes until they're soft.
Remove from oven and allow to cool.
Fry the breadcrumbs in butter until dark golden, scattering the crumbs with a little sugar.
Drain the plums of any juice.
Lay them in a not too large glass dish, then place a layer of fried breadcrumbs on top and repeat.
Whish your egg white until it is stiff, then fold in the cream.
Spread this over the plums and chill for as many hours as possible before serving.
She cannot remember how the fish had been cooked which had been the main course, only that it was delicious as you'd expect it to be.. Quebec Canada, the lovely place they stayed was on a BIG river full of trout plus a Scandinavian chef all equaled tasty yumyum.
We heard from Joe in Ottawa this morning.. he is of Italian descent.. that he was bound for lunch with his mama, he had also made his first ever attempt at a Vodka Sauce which he was serving with Penne.. we have A. asked for the recipe and B will expect a report on how it was received.
THIS is a classic example of why we love writing this blog of mine! We get responses from all over the world, sadly only from friends who email us, for the rest of you are all too shy and won't write in that very conveniently placed Message Box situated at the end of each of my posts.
Never mind.. we'll just keep on writing in the hope that you'll lose your fear of writing something there, anything, however small, would be appreciated.
Dreadful weather expected tomorrow.. ugh.. it rained cats and dogs last night and a great deal more is expected tonight and most of tomorrow, plus it is much colder than it has been of late, 'shiver my timbers' is apt as my poor old timbers have no clothing on them! Poor old skinny legs, I wonder if those pretty glossy feathers that I used to be so proud of will ever grow back.
BUB asked my mum what my legs looked like, apart from being funny, her response might make you choke, so finish eating what you have in your mouth before you read this next bit.
"Her legs have patches of what you can only described as veryvery, read ancient, old ladies hair, the feathers are thin and white" said mama "Oh" said BUB. Nothing else he could say, is there?
So, nothing else to report, we have a very simple light supper awaiting us, it is weighing-in day tomorrow, neither she nor I have the faintest clue whether she has gained or lost any weight, she does have to take several belts to a saddler as they are now way too big even on the smallest hole (very gratifying). No raids have been done on any Lebanese or Turkish bakeries, she only ate a couple of slices of bread in the past week.
But weight is a strange thing. is it not? I only have to look at something the wrong way in order to lose a few grams of weight and she considers it her daily duty to shove yumyum of all manner in front of Beaky, some we like, some we manage to up-end onto the floor. Oh look.. Down it goes.. splat.
And with that.. I'm off to see that woman about a clementine.
GeeGee Parrot.
February 7th, 2016.
The chef was of Scandinavian descent and it was obviously a handed down family recipe and she was lucky enough to be there in plum season and more than lucky that he was willing to write it down and give it to her.
You will need:
2 lbs of ripe plums or gages and of any colour you want to use,
4 oz of caster sugar plus a bit extra.
10 tbs of white bread crumbs.
2 oz of unsalted butter.
1/2 pint of thick double cream.
1 egg white.
How to do it:
Put your oven on to 350F or Gas mark 4.
Wipe your plums clean, split and remove the stones.
Lay plums in a dish and sprinkle them thickly with sugar.
Cover and cook for 35 / 40 minutes until they're soft.
Remove from oven and allow to cool.
Fry the breadcrumbs in butter until dark golden, scattering the crumbs with a little sugar.
Drain the plums of any juice.
Lay them in a not too large glass dish, then place a layer of fried breadcrumbs on top and repeat.
Whish your egg white until it is stiff, then fold in the cream.
Spread this over the plums and chill for as many hours as possible before serving.
She cannot remember how the fish had been cooked which had been the main course, only that it was delicious as you'd expect it to be.. Quebec Canada, the lovely place they stayed was on a BIG river full of trout plus a Scandinavian chef all equaled tasty yumyum.
We heard from Joe in Ottawa this morning.. he is of Italian descent.. that he was bound for lunch with his mama, he had also made his first ever attempt at a Vodka Sauce which he was serving with Penne.. we have A. asked for the recipe and B will expect a report on how it was received.
THIS is a classic example of why we love writing this blog of mine! We get responses from all over the world, sadly only from friends who email us, for the rest of you are all too shy and won't write in that very conveniently placed Message Box situated at the end of each of my posts.
Never mind.. we'll just keep on writing in the hope that you'll lose your fear of writing something there, anything, however small, would be appreciated.
Dreadful weather expected tomorrow.. ugh.. it rained cats and dogs last night and a great deal more is expected tonight and most of tomorrow, plus it is much colder than it has been of late, 'shiver my timbers' is apt as my poor old timbers have no clothing on them! Poor old skinny legs, I wonder if those pretty glossy feathers that I used to be so proud of will ever grow back.
BUB asked my mum what my legs looked like, apart from being funny, her response might make you choke, so finish eating what you have in your mouth before you read this next bit.
"Her legs have patches of what you can only described as veryvery, read ancient, old ladies hair, the feathers are thin and white" said mama "Oh" said BUB. Nothing else he could say, is there?
So, nothing else to report, we have a very simple light supper awaiting us, it is weighing-in day tomorrow, neither she nor I have the faintest clue whether she has gained or lost any weight, she does have to take several belts to a saddler as they are now way too big even on the smallest hole (very gratifying). No raids have been done on any Lebanese or Turkish bakeries, she only ate a couple of slices of bread in the past week.
But weight is a strange thing. is it not? I only have to look at something the wrong way in order to lose a few grams of weight and she considers it her daily duty to shove yumyum of all manner in front of Beaky, some we like, some we manage to up-end onto the floor. Oh look.. Down it goes.. splat.
And with that.. I'm off to see that woman about a clementine.
GeeGee Parrot.
February 7th, 2016.
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ReplyDeleteDear Sara and GeeGee, This blog website used to be very unfriendly to those who attempted to post comments. It made posting extremely difficuIt. I gather that they've cleaned up their act, from the ease at which my earlier comment was posted. That's good news. Maybe more people will comment now.
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