Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Peasant Girl in a Veil
 

If you love cooking, or even just enjoy food for food's sake, you should visit Henrie's Hotch Potch, the Highlife regular recipe column for a truly amazing website: www.iafrica.com.

Henrie GeyserA food guru if ever there was, Henrie Geyser does not supply just any old kind of recipe, randomly pinched from the yellowing pages of Your Average Cookbook. Rather, the wondrous menus that grace the pages of Henrie's Hotch Potch each week have come to exist through endless experimenting and tasting, night after night of gleeful peeling, chopping, stirring, stuffing, straining, baking, grilling, frying and braaiing - wooden spoon in one hand, glass of wine in the other.

We are fortunate enough to have been given permission to reproduce a few of Henrie's recipes, just so that we can get a taste! To visit Henrie at the iAfrica web site where he updates his column every Friday with a full menu of Starter, Main Course and Dessert - click here

"I discovered this recipe in an old British cookery book many years ago. I never found out where the name originated from, but it probably has something to do with the blushing cheeks of ripe plums and the veil of egg and cream".

Ingredients

1kg of fresh plums, halved and stones removed
8 tablespoons white breadcrumbs
4 tablespoons butter
1/2 cup caster sugar
1 cup double cream
1 egg white
1 to 2 cups white sugar

Method
  • Place the plums in an ovenproof dish and sprinkle with white sugar
  • Cover and bake in a moderate oven for 35 to 40 minutes until soft. Set aside to cool
  • Melt the butter in a frying pan and sprinkle in the breadcrumbs. Fry until golden brown, sprinkling with caster sugar
  • Lift plum out of the dish, leaving behind excess liquid
  • Arrange plums in a glass dish and sprinkle with crumbs
  • Whisk the cream for a minute and set aside
  • Whisk egg until it stands in peaks and fold into cream, then spread egg and cream mix over the plums and chill well before serving

Henrie

To visit Henrie at the iAfrica web site where he updates his column every Friday with a full menu of Starter, Main Course and Dessert - click here

 
EMAIL US