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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.
 A
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
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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
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