Autumn winds are making the delicious plums fall from my tree and I’m picking them up as fast as possible as they rain down on my head. Apart from being delicious, I love the idea of ‘free’ food and, even better, free food from my own garden. For me, Victoria plums have the best flavour and are perfect for this Fruity Plum Crumble
Plum crumble has to be the ultimate comfort food and certainly a dish to illicit some guaranteed ‘ooohs and aaahs’ when it is brought to the table. Perhaps this is because the fruit season is short and serving this once or twice a year pudding, signals the changing of the year. Actually, mine isn’t a once a year treat as my freezer is now full of all the plums I couldn’t use -even after making spicy plum chutney & gifting some to friends etc there are lots left! I have either put the prepared plums (stone and halved) straight into freezer bags or cooked and pureed into boxes. My plan is to use the puree to make into a Christmas ice cream possibly with a little brandy or port and crumbled amaretto biscuits.
If you have a tree or know someone who has one, you will need to get a wriggle on and get them picked. Even better you could consider planting your own tree to guarantee your supply for years to come. They are trouble free and have pretty blossom in the spring.
This delicious lemon curd is truly the the food of the gods and takes just 20 minutes to make. You could use it fill a light, fluffy sponge cake or lemon roulade, dollop onto freshly baked scones or use as a decadent filling for dainty sandwiches-white bread, no crusts of course. Personally, I found it very difficult not to eat the whole lot directly from the jar……not just me..I had to wrest it from my husband as well.
The curd is made in small jars as it doesn’t keep well although this is academic as you won’t be able to resist it for long
Try it and you will never look at a bought jar of bright yellow, gloopy lemon curd in quite the same way.
Just back from the Italian Dolomites the skiing was lacking in style and quite scary but the pizzas were fantastic. Thin and crispy, with just a little topping, we watched as the pizza dough was twirled in the air to get the required thinness and then cooked quickly in a proper wood oven they were on the table in a trice before I had time to recover from the exertion of hurtling down the piste. There was a bewildering choice of toppings ( I wish that I hadn’t left the phrase book on the hall table at home..) from sausages and ham, eggs, rocket, tuna, seafood, pineapple, mushrooms, etc. My favourite was the plain and simple tomato with cheese and garlic. It had a stronger cheese for flavour (not sure which) and the lovely soft mozzarella that stretches between pizza and mouth alarmingly. It doesn’t let go until you can manage the quick twist and flick of the chin. No doubt the tomato base was lovingly made by hand, gently simmering fresh tomatos with fragrant basil and then reducing it until it is thick enough to spread. I will try to make this properly sometime but in the meantime-
Let’s not kid ourselves sometimes a quick and easy dish using the really GOOD convenience ingredients available are just perfect for a ‘coming home for work don’t have time to cook’ sort of meal or,indeed for any day of the week. You can rustle these up in 20 minutes or less
Panini pizza for an easy supper dish or snack-pronto
This is one of my favourite festive dishes and it always appears some time over the Christmas holidays. The mix of warm spices, cranberries and orange go well together with the tender pork and it looks stunning on the festive table. You can make it ahead of time or well ahead and freeze it. I like to have a few dishes tucked away ready to be whisked out at the last minute so that I don’t have to miss any of the Christmas fun and this is perfect. Like lots of dishes it is even better re-heated the next day.