Posts Tagged ‘highbury’

The day-to-day plums that most of us get from the super markets these days tend to be a bit hard and uninspiring eaten straight from the bowl.


My plums on toast

My plums on toast


I’ve devised a great way to sweeten them up without cooking out all the goodness and making it into a delicious light(ish) breakfast.

Simply halve you plums, de-stone, pan fry in a little butter and add fruit based booze and sugar to taste towards the end to make a reduced syrup sauce.

Toast both sides of a good bit of bread (sourdough or something thereof) and then spread with a mixture of equal parts butter and sugar with a good pinch of cinnamon and ginger. Place the plums nicely on the toast, dust with icing sugar and serve.


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Wiping the plate clean

Wiping the plate clean


Five-a-day?  Me neither…

Not at the moment anyway.  Bread for breakfast, bread for lunch (sandwich styleé), then something bordering on vegetables for tea if I’m lucky.

However, given my obsession with soda farls I’ve become equally addicted to the berry compote.

They are so easy to make and have a fraction of the sugar of a jam but taste just as great.  Plus, they aren’t boiled to buggery so they don’t loose loads of their nutrient content.

Strangely, given our leaning towards all things English, my fav. is the blueberry compote – kinda American in it’s outlook.  No matter, the blueberry creates a wonderful light syrup and combined with real vanilla is a real treat.


Blueberry Compote with Soda Farls

Make sure you add a little sugar to the farl recipe here


For the compote:

1 punet of blueberries (serves 2 generously)

2 tea spoons of sugar

1 vanilla pod


Wash the blueberries and add to a small pan.  Add enough water so that the berries are barely coated (think steaming spinach – about that amount) – DON’T ADD TOO MUCH – you can always add but its a lot of faff to take out the berries and reduce the syrup later.

Sprinkle over the sugar, split the vanilla pod to scrape out the seeds – add those and chuck in the pod itself for good measure – stir lightly to combine.  

Get the mixture up to boiling and simmer gently for about 5 mins.  The blueberries should be starting to break up but not completely turned to mush.

CAREFULLY taste the syrup – don’t forget it has sugar in there and will be volcanic – if its too loose take out the berries and boil hard to the right consistency  – it should be like loose jam but not too runny. 

Take out the vanilla pod and allow to cool.

Best served slightly warm with the farl and lashings of salted butter.


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