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igenlodeI've discovered that cold potato duff eaten in slices direct from the fridge is very much more appetising than the same dish served hot with custard ;-)
In fact so much more appetising that it might be worth making again for that specific purpose; it becomes much more solid, with the texture and flavour rather reminiscent of Russian cheesecake, with the lemon (which becomes detectable) and peel dominating, and the jam just discernable as an added delicacy. Very more-ish.
I wonder if the original recipe was intended to be chilled before serving. It really doesn't sound as if it was! http://www.foodsofengland.co.uk/Potato_Duff.htm
The Great Clothing Changeover has been completed again, almost certainly the latest ever (it's now June!) due to a very cold spring; this time last week I was in full-length thermal underwear. I did get down the contents of the smaller trunk at least a couple of weeks ago and refilled it with heavy jumpers, so it doesn't entirely count, but I have been very short of lightweight summer clothing these last couple of days of heatwave.
My wretched mesembryanthemums flopped again after being out all day in the sun, despite having attained a really quite vigorous size -- the main stem/root is terribly slender. It's not even as if the compost looked dried out, which some of the other pots definitely did; the strawberries needed emergency first aid, but seem to be perking up again.
On the other hand, the 'secret' mesembryanthemum that germinated in a quite different pot months ago, and had been sitting growing very small and tough for a long time before I realised what it was, has put up a sudden spike with a yellow bud on the top which is presumably about to open -- even though the whole plant is only about an inch tall otherwise! So I shall have a 'Livingstone daisy' after all.
(The last of the putative yellow poppies that were growing over the winter have come into flower... and are also red! But I have had a brave display of red ones as a result; they are very ephemeral, and only two still remain this evening of the half-dozen or so that were in bloom this morning.)
In fact so much more appetising that it might be worth making again for that specific purpose; it becomes much more solid, with the texture and flavour rather reminiscent of Russian cheesecake, with the lemon (which becomes detectable) and peel dominating, and the jam just discernable as an added delicacy. Very more-ish.
I wonder if the original recipe was intended to be chilled before serving. It really doesn't sound as if it was! http://www.foodsofengland.co.uk/Potato_Duff.htm
The Great Clothing Changeover has been completed again, almost certainly the latest ever (it's now June!) due to a very cold spring; this time last week I was in full-length thermal underwear. I did get down the contents of the smaller trunk at least a couple of weeks ago and refilled it with heavy jumpers, so it doesn't entirely count, but I have been very short of lightweight summer clothing these last couple of days of heatwave.
My wretched mesembryanthemums flopped again after being out all day in the sun, despite having attained a really quite vigorous size -- the main stem/root is terribly slender. It's not even as if the compost looked dried out, which some of the other pots definitely did; the strawberries needed emergency first aid, but seem to be perking up again.
On the other hand, the 'secret' mesembryanthemum that germinated in a quite different pot months ago, and had been sitting growing very small and tough for a long time before I realised what it was, has put up a sudden spike with a yellow bud on the top which is presumably about to open -- even though the whole plant is only about an inch tall otherwise! So I shall have a 'Livingstone daisy' after all.
(The last of the putative yellow poppies that were growing over the winter have come into flower... and are also red! But I have had a brave display of red ones as a result; they are very ephemeral, and only two still remain this evening of the half-dozen or so that were in bloom this morning.)
