Text 36947, 93 rader
Skriven 2010-04-19 08:41:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: PAPAYAS  00419
======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> I would be wise to be satisfied with the wonderful arctic
 JW> JW berries that are available
 
 GJ> And so you should be.  All those berries, rich in anti-oxidants to
 GJ> keep you healthy, so you are not forced to drink expensive red wine
 GJ> for that purpose.

 JW> But I like wine.

OK, how about making your own wine out of those healthy berries?
(Glen says, helpfully.)
 
 GJ> Do you feel it necessary to escape from Canukstan for a while?

 JW> Nah. I haven't seen all of my own country yet.

That would be impossible, anyway.  There is a lot of Australia that I
haven't seen yet, but that can wait until I am not up to international
roaming and its impossibly increasing travel insurance costs.
 
 GJ> Are you getting any of that Icelandik volcanic dust
 JW> Not yet. Iceland is far, far away and the prevailing windows come
 JW> from the opposite direction.

It might come around from the other side, to brighten your sunsets.

 JW> I've made these for decades; they are quite good...
 JW> Title: The Rum Sidecar

That conjures up a picture of a happy passenger crouched down behind
the windscreen, sipping cocktails in a Swallow sidecar attached to a
large, old, Brough Superior motorbike as it speeds through the night.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Icelandic Vinaterta - Prune Cake
 Categories: Newsgroups, May.rec
      Yield: 4 Servings
 
           ;Prune filling
      1 lb Prunes
           ;stoned
      1 c  Apple juice
           ;Pastry
    1/2 lb Butter
           ;softened
      1 c  Sugar
      3    Eggs
      3 tb Milk
           ;may need more
    1/2 ts Ground cardamom
           ;pref fresh ground seeds
      4 c  Flour
      3 ts Baking
 
  Put prunes and apple juice in small saucepan and simmer for half an
  hour. Check how much liquid is left in pan; if there is more than 2
  tablespoons or so, boil rapidly for a few minutes. Mash well with
  fork and cool, preferably overnight.
  
  Cream butter and sugar well. Add eggs, one at a time, and beat until
  creamy. Mix flour and baking powder and add a third of it with one
  tablespoon milk. Mix to combine, add another third and then the rest.
  Roll out on floured surface. Divide into four or five equal parts and
  roll each into a circle (use a rather large plate as a guide and trim
  edges. Place on papered or lightly greased baking sheet and bake at
  375 F for about 10 minutes. While still warm, put prune filling
  between layers. Cool cake. When cold, wrap in foil and keep
  refrigerated for at least 24 hours; the cake improves with age and
  freezes well. My mother-in-law is Icelandic and this is a recipe that
  was passed down from her grandmother. Whenever she has friends
  visiting from Iceland she serves then this and they comment on how
  much it reminds then of their youth. Although the calls for ground
  prunes (I try to forget this when I eat the cake) you can substitute
  your favourite jam. When you slice the cake it is very pretty seeing
  all the layers.
  
  This is a traditional Icelandic cake, nowadays perhaps more popular
  amongst people of Icelandic descent in America than here in Iceland.
  Usually sugar is added to the filling but I find that too sweet. This
  filling is delicious.
  
  From: Mary Filmore <maryfilmore@comcast
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)