Johns Kitchen

It must be at least twenty years since I have been consistently successful with the humble, but perfectly splendid, Syrup Dumpling. I used to be able to make them …no drama…but no more. I have had extra lessons from my now deceased Nanna, my mother and from champion cook Judy and asked for hints any where I can….all to no avail.

Two weeks ago I had another go at it…and Lo! they were perfectly splendid.

So last weekend I attempted to reprise my success. I should have stopped while I was still ahead. Stodge balls. Delicious, yes, but far from the faerie delight they should present to ones taste buddies.

I am willing to pay, and pay handsomely if anyone can pass on the Secret. (I don’t care if it’s in book or DVD form.)

How does an aspiring cook make consistently yummy Syrup Dumplings?

Yesterday I was suckered (it really wasn’t that hard) to give a talk in our library on our travels to Turkey and Egypt. Which came, by way of bragging, towards the end of thirteen weeks in France, Spain and Italy.

Libby introduced me as an adventurous cook, a title that I had never considered would be applied to me, never even considered the concept, but then I did have to declare that maybe I was. Afterall, I’d had the audacity to cook a Vegemite Souffle for our host in France, without a recipe. Some may say wanker, others adventurous.

How adventurous have you lot been…..any challengers!

BTW, you’ll find the recipe for the Vegemite souffle here.