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« Vienna restaurant: RieGi | Main | Zürich: Culinary City Snapshot »

May 04, 2007



I just remembered our heated discussions about blueberries - and blueberries - in London:)
Banana&blueberry combination sounds really tasty, and I like your individual-size bread puddings. I've only ever made large portions for some reason..


oh yes, pille - bilberries, blueberries? i never knew the difference. i mean: I always thought our heidelbeere was blueberry in english, yet, the blueberries i see here are different.
For all germanic readers (or maybe this is just an austrian thing, as I've never even come across a blueberry as a kid, it turns out), apparently heidelbeere is bilberry (vaccinium myrtillus), small, with a dark flesh and a few "hairs" sticking out their bottoms (not trying to increase traffic with this ;-)), whereas the blueberries (blaubeere) (vaccillium cyanococcus) are bigger and are blue on the outside, yet white/yellow, but almost transparent, on the inside.
and that shall be the end of our Latin class today ;-)

bea at La tartine gourmande

oh I am going to have to try this. Now that I have started making bread puddings and became addicted to them. This looks delicious!


I agree, the induvidual presentation looks divine, as well as the combination of flavors sounds delicious :)


I'm going to make this wonderful dessert next week!!


I have been fortunate to receive my grandmothers tortured and tattered recipe scrap folder. Some is in English, some in Norwegian but it is all just in note form. A list of ingredient and very few directions after that. But I remember the flavors, textures, and the look of her food. I'm not sure she ever used her notes; I never remember seeing the book out when she cooked. As a child I would look through this book more than any other books. I was fascinated by it. The papers are now brittle and I don't read or speak Norwegian but I feel so comforted to have it near by. When I open it I can smell her and taste the food within.

It is interesting that her mother was a great cook, she was a great cook, my mother was a great cook, my fist cousin is a great cook as well as is her daughter (a chef), and myself. We all must carry a genetic link for the passion of cooking and eating great food. What a fortunate link. It is our bond.

I happened upon your blog and will be staying. We share that universal link. Great passion for all things food. I look forward to your future success.

From the wine and redwoods in Calif,


Thanks for the info, never heard the term "bilberry" before! But I love them and could easily do without the real blueberry (white flesh). The ones I had aways were tasteless...
Your , bread pudding indulgence is already bookmarked, but I guess I will have to drown it in vanilla sauce if that's ok with you ;)


mmmhh! vanilla sauce... that's a great idea! well, there's surely going to be a next time!

Amanda at Little Foodies

This sounds wonderful. I make a banana and blueberry tea loaf/cake. The combination is really good I bet the texture of this bread pudding is even better. Your lucky mum!!


Hi Elayne,
Thanks so much for your wonderful and moving comment. It sent shivers down my spine (in a positive way) – especially this bit: "When I open it I can smell her and taste the food within."
My one grandma went a few years ago and I still remember how she smelt. And her wonderfully long, frail, white hair. And her millions of wrinkles. And the fact that she kept a smile on her face even after a very hard life (living through WWII on a farm on her own, hiding jews in the attic, fearing for her life, then struggling to regain normality… then suffering 13 caridiac arrests in a matter of days and battling through) … thinking of it that way, it’s no wonder I never inherited a recipe book, the poor woman hardly ever found time to sit quietly for a moment, let alone jot down recipes!
I’m glad you found your way here. Hopefully I’ll see more of your comments over the months to come and lots of shared cooking experiences!


I have enjoyed reading your story so much I had to call my mum and translate it for her. My gma had recipes on cards, napkins, scraps and what not and whn I opened the box this Chritmas, I let her soul be free. At every turn and dig of my fingers I was stroking her hair and touching her hands. I took some home with me and my mom has the rest and we sometimes go through them together over the phone.
Great recipe and stunning picture.

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