About this site

Piers and Lin du Pré bought their new Fleming 55 / 129, Play d'eau, in 2003.

She was berthed in Beaucette Marina, Guernsey in the Channel Islands at N49° 30’.197 W002° 30’.350 until she was sold in October 2021.

This site charts the thrilling adventures they had in her.

You can contact us here.

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Recent Posts

Parmesan crisps

Parmesan Diamond crisps
They’ll go as fast as you can serve them!
click to enlarge

These Parmesan Diamond crisps are so, so more-ish. Great with drinks and they’ll disappear the moment you serve them amidst many ‘wows’ of praise.

  • 75gm Parmesan (Parmigiano-Reggiano to give it its correct name)
  • 75gm Grana Padano cheese
  • Optional – sesame or poppy seeds for a final dressing

The ‘Dos’ and ‘Don’ts’ of making Parmesan crisps.

  • Do use both types of cheese – Parmesan only is too strong
  • Don’t use ready grated cheese – it just doesn’t work
You’ll need

Form a 1cm deep round leaving a 5cm margin around the edge of the pan
click to enlarge

Cheese grater, dinner plate or small bowl, non-stick frying pan, kitchen paper, spatula, kitchen knife, chopping board.

Making Parmesan Diamond crisps

Grate the two cheeses onto the dinner plate. Using your fingers, gently mix them up.

Sprinkle the grated cheese onto the frying pan to form a 1cm deep round leaving a 5cm margin around the edge of the pan. Tamp it down just a bit.

Place on a low to medium heat.

After a while you’ll see the cheese start to melt, then bubble, and the edges will start turning a light brown.

If you want to flavour the crisps, add a sprinkling of the seeds at this stage.

Keep going and wait until the bubbling has almost stopped.

The cheese will start to melt, then bubble, and the edges will start turn a light brown
click to enlarge

Remove the pan from the heat and place it on a heat resistant surface.

After a minute or so, the pan will have cooled a bit but the crisp will still just be pliable. Slide a spatula around the outside of the crisp and gently prise it out of the pan.

Place it on kitchen paper for a few moments to remove any excess oils before moving it to a chopping board.

Slice it into 4cm strips and slice again, diagonally to form your Parmesan Diamond crisps.

To keep their crispness, eat them soon after making. Mind you, as quickly as you serve them they’ll go!


Let us know how you get on – you can get in touch with us any time by using our Contact Form.

Piers and Lin
from the Galley of
Play d’eau
Fleming 55

Wait until the bubbling has almost stopped before taking the pan off the heat
click to enlarge

Remove from the pan and place the crisp on kitchen paper to remove excess oils
click to enlarge

4 comments to Parmesan crisps

  • Pip Flynn

    They look lovely. Will have to try yours first before we attempt this! Px

  • Hil

    These look absolutely delicious and very simple to make. I guess they would be easy to burn so would need careful watching. Can’t wait to make then and will get the cheeses from Tesco, or maybe N will bring some back from Italy – even better! I will let you know how they go.

  • Hil

    Done! And,my goodness,they were delicious! They took longer to make than I anticipated,but,oh, how beautiful they were. Theresa took a photo of the plateful for you. Thank you for the recipe-they will be made many times. H x x x PS. We ate them as we drank Frexinet-perfect-and it’s on offer in Waitrose now.x x

  • Just added something to the recipe – scatter some sesame or poppy seeds onto the cheese as it’s cooking. Brings another dimension to the result.

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