Something amazing has happened!
My slap dash method of cooking has kind of paid off.
We had some gooseberries in our fruit and veg delivery box. I wasn’t sure I liked them, but saw it as a little green furry challenge to make something out of them.
Taking to Twitter I asked some far better cooks than me what I could do with them. I wasn’t disappointed, fabulous food bloggers gave me some tips that involved cooking with castor sugar and folding into thick, whipped cream to make a fool. I was all set….
Here are the cleaned up little beauties in a pan with some sugar. I was concerned that the sugar wouldn’t ‘cook’ so added in a bit of water. Not sure if that was correct as ended up with this:
Gooseberry slurry?
I let them simmer hoping it would turn into useable sludge while I got going on the double cream…
Wow that stuff is tough!
It stayed liquid for about half an hour of very thorough mixing with a little whisk. I took to Twitter again and was assured that I just needed to put my ‘back into it’ and apply some ‘elbow grease’.
Are these cooking terms?
Anyway, after I had lost the use of my arms, I managed to get it looking a bit more ‘whippy’. Ready for my gooseberries to be folded into it to make a Fool.
But then out of the corner of my eye I spied my husband’s new packet of gingernut biscuits on the shelf. A lightbulb appeared above my head.
I grabbed half of them (just in case it didn’t work out, I wanted to make sure I hadn’t wasted the whole packet) and bashed them with a rolling pin (yes, remembering to put them in a bag, I’m not stupid) to make gingery crumbs. I folded them into some melted better and did this:
Ok, can you see where I am going with this? Foolish? Lets see…
I still had my fruity slurry. but I strained the gooseberries out and spread the solid stuff over the base (rather like a green jam). Here it is with my very hard work cream:
And then in a lightning moment of inspiration added the remaining gooseberry juice to the cream before spreading over my biscuit and jam base.
And so dear readers I give you my GOOSEBERRY AND GINGER TART:
It tasted bloody lovely, it tasted proper.
There was a flavoursome mix of sweet and refreshing as the gooseberries cut through the cream.
The base held together.
My husband didn’t complain about the use of his favourite biscuits.
I cried.
I have started imagining dinner parties where I serve this.
Basically if you know me you are eating this EVERY TIME you come round my house from now on. Ok?
Tags: Cooking, Food Bloggers, Puddings, Veg Box
tut tut alice ! this delicious gooseberry dessert all done proper’ is not what we expect. ‘ tis not why we read you !
well done ..
I like Gooseberries very much. You need to bring a Tupperware of this in July for our delight. X
Imagine, us at Dr John sharing round the gooseberry tart!? Love it.
Also, I do have tupperware… x
I thank you!
Don’t worry, am trying a new curry recipe tonight. Normal service will resume xxxx
OMG – you are a taste innovator – ginger and gooseberry that really does sound lush.
It worked Claire, it really worked.
Not like most things I throw together, but this one? Yes!!!! xxxx
Aw Alice, this blog brings me huge smiles of joy – I’ve been reading it for a little while.
You’re the Bridget jones of the food blogging world!
Gooseberrys are delicious, and this sounds like a complete success.
Fantastic!
Hello and thanks so much for your comment. Great to hear from you.
Glad to hear you’re reading.
Yes not sure Bridget Jones was that successful in the kitchen either was she?
What a lovely site you have, I’ll have to try one of your recipes one day.
Axxx