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:
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 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?