Cooking
Okay, I promise. I've really been on a compote overload lately, but it's just 'cause they're so good with that fabulous yoghurt from Thise for breakfast. That way at least I get SOME fruit in my stomach - I can't live of banana-blueberry tea loaf, can I? Or could I? Hmm, worth contemplating...
The gooseberries at the market was gorgeous, so I got some, just to come home and find myself with no idea whatsoever as to what to do with them. Except for a compote. So that's what I did.
Easy as always: place gooseberries and a fair amount of sugar (you'll have to taste along the way, but for about ½ a kilo I'd start of with 3/4 cup - see me juggling with American AND metric measures at the same time, wo-hoo!) a dash (okay, 2 tablespoons) of elderflower syrup/cordial and about 2-3 tabelspoons of water, in a saucepan. Bring to the boil, squish some of thegooseberriess to make sure that whatever it is that flows from them that will make what looks like a watery mess into something that goes all jelly-up, run! The elderflower plays very well with the tart- and sourness of the berries. I'm hard pressed to give you an exact time for the boiling - I'm getting really bad (or good, depending on who you ask!) to just go by the flow and taste things underway to see if they're cooked properly. 10 minutes maybe? They need have lost some of their sourness and have turned soft.
Serve as you please, fancy style or for breakfast. Serve it with a sponge cake (maybe a version with some ground almonds - I like almonds with gooseberries. Maybe drizzle the sponge with a little elderflower cordial...?), or use it in a layer cake. And a trifle, always the trifle! See, compotes are so versatile!
I'll really try - 'nuff of the compotes. And the very long sentences. For now. Maybe. I'll probably be able to keep the promise regarding compotes, but I really would be lying if I said I'd be able to stop making long sentences! ;-)
Oh you poor little lost goseberry! Where did all the others go?
There they are!
- Perfect Rhubarb Compote Recipe
There are rhubarb haters and rhubarb lovers. I'm a lover! I love the color of rhubarb and the gorgeous pink syrup you get when you cook it. Rhubarb, which we consider a fruit is actually a vegetable. It's high in vitamin C, potassium,...
- Strike Two!
sourdough sponge I tried to make sourdough bread again last weekend. I had better luck with the sponge this time, but that was it for the good news. I repeated a mistake from last time – I started too early in the day. I did it without thinking,...
- [dansk] Hyldeblomstsaft - It's Too Late Now...
... to make anymore elderflower cordial. At least around here. A mere glimpse is the period when the elderflowers are in bloom. That's how it seems, at least. (okay, so you get peas, and cucumbers and tomatoes, but they don't make elderflower...
- Shf#22: Can You Can? Rhubarb Cordial
Way back when I used to do a regularly scheduled blog, I ALWAYS took part in this brainchild of Jennifer, The Domestic Goddess - The Sugar High Fridays. Then stuff happened, I didn't blog much for a while and well, no SHF for me. Now I am blogging...
- [dansk] Æbletrifli My Style
I'm in a trifle state of mind these days - this is actually very much like the rhubarb one, and a bastardized version of a TRUE Danish kind. There'd be no yoghurt on that one - no, only whipped cream will do. And, you'd actually use æblerasp...
Cooking
'Nuff of the compotes already!
Okay, I promise. I've really been on a compote overload lately, but it's just 'cause they're so good with that fabulous yoghurt from Thise for breakfast. That way at least I get SOME fruit in my stomach - I can't live of banana-blueberry tea loaf, can I? Or could I? Hmm, worth contemplating...
The gooseberries at the market was gorgeous, so I got some, just to come home and find myself with no idea whatsoever as to what to do with them. Except for a compote. So that's what I did.
Easy as always: place gooseberries and a fair amount of sugar (you'll have to taste along the way, but for about ½ a kilo I'd start of with 3/4 cup - see me juggling with American AND metric measures at the same time, wo-hoo!) a dash (okay, 2 tablespoons) of elderflower syrup/cordial and about 2-3 tabelspoons of water, in a saucepan. Bring to the boil, squish some of thegooseberriess to make sure that whatever it is that flows from them that will make what looks like a watery mess into something that goes all jelly-up, run! The elderflower plays very well with the tart- and sourness of the berries. I'm hard pressed to give you an exact time for the boiling - I'm getting really bad (or good, depending on who you ask!) to just go by the flow and taste things underway to see if they're cooked properly. 10 minutes maybe? They need have lost some of their sourness and have turned soft.
Serve as you please, fancy style or for breakfast. Serve it with a sponge cake (maybe a version with some ground almonds - I like almonds with gooseberries. Maybe drizzle the sponge with a little elderflower cordial...?), or use it in a layer cake. And a trifle, always the trifle! See, compotes are so versatile!
I'll really try - 'nuff of the compotes. And the very long sentences. For now. Maybe. I'll probably be able to keep the promise regarding compotes, but I really would be lying if I said I'd be able to stop making long sentences! ;-)
Oh you poor little lost goseberry! Where did all the others go?
There they are!
- Perfect Rhubarb Compote Recipe
There are rhubarb haters and rhubarb lovers. I'm a lover! I love the color of rhubarb and the gorgeous pink syrup you get when you cook it. Rhubarb, which we consider a fruit is actually a vegetable. It's high in vitamin C, potassium,...
- Strike Two!
sourdough sponge I tried to make sourdough bread again last weekend. I had better luck with the sponge this time, but that was it for the good news. I repeated a mistake from last time – I started too early in the day. I did it without thinking,...
- [dansk] Hyldeblomstsaft - It's Too Late Now...
... to make anymore elderflower cordial. At least around here. A mere glimpse is the period when the elderflowers are in bloom. That's how it seems, at least. (okay, so you get peas, and cucumbers and tomatoes, but they don't make elderflower...
- Shf#22: Can You Can? Rhubarb Cordial
Way back when I used to do a regularly scheduled blog, I ALWAYS took part in this brainchild of Jennifer, The Domestic Goddess - The Sugar High Fridays. Then stuff happened, I didn't blog much for a while and well, no SHF for me. Now I am blogging...
- [dansk] Æbletrifli My Style
I'm in a trifle state of mind these days - this is actually very much like the rhubarb one, and a bastardized version of a TRUE Danish kind. There'd be no yoghurt on that one - no, only whipped cream will do. And, you'd actually use æblerasp...