ogether and stir into the gooseberry mixture.
Set the oven
Dumplings:
Put water on to boil.
Mix your ingredients gently, just until mixed.
Drop by scant tablespoonful into boiling water.
Cover and cook for approximately 15 minutes.
Remove from water and either set aside, or put into the gooseberry pool if it is ready.
Gooseberries:
Drain gooseberries, reserving the juice.
Mix ingredients into a skillet and heat over medium heat until thick.
Add the dumplings.
Serve warm with whipped cream.
Enjoy.
Spread most of the gooseberry jam on the insides of
Pour the Aperol and pineapple juice into a champagne flute and top off with champagne. Decorate with a physalis.
Mix ingredients and spoon into a cereal bowl with the milk. Garnish with lemon balm and physalis.
Put all ingredients in a small saucepan and turn hotplate onto its highest heat.
Use a fork or potato masher to squish down on gooseberries. Keep doing this occasionally until the mixture comes to the boil. (We do not want the gooseberries to be completely pulverised, but we do want to help release their flavour, and help the skins to cook down/soften).
When the mixture has come to the boil, turn the hotplate down by half. Continue stirring occasionally so as to prevent burning.
Keep it on this heat for 5 minutes, before turning down ...
Heat the oil in a large pot or saucepan.
Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
Add the vinegar and stock, plus all the other remaining ingredients ( ...
owder. Mix in the cooled gooseberry compote. Spread evenly over the
Mix the gooseberries and sugar; let set 2 hours.
Mix and let set out 2 cups water and both jellos.
After 2 hours, combine the 2 mixtures, then add the celery, cheese and nuts.
Top with a mixture of Cool Whip and Miracle Whip.
Add the drippings to the gooseberry sauce, heat through and stir
he heat low, simmer the gooseberry pulp, uncovered, for 5 minutes
Place 1lb of gooseberries, 1/2 cup of water and 1 cup of sugar (or to taste) in a saucepan and simmer for approximately ten minutes.
In a separate saucepan, make the custard by heating 1 1/2 cups of milk and 1/4 cup of sugar.
Bring to boiling point and remove from the heat.
In a heatproof bowl, whip up 3 egg yolks with a further 1/4 cup of sugar. Pour the hot milk into the egg mixture and then put back into the saucepan on the stove and stir over a gentle heat until the custard coats the back of a spoon. Do not allow to boil.
Cool ...
Mix egg and sugar.
Add melted butter; mix well.
Add jam; mix. Sift flour, baking powder, baking soda and salt together.
Add to the creamed mixture, alternating with the milk.
Mix well.
Bake in a well-greased bread pan (5 1/2 x 9-inch) at 350\u00b0 for 1 hour.
Turn bread out on wire rack to cool.
This bread cuts best when allowed to stand several hours.
Crush gooseberries thoroughly, one layer at a time, or grind them. Place in saucepan; add water. Bring to a boil. Reduce heat to low; cover and simmer 10 minute.
Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
Measure exactly 5-1/2 cups juice into 6- or 8-qt. saucepot.
Stire pectin into juice in saucepot. Add butter to reduce foaming.
Bring mixture to full rolling boil (a boil that ...
Place the mackerel fillets on the lettuce and garnish with lemon and tomato wedges.
Finely chop the poached gooseberries (or puree them) and mix with the cream to make a gooseberry sauce.
Serve with the mackerel fillets.
hem lightly.
Mix the gooseberry puree, strawberries, sugar and lemon
or the moment.
Bring gooseberry mixture to a boil over
preheat oven to 350.
prepare (wash, pick and sort through) about 1 quart of gooseberries and place in a 9\" X9\" pan.
Spread out over the top of the berries 1 cup of sugar and a sprinkle of water (approx. 1 teaspoon).
Then cream together 1 cup sugar and 1/4 cup shortening.
Add the following to the creamed sugar/shortening to make a batter (which will be thick) 1 egg, 3/4 cup milk,1 3/4 cup flour, 1 1/2 teaspoon baking powder and 1/2 teaspoon vanilla extract. Mix this together and spread batter over the berries in the pan.
Bake ...
Prepare your veggies: Rhubarb should be cut into approximately 2 inch lengths, and thick pieces could be sliced in half. Turnips should be chopped into 1/4-1/2 inch chunks. Gooseberries should have their tails and tops pinched off. For the fennel, I used the upper half of the stalks from one fennel. These stalks were chopped into 1-2 inch lengths, and the leaves were included. (You can use other parts if convenient).
Simmer rhubarb for approximately 15 minutes in water.
Add in the turnips, gooseberries and fennel; simmer for another ...
ieces of lemon. Serve with cape gooseberries, if desired.