• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs/Events
  • About
    • Press
    • Books
  • Shop
    • Cart

Curdistan

July 12, 2013 7 Comments Filed Under: Uncategorized

A lovely lady from Twitter, living in Norfolk, met me at Kings Cross station, platform 9 3/4, near where Boudicca is reputed to be buried, to do a secret handover of a large bag of gooseberries. I couldn’t be more thrilled. A recent order of gooseberry punnets from my supplier cost £3.14p for 100g! I made a gooseberry fool, parsimoniously eking out the fruit.
So this weekend, armed with my bounty, I went mad on gooseberries: curd and jam. Gooseberry pies are in the offing too…
In my mum and dad’s old house in Highgate, there was a gooseberry bush at the bottom of the garden and as a child, I was disappointed by the sour taste of the bright green fruit. Gooseberry is another name for the devil and eating them was the punishment for losing games.
Today, sour flavours such as pomegranate, hibiscus, lemon and lime are my favourite. A few weeks ago I made passionfruit curd which I injected into doughnuts. I’ve now got a bit of a curd obsession.

Gooseberry curd

450g of gooseberries topped and tailed
2 tblsp water
100g sugar
30g unsalted butter
2 eggs
1 egg yolk

Sterilise two jars by rinsing them in hot water then putting them in the oven at 180ºC for half an hour. (I stand them, open side up, spaced so they aren’t touching, on a baking tray lined with a tea towel or newspaper). If you haven’t got new lids then have cellophane or wax seals for the tops of the jars.
Rinse the gooseberries and cook them with the water on a low heat until the gooseberries have burst and become soft.
Push the gooseberries through a chinoise or sieve with a wooden spoon or spatula into another pan.
Add the sugar and butter into the gooseberry mixture while it’s still hot, stirring until it is incorporated. Working quickly, whisk the eggs and add them into the mix.
Put the pan back on a low heat and stir continuously until the mixture is thick and custard like. This can take about 20 minutes.
Take off the heat and let it cool. Transfer to your jars. Put on a pretty label and you can keep these in the fridge for at least two weeks.
This mixture can be spooned into tartlets, spread on toast or scones or yes, piped into doughnuts. 

Recent posts

Book for my first supper club since the pandemic: Midsummer

May 19, 2022

caponata budget gourmet recipe pic: Kerstin Rodgers

Two delicious budget recipes for the cost of living crisis

May 13, 2022

budget gourmet recipes pic Kerstin Rodgers

Cost of living crisis: three gourmet dinner party recipes that serve 4, for around £2.50

May 6, 2022

Previous Post: « Quick summer starter: melon with smoked salmon
Next Post: Mexico: tropical fruit with chilli and lime in a watermelon bowl »

Reader Interactions

Comments

  1. Helen

    July 12, 2013 at 9:28 am

    £3.14 for 100g!! I can't get over that.

    Reply
    • Kerstin Rodgers

      July 12, 2013 at 7:16 pm

      I know, it was the least gooseberryish fool I've ever made….green caviar they'll be calling it

      Reply
  2. Kathryn

    July 12, 2013 at 1:28 pm

    sounds absolutely yummeee! thank you

    Reply
    • Kerstin Rodgers

      July 12, 2013 at 7:17 pm

      I can't stop eating it…

      Reply
  3. Magnolia Verandah

    July 13, 2013 at 11:27 am

    As a young teenager – 12 or 13 some houses where we lived in Hainault were demolished and before the gardens could be totally raised to the ground ready for a new development a girlfriend (who has since gone to heaven) and I went gooseberry picking. We picked pounds and pounds, but as they were so sour we couldn't contemplate eating them so we made jam in her mum's kitchen. It was a primitive thick jam skins and all. But we were so proud of ourselves. I hadn't thought about that incident for more than 40 years – and I haven't made gooseberry jam since. Thank you for pricking my memory.

    Reply
    • Kerstin Rodgers

      July 14, 2013 at 10:00 am

      There is something ancient, English and slightly pagan about gooseberries isn't there? Definitely under the remit of the old gods rather than the new (thinking Game of Thrones style)

      Reply
  4. drumshag

    July 16, 2013 at 6:46 am

    I can't stand lemon curd but this will definitely sway me. Thank you.

    Reply

Leave a Reply to Magnolia Verandah Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

Subscribe to my mailing list

msmarmitelover

Kerstin Rodgers/MsMarmiteLover
I’ve taken down the previous post as it’s poor I’ve taken down the previous post as it’s poor timing considering what’s happened over the last 24 hours. Being British I’ve not grown up around guns. It’s interesting to be on this course and find out more about the reality of them, although my focus is learning the ‘golden triangle’ of first aid, communications and navigation. But at the same time It’s depressing how in America nothing will ever change regarding gun law. RIP.
Me as a punk. #pinkhair @caplanmelissa Me as a punk. #pinkhair @caplanmelissa
Sniffin’ glue: Me n @Jaybladesmbe at the Loctite Sniffin’ glue: Me n @Jaybladesmbe at the Loctite pop up yesterday. I’m all about repairing and upcycling my brocante finds: this time a beautiful pale wood lamp shade stand which had broken off at the bottom. I’m going to rewire it with 2 core sky blue twisted fabric wire, pop on my hand sewn pleated lampshade I learnt to do @workshopminerva and it shall be beautiful. Don’t chuck out your chintz: repair it! #therepairshop #selfie #interiors #popup
in June I’m having my first supper club in two y in June I’m having my first supper club in two years: here is the link to book: https://msmarmitelover.com/product/midsommar-supper-club £50 18th June  Saturday night. Byo.
#chelseaflower coming up. Last year I bought these succulents and planted them in a vintage zinc garden sieve. Now they are flowering. My balcony is like a little greenhouse: I can grow aubergines & other plants that usually need to be under glass. #londongarden #may #plants #succulents in the garden
Lemon drizzle cake. The trick is not to stint on t Lemon drizzle cake. The trick is not to stint on the citrus. I used 7: 2 Italian lemons (from Lidl):some ordinary lemons and some limes (18p) at Lidl. Don’t be afraid to mix and match your citrus. I also used buttermilk from @fenfarmdairy in Suffolk from their honesty shop. Last night we ate it still warm from the oven. #cake #lemondrizzle #homebaking #citrus #buttermilk
A Simple tomato, goats cheese and basil salad, spa A Simple tomato, goats cheese and basil salad, spanking fresh asparagus / fried in olive oil, season, then add a little boiling water, not too much, put on the lid, dressed with lemon zest & Parmesan, @fenfarmdairy baron bigod cheese, good bread. This is how I like to eat. Claire’s plates found at the beccles brocante. #suffolk #suffolkfood #supper #dinnerwithfriends  #vintageplates
Can’t wait to see what they will be like when th Can’t wait to see what they will be like when they are fired. All my favourite themes: gingham and scallops. Thanks to @clairebelljar for a wonderful weekend and pottery workshop. Such fun! #workingwithyourhands #playtime #creativity #ceramics #pottery #suffolk
Making plates with talented potter & old South Ham Making plates with talented potter & old South Hampstead girl @clairebelljar in Suffolk. She has the most beautiful house I’ve ever seen. Such a joy to be reunited with her. #friendsreunited #makers #potters #scalloped #wildflowers #cowparsley #pottery
Another budget gourmet recipe, the Sicilian capona Another budget gourmet recipe, the Sicilian caponata, which is like a more interesting ratatouille, in which you add capers, olives & vinegar. £2.50p. I was asked to develop a series of recipes which were delicious enough to serve at a dinner party but also cheap. I shopped at Lidl. #costoflivingcrisis #budgetgourmet #recipe #vegetarian #vegan #lidluk
Mackerel pâté, a recipe that cost under £2.50. Mackerel pâté, a recipe that cost under £2.50. Lemon & herb smoked mackerel fillets from @lidl (take off skin)3 big scoops creme fraiche from Lidl and juice of half a lemon. Blend. Plenty of black pepper. Serve with bread. #budgetgourmet #costoflivingcrisis #eatorheat
Just wrote a very personal piece for @hamandhigh o Just wrote a very personal piece for @hamandhigh on my decade as a single parent on benefits, how I learned to cook & how things are so much harder now because not only are ingredients pricier but the cost of cooking them is too. 3 budget gourmet meals serving 4, for £2.50 each. #costoflivingcrisis #budgetgourmet #povertyshame #singleparents #foodblogger
Easter Sunday. Daffodil skeletons. Easter Sunday. Daffodil skeletons.
Just made @davidlebovitz recipe for blood orange u Just made @davidlebovitz recipe for blood orange upside down cake as I had some to use up. It tastes very marmeladey. Probably used too deep a pan. #sundaybaking #recipe #thelastofthebloodoranges #april #easter
Today learning how to build a dry stone wall in t Today  learning how to build a dry stone wall in the cotswolds which is famous for the picturesque walls & hedgerows. My teacher, Richard Gray, told us about the different stones: face, foundation, pin & coping. It is a mortal ( mortar?) sun to use cement on a dry stone wall- it means the stones can’t breathe. These walls last 100 years- they cost £300 a metre. A pro can build 3 metres a day. Richard once did a quote for kylie Minogue. His firm is Hillrise stonework. This course is run by @notgroveholidays There is a world championship for drystone walling. #craft #building #drystonewall #cotswolds #staycation
Ukrainian inspiration: cabbage rolls stuffed with Ukrainian inspiration: cabbage rolls stuffed with rice, mushrooms, garlic, dill. Baked with sauerkraut & mushroom stock for 1.5 hours. Delicious comfort food. #cookforukraine #vegetarian #cabbagerolls #sauerkraut #easterneuropeanfood
Getting there. Making a pleated lampshade for @sie Getting there. Making a pleated lampshade for @siennamarla’s living room. Fabric from @clothshoplondon training by @workshopminerva frame #making #craft #sewing #lampshade #interiors
Stuffed peppers with roasted buckwheat, feta, dill Stuffed peppers with roasted buckwheat, feta, dill and a sour cream, tomato & smoked paprika sauce. Kasha or buckwheat can be bought at polish shops. It’s a grain but full of protein. I did a recipe with it in v is for vegan - a stuffed cabbage. You can buy plain or roasted. #cookforukraine #buckwheat #kasha #stuffedpeppers #vegetarian #visforvegan
Ukrainian quick cucumber pickles dipped in honey. Ukrainian quick cucumber pickles dipped in honey. Strangely addictive. Recipe from next weeks column in the ham and high. #cookforukraine #supperclub #slavaukraini #pickles #dronedowner #ukraine #recipe
An etched glass window in my bathroom to replace t An etched glass window in my bathroom to replace the very fashionable fluted glass I had. Thing is this glass works better in a flat dated 1906. Glass by @baronglass  #interiors #etchedglass #bathroom #trellis #londonflat
Making Ukrainian Easter bread, with sour cherries Making Ukrainian Easter bread, with sour cherries and saffron, adapted from a recipe in Mamushka by Ukrainian chef @oliahercules #slavaukraini #easter #baking #sour #sourcherries #supperclub
Load More... Follow on Instagram

Archives

Copyright © 2022 msmarmitelover