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Recipe for family meals :

Lily Bird's Rhubarb & Passion Fruit Sorbet

This recipe for Gooseberry Curd comes from Fiona Bird of Stirrin'Stuff.

Stirrin'Stuff is a campaign (based in Scotland but working across the UK) to encourage children in the practical skills of preparing food - aiming for enquiring minds, active skills, discriminating tongues, family bonding and healthy diets.

Fi Bird is a mother of six and a past Masterchef finalist who has always had a passion for cooking. She is self taught with an approach to food based on knowledge of tight budgets and limited time. When, time permits she will complete an MSc in food policy. A member of the Guild of Food Writers, Fi has written extensively - articles, recipes and as a campaigner both for healthier diets and for cookery teaching at Primary schools. Fi and Dr Stephen Bird are the founders of Stirrin'Stuff which works in partnerships, to educate children about food. Stirrin'Stuff is committed to sustainable development and ethical best practice. Fi develops recipes for Tern television and writes for Country Kitchen Magazine, Green Parent, Organiclife and an occasional parenting column in the Scotsman. Fi and her daughter, Lili Bird have a fortnightly mother and daughter food column, in the Aberdeen Press and Journal.

Dr Bird has recently completed a course in human nutrition and Fi, a children's cookery book, to be published by Barefoot Books in September 2008.

Ingredients for Gooseberry Curd

1/2 pint water
4 oz sugar
10 oz rhubarb
1 tbsp sugar (to sweeten)
1tbsp orange juice
4 passion fruit

How to make Gooseberry Curd

  • Add water and sugar and put in pan to make a sugar syrup. When the sugar has dissolved put on a rapid heat to reduce the amount. This should take 5 minutes.
  • Cut rhubarb into small pieces and put them in a pan to stew with the orange juice and sugar. When they are squashy put it in the magie mix and wiz to make them a purée.
  • Then add the sugar syrup. Mix for 10 seconds.
  • Cut the passion fruit in half and take all the fruit out. Put it in a measuring jug or something you can pour mixtures easily out of.
  • Put mixture into the jug with the passion fruit. Put it somwhere cool to cool. (We usually put it outside as its so cold in Scotland).
  • When cool put into ice cream maker.When it is a sorbet put in freezer. When you eat take it out to defrost but make sure it does not go all runny.

www.stirrinstuff.org

© Fiona Bird December 2001

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