Beef and Chorizo Burgers

Beef and Chorizo Burgers

Beef and Chorizo Burgers with a quail's egg

Sometimes you can’t do everything you want to do.   It’s a hard lesson but sometimes you just have to accept the next best option.   That was the case with the International Street Food Challenge back in August.   I would love to have attended but unfortunately wasn’t able to.   Instead I’m having to settle for making one of the top recipes at home myself.   These Beef and Chorizo burgers were the Spanish entry by Spanish Lab and although they are not exactly the same, they are as near as I could come to recreating them at home.

My chorizo burgers are full-sized burgers whereas the originals were mini.   That’s because I couldn’t find mini burger buns locally, although I wouldn’t be surprised if I come across some next week now! The buns are just plain white sesame coated bread rolls but the originals used brioche.   Again, I could find brioche in loaves, twists and hot dog rolls but burger buns?   Not last week and not around here.

Maybe I should have baked my own brioche?   Well, once upon a time I probably would have done but I’m afraid to say that that would have been a challenge too far right now.

Beef and Chorizo Burger

Even though these chorizo burgers are not exactly the same as the originals, they were still absolutely delicious.   The burger is a mixture of beef mince and cooking chorizo and it would be a challenge to get a tastier burger.   I love cheddar on my burgers and putting the cheddar on the burgers as they cook is a great way of ensuring it melts beautifully.

The chorizo burgers are topped with a quail egg.   I felt you couldn’t really taste the egg but that may have been because my burgers were twice as big as the originals.   Maybe I should have used a hen’s egg instead, but just knowing the egg was a quails egg made these burgers seem that little bit more special than your average burger.

The International Street Food Challenge was organised by Travel Supermarket after a survey found that a quarter of people book their holidays based on the food they’ll be able to eat while there.  That doesn’t surprise me.   Although I wouldn’t say I book my holiday based on that, I do definitely consider the food to be a big part of a holiday.

I chose to recreate one of the Spanish recipes as Spain is a county I love visiting and I’m sure I wouldn’t have been able to resist the chorizo burger if I’d been at the International Street Food Festival.   Besides Spain, there were entries from the US, France, Italy, Sri Lanka and the Seychelles.   The overall winner was Sri Lankan ‘Kothu Kothu’ with their three different types of kothu roti.  Now that is another snack I’d love to have tried.’

Homemade beef and chorizo burgers

Chorizo Burgers

Yield: Serves 4

This recipe is slightly adapted from Spanish Lab.


  • 200g cooking chorizo
  • 200g beef mince
  • Vintage cheddar
  • 4 quails eggs
  • 4 bread buns
  • Salad leaves
  • Mayonnaise


  1. Put the chorizo and beef mince in a bowl and mix them together with your hands. When they are combined, shape them into 4 burgers. Put them in the fridge to chill for a couple of hours.
  2. Heat a little oil in two frying pans.
  3. In one pan, put the burgers. Cook them for a couple of minutes on one side. Turn them over and put the cheese on top of the side that has been cooked so it begins to melt. Cook for another couple of minutes.
  4. In the other pan, gently break the quails eggs and fry them until the white has just set but so the yolk is still runny.
  5. Toast the burger buns lightly under a grill.
  6. Put the burgers together by putting some mayonnaise on the bread at the bottom, then some salad leaves, the burgers and cheese and finally the egg. Use a cocktail stick or bamboo skewer to hold the burgers together.
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This is my Recipe of the Week at A Mummy Too. I am also linking to Tasty Tuesdays at Honest Mum.

Recipe of the week

Disclosure: I was provided with a voucher to buy ingredients to make this recipe but the opinions are my own.

Chicken salad with a peach and basil vinaigrette

Peach and Basil Chicken Salad

Peach and Basil chicken salad

This month for Secret Recipe Club I was assigned Grandma Loy’s Kitchen, a blog I’d often read when reading through the SRC posts so I was excited to have the chance to look through her blog more thoroughly.

Grandma Loy has been blogging for 4 years and there was a huge choice of recipes to pick from. If you love bars, brownies and cookies this is definitely the place to go.  Although I love to eat sweet things,  I fancied something light and healthy so I went straight for the salads and it wasn’t long before I had a couple of choices narrowed down – a barbecued pork salad and this peach and basil chicken salad.

I love bbq pork.   I make it in my slow cooker all the time and I’m sure I will make the bbq pork salad soon but I was intrigued by the peach and basil combination with the chicken.   I usually avoid salads with fruit in but for some reason I liked the sound of peach and basil.

It was a good choice.   The dressing uses a mixture of blended peach, basil, white wine vinegar and olive oil.   The sharpness of the vinegar stops the dressing from being too sweet but you do still get a lovely peach flavour and of the course the basil gives it a great flavour too.   I did adapt it slightly from Grandma Loy’s recipe by not adding any mayonnaise but if you prefer  a creamier dressing then definitely add some.

I used the meat from a leftover roast chicken to make this peach and basil chicken salad so most of the chicken I used was leg and thigh meat.   It turned out to be a great easy way to use up  roast chicken.

As you can see, I griddled the peaches to make them look pretty but you could chop them up and mix them in with the salad.

Peach and Basil chicken salad

Chicken salad with Peach and Basil Vinaigrette

Yield: Serves 2


    For the salad
  • 1 peach, cut in half
  • A few leaves of iceberg lettuce
  • 200g leftover roast chicken, diced
  • 1/2 red pepper, diced
  • 1 stick of celery, finely sliced
  • 1 spring onion, sliced
  • For the Vinaigrette
  • 1 peach, skinned and chopped
  • 4 tbsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • Pinch of salt
  • About 8 basil leaves, chopped


  1. Mix together all the ingredients for the dressing and blend. I used a stick blender.
  2. To make the salad, brush the cut side of the peach with a little oil and cook on a griddle pan for about a minute. Turn it by 90 degrees and continue to cook for another minute so it gets a little charred in a criss cross pattern.
  3. Put the chicken, red pepper, celery and spring onion in a bowl. Add the vinaigrette and toss together.
  4. Put a few lettuce leaves on each plate and top with the salad and half a peach.
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Beef and tomato bake

Cook Once Eat Twice: Beef and Tomato Bake

Beef and tomato bake

I’m trying really hard at the moment to plan meals that are suitable for the two children as well as for me and my husband to eat later.   This beef and tomato bake is one of the successes, which is  largely thanks to a generous amount of streaky bacon which just gives it so much flavour.

It’s a real comfort food meal.   The type of meal that warms you up and you just can’t help going back for seconds.  Luckily, it lasted a couple of days and was just as tasty reheated in the microwave as was  when it first came out of the oven.

In fact, this beef and tomato bake was an ideal meal for my Cook Once Eat Twice challenge.   I ate a little bit of it with the children when they had their tea, I had another helping with my husband later in the evening and there was even some left over to eat the next day.  Perfect.

Because I’d made dinner earlier in the day and didn’t need to do anything in the evening we had so much more time to relax and even though my husband is not a big fan of minced meat, he actually liked this too.   It must be the bacon!

I admit it’s not the prettiest of meals.   I took so many pictures but there were only a couple I was happy with.   It’s hard to make a one-pot dish look attractive sometimes.   Just trust me, it is far tastier than it looks.

This Beef and Tomato Bake is my entry for this month’s Cook Once Eat Twice challenge.   If you’d like to know more about the challenge and to link up then you can find out more here.

Cook Once Eat Twice: Beef and Tomato Bake

Yield: Serves 4


  • 8 rashers of streaky bacon, chopped
  • 1 red pepper, diced
  • 1 onion, sliced
  • 1 clove of garlic, crushed
  • 500g beef mince
  • 200g basmati rice
  • 6 tomatoes, chopped
  • 1 tbsp tomato puree
  • 1 beef stock cube, dissolved in 300ml water
  • 1 tsp dried basil
  • Pinch of black pepper


  1. Heat a little oil in an ovenproof casserole dish and fry the bacon, pepper, onion and garlic just until they begin to brown a little.
  2. Add the mince. Keep breaking it up with a wooden spoon and cook until is is browned.
  3. Stir in the rice and cook for just 30 seconds then add the rest of the ingredients. Bring to the boil.
  4. Put a lid on the casserole dish and put it in the oven at 180c for 20-25 minutes
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Cook Once Eat TwiceRecipe of the weekTasty Tuesdays







Purple sauce in a BLT sandwich

Review: Purple Sauce and a BLT

Premier Inn Purple Sauce and a BLT

I love a good bacon, lettuce and tomato sandwich and so when I was sent a special bottle or the Premier Inn’s Purple Sauce I was only too happy to have an excuse to make one.   In fact two as I’ve eaten bacon sandwiches for lunch twice this week now!

Purple Sauce has been created specially for the Premier Inn by chef Ed Baines and is a great sauce to add a bit of extra flavour to a cooked breakfast.   As I’ve found out, it goes really well with bacon and I’m sure it would be lovely with sausages too, although I haven’t had time to try that combination just yet!

I’d say the nearest thing to purple sauce is brown sauce but purple sauce is fruitier and less harsh tasting.   It’s got a blackberry base flavoured with cider vinegar, chillies, garlic, smoked salt and cumin.

You can try purple sauce at the Premier Inn but it’s only available for 6 months.   Alternatively you can try and win some on the Premier Inn website but the competition ends soon, on 6 September.   Finally, if you are really desperate there is a large bottle in my fridge although at the rate I’m getting through bacon sandwiches, I can’t promise you it’ll be there for long!

I used my purple sauce to make a BLT and if you’d like to see how I make the perfect BLT (Bacon, lettuce and tomato sandwich), then have a look below.

Premier Inn Purple Sauce on a Bacon SandwichPurple Sauce and a BLT

BLT - Bacon, Lettuce and Tomato Sandwich

Yield: 1 Serving


  • 2-3 slices of bacon
  • 2 slices of bread
  • Butter
  • Purple sauce or an alternative if you can't get hold of it
  • 1 tomato, sliced
  • Iceberg lettuce
  • Mayonnaise


  1. Put the bacon in a frying pan with a little oil to cook.
  2. Spread the butter on both slices of bread
  3. Put the bacon on one slice of bread.
  4. Splatter with purple sauce
  5. Put the tomato on top
  6. Put the lettuce on the tomato
  7. Put mayonnaise on the other slice of bread
  8. Put the sandwich together and enjoy while the bacon is still warm.
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Disclosure: I received a complementary bottle of Purple Sauce but the opinions are my own.

Caribbean Three Bean Salad

Caribbean Three Bean Salad

Caribbean Three bean salad

This week I’ve been cooking up all things Caribbean as it’s Caribbean Food Week and I’ve discovered the perfect easy side dish in this easy Caribbean Three Bean Salad.

The beauty of a bean salad is that is more substantial than many salads and so can fill you up as well as still being very healthy.   As well as the beans, this salad is packed full of fresh coriander and peppers and the garlicy lime and olive oil dressing is perfect for it.

I added a chopped chilli  but kept it on the side as Master Spice loves bean salads but isn’t so keen on raw chillies!   Well, to be honest, he wasn’t keen on the onions and coriander either but don’t let that put you off.   He’s only 1.

I served this Caribbean three bean salad as a side dish but I could easily have eaten the whole dishful as a mainmeal.   I served it alongside some slow roasted pork that had been marinated and coated in Grace Foods Jerk bbq sauce.   It was simple but made a really tasty meal.

Caribbean Three Bean saladThe recipe for this Caribbean three bean salad is an adaptation of the recipe which was on the tin of mixed beans I used (Dunn’s River Peas & Beans).  It contains a mixture of red kidney beans,  blackeye beans and gungo peas but you could use any tin of mixed beans if you don’t have/can’t find this brand. You could even make it with just one type of bean, it wouldn’t be exactly the same but it would still taste as good.

If you’d like to see what else I’ve been making for Caribbean Food Week then have a look at this Chicken and Callaloo curry.  Some of the Caribbean recipes I’ve made in the past include Escovitch Trout and Ackee Stir Fry.   I have a tin of ackee at home at the moment and am hoping to make ackee and saltfish soon.   I won’t manage it this week but hopefully it won’t be too long in the pipeline.   Whatever happens, I will definitely be making this Caribbean three bean salad again!

Caribbean Three Bean Salad

Yield: Serves 2-4 as a side dish

Caribbean Three Bean Salad


  • 400g tin Dunn's River Peas and Beans, rinsed and drained (any can of mixed beans could be substituted
  • 1/2 red pepper, diced
  • 1/2 red onion, diced
  • 1 tomato, diced
  • Large handful of coriander (cilantro), chopped
  • For the dressing
  • Juice of a lime
  • 2 tbsp extra virgin olive oil
  • 1 clove of garlic, crushed
  • 1 chilli pepper, finely sliced


  1. Prepare all the salad vegetables and put them in a bowl with the beans.
  2. Mix up the ingredients for the dressing and pour over the beans.
  3. Keep refrigerated until ready to eat.
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I am linking this to Cook Blog Share run by Hijacked by Twins and hosted this week by Sneaky Veg and also to Foodie Friday at Fairy Burger.

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Golden oreo raspberry cookie pops

Golden Oreo Raspberry Cookie Pops

Golden oreo raspberry cookie pops

 I have received products from Oreo for this post. It is an entry to the Foodies100 Wonderfilled recipe challenge sponsored by Oreo, which marks the launch of two exciting new flavours: Peanut Butter and Golden. The delicious new flavours are available in all major supermarkets at an RRP of £1.08. To find out more, visit

Of course I was delighted to try out the 2 new Oreo flavours, even though I haven’t often eaten Oreos until now. I can never resist  a good cookie!  Both the new flavours are a twist on the traditional Oreo biscuit.  The Limited Edition Peanut Butter Oreos still have the chocolate Oreo biscuit but are sandwiched with a creamy peanut butter filling.  The Golden Oreos still have the traditional vanilla filling but it’s sandwiched between two vanilla biscuits.

The Oreos are delicious to just eat by themselves but I needed to come up with a recipe to make them even more enticing.   As my husband is not a fan of peanut butter I decided that I would just enjoy those ones by myself, straight from the packet.   I then decided on a raspberry flavour combination for the Golden Oreos.

Raspberry and vanillla go so well together and even before the Oreos had arrived I knew I wanted to have a go at some cookie pops.   I’ve made cake pops before and loved them  and cookie pops are just a variation on them.

As Oreos are wonderfilled I felt my cookie pops needed to be wonderfilled too.  I’ve recently fallen in love with raspberry curd and so each of these cookie pops is filled with a little dollop of sharp but sweet raspberry curd.   The raspberry curd is surrounded by a creamy oreo  and cream cheese mixture, which is coated in a layer of sweet white chocolate and covered with little freeze-dried raspberry pieces.   I defy you not to want one of these!   Or two.

Golden oreo raspberry cookie pops


Golden Oreo Raspberry Cookie Pops

Yield: 8 Cookie Pops

Golden Oreo Raspberry Cookie Pops

Raspberry filled golden oreo cookie pops


  • 8 tsp raspberry curd
  • 154g packet of Golden Oreos (14 oreos)
  • 50g cream cheese
  • 150g white chocolate
  • 10g freeze dried raspberry pieces


  1. Line a baking tray with cling film and put 8 tsp of raspberry curd onto it.
  2. Press a cookie/cake pop stick into each tsp of raspberry curd.
  3. Put the tray in the freezer to set.
  4. Put the cookies in a food processor and process until all the biscuits have broken up into crumbs.
  5. Add the cream cheese and process again until a dough forms.
  6. Divide the dough into 8 equal pieces.
  7. Flatten each piece of dough and then wrap it around the raspberry curd on the end of each cookie stick.
  8. Return the cookie pops to the freezer for a couple of hours.
  9. Melt the white chocolate slowly in a microwave. Heat for a minute to begin with then keep taking it out and stirring every 20 seconds until it is all melted.
  10. Line up the melted chocolate, a bowl with the freeze-dried raspberry pieces and a baking tray covered in baking paper.
  11. Dip the cookie pops in the melted chocolate. Use a teaspoon to spoon the chocolate over the area near the end of the stick which is hard to dip in. Let any excess chocolate drip back into the bowl before spooning the freeze-dried raspberry pieces over the white chocolate.
  12. Put the cake pops in the fridge for the chocolate to set.
  13. Store in the fridge
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Thai cucumber salad

Secret Recipe Club: Thai Cucumber Salad

Thai cucumber salad

It’s Secret Recipe Club time again!   This month I was assigned 2 Cookin’ Mamas, a blog written by mother and daughter team, Linda and Christina.  I was really spoilt for choice when trying to choose my recipe.   Their blog features a huge choice of healthy family friendly recipes, and  I loved the sound of the Grilled Salmon with Spicy Orange Sauce and the Quick and Easy Stromboli as well as many of the other dishes.

I’m loving salads at the moment though and this Thai Cucumber Salad was soon my first choice. I love Thai food as it’s so fresh and vibrant and with it being summer I really want to eat healthily and avoid spending too long in the kitchen.

Cucumber is a perfect ingredient for a Thai salad.   It’s refreshing and cooling and goes so well with the coriander and chilli pepper.   If you are looking for an interesting way to serve cucumber then this is definitely something to try.

A great thing about salads is that you can make them earlier in the day and then just keep them in the fridge until dinner time.   I served the Thai cucumber salad alongside some grilled fish, making dinner very quick to prepare.   A definite bonus!

Secret Recipe Club: Thai Cucumber Salad

Serving Size: 4

Secret Recipe Club: Thai Cucumber Salad


  • 1 cucumber, diced
  • 1 shallot, finely diced
  • 2 spring onions, sliced thinly
  • 1/2 red bell pepper, diced
  • 1 carrot, cubed and slightly cooked
  • 1 red chilli pepper, finely sliced
  • Handful of fresh coriander (cilantro), chopped
  • 2 tbsp peanuts, roughly chopped
  • Dressing:
  • 2 tbsp fish sauce
  • 1 teaspoon minced garlic
  • 1 tbsp tamari soy sauce
  • 1/4 teaspoon cayenne pepper
  • 1 tsp sugar


  1. Mix together all the ingredients for the dressing
  2. Mix together all the salad ingredients except the peanuts.
  3. Add the dressing to the salad
  4. Serve with the peanuts sprinkled on the top
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Samphire with garlic and lemon butter

Buttery Samphire with Garlic and Lemon

Samphire cooked with garlic and lemon

A few years ago I hadn’t even heard of samphire.  Then it started popping up on various food programmes.   Slowly but surely I started to want to try it.  Every time it was mentioned I told myself I needed to look out for some.  Then promptly forgot.

A few weeks ago I was just doing my online shop not intending to buy samphire at all when suddenly it appeared next to something else I was searching for.  Click.   Into the basket it went.

I hadn’t planned to buy it and certainly hadn’t planned how to cook it.   But lemons, garlic and butter are pretty standard kitchen staples.   It wasn’t long before I had managed to put together a very tasty lemon and garlic samphire side dish.   In even less time we had eaten it all up.

I surprised myself.  It had just been a rather tasty kitchen experiment.  The strong flavours of the salty samphire came together with the garlic and lemon to create a vegetable side dish that I definitely wanted to make again.   I really hadn’t expected it to be quite so tasty and so there were no pictures.   The only evidence of my delicious garlic and lemon samphire was a small dirty pile of washing up.  And possibly some slightly pungent breath.

A couple of weeks later the experiment was repeated, although slightly less experimentally this time.   I could be experimental.   I could vary it.  But I just don’t want to. Not for now anyway.

Lemon and garlic samphire Yum

Ingredients – Serves 2

100g samphire

50g butter

A little olive oil

3 cloves of garlic

Juice of 1 lemon

How to Make Buttery Samphire with Lemon and Garlic

  1. Boil the samphire for 1 minute then drain.

  2. Heat the oil and butter in a frying pan or wok then add the garlic.   Cook it gently for a couple of minute to brown slightly.

  3. Add the samphire and heat through.   Stir in the lemon juice at the end.

I am linking this to Cook Blog Share run by Hijacked by Twins and hosted this week by Snap Happy Bakes and also to Fiesta Friday, hosted this week by Loretta@Safari of the Mind and Jess@Cooking Is My Sport.  Finally I am linking to Saucy Saturdays hosted by La Petit Chef.







Coleslaw with char siu sauce - chinese bbq Sauce

Lee Kum Kee Char Siu Coleslaw

Coleslaw with char siu sauce

I have to admit I’m ambivalent about coleslaw.   Offer me a spoonful of ready-made bought coleslaw swimming in a gloopy white dressing and I’ll almost certainly refuse.  On the other hand, if it’s homemade and the vegetables are lightly coated in mayonnaise but still clearly visible and identifiable, then it’ll be a different story altogether.

Coleslaw is a perfect side dish for a barbecue and so when I was asked if I would like to take part in the Lee Kum Kee Summer Carnival and create a perfect dish for a barbecue using some of their sauces I was happy to take part.    I was sent samples of Lee Kum Kee Chiu Chow Chilli Oil, Premium Oyster Sauce and Oriental Sesame Dressing as well as Char Siu Sauce.

Lee Kum Kee sauces

For me, when I think of barbecues the first thing I always think of is burgers and I was quite tempted to just go down that old familiar route.   After all,  the Char Siu Sauce mixed with beef mince made a tasty juicy burger.   Fortunately I decided to play around with the sauces a little more.

My lovely husband is always telling me that barbecue sauce goes well with coleslaw.   Although he isn’t talking about Chinese barbecue sauce, I thought why not try a traditional coleslaw but with Asian bbq flavours instead?  I added just enough of the Char sui Chinese bbq sauce to the coleslaw to give it that lovely Chinese bbq flavour and even added some to a burger too!   A double dose of Char Siu flavour.

Char siu coleslaw

Even though I don’t eat a lot of creamy dressings on salads I loved the flavours and from now on, it may not only be my husband who reaches for the bbq sauce whenever we have coleslaw.

If you’d like to take part in the Lee Kum Kee Summer carnival and barbecue your way to Asia then head over to and play a short matching game to win.   There are prizes every week including cooking classes, supermarket vouchers and cookbooks plus one lucky winner really will bbq their way to Asia by winning return tickets for 2 to Hong Kong.

Homemade burger with char siu coleslaw

Ingredients – Serves 4 as a side dish

120g grated carrot

100g finely sliced white cabbage

80g finely sliced red cabbage

1 red onion, finely sliced

80g mayonnaise

2tsp char sui sauce

How to Make Char Siu Coleslaw

  1. Mix all the vegetables together with the mayonnaise.

  2. Add the char sui sauce. Add 1.5 tsp then taste and add an extra half teaspoon if required.

Coleslaw with char siu Chinese bbq sauce

I am linking this to Tasty Tuesdays at Honest Mum and Recipe of the Week at A Mummy Too.

Tasty TuesdaysRecipe of the wEek

Disclosure: I was sent the sauces for free to try but the opinions and recipe are my own.


Gooseberry Cobbler

Recipe Redux: Gooseberry Cobbler

Gooseberry Cobbler

I grew up on a farm and each year in summer my dad would pick lots of the gooseberries that grew in the hedgerows.   My mum would then turn these sour little fruits into delicious pies, crumbles and sponge puddings.

After I moved away from home I didn’t eat gooseberries for a long time but last year I picked some at our local pick your own farm, Garsons.  It was lovely to taste the flavours of my childhood again, but the gooseberry season doesn’t last long and since then I’ve had to wait all year to pick gooseberries again.  But now I have and it’s been worth the wait.

Gooseberry season has also very conveniently coincided with this month’s Recipe Redux.  The theme for July is Fresh from the Garden and we have been challenged to create a recipe using seasonal fruits or vegetables.


I considered making a light gooseberry yoghurt fool but the warm desserts of my childhood were what I was really wanting to eat.   Hot desserts can be quite heavy but I’ve managed to create this relatively light gooseberry cobbler that still feels like comfort food.

The gooseberries at the bottom of the cobbler are still sharp but just sweet enough to enjoy.   The topping of the cobbler is moist and scone-like.   It’s not the prettiest dessert but it’s easy to make, even while looking after 2 demanding young children and managing to entertain them at the same time.

Gooseberries can vary a lot in sweetness so be careful when adding the sugar.   You’ll need a little sugar but you don’t want the gooseberries to loose their lovely sharp edge. Of course, if you can’t get hold of gooseberries then you can make a delicious cobbler with any other stewed fruit.   Rhubarb is one of my favourites but apples and plums are great too.

gooseberry cobbler 2

Ingredients – serves 9

500g gooseberries

50g sugar


150g self-raising flour

1/2 tsp baking powder

1 tbsp sugar

50g butter, cubed

80ml milk (I used semi-skimmed)

1 egg

How to Make Gooseberry Cobbler

  1. Wash the gooseberries and snip off the ends.   I just used my nails but you could use a small pair of scissors.

  2. Put the gooseberries in a saucepan with a dash of water and a little sugar.    Be careful not to add too much as you can always add a little more after stewing them for a short time.  Bring the pan to the boil and let it cook for a couple of minutes.  Taste the gooseberries and add a little more sugar if necessary.

  3. Transfer the gooseberries to a greased ovenproof dish.

  4. Put the flour, baking powder and sugar in a bowl.  Rub the butter in with your fingers.

  5. In another smaller bowl or jug, beat the egg and add the milk.   Then pour this mixture into the bowl with the flour. Stir until it is just combined and then drop spoonfuls of the mixture onto the top of the gooseberries.

  6. Bake for 20-25 minutes at 180C.   Let it cool slightly and then serve warm.

gooseberry cobbler

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