I’ve been neglecting to celebrate a very important birthday.
Over the holidays, it occurred to me it’s been a while since I marked the occasion of Stonesoup’s birthday.
A quick scan of the Stonesoup archives proves the point. There’s been no mention of my blog’s birthday since 2007.
I’ve been a bad blog mother. There’s lots to catch up on.
happy [belated] birthday Stonesoup!
On the 28th December Stonesoup turned the grand old age of 6.
Looking back on my first post, there has been a lot of changes over the last 6 years.
I’ve learned to take photographs of my creations and have entered the world of video blogging. The recipes on Stonesoup now contain both metric and imperial measurements.
And (one of my favourite developments) I’ve started including a list of variations with each recipe to help people with different dietary requirements and just for fun.
But a lot of things are still the same.
I still consider ice cream my favourite dessert. I still LOVE veggies. I still spend a good part of my waking hours thinking about food.
Back to the Birthday blog… To make up for lost time I have two celebrations on the menu…
celebration #1: ginger ice cream tartlets
It all began with ice cream, so it only seems fitting that a Summer baby like Stonesoup should celebrate another year with something frozen.
But rather than just dish up ice cream into boring old scoops, we’re dressing it up. Serving little tartlets with a crunchy ginger crust.
celebration #2: a $5 trial brithday sale
ginger ice cream tartlets
I wish I’d thought of serving ice cream in tart or tartlet form myself. But credit where credit is due. We have my favourite food scribe, Nigel Slater to thank for the inspiration.
4 ginger cookies
1/3 cup lemon juice
200g (7oz) icing (powdered) sugar
2 tablespoons grated ginger
300mL (1 1/4 cups) whipping cream
1. Bash cookies until you have coarse crumbs – either in the food processor or using a plastic bag and a rolling pin.
2. Divide crumbs between 6 holes of a muffin tin lined with papers. Use a teaspoon to level out the bases.
3. Combine lemon juice, sugar and ginger in a small bowl.
4. Whip cream until you have soft peaks, add the lemon juice mixture and continue to whip for another minute or so to thicken up a little.
5. Divide ice cream mixture between the prepared cases. Freeze for at least 6 hours.
6. To serve, you may need a knife to help dig out the tartlets from the muffin tin.
dairy-free / vegan – try making banana & ginger ‘ice cream’ instead. Peel and chop 3-4 bananas and freeze. Then prepare the biscuit bases and chill them too. When you’re ready to serve, whizz the frozen banana in a food processor with a splash of water until smooth and ice creamy. Whisk in ginger and divide between tartlet cases.
crunchy base – combine cookie crumbs with a few tablespoons of melted butter before lining the tartlet cases
large tart – if you’d prefer a large tart, you’ll need 300g (10oz) cookies combined with 100g (3.5oz) melted butter. Use this to line a 28cm (11in) tartlet pan with a removable base. Chill while you make the ice cream. Double the ice cream ingredients, spread in the shell and freeze for at least 8 hours.
lemon tartlets – skip the ginger and add in the finely grated zest of a lemon.
gluten-free – replace the cookies with ground nuts – almonds or hazelnuts are good. Or use gluten-free cookies.
video version of the recipe
best of Stonesoup 2011
Rather than dedicate a whole post to the best Stonesoup articles and recipes from the last year, I’ve updated my START HERE section. I’m super excited about the new ‘snazzy’ archives for you to browse through.
I’ve been slack in updating my ‘now reading’ page where I track my goal to read 52 books each year. When I checked in early December I was short by 8 books but luckily over the holidays I’ve had plenty of time to make my 52 books for the second year in a row.
All set to do it again this year.
ps. This is the first special trial at The Stonesoup Virtual Cookery School since June last year. When it closes, it won’t be available again until October at the earliest. Go to: