I’ve never been a fan of egg custard tart, homemade or bought. It’s just too eggy for me but hubby is the reverse and simply loves egg custard. The pastry is thicker than usual because a bought tart mostly has a thick layer of pastry and that’s exactly what he wanted. The custard is a…
‘Life’s too short to stuff a mushroom’ – does anyone still use this expression? In 1975 Shirley Conran, published the book Superwoman, aimed at busy women and gave advice about life using the phrase ‘Life is too short to stuff a mushroom’……..This recipe is definitely well worth the time spent making something tasty and inexpensive…
This recipe is a bit of a cheats version of the classic potato dauphinoise that we all know and love. It’s not quite so indulgent because the usual double cream and Gruyere cheese are substituted with stock and whipping cream. Once cooked and cooled the finished dish can be cut into portions, frozen for a…
These cakes can be rustled up in next to no time at all. I had a couple of lemons which needed using up and my stash of frozen redcurrants never seem to go down and I’m on a mission to use them before the redcurrant bushes produce fruit again later on in the year. These…
the blog. After some research, the recipe in Fiona Cairns book Bake & Decorate appealed, mainly because the cake is made with vegetable oil which gives a light cake. No grating, no mess. Simply cut the beetroot into chunks (I bought prepacked), place in the food processor and blitz to a puree = no splattered…
I know January is typically the month we all turn our thoughts to getting rid of the Christmas excesses, but I’m not sure how you can do that when there is still Christmas food in the freezer. I’ve always tried to make a bit of an effort towards the end of January, afterall I’ve got…
I’ve absolutely no idea why I decided to line my Camembert Baker with baking paper, it seemed like a good idea at the time. Afterwards I realised it was a rubbish idea…..I couldn’t take a decent photograph of the bread because of the paper and we had to fight to get the Camembert off the…
The sharpness of redcurrants and the richness from chocolate go beautifully together. I made chocolate cupcakes and added some redcurrants to the batter. After baking and cooling they were topped with my favourite cupcake chocolate fudge icing. To make the frosted redcurrants all you have to do is whisk an egg very lightly and brush…
Ingredients500g block puff pastryPlain flour for dusting1 medium free-range egg, lightly beaten For the filling: 450g sausagemeat50g fresh breadcrumbs50ml real ale6 fresh sage leaves, finely chopped, plus 28 small leaves for decoratingSmall handful of fresh flatleaf parsley, leaves finely chopped1 eating apple, cored and grated MethodIn a big bowl, mix all the filling ingredients together…
After a visit to Bridgnorth market there’s nothing to beat a one tray roast chicken dinner and cooked in the steam combination oven it saves time and a load of washing up, the whole meal took approximately one hour to cook. The potatoes take the longest and from freshly peeled they are tossed in oil,…
