It’s a fabulous quiche, the pastry is easy to make and gloriously crisp to eat. There is a layer of cooked new potatoes, spring onions and Montgomery Cheddar cheese cooked in a creamy custard layer. I used the bottom heat setting to bake my pastry which gives a lovely crisp pastry base – the custard…
I love coffee and cake and these small crunchy bites were a fabulous accompaniment to my mid- morning latte. If I was able to choose one of these cakes in a coffee shop I’d be more than delighted. The sponge layer is light and the coffee and spiced crunchy topping is drizzled with an espresso…
Coffee and walnut cake is a flavour combination made in heaven and for a coffee lover like me, it’s win win! A classic cake that shouldn’t be messed around with too much and one, that for me, still has it’s place in a coffee shop, regardless of how ‘too cool for school’ they are. I’ve…
I couldn’t resist buying a punnet of huge raspberries after I spotted them on one of my favourite market stalls in Bridgnorth. I know we should buy seasonal food but they said ‘buy me’ and so I did. These were some of the best raspberries I’ve ever eaten, in fact they were far superior to…
I made my carrot cake in a tin with individual squares and made nine cakes, they were a bit on the large side though, next time I’m going to try 10 or 11 cakes. The cake tin came from Lakeland. Slightly adapted recipe – the iced cakes will freeze and thaw successfully. You will need:…
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…
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…
