The Fresh Spread with Kate Copsey
Kate is a great fan of early 20th Century cook books that include interesting recipes using a full dozen eggs, or that are ‘put into moderate oven until done’. Figuring out how to adapt the ingredients and cooking is always a trial but great fun when they work!
This Week's Blog
Another Raspberry Mousse
A mousse is a flavored, molded dish usually made with heavy cream and fruit. You can also make a good...
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Clafouti – Instructions for a simple batter dessert
Clafouti is a simple batter dessert that originated in France and is traditionally a sweet...
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Salmon Patties for a Hot Summer Evening
Salmon patties Fish is always considered lighter than meat for meals on hot summer evenings...
220 Views
Stuffed Summer Squash (matured Zucchini)
Stuffed Summer Squash It seems that every few weeks, the summer squash hides a growing...
240 Views
The Sponge Flan: A Perfect Sunday Dessert
The other week I used a different recipe for the sponge part of a sponge...
259 Views
The Victoria Sandwich Cake: A Classic English Dessert
The Victoria Sandwich cake is as classic as roast beef in England and the...
185 Views
Sponge Flan: When things go wrong
I am a big fan of the Great British Bake Off and often see that...
249 Views
Meet Kate Copsey
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