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
Clafouti – Instructions for a simple batter dessert
Clafouti is a simple batter dessert that originated in France and is traditionally a sweet batter over black cherries and...
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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...
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Stuffed Summer Squash (matured Zucchini)
Stuffed Summer Squash It seems that every few weeks, the summer squash hides a growing...
164 Views
The Sponge Flan: A Perfect Sunday Dessert
The other week I used a different recipe for the sponge part of a sponge...
150 Views
The Victoria Sandwich Cake: A Classic English Dessert
The Victoria Sandwich cake is as classic as roast beef in England and the...
111 Views
Sponge Flan: When things go wrong
I am a big fan of the Great British Bake Off and often see that...
181 Views
Roasted Summer Veg Mix (Recipe and Instructions)
Its that time again – the summer squash is coming in. The first squash is...
164 Views
Meet Kate Copsey
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