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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More The Fresh Spread Blog Posts

Clafouti - Instructions for a simple batter dessert
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 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 (matured Zucchini)

Stuffed Summer Squash It seems that every few weeks, the summer squash hides a growing...

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The Sponge Flan: A Perfect Sunday Dessert
The Sponge Flan: A Perfect Sunday Dessert

The other week I used a different recipe for the sponge part of a sponge...

191 Views

The Victoria Sandwich Cake: A Classic English Dessert
The Victoria Sandwich Cake: A Classic English Dessert

  The Victoria Sandwich cake is as classic as roast beef in England and the...

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Sponge Flan: When things go wrong

I am a big fan of the Great British Bake Off and often see that...

209 Views

Meet Kate Copsey

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