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A lovely quiche (or flan) perfect for vegetarians and meat eaters alike. Served in the summer, in the garden with a green salad and tiny new potatoes, this quiche is always a big hit with the Scullery family and friends. Read more... |
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This easy to make cake makes a nice change from Victoria Sponge. It's light and moist and lovely with a cup of Earl Grey Tea. Read more... |
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This tangy cake is just so easy to make - no creaming the butter and sugar with this one, just weigh everything into the bowl and mix. Read more... |
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Who doesn't like a good old fashioned Rock Cake? I've only ever come across one person who didn't like dried fruit so they sat and took them all out and enjoyed the cake anyway. Quick, easy and cheap to make, these cakes never get as far as the cake tin here in the scullery. Read more... |
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A pud inspired by a recipe from Pioneer Woman. I made a few changes - not that was anything at all wrong with hers, of course - but I didn't have any pecan nuts, only had soured cherries and I was going to make an Apple Crumble so those apples still had to be used up! Read more... |
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A simple old fashioned Loaf Cake .... use whatever citrus fruits you prefer - lemon, orange or lime or a combination of any or all of them. I also added a teaspoon of caraway seeds just because we like them. Quick and easy to make and it stores well if there's any left - there never is in our house! Read more... |
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Well worth the effort and once handling the Hot Water Crust Pastry has been mastered, no more difficult than making a 'normal' pie. Keeps well if given the chance! Read more... |
 pork and egg pie |
Yesterday I made a pie - not just an ordinary pie - a real pie. A pork, ham and egg pie in fact. A pie dating back from forever and one of those that you never want to make - one of those with that strange, dark hard case - hot water crust pastry! Now I've been ignoring, avoiding and postsponing this culinary feat for more years than I'm going to tell you - until yesterday.I knew - I just knew he would like to enjoy the real thing and so the day arrived to hunt for the recipe |
