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

The Sponge Flan

The other week I used a different recipe for the sponge part of a sponge flan. The light mix rose...

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More The Fresh Spread Blog Posts

Wilted Lettuce: A Tasty Recipe for Two
Wilted Lettuce: A Tasty Recipe for Two

Wilted Lettuce I love fresh lettuce and it is so easy to grow in cool...

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Fresh Fruit Flan
Fruit Flans: A Great Addition to a Weekend Get-together

Fruit flans can be as casual or fancy as you like but they are easy...

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Forcemeat Stuffing: Recipe and Baking Instructions
Forcemeat Stuffing: Recipe and Baking Instructions

Homemade forcemeat stuffing Traditionally stuffing is used with poultry, both turkey and chicken, as well...

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Traditional Cornish Pasties (Handheld Meat Pies)
Traditional Cornish Pasties (Handheld Meat Pies)

Traditional Cornish Pasties   The base of traditional Cornish Pasties is a pastry filled with...

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A Strawberry Fool
Fruit Fool for a Great April Fools’ Day

April first is deemed April Fools’ Day so I decided to do a fruit fool...

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Meatballs with Tomato Sauce (Recipe and Instructions)
Meatballs with Tomato Sauce (Recipe and Instructions)

Meatballs with Tomato Sauce My little tomato plants are getting big enough to put into...

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Meet Kate Copsey

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