Easter and all the trimmings

[Stokey Sue Profile]

I agree Clare, I think spice is the thing and the richness

If I had a criticism of the delicious bun I had for breakfast it is a lack of spice, the girl in the bakery once said that these days they put enough spice in that you can smell it as they bake, but not enough to taste. Spot on.

[strictlysalsaclare Profile]

We really enjoyed our seafood pancakes last night, although I couldn't eat all of mine. I had rather a large and late lunch yesterday. I served the pancakes with a green salad and cold boiled potatoes and it went really well. Luckily there is enough salad left to have with the remaining half a pancake that I left. That will do me for lunch today.

As the weather down our way is very warm today, I will make the minestrone a bit early and not make the croutons until the soup is off the heat. The it will be able to cool down enough for us to eat to avoid us overheating whilst eating our tea tonight. I will be using HM stock that was made in the slow cooker overnight.

[Joanbunting Profile]

The difference between tea cakes and hotX buns is not only the spice but also the addit mixed peelion of eggs to the liquid and, in addition to the dried fruit, finely chopped.

We had a couple of ours for breakfast, as apparently, did a lot of others in the hameau.

[strictlysalsaclare Profile]

Well, who knew that French Classical seafood pancakes would taste just as delicious cold! Oh my days!

[strictlysalsaclare Profile]

I'm just having the HCB's that I mentioned in one of my earlier posts. they are lovely, and the apple flavour really comes through. I have spread lemon curd on mine and that combination is divine.

[Gillthepainter Profile Website]

Nice one, Stricters.
I didn't' get to make mine, as we had the Madeira cake instead, and wouldn't have been able to eat both.