All posts in the Savoury category

Savoury Cream Tea……Romsey’s Original

Published September 30, 2014 by Daisy Cake Company


OK, so we have a cake shop. Which generally means our major food group is sweet, sweet and more sweet. But occasionally, very occasionally, we digress to something a little more savoury.

However, we don’t want to fall too far away from the British ideal, so what we have invented is The Savoury Cream Tea…..oh yes people….Cream Tea with our other favourite food group – cheese – how could we possibly go wrong?!

The Original Daisy Cake Savoury Cream Tea consists of 2 delishly, freshly baked cheese scones, cream cheese and pickle, all washed down with a cuppa straight from the pot! And for dessert you could always have a traditional Sweet Cream Tea, or would that be too much?

So, hands up who wants to make some easy cheese scones? Yup, thought you would…….

Cheese Scones

Makes 12
450gms Self Raising Flour
1tspn Mustard Powder
1tspn Cayenne Pepper
125gms Strong Hard Cheese (we use Lyburn Cooking but mature cheddar is fine)
70gms Rapseed or Sunflower Oil
70gms Cream Cheese
2 Eggs
100ml Milk plus some for brushing the tops

Preheat your oven to 220c (200c fan), 400f or Gas Mark 6.

Line a baking sheet with baking parchment

Sieve the flour, mustard and cayenne pepper together into a large mixing bowl

Grate the hard cheese and mix it through the flour

Add all the other ingredients and mix until thoroughly combined. It’s best to get your (clean) hands in to make sure is properly mixed into a sticky dough

Dust the work surface with flour and turn out your dough.

Knead very lightly for 30 seconds or so.

Now you can either go for the rustic look or the cut look…..for the rustic look divide your dough into 12, roll into balls and place on your baking sheet. For a cut look, press the dough to about 1 inch thick and with a 6cm Round cutter, cut 12 scones and place on your baking sheet.

Lightly brush with milk, making sure your don’t let it dribble down the side as it impairs the rise.

Bake for 10-12 minutes or until well risen, golden brown and making your kitchen smell amaaaaazing!

Transfer to a wire rack and allow to cool, or just scoff the lot warm.

We always serve our scones warm…..they just taste so much better. To warm cold scones, pop in the oven, preheated to 170c (150c fan), 325f or gas mark 3 for just 3 to 5 minutes.



TV Treat – Sausage and Fried Onion Rolls

Published January 31, 2012 by Daisy Cake Company


TV makes me feel old!

More specifically, game shows on TV make me feel old.

Many children in the family may say I’m old! And when I was their age I also thought that your late 30’s was old – ok, ok, so I only have 3 months left of my late 30’s but I’m clinging onto them for dear life – but in the grand scheme of things, I still have over 25 working years left, more than I’ve already done, so clearly I’m not old……..

However, watching TV game shows, where contestants look like adults, are married and have homes but were only born in the late 80’s or early 90’s, and who don’t always know answers from my childhood, make me feel positively ancient!!

For example, The other evening I was watching Million Pound Drop with the lovely Davina McColl on Channel 4. The contestants were a married couple, who has sunk all their savings into their house and wanted to win money to start a family (so therefore were responsible ADULTS). They were given a question asking who played Captain Jack Sparrows father in the last 2 Pirates of the Caribbean films. The 3 choices they were given were: Mick Jagger, Ronnie Wood or Keith Richards.

Now I’m guessing 99.9% of you have all ticked that answer off in your head, and the fact that the contestants ummed and arred about the answer wasn’t what made me feel my age.

The comment the microphone picked up of ‘isn’t Ronnie Wood a comedian?’ is what did it for me!!

Ronnie Wood……comedian?…….really???

The fact that Ronnie Wood was sandwiched between 2 other of his band members totally past them by!!! And I genuinely don’t believe it was a ‘thick’ moment, but that they were just too young to know any better!

Even I’m too young to remember them in the charts, but clearly I’m old enough to be able to name the members of one of Britain’s most amazing and epic bands, The Beatles….JOKE!! Of course they are The Rolling Stones!

When settling down to endure this ageing process, me and The Hubster often have a little snackett to hand. This weekend it was Ruff Puff Sausage and Fried Onion Rolls.

Ruff Puff Sausage and Fried Onion Rolls

For the Ruff Puff Pastry
250gms Butter left at room temperature for about an hour, so it’s not too soft
250gms Plain Flour
125ml (approx) cold water
Pinch of salt

For the filling
6 Good Quality Sausages. Ideally with over 80% meat content
2 White Onions, diced
1tbsn sunflower oil
1 egg

First prepare your pastry. If you don’t want to make your own, then buy a good quality Puff Pastry from the chiller cabinet of your supermarket. But if you want the best flavour, it’s best to make an easy Ruff Puff.

Sift your flour and salt into a large mixing bowl.

Cut the butter into 1cm cubes and add to the butter

Use your finger tips to roughly rub the butter and flour together until you have a very course breadcrumb texture. Don’t overwork your butter or it will become greasy. Having big lumps of butter left in your breadcrumb mixture is ok!!

Make a well in the middle of your pastry and pour in half the water

Use a metal knife to cut and mix the flour, butter and water. Keep adding the water a drop at a time until you can get your hands in and bring it together as a dough. You may not need all the water, as different flours absorb water differently. I had about 50ml left.

Flour a surface, and turn out your pastry

Roll into a long thin rectangle, about 30cm x 60cm. You may see lumps of butter, don’t worry, thats fine!

Fold one of the shorter edges across by one third, then the other edge, to create an envelope type parcel

Turn the pastry by 90 degrees, roll out again to the same dimensions, and fold again. Repeat 2 or 3 times.

Wrap in cling film and chill in the fridge for 30 mins

While the pastry is chilling you can prepare the filling:

Heat the oil in a frying pan, and quick fry the onions until they are clear and smell amazing

Take off the heat and put to one side

Next remove the meat from the skins of the sausages and squelch it all together in a bowl. You can use ‘sausage meat’, but I find meat from sausages is much better.

Now preheat your oven to 170c, 150c fan or gas mark 5, and prepare 2 baking sheets by oiling with sunflower oil

Take the pastry from the fridge and roll out into a long strip about 20cm by 70cm, about .5cm thick

Lay your sausage meat in one continuous line, just off centre, long ways along the strip

Lay the fried onions next to the sausage meat


Beat your egg and brush a line of the egg on the pastry along the edge of the sausage meat

Bring the long back edge over to the front and press with a fork along the entire edge to seal together

Cut along the length of the pastry to make it neat and then cut into 6 equal size sausage rolls

Put three each on your 2 baking sheets, score the top of each three or four times with a knife and brush with the remaining egg wash


Bake for 20 to 25 minutes, until risen and golden brown.

Serve hot or cold. We had ours with home-made Sweet Courgette Relish


This recipe was inspired by the sausage rolls baked on The Great Sport Relief Bake Off, however it is not the Paul Hollywood recipe the contestants made, it’s one of my own. I’m not saying its better than Paul Hollywood’s. He’s a god of baking, so that would be stupid and wrong of me!!! The Great Sport Relief Bake Off has inspired me, and I’m currently organising my own Bake Sale…..will it inspire you?


P.S. the answer, for the .1% of you that didn’t know was, Keith Richards played Captain Jack Sparrows Father.


Diet Coke Chicken

Published January 16, 2012 by Daisy Cake Company


We’re now a few weeks into the ‘diet’ New Year resolutions, and the excitement and adventure of eating healthily is beginning to wear off. The problem with the New Year in the UK, is that it happens in the Winter, and all you really want is comfort food -stodge not salad!

A few years ago I lost 4 stone (which was about a quarter of my body weight) following WeightWatchers. I never went to a meeting, but did it all online with the help of many lovely members on the Message Boards.

My time following WeightWatchers is a very happy period in my life. I made many very good friends from all around the country through the Message Boards, many of who I am still in daily contact with, some of whom I have met and have had many happy times with, and all of whom are still the most supportive friends I have. I even became a Leader, but had to give it up because due to other commitments.

Anyone who has followed a diet will know how difficult it is to not get bored with the same food, day in day out, and because of this the WeightWatchers message boards are always awash with shared recipes. This is a recipe I picked up from the Boards, and I have adapted over the years to suit my tastes. It tastes like true comfort food, but because the main ingredients are lean chicken and diet Coke, it’s really not bad at all!!!

Diet Coke Chicken

2 Skinless Chicken Breasts, sliced into 1 cm slices
1 Can (330ml) Diet Cola
1 Onion, diced
2 tbspn Tomato Ketchup
.5 tspn Marmite or Veggiemite
1 tbspn Brown Sauce (I used HP, but Daddy’s is just as good)

Stir-fry your chicken and onion in a non-stick pan, for which you have a lid, for about 2 minutes, until the meat is sealed.

Add the tomato ketchup, Marmite, brown sauce, and diet cola and stir until all incorporated.

Bring to a boil

Turn the heat right down and cover. Leave to cook for 1 hour, stirring occasionally

After an hour remove the lid.

As the chicken has cooked slowly, for so long it should be very tender. So tender in fact that when you press down on it with the back of a spoon it will fall apart. Do this with all the slices so the chicken has a shredded consistency.

Increase the heat and simmer for 10 to 15 minutes, stirring every couple of minutes, until most of the liquid has evaporated leaving a light, sweet barbecue sauce.

At this point I season with salt. Don’t be afraid of salt!! We all know that excessive salt is bad for you, but in moderation it will bring out the flavour in a dish.

This chicken is great served on a jacket potato, used as a sandwich filler, in a tortilla wrap or pitta bread or with some of these as I had this evening. It’s also great cold, so why not make too much and then have it in a packet lunch or picnic in the summer


Let’s get over it and move on……….with Pizza Pinwheels

Published January 3, 2012 by Daisy Cake Company


Right, Christmas is over… with it!

This is a message to myself…….I’m not being a bully, just trying to shake myself out of the holiday mode.

I’ve read a lot of blogs over the last week (because I have a new reader on my new iPad and it’s great!), some have celebrated the passing of Christmas, and some have mourned it. I love Christmas. Really love it…….the family, the cooking, the eating, the time off work to go walking with the hubster and the dogs…….however, I also love getting the house and fridge back to normal, but I find it’s something I try to delay, mainly because it means I have to face up to life and work as normal.

I haven’t yet taken the decorations down. I desperately want to, but I have to wait for a certain someone to get the boxes back out of the loft. I’ve been promised it’ll be tomorrow. When they’re down I won’t like how bare the house will look whilst loving how clean and clear it is.

I think the reason I put it off is because I find that January is a gloomy month. The days are still short, the weather still cold and wet, and it seems like ages till the next promise of a holiday. So what else is there to do but to bake.

Now, I understand that all you want to do is get back on the wagon and get rid of all that Christmas bulk, but then it seems so hard when it’s cold and dark outside.

Here is a meal idea that you can adapted to being a bit more healthy, whilst being comforting and stodgy all at the same time. I’m not saying its a diet food, but there are healthier ingredient choices that won’t detract from the full on baked goodness of it.

Pizza Pinwheels
125 gms self raising flour
25 gms butter at room temperature
60 ml milk

3 tbspn Tomato Purée
1 onion, chopped
100 gms ham, chopped
1 small punnet of button mushrooms, sliced
50 gms cheese – low fat for a healthier option

Preheat your oven to 180c, 350f (gas mark 4)
Prepare a baking sheet by brushing lightly with oil, or spraying with a low fat spray such as Frylight
Sift the flour into a bowl and rub the butter in with your fingertips until you have a breadcrumb consistency.
Add the milk, spoon by spoon, and mix and cut the mixture with a flat edged knife, such as a palette knife, until the mixture comes together as a dough. Save 3 to 4 tbsns of milk.
With clean hands, bring the mixture together into a dough ball and turn out onto a floured surface
Roll the dough into a rough rectangular shape, approx 5 mm thick
Cut the edges to make a neat rectangle
Spread the dough with the tomato purée, leaving a 2 to 2.5cm border
Sprinkle with all your filling ingredients. You can vary the filling according to your tastes, I just fancied ham and mushroom, but you could use tuna and sweetcorn, or all vegetables, or goats cheese and caramelised onion etc etc. This is where you can choose your healthy options.
Save some of the cheese to sprinkle over the top
Roll your filled pizza into a roll, along the long edge – like a savoury Swissroll
To seal the roll, brush the last edge with the remaining milk to adhere it
Slice your roll into 2 to 3 cm slices and lay flat on the oiled tray
Sprinkle with the remaining cheese, and bake for 20 to 25 minutes, or until golden and the cheese is bubbly.

Winter’s here – yippee!!

Published November 8, 2011 by Daisy Cake Company

There is only one reason to look forward to winter…….cold, dreary days are always a good reason to stay inside and cook (and eat) yummy comfort food!

It has been a truly miserable day here on the North Downs. The dogs and I went for a drab, grey, drizzley walk. You know, one of those walks where it’s not really wet out, but somehow you get absolutely soaked (and the dogs of course got muddy, but that might have been from the excessive squirrel chasing in the woods!) So, once home and dried (with dogs de-mudded), I looked for a bighter side to the day – I really am that ‘half glass full’ time of person at times! And where did I look? The Fridge of course!

I felt like I was in the  TV advert they had a few years ago for eggs. You know, the one where someone goes to their fridge and all there is left is a box of eggs and some peppers, which obvioulsy meant Pepper Omlette for dinner. Our fridge this evening consisted of: a box of eggs, butchers sausages, milk and potatoes, which didn’t mean a sausage and potato omlette, but Toad in the Hole and mash. Oh Yes!!!!!!

What could cheer you up more on a fowl weathered day, than a true British Classic? It’s not the prettiest dish to look at, but like the weather, it may be messy outside, but inside its warm and very cosy.

In other News, this Thursday will be the first of many Christmas Fairs I’m attending to sell cakes and biscuits. I am actually findng it difficult to believe it’s Christmas in just a few weeks, but all the same I have been dutifully cutting sparkly fondant snowflakes to top my cupcakes with. There will be lots of photos to show you next time of cupcakes, biscuits and other sweet delights.

Toad and Onion in a Mustard Hole – Feeds 3 or a very hungry 2

6 Good Quality Sausages

1 Onion (sliced)

1 Egg

75ml Milk

50ml Water

75gms Plain Flour (sifted)

1 heaped tspn Wholegrain Mustard (optional)

Salt and pepper to taste

1tspn sunflower (or vegtable) oil

Pre-heat your oven to hot – not top of the dial hot, but just beneath it.

Put the sausages in an oven proof dish, scatter the onions on top, and sprinkle the oil over the top. Cook in the hottest part of the oven for 10 minutes.

Now to make the batter. I watched John Torode make batter for Yorkshire Pudding on The Great British Food Revival the other day and decided to try his method. I didn’t use his recipe, as that would have meant using 8 eggs, but the method works pretty well.

Put the water, milk and egg in a bowl and whisk to combine. Gradually add the sifted flour whisking to get a lump free batter – it really works!!

Then mix in the wholegrain mustard and add salt and freshly milled pepper to season.

Some people say that leaving your batter to rest, makes a better mix, but Delia says don’t worry, and I believe her!

Once they’ve cooked for 10 minutes remove the sausages and onions from the oven and carefully pour over the batter.

Put back into the oven and cook for 30 to 35 minutes (or until well risen and crispy brown on top).

Don’t be tempted to open the door for at least 25 minutes. Batter likes a nice cosy oven to make it rise. Adding cold air, or banging the door shut will upset the cooking process, and instead of a Hole you might get a flat pancake instead.

I served with crushed new potatoes, peas and fresh gravy…..what could be more comforting and warming?

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