Apple Sauce Cake Day!

Today is AppleSauce Cake day…who knew?! And apparently the best way to celebrate is to make one of these cakes and eat it…. can’t argue with that!

Cream together 110g butter with 200g caster sugar, then add 250g apple sauce, 250g flour, 1tsp bicarbonate of soda, 1tsp ground cinnamon and quarter tsp ground cloves. Once mixed add 75g raisins and 60g chopped walnuts. Bake for 40mins at 180c. YUM!

Bramley Apples being peeled | Apple Sauce Cake | Stacy Grant Food Photographe

Meat Free Monday – Nowt Poncy

I’ve been so looking forward to posting this Meat Free Monday… I finally got my hands on a jar on Nowt Poncy’s Curry Sauce and I have to say it was so worth the wait! It’s vegan friendly so I decided to keep my curry Vegan too and cooked it with cauliflower and veg, but I hear it’s perfect with prawns. ¬†This has got the be the most authentic tasting ready made curry sauce I’ve ever tasted… it taste like you made it yourself because it has a wonderful chunky tomato sauce base. ¬†It’s nothing like any other curry sauce you buy in the supermarkets, it’s ¬†closer to the authentic recipes you may have tasted with traditional cooked curries. ¬†Just divine!

Curry | Nowt Poncy | Stacy Grant Food Photography

St. Ewe Dippy Egg and Soldiers

St. Ewe¬†Free Range Eggs¬†really are extra special, laid by free roaming hens, then hand picked each morning. I used the St. Ewe’s ‘Boost the Roost’ eggs enriched with Selenium & DHA and Omega 3, for my dippy egg.¬†¬†Approved by the RSPCA and Vegetarian Society, plus 5p of each pack is donated to Pancreatic Cancer UK.

Can’t beat dippy eggs and soldiers for a mid week brunch!

St Ewe Boost the Roost | Dippy egg and soldiers | Stacy Grant Food Photographer