A proper pasty is considered to contain beef, sliced potato, onion, and swede. The ingredients are sealed in the pastry with plenty of black pepper and cooked from raw.
I like proper quiche, the Quiche Lorraine, rustic French cooking, crisp pastry filled with a thick layer of creamy, wobbly egg custard flavoured only with some fried cubes of really good bacon.
I come from a family of serious meringue fans, the marriage of whisked egg whites and caster sugar, the crispy meringue shells, dried in the oven overnight and sandwiched with thick cream and topped with fresh berries and the show-stopping Pavlova with its chewy, marshmallow-like center.
The secret of this recipe to use Nesquik milkshake powder which gives a real milkshake flavour to both the cake and the topping and I added another childhood favourite some white chocolate buttons to give it my own little twist.
Seafood Feuilleté, a buttery, puff-pastry case full of sensational seafood in a creamy vermouth sauce.
Shin is an inexpensive cut of meat, which is big on flavour, and is full of gelatinous sinew which cooks down to make the most excellent gravy.
I like this cake because if you follow the recipe it is light and moist and tastes delicious. The frosting is very rich but addictive, all in all, this is a real heart pleaser.