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Posted by on 15th Jul 2019 11:29am

A Party without a Cake, and a Pork Pie?!

A Party without a Cake, and a Pork Pie?!

We at Vale of Mowbray would like to introduce Lee, a local blogger and foodie who wants to share some exciting recipes to accompany our Pork Pies, but before we dive into Lee’s creative genius, we asked her to introduce herself, here’s what she had to say…


The great Julia Child once said, “A party without a cake is just a meeting”

I’d like to add pork pies to that list.

 

Here I am, cake designer, blogger, recipe developer, mixed media artist and all round food obsessed middle aged woman, working under the name Fondant & Apron Strings (How I came up with that name is for another time. And blog… it’s all to do with the lovely Mr G, Ohio and a first draft of a business plan).

Why am I writing a blog for Vale of Mowbray pork pies?

Easy question to answer.

They asked, and who doesn’t love a good pork pie?

 

Just like cake, pork pies aren’t something I eat every day.

Let’s be honest about this, cake and pork pies aren’t ever going to be on the list of 5 a day essential food groups (Although I’m pretty sure the carrot cake we make at Fondant & Apron Strings should be included on that list).

So if you’re going to have cake, or pork pies, why not have the best?

Great cake by Fondant & Apron Strings and great pork pies by Vale of Mowbray.

 

Let’s cut to the chase, Why choose Vale of Mowbray Pork Pies when there are lots of other makes on the supermarket shelves?

 

For me it’s all about ratio, very similar to the perfect cake.

Too much lemon curd buttercream filling, and it’s too sweet, too little and it’s not worth treating yourself.

The cake itself has to be dense enough to give you that perfect mouth feel, with a thickness that works in harmony with the filling.  (Too poetic? Told you I was a food fanatic)

That’s how I search for my perfect pork pie.

 

Vale of Mowbray pork pies have the perfect, flavoursome jelly to meat ratio wrapped in its Crisp pastry (No soggy bottoms here),

Taking a bite made me want another bite, then another, and for me, that’s no better recommendation.

I know this because I’ve eaten a few over the last week.  Well, more than a few actually, samples are a very welcome perk of writing blogs.

 

How do you make the perfect cake? Same way you make the perfect pork pie.

Perfecting the recipe, that’s how. Perfecting the perfect recipe ( cake or pie) takes time.

 

Baking pork pies since 1928 gives you a lot of time to get that recipe just right. Lots of expertise, locally sourced ingredients and obviously, someone to write blogs and become chief taster (Me, Me).

And the most important thing, pride in what you do.

Exactly as I do when I’m developing new recipes.

 

My dilemma right now is, what do I make to accompany my pork pie?

I’m going to add this to my list of things to research, the perfect thing to eat with a Vale of Mowbray pork pie. Watch this space for a few recipes, and of course a few more blogs.

 

Can you help? What do you eat with yours?

 

Welcome to the party

Lee

 

 

Fondant & Apron Strings

4B , Market Place,

Stanhope

Dl132UL

01388527268

Twitter: @CakesandMore

Web: www.fondantandapronstrings.com

Email: fondantandapronstrings@gmail.com

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