Merry Gourmet Miniatures © 2016 All Rights Reserved
Hello Aileen and Gail,
I'm very charmed by all the little items you sent! The little roots on the spring onions are a delightful detail - and the little holes in the biscuits. All the cheese is wonderfully realistic. Thank you. Kind regards,
Thank you very much for sending me the missing item. It is lovely! Although I said you didn't have to give me back my money for the wrong item, also thanks! When we see eachother again, I will certainly buy more items from you. With kind regards,
I've just ordered them - Thanks so much
My friend Sara was thrilled to bits with her which arrived beautifully packaged with a lovely Happy Birthday message. The attention to detail is fantastic, and it looks great in her amazing Tudor dolls house! Many thanks, great work!
Dolls House and Miniature Food
Now Pastry is a mainstay of our dessert tables, but when it first appeared in our kitchens it was just a coarse paste of rough flour and water.
Made by hand into a thick standing 'coffyn' and used as a container to cook and serve stews and fish.
It was not eaten but discarded after the meal.
Over the years pastry making improved with the addition of butter, lard or suet, until by Elizabethan times.
While the standing 'coffyns' were still being used, pastry was being rolled out much thinner and providing cases for small savoury pies and fruit tarts in which the pastry was eaten as part of the dish.
Puff pastry made its appearance from Italy and by the middle of the eighteenth century recipes were beginning to appear in cookery books using pastry fortified with eggs or cream for a richer mixture.
Followed in the nineteenth century by the addition of sugar to make sweet pastry for continental type flans and tartlets.