Jack Spratt and Miss Nolen are real foodies with a conoisseur’s eye on ingredients – ‘is this organic?‘ responsibly sourced?’ ‘locally produced?’ No cans of pre-shaped mush for them and this is just as it should be. Natural, fresh food, where you know the ingredients, is best. We made them an Easter Cake, it didn’t take long, we only bake for the dogs when the oven is on anyway, so we’re not wasting the planet’s energy. They’ve had a slice each already and they loved it so here’s the recipe:
About 1lb (500gm) of minced beef
2 hardbooiled eggs – free range
3 raw eggs – whisk them up
1 lb of potatoes
1/2 cup of rye flour (wholegrain or spelt flour will do if you don’t have any rye)
1 small teaspoon of baking power
2 oz of grated cheese
Dried parsley (fresh if you have it)
A couple of tablespoonfuls of olive oil
Tablespoonful of honey
2 tablespoonfuls of goat’s milk (it’s more digestible)
Method – boil the potatoes and mash up when cooked. Let them cool while you put the olive oil in a shallow pan and gently fry the beef. It won’t take long to cook, while it’s simmering you can chop up the hardboiled eggs. As soon as the meat is done, mix in the hardboiled eggs and remove from the heat.
Mix the whisked eggs, flour, baking powder, milk, parsley, honey and butter together and grease a cake tin. Put half the potato mix into the tin and then cover with the minced meat and hardboiled eggs. This is the cake filling. Spread the remaining potato mix on top and sprinkle with the grated cheese.
Bake in a hot oven for about 30 to 40 minutes. When it’s cool you can cut it into slices, serve it up and watch your dog wuffle it down. That was great! And it was natural, fresh and not factory made too!