Aberffraw Cakes
TEISENNAU ABERFFRO
Melt the butter in a basin and beat in the sugar.
Gradually add the flour, mixing well with a warm
spoon, Roll out thinly on a floured board and cut
... Read More
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Anglesey Bakestones
SLAPAN SIR FON
Rub the fat into the flour and add the other dry
ingredients. Beat the egg lightly and add with enough
milk to make a soft rolling consistency. Bake spoons-
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Anglesey Cake
TEISEN SIR FON
Cream the butter and the sugar. Beat the egg and
beat into the butter and sugar mixture. Sift the flour
and salt together and fold into the mixture. Add the
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Bara Brith (Currant Bread)
Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.
Soak the fruit and candied peel in the water with the spice. Leave to
steep in a warm place and use the warm... Read More
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Bara Brith (Speckled Bread)
This is Wales' traditional rich fruit bread. South
Wales makes it with baking powder; Northerners prefer
yeast as the raising agent. Either way it's delicious.
Soa... Read More
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Brithyll a Chig Moch (Trout and Bacon)
Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a
mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and
blended with a little butter.
<... Read More
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Bryn Teg Red Flannel Hash
Toss the chopped meat and vegetables in a mixing bowl.
Heat a skillet containing fat or shortening about 1/4
inch deep. Spread the hash smoothly to cover the
bottom of the ... Read More
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Caerphilly Scones
SGONAU CAERFFILI
Sift the flour and salt together. Rub in the butter.
Gratee the cheese and stir with the sugar into the flour
mixt.xure. Add the milk slowly until a soft, f... Read More
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Cawl Cennin a Hufen (Leek Soup, Creamed)
Garnish: diced meat (optional)
Accompaniments: sippets
Clean the leeks thoroughly, chop them roughly, and set a little of the
green aside for garnish.
Melt the butte... Read More
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Cawl Mamgu (Leek Soup)
Make a bunch of the well washed leaves of one of the
leeks, [parsley stalks and the onion skins. Wrap them
in a cheesecloth and secure with string at either end.
Put the veg... Read More
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Coygimwch Dell Patagonia (Prawn Patagonia)
Cook small cauflower untill the florettes are soft,
but still firm. Break the florettes and put a
desertspoonful into individual hors a'ceuvres dishes
or an oven proof dish.... Read More
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Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn
Lamb and Laverbread Roll
Skin and bone the loin of lamb.
Finely chop the onions and sweat in 2 oz. drippings. Add finely chopped
mushroom, cook for further 2 minutes. Add ... Read More
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Granny's Broth (Cawl Mamgu)
Put the meat into the saucepan, cover with cold water, add salt and pepper,
bring slowly to the boil and skin carefully. (This can be done the night
before and the fat allowed to s... Read More
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Griddle Cake
TEISEN GRI
Sift the flour, bicarbonate of soda and salt together.
Rub the butter into the flour and add the sugar and
fruit. Beat the egg and add with enough milk to make
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Harvest Broth - Cawl Cynhaeaf
Remove as much fat as possible from the meat. Place
the meat in a large saucepan and cover with the water.
Bring to the boil and skim any fat from the surface of
the liquid.... Read More
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Llanddarog Fair Cakes
TEISENNAU FFAIR LLANDDAROG
Rub the butter into: the flour and add the sugar. IMix
in the beer to form a soft dough. Roll out on a floured
board to a thickness of 1/2 inch. C... Read More
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Lobscouse (Lobscows)
Method of Preparation
Peel the potatoes and dice (1 inch)
Scrape carrots and slice.
Peel onion and slice.
Dice meat into 1 inch pieces
Place meat in... Read More
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Pastai Persli (Parsley Pie)
Cold boiled bacon may be used instead of steaky bacon.
Line a flan ring or pie dish with the prepared pastry and bake it blind
in a hot oven. Gas Mark 6 (400F) for 15 minutes.
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Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate)
Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and
breadcrumbs. Blend well with egg yolks, brandy and cream.
Cook for 1/2 hour at 350F in a Sainma... Read More
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Pice Bach (Welsh Cakes)
SIft the flour, baking powder, and mixed spice; rub
in the margerine and lard; add the sugar, currants
and beaten egg. Mix in Milk to make a stiff dough and
roll out 1/4"... Read More
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Plate Cake
TEISEN LAP
Rub the fat into the flour and add the other dry
ingredients. Beat the eggs well and add to the
mixture. Add enough milk to keep the mixture soft.
Place ... Read More
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Rice Griddle Cakes
TEISEN REIS 0'R RADELL
Boil the rice and drain thoroughly. Sift the flour, salt
and baking powder together. Rub the butter into the
flour and add the rice. Beat the egg and ... Read More
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Tarten Riwbob (Rhubarb Tart)
Line a plate or shallow tin with half the pastry. Fill with fruit, cover
with sugar and add a little water. Cover with the rest of the pastry and
bake for 45 minutes.
... Read More
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Teisen Mel ( Traditional Welsh Honeycake )
Sieve the flour, raising agent and spice into a bowl. Lightly grease a tin
pie plate measuring about 8-1/2-inches across the top.
Cream the butter with 3 oz sugar until creamy and l... Read More
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Teisen Sir Fon (Anglesey Cake)
Cream the sugar and fat. Mix in the egg and add the remainder of the
ingredients, having desolved the bicarbonate in the milk.
Bake in a greased tin for about 3/4 hour in a moderat... Read More
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Tiessennau Mel (Honey Cakes)
Sieve together flour, cinnamon and bicarbonate of soda.
Cream butter and sugar. Seporate the egg yolk from the white. Beat the
yolk into sugar and butter, then add the ho... Read More
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Tregaron Granny's Broth (Cawl Mamgu Treagon)
Use a large saucepan and see that all the meat and
vegetables are covered by water. Boil ingredients,
except leek, together, and leave to simmer as long as
you wish. Put th... Read More
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Welsh Batch Scone
Rich and spicy, the scone is baked in one piece.
Preheat oven to 400F (205C). Grease a large baking sheet; set aside. Sift
flour, cinnamon, ginger, cloves, mace and corian... Read More
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Welsh Broth- Cawl
Remove as much tat as possible from the cutlets and
boil the meat gently in water for 1 hour. Skim off
fat. Peel and cui up the vegetables and add to the
lamb. Add salt and ... Read More
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Welsh Cakes (bakestone Recipes)
Sift the flour, baking powder and spice into a mizing bowl. Cut the fat
into the flour, and rub it to a breadcrumb-like consistency; then mix in
the sugar and raisins. Mix in the... Read More
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European 