Coygimwch Dell Patagonia (Prawn Patagonia) Welsh

Servings: 8
Ingredients:

1 ea Small cauliflower                   1 pt Thick Bechamel sauce
1 ea Teacup double cream               1/2 lb Peeled prawns
1/4 lb Caerphilly cheese                   1 t  Garlic salt
1 T  Tomato ketchup                      1 t  Celery salt
1 t  Ground bay leaf                     1 t  Turmeric
1 t  Mustard powder

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. Keep hot.

Make a pint of Bechamel sauce using Welsh butter to Panada consistency.

Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground
bay leaf, tumeric, mustard powder and a little freshly ground pepper.
Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled)
and heat gently. Do not boil.

Pour the mixture over the cauliflower and grill until golden brown.

pipe creamed potatoes around the individual portions.

Mrs. M Neal, Plas Fron Deg,
Church Walks, Llanduduno.

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh

Servings: 4
Ingredients:

3 oz Cooked and shelled mussels          1 oz Celery
1 oz Carrot                              1 oz Breadcrumbs
4 ea Egg yolks                           2 oz Herring roe
1 x  Pinch mixed herbs                   1 x  Pinch dill weed
1 x  Pinch crushed garlic                1 x  Brandy and double cream to tst
1 x  Seasoning

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 Sainmarie in the oven.
Cook and serve with toast fingers.

Glantraeth Restaurant
Bodorgan, Anglesey.

Tiessennau Mel (Honey Cakes) Welsh

Servings: 6
Ingredients:

4 oz Honey                               1 t  Cinnamon
4 oz Brown sugar                         1 x  Egg
1/2 lb Flour                             1/2 t  Bicarbonate of soda
4 oz Butter or margarine                 1 x  Caster sugar
1 x  A little milk

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 honey, gradually.
Stir in the flour with a little milk as required and mix all together
lightly.

Whisk the egg white into a stiff froth and fold into mixture.

Half fill small patty tins with the mixture; dredge the top of each with
cester sugar. Bake in a hot oven for 20 minutes.

Oven control Gas mark 6 (400F) or 7 (425F).

When ready sprinkle a little more sugar.

Croeso Cymreig.

Teisen Sir Fon (Anglesey Cake) Welsh

Servings: 6
Ingredients:

10 oz Flour                               4 oz Lard
3 oz Sugar                               1 x  Egg
1/2 t  Bicarbonate                         1 t  Treacle
1 x  Pinch mixed spice and ginger        4 oz Dried fruit
1 c  Milk                                1 x  Pinch salt

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 moderately hot oven.
Gas control, Gas MArk 5 (375F).

Alternate:

3 teacupsful of flour; 1 teacupful of butter; 1 teacupful of sugar;
2 teaspoonful of baking powder; 2 eggs; milk to mix; a little dried fruit.

Rub the butter into the flour, add sugar, baking powder and well beaten
eggs and milk if necessary - it must be kept fairly stiff.

This mixture is enough to fill two sandwich tins. Bake for 30-40 minutes.

Cut in half, spread with butter and eat hot. Oven control, Gas Mark 5
(375F).

Croeso Cymreig.

Tarten Riwbob (Rhubarb Tart) Welsh

Servings: 8
Ingredients:

----------------------------------FILLING----------------------------------
1 lb Rhubarb, sliced                     4 oz Sugar
1 x  Water
-----------------------------------PASTRY-----------------------------------
8 oz Flour                               4 oz Fat
1 oz Sugar                               1 t  Cinnamon
1 x  Pinch mixed spice                   1 x  Water

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.

Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4
(350F) to finish.

All kinds of plate tarts with pastry top and bottom are popular in Wales.
Apples, plums, gooseberries, or mixtures of any kinds of fruits in season
can be used.

Croeso Cymreig.

Pice Bach (Welsh Cakes) Welsh

Servings: 8
Ingredients:

1 lb Plain flour                         1 t  Baking powder
1 t  Mixed spice                         4 oz Margarine
4 oz Lard                                6 oz Caster sugar
4 oz Currants                            2 ea Eggs
1 x  Milk

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′ thick.

Cut into 2′ rounds and bake on a hot griddle until golden brown, after
about 4 minutes on each side.

British Cookery (BTA/BFPC)

Bara Brith (Currant Bread) Welsh

Servings: 16
Ingredients:

1/4 lb Dried fruit                         4 oz Candied peel
1 pt Warm water                        1/2 t  Mixed spice
2 lb Plain flour                         2 t  Salt
6 oz Lard                                1 oz Fresh yeast
1/2 lb Demerara sugar                      2 ea Eggs

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 spicy, strained water to mix the
dough.

Sift the flour and salt and rub in the lard; cream the yeast with the
sugar and a little of the spiced water; mix this into the flour, together
with the eggs and use enough of the water to give a firm, yet elastic
dough.

Knead well, leave to rise and knock back; blend in the drained fruit and
knead again.

Shape the dough into loaves and set into greased 1 lb tins in a warm place
to prove; bake, reducing the temperature after the first 15 minutes.

Originally, in some recipies, the fruit content would have been fresh
currants or blackberries.

Bara Brith is often served as part of the traditional Welsh tea. It can
also be purchased at many of the small bakeries found throughout Wales.

British Cookery (BTA/BFPC)

Selsig Morgannwg (Glamorgan Sausages) Welsh

Servings: 6
Ingredients:

5 oz Fresh white breadcrumbs             1 x  Small onion finely chopped
3 oz Grated cheese                       1 x  Salt and pepper
1 x  Pinch of mustard                    2 ea Eggs
1 x  Flour and raspings to coat

Mix breadcrumbs and cheese, finely chopped onion and seasonin. Beat
together 1 egg and 1 egg yolk and use to bind mixture.

Make into even sized sausage shapes (12) and roll in flour. Coat in
beaten egg white and raspings. Fry in hot fat or oil.

Glamorgan Sausages are particularly appetising served with fresh green
salad and red peppers. An ideal dish for a summer’s day picnic.

British Egg Information Service Leaflet

Pastai Persli (Parsley Pie) Welsh

Servings: 4
Ingredients:

4 oz Shortcrust pastry                   1 x  Desertspoon full plain flour
1/2 pt Milk                                2 ea Eggs
1 T  Chopped parsley                     2 oz Choped steaky bacon
1 x  Seasoning

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.

Blend the flour with a little milk. Break the eggs into a basin and beat
well, add the blended flour and remaining milk, seasoning and parsley.

Put the bacon (lightly fried if you are using steaky) into the pastry case
and pour over the egg mixture. Bake at Gas Mark 3 (325F) for 30-35
minutes.

British Egg Information Service Leaflet. Welsh Fare

Mark 0 = 250 Mark 1 = 275 Mark 2 = 300 Mark 3 = 325 Mark 4 = 350
Mark 5 = 375 Mark 6 = 400 Mark 7 = 425 Mark 8 = 450 Mark 9 = 475

Cawl Cennin A Hufen (Leek Soup, Creamed) Welsh

Servings: 8
Ingredients:

1 1/4 lb Leeks                               2 oz Butter
1/4 lb Roughly chopped onion               1 ea Roughly choped head Celery
5 pt Mutton stock                        1 oz Roughly chopped parsley
1 x  Salt and Pepper                     5 oz Double cream

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 butter and cook the vegatibles under cover without browning them.
Add the stock, bring to the boil, and simmer for 1 hour, skimming if
necessary.

Rub the soup through a sieve or blend in a liquidiser. Reheat the soup,
stir in the parsley, green of leeks, and diced meat (if used). Season
with salt and pepper.

Stir in the cream, correct seasoning, and serve with sippets.

British Cookery (BTA, BFPC)