Welsh Recipes

Comment

Comment by Dilwyn Jeffreys Phillips on August 15, 2009 at 1:28am

For those who love cheese dishes, I can recommend a book called "Welsh Cheese Recipes" by Justin Rees. This book is published by "Y Lolfa"

Comment by Christine McSorley(nee Jones) on April 25, 2009 at 9:11am

Marilyn mentiones she wanted a Teisen Lap recipe I have added on in the discussion I wasn't sure How I add to the recipes, I f some one could explain how I do that I will add a few more Welsh recipes.
I have worked in the Hospitality industry since I was 13, as a server, a cook, I now I manage a project, building profile for the Hospitality and Tourism Department at my local vocational college here in Canada.When I was younger I used to cook with my Nain and I have many recipes handed down to me from my Nain and various other places.
I am happy to share some of my recipes and attempt to assist with any cooking problems or questions anyone has.

Comment by Wild Canary on January 14, 2009 at 8:47pm

I logged on a few days late to try the leg o lamb casserole recipe. However, I had lamb stew in the crock pot and used almost the same ingredients called for except for the lemon. Before putting it away for the night, I think I will add a slice of lemon. Tomorrow it will be thickened and finished off with some bread. When the temperatures are frigid, it is wonderful to have hardy foods like the lamb casserole handy.

Comment by Merlyn & Joyce Williams on November 20, 2008 at 10:49pm

There is a slight error on "Merlyn's Best Faggot Recipe" with regard to the cooking Temp and Time, it should read "Bake in 350* oven for 40 mins and remove foil for the last 10 mins. OOPS!!!!!!!!!!!!!!!!....Merlyn........

Comment by Merlyn & Joyce Williams on November 17, 2008 at 1:32pm

Merlyn's Best Faggots Recipe..
1Lb of Beef Liver.
1 Large Onion.
4 onz shreaded Suet.
4 onz Bread Crumbs
1 tsp Sage
Salt & Pepper {White}
1 pint of Beef Stock
Mince the Liver & Onion.
Add the Suet. Mix the seasoning with the Bread Crumbs and combine all ingredients, Form into meat balls and place in baking tray.
Add a pint of beef stock and cover with foil, bake in 325* oven for 35 min then remove foil and bake for 10 min, let cool and enjoy. Merlyn

Comment by Ian Price on October 5, 2008 at 2:53pm

This recipe was handed down by a former Cwmparc girl - the late Mary Jane Lewis (nee Worthington) of Troedyrhiw Terrace, Treorchy.

Some say she made the best Welsh Cakes in the world.

"Pice ar y Maen"

Ingredients

1 lb plain or self raising flour - 1 tablespoon of baking powder - 4oz lard - 4oz margarine - 6oz sugar - pinch of salt - 6oz mixed currants and sultanas - half a teaspoon of mixed spice or mace - 2 eggs - a little milk if necessary.



Method

Mix the flour and baking powder with the salt. Next rub in the lard and margarine. Then add the sugar, spice, currants and sultanas.

Beat the eggs before adding them to the mixture. Stir all together until the mixture is the same consistency as short-crust pastry - you may have to add a little milk at this stage, perhaps up to about 3 tablespoons.

Sprinkle a little flour over a board - before turning the mixture out onto it - to prevent it from sticking to the board. Also remembering to rub some flour onto your rolling pin!

Gently roll out the mixture until about half an inch thick and cut into 3 inch rounds. If you don't have a cutter - just use a cup or mug.

Place one on a lightly greased griddle or bakestone and cook over a medium heat for 3-4 minutes on each side.

Lower the heat if the cake turns brown too quickly - as the inside must have time to cook thoroughly and achieve a brittle texture.

Once a satisfactory cooking temperature has been found - you can proceed to cook the remainder a few at a time.



Serve hot or cold - with butter - or sprinkle with sugar or cinnamon, jam or honey.

Comment by Marilyn Agardi on September 20, 2008 at 4:36pm

My Gran used to make a cake call Teisen Lap (spelling?). I remember that she used to let a pint of milk go sour then strain the milk through some muslin to get rid of the watery stuff. Then she used the "cheesey" part in a cake that had black currants in it.
Has anyone heard of this cake or have a recipe for it?

Comment by Marilyn Agardi on September 20, 2008 at 4:33pm

Faggots and peas? OMG - I haven't had faggots and peas in years. Do you have the recipe Steve?

Comment by Wild Canary on September 9, 2008 at 11:12am

We still make the pototoes, leeks and cabbage, and the stick of butter, too.
We just harvested some potatoes and the cabbage should be done soon. My neighbor grows the leeks.
also, the beans on toast are a fav with my hubby.
Usually, I don't follow recipes, just go with what I have got...I tried some of our wild caraway seeds with the cabbage once. I liked it, but it was too fancy for said hubby.

Comment by Ian Price on August 26, 2008 at 1:04pm

On my travels there have been a few menu translations that would raise an eyebrow or two:

Bulls balls in spit.
Quinche of the day.
A bagatelle on toasty.
Pint of the Crunch.
Lanterns with Clump.
Clowns with Caste.
Crammed with Pumps of the draly.

It makes you wonder!

• ‹ Previous
• 1
• 2
• 3
• Next ›
• Page