Post Welsh cuisine recipes

[Treffie]

You will need a griddle, or a 20 cm (8 inch) frying pan would do.

Ingredients:


25 g (1 oz) salted butter
225 g (8 oz) plain flour
300 ml (½ pint) buttermilk, or semi-skimmed milk
1 large egg, beaten
½ level teaspoon bicarbonate of soda
½ teaspoon lemon juice, or vinegar

Preparation:


Rub the butter into the sifted flour, stir in the milk and beat the mixture until smooth. Blend in the beaten egg to make a stiff batter. This can be left for at least an hour to improve, but can be used almost straight away.

Just before cooking mix the bicarbonate of soda with the lemon juice, or vinegar, and beat thoroughly into the batter. Lightly grease, or oil, the griddle and when smoking drop tablespoonfuls of the batter on to the hot surface. A tablespoon of batter makes 1 crempog of 8 - 10 cm diameter.

Cooking:

Cook over a high heat for about 1 minute in each side, or at least until lightly, or well browned according to taste.

The crempogs are very good eaten warm just with Welsh butter, and/ or with home-made raspberry jam. You could try a dollop of Crème Fraîche, Ice Cream or Welsh cream on top of the jam.

http://z.about.com/d/britishfood/1/I/I/6/-/-/welshpancakes250.jpg

[Treffie]

Welsh cakes

Makes 20-25

Ingredients
8 oz (225 g) self-raising flour

4 oz (110 g) butter or margarine

3 oz (75 g) mixed fruit or just sultanas

3 oz (75 g) caster sugar

1 small egg

½ teaspoon mixed spice



To cook these you really need the traditional heavy, flat, iron pan (sometimes called a griddle or girdle). However, a good solid heavy frying pan, with a flat base, will do.

First, sift the dry ingredients together, then rub in the butter or margarine as you would if you were making pastry. Then, when the mixture becomes crumbly, add the fruit and mix it in thoroughly. Then beat the egg lightly and add it to the mixture. Mix to a dough and, if the mixture seems a little too dry, add just a spot of milk. Now transfer the dough on to a lightly floured working surface and roll it out to about ¼ inch (5 mm) thick. Then, using a 2½-inch (6.5 cm) plain cutter, cut the dough into rounds, re-rolling the trimmings until all the dough is used. Next, lightly grease the thick heavy pan, using a piece of kitchen paper smeared with lard. Now heat the pan over a medium heat and cook the Welsh cakes for about 3 minutes each side. If they look as if they're browning too quickly, turn the heat down a bit because it's important to cook them through – but they should be fairly brown and crisp on the outside. Serve them warm, with lots of butter and home-made jam or perhaps some Welsh honey.

http://www.cheaptoday.com/blog/cfs-filesystemfile.ashx/__key/CommunityServer.Components.ImageFileViewer/CommunityServer.Blogs.Components.WeblogFiles.deal-gossip/Rhys_2700_s-Welsh-cakes.jpg_2D00_550x0.jpg

[Thorum]

....The crempogs are very good eaten warm just with Welsh butter, and/ or with home-made raspberry jam. You could try a dollop of Crème Fraîche, Ice Cream or Welsh cream on top of the jam.

Hey Tref, what is Welsh creme? And do you think these would be good with (American style) maple syrup?

[Treffie]

Hey Tref, what is Welsh creme? And do you think these would be good with (American style) maple syrup?

Any thick Welsh cream made from butter Thorum - in other words, clotted cream.

Maple Syrup sounds good! :thumb001:

[Thorum]

Any thick Welsh cream made from butter Thorum - in other words, clotted cream.

Maple Syrup sounds good! :thumb001:

Sorry to be thick, but my guess is clotted creme is like cottage cheese (in the US)?

[Treffie]

Sorry to be thick, but my guess is clotted creme is like cottage cheese (in the US)?

It looks similar to Cottage Cheese but it's used for sweets and desserts etc.

Really is good.:thumb001:

http://en.wikipedia.org/wiki/Clotted_cream

[Thorum]

It looks similar to Cottage Cheese but it's used for sweets and desserts etc.

Really is good.:thumb001:

http://en.wikipedia.org/wiki/Clotted_cream

Thanks Tref!! I think I will try it this weekend. (Looks like clotted cream is taken very seriously in Cornwall/SW England (http://www.roddas.co.uk/)!!) :p

"5. DID YOU KNOW?
Each day Rodda’s can make enough clotted cream to
out-weigh 8 Cornish rugby teams."

[Skandi]

clotted cream teas. mmmm These sound like dropscones, Scottish pancakes or whatever you wish to call them!

[Skandi]

Damn now I know what is for lunch :(

[The Lawspeaker]

This is the thread for Welsh recipes.