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Saturday, August 31, 2013

Traditional Welsh Recipes: Welsh Rarebit

Traditional Welsh Recipes: Welsh Rarebit
Ingredients
50g/2oz flour...
50g/2oz butter
250ml/9oz strong beer, warmed
250g/9oz strong cheddar, grated
2tsp mild mustard
2 tbsp Worcestershire sauce
black pepper
4 large slices bread
Preparation method
In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper.
Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.See more
Traditional Welsh Recipes: Welsh Rarebit<br /><br />Ingredients<br /><br />50g/2oz flour<br />50g/2oz butter<br />250ml/9oz strong beer, warmed<br />250g/9oz strong cheddar, grated<br />2tsp mild mustard<br />2 tbsp Worcestershire sauce<br />black pepper<br />4 large slices bread<br /><br />Preparation method<br /><br />In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper.<br /><br />Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.
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Friday, August 30, 2013

Welsh Recipes: Teisen Lap


Welsh Recipes: Teisen Lap
Ingredients
8 oz plain flour...
1 teaspoon baking powder
Pinch of nutmeg
4 oz margarine (a mixture of lard and butter was traditionally used)
7 oz sugar
8 oz currants
3 eggs
Milk
Method
Pre-heat the oven 180oC, gas mark 4. Grease and flour a shallow tin.
Sieve together the flour, baking powder and nutmeg.
Add the sugar and fruit. Add the beaten eggs and mix well. You want a soft, dropping consistency so add as much milk as is needed.
Put the mixture in the tin and cook for 20 minutes before lowering the temperature to 170oC, gas mark 3, for another 40 minutes or until firm.
Cool, remove from tin and sprinkle with sugar. Store in an airtight container.
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                  Welsh Recipes: Teisen Lap<br /><br />Ingredients<br /><br />8 oz plain flour<br />1 teaspoon baking powder<br />Pinch of nutmeg<br />4 oz margarine (a mixture of lard and butter was traditionally used)<br />7 oz sugar<br />8 oz currants<br />3 eggs<br />Milk<br /><br />Method<br /><br />Pre-heat the oven 180oC, gas mark 4. Grease and flour a shallow tin.<br /><br />Sieve together the flour, baking powder and nutmeg.<br /><br />Add the sugar and fruit. Add the beaten eggs and mix well. You want a soft, dropping consistency so add as much milk as is needed.<br /><br />Put the mixture in the tin and cook for 20 minutes before lowering the temperature to 170oC, gas mark 3, for another 40 minutes or until firm.<br /><br />Cool, remove from tin and sprinkle with sugar. Store in an airtight container.

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Tuesday, August 27, 2013

Traditional Welsh Recipes: Bara Brith


Traditional Welsh Recipes: Bara Brith<br /><br />Ingredients<br /><br />450g/1lb dried mixed fruit<br />250g/9oz brown sugar<br />300ml/½ pint warm black tea<br />2 tsp mixed spice<br />450g/1lb self-raising flour<br />1 free-range egg, beaten<br /><br />Preparation method<br /><br />In a large bowl soak the fruit and sugar in strained tea and leave overnight.<br /><br />Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.<br /><br />Mix the remaining ingredients into the fruit mixture and beat well.<br /><br />Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.
Traditional Welsh Recipes: Bara Brith
Ingredients
450g/1lb dried mixed fruit...
250g/9oz brown sugar
300ml/½ pint warm black tea
2 tsp mixed spice
450g/1lb self-raising flour
1 free-range egg, beaten
Preparation method
In a large bowl soak the fruit and sugar in strained tea and leave overnight.
Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.
Mix the remaining ingredients into the fruit mixture and beat well.
Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.

Sunday, August 25, 2013

Welsh Recipes: Bara Brith bread and butter pudding (pwdin bara brith)

 
  1. Welsh Recipes: Bara Brith bread and butter pudding (pwdin bara brith)

    Even if it is smothered with butter, that last few slices of week-old bara brith are dry and horrible – but don’t panic bin it! Make it into something amazing. Butter t...he bara brith and place the slices in a heatproof dish, fill the gaps with indulgent egg custard mix and a drop of your favourite liqueur, and oven it for at least half an hour. There you have it – the best comfort pudding in Wales, and you feel thrifty and smug at having successfully created a silk purse from a pig’s ear. Yippee.

    Ingredients

    Approx 250g sliced and buttered (preferably unsalted) bara brith

    125ml double cream

    450ml milk

    40g soft brown sugar

    3 eggs

    2 tbs demerara sugar

    Method

    Preheat the oven to 170c/150c fan.

    Lightly grease the dish.

    Slice up the leftover bara brith and butter it.

    Lay it in the dish, and then add a couple of cap-fulls of your liqueur. I chose Cointreau and some dark rum. You could use whisky or brandy.

    Put the egg, cream, milk and sugar in a bowl and beat it then pour into the bara brith dish.

    Leave it to soak in for 15 – 30 minutes.

    Sprinkle the demerara sugar on top.

    Put it in the oven for 30 – 40 minutes until set and slightly browned on top.

    Credit:http://www.recipesfromwales.com/
     


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