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Wednesday, September 18, 2013

Rowland Ellis (1650 – 19 September 1731): Welsh Quaker leader.


19th September
Rowland Ellis (1650 – 19 September 1731) was a Welsh Quaker leader.
Ellis was the owner of the farm of Bryn Mawr near Dolgellau. He became a Quaker, along with a number of other inhabitants of Dolgellau, after a visit to th...e town by George Fox in 1657. As a result of religious persecution, he and others emigrated to Pennsylvania in 1686. The town of Bryn Mawr there is named after Ellis's farm. In 1688 he briefly returned to Wales to set his affairs in order, but went back to Pennsylvania, where in 1700 he was elected to represent Philadelphia in the provincial assembly.See more Photo: 19th September<br /><br />Rowland Ellis (1650 – 19 September 1731) was a Welsh Quaker leader.<br /><br />Ellis was the owner of the farm of Bryn Mawr near Dolgellau. He became a Quaker, along with a number of other inhabitants of Dolgellau, after a visit to the town by George Fox in 1657. As a result of religious persecution, he and others emigrated to Pennsylvania in 1686. The town of Bryn Mawr there is named after Ellis's farm. In 1688 he briefly returned to Wales to set his affairs in order, but went back to Pennsylvania, where in 1700 he was elected to represent Philadelphia in the provincial assembly.


Monday, September 16, 2013

Welsh Recipes: Strawberry-Rhubarb Caerphilly Crumble

Welsh Recipes: Strawberry-Rhubarb Caerphilly Crumble
Ingredients
For the filling:
750g rhubarb...
300g strawberries
100g sugar
2 tablespoons preserved ginger - chopped
For the topping:
225g plain flour
100g butter
75g Caerphilly cheese
zest orange
75g demerara sugar
Equipment
chopping board
tablespoon
sharp knife
mixing bowl
large oven proof dish
table knife
grater
Method
1. Heat the oven to 190C/Gas 5.
2. Top and tail the rhubarb, remove any tough skin. Cut the rhubarb into 1.5cm pieces. Place the rhubarb in the ovenproof dish along with the ginger and sprinkle with sugar.
3. Cut the strawberries in half and place on top of the rhubarb.
4. Place the flour in a mixing bowl. Cut the butter into small pieces using a table knife. Rub in the butter using your fingertips until it resembles breadcrumbs.
5. Crumble in the cheese and stir in the orange zest and demerara sugar. Spoon the topping evenly over the fruit.
6. Bake the crumble for 30 minutes until golden. Serve warm with honey and a little thick yoghurt.See more
  • Photo: Welsh Recipes: Strawberry-Rhubarb Caerphilly Crumble<br /><br />Ingredients<br />For the filling:<br /><br />750g rhubarb<br />300g strawberries<br />100g sugar<br />2 tablespoons preserved ginger - chopped<br /><br />For the topping:<br />225g plain flour<br /><br />100g butter<br />75g Caerphilly cheese<br />zest orange<br />75g demerara sugar<br /><br />Equipment<br /><br />chopping board<br />tablespoon<br />sharp knife<br />mixing bowl<br />large oven proof dish<br />table knife<br />grater<br /><br />Method<br /><br />1. Heat the oven to 190C/Gas 5.<br /><br />2. Top and tail the rhubarb, remove any tough skin. Cut the rhubarb into 1.5cm pieces. Place the rhubarb in the ovenproof dish along with the ginger and sprinkle with sugar.<br /><br />3. Cut the strawberries in half and place on top of the rhubarb.<br /><br />4. Place the flour in a mixing bowl. Cut the butter into small pieces using a table knife. Rub in the butter using your fingertips until it resembles breadcrumbs.<br /><br />5. Crumble in the cheese and stir in the orange zest and demerara sugar. Spoon the topping evenly over the fruit.<br /><br />6. Bake the crumble for 30 minutes until golden. Serve warm with honey and a little thick yoghurt.


  • Sunday, September 15, 2013

    16th September: Today is Owain Glyndwr Day, and the anniversary of the proclamation of Glyndwr as Prince of Wales.

    Photo: 16th September<br /><br />Today is Owain Glyndwr Day, and the anniversary of the proclamation of Glyndwr as Prince of Wales. <br /><br />The revolt of Owain Glyndŵr began as a local dispute with his powerful neighbour, Sir Reginald de Grey, during 1399 and 1400.  The cause of this dispute was a piece of common land that Glyndŵr asserted had been stolen by Grey and he appealed to the new king, Henry IV, for justice. None was offered and after repeated appeals, all ignored, Glyndŵr raised his standard outside Ruthin on 16 September 1400, effectively proclaiming himself Prince of Wales.  To the men of Wales who followed him, however, Owain Glyndŵr was the symbolic leader of a resistance movement that turned into a widespread national uprising. Glyndŵr wasn't the only one with grievances against acquisitive and arrogant Marcher lords like Grey; many Welshman had long harboured a similar sense of frustration at unjust and oppressive English rule. Such men flocked in droves to Owain's banner and by 1401, the revolt had spread like wildfire the length and breadth of Wales. <br /><br /> Owain Glyndŵr was a Welsh landowner, and a direct descendent of the dynasties of Powys Fadog (through Madog ap Maredudd, his great, great, great, great Grandfather) and Deheubarth (through his maternal Grandfather) and indirect descendant of the Gwynedd dynasty (through his connection with Owain Gwynedd and Gruffudd ap Cynan). Owain owned a manor in Sycharth and owned lands in the lordship of Glyndyfrdwy, a part of the commote of Cynllaith and lands in Cardiganshire.  The Glyndŵr rebellion began in 1400, following years of increasing resentment among the Welsh people, at the English’s treatment of them. The rebellion marked a change in  Wales, as the Aristocratic families of Wales, who came to be Glyndŵr’s main supporters, were traditional supporters of the Crown.  The Glyndŵr rebellion began with an attack on the town of Ruthin in 1400, followed by attacks on Rhuddlan, Flint, Holt, Oswestry and Welshpool. The revolt was supported by  the Welsh people  and many Welsh people in exile returned to join the revolt.  In 1404, Glyndŵr held a Parliament in Machynlleth and signed agreements with Scotland and France. In 1406, Owain Glyndŵr sent a letter to King Charles VI of France, asking for his support to the rebellion and outlining his visions for Welsh independence, establishing an independent church in Wales and establishing two Welsh universities. <br /><br />The Welsh poets professed that Glyndŵr was in fact the prodigal son, who had been sent to free the Welsh people from the English crown, and Glyndŵr was also immortalised by William Shakespeare, in his play ‘Henry IV: Part 1.  Owain Glyndŵr certainly had a tenacious personality and excellent leadership skills: he was never betrayed by his army and his rebellion went on for more than a decade. He succeeded in overcoming the English army several time, taking Harlech and Cricieth castles in the process, but in 1409, he was cornered in Harlech Castle, bringing an end to his rebellion. Owain somehow managed to escape but paid a heavy price for his political ambitions: his wife, two daughters and grandson were captured and imprisoned in London until their deaths. Owain Glyndŵr refused the offer of a pardon by the English Crown and it appears that Owain himself died in 1416, in his daughter, Alis’ home.<br /><br />Owain Glyndŵr’s Day is now celebrated annually on September 16th.

    1. The revolt of Owain Glyndŵr began as a local dispute with his powerful neighbour, Sir Reginald de Grey, during 1399 and 140...0. The cause of this dispute was a piece of common land that Glyndŵr asserted had been stolen by Grey and he appealed to the new king, Henry IV, for justice. None was offered and after repeated appeals, all ignored, Glyndŵr raised his standard outside Ruthin on 16 September 1400, effectively proclaiming himself Prince of Wales. To the men of Wales who followed him, however, Owain Glyndŵr was the symbolic leader of a resistance movement that turned into a widespread national uprising. Glyndŵr wasn't the only one with grievances against acquisitive and arrogant Marcher lords like Grey; many Welshman had long harboured a similar sense of frustration at unjust and oppressive English rule. Such men flocked in droves to Owain's banner and by 1401, the revolt had spread like wildfire the length and breadth of Wales.
      Owain Glyndŵr was a Welsh landowner, and a direct descendent of the dynasties of Powys Fadog (through Madog ap Maredudd, his great, great, great, great Grandfather) and Deheubarth (through his maternal Grandfather) and indirect descendant of the Gwynedd dynasty (through his connection with Owain Gwynedd and Gruffudd ap Cynan). Owain owned a manor in Sycharth and owned lands in the lordship of Glyndyfrdwy, a part of the commote of Cynllaith and lands in Cardiganshire. The Glyndŵr rebellion began in 1400, following years of increasing resentment among the Welsh people, at the English’s treatment of them. The rebellion marked a change in Wales, as the Aristocratic families of Wales, who came to be Glyndŵr’s main supporters, were traditional supporters of the Crown. The Glyndŵr rebellion began with an attack on the town of Ruthin in 1400, followed by attacks on Rhuddlan, Flint, Holt, Oswestry and Welshpool. The revolt was supported by the Welsh people and many Welsh people in exile returned to join the revolt. In 1404, Glyndŵr held a Parliament in Machynlleth and signed agreements with Scotland and France. In 1406, Owain Glyndŵr sent a letter to King Charles VI of France, asking for his support to the rebellion and outlining his visions for Welsh independence, establishing an independent church in Wales and establishing two Welsh universities.
      The Welsh poets professed that Glyndŵr was in fact the prodigal son, who had been sent to free the Welsh people from the English crown, and Glyndŵr was also immortalised by William Shakespeare, in his play ‘Henry IV: Part 1. Owain Glyndŵr certainly had a tenacious personality and excellent leadership skills: he was never betrayed by his army and his rebellion went on for more than a decade. He succeeded in overcoming the English army several time, taking Harlech and Cricieth castles in the process, but in 1409, he was cornered in Harlech Castle, bringing an end to his rebellion. Owain somehow managed to escape but paid a heavy price for his political ambitions: his wife, two daughters and grandson were captured and imprisoned in London until their deaths. Owain Glyndŵr refused the offer of a pardon by the English Crown and it appears that Owain himself died in 1416, in his daughter, Alis’ home.
      Owain Glyndŵr’s Day is now celebrated annually on September 16th. 

    Monmouth pudding

    Welsh Recipes: Monmouth pudding
    Ingredients for the pudding
    90g/3¼oz fresh breadcrumbs...
    2 tbsp soft light brown sugar
    450ml/1 pint whole milk
    1 lemon, zest only
    2 tbsp caster sugar
    25g/1oz salted butter
    3 large free-range egg yolks
    For the topping
    175g/6oz raspberry jam
    150g/5oz fresh raspberries
    75g/3oz caster sugar
    3 large free-range egg whites, whisked until soft peaks form when the whisk is removed
    Preparation method
    For the pudding, preheat the grill to a medium setting.
    Sprinkle the breadcrumbs and brown sugar into a roasting tray. Shake the tray to mix the two together, then grill until the breadcrumbs are lightly toasted and the sugar has started to melt. Set aside.
    Preheat the oven to 150C/300F/Gas 2.
    Heat the milk, lemon zest, sugar and butter in a pan over a medium heat. Cook, stirring regularly, until the butter has melted and the mixture is well combined, then stir the toasted breadcrumbs and sugar into the milk mixture and set aside, off the heat, for 30 minutes.
    Once the milk and breadcrumbs mixture has stood for 30 minutes, whisk the egg yolks in a bowl until pale and fluffy, then add them to the milk and breadcrumb mixture and whisk gently until well combined.
    Pour the pudding mixture into a 20cm/8in ovenproof serving dish and bake in the oven for 25-30 minutes, or until the pudding has risen and is just set. (The pudding has set when a skewer inserted into the middle of the pudding comes out clean.)
    Remove the pudding from the oven and increase the temperate to 180C/350F/Gas 4.
    For the topping, spread the raspberry jam in an even layer over the pudding. Sprinkle over the raspberries.
    In a bowl, add the sugar to the whisked egg whites and continue whisking until the mixture is glossy and stiff peaks form when the whisk is removed.
    Spoon the meringue over the pudding and return to the oven for 8-10 minutes, or until the meringue is golden-brown.
    Serve immediately.

                                  Welsh Recipes: Monmouth pudding<br /><br />Ingredients for the pudding<br /><br />90g/3¼oz fresh breadcrumbs<br />2 tbsp soft light brown sugar<br />450ml/1 pint whole milk<br />1 lemon, zest only<br />2 tbsp caster sugar<br />25g/1oz salted butter<br />3 large free-range egg yolks<br /><br />For the topping<br /><br />175g/6oz raspberry jam<br />150g/5oz fresh raspberries<br />75g/3oz caster sugar<br />3 large free-range egg whites, whisked until soft peaks form when the whisk is removed<br /><br />Preparation method<br /><br />For the pudding, preheat the grill to a medium setting.<br />Sprinkle the breadcrumbs and brown sugar into a roasting tray. Shake the tray to mix the two together, then grill until the breadcrumbs are lightly toasted and the sugar has started to melt. Set aside.<br /><br />Preheat the oven to 150C/300F/Gas 2.<br /><br />Heat the milk, lemon zest, sugar and butter in a pan over a medium heat. Cook, stirring regularly, until the butter has melted and the mixture is well combined, then stir the toasted breadcrumbs and sugar into the milk mixture and set aside, off the heat, for 30 minutes.<br /><br />Once the milk and breadcrumbs mixture has stood for 30 minutes, whisk the egg yolks in a bowl until pale and fluffy, then add them to the milk and breadcrumb mixture and whisk gently until well combined.<br /><br />Pour the pudding mixture into a 20cm/8in ovenproof serving dish and bake in the oven for 25-30 minutes, or until the pudding has risen and is just set. (The pudding has set when a skewer inserted into the middle of the pudding comes out clean.)<br /><br />Remove the pudding from the oven and increase the temperate to 180C/350F/Gas 4.<br /><br />For the topping, spread the raspberry jam in an even layer over the pudding. Sprinkle over the raspberries.<br /><br />In a bowl, add the sugar to the whisked egg whites and continue whisking until the mixture is glossy and stiff peaks form when the whisk is removed.<br /><br />Spoon the meringue over the pudding and return to the oven for 8-10 minutes, or until the meringue is golden-brown.<br /><br />Serve immediately.