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LAVER BREAD
Pronounced "Larver", laver is an edible seaweed commonly found on the south west coast of Wales (around Swansea).
Laver has to be prepared at great length by washing many times, and boiled for up to 5 hours and drained to form a gelatinous puree.
It is mixed with fine oatmeal, formed into small cakes and fried.
Of course, in olden times, and even now in the countryside, there was a hot
cooking "range" constantly available, so extended cooking times
for things like laver were no problem. Nowadays it is less convenient.
WELSH RAREBIT
Ingredients:
4 oz grated hard cheese
3 tablespoons of milk
A little mustard
A tomato (or two, as you prefer)
A thick slice of toast (whatever sort of bread you prefer)
Mix the cheese, milk and mustard and spread thickly over the toast. Make sure the edges are covered, so the bread does not burn. Cook under a hot grill until bubbling and starting to brown. Slice the tomato and put a couple of slices on top, and re-heat briefly. Serve with the other tomato slices.
BARA BRITH
ingredients:
1lb
plain flour.
a pinch of salt
4oz granulated sugar
4oz currants
4oz sultanas
4oz large raisins, stoned
4oz lard
A little chopped candied peel
Half an ounce of baker's yeast
An egg
Preheat the oven to 160 Centigrade (moderate oven).
Mix all the dry ingredients and then mix in the egg. Put the mix into a greased
baking tin and bake for about an hour, until golden brown on top.
BARA CLADDU
Pronounced "Barra Clathee".
Ingredients:
8oz plain flour.
a small amount of baking powder
8oz granulated sugar
8oz dried mixed fruit (raisins and currants)
Teaspoon of mixed spice
A beaten egg
A drop of milk
Preheat the oven to 160 Centigrade (moderate oven). Mix all the dry ingredients
and then add the beaten egg. Add a little milk and mix well to get the consistency
right (damp but not wet, similar to a cake mix). Put the mix into a greased
loaf tin and bake for about an hour. The result is like any good fruit cake
- moist inside, but not wet.
Cool and slice to serve, well buttered.
WELSH CAKES
Ingredients:
1lb self-raising flour.
8oz butter or good quality margarine
8oz granulated sugar, and a small amount of caster sugar to serve
8oz currants
Teaspoon of mixed spice
Half teaspoon salt
2 large eggs and a drop of milk
Rub
the fat and flour together until crumbly and then add all the other ingredients
except the eggs and milk. Mix thoroughly, and then add the eggs. Add the milk
slowly while mixing, to get the right consistency. The mix should not be too
sticky as it is difficult to roll.
Roll out - not too thin, a bit less than a quarter of an inch - and cut into
rounds about 2" across. Cook on a griddle or hot plate and turn once
when brown. Dust with a little caster sugar to serve.
Is this the world's longest place name? It is a village on Anglesey, usually represented on maps as Llanfair P.G. because the full name will not fit!
