Contents - Carmarthenshire Farms

Contents
Introduction................................................................................................................................................................ 3
Foreword .................................................................................................................................................................... 3
Recipe 1: Braised Brisket of Welsh Black Beef with Wild Fungi ............................................................................... 4
Recipe 2: Cranberry and Marzipan Christmas Crown ................................................................................................ 5
Recipe 3: Gooseberry Tart.......................................................................................................................................... 6
Recipe 4: Capel Brandy Tart ....................................................................................................................................... 7
Recipe 5: Roast Goose in Orange Sauce..................................................................................................................... 8
Recipe 6: Rich Apple Pie ............................................................................................................................................. 9
Recipe 7: Pheasant in Cider ...................................................................................................................................... 10
Recipe 8: Roasted Best-End of Jacob Lamb with an Apricot and Shallot Compote ................................................. 11
Recipe 9: Clementines with Lemon and Mint Syrup ................................................................................................ 12
Recipe 10: Tomato Chutney ..................................................................................................................................... 13
Recipe 11: Chocolate and Pear Cake ........................................................................................................................ 14
Recipe 12: Welsh Black Beef Sirloin Special ............................................................................................................. 15
Recipe 13: Boiled Fruit Cake..................................................................................................................................... 16
Recipe 14: Pan-Fried Pork Tenderloin with Cider and Honey Poached Leeks ......................................................... 17
Recipe 15: Cwmcrwth Fish Pie.................................................................................................................................. 18
Recipe 16: Easy Tomato Soup................................................................................................................................... 19
Recipe 17: Leek and Potato Soup ............................................................................................................................. 20
Recipe 18: Easy Pavlova............................................................................................................................................ 21
Recipe 19: Cockles and Laverbread Cakes............................................................................................................... 22
Recipe 20: Welsh Venison Steaks with Red Wine .................................................................................................... 23
Recipe 21: Mustard Chicken..................................................................................................................................... 24
Recipe 22: Breakfast Bread Batch ............................................................................................................................ 25
Recipe 23: Smoked Haddock Kedgeree.................................................................................................................... 26
Recipe 24: Winter Porridge with Merlin Liqueur ..................................................................................................... 27
Recipe 25: Dried Fruit Compote ............................................................................................................................... 28
Recipe 26: Poached Tywi Sewin ............................................................................................................................... 29
Recipe 27: Bara Brith ................................................................................................................................................ 30
Recipe 28: Traditional Roast Welsh Lamb ................................................................................................................ 31
Recipe 29: Tiesen Lap (Baked Cream Cake).............................................................................................................. 32
Recipe 30: Pork & Leek Sausage and Broccoli Flan .................................................................................................. 33
Recipe 31: Oaty Apple Crumble................................................................................................................................ 34
Recipe 32: Marros Leek & Cheese Bake ................................................................................................................... 35
Recipe 33: LAMB FLORENTINE ................................................................................................................................. 36
Recipe 34: Winter Raspberries ................................................................................................................................. 37
Recipe 35: Raisin and Orange Flan ........................................................................................................................... 38
Recipe 36: Welsh Cakes............................................................................................................................................ 39
Recipe 37: Welsh Black Beef and Orange Casserole ................................................................................................ 40
Recipe 38: Smoked Mackerel Pate ........................................................................................................................... 41
Recipe 39: Pumpkin Soup ......................................................................................................................................... 42
Recipe 40: Oaty Fruit Cookies................................................................................................................................... 43
Recipe 41: Elderflower Champagne ......................................................................................................................... 44
Recipe 42: Carmarthen Ham with Asparagus and Hollandaise Sauce ..................................................................... 45
Recipe 43: Banana Loaf ............................................................................................................................................ 46
Recipe 44: Almond Cake........................................................................................................................................... 47
Recipe 45: Rock Cakes Surprise ................................................................................................................................ 48
Introduction
We would like to welcome everyone to look at
our Carmarthenshire Farm & Country
Holidays Group Recipe Book. We are sure
you will find something different to cook using
some of our marvelous food products we now
have in our county.
Our unique collection of properties, managed
and hosted by individual owners, range from
large farmhouses to cosy cottages, country
houses to camping and caravanning,
sumptuous bed & breakfasts to self catering
and more. We all have the countryside at
heart and quality in mind.
All our properties offer a taste of country life
waiting for you in a beautiful setting. Whether
it nestles in the hills, along a river or in a
peaceful village, each has a special quality.
This Recipe Book is a new venture and we
very much hope you will enjoy using it and
come to visit Carmarthenshire – the Garden
of Wales.
Dewch yn gefnogwr inni ar Facebook
Follow us on Facebook
www.facebook.com/CarmarthenshireFarmHolidays
Cymerwch gip ar ein gwefan
Take a look at our website
www.carmarthenshirefarms.com
Foreword
As the onetime editor of a restaurant guide, I
was once lucky enough to get paid to eat out
across the UK. Nice work if you can get it and
though there are more downsides than some
might imagine (it can be a solitary existence
and every great meal you have is
counterbalanced by plenty that are mediocre
or poor). Eating out in some of the UK’s finest
restaurants at someone else’s expense is an
experience to be recommended. One thing I
quickly learnt is that some of the greatest
culinary pleasures to be had in Britain are to
be found not amongst the starched white
linen and meticulous service of “fine dining”
establishments but in those places that
continue the culinary traditions to be found in
the home kitchens of the nations of the UK.
Nowhere is that heritage richer than in
farmhouse cookery.
Carmarthenshire is blessed with a fine larder
of good things to eat from the land, rivers and
coast and it remains an agricultural
landscape dotted with the farmhouses that
now also play such an important role in our
offering to the visitor to this part of Wales.
They are welcomed into the home to share in
the beauty of the landscape, the warm
hospitality of the people and, of course, the
delicious and distinctive cooking that goes on
in these farmhouse kitchens. This excellent
collection of recipes perfectly captures the
richness and diversity of that cooking and
offers a delicious opportunity to replicate it at
home.
Simon Wright
Former Editor of the AA Restaurant Guide
Author and broadcaster on food matters
Recipe 1: Braised Brisket of Welsh Black Beef with Wild Fungi
This joint is fabulous, full of wonderful beef flavour which should be on our tables more often! A
traditional way of cooking with an intensely flavoured finish.
Ingredients:
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Joint of brisket from well aged Welsh
Black Beef
Beef fat or clarified butter for frying
Beef stock
2 parsnips
3 carrots
1 celeriac
1 onion
2 leeks
4 sticks of celery
2 cloves of garlic
Salt and pepper
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Fresh sage and thyme
5 cloves
1 bay leaf
4 glasses of Marsala wine or sweet
sherry
A handful of dried fungi (porcini,
trompettes des morts, chanterelles oe
morels)
1 tablespoon of soaked capers
Knob of butter
Lemon juice
Method:
Take a rolled joint of brisket from well aged beef. Rinse any blood traces, pat dry with a tea towel.
Take time to fry hard to colour the joint well, all over, in beef fat or clarified butter.
Remove and season lightly with salt and pepper. Also colour a variety of root vegetables in the hot
fat (celeriac, parsnips, carrots, onions, leeks, celery and garlic).
Put the vegetables into a casserole under the joint, with sage, bay, thyme, a few cloves, add two
or three glasses of Marsala (or sweet sherry) and cook for five minutes to drive off the alcohol.
Cover with beef stock and simmer until tender all the way through, skimming the surface of foam
and fat.
This might take hours – do this cooking stage in advance.
Remove joint onto a dish, cover with foil, keeping it hot and leaving it to rest.
Strain the vegetables from the juices. Toss in the dried fungi. Not too many because they have a
concentrated flavour.
Bring to the boil and simmer. This could take an hour or more – keep tasting as it reduces and
note how the flavour changes.
Reduce to the consistency and strength of flavour you enjoy. Reducing too far, might make the
sauce too intense, possibly a tad salty. Just add a little water to dilute and soften it, if you have
gone too far.
Take the pan off the heat, whisk in a knob of butter, taste the sauce and season if necessary. Glug
in a drop more Marsala and a few drops of lemon juice.
Toss in a small handful of chopped thyme leaves with parsley and some finely chopped soaked
capers.
Taste for seasoning again.
Warm, carve and serve the joint on a platter spooning the fungi over the beef, then a little sauce.
Pour the rest of the sauce into a warm sauceboat.
Accompany with seasonal locally grown vegetables, especially a green leafy one, with fluffy
mashed potatoes or creamy potato gratin.
Julian Williams
Chef to HRH Price Charles
Recipe 2: Cranberry and Marzipan Christmas Crown
Ingredients (Flying sponge):
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200g/7ozs white flour
20g /1oz yeast or one sachet of dried yeast
280g/10fl ozs warm water
Method (Flying sponge):
Mix to a smooth batter and stand in a warm place for
30 to 40 mins.
Ingredients (Dough):
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300g/11ozs white flour
Half a teaspoon of salt
100g/4ozs butter
100g/4ozs sugar
1 teaspoon spice
150g/5ozs cranberries
200g/8ozs marzipan
50g/2ozs flaked almond to decorate
Method (Dough):
Place the flour, salt and spice into a mixing bowl and
add the Flying Sponge.
Bring together to a rough dough.
Add the sugar and butter then continue to mix.
When these ingredients are full incorporated, turn out
onto a work surface and kneed until silky. You may
need to add a little extra flour or water.
Lightly flour the dough, put back into the mixing bowl,
cover and leave to prove in a warm place for 30
mins.
Chop the marzipan into small cubes and mix with the
cranberries.
When the dough has bulked up, turn out onto the
work surface and push it out flat.
Place the cranberries and the marzipan onto the top and fold the edges in.
Then using a scraper chop the fruit into the dough until evenly distributed throughout the dough
piece.
Flour and stand for a few minutes to relax the dough.
Mould into small round balls about 100g each and place in a circle around a 9 inch/20 cm sponge
tin finishing with one in the middle and prove for about 35 mins.
Just before you place into the oven, sprinkle liberally with flaked almonds.
Bake at 200C/400F/gas mark 6 for about 25 mins.
Take out of the oven, turn out of the tin and dust with icing sugar.
Jane Storer,
Ffynon Rhosfa Farm, Llwnteg, Llanon, SA14 8JN
01269 845874
[email protected]
www.ffynon-rhosfa.co.uk
Recipe 3: Gooseberry Tart
A tart of sharp delicious gooseberries in a very light pastry.
I sometimes use gooseberries I have picked from the garden, frozen and defrosted.
Ingredients:
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450g/1lb gooseberries
3 eggs
100g/4ozs caster sugar
300ml/ 10 fl.ozs double
cream, plus more to serve
1 teaspoon vanilla extract
Icing sugar for dusting
For the pastry:
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150g/5 ozs flour
50g/2ozs caster sugar
75g/3ozs very cold
unsalted butter
1 egg yolk
A little ice cold water
Method:
Heat oven to 180C/350F/Gas mark 4.
For the pastry, process flour and sugar together, add chopped butter and process until the mixture
resembles breadcrumbs.
Add the egg yolk mixed with a little ice cold water and continue to mix until the pastry comes
together in a soft ball.
Roll out and line a 25-26cm flan tin.
Chill for half and hour in the fridge.
Top and tail gooseberries.
In a bowl mix the eggs, caster sugar, double cream and vanilla extract.
Remove the pastry from the fridge and prick the base with a fork.
Cover with greaseproof paper and baking beans or rice.
Bake blind for about 10-15 mins.
Allow to cool slightly.
Fill with the gooseberries and pour over the egg mixture.
Bake in the oven for about 35 mins until just firm in the centre.
Dust with icing sugar and serve warm with thick cream.
Jane Storer,
Ffynon Rhosfa Farm, Llwnteg, Llanon, SA14 8JN
01269 845874
[email protected]
www.ffynon-rhosfa.co.uk
Recipe 4: Capel Brandy Tart
Serves 10
Ingredients:
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250g/9oz packet stoned dates
250ml/8fl ozs boiling water
1 teaspoon bicarbonate of soda
100g/4ozs butter at room temperature
175gm/6ozs caster sugar
1 extra large egg, at room temperature
250g/9ozs plain flour
Pinch salt
Half teaspoon baking powder
Half cup chopped pecan nuts
Method:
Sprinkle bicarb over the dates.
Pour the boiling water over the dates and leave to
cool.
Cream butter and sugar in warm mixing bowl.
When butter mixture is light and creamy, gradually
beat in the egg.
Sift the dry ingredients 2 or 3 times. Alternately fold
the dry ingredients and the date mixture into the
creamed butter and sugar using a metal spoon.
Pour into a greased 25cm pie dish or cake tin.
Bake at 180C (350F)gas mark 4 for 45 mins. until
dark brown.
Prepare the sauce and pour over the hot tart.
Sauce
Ingredients:
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150g/5ozs sugar
150g/5fl ozs water
1 tablespoon butter
1 teaspoon vanilla essence
120mls/4fl ozs brandy, sherry or orange juice
Method:
Bring the butter, sugar and water to boil in a saucepan. Remove from heat and add vanilla
essence and brandy. Pour over hot cake and leave to cool. Serve with whipped, thick cream and
a sprinkling of chopped pecan nuts. It’s not as complicated as it sounds, and it’s really delicious!
Dr Carol Williams
Llety Gwilym, Llangyndern, Kidwelly, SA17 5EN
01269 870879
[email protected]
www.lletymaelog.co.uk
Recipe 5: Roast Goose in Orange Sauce
Ingredients:
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4 Sticks of Celery
3 onions
4 Carrots
1 tablespoon of sage
2 table spoons plum jam
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Rind of 2 oranges
Juice of 2 Oranges
Small glass of Port
3.6 to 4.05 Kg Goose( approx 8-10lb)
Salt and Pepper for seasoning
Method:
Put half of one onion and the chopped sage inside the goose.
Place goose on bed of chopped onions, celery and carrots in roasting tin with one inch of cold
water. Sprinkle salt and pepper on goose.
Cover with foil and cook until golden brown and meat tender in oven of about 180C/350F/ gas
mark 4.
When cooked; remove goose from tin and place on serving dish.
Separate off fat and keep to roast potatoes.
Take the residue and liquidise the carrots, onions and celery and water as necessary to make the
sauce.
Add jam, orange juice and rind to the liquidised residue and boil. Add Port to taste.
Serve with roast potatoes and other vegetables.
Dr Carol Williams
Llety Gwilym, Llangyndern, Kidwelly, SA17 5EN
01269 870879
[email protected]
www.lletymaelog.co.uk
Recipe 6: Rich Apple Pie
Ingredients:
Filling:
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150g/5ozs butter
150g/5ozs sugar
675g/1.5lb dessert apples
Top of Pie:
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225g/8ozs plain flour
175g/6ozs butter
50g/2ozs caster sugar
Method:
Peel and slice apples, add butter and sugar.
Stew either in a saucepan or microwave until soft.
Place apples in an ovenproof dish.
Make pastry topping by sifting flour and sugar and then rub in butter to make a breadcrumb
texture.
Bring together to make a dough adding a little cooking oil to bind if necessary.
Roll out pastry, cut to shape and place on top of apple mixture.
Cook in oven at 190C/375F/gas mark 5 for 20 minutes until golden brown.
Serve hot or cold with cream, custard or icecream.
Delyth Price
Gwydre Farm Cottage, Llangadog, SA19 9YS
01550 740242
[email protected]
www.gwydre.co.uk
Recipe 7: Pheasant in Cider
Ingredients:
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2 jointed pheasants
100g/4ozs finely chopped Welsh bacon
1 Chopped onion
3 Cooking Apples peeled and sliced
150ml/5fl ozs cider
150ml/5fl ozs cream
Salt and pepper
Method:
Cook chopped bacon in frying pan with a little oil for 5 to10 minutes.
Prepare cooking apples and add to frying pan and brown slightly.
Add apples and bacon to chopped onion in casserole dish.
Brown the pheasants in a little oil.
Transfer to casserole dish with apple, bacon and onion mixture and season. Mix cream and cider,
pour over pheasants.
Cover and cook for 1 hour at 175C/350F/gas mark 4.
Remove pheasants and liquidize sauce until smooth.
Delyth Price
Gwydre Farm Cottage, Llangadog, SA19 9YS
01550 740242
[email protected]
www.gwydre.co.uk
Recipe 8: Roasted Best-End of Jacob Lamb with an Apricot and Shallot
Compote
Serves 6
Ingredients:
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3 x 6 boned best-ends of Jacob Lamb (ask
your butcher to French-trim these for you)
or use lamb chops
100g/4ozs ready to eat dried apricots,
chopped.
125g/5ozs shallots, peeled and chopped,
1 tablespoon redcurrant jelly.
1 lamb stock cube,
1 knob of Cadog Butter
6 sprigs of rosemary for garnish.
500ml/18fl oz boiling water.
Serve with a selection of green vegetables broccoli, beans etc.
Method:
Fry the chopped shallots in butter without
colouring, add chopped apricots and the
redcurrant jelly.
Stir and simmer for 10 minutes.
Meanwhile, season the best ends of lamb, place in
the roasting tray, fat side down, add a little water.
Sprinkle over the dried rosemary and place in the
oven at 200C/400F/gas mark 6 for 10 mins.
Turn over lamb and cook for a further 15 minutes.
Remove lamb from tray and keep warm.
Place the roasting tin on the hob, pour in the
boiling water, and lamb stock cube, whisk and
bring back to the boil.
Skim off any excess fat.
To Serve:
Place a portion of greens in the middle of each serving plate.
Put a spoonful of the apricot and shallot compote on top of the greens.
Cut the best ends into chops and arrange 3 around the dish.
Pour jus around and garnish with the rosemary sprig.
Sharon Richards
Allt y Fyrddin Uchaf Farm, Abergwili, SA32 7ER
01267 237808
[email protected]
www.merlinshill.com
Recipe 9: Clementines with Lemon and Mint Syrup
Serves 6
Ingredients:
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100g/4ozs caster sugar
200ml/7fl ozs water
Juice of 1 lemon
Juice of 1 clementine (or a small orange)
12 clementines
120ml/4fl ozs of Llaeth y Llan natural yoghurt
A handful of toasted flaked almonds to garnish
Few sprigs of mint leaves, chopped.
Method:
Put the sugar and water in a pan and stir over a low heat until the sugar has
dissolved.
Add the lemon and clementine juices and increase the heat. Boil for 8-10 minutes until thick and
syrupy.
Cool the syrup until it is just warm.
Meanwhile, peel the clementines and separate them into segments.
Add them to the warm syrup and leave to macerate for a few minutes.
Divide the segments between the serving plates and drizzle over a little yoghurt.
Sprinkle with the toasted flaked almonds and shredded mint leaves and serve.
Sharon Richards
Allt y Fyrddin Uchaf Farm, Abergwili, SA32 7ER
01267 237808
[email protected]
www.merlinshill.com
Recipe 10: Tomato Chutney
Ingredients:
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1 kg/ 2.2lbs tomatoes, green or red,
chopped
200g/8ozs apples, peeled, cored and
chopped
2 large onions, finely chopped
284ml /10fl ozs malt vinegar
200g/8ozs sugar
200g/8ozs sultanas
1 teaspoon pickling spice
Half teaspoon pepper
Half teaspoon ginger
Half teaspoon salt
1 rounded teaspoon dry mustard
Method:
Put pickling spice into a piece of muslin.
Simmer onions in 4 tablespoons of the vinegar until
soft.
Add the apples, tomatoes, sultanas, spice, salt,
mustard, pepper, and ginger.
Simmer gently until mixture is quite soft, stirring
occasionally.
Add the remaining vinegar and the sugar.
When the sugar has dissolved boil steadily until the
chutney has the consistency of jam.
Remove the bag of spice.
Pour the hot chutney into warmed jars and cover at once.
Elaine Shakeshaft,
Shakeshafts, Capel Dewi, SA32 8AY
01267 290627
[email protected]
www.shakeshafts.com
Recipe 11: Chocolate and Pear Cake
Ingredients:
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120g/4ozs self- raising flour.
25g/1oz cocoa powder and a little for dusting
120g/4ozs caster sugar
120g/4ozs margarine
2 medium eggs
4 pears, peeled, cored and cut into halves
Method:
Preheat oven 170C/325/gas mark 3.
Whisk together flour, cocoa, margarine, sugar and eggs until smooth (approx 2 mins).
Add 3 tablespoons warm water and whisk for a further 30 seconds.
Pour mixture into a 20cm/8 inch loose bottomed round tin
Arrange the pears on top of the mixture.
Bake for 45-50 mins until well risen and a skewer comes out clean.
Leave to cool for 5 mins before turning out.
Dust with cocoa powder and serve warm or cold with creme fraiche or ice cream.
Elaine Shakeshaft,
Shakeshafts, Capel Dewi, SA32 8AY
01267 290627
[email protected]
www.shakeshafts.com
Recipe 12: Welsh Black Beef Sirloin Special
Ingredients:
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4 Welsh Black sirloin steaks
50g /2ozs butter
1 tablespoon oil
1 large onion, peeled finely chopped
50g /2ozs mushrooms finely chopped
Salt and freshly ground black pepper
3 to 4 tablespoons Penderyn Welsh whisky
2 tablespoons finely chopped parsley
1 teaspoon lemon juice
Green beans and new potatoes to serve
Method:
Melt the butter and oil together in a large heavy
frying pan.
Add the onion and mushrooms and saute gently
for about 5 minutes without colouring.
Season the steaks generously with pepper and
lightly with salt.
Add to the pan and fry quickly for one and half to
four minutes on each side according to taste.
Warm the whisky, add to the pan and flambe.
Stir in the parsley and lemon juice.
Turn the steaks over and cook gently for half to
one minute.
Check the seasoning and adjust to taste.
Serve immediately with green beans and new
potatoes.
Marian Lewis
Cwmgwyn Farm, Llandovery, SA32 0EQ
01550 720410
[email protected]
www.cwmgwyn-holidays.co.uk
Recipe 13: Boiled Fruit Cake
Ingredients:
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325g/12ozs mixed fruit
100g/4ozs glace cherries
100g/4ozs butter
175g/6oz brown sugar
300ml/10fl ozs milk
Method:
Put all previously listed ingredients in a pan.
Bring to the boil and simmer for few minutes.
Take off heat and cool mixture.
Stir the following ingredients into the pan
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325g/12ozs self-raising flour
1 teaspoonful mixed spice
2 Eggs
Place cake mixture in a lined 900g/2lb loaf tin.
Bake 140C/275F/gas mark 2 for 2hrs.
Marian Lewis
Cwmgwyn Farm, Llandovery, SA32 0EQ
01550 720410
[email protected]
www.cwmgwyn-holidays.co.uk
Recipe 14: Pan-Fried Pork Tenderloin with Cider and Honey Poached
Leeks
Serves 2 people
Ingredients:
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400g/14ozs of pork tenderloin (alternatively
pork loin can be used)
1 large leek
400 ml/13fl ozs of sweet cider
2 tablespoons of honey
Olive Oil
Sage
Coarse ground black pepper
Salt
Cream or mascarpone
Method:
Thinly slice the leeks, wash and drain then lightly
salt.
Slice the tenderloin (or loin) into 1 cm thick steaks
and place on a sheet of cling film and lightly salt.
Cover the meat with another sheet of cling film and
tenderise it by hitting with a rolling pin or mallet.
Finely chop the sage and mix with the coarse black
pepper.
Put the cider and honey in a shallow pan and bring
to the boil, add the leeks and return to simmer.
Heat the olive oil in a shallow frying pan and add the
tenderloin (or loin) and brown on both sides
ensuring the meat is properly cooked.
Remove from the pan and allow to rest in a warm
oven.
When the leeks are tender, drain them, retain the
liquid and place the leeks in a warm oven.
Add the liquid from the leeks to the pan in which the
meat was cooked and add the sage and black
pepper.
Bring to the boil and reduce as necessary to produce a thickened sauce adding salt to taste.
Add the cream or mascarpone to the thickened sauce.
Create a bed of leeks and place the tenderloin (or loin) on top and pour over the thickened sauce.
Fiona Park
Cwmcrwth Farm Holiday Cottages, Llandeilo, SA32 8QP
01558 669160
[email protected]
www.cwmcrwthfarmcottages.co.uk
Recipe 15: Cwmcrwth Fish Pie
Serves 4-6
Ingredients:
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1 fillet of salmon (about 175g/6ozs)
1 small fillet of undyed smoked haddock (about 175g/6ozs)
2 fillets of cod or haddock (about 600g/1lb 5ozs in total
125g/5ozs peeled prawns
750ml/25fl ozs milk
1 teaspoon of dill
2 handfuls of grated cheese (optional)
1kg/2lb 2ozs mashing potatoes, such as Maris Piper or Desirée
125g/5ozs butter
75g/3ozs plain flour
salt and freshly ground black pepper
Method:
Prepare the fish and cut into 1 inch cubes. Arrange the fish and prawns in an oven proof dish. Add
the milk and dill.
Cook 10-15 minutes in oven. Remove and strain the fish mixture retaining the fishy milk.
Cut the prepared potatoes into small cubes, season, cook until just tender. Drain.
Mash potatoes adding 50g/2ozs of the butter. Add 3-4 tablespoons of the fishy milk. Mix and
season to taste.
To make the bechamel sauce, melt the remaining 75g/3ozs butter. Add the flour to make a roux.
Cook, stirring slowly, add the hot fishy milk still stirring and then beating to make a creamy sauce.
Season the sauce to taste. Add 2 handfuls of grated cheese and melt.
Cover fish mixture with the sauce.
Spoon the mash over the dish. Sprinkle the top with grated cheese.
Cook for 20 minutes at 200C/400F/gas mark 6.
Fiona Park
Cwmcrwth Farm Holiday Cottages, Llandeilo, SA32 8QP
01558 669160
[email protected]
www.cwmcrwthfarmcottages.co.uk
Recipe 16: Easy Tomato Soup
Ingredients:
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
1 litre/40fl ozs stock (veg, or half veg/half
chicken)
1 large onion
2 carrots
2 sticks Celery
1kg /2.2lbs tomatoes
400ml/14fl ozs passata
Single or double cream
Method:
Cut up veg and fry in butter until soft.
Add tomatoes and cook for five minutes.
Add passata and stock and simmer for an hour.
Season and then blend.
Add cream before serving.
Recipe 17: Leek and Potato Soup
Ingredients:

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
Butter
Single Cream
1 litre/1 and three quarter pints chicken (or vegetable) stock
1kg/2lb potatoes
750g/1lb12ozs leeks
Small sprig parsley for decoration
Method:
Peel potatoes and dice, prepare leeks and chop into pieces.
Fry both until soft. Add to stock and bring to boil, simmer until cooked.
Season with salt and pepper.
Blend and add cream to taste.
Serve with chopped parsley sprinkled on top.
Recipe 18: Easy Pavlova
Ingredients:
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

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
4 Free range egg whites
400g/14ozs caster sugar
2 teaspoons vinegar
2 teaspoons cornflour
1 teaspoon vanilla essence
4 tablespoons hot water
Method:
Place all ingredients in mixing bowl and beat and
beat until firm.
Spread on non stick paper in a large flat tin.
Cook 190C/375F/gas mark 5 for 10 minutes.
Turn oven to 120C/250F/ gas mark 1/2 for a couple
of hours.
Decorate with selection of cream & fruit just before
serving.
Joan Francis
Y Bwthyn, Penlan Isaf, Kidwelly, SA17 5JR
01554 890084
[email protected]
www.penlanisaf.com
Recipe 19: Cockles and Laverbread Cakes
Ingredients:

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


225g/8ozs cockles
175g/7ozs laverbread
175g/7ozs brown breadcrumbs
2 teaspoons lemon juice
Season to taste
Method:
Mince the cockles
Thoroughly mix all ingredients.
Divide into small cakes.
Chill
Coating ingredients:

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

1 beaten egg,
325g/12ozs brown breadcrumbs
Plain flour
Bacon fat
Method:
Coat each cake with the breadcrumbs, flour and egg and fry in bacon fat until
golden brown.
Joan Francis
Y Bwthyn, Penlan Isaf, Kidwelly, SA17 5JR
01554 890084
[email protected]
www.penlanisaf.com
Recipe 20: Welsh Venison Steaks with Red Wine
Ingredients:
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4 venison steaks cut from haunch
1 small onion skinned and finely chopped
1 bay leaf
2 fresh sprigs of parsley
6 juniper berries
300 ml/10fl ozs dry red wine
25g/1oz Welsh unsalted butter
1 tablespoon vegetable oil
1tablespoon farm crab apple jelly
(redcurrant jelly can also be used)
Salt and pepper
Method:
Put the steaks in shallow dish.
Add onion, bay leaf, parsley, juniper berries and
red wine.
Cover and marinate in fridge for 3 hours. Turning
steaks occasionally.
Remove steaks from marinade.
Heat butter and oil in frying pan and fry steaks 3 to
4 minutes either side. Transfer to dish and keep
warm.
Strain the marinade into frying pan, increase heat
and boil rapidly for 3 to 4 minutes, until reduced.
Add crab apple jelly and cook for 1 to 2 minutes,
and pour over steaks.
This is a particularly quick and easy dish.
Jackie Dare
Cynyll Farm, Llangadog, SA19 9BB
01550 777316
[email protected]
www.cynyllfarm.co.uk
Recipe 21: Mustard Chicken
Ingredients:
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
4 free range Welsh chicken breasts
Flour
Oil
Chopped dry cured Welsh bacon (3 to 4 slices) .
Mixed herbs
Chopped onion (small) or shallot
Dry white wine
Stock cube
French and English mustard
Creme fraiche
Chopped parsley to serve
Method:
Coat the chicken breasts in flour.
Fry gently in the oil, to brown slightly, together with the chopped bacon.
Transfer to a casserole dish on a gentle heat.
Add onion or shallot.
Sprinkle with herbs.
Add about half a glass of white wine - allow to bubble up a bit.
Add the chicken stock (I put one cube in a mug).
Cover and put into the oven: 200C/400F/gas mark 6 for the first 15 minutes,
then 160C/325F/gas mark 3 for about 45 minutes.
Mix one teaspoon each of both mustards
and about 4 tablespoons of crème fraiche.
Stir into the hot chicken casserole,
Sprinkle with chopped parsley and serve.
Jackie Dare
Cynyll Farm, Llangadog, SA19 9BB
01550 777316
[email protected]
www.cynyllfarm.co.uk
Recipe 22: Breakfast Bread Batch
This makes 4 loaves in terracotta flower pots which is a traditional Welsh method.
Ingredients:
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
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
900g/2lb strong white flour
450g/1lb granary flour
2 teaspoons salt
2 tablespoons sugar
3 packets of easy rise yeast
50g/2ozs Flora vegetable fat
900ml/1.5 pints warm water
Method:
Put seasoned pots to warm.
Mix all dry ingredients with mixer and add water.
Allow to blend until you arrive at one ball of soft
dough.
Cut into 4 and mould into rounds.
Dip in milk and then sunflower seeds.
Put the dough into well floured pots and allow to
rise in a warm place for 1to1.5 hours.
Bake for half an hour in a hot oven.
220C/425F/gas mark 7.
NB Another batch method would be to use a
seasoned turkey roasting tin which would make
six loaves.
Fredena Burns
Capel Dewi Uchaf Country House, Capel Dewi, SA32 8AY
01267 290799
[email protected]
www.walescottageholidays.uk.com
Recipe 23: Smoked Haddock Kedgeree
Enough or 4
Ingredients:

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


700g/1.5lbs of smoked haddock
Milk
A couple of bay leaves
Butter
175g/6oz of round rice – Aborio
4 just hard, boiled eggs shelled
Handful of chopped parsley
Seasoning to taste
Method:
Poach the fish in enough milk to cover the fish adding a bay leaf and a knob of butter, this should
take about five minutes, don’t over cook!
Boil the eggs.
Take the fish out of the milk and put to one side.
Transfer the milk to a saucepan and add enough water to cook the rice in until tender, strain the
rice and fluff up.
Meanwhile skin the haddock break into mouth size pieces, chop the eggs, chop a good handful of
parsley.
Once the rice has cooked and been strained, add all the ingredients together with the seasoning
and a little butter.
Mix gently and turn the Kedgeree into a serving dish and enjoy…
Fredena Burns
Capel Dewi Uchaf Country House, Capel Dewi, SA32 8AY
01267 290799
[email protected]
www.walescottageholidays.uk.com
Recipe 24: Winter Porridge with Merlin Liqueur
Ingredients for 2 generous servings:

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
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
25g/1oz porridge oats
25g/1oz medium oatmeal
25g/1oz fine oatmeal
150ml/5fl ozs milk made up to 600ml/20fl
ozs with water
Pinhead oatmeal to decorate
Demerera sugar
Merlin liqueur (similar to Bailey’s)
Single cream
Method:
Mix together porridge oats and oatmeal with a
good pinch of salt.
Stir into milk and water in a saucepan.
Bring to boil and simmer very gently for about 2030 minutes.
Serve in dishes decorated with pinhead oatmeal,
Demerera sugar, teaspoon of Merlin liqueur and
finally cream.
Jacquie Rouse
Allt y Golau Farmhouse, Felingwm Uchaf, SA32 7BB
01267 290455
[email protected]
www.alltygolau.com
Recipe 25: Dried Fruit Compote
Ingredients
This is my personal selection and can be varied according to taste.







110g/5ozs large prunes
75g/3ozs apricots
4 large peach halves
5 small figs
Handful of apple rings
Small amount cinnamon bark
400ml/14fl ozs hot black tea
Method:
Put all ingredients into a saucepan and stand for a couple of hours in a warm place, like the top of
a Rayburn cooker.
Place saucepan on hob and simmer for about 10 minutes until fruit has fluffed up.
Remove cinnamon bark before tipping fruit into a covered dish for cooling.
Other spices could be chosen, particularly those with a festive flavour for the winter.
Jacquie Rouse
Allt y Golau Farmhouse, Felingwm Uchaf, SA32 7BB
01267 290455
[email protected]
www.alltygolau.com
Recipe 26: Poached Tywi Sewin
Serves 10
This is a perfect dish for a buffet party.
The sewin is gently poached, with the skin on and left to cool in the cooking liquid to keep it moist.
Ingredients:




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
2.75kgs/ 5.5lb Tywi sewin
sea salt
black peppercorns
4 bay leaves
1 onion sliced
4 tablespoons white vinegar
To garnish:




1 cucumber, thinly sliced
250 g/8 ozs large cooked peeled prawns
Dill sprigs
Tomatoes
Method:
Lift out the rack from a fish kettle. Half fill the kettle
with cold water and add 1 tablespoon of salt, 12
black peppercorns, the bay leaves, onion and the
white vinegar.
Bring to the boil and poach for 2 minutes.
Remove from the heat, and leave to stand for 2
hours, until the fish is just warm.
Strain the cooking liquid and keep.
Bone and skin the sewin .
Cover and chill in the refrigerator for at least one
hour.
Arrange the cucumber slices over the fish to
represent scales.
Garnish the sewin with lemon, prawns, dill sprigs
and tomatoes.
Anne Ryder Owen
Fferm-y-Felin, Llanpumpsaint, SA33 6DA
01267 253498
[email protected]
www.ffermyfelin.com
Recipe 27: Bara Brith
Ingredients:




450g/1lb dried mixed fruit
80g/2ozs walnuts chopped
225g/8ozs Demerera sugar
300mls/10fl ozs hot or cold tea
Method:
Place all these ingredients in a bowl and soak
overnight.
Next day add:



1 egg well beaten
450g/1lb self-raising flour
75g/3ozs butter
Put into two greased 0.45kg/1lb loaf tins and
bake for an hour in a moderate oven.
170C/325F/gas mark 3.
Anne Ryder Owen
Fferm-y-Felin, Llanpumpsaint, SA33 6DA
01267 253498
[email protected]
www.ffermyfelin.com
Recipe 28: Traditional Roast Welsh Lamb
Ingredients:

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


1 leg of locally produced lamb
Fresh sprigs of Rosemary
Fresh cloves of garlic
Sea salt
Extra virgin olive oil
Method:
Rub the skin with olive oil and sea salt.
Prepare the leg by scoring the skin with a sharp
knife and placing the fresh Rosemary and fresh
cloves of garlic into scored areas of the skin.
Cook the lamb for 15 minutes per 450g/1lb, plus 15
minutes.
Return the lamb and rest before serving.
Serve with traditional mint sauce.
Sharon Richards
Tan y Lan Cottages, Llangain, SA33 5BB
01267 241579
[email protected]
www.tanylanwelshcottage.co.uk
Recipe 29: Tiesen Lap (Baked Cream Cake)
Ingredients:



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

3 free range farm eggs
Self-raising flour (same weight as eggs)
Soft margarine (same weight as eggs)
Caster sugar (same weight as eggs)
285ml/10fl ozs Welsh double cream
Handful of currants
Method:
Cream soft margarine and caster sugar together.
Add beaten eggs carefully.
Then fold in the sifted flour.
Stir in double cream and currants.
Pour into 20 x 30 cm tin.
Bake for approx. 30 minutes at 175C/325F/gas mark 3.
Sharon Richards
Tan y Lan Cottages, Llangain, SA33 5BB
01267 241579
[email protected]
www.tanylanwelshcottage.co.uk
Recipe 30: Pork & Leek Sausage and Broccoli Flan
Serves 4
This flan, with its wholemeal pastry case is good
served warm with vegetables or cold with a salad.
Ingredients:

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
25g/ 1oz butter
225g/8ozs sausages, cut into about 4
pieces
1 large onion, skinned and chopped
25g/1oz plain wholemeal flour
270ml/9fl ozs milk
Salt and pepper
Small Broccoli broken into small florets
1 egg, beaten
18cm/7inch uncooked wholemeal pastry
case.
Method:
Melt butter in large pan and lightly fry sausages
and onion for 8 mins, stirring occasionally. Stir in
flour and cook for 1 min.
Gradually add the milk, stirring continuously until
sauce thickens, boils and is smooth. Simmer for 1
to 2 mins.
Season to taste.
Stir in broccoli and cook for 1 min.
Beat in egg.
Pour mixture into pastry case and bake at
190C/375F/gas mark 5 for 45 mins.
Serve hot or cold with salad.
Kath Brasnett
River View Touring Park, Llanedi, SA4 0FH
01269 844876
[email protected]
www.riverviewtouringpark.com
Recipe 31: Oaty Apple Crumble
Serves 4
Ingredients:

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675g/1lb 6ozs cooking apples, peeled, cored and sliced.
50g/2ozs sultanas
100g/4ozs Demerara sugar
1 teaspoon mixed spice
1 tablespoon water
50g/2ozs butter plus extra for greasing
1 tablespoon golden syrup
100g/4ozs porridge oats
25g/1oz desiccated coconut
25g/1oz mixed nuts, coarsely chopped.
Method:
Heat oven to 200C/400F/gas
mark 6.
Lightly grease a 1.1 litre dish.
Lightly cook apples with
sultanas, 50g/2ozs sugar,
spice and water until beginning
to soften. Spoon into the dish.
Melt butter and syrup together.
Remove from heat and mix in
the remaining ingredients.
Spread on top of the apples.
Bake for 30 mins.
Serve hot or cold.
Can be frozen.
Kath Brasnett
River View Touring Park,
Llanedi, SA4 0FH
01269 844876
[email protected]
www.riverviewtouringpark.com
Recipe 32: Marros Leek & Cheese Bake
Serves 4
Ingredients:

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
450 gm/1lb prepared weight garden leeks,
trimmed, sliced to 1.5 cm/ half inch, rinsed
300 ml/10fl ozs milk
125 gm/5ozs Caws Cenarth cheese, grated
3 free range eggs
3 tablespoons flour
Freshly grated nutmeg
Freshly ground black pepper
Method:
Gently simmer the leeks in milk for about 5-6
minutes.
Strain, reserving the milk.
Grease a flan dish and spoon in the leeks and
cheese in alternate layers ending with a sprinkle of
cheese.
Beat the eggs, flour and milk together adding a
little nutmeg and pepper.
Pour into the flan dish.
Bake in a pre-heated oven 180C/350F/gas mark 4
for 30 minutes.
Serve warm, with a green garden salad and cherry
tomatoes as a light lunch, or to accompany a
variety of meat/chicken dishes for dinner.
Try cold sliced in a lunchbox.
Rosemary McMullen
Ty Harry Lodge, Singleton Park, Swansea, SA2 8PY
07794 309381
Recipe 33: LAMB FLORENTINE
Serves 4 to 6 people.
Ingredients:

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12 sheets Filo pastry
450g/1lb spinach fresh from the garden steamed
900g/2lbs minced Welsh lamb
100g/4ozs Caws Cenarth cheese
2 large chopped tomatoes
1 clove garlic crushed
100g/4ozs cream cheese
2 tablespoons tomato puree
2 free range eggs beaten
Method:
Brown the lamb in a little olive oil, add chopped tomatoes, garlic and puree with a little seasoning.
Place in a pre-heated oven 150C/300F/gas mark 2 for 45 minutes.
Squeeze as much water as possible from the spinach and mix with the cheeses and beaten eggs.
Add to the cooked lamb mixture in a pie dish, then lay 3 sheets of filo pastry on top.
Gentle scrunch up the remaining pastry sheets and place on top.
Brush with a little melted butter.
Return to oven until the pastry is golden brown.
Rosemary McMullen
Ty Harry Lodge, Singleton Park, Swansea, SA2 8PY
07794 309381
Recipe 34: Winter Raspberries
A great recipe for children
Ingredients:

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1 packet raspberry jelly
300ml/10fl ozs boiling water
2 teaspoons castor sugar
150ml/5fl ozs carton soured cream
150ml/5fl ozs double cream
1 teaspoon lemon juice
450g/1lb frozen unsweetened raspberries
chopped nuts or flaked chocolate to
decorate
Method:
Break up the jelly into a bowl and dissolve with
boiling water.
Stir in caster sugar.
Add soured cream and whisk until smooth.
Whisk the double cream until thick but not stiff.
Whisk double cream into the jelly mixture.
Whisk in lemon juice a little at a time.
Empty in the frozen raspberries straight from the
freezer having separated them with a fork.
Pour the mixture into a serving bowl and decorate.
Place in the fridge for 2 to 3 hours before serving.
Rhoslyn Andrews-Betts
Penrhipyn Cottage, Gwernogle, SA32 7RZ
01267 202344
[email protected]
www.penrhipyncottage.co.uk
Recipe 35: Raisin and Orange Flan
Ingredients for the pastry:

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175g/6ozs plain flour
50g/2ozs butter
50g/2ozs lard
pinch of salt
Ingredients for the filling:

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25g/1oz butter
1 teaspoon golden syrup or honey
25g/1oz Demerara sugar
1 dessert spoon flour
225g/8ozs raisins or sultanas
2 medium sized oranges
1 teaspoon rum (optional)
Method:
Use flan ring, pie plate or sandwich tin.
Mix the pastry ingredients together.
Roll fairly thinly.
Prepare case, saving some pastry for lattice strips.
Lightly prick pastry base.
Place butter, sugar and syrup in saucepan and melt over moderate heat.
Add orange rind.
Cut oranges into quarters or liquidise and add to mix.
Add 1 dessert spoon of flour to prevent hardening.
Stir in washed raisins.
Pour into case when slightly cool.
Cut narrow strips of pastry and create a lattice pattern.
Glaze strips with a little milk.
Bake at 190C/375F/gas mark 5 for 40 minutes.
Rhoslyn Andrews-Betts
Penrhipyn Cottage, Gwernogle, SA32 7RZ
01267 202344
[email protected]
www.penrhipyncottage.co.uk
Recipe 36: Welsh Cakes
Ingredients:

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
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225g/8ozs self-raising flour
110g/4ozs butter
75g/3ozs sugar
1 small egg
Handful of sultanas
Method:
Rub butter into the flour.
Add sugar and fruit.
Add the beaten egg and form a stiff dough.
Roll out to quarter inch thick and cut with a
2inch cutter.
Bake on a griddle.
Lynne Burt
Maesachddu Farm Cottage, Porthyrhyd, SA32 32 8PX
01267 275563
[email protected]
www.maesachddufarm.co.uk
Recipe 37: Welsh Black Beef and Orange Casserole
Ingredients:

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

0.675 Kg/22ozs Welsh Black stewing or braising steak
1 tablespoon molasses
3 oranges
Seasoned flour
Method:
Pre- heated oven 150/160C for 2 hours.
Cut fat from meat.
Cut meat into smallish pieces.
Wash and dry coat with seasoned flour.
Fry to seal.
Cover with stock and add 1 tablespoon molasses.
I usually plop in a bit of red wine or port (whatever is open).
Allow to simmer for 5 minutes then pour into casserole.
Add zest and segments of orange (not skin or pith).
Cook until meat is tender.
Welsh Black cattle are renowned for producing very tasty beef.
Lynne Burt
Maesachddu Farm Cottage, Porthyrhyd, SA32 32 8PX
01267 275563
[email protected]
www.maesachddufarm.co.uk
Recipe 38: Smoked Mackerel Pate
Serves 6, prepared in a minute
Ingredients:




150g/5oz tub of Sancler Organic smooth
cheese (any flavour)
Large fillet of smoked mackerel
Pinch of paprika
Squeeze of lemon juice
Method:
Take skin off mackerel.
Fork up in a bowl.
Stir in Sancler cheese and lemon juice.
Sprinkle paprika on top.
Serve with toast, crackers etc.
Eluned Jones
Glanyrynys Farm, Porthyrrhyd, SA32 8PX
01267 275226
[email protected]
www.glanyrynys-farm.co.uk
Recipe 39: Pumpkin Soup
Serves 6 people
preparation time 40 mins
cooking time 40 mins.
Ingredients:

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1 large pumpkin
225g/8ozs carrots
2 large onions
6 sticks celery
50g/2ozs butter
2 cloves garlic
1 can coconut milk/cream
Lots of coriander leaves
Salt and pepper
Chilli
Method:
Cut the pumpkin into quarters so they are a
manageable size to work with.
Scoop out the seeds and remove the skin.
Chop the flesh into small cubes and cook in
boiling water until soft.
Chop carrots, celery and onions and sweat in
the butter.
Meanwhile add the garlic, chilli, half the
coriander, salt and pepper to blender and
whiz until well blended.
When the pumpkin is soft, drain the cooking
water and reserve it.
Put the pumpkin, carrots, onions and celery
into the blender with the chilli mix and blend.
Put the mixture back into the saucepan, add
the coconut milk and some of the reserved
water to the thickness you like and simmer.
Serve in large bowls and add the remaining
coriander to garnish.
Eluned Jones
Glanyrynys Farm, Porthyrrhyd, SA32 8PX
01267 275226
[email protected]
www.glanyrynys-farm.co.uk
Recipe 40: Oaty Fruit Cookies
Makes approx 30
Ingredients

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
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
175g/6ozs Welsh butter
175g /6ozs dark brown sugar
4 level tablespoons golden syrup
1level teaspoon bicarbonate of soda
275g/10ozs plain flour
250g/9ozs porridge oats
225g/8ozs mixed dried fruit or just one type
of fruit
Method:
Well grease a large swissroll tin.
Place butter, sugar and golden syrup in a
saucepan.
Stir over low heat until butter has melted.
Stir in bicarbonate of soda.
Stir in flour, fruit and oats and mix well.
Press mixture into prepared tin, level but not quite
reaching the edges.
Cook in the centre of a moderate to hot oven
170C/325F/gas mark 3, for approx 15 minutes, or
until golden brown.
Remove from oven onto cooling rack and cut into
30 bars.
Cool in tin for about 10 mins.
Remove with a palette knife and leave to cool on
the wire rack.
These cookies are ideal for packed lunches or
picnics and the children love them.
Rosemary Jones
Trebersed Farm, Carmarthen, SA31 3RR
01267 238182
[email protected]
Recipe 41: Elderflower Champagne
Ingredients:





2 Elderflower heads (dry)
4 litres/160fl ozs water
675g/1lb 6ozs sugar
1 Lemon, quartered, juice peel & all
2 tablespoons white wine vinegar
Method:
Put in crock.
Leave at least 24hrs.
Strain and bottle.
Rosemary Jones
Trebersed Farm, Carmarthen, SA31 3RR
01267 238182
[email protected]
Recipe 42: Carmarthen Ham with Asparagus and Hollandaise Sauce
Ingredients:


Asparagus stalks (3 per person)
Dried cured ham (2 to 3 slices per person)
Method:
Take 3 stalks of asparagus for each person, trim
and steam them.
Take two or three pieces of dried cured ham and
wrap around the warm asparagus bundles of three
asparagus.
Place in a gratin dish and put in a warm place, flash
them in a very hot oven just before the sauce is
ready.
For the Hollandaise Sauce
Ingredients:




3 egg yolks at room temperature
1 tablespoon water
2 teaspoons lemon juice
150g/6 ozs Welsh butter
Method:
Hand whisk ingredients together in a bowl partially
immersed in warm water over a low heat until it
looks fluffy.
Cut butter into cubes and add one at a time melting
them in the egg yolks until it is all incorporated
whisking lightly.
Add salt and pepper to taste.
Spoon over the asparagus and ham once taken out
of the oven after being slightly crisped and divided
onto the serving plates, enjoy…...
NB you may like to sprinkle with a little paprika before serving
Elizabeth Davies
Lolfa Cynin, St Clears, SA33 4JJR
01994 232773
[email protected]
www.llolfacynin.co.uk
Recipe 43: Banana Loaf
Ingredients:



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75g/3ozs butter
225g/8ozs caster sugar
3 beaten eggs
3 ripe bananas mashed
225g/8ozs self-raising white flour
100g/4ozs self-raising brown flour
3 tablespoons dried cranberries
Method:
Line a continental long loaf tin with greaseproof paper.
Mix all ingredients together and put into tin.
Sprinkle the top with Demerera sugar liberally.
Bake in a hot oven 190C/375F/gas mark 5
until well risen and firmish.
Elizabeth Davies
Lolfa Cynin, St Clears, SA33 4JJR
01994 232773
[email protected]
www.lolfacynin.co.uk
Recipe 44: Almond Cake
Makes 8 portions
Ingredients:
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175g/6ozs unsalted butter
175g/6ozs caster sugar
50g/2ozs ground almonds
225g/8ozs self raising flour
3 extra large eggs beaten
1 teaspoon almond essence
Method:
Cream butter and sugar together until pale and
fluffy.
Sift ground almond and flour together.
Gradually beat in eggs adding a little flour mixture
with each addition to prevent curdling.
Fold in the rest of the flour.
Spoon into a greased and base lined tin (about 7
inch/18cm diameter).
Bake in centre of oven at 175C/350F/gas mark 4
for 30 minutes before sprinkling almonds on top of
mixture.
Continue baking for a further 30-45mins or until a
warm skewer inserted into the centre of the cake
comes out clean.
Josie Cavill
Three Rivers Farm Cottages, Ferryside, SA17 5TU
01267 267270
[email protected]
www.3riversholidaycottages.co.uk
Recipe 45: Rock Cakes Surprise
Ingredients:
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225g/8ozs self raising flour
100g/4ozs Welsh butter
75g/3ozs caster sugar
1 egg beaten
1 to 2 dessert spoons milk
Raspberry jam
Method:
Sift flour into bowl.
Rub in the butter finely.
Add sugar and milk.
Place 10 dessert spoons of mixture into cases.
Make holes in the mixture.
Add jam to holes.
Cover the jam with the mixture.
Bake in the centre of hot (400 F) oven for 15 to 20 minutes.
Josie Cavill
Three Rivers Farm Cottages, Ferryside, SA17 5TU
01267 267270
[email protected]
www.3riversholidaycottages.co.uk