29 February 2012 § 15 Comments
As a proud Welsh woman I will be wearing my daffodil with pride and eating lots of buttery food tomorrow to celebrate St. David’s Day.
Wales is known as both the land of song and a place with its own language of many consonants, vowels are generally in short supply. Take the village name – Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch as an example of Welsh language genius (or insanity.) « Read the rest of this entry »
1 March 2011 § 7 Comments
Today is St. David’s Day, 1st March and to celebrate my Welsh roots I’ve made Welsh cakes – delicious little buttery hotcakes. I tried to get The Ladies™ to wear daffodils or leeks to school but they thought I was joking, I wasn’t. I remember going to school in traditional Welsh dress – wearing a big black hat (like a witch’s one but with a flat base instead of a pointy end), a shawl, a white blouse and a long, woollen skirt. A look that was only completed with the addition of a pungent leek pinned to my top.
Wearing a leek harks back to the days when the Welsh soldiers were able to distinguish each other from the enemy English troops. As the days of repelling the Anglo-Saxons are long gone, I prefer to celebrate with daffodils as this is less alienating for King Marv.
I have failed as a Welsh mother, both of The Ladies™ refused to wear our traditional vegetable or flower, however they had no problem eating up all these Welsh cakes. Traditionally made on a hot griddle pan although they can cooked on a heavy bottomed pan. You don’t need to be Welsh to enjoy these fast, delicious cakes.
Welsh Cakes Recipe
1 cup self-raising flour (or 1 cup plain flour with 1 tsp salt and 1½ tsp baking powder)
½ tsp salt
½ tsp grated nutmeg
4 oz butter (should be lard, they taste better but I have an issue with lard)
½ cup superfine sugar
2 oz currants or sultanas ( I omitted these as The Ladies™ are not keen)
1 large egg, lightly beaten
A little milk
Sieve together the flour, baking powder, salt. Add the chopped, cold butter and rub together until the mixture resembles fine breadcrumbs. Add the sugar, currants, nutmeg and egg and mix to a stiff dough. Place on a floured board and roll out to ¼” thick and cut with a pastry cutter (ideally about 2½”).
Grease the griddle or pan, heat until medium hot. Place the Welsh cakes on there and cook until browned, turn over and cook the other side for a few minutes.
Makes about 16.