The author making chutney.

Home and local recipes from Llansadwrn

Logo: Llansadwrn Garden - Meconopsis cambrica, Ynys Môn.

  • Pumpkin and Pepper Chutney
  • Gadlys Golden Sunrise Chutney A Weather Station Speciality
  • Apple and Marrow Chutney
  • Mango Chutney
  • Hot and Spicy, Mango and Pineapple Chutney  
  • Hot Red Tomato, Pepper and Chilli Chutney
  • Green Tomato and Pepper Chutney
  • Gingerbread
  • Welsh Cakes
  • Crempogs (Welsh Pancakes)
  • Chocolate Cheesecake
  • Cherry Cheesecake
  • Caraway Seed Cake
  • Bara Brith (Welsh Fruit Loaf) Updated recipe
  • Bara Gorsaf Tywydd (Weather Station Bread)
  • Sesame Seed Loaf
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  • Dr Don's Pumpkin and Pepper Chutney

    Ideal for Halloween, October 31st !

    Halloween Pumpkin (c) G Perkins. Click for a larger image. Ingredients:

    1 large pumpkin (3 4 kg)
    5 6 large yellow peppers (1 kg)
    6 medium to large cooking apples, 750g when prepared
    4-5 large yellow onions, 1 kg when prepared

    100g fresh root ginger, grated, or 1 ds ground ginger
    285g (10 oz) light Muscovado (raw cane) sugar
    750 ml white wine vinegar
    1 ds Halen Môn Anglesey Sea Salt
    2 ts ground turmeric
    3 ts allspice
    1 tbs cumin seeds
    1 tbs coriander seeds
    1 tbs white mustard seeds
    20 whole cardamom pods
    half a nutmeg (or 1 ts ground)

    tbs = tablespoon   ds = dessertspoon   ts = tea spoon

    Main ingredients for making pumpkin chutney. Click for a larger image. Preparation:

    Cut the pumpkin in half and remove pith and seeds. Further divide into slices. Cut the flesh into sections along the slice, not cutting through the skin. Then remove the pieces and further divide to produce approximately 1 cm cubes.

    Peel, core and roughly cut up the apples into small pieces. Peel and chop the onions into small pieces.

    Dry-roast the cumin, coriander, mustard, cardamom pods and pepper seeds in a small frying pan for 2-3 minutes. Cool then grind in a pestle and mortar and add all of it (including any husks and pods) to the pan. For a finer spice mixture use an electric spice, or wet n dry grinder.

    Grate the ginger, or use an electric wet n dry grinder, and add to the mixture.

    Add the ground turmeric and allspice then grate half a nutmeg over the mixture. Finally pour the vinegar over the mixture.

    Pumpkin chutney.

    Cooking:

    Put on the heat and bring to the boil stirring frequently. Then gentle simmer stirring occasionally (say every 5 10 minutes) to prevent burning the bottom of the pan, for 1 - 2 hours with the pan lid in place, until the pumpkin is soft. Pumpkin pieces tend to keep whole when soft and can be reduced at this point, using a potato masher, if a finer texture is preferred. Remove the lid and allow the liquid to almost evaporate continuing to stir frequently. When the chutney is thick enough (test by drawing thin edge of the spoon across the chutney, if a small furrow remains it is usually thick enough) turn off the heat and allow cooling for 5-10 minutes before bottling-up in preheated jars (put in the oven at 120C on a metal tray for 20 minutes). Seal the jars when still hot and store for 6-8 weeks to mature, but it can be consumed on Halloween or in a day or two if you cant wait. Makes 3 - 4 litres of chutney (10 - 12 jars of 330 ml capacity).

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  • Dr Don's Golden Sunrise Gadlys Chutney

    This chutney must be made using the golden-yellow tomato Lycopersicum esculentum var. Golden Sunrise.

    Ingredients:

    3.5 kg (7.7 lb) yellow tomatoes var. Golden Sunrise
    6 yellow peppers 1.2 kg (2.5 lb)
    half a large marrow, 750g when prepared
    3 large apples (Howgate Wonder) 0.68 kg (1.5 lb)
    3 large onions 0.68 kg (1.5 lb)
    0.1 kg or a good handful of sultanas
    228g (8 oz) light brown Muscovado sugar
    500 ml white wine vinegar
    1 ds Halen Môn Anglesey Sea Salt
    1.5 ds ground turmeric
    0.5 nutmeg black peppercorns 1 ds cumin seeds
    1 ds coriander seeds
    1 ds mustard seeds
    3 ts allspice
    seeds of 2 large hot Mexican red chillies

    ds = dessert spoon ts = tea spoon

    Preparation:

    Use the yellow tomato var. Golden Sunrise. These may be difficult to find in the shops and will have to be grown in the greenhouse or garden in the south. It is an old variety, but seeds are still available from good seed merchants. Tip: Once acquired seeds can be kept from year to year as it is not an F1 hybrid as are many of the modern varieties.

    Cut up the tomatoes into medium sized pieces (2-3 cm). Core and peel the apples and cut into medium sized pieces. Peel the marrow, cut into rings (1-2 cm wide), de-seed and cut into quite small pieces. Peel and chop the onions. Put everything into a large preserving pan.

    Add the sugar and sultanas. Add turmeric, salt, allspice and 2 good grinds of black pepper. Grate half the nutmeg over the pan. Dry-roast the cumin, coriander and mustard seeds in a small frying pan for 2-3 minutes. Immediately grind in a pestle and mortar and add all of it (including any husks) to the mixture.

    Take the seeds out of the pods of the chillies and add to the mixture. Do not use the red pods, as they would spoil the colour of the chutney.

    Pour the vinegar over the mixture.

    Cooking:

    Put on the heat and bring to the boil stirring frequently. Gently simmer for about 1 - 2 hours with the pan lid in place. Stir from time to time. Then remove the lid and allow the liquid to almost evaporate continuing to stir from time to time. When the chutney is thick enough turn off the heat and allow cooling for 5-10 minutes before bottling-up in preheated jars. Seal the jars when still hot and store for 6-8 weeks to mature. Makes 3 - 4 litres of chutney (10 - 12 jars of 330 ml capacity).

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  • Dr Don's Apple and Marrow Chutney

    Ingredients:

    3 kg (6.5 lb) mixed sour apples
    1 kg (2.2 lb) marrow
    0.5 kg (1 lb) red, yellow or green tomatoes [Optional]
    0.25 kg (0.5 lb) sultanas (golden sort if available)
    228g (8oz) light brown Muscovado sugar
    500 ml cider vinegar
    1 ds Halen Môn Anglesey Sea Salt
    1 ds coriander seeds
    1 ds mustard seeds
    3 ts allspice
    2 large chillies (red or green)

    ds = dessert spoon ts = tea spoon

    Preparation:

    I have made the chutney with and without tomatoes, both versions were very good.

    Core and peel the apples and cut into medium sized pieces. Peel the marrow, cut into rings (1-2 cm wide), de-seed and cut into quite small pieces. [Cut up the tomatoes into medium sized pieces (2-3 cm)]. Put everything into a large preserving pan. Add the sugar and sultanas. Dry-roast the coriander and mustard seeds in a small frying pan for 2-3 minutes. Immediately grind in a pestle and mortar and add all of it to the mixture.

    Pour the vinegar over the mixture.

    Cooking:

    Put on the heat and bring to the boil stirring frequently. The gentle simmer for about 2 hours with the pan lid in place. Stir from time to time. Then remove the lid and allow the liquid to almost evaporate continuing to stir from time to time. When the chutney is thick enough turn off the heat and allow cooling for 5-10 minutes before bottling-up in preheated jars. Seal the jars when still hot and store for 6-8 weeks to mature. Makes 3 - 4 litres of chutney (10 - 12 jars of 330 ml capacity).

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  • Dr Don's Mango Chutney

    Ingredients:

    6 large mangoes, slightly under-ripe or ripe
    half a large marrow, 750g when prepared
    1 kg eating apples, 750g when prepared
    3-4 large onions, 750g when prepared
    juice of 1 lemon
    100g fresh root ginger, grated
    228g (8oz) dark Muscovado sugar
    500 ml white wine vinegar
    1 ds Halen Môn Anglesey sea salt
    1 ds ground turmeric
    0.5 ds cumin seeds
    1 ds coriander seeds
    1 ds mustard seeds
    1 ds black pepper seeds
    12 whole cardamom pods
    half a nutmeg
    8 large chillies
    5 large garlic cloves

    ds = dessertspoon

    Preparation:

    Peel the mangoes and cut into medium sized uneven pieces (about 1 cm thick). If unripe sprinkle the sugar over the fruit, turn lightly to distribute evenly, cover and leave for while. This could be overnight in a cool place but my mangoes have been ripe and this was unnecessary.

    Peel, core and roughly cut up the apples. Peel and chop the onions. Peel and de-seed the marrow into rings (2 cm wide) and cut into uneven pieces about 1 cm thick. Grate the ginger and cut-up or crush the garlic and add to the mixture.

    Dry-roast the cumin, coriander, mustard, cardamom pods and pepper seeds in a small frying pan for 2-3 minutes. Immediately grind in a pestle and mortar and add all of it (including any husks and pods) to the mixture. Add salt.

    Pour the vinegar over the mixture.

    Cooking:

     

    Put on the heat and bring to the boil stirring frequently. The gentle simmer for about 2 hours with the pan lid in place until the mango and marrow is soft and translucent. Stir from time to time. Then remove the lid and allow the liquid to almost evaporate continuing to stir from time to time. When the chutney is thick enough turn off the heat and allow cooling for 5-10 minutes before bottling-up in preheated jars. Seal the jars when still hot and store for 6-8 weeks to mature. Makes 3 - 4 litres of chutney (10 - 12 jars of 330 ml capacity).

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  • Dr Don's Hot and Spicy, Mango and Pineapple Chutney

    Ingredients:

    5-6 large mangoes, slightly under-ripe or ripe (or canned pieces in juice if available), 750 g when prepared
    3 pineapples (or canned crushed (pieces) in juice), 750g when prepared
    1 medium size marrow, 750g when prepared
    1 kg Howgate Wonder apples (or Granny Smith, not Bramley), 750g when prepared
    3-5 large onions, 750g when prepared
    rind and juice of 1 lemon
    100g fresh root ginger, grated
    100g (jar) tamarind concentrate
    285g (10 oz) light Muscovado (raw cane) sugar
    700 ml white wine vinegar
    1 ds Halen Môn Anglesey Sea Salt
    1 tbs ground turmeric
    2 tbs cumin seeds
    1 tbs coriander seeds
    1 tbs mustard seeds
    1 tbs black pepper seeds
    24 whole cardamom pods
    1 nutmeg (or 2 ts ground)
    16 hot red Mexican chillies
    5 large garlic cloves

    tbs = tablespoon ds = dessertspoon ts = tea spoon

    Preparation:

    Peel the mangoes and cut into medium sized uneven pieces (about 1 cm cubes). If unripe sprinkle the sugar over the fruit, turn lightly to distribute evenly, cover and leave for while. This could be overnight in a cool place, but my mangoes have been ripe and this was unnecessary. You can also freeze the prepared mangoes without the sugar. Prepare and cut up the pineapple, but I find crushed (or pieces) pineapple canned in juice better for chutney.

    Peel, core and roughly cut up the apples into small pieces. Peel and chop the onions into small pieces. Peel and de-seed the marrow into rings (2 cm wide) and cut into uneven pieces about 1 cm cubes works well. Grate the lemon peel and add to the pan then squeeze and add the juice.

    Dry-roast the cumin, coriander, mustard, cardamom pods and pepper seeds in a small frying pan for 2-3 minutes. Immediately grind in a pestle and mortar and add all of it (including any husks and pods) to the pan. For a finer spice mixture use an electric spice, or wet n dry grinder.

    Grate the ginger, or use an electric wet n dry grinder, and cut-up or crush the garlic and add to the mixture. Add the jar of tamarind concentrate. Pour the vinegar over the mixture.

    Cooking:

     

    Put on the heat and bring to the boil stirring frequently. Then gentle simmer, for about an hour, with the pan lid in place until the mango and marrow is soft and translucent. I prefer the chutney to have texture so I dont over boil it. Stir from time to time (say every 5 10 minutes) with a wooden spoon to prevent burning the bottom of the pan. Then remove the lid and allow the liquid to almost evaporate continuing to stir frequently. When the chutney is thick enough (test by drawing thin edge of the spoon across the chutney, if a small furrow remains it is usually thick enough) turn off the heat and allow cooling for 5-10 minutes before bottling-up in preheated jars (put in the oven at 120C on a metal tray for 20 minutes). Seal the jars when still hot and store for 6-8 weeks to mature, but it can be consumed in a day or two. Makes 5 - 6 litres of chutney (15 - 18 jars of 330 ml capacity).

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  • Dr Don's Hot Red Tomato, Pepper and Chilli Chutney

    Ingredients:

    3 kg red tomatoes, firm
    5 to 7 large peppers (1.4 kg)
    1 kg onions
    100g fresh root ginger, grated
    or, 1 to 2 ds ground ginger
    228g (8oz) dark Muscovado sugar
    500 ml red wine vinegar
    2 tubes tomato puree (double concentrated 200g)
    1 ds Halen Môn Anglesey Sea Salt
    1 ts allspice
    0.5 ds cumin seeds
    1 ds coriander seeds
    2 ds mustard seeds
    12 whole cardamom pods
    12 Hot Mexican red chillies
    7 large garlic cloves

    ds = dessert spoon ts = tea spoon

    Preparation:

     

    Cut up the tomatoes into medium sized pieces (2-3 cm) and place in a large preserving pan. Cut the peppers lengthways in half; remove the pith and seeds before slicing into medium sized pieces, add to the pan. Peel and roughly chop the onions, add to the mixture. Add the sugar and grate the ginger on to the mixture in the pan. Peel the garlic and cut-up into small pieces, or crush the garlic if preferred and add to the mixture.

    Squeeze the 2 tubes of tomato puree on to the mixture. Select 12 red chillies and carefully slice, or chop them into small pieces before adding them to the mixture.

    Dry-roast the cumin, coriander, mustard, cardamom pods and seeds in a small frying pan for 2-3 minutes. Immediately grind in a pestle and mortar and add all of it (including any husks and pods) to the mixture.

    Pour the vinegar over the mixture.

    Cooking:

    Put on the heat and bring to the boil stirring frequently. The gentle simmer for about 2 hours with the pan lid in place. Stir from time to time. Then remove the lid and allow the liquid to almost evaporate continuing to stir from time to time. When the chutney is thick enough turn off the heat and allow cooling for 5-10 minutes before bottling-up in preheated jars (put in the oven at 120C on a metal tray for 20 minutes). Seal the jars when still hot and store for 6-8 weeks to mature, but it can be consumed in a day or two if you can't wait!. Makes 3 - 4 litres of chutney (10 - 12 jars of 330 ml capacity).

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  • Dr Don's Green Tomato and Pepper Chutney

    Ingredients:

    1 kg (2.2 lb) green tomatoes
    6 green peppers (1 kg 2.2 lb)
    3 large cooking apples (Howgate Wonder) 1 kg (2.2 lb)
    3 large onions 1 kg (2.2 lb)
    20 small red shallots
    2 good handfuls of sultanas or 0.2 kg
    228g (8oz) light brown Muscovado sugar
    500 ml white wine vinegar
    1 ds Halen Môn Anglesey Sea Salt
    1 ds ground ginger
    1 ds coriander seeds
    1 ds cumin seeds
    1 ds black mustard seeds
    10 whole cardamom pods
    0.5 a nutmeg
    4 large hot Mexican red chillies

    ds = dessert spoon ts = tea spoon

    Preparation:

    Cut up the tomatoes into medium sized pieces (2-3 cm), but if you have any small ones (up to say 1 cm diameter) these can be left whole. Cut the peppers lengthways in half; remove the pith and seeds before slicing into medium sized pieces. Core and peel the apples and cut into medium sized pieces. Peel and slice the onions into medium sized pieces. Trim and peel the shallots but leave whole. Put everything into a large preserving pan.

    Add the sugar and sultanas. Add the ground ginger and grate half a nutmeg over the pan. Dry-roast the coriander, cumin, cardamom pods and mustard seeds in a small frying pan for 2-3 minutes. Immediately grind in a pestle and mortar and add all of it to the mixture.

    Pour the vinegar over the mixture.

    Cooking:

    Put on the heat and bring to the boil stirring frequently. Gently simmer for about 1- 2 hours with the pan lid in place. Stir from time to time. Then remove the lid and allow the liquid to evaporate continuing to stir from time to time. When the chutney is thick enough turn off the heat and allow cooling for 5-10 minutes before bottling-up in preheated jars. Seal the jars when still hot and store for 6-8 weeks to mature. Makes 3 - 4 litres of chutney (10 - 12 jars of 330 ml capacity).

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  • Pat's Gingerbread

    Ingredients:

    Quantities are for a tin 37 cm x 28 cm x 5 cm.

    1 lb (450 g) plain white flour
    2 ts mixed spice
    pinch salt
    2 tbs ground ginger
    8 oz (200 g) sultanas or raisins
    2-3 chunks preserved ginger chopped [
    Optional]
    6 oz (150 g) dark Muscovado sugar
    2 eggs, large
    2 ts bicarbonate of soda
    7 fluid oz (200 ml) milk
    8 oz (225 g) Menyn Llangadog (a Welsh butter) or margarine
    1 small can of black treacle (454 g)

    tbs = tablespoon ts = tea spoon

    Preparation:

    Sift flour, mixed spice, salt and ground ginger into mixing bowl and blend. Add sultanas, preserved ginger and brown sugar. Melt the fat and syrup in a saucepan but don't allow it to become hot. Mix soda and milk together until the soda dissolves. Add, with the eggs, to the dry ingredients followed by the syrup. Mix well.

    Cooking:

    Set oven at 180C or gas mark 4.

    Pour mixture into correct sized tin. The base of the tin may be lined with aluminium foil. Bake for 45-50 minutes until cooked but springy in the centre. Allow to cool. Turn out on to a flat surface and cut up into appropriately sized pieces. Can be frozen.

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  • Grandma Perkins' Welsh Cakes

    Based on a traditional old Welsh recipe the quantities will make approximately 15 cakes.

    By popular request of our family and their friends!

    You will need a griddle, or a 20 cm (8 inch) frying pan would do, and a 6 cm diameter pastry cutter.

    Ingredients:
    Welsh Cakes cooking on a griddle.

    152 g self-raising flour
    76 g sunflower margarine
    76 g sultanas (raisins would do)
    76 g caster sugar
    1 large egg

    Preparation:

    Rub the margarine into flour. Mix in (in turn) the sugar, fruit and then the egg. The mixture should be sticky. Turn out on to a well- floured surface, sprinkle with a little flour and incorporate to make a soft dough-like mixture. It should still be sticky. Roll out carefully on a little more flour until approximately 1 cm thick, cut into 6 cm rounds.

    Cooking:

    Heat the griddle (or pan) until hot enough to melt a pea-sized knob of margarine. With a knife spread and melt a larger piece until the surface is covered with a thin layer of hot fat. Place a few cakes on the pan allowing plenty of space between them. After a short while the under surface will have cooked so slide a metal spatula (or fish slice) underneath and flip over. This needs a bit of space, so don't put too many on at first. Press lightly on top of each cake after flipping to flatten it out slightly. Repeat turning until golden brown or even darker, depending on taste. Place on a wire tray to cool. Between each batch wipe pan with kitchen paper and add another knob of margarine.

    Method was tested (by non experienced cook, Grandpa Perkins) on 18 December 2001. The Welsh Cakes were pronounced excellent. We eat them as they are, just warm are best, but some like them spread with butter - Welsh of course!

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  • Crempogs, Ynys Môn

    Based on a traditional Welsh recipe the quantifies will make about 16 Crempogs, enough for 4 people.

    You will need a griddle, or a 20 cm (8 inch) frying pan would do.

    Ingredients:

    25 g (1 oz) salted Menyn Llangadog (a Welsh Butter)
    225 g (8 oz) plain flour
    300 ml ( pint) buttermilk, or semi-skimmed milk
    1 large egg, beaten
    level teaspoon bicarbonate of soda
    teaspoon lemon juice, or vinegar

    Preparation:

    Rub the butter into the sifted flour, stir in the milk and beat the mixture until smooth. Blend in the beaten egg to make a stiff batter. This can be left for at least an hour to improve, but can be used almost straight away.

    Just before cooking mix the bicarbonate of soda with the lemon juice, or vinegar, and beat thoroughly into the batter. Lightly grease, or oil, the griddle and when smoking drop tablespoonfuls of the batter on to the hot surface. A tablespoon of batter makes 1 crempog of 8 - 10 cm diameter.

    Cooking:

    Cook over a high heat for about 1 minute in each side, or at least until lightly, or well browned according to taste.

    The crempogs are very good eaten warm just with Welsh butter, and/ or with home-made raspberry jam. You could try a dollop of Crme Frache, or Welsh cream on top of the jam. Delicious!

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  • Chocolate Cheesecake

    This needs to be baked in advance of eating, even the day before, because it should be left in the oven to cool down. This minimises any cracking.

    Ingredients:

    Quantities are for 7" (18 cm) cake tin with loose base

    For the cake base

    165 g (6 oz) Sweet Oat Biscuits (Digestives)
    10 g (1 oz) Menyn Llangadog (a Welsh Butter), melted

    For the filling

    1 x 250 g tub of Italian Mascarpone cream cheese
    1 x 500 ml tub Crème Fraîche Light (it's soured cream and half the fat!)
    100g (3 oz) Dark Chocolate. We use Bournville Dark, but one with 75% cocoa solids will give a stronger more bitter taste
    2 large eggs
    40 g (1 oz) caster sugar
    100g (4 oz) raisins

     

    Method:

    Make the base, which may be done in advance, by crushing the biscuits with a rolling pin, not too finely. Put in a bowl and add the melted butter. Mix thoroughly, it will still seem fairly loose. Press down well into the well-greased cake tin. Preheat oven to 200C (Gas Mark 6) and bake for approximately 15 minutes. Remove and leave to cool. Reduce temperature to 150C (Gas Mark 2), or if in a fan oven 130C.

    For the filling place about 2" (5 cm) water in a saucepan and bring to the boil. Break the chocolate into small pieces and place in a small bowl. Remove boiling water from the heat and put the bowl in water to melt the chocolate. If the chocolate is overheated it will separate. Put the Mascarpone and Crème Fraîche into a large bowl, whisk together until smooth. Add eggs and sugar, whisk again then fold in the melted chocolate. Pour into the cake tin and smooth out the top.

    Cooking:

    Place in centre of oven. Bake for 1 - 1 hours, turn oven off and leave to cool slowly in the oven.

    When cool run a knife around the edge of the cheesecake, to loosen it, then push it on the base up through the tin. The cheesecake is now ready to eat.

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  • Cherry Cheesecake

    This needs to be baked in advance of eating, even the day before, because it should be left in the oven to cool down. This minimises any cracking.

    Ingredients:

    Quantities are for 7" (18 cm) cake tin with loose base

    For the cake base

    165 g (6 oz) Sweet Oat Biscuits (Digestives)
    10 g (1 oz) Menyn Llangadog (a Welsh Butter), melted

    For the filling

    250 g tub of Cottage cheese, and
    250 g Mascarpone or Philadelphia cheese
    2 large eggs
    200 ml tub Crme Frache
    2 tablespoons plain flour - heaped
    1-1 teaspoons vanilla extract
    115 g (4 oz) caster sugar

    Method:

    Preheat oven to 200C - for either fan or ordinary ovens (Gas Mark 6). Crush the biscuits, melt the butter, mix together and press mixture into bottom of tin. Prebake for 10 - 15 minutes. Remove and cool. Turn down to 140C in a fan, or 180C in an ordinary oven (Gas Mark 4). Whisk cottage and cream cheese together. Beat in sugar and eggs. Stir in flour, Crme Frache and vanilla extract. Beat until smooth and then pour on to the cake base.

    Cooking:

    Bake in centre of oven for 1 hour. After one hour turn down to 80C in a fan, or 150C in an ordinary oven (Gas Mark 2) for 15 minutes. Turn oven off and leave to cool, hopefully to prevent cracking. Take out of tin, top with canned black cherries or fresh fruit.

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  • Caraway Seed Cake

    This was a favourite of both my mother and grandmother, and is still enjoyed by my family... Dr Don

    Ingredients:

    165 g (6 oz) margarine, Olivio (or Menyn Llangadog, a Welsh butter)
    165 g (6 oz) caster sugar
    3 large eggs
    225 g (7.5 - 8 oz) self-raising flour
    38 g (2 oz) ground almonds
    1 - 2 tbs milk
    3 ts (rounded) caraway seeds

    tbs = table spoon ts = tea spoon

    Preparation:

    Pre-heat the oven to 180C.
    Grease a 2-lb loaf tin and line the bottom with greaseproof or non stick baking paper.

    Beat the eggs in a small bowl.

    Cream the margarine and sugar together in a large bowl until the mixture is pale and fluffy then beat in the eggs. With a metal spoon fold in the flour, ground almonds and caraway seeds. Add enough milk (1 -2 tbs) to give a good dropping consistency. Spoon into the baking tin and level the top.

    Cooking:

    Bake in the centre of the oven for about 1 hour, or until the cake shows signs of shrinking away from the sides of tin and the top is firm to touch. Cool in the tin for 10 minutes then turn on to a wire rack to cool. Wrap in foil; it tastes better after a day or two if you can wait that long!

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  • Bara Brith, Gorsaf Tywydd Llansadwrn (2)

    Recipe is for use in an automatic breadmaker machine

    NEW Updated recipe used on 21 June 2011

    Ingredients:

    450 g flour (200g Melin Llynnon stoneground wholemeal and
    250g strong white, or 450 g strong white)

    3 tsp dried semi-skimmed milk powder 1
    2 tbs (40 g) dark-brown Muskavado sugar

    2 ts mixed spice
    1 ts ground cinnamon
    1 ts ground nutmeg
    225 g mixed dried fruit, or
    (100 g raisins and 100 g sultanas and 25 g mixed peel)
    1 tsp Halen Mn (Anglesey Sea Salt)

    275 ml slightly-warm water (22C)
    2 ts sugar


    1 packet (7 g) fast action dried yeast, or

    ts ascorbic acid powder (vitamin C), and 2
    2 ts dried yeast

    1 tbs (to overflowing) sesame seed oil, or olive oil 3
    1 egg medium size (about 50 ml), dried egg powder can be
    used instead, but use an extra 50 ml water, 325 ml in all

    tbs = tablespoon
    ts = teaspoon

    Preparation:


    Weigh out the ingredients accurately and roughly mix together. Prepare and activate the yeast in a bowl, with the warm water and sugar, by whisking together for 30 seconds, then for a few seconds every minute for 3-5 minutes. Pour into the baker, add 1 medium-sized whisked up egg, and 1 generous tablespoon of sesame or olive oil. Add the flour, fruit and spices mixture to the baker.

    Cooking:

    Cook with the breadmaker set for a medium bake and a large (2 lb) loaf *. When cooked turn out on to a wire tray and allow to cool. Wrap in aluminium foil and allow to mature for a day or two, if you can wait that long.

    Cut into thin slices and butter with Menyn Llangadog (a Welsh butter).

    * * Note: Breadmakers differ in their cycle times. The setting on our machine is for a basic large loaf consisting of knead 1 of 10 min; rise 1 of 20 min; knead 2 of 15 min; rise 2 of 25 min; rise 3 of 45 min; bake for 65 min. Total cycle time 3.00 hours.


    Bara Brith, Gorsaf Tywydd Llansadwrn (1)

    Recipe developed for use in an automatic bread-making machine

    The original recipe for a smaller machine & loaf

    Ingredients:

    350 g flour (150g Melin Llynnon stoneground wholemeal, 200g strong white)
    3 tsp dried semi-skimmed milk powder 1
    2 tbs (40 g) dark-brown Muskavado sugar
    ts mixed spice, ts ground cinnamon, ts ground nutmeg
    200 g mixed dried fruit, or (170 g raisins and 30 g mixed peel)

    150 ml slightly-warm water (22C)
    ts sugar
    ts ascorbic acid powder (Vitamin C) 2

    2 ts dried active yeast (Allinson)

    1 tbs (to overflowing) sesame seed, or olive oil 3
    1 egg medium size (about 40 ml)

    tbs = tablespoon ts = teaspoon

    Preparation:


    Weigh out the ingredients accurately and roughly mix together.
    prepare and activate the yeast by whisking together for 30 seconds, then for a few seconds every minute for 3-5 minutes.

    Pour activated yeast into the baker, add 1 medium-sized egg and 1 generous tablespoon of sesame or olive oil. Add the flour, fruit and spices mixture to the baker.

    Cooking:

    Cook with the breadmaker on setting 2*. Check consistency after about 10 minutes of mixing. Add a little water if dry flour persists in the bottom; add a little flour if too wet Note: the most likely cause of failure is being too wet, so give it time to properly mix!. Adjustment should be unnecessary if the quantities are accurately measured out. When cooked turn out on to a wire tray and allow to cool. Wrap in aluminium foil and allow to mature for a day or two, if you can wait that long.

    Cut into thin slices and butter with Menyn Llangadog (a Welsh butter).

    * Note: Bread-makers may differ in their cycle times. Setting 2 on our machine is for a basic large loaf consisting of knead 1 of 6 min; knead 2 of 31 min; rise 1 of 29 min shape 5, 10 and 5 sec; rise 2 of 54 min; bake for 50 min. Total cycle time 2.50 hours.

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  • Bara Gorsaf Tywydd

    Recipe developed for use in a small automatic bread-making machine

    Ingredients:

    333 g (1/3 kg) Strong or extra-strong white bread flour
    [Good results have also been had using flour mixtures.
    Try 1/3 rd Melin Llynnon stoneground wholemeal, 1/3 rd malted grain and 1/3 rd white flour]
    3 ts (heaped) dried skimmed milk powder 1
    1 ts salt

    180 ml lukewarm water
    1 ts sugar
    1/3 ts ascorbic acid powder (Vitamin C) 2
    2 ts dried active yeast (Allinson)

    1 tbs olive oil 3

    tbs = tablespoon ts = tea spoon

    Preparation:

    Measure out exactly 180 ml of lukewarm water and place in a small Pyrex bowl. Add and dissolve 1 ts sugar and 1/3rd ts ascorbic acid. Add 2 ts dried yeast and mix. Whisk for 30 seconds, then every minute for a few seconds, for 3-5 minutes to allow the yeast to re-activate.

    Weigh out 333g flour and add 3 ts dried milk powder and 1 ts salt. Optionally add 2 ts, or more if you like, of Herbes de Provence. Allinson's 5 seeds mix; cheese, garlic and herbs; and sun dried tomato and basil mixes are also good. Roughly mix together.

    Pour the water and yeast mix into the breadmaker and add 1 tbs (just overflowing) of olive oil. Add the flour mixture.

    Cooking:

    Use setting No. 1*. Check consistency after about 10 minutes of mixing. Add a little water if dry flour persists in the bottom; add a little flour if too wet Note: the most likely cause of failure is being too wet, so give it time to properly mix!. Adjustment should be unnecessary if the quantities are accurately measured out.

    When cooked turn out on to a wire rack to cool.

    We have found a small pair of pliers ideal for removing the breadmaker paddle from the bottom of the loaf.

    * Note: Breadmakers may differ in their cycle times. Setting 1 on our machine is for a basic small loaf consisting of knead 1 of 6 min; knead 2 of 27 min; rise 1 of 23 min shape 5, 10 and 5 sec; rise 2 of 64 min; bake for 45 min. Total cycle time 2.45 hours.

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  • Sesame Seed Loaf

    Recipe developed for use in an automatic bread-making machine

    Ingredients:

    333 g (1/3 kg) extra-strong white bread flower
    3 ts (heaped) dried skimmed milk powder 1
    1 ts Halen Mn Anglesey Sea Salt

    180 ml lukewarm water
    1 ts sugar
    1/3 ts ascorbic acid powder (Vitamin C) 2
    2 ts active dried yeast (Allinson)

    50g (about 3 tbs) sesame seeds
    1 tbs (to overflowing) sesame seed oil 3

    tbs = tablespoon ts = tea spoon

    Preparation:

    Put 50 g sesame seeds in to a small frying pan and toast until light brown colour, stir frequently. Put aside to cool.

    Measure out exactly 180 ml of lukewarm water and place in a small Pyrex bowl. Add and dissolve 1 ts sugar and 1/3rd ts ascorbic acid powder. Add 1.5 ts dried yeast and mix. Whisk for 30 sec then for a few seconds every minute for 3-5 minutes this allowing time for the yeast to properly re-activate.

    Weigh out 333g flour (1/3rd kg) and add 3 ts dried skimmed milk powder and 1 ts Halen Mr. Roughly mix.

    Pour water and yeast mixture into the breadmaker and add 1 tbs of sesame seed oil. Add the flour mixture.

    You can add the cooled sesame seeds once mixing has started or when the machine beeps. I usually add when the breadmaker has started mixing, it incorporates better and then it is done!

    Cooking:

    Use setting No. 2. Mine takes 2h 50 m. Check consistency after about 10 minutes of mixing. Add a little water if dry flour persists in the bottom. Add a little flour if too wet. Note: the most likely cause of failure is being too wet, so give it time to properly mix!. Adjustment should be unnecessary if the quantities are accurately measured out. Add the sesame seeds during first mix (or when the machine beeps).

    When cooked turn out on to a wire rack to cool. We have found a small pair of pliers ideal for removing the paddle that sometimes remains in the bottom of the loaf.


    Notes:

    1: Addition of dried milk powder enhances crust browning, taste and nutritional value of bread.
    2: Ascorbic acid (Vitamin C) enhances the activity of yeast helping it to work quicker and longer. It also acts as a natural preservative in bread inhibiting mold and bacterial growth. French bakers add it when making their baguettes.
    3: Olive oil improves the taste, texture, moisture and keeping fresh quality of bread. There is no need to use other forms of fat when making bread. Most French recipes do not use any fat at all, but they usually consume the baguettes on the day they are made.


  • HALEN MÔN - Anglesey Sea Salt Halen Môr

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