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https://americymru.net/gareth-williams/group_discuss/44/cawl-cymraeg-welsh-broth-diolch-yn-fawr-to-wild-canary-for-this-recipe

"Place meat in Dutch Oven; add 3 cups water, the salt and pepper. Heat to boiling. Boil 5 minutes. skim and film from surface. Stir in 1 teaspoon snipped parsley, the carrots, turnips and white part of leek; cover. Reduce heat. Simmer 2 1/2 hours Cover; refrigerate no longer than 48 hours. Remove fat from surface. Heat to boiling. Stir in potatoes; cook until almost done, about 20 minutes. Make sure potatoes stay covered. Shake flour and 2 tablespoons water in tightly covered jar; stir into broth. Stir in green top of leek and 1 tablespoon snipped parsley. Simmer 10 minutes. Serve."
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https://americymru.net/americymru/blog/4197/cawl-the-national-dish-of-wales

Cawl, The National Dish of Wales - Most visitors to this site will have been tempted to experiment with traditional Welsh cuisine. Some may have been frustrated by the difficulty of establishing precisely what constitutes a traditional recipe or by the perceived difficulty of recreating old Welsh cooking methods.

The recipe below solves both these problems. It is easy to prepare (you will not need a three legged cauldron) and it is entirely traditional. It is also cheap (about $25 for ten servings or more) and highly nutritious and delicious.
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Smoked mackerel and horseradish pâté with hot brown seeded-rolls - Recipes can be as difficult as you choose to make them. I am a strong advocate of food that sounds, looks and tastes wonderful, but is very easy to make, and inexpensive. One of my favourite dishes (commonly serverd as a starter or as a chic party food) is my smoked mackerel and horseradish pâté. Here's how to do it ...

https://americymru.net/americymru/blog/4210/smoked-mackerel-and-horseradish-pate-with-hot-brown-seeded-rolls

#welsh #recipes #welshrecipes  
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Bara Lawr Laverbread Bagees - Many thanks to AmeriCymru member Dilwyn Phillips for sending us this excellent recipe which was suggested to him by his son-in-law Justin Rees. Justin is a top Welsh chef and owner of the Fountain Hog and Grill in Aberkenfig ouside Bridgend in south Wales. He is also the author of Welsh Cheese Recipes which features many recipes and adventurous ideas on serving up Welsh cheese.

https://americymru.net/americymru/blog/4143/bara-lawr-laverbread-bagees

#welsh #recipes #welshrecipes  
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Welsh Soul Food: Potch - The finished product is quite delicious and excellent when accompanied with leek and bacon (as pictured below)

https://americymru.net/americymru/blog/4199/welsh-soul-food-potch

#welsh #recipes #welshrecipes  
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Welsh Beef in Whiskey Sauce - This recipe is adapted from Dudley Newbery's excellent recipe book 'Cook Up A Treat' (published by Y Lolfa). The ingredients list calls for Welsh whisky. Remember if you are in the US that this is not a problem since many of the major American whisky brands are of Welsh origin. 

https://americymru.net/americymru/blog/4208/welsh-beef-in-whisky-sauce

#welsh #recipes #welshrecipes  
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