I fancied making some Bara Brith over the weekend, but I wanted to try something a little different to the traditional tea loaf we all know and love. I wanted something a bit more bitesized – perfect for lunchboxes, for tea breaks, and for warming up in the microwave and serving with ice cream (I also saw someone serving up pancakes topped with little bits of Bara Brith over the weekend on social media – how genius is that!?). And so, I came up with these Bara Brith Blondies. They’re a really easy twist on the traditional recipe, with the same tea-soaked sultanas and mixed spice flavour, a super moist sponge and a honey drizzled crust. Yum!
Not only is soup the perfect meal to come home to when you’ve been out in the cold, but it’s also so easy – whether you get it out of a tin or cook it from scratch. And when it gets cold enough here in Wales we don’t sip soup, we slurp Cawl. In case you didn’t know, Cawl is a Welsh soup traditionally made with lamb and whatever root vegetables happen to be lying around in your cupboard (the word “Cawl” can also mean to make a mess of something). For this version I’ve spiced things up a bit; I’ve kept the base recipe traditional, but have flavoured the lamb and stock with some Indian spices and fresh coriander. It’s all served up with some toasted naan bread – yum!
Tinker’s Cake or “Dinca Fala” is an old Welsh recipe for an apple threaded version of the more popular Welsh Cake, and was a favourite of iron workers travelling around the South Wales Valleys. This version has a little added spice with some stem ginger and a sweet apple cider glaze. Yum! 🙂
Happy Friday everyone! This time next week it’ll be March, isn’t that crazy? And with that in mind – seeing as next Thursday is St David’s Day – here’s a little Welsh recipe with a twist that you might have seen in this month’s Co-op Food Magazine. Co-op got in contact with me before Christmas […]