Cowart's Common Room
Cofffeeeee

Usual kind of coffee - 'Grande Arome' made in a cafetiaire (sp?) and Welsh cakes. I made a batch of these on Monday to give to my neighbour, Marie-Terese in thanks for the eggs she has given me. I would have liked a few chickens during our stay here but I knew that Rufus would too. Anyway here are the cakes:

Uploaded Image

These are not the actual ones as I forgot to take a photo before giving them away and the ones that are left are the mis-shapen/slightly burnt ones - you understand?

For those of you who don't know about Welsh Cakes - they are similar to scones in ingredients but more biscuitlike and cooked on a bakestone.

Back to the ironing - oh - M LeGraniere has come to fix the tractor, Fennie. You should be able to play with it next week. It is the battery again.

Posted at 19th May 2010 - 10:23AM   Posted by Arosebyanyothername   Cofffeeeee Comments: 14

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Preseli Mags's Avatar I love Welsh Cakes and they're lovely with coffee. I learned to make them by watching the women cooking them in Swansea market. I haven't been to that market for ages, but you used to be able to buy bags of hot Welsh cakes. Divine on a damp day like today.

Posted by: Preseli Mags on 19th May 2010 at 10:33AM

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Withy Brook's Avatar Given the recipe by my first cousin's wife, who lives near Brecon and makes divine ones!
That coffee smells fabulous and just what I need after putting 2 trays of small meringues in the oven.

Posted by: Withy Brook on 19th May 2010 at 10:39AM

Re:
Jaynebeth's Avatar yum - coffee please.

I'll just have a small cake I think - I'm such a fatty

Posted by: Jaynebeth on 19th May 2010 at 11:37AM

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Fennie's Avatar I was going to give you a picture of the tractor for you to contemplate while munching on those Welsh cakes (which I very much hope will not be all eaten before Friday evening for they look very good with their light dusting of sugar and I shall not mind in the slightest if they are a day or two old by the time we are rolling up - or rather down - the long chestnut lined Mill drive on Friday evening (volcanic ash permitting) - ) BUT, the tractor was shy: didn't want to come out to play. I tried two different images, of varying shapes and sizes all to no avail for I just received an eternal message about waiting for Purple Dream Hosters.
So you will have to imagine what the tractor looks like. It is a small tractor as tractors go these days and painted a faded orange with a bucket on the front and a loading box on the back and a battery in the middle. I think there must be a battery leak somewhere and that the next time the dear machine is abandoned the earth terminal should be disconnected. I trust M. Le Graniere has also tested the clutch and we don't have to smash the machine into gear to free the clutch mechanism. Ah the joys of La France profonde!

Posted by: Fennie on 19th May 2010 at 12:04PM

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Pondside's Avatar Recipe?
These look yummy - and I'm taken by your description of something between a biscuit and a scone. Is there a substitute for a bakestone?

Posted by: Pondside on 19th May 2010 at 02:40PM

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Westerwitch's Avatar Hrmmpphhhhhh just cold coffee dregs and crumbs ArrowArrowArrow

Posted by: Westerwitch on 19th May 2010 at 03:20PM

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From the look of, and the description of, the Welsh cakes, Rose, and Mags, and I probably all know the same "ancient Celtic secret recipe."

Pondside: for mine, instead of a bakestone, I use a frying pan. Not too hot.

Posted by: Rob-bear on 19th May 2010 at 04:09PM

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Preseli Mags's Avatar I've just made some Welsh cakes. Today entirely inspired by Rosie. I often make them as an after ysgol snack for my bilingual little girls.

I use Nigella Lawson's recipe from How to be Domestic Goddess. She got it from her Welsh nanny Haulwen:

250g SR flour, rub in 125g cold butter. Stir in 75g caster sugar, 1/4 tsp ground allspice, 100g sultanas and a large beaten egg. Mix to form a soft dough and leave to rest in the fridge for 20 minutes (I often don't and it doesn't seem to make a difference). Roll out to just under 1cm thick and cut into rounds. Cook on a griddle/bakestone/frying pan (no fat or oil) for about three minutes on each side. Put on a plate and sprinkle with caster sugar.

The trick with them is to not cook them for too long; they should still be a little soft in the middle. (Which is what I learned from the women in Swansea market.)

There are many different recipes and I'd be interested in what recipe Rosie uses too.

Posted by: Preseli Mags on 19th May 2010 at 04:23PM

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Arosebyanyothername's Avatar Mine is pretty much the same although I do not put in the spice. I do, however, grease the bakestone a little. Here I have to use a frying pan (heavy based to hold the heat)
2 2 5 g / 8 o z s e l f - r a i s i n g f l o u r , s i e v e d
1 1 0 g / 4 o z ( p r e f e r a b l y W e l s h ) s a l t e d b u t t e r
1 e g g
h a n d f u l o f s u l t a n a s
m i l k , i f n e e d e d
8 5 g / 3 o z c a s t e r s u g a r

e x t r a b u t t e r , f o r g r e a s i n g
M e t h o d

1 . R u b t h e f a t i n t o t h e s i e v e d f l o u r t o m a k e b r e a d c r u m b s . A d d t h e s u g a r , d r i e d f r u i t a n d t h e n t h e e g g . M i x t o c o m b i n e , t h e n f o r m a b a l l o f d o u g h , u s i n g a s p l a s h o f m i l k i f n e e d e d .
2 . R o l l o u t t h e p a s t r y u n t i l i t i s a 5 m m / i n t h i c k a n d c u t i n t o r o u n d s w i t h a 7 . 5 - 1 0 c m / 3 - 4 i n f l u t e d c u t t e r .
3 . Y o u n o w n e e d a b a k e s t o n e o r a h e a v y i r o n g r i d d l e . R u b i t w i t h b u t t e r a n d w i p e t h e e x c e s s a w a y . P u t i t o n t o a d i r e c t h e a t a n d w a i t u n t i l i t h e a t s u p , p l a c e t h e W e l s h c a k e s o n t h e g r i d d l e , t u r n i n g o n c e . T h e y n e e d a b o u t 2 - 3 m i n u t e s e a c h s i d e . E a c h s i d e n e e d s t o b e c a r a m e l b r o w n b e f o r e t u r n i n g a l t h o u g h s o m e p e o p l e I k n o w l i k e t h e m a l m o s t b u r n t .

Posted by: Arosebyanyothername on 19th May 2010 at 04:40PM

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Arosebyanyothername's Avatar Ooops - thats come out funny. I hope you can read it. Almost as good as Blossom's quiz.

Posted by: Arosebyanyothername on 19th May 2010 at 04:41PM

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Preseli Mags's Avatar It's virtually the same - which proves you can leave the spice out if you (I!) sometimes forget. I once forgot to add the sugar, which wasn't nice. Luckily I tested the raw dough - yeuch - and then added it. I love sultanas so I tend to add an extra handful too. Mmmm - love Welsh cakes!

Posted by: Preseli Mags on 19th May 2010 at 04:59PM

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Dancing Dog's Avatar Do you eat Welsh cakes warm with loads of butter, like potato cakes?

Meringues are one of my favorites Withy, are you making them for a special occasion?

Posted by: Dancing Dog on 19th May 2010 at 06:52PM

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Preseli Mags's Avatar You eat them warm or cold with a cup of tea or coffee like a biscuit, although some people like to split them and sandwich them with jam.

Posted by: Preseli Mags on 19th May 2010 at 07:16PM

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Dancing Dog's Avatar I'll have to try the recipe. They look delicious. First have to figure out what the substitute is for self raising flour, thank goodness for the Internet.

Posted by: Dancing Dog on 19th May 2010 at 08:18PM

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