Wales! Cymru! Home of sing-song accents, consonant laden words and leeks. Birthplace of Tom Jones, Dame Shirley and Eisteddfods. Those Welsh sure know how to sing. And didn’t we have a lovely time, the day we went to Bangor? Well I did. I’ve been to Wales a few times and have marvelled at those fantastic craggy peaks and passes in Snowdonia and been horribly disappointed by the twee Portmeirion (not sure what I was expecting…) I’ve nearly been blown off the cliffs at The South Stacks and been positively charmed by the seafront at Landudno. I’ve probably seen a good deal more of Wales than many in the UK. Yet, I can’t say I know much about the cuisine or national dishes (except leeks of course).
Thankfully this little cookbook was keen to educate me. From this book I learned that the Welsh eat lots of cakes and most of those have dried fruit in them. My recipe however, was fruit free. It was Teisennau Tatws or, Welsh Potato Cakes. I wasn’t sure whether it was a sweet or savoury recipe with both salt and sugar in the mix so I hedged my bets and tried them both ways. I fried half the batch in a mix of oil and butter (probably far too much but Oh so good!), seasoned liberally with salt and pepper and enjoyed them with some pan fried mushrooms and bacon. I fried the second batch of Welsh Potato Cakes in an almost dry pan with just a mist of cooking spray and topped them with jam. Sweet or savoury these little treats are quick to make and just as quick to eat.
- 110g plain flour
- 500g cooked potatoes, well mashed & cooled
- 1/2 tspn baking powder
- 1 tspn sugar
- 30g butter, melted
- milk ( a few teaspoons)
- Sift flour, baking powder, salt and sugar into a bowl.
- Add mashed potato and combine well.
- Mix in melted butter and sufficient milk to form a stiff dough.
- Turn dough out onto a lightly flour board, knead gently and press out until the dough is a few millimetres thick (approx 1cm). Cut into rounds.
- Heat a heavy based frying pan with a small amount butter or some cooking spray.
- Cook Welsh Potato Cakes for approximately 4 minutes on either side until the scones are nicely browned.
- Serve with butter and jam
- select your cookbook according to the theme
- take that book off the shelf and open it at a random page.
cook the recipe on this page or if it’s something you’ve cooked before then turn to the very next page and cook that dish… and don’t cheat… do it with a friend in the room who will make you stick to it…it’s a challenge after all and you’re only cheating yourself… this is specifically designed to take you out of your comfort zone…!
- you may change the recipe for dietary or monetary or seasonal availability reasons only