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Adding to board now as will not be about tomorrow.

<3 HAPPY ST.DAVIDS DAY TO All OUR WELSH FRIENDS<3
Dydd Gwyl Dewi Hapus!
<3 Thinking of our friends that we have lost<3

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Traditional Welsh recipe for Bara Brith

Bara Brith translates to ‘speckled bread’ and is a rich fruit loaf made with tea. Produced all over Wales the spiced fruit loaf is delicious when spread with salted Welsh butter.

Bara Brith ingredients

450G/1lb self-rising flour
1tsp mixed spice
175g/6oz Muscavado sugar
1 medium size free-range egg
1tbsp orange zest
2tbsp orange juice
1tbsp honey
300ml/½pt cold tea
450g/1lb mixed, dried fruit
Extra honey for glazing

How To Make It.

Put the mixed dried fruit into a mixing bowl, pour over the tea, cover and leave to soak overnight. The next day mix together the sugar, egg, orange juice, zest and honey, add to the fruit. Sift in the flour and spice, and mix well. Pour the mixture into a buttered loaf tin, 1.2L/2pt. Bake in a preheated oven at gas3/160c/325f for about 1¾ hours. The loaf should be golden in colour and firm to the touch in the middle. Baste with honey whilst still warm. Allow to cool thoroughly before storing in a cake tin.

The recipe for Bara Brith can be altered slightly by adding a few flavours. When soaking the fruit, substitute ¼ of the fluid with a whisky liqueur. Replace the honey and fruit juice with 2 tablespoons of marmalade. Alternatively, replace two tablespoons of fruit with chopped stem ginger, and replace the juice and honey with lemon marmalade, and the orange zest with lemon.
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:-)SOUPER CELEBRATION FOR SAINT DAVID’S DAY FEAST:-)

Otherwise known as Cawl this rich stew is the traditional meal celebrating the life and works of the Patron Saint of Wales.
These days the Cawl is eaten as single serving with crusty bread. In the old days, though, it would be a two-course meal with the broth being served first and then the meat and vegetable.
This is old-fashioned slow cooking at its best and will take you about two and a half hours.

Ingredients:
1 tbsp Lard
2 Onions, roughly chopped
4 Large Carrots, thickly sliced
1 small Swede, cubed
1lb Braising Beef or Neck of Lamb
1lb Smoked Bacon Joint, cut into pieces
12 Black Peppercorns
1 Clove
2 Bay Leaves
4 Sprigs Fresh Thyme
Water or stock to cover
1lb Potatoes, cut into large cubes
4 Small Leeks, very thinly sliced for garnish
Heat the lard in a large saucepan or flame-proof casserole. Add the onions, carrots and swede and brown on all sides. Remove from the heat and set aside. Cut meat into equal pieces, and add to the pan and brown on all sides. Return the vegetables to the pan with the meat and add the bacon and herbs. Cover with water or stock and bring to the boil. Skim the surface then reduce the heat, partially cover and simmer for 2 hours, stirring from time to time and keeping the liquid level topped up.Add the potatoes to the pan and continue to simmer for a further 20-30 minutes until the potatoes are tender.
To serve - Garnish with lots of finely chopped raw leeks. Serve hot.
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Welsh cakes ingredients.
225g/8oz plain flour,100g/4oz butter,75g/3oz caster sugar,50g/2oz currants
½tsp baking powder, ¼tsp mixed spice,1 egg, A pinch salt and a little milk to bind.
How to make Welsh cakes
Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds. Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter.

As an alternative you can try mixed dried fruit or tropical fruit. Some grated lemon or orange rind is also good. An unusual but delicious addition is 1 teaspoon of lavender flowers with some citrus zest. Add a little orange juice, zest and icing sugar to some soft butter to serve with the Welsh cakes.

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St David’s Day
A land of rugged mountains
A land of finest slate
The sound of rushing rivers
Gives us cause to celebrate.
A land of ancient forests
Green valleys, grazing sheep
Gives the people of St David
A land they wish to keep.
Follow the red dragon flag
In parades led by Welsh bands
Raise voices in the choirs
To salute this lovely land.
For here in Wales
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<3You All Have A Lovely Day,3
Shaun

Hiya Shaunnie :-D :-D <3

Here's a recipe for

TEISEN LAP (Cake on a Plate)

As sampled by Prince Charles!

INGREDIENTS:

8oz Self-Raising Flour
4oz Butter
6oz Castor Sugar
6oz Sultanas
3 eggs
3tbs Buttermilk

METHOD:
Line a dinner plate with baking parchment.
Preheat oven to 165 degrees Celsius.
Rub the BUTTER into the FLOUR until it resembles fine breadcrumbs.
Stir in the SUGAR and SULTANAS.
Add the lightly beaten EGGS with the BUTTERMILK until mixture is of soft dropping consistency.

Bake for about 50 minutes.

Serve warm for afternoon tea.

Dydd Gwyl Dewi. Hapus <3 To all Barbra <3

Happy St David's Day to all the Welsh on the boards and to those like me(nee Lloyd) who are descendants of the Welsh.

:-) <3

Happy St Davids day to all ...... :-D <3 <3

https://www.youtube.com/watch?v=3kUnCwV3AYE

Dydd Gwyl Dewi Hapus

HAPPY ST DAVID'S DAY TO ALL.

Slightly watered down now, but my forebears were Ives, Whitfield and Morgan!!!

<3 <3 <3

Happy St David's Day to all our Welsh friends.

My daughter's BF is 30 today and his middle name of course, is... David.

(Just 18 days to go until he becomes ......my son in law!)

Happy St.David's Day to everyone. <3 :-D :-D :-D

Pat - I'm a Lloyd descendant as well. Mine are from Pembrokeshire.

Happy St David's Day to everyone.

May daffodils fill your hearts with cheer. <3

Mary Edwards and family, God bless you all. <3

Happy St David's day to all Welsh friends on here. <3 <3 <3 <3 <3

Happy St David's Day to all <3 <3

Happy St David's Day :-)

Happy St David's Day to all from a wet and windy Cardiff <3 <3 <3

Happy St David's Day to all.

I have vases filled with daffodils in the kitchen, lounge and hall. Just as I remember my Mum did on this very special day. Dad would wear a tiny leek in his buttonhole too.

"Talk tidy""!

Happy St David's Day everyone, and a glorious one here in North Wales, just saying Ann :-D :-D

<3 <3 <3 <3

Hope everyone has had a Happy St David's day.

I have been to an afternoon tea in village church with some wonderful children from the village school reciting Welsh poetry before the heat for competition to go to the eisteddfod ..they were very confident ,apart from one little girl who forgot her words and broke down in tears....awww..
We then had some older children who are going off to Madagascar to help bring fresh water pumps etc to the area. .They will be living rough for 16 days,working in an orphanage ,eating only local food etc...it is funded by themselves and they have had to earn most of the money themselves....very nice afternoon...and the weather was quite good.... :-) :-)

Welsh lamb and rosemary stuffed leeks.
Ingredients:

225g (8oz) lean Welsh lamb mince

3 large leeks, washed and cut into 5cm/2" pieces and remove tough outer layers

5ml (1 tsp) vegetable oil

1 sprig fresh rosemary, leaves removed and finely chopped

5ml (1 tsp) dried cumin

5ml (1 tsp) cumin seeds

150ml (¼pt) lamb stock

15ml (1 tbsp) tomato purée

200ml approx small can chopped tomatoes (or ½ a large can)

Method:

1. Pre-heat oven to Gas mark 4, 180°C, 350°F.

2. Take each leek piece and using the end of a wooden spoon push out the light coloured centre layers of the leek, leaving a small area in the centre of the leek for stuffing.

3. Reserve the leek layers and finely chop.

4. Place the whole leek pieces ‘end on' into a deep gratin type dish and prepare the mince mixture.

5. Heat the oil in a large pan and add the lamb mince and brown. Add the rosemary, cumin and cumin seeds, cook for 1-2 minutes.
Add stock, purée and canned tomatoes. Bring to the boil.

6. Carefully spoon mince mixture into the leek centres (you may need to push it down using the end of a wooden spoon). Any remaining mince mixture can be spooned around the edge of the dish.

7. Cover with foil and bake in the oven for 30-40 minutes - remove and check that outer layers of leek are tender (some ‘tougher' leeks may need slightly longer cooking). Serve with spiced rice and extra green vegetables.


Happy St.Davids Day To You All
Shaun

Hope you have all had a lovely Saint David's Day. I went up to the Midway Hospital for Mental Health, as I do every Tuesday, and one of the student nurses there today, is from Carmarthenshire, she is doing her degree in Psychiatric Nursing in Nottingham University, and she told me that I am the first Welsh person she has met since starting her course. So I sat with her for a while and had a good chat. She told me that when she got home from work she was going to make herself some cawl. It was lovely meeting her, especially as it was Saint David's Day too.

Love, Sallie. xx <3 <3