Welsh Recipes -12

First things first… I’ve decided to name Wale’s dragon Rees. After talking to my mother I found out it’s an old family name, but not as common as Bennion. It’s also my understanding that Rees in Welsh means fiery and enthusiasm which is very fitting. I imagine Owen being more of the quiet type while Rees makes up for it, even though he can’t talk.

I’ve decided to share, using my little characters, a couple of my favorite recipes from Wales. I know that in Hetalia England is given the reputation of being a horrendous cook but really… it’s not all that bad.

The first is Leek Potato Soup which is common to have during the winter season. has a great copy of this dish on her blog that you can find here [link]

The second is for Welsh Cakes which my mother sometimes would send to me in care packages. Now, I finally got around to copying the recipe from her so I can make them myself. I love these little things! The best way to describe them is a cross between a pancake and biscuit. By the way, these aren’t meant to be eaten with the soup; that would be really weird. Welsh cakes are more for a teatime snack, even though my family doesn’t drink tea. I find them to be very tasty with hot cocoa, milk or some other beverage. The recipe I’ll paste here from “The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook”.

And last of all… MERRY CHRISTMAS EVERYONE!! It’s a wonderful time to spend with those we love most and, those who are fellow Christians, a time to reflect on Jesus Christ’s birth. If you aren’t the religious type, it’s a wonderful time of the year for PRESENTS!! I’ll be posting a journal later asking everyone what spoils you got.

Now a music video that I found to put you all in the mood [link]


WELSH CAKES

Ingredients:
3 cup flour
1 cup sugar
2 tsp baking powder
½ tsp nutmeg
¼ tsp salt

1 cup (2 sticks) butter
¾ cup currants
2 eggs beaten with enough milk to yield ¾ cup liquid


Directions:
In a medium-sized bowl, sift together the first group of ingredients. Cut in the butter until the mixture is a coarse, even consistency. Add the currants, then add the egg with milk. Stir until the mixture forms soft dough.

Divided the dough in half and, working with one half at a time (keep the other half covered and refrigerated), roll the dough into a circle ¼ inch thick. Using a biscuit cutter or other small round cutter (2 ½ to 3 ½ inch), cut circles of dough.

Heat an ungreased skillet over medium heat (an electric frying pan, set at 325 F). Fry the cakes for about 2 minutes on the first side, and an additional 1 ½ minutes on the second, or until both sides are golden brown. As with pancakes, you’ll have to adjust the heat if you find the cakes are browned on the outside before they’re thoroughly cooked in the middle. Repeat with the remaining dough. Keep the cakes warm in a 200 F over until ready to serve. Sprinkle with sugar or cinnamon-sugar if desired, before serving. They may also be spread with butter or jam. They’re excellent the next day when you warm them in a toaster.