welsh

Spécialité du Nord avec du Maroilles fondu et de la bière !Une recette proposée par Cricri du blog 'Les petites douceurs de Cricri'.

Welsh au maroilles

tranches de jambon

c. à c. bombée(s) de moutarde provençale Clovis

g de maroilles

cl de bière

grandes tranches de pain aux céréales

Poivre du moulin

I have always prefered savoury food to sweet food, and this is a recipe I made up for a savoury version of one of my favourite sweet puddings, Bread and Butter Pudding. This savoury dish is easy to rustle up and makes a tasty supper, breakfast, brunch or lunch dish. Do try to use mature farmhouse Cheddar cheese, a little goes a long way as the flavour is so pronounced. This can be made the night before you need it, for breakfast or brunch, and then baked next morning - a great make ahead meal! NB: Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!

Cheddar Gorgeous! Cheese And Onion Bread And Butter Pudding

bread bread

onion,

mature farmhouse cheddar cheese, grated

milk

eggs, lightly beaten

English mustard

salt and pepper

herbs

(optional)

ham (optional)

sausage (optional)

cooked and crumbled bacon (optional)

branston pickle (optional)

chutney (optional)

Cheddar Gorgeous! Cheese and Onion Bread and Butter Pudding

Butter 8 slices of bread and make sandwiches with the grated mature cheese and sliced onion. Cut the the sandwiches into four triangles and arrange them standing up with the points to the top, in a well greased baking dish. (Do NOT use standard American style sandwich bread, it is too thin and will not crisp up!).

(Feel free to vary to contents of the sandwiches. If it doesn't have to be a vegetarian dish, some ham would be very nice. Or you might want to put some pickle on the sandwiches, some sliced tomatoes, cooked sausage or whatever you fancy.).

Beat the eggs with the milk, mustard powder, salt, pepper, and the herbs.

Pour the egg custard mixture over the sandwiches. (If you had any cheese left over, sprinkle it on top. Onion, too if you have any left over.) Allow the pudding to stand for about 30 minutes before baking - you get a lighter pudding.

Bake the bread and butter pudding in the pre-heated oven for about 20 to 30 minutes, or until the cheese custard has set and the cheese on the top is golden.

In a nutshell - it's cheese sandwiches with savoury custard poured over then baked in the oven - or savoury bread and butter pudding!

Serve warm for breakfast, brunch, lunch or supper. Can be prepared the night before and baked next morning - bring it to room temperature for about 30 minutes before baking it however.

What a lovely and (yes) gorgeous bread pudding.  Heaven on a plate.  I used a loaf of bread that had cheddar baked in, added some crisped and crumbled bacon, sauted my onion in a bit of the bacon drippings and added some scallions on top to give it a bit of color.  For my cheeses I used an extra sharp cheddar and a Dublin white cheddar.  For my herbs I used thyme, parsley and used a pinch of your Sel Fou recipe for the salt.  I wouldn't change a thing!  The most satisfying breakfast I've had in a long time!  Another brilliant recipe!

The news is out - scientists at my old university, (Leeds University in West Yorkshire) have discovered the PERFECT way to make a &quot;Bacon Butty&quot;, that quintessential British sandwich, and they have devised a mathematical formula for it!! The bacon butty is one of my FAVOURITE sandwiches of all times.......especially when doused in HP Sauce or Worcestershire Sauce!  Here is my method - it's hardly a recipe, more of an idea and an assembly job! I have posted their mathematical formula at the end of the recipe - my formula is: Eat your bacon butty whilst it’s still hot and crispy!! Please increase the quantities as needed. I like to use smoked bacon, but any good quality dry cure bacon will be fine.

The Great British Bacon Butty - Bacon Sandwich

-3 slices back bacon, per person

roll, per person

butter (optional)

HP steak sauce (optional)

Worcestershire sauce (optional)

Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.

Cook until crispy, but not burnt or too dry.

(You can also fry the bacon in a pan if you wish).

Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.

The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.

Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.

They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.

A shortlist was then tested with computers to measure the texture of each sandwich.

Fifty volunteers also judged each sandwich according to its taste, texture and flavour.

The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.

Too much mucking about here. Bacon Butty (anywhere north of the wash) is a butty of two medium slices of white bread thickly buttered with salted butter pressed all the way to the crust. Three good slices of side bacon (sometimes called middle rashers) which are fried in a pan (never grilled ) until they are well cooked; that is to say that the bacon fat will be brown and crisp in the tail end of the streaky rash, but still soft and translucent at the eye end. the bacon is placed hot onto the buttered bread, and a smear of English mustard is applied to the bacon in about three places. The lid is placed on top and one cut is made through the centre of the butty. Serve with a pot of strong tea. :o)

A fine British tradition - and a meal to set you up for the day; there is a saying in the UK that goes like this: &quot;breakfast like a King, lunch like a Queen and have supper like a pauper&quot;! So, what does a typical full English breakfast consist of? One recipe in an Edwardian Cookbook listed a plethora of ingredients that would have graced the table of many a stately home at the turn of the century, to include 7 courses! A modern day FEB is likely to consist of the following: two sausages, two or three rashers of bacon, fried eggs, fried bread, tomato and lashings of mushrooms with black pudding and brown HP sauce to taste. In finer establishments you can even expect additional courses such as cereal, porridge, kippers, toast and jam or marmalade, kedgeree, or devilled kidneys.
Rumour has it that the term 'The Full Monty' is used to refer to these type of breakfasts because Field Marshal Montgomery was rather partial to them. Here is my basic recipe for an FEB, with optional extras! Grill or fry your FEB - and make sure you have acres of hot buttered toast and gallons of English Breakfast Tea! I am NOT suggesting this is what you should eat every morning - but it is a wonderful treat for the weekends, holidays and just when you feel like it.

The Full Monty - F E B -  Full English Breakfast

sausages

bacon

mushrooms

-2 ripe tomatoes

bread

black pudding (optional)

beans (optional)

potato, thinly sliced (optional)

Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil or vegetable oil.

Always buy sausages with a high meat content. Cook these first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.

Choose between back or streaky, smoked or unsmoked bacon; generally, dry-cure has the best flavour. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.

Brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy. (Alternatively, you can slice your mushrooms, as shown in my photo.).

Cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.

For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.

Break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.

Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup, Worcestershire sauce or brown sauce, and don't forget the toast and marmalade with a pot of good English Breakfast tea.

Cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1&frac12;-2 minutes each side until slightly crispy.

Heat up the baked beans in a saucepan and serve on top of the fried bread, or on the side.

Fry the sliced cooked potatoes in a little butter until crispy and golden brown. Season with a little salt and black pepper.

Beyond euphoric! Totally the most prolific show of love for your dearest ones that clamber around your early morning breakfast table. I felt as though I had taken a quick flight cross' the pond and landed within another world, or quite possibly; another time in history. I really wanted to do something special for Dennis, and for no reason, or because I had to. I had everything right here in my kitchen to address the whole recipe, except; tomatoes. (Don't ask why a person who has a farm doesn't have tomatoes as this is a question I often ask myself?) I didn't have the pudding either, but I did add the optional potato on as suggested. The mushrooms were succulent, and oh so tasty. I fried a piece of whole wheat toast, and added fresh raspberry jam. The rest went together quickly and had quite a punch for the amazing little amount of time this took to put together. The only addition was putting the potatoes in come cold water for 1/2 hour along with some thinly sliced onions. Drained them, making sure the water was removed...and doing a wonderful potato fry following your suggestions. Will at least make this once a month for Dennis and family. After all; I am sure they will be sitting here waiting until I make it again. Wish I had those tomatoes though. Made for *FT* just for the heck of it. April 2008

Delicious light pancakes made with oats and yeast - traditionally from the Midlands region in England, in particular the county of Staffordshire. The Potteries, an area that is the birthplace of many famous people including Arnold Bennett, Sir Stanley Matthews, Reginald Mitchell, Captain Edward Smith of the Titanic, Josiah Wedgwood, and more recently Robbie Williams…….but just as important to the Potteries as Royal Doulton, Wedgwood etc., are Staffordshire Oatcakes. Once only eaten locally, the Staffordshire Oatcake has grown steadily in popularity over recent years. The traditional filling would be practically any combination of ingredients from an ‘all-day breakfast’ but anything goes these days. Chicken curry, chilli con carne, scrambled eggs, smoked salmon and coronation chicken are now quite the norm amongst the oatcake avant-garde, as well as golden syrup, honey, jam and cream.

Staffordshire Oatcakes - Traditional English Hotcakes - Pancakes

150 g fine oatmeal

g wholemeal flour

water

g sachet quick-rising yeast

sugar

salt

Pour the milk and water in a saucepan and warm gently on the hob. This is just to create good conditions for the yeast when the batter is mixed so, as always, keep it below 30&deg;C.

Add all of the dry ingredients to a bowl and mix together before starting to whisk in all of the warm milk and water. I was looking to get a reasonably thin batter and 600ml did the trick on this occasion. Of course, add less or more milk and water as the situation dictates. Once the batter is mixed, cover with plastic wrap and leave in a warm room for about an hour, allowing the yeast to make the batter nice and bubbly.

When it’s ready, give the batter a gentle stir, smear a little butter or oil on a hot, non-stick skillet and add enough of the batter to thinly coat the bottom. Cook on one side until golden (about 3 minutes) and gently flip over and cook the other side for another couple of minutes.

Note: As oatcakes contain less flour, and wholemeal flour at that, they contain less gluten and will be more prone to tear. I’m guessing this is why people bulk them up with plain flour, but it’s by no means a problem, it just means a gentler hand is required. No vigorous skillet-shaking.

This batter will yield about 6 large oatcakes.  Don’t just stick to savoury fillings, either. Fruit, berries, cr&egrave;me fra&icirc;che, syrup, ice cream are all brilliant with these pancakes.

I grew up in Stoke-on-Trent and in my opinion there's only one way to eat oatcakes. Bacon and cheese and preferably on a tin plate.

Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children

Welsh cakes

plain flour

caster sugar

½ tsp mixed spice

½ tsp baking powder

butter,

lard,

currant

egg, beaten

splash milk

Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.

Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

For a traditional Welsh afternoon tea, bake then devour this sweet, spicy loaf brimming with sultanas and mixed peel.

Bara brith

milliliters (1 cup) milk, warmed

tbsp (12 grams/2 sachets) dried yeast

tsp caster sugar

(3 cups) bread flour

(1/2 cup, lightly packed) brown sugar

tsp mixed spice

unsalted butter, chopped

(1 cup) sultanas

(1/4 cup) mixed peel

(1 1/2 cups) freshly brewed Earl Grey tea

Olive oil spray

tbsp honey, warmed

Honey, extra, to serve

These are very popular all over Britain and can often be found in cafes, served with morning coffee or afternoon tea.

Caramel Squares

butter

cornflour, sifted

flour,

brown sugar

honey

(14 ounce) can sweetened condensed milk

vanilla essence

chocolate, melted

To make the base, place the butter and sugar in a bowl and beat until light and fluffy.

Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.

Press into a greased and lined 7&#x94; x 11&#x94; shallow cake tin and bake for 25 minutes or until firm.

To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.

Bring to the boil and simmer for 7 minutes.

Beat in the sweetened condensed milk and vanilla essence.

Pour the filling over the base and bake for 20 minutes longer.

Spread the melted chocolate over the filling and set aside until firm, then cut into squares.

Store at room temperature in a cookie tin or airtight container.

This recipe is great. I love these little squares with tea. A note to the prior reviewer who said that cornflour is masa. This is incorrect. Cornflower in British English is actually cornstarch. You need cornstarch for this recipe.

Both quick, simple and easy, Shannon Bennett's Welsh rarebit is the ultimate revamp on the fan favourite, the cheese toastie.

Shannon Bennett's Welsh rarebit

sourdough

unsalted butter

(100 grams) plain flour

(500 milliliters) apple cider

mature cheddar cheese, grated

gruyere cheese, grated

tbs chopped flat-leaf parsley leaves

Worcestershire sauce

eggs, egg

Dijon mustard

(60 milliliters) extra virgin olive oil

lemon

Watercress and mixed leaves,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981821086001&=domain=del

5348771529001-5981821086001

I make this so often, that I thought it was about time I posted the recipe! This amusingly named dish is basically traditional British fried leftovers, and probably enjoyed more than the original vegetables were I think! In fact, I have been known to cook the vegetables in order to make the Bubble and Squeak! The name is thought to originate from the noise it makes whilst cooking in the frying pan - bubbling and squeaking, whatver the reason, this simple dish is delicious and a wonderful way to &quot;fry up&quot; your leftover spuds and greens! I like to season mine with lots of freshly ground black pepper. This is a traditional post-Christmas breakfast dish - but don't wait until then to make this. Excellent if served as part of an English breakfast with bacon and eggs, or as a light supper dish.

Bubble and Squeak - Traditional British Fried Leftovers!

potatoes

cabbage

black pepper

Mix the cabbage or sprouts with the mashed or diced cooked potatoes and season to taste with salt and black pepper.

Heat the butter in a large frying pan, add the potato mixture and smooth it flat with a spatula.

Fry over a medium heat for about 8 to 10 minutes or until underside is brown, and the Bubble and Squeak sizzles, bubbles and squeaks! (Sorry, could not resist that!).

Place a large plate over the pan and turn the pan and plate over so that the bubble and squeak is on the plate.

Heat the remaining butter in the pan and carefully slide the bubble and squeak back in the pan.

Cook again over a medium heat until the other side is golden brown.

Cut into wedges and serve with eggs and bacon for breakfast, or bread and butter for a light snack or supper dish. This is also wonderful as an accompaniment to stews and casseroles.

Method for diced boiled or roast potatoes:.

If using diced boiled or roast potatoes, mix all the vegetables together as above, and just fry them in a frying pan together; there is no need to press them down into a cake - stir them regularly to achieve an all over colour; then serve them with a spoon, rather than cut into slices. They still taste the same!

Nice side using leftover mashed potatoes (I've also made a similar dish with shredded potatoes) and cabbage. Adding diced bacon or country ham adds amazing flavor. Even with mashed potatoes, I can never seem to get a pan-size cake to hold together - perhaps making 3 - 4 inch patties would work better for me.

Make and share this Welsh Eggs recipe from Food.com.

Welsh Eggs

mild cheddar cheese, coarsely grated

eggs

pepper

Butter 6 ovenproof dishes lavishly. Sprinkle 1/4 cup of the grated cheese in the bottom of each buttered dish. 

Break the eggs in a saucer and then slip the eggs (2) over the surface of the cheese. Take care not to break yolk. Allow 2 eggs per dish. 

Sprinkle the remainder of the cheese over the surface of each dish. Sprinkle with salt and pepper to taste.

Place in a 325&deg; oven for 20 minutes or until the eggs are fairly firm and just coated over. Serve at once. 

Serve with wedges of buttered toast for dipping into the egg yolk and the melted cheese.

Do you need a water bath? Or just in the oven on a reg cookie sheet

The cakes are a cross between a cookie, a scone, and a pancake. They are made from ingredients similar to a scone, but they are cooked like a pancake on a griddle or in a heavy pan -- they are NOT BAKED. 

Welsh Cakes or Bakestones

all purpose flour

lard

all butter

currants (or golden raisins)

baking powder

nutmeg

eggs, beaten

Milk, if needed

Sift the flour, baking powder, spice (if using) together into a mixing bowl.

Cut up the cold butter and lard and rub into the flour mix with fingers until it is crumbs.

Stir in the sugar and currants, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry.

Roll the dough out on a lightly floured surface to about 1/4 inch thickness.

Use a 3 inch round pastry cutter to cut out rounds.

Cook the cakes on a lightly greased cast iron pan/griddle or heavy frying pan until golden. (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 super fine sugar, cinnamon sugar or split and eat with butter or jam.

Delicate pink shrimps nestled in spiced butter that are packed into earthenware pots, and sealed with golden clarified butter - quintessential British fare that is tinged with timeless elegance of an old-fashioned Seaside teatime treat! 
Although Morecambe Bay in the North West of England is most famous for its potted shrimps, I remember these amazing Yorkshire Shrimp Teas from my childhood; you would see signs outside country cottages and farmhouses along the Yorkshire coastline near Scarborough and Whitby. Potted shrimps are traditionally served with hot toast and lashings of hot (preferably Yorkshire) tea! Serve these potted shrimp as appetisers, or for a real “Yorkshire Shrimp Tea” - with hot buttered toast, fresh lemon wedges and a pot of tea. This recipe is based on a 19th century recipe found in an old country cookbook, which I bought in an antique bookshop in England. (Prep time includes chilling time.)

Top 14 welsh recipes from across the web

The most viewed welsh recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Welsh au maroilles

Cheddar Gorgeous! Cheese And Onion ...

The Great British Bacon Butty - Bac...

The Full Monty - F E B - Full Engl...

Staffordshire Oatcakes - Traditiona...

Welsh cakes

Bara brith

Caramel Squares

Shannon Bennett's Welsh rarebit

Bubble and Squeak - Traditional Bri...

Welsh Eggs

Welsh Cakes or Bakestones

Potted Shrimps for a Traditional Yo...

Braised lamb shanks

Top 14 welsh recipes from across the web

The most viewed welsh recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Welsh au maroilles

Cheddar Gorgeous! Cheese And Onion ...

The Great British Bacon Butty - Bac...

The Full Monty - F E B - Full Engl...

Staffordshire Oatcakes - Traditiona...

Welsh cakes

Bara brith

Caramel Squares

Shannon Bennett's Welsh rarebit

Bubble and Squeak - Traditional Bri...

Welsh Eggs

Welsh Cakes or Bakestones

Potted Shrimps for a Traditional Yo...

Braised lamb shanks

The most viewed welsh recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine