BARA BRITH
Bara brith (literally “mottled bread”) No Welsh afternoon tea would ever be complete without this delicious fruity tea bread would ever be complete without this delicious fruity tea brea … Continue Reading →
Author: Sheila Wilton
WELSH RAREBIT MUFFINS
Welsh Rarebit Muffins. Something that is right up Sheila’s alley. If you love cheese and savory and delicious, these muffins are perfect. She cooked them for the St David’s day … Continue Reading →
LEEK AND POTATO SOUP
The French love soups, and often have them in the evening as they tend to eat their main meal at Lunch time. They would love this smooth, creamy leek and … Continue Reading →
RISOTTO ALLA MILANESE.
While it would be unfair to say that this is the risotto after which all others are based. But ts lovely simplicity is hard to match. It is a … Continue Reading →
OSSOBUCO ALLA MILANESE
“Anna Del Conte, our most respected and best-loved authority on Italian food, is Milanese herself, which makes her luscious recipe for ossobuco just about as authentic as a classic … Continue Reading →
STEAMED MUSSELLS IN COCONUT MILK
This is one of the most delicious ways to steam mussels. The aromatic coconut broth gives the mussels a beautiful blend of mild heat, acidity, sweetness and savouriness – … Continue Reading →
BLACK PUDDING AND APPLE PARCELS
This is one that all pastry lovers simply have to try. With rich flavours that really pack a punch, the Black pudding, and apple puff pastry parcels are an … Continue Reading →
GUACAMOLE
Guacamole in Aztec means avocado (from ‘guac’) sauce (from mole). The secret to a good guacamole is to use ripe avocados, masses of fresh coriander and really mash up … Continue Reading →