Adrian's Blog

Category: Uncategorised

  • Welsh Cakes

    This is the Visit Wales welsh cakes recipe, converted to metric and with slightly less sugar.

     

    Welsh Cakes

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    Servings: 12 cakes
    Ingredients Method

    Ingredients
      

    • 250 g self-raising flour
    • 60 g caster sugar
    • 125 g margarine or butter
    • 1 or 2 handful(s) of sultanas
    • 1 tsp ground cinnamon
    • 1 or 2 free range eggs depending on mixture

    Method
     

    1. Sieve flour into bowl, then add the butter, rub in finely together.
    2. Add sugar and sultanas and mix.
    3. Add 1 egg and mix. The consistency needs to be bound together, so if too dry add the other egg.
    4. Roll out on a floured board, to about 1cm thick.
    5. Cut using a 5cm (approx) fluted cutter, then cook on a greased pan, or bake stone, on a medium heat for about 4 to 5 minutes each side.
    6. The exact cooking length will depend on what you are cooking your Welsh cakes on, but keep a close eye – too short a period and they won’t be cooked in middle, and cooked for too long and they will be dry. When touched during cooking they should feel springy, but not wet to the touch (no mixture should come out of the middle).

  • Carrot Salad

    Carrot Salad

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    Prep Time 5 minutes
    Total Time 5 minutes
    Servings: 2 people
    Ingredients Method

    Ingredients
      

    • 2 large Carrots Grated
    • 1/2 can Pineapple Chopped
    • 2 tbsp Coriander Chopped
    • 1 tsp Black Sesame Seeds
    • 2 Spring Onions Chopped
    • 8 Dates Stoned and chopped
    • 1 tbsp Dessicated Coconut
    • 1 small Chili De-seeded and chopped
    • 1 tbsp Extra Virgin Olive Oil
    • 1 tbsp soy sauce

    Method
     

    1. Mix thoroughly.

  • Keema Naan

    Keema Naan

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    Servings: 12 naan
    Ingredients Method

    Ingredients
      

    Dough
    • 500 g plain flour
    • 1 tsp salt
    • 150 g natural yogurt
    • 2 tbsp oil
    • 200 g lukewarm water
    • 7.5 g sugar
    • 7 g fast action dried yeast 1 sachet
    Filling
    • 500 g minced lamb
    • 1 large onion
    • 2 tbsp tomato paste
    • 1 green chilli
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp paprika
    • 1 tbsp Oil
    • 2 tbsp coriander leaf
    • 1 tbsp garlic
    • salt to taste
    • ground black pepper to taste

    Method
     

    Dough
    1. Stir the sugar and yeast into the water and leave until it froths. Mix the flour, salt, oil and sugar together and then stir in the yeast mixture. Knead until smooth. Leave dough until doubled in size.
    FIlling
    1. Mix together all of the ingredients apart from the coriander leaf. Chop and stir in the coriander leaf. Knock down the dough and divide into 12 equal pieces. Roll out into circles around 50mm diameter. Place a portion of the filling in the centre, gather together. Roll out flat into a circle. Cook in a hot pan. Brush with melted butter and stack under a clean tea towel.