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ZWT #8 Great Brit N Ireland

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From a collection of old Welsh cake recipes purchased in Wales in 1992.

Recipe #482561

This is one of the many cake recipes from a small book which I purchased when I visited Wales for the first time. About this cake, it says: Llanddarog is a village in Dyfed, in contemporary terms on the main Swansea-Carmarthen road. More significantly, and to explain these cakes, it lay on one of the old drovers' routes. They were made with beer, which helped to keep them in good condition for a long while, thus they were popular with the drovers for their long journeys to the English grazing lands. They were about 6'' long, 3 in wide, 1/4 in thick, and cost 2d each. The recipe says "Bake in a moderate oven" which means 320-370 F. I suggest 350, but it might depend on your oven - if your oven bakes hotter generally, maybe better try 320 F.

Recipe #482559

From a Welsh cake recipe collection purchased in Wales in 1992. The description says: On a farm near Chepstow in 1796, Anne Hughes, the farmer's wife, wrote a diary of the year's day-to-day events of which she was the loving, practical hub. The diary includes many recipes, all imprecise in our present-day terms but capable of interpretation. Attributed to Cousin Floe, this rich hazelnut sponge recipe was intended to be cut up "in diverse shapes", but to any mind it is better left whole. The toasted hazelnuts are what makes the cake special.

Recipe #482568

From a collection of old Welsh cake recipes, purchased in Wales in 1992. "An impressive cake, its dark base contrasting with a deep meringue topping, is created by the simple improvement on the original of just one extra egg yolk, and one, or perhaps two, egg whites." The recipe says 1 teaspoon cinnamon. You might want a stronger cinnamon taste, so maybe use 1 1/2 teaspoons or to taste. As I haven't tried this cake yet I don't know how long it takes until the meringue topping is set.

Recipe #482570

From an old Welsh cake recipe collection, purchased in Wales in 1992. "Sheep shearing time was, and still is, one of the major social occasions in Welsh rural life, for in the difficult hill districts especially farmers help each other with the rounding-up and shearing of their enormous flocks of sheep on a rota basis. The host farm kitchen is busy for days beforehand preparing pies and tarts and cakes and baked meats ready to feed the shearers. This cake, with its caraway seed flavour, is traditional to the shearing time."

Recipe #482571

From an old Welsh cake recipe collection, purchased in Wales in 1992. "Like harvest and sheep-shearing, threshing time was an occasion for feeding a hungry number of workers, and this is the cake traditionally made for it. Note the use of bacon dripping, often used in cake-making im Wales in the old days, for there was always plenty of it with bacon the most usual meat. You can of course substitute lard or vegetable fat if you wish, but the bacon fat does impart a distinctive flavour to the cake."

Recipe #482572

I had this in a medieval knight's pub in Torquai ten years ago. The cider is not apple juice like it would be in the US but actually it's British alcoholic cider. Not Strongbow, though, but some sweeter cider with only 4 percent alcohol. For the game use any mix of rabbit, hare, partridge, pheasant and venison or if you don't have game use chicken, beef, rabbit.

Recipe #428067

I found this amongst several medieval English recipes I extracted from different editions of medieval manuscripts containing 15th and 16th century recipes. The original recipe calls for hyssop but I doubt it is commonly available, so just leave that out. Also the original suggests chicken or veal as meat but I'll post it with chicken.

Recipe #428069

From a Welsh cake recipe collection purchased in Wales in 1992. "Ann Davies was a baker in Kidwelly in south-west Wales at the beginning of the 20th century, famous for her fruit cake. She was apparently prepared to part with her recipe, probably for a small sum, as bakers then did sometimes sell their recipes. This one was much prized by housewifes in south Wales." Te mixed spice, I guess, is something like pumpkin spice mix.

Recipe #482729

When I was on a school exchange with my highschool's partner school in England back in 1984, my guest parents drove me through the beautiful New Forest which I fell in love with at once. Actually I fell in love with Great Britain in general at once, but that's another story... That afternoon in the New Forest we had tea at an old tiny mill - one of those lovely, typical English tea rooms where I could spend the whole afternoon during a rainy day in november like it was then. I had my first cream tea there and then something which they called "thing", something with cornflakes and glace cherries which at that time I liked much better than the cream tea. I'm still in contact with my dear exchange partner Alison, and years later I asked her to get the recipe for those "things" from her mother. Here it is. The servings are a guess because it's been some years since I made them the last time. I'm not sure about the baking tray either, but if you spread it, it will be about 2/3 inches thick.

Recipe #398650

From Theodora Fitzgibbon, The Art of British Cooking. Sir James is Sir James Elphinstone, and the recipe seems to be from 1880. Submitted for Zaar World Tour 6 Great Britain. Prep time is a guess - I never cared to pay attention to it! The beets should be large beets.

Recipe #423509

This was originally an English fruit biscuit recipe given to me by a friend who got it from a friend who got it.... You get it. When I first read it, I realised that I had no candied fruits to use in it. Then I saw that it contained 1/2 teaspoon ground ginger, so I decided to use the candied ginger I had instead of the fruit. It was such a hit that I never made them with candied fruit! I made them gluten and dairy free by using a gluten free flour mix of rice flour, sweet rice flour and tapioca starch, 1 teaspoon xanthan gum, non hydrogenated margarine and rice or almond milk. If you want them egg free, too, egg replacer works well. This is a soft and chewy cookie, not a crisp one.

Recipe #404326

From a collection of old Welsh cake recipes purchased in Wales in 1992. This is one of my favourite apple cakes. It's great served with custard.

Recipe #482563

4 Reviews |  By Rita~

These I found on line at sounds yummy! Tweeked a bit!!!Lemon curd (before filling cookies) can be made 1 day ahead and chilled, covered.

Recipe #77475

1 Reviews |  By Rita~

This is very very easy. And very very good no cook recipe.

Recipe #94385

4 Reviews |  By Rita~

Tender Grilled Pork seasoned with garlic and herbs. Great on chicken.

Recipe #155380

10 Reviews |  By Rita~

This is a drink that is creamy, rich and luxurious.

Recipe #229172

18 Reviews |  By Rita~

Bread pudding dotted with blueberries has a soft center and a crunchy top. It's not to sweet so go ahead and top it with the easy caramel sauce.This is good for Breafast, Brunch or Dessert!

Recipe #133329

16 Reviews |  By Rita~

Use Cod a nice hearty white fish! Make sure the potatoes are towel dried before frying. You can save time and fry in 2 pans.I like the malt vinegar, but you can serve with tartar sauce. If you have left over batter dip a sliced sweet onion and fry (Onion Rings) ** Thes are accepted for the Cajun Region based on the seasonings used as they are very indicative of the way Fish and Chips is made in Louisiana**

Recipe #55241

43 Reviews |  By Rita~

I just love Salmon and I'd say this is my favorite to date. This has an Asian touch. Lots of flavor. I did make this with Salmon but its possibilities are endless like tuna, Mahi Mahi, shrimp, orange roughy... I bet grilled pineapple in this marinade along with the fish or meat would be great! Cooking in a basket will caramelize the fish giving it a crispness and ease in turning it and cooking in foil will keep it moist as well as ease in flipping the fish. Cooking time is up to you I like my salmon very tender so I tend not to overcook it. This is great served on white rice. Leftovers would be great on a salad. The picture here is the salmon made under the broiler.

Recipe #87908

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