Hanks comment about being 'Scots-Irish' set me thinking aloud (in the relevant accents) about our own heritage to Bushwacker Jnr. We're Northern European Heinz 57, and more comically, a mix of Welsh hookers and Russian aristocrats, but that's a story for another day.
Bushwacker Jnr. 'Am I a bit Welsh too dad?'
SBW (in silly Welsh accent) "Only the good bit, boyo, Only the good bit"
After years of only eating under duress Bushwacker jnr has finally started to show an interest in the sport of his forefathers, face stuffing. I'm an eater, BoBs an eater, our Dad's an eater.
On the other other side of the river [ex] Mrs SBW's brothers are all eaters, and even the legendarily skinny Mrs SBW can put away huge amounts of grub.
Bushwacker jnr: "What do they eat in wales?"
SBW (still in a comedy welsh accent) "Leeks, Lamb, and that most perfect of foods The Welsh Cake. Bud."
Welsh cakes are very very easy to make, even easier than Bannock and Biscuit. You can make them in a skillet over your campfire, or in an un-greased frying pan at home, but my guess is that they were originally cooked on top of a range, where they could cook on the residual heat left from other cooking or heating water.
The recipe has only five ingredients
2 parts flour
1 part fat
1 part sugar
some dried fruit (or as I explained it to bushwacker jnr 'anything other than Currants')
1 egg
Blend the dry parts together in a bowl with your fingers as though you were making a crumble, then stir in the egg with a spoon.
Form the whole lot into a sausage shape and slice it into discs. The little people liked shaping the cakes by hand , but you being as sophisticated as you are dear reader, could cut them out using the rim of a Champagne glass.
Cook low and slow in an un-greased pan until pale brown on both sides.
If they seem a little soft in the middle, just turn off the heat and come back in a while.
Great fun to do, and anything that sells the kids on the idea that they could cook for themselves is bound to be labour saving in the long run.
Enjoy
SBW
SBW,
ReplyDeleteHope everything is going well. I like that recipe; so much so that I will be trying it first thing in the morning. Your witty and sagacious remark of labour savings prompts me to teach Blake also. I will be reporting later tomorrow.
Regards,
Albert A Rasch
The Rasch Outdoor Chronicles
Proud Member of Outdoor Bloggers Summit
Southeast Regional OBS Coordinator
Albert you're too kind
ReplyDeleteAs my friend Tobermory (the management consultant) would say
' if laziness is what you have, let it be a powerful motivational factor'
Cheers
SBW