at home’s guest chef Dawn Orrells: Welsh cakes infused with vanilla tea
Yesterday, surrounded by dancing daffodils and the odious leeks, Wales celebrated indeed St David’s Day! One of my favourite poems is Daffodils by William Wordsworth – it always reminds me of my mum and is also very apt for our national day!
Last night, Ian brought two friends round and I cooked a meal for us all. I didn’t go for the traditional cawl (lamb stew) and instead cooked up a chicken, bacon and leek lasagne with chocolate tart for pudding. I’m always worried about under feeding people but thankfully there were empty plates and full tummies all round! Seeing as Ian is from Wycombe, the other side of the bridge, I thought he needed to sample our emblem! (No, not the daffodils!)
I have been really busy at work recently (warmest wishes go to my manager Ann who has been off on sick leave for the last three weeks – get well soon!) which has meant that my cooking and eating out has gone out of the window. Dylan went away for half term and I was left home – it was a nice break for me, as with his Coeliac’s it can be tricky having to think of meal ideas for the week! But just as he got back, he went off again on a trip with the school! Talk about part time mum!
My cake baking efforts have gone down well again, from more carrot cake to Welsh cakes, Ian has become my number one chief taster! Last Friday I even let him into my kitchen and he baked the cake for church that day!!
I still haven’t heard back from anyone regarding writing foodie features for magazines but I have faith and sure I will soon!
Welsh cakes infused with vanilla tea
- 8oz self raising flour
- 4oz butter
- 3oz castar sugar
- nutmeg to taste
- good handful of sultanas (soaked in a black cup of tea and drops of vanilla extract)
- 1 egg
- Soak the sultanas as directed and leave for an hour or so. Drain well and set aside.
- In a bowl mix flour and sugar, nutmeg and rub in butter until it resembles breadcrumbs.
- Add the fruit and egg and combine, use a splash of milk if needed.
- Once it reached a dough wrap in cling film and fridge for one hour.
- Cook in a frying pan, on the stove on a fairly low heat and turn until the feel spring to touch.
Other recipes from Dawn
Chocolate and raspberry torte
Smoked haddock fishcakes
Butternut squash and bacon risotto
Chocolate and lime cream pie
Pork with fig and chilli stuffing
Carribbean Christmas cake
Turkey, bacon and brie quesadillas
Pork with pear cider and sage butter
Low fat fruity mousse
Salmon and pea pasta with cream cheese and mustard sauce