FANTASTIC APÉRITIF NIBBLES: ENGLISH CHEDDAR AND CARAWAY SEED CHEESE STRAWS - FLÛTES ANGLAISES AU CHEDDAR ET AUX GRAINES DE CARVI

All through the long winter, I dream of my garden. On the first day of spring, I dig my fingers deep into the soft earth. I can feel its energy, and my spirits soar.
- Helen Hayes

Spring has returned. The Earth is like a child that knows poems.
- Rainer Maria Rilke

This year, winter has been particularly gruelling. Not only was it bitter cold and extremely gloomy, but it was also nerve-wrackingly endless. Thankfully, after much anticipation, the season of regrowth has finally made a welcome and promising reappearance around the middle of April and it is with open arms that we greeted its priceless return.

Ah, what a relief it is to be able to hear the birds singing at the top of their voices, see nature getting green and colorful, smell the embalmingly sweet aroma of grass and flowers, admire the generously bulbous shape of cumulus clouds, forage wild garlic, wear light clothes and luxuriate in the sunshine again!

Unfortunetely, this period of truce didn't last long. A week later, the depressingly dark, rain-laden and sterile skies as well as the frisky (lately, the thermometer rarely reaches 15° C/59° F) and harrassingly tempestuous winds reinstalled themselves and have stayed ever since. Consequently, everybody's good spirit and motivation have vanished, thus turning us into yammering zombies and moody divas.

Anyway, all we can do at the moment is dream and pray for a prompt change in the forecast, because if our beloved fiery planet doesn't make a comeback before the end of the month, we are seriously going to go haywire. Meanwhile let's pretend May is cheerful, bright and balmy...

Seating themselves on the greensward, they eat while the corks fly and there is talk, laughter and merriment, and perfect freedom, for the universe is their drawing room and the sun their lamp. Besides, they have appetite, Nature's special gift, which lends to such a meal a vivacity unknown indoors, however beautiful the surroundings.

- Jean-Anthelme Brillat-Savarin

With the better days hopefully soon settling in and June approaching, the excitement is palpable and we are all eagerly looking forward to celebrating the comeback of warmer temperatures by eating outdoors and savoring the lazy and interminable evenings on our quaint decks, cozy porches, spatious terraces or lush gardens. That is one of the great joys of spring and summer.

Thankfully, even if P. and I live in a humble village apartment, we are lucky enough to have a fairly comfortable balcony with a splendid view - a non-negligible detail when looking for a condo. In addition to being reasonably sized, it also faces south, offers enough privacy (no real vis-à-vis) and overlooks the gorgeous Salève mountain which stands at close distance from our building block (less than a kilometer away from the telepheric station).

There, sheltered from the harmful rays of our fiery globe or illuminated by candlelight, we  spend many hours munching on some delicious seasonal fares, sipping on our drinks (tea, coffee, wine or beer), philosophizing, musing on the world, gazing at the stars, reading and relaxing. This is our little piece of epicurean heaven, a holiday-like place where time stops and memories are made.

It is a unique and pleasant experience to have the opportunity of enjoying a scrumptious meal while breathing the clean air of the countryside, listening to the quirky chatter of feathered creatures and delighting in the beauty of nature. I must say that a luxury of this kind can be quite addictive!

Dining somewhere else than in a closed room or in our winter quarters is fun and highly satisfactory. Naturally, this stress-free activity implies that the food presented at our table must be easily prepared, uncomplicated and casual. As much as I love cooking sophisticated eats, I really don't want to sweat for hours at the stove when I could be chilling out on my comfortable plastic chair and having a passionating conversation with my boyfriend.

During the week, I'll cook light vegetarian suppers and excesses will be banned from our diet. Nonetheless, on weekends we'll take pleasure in letting ourselves go a teeny weenie bit. It is our habit to kick off the "festivities" at dusk with a simple "apéro" consisting of a few boozy coolers (Porto on the rocks and fruity cocktails - Malibu and orange juice - and later on some red wine for P. and a Belgian beer for me) and nibbles (Tyrells/Burts chips, French or Swiss salami, thin slices of roast beef and chickpeas - warm and au naturel or spicy and roasted). Then, once our appetite has been stimulated and hunger is well established, we'll close the evening by feasting on dishes* such as pilafs, stir-fries, curries, pan-fried fish or meat with roasted vegetables, salads, pasta, etc...

As you can see, happy hours are as important to us as dinners and we would hate to bypass that wonderful European ritual. This prelude to a supper (although it can sometimes replace it) is a serious social event that helps us slow down at the end of a hard day's work and build strong ties with others. Therefore, we generally prefer when our spontaneous or planned get-together are festive and not rushed as there's no hurry anymore and everybody wants to have fun. Simply put, "l'apéritif" is a way of life and we follow this tradition proudly.

Of course, it would be a crime to serve alcoholic beverages without providing hors d'oeuvres, hence a successful cocktail party cannot take place if appetizers are nowhere in sight. Those tiny bites don't need to be extravagant and costly, yet they imperatively have to be palatable and pair perfectly well with the refreshments people are consuming. For example, canapés, nuts, olives, slices of dried meat, cheeses, savory pastries and vegetable sticks with various dips are always a welcome addition to any late-afternoon gathering.

Life is great. Cheese makes it better.
- Avery Aames, The Long Quiche Goodbye

Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures... 
- M.F.K. Fisher

One of my favorite tidbits are "English Cheese Straws". I find them ever so moreish and irresistibly rich. Besides, they hold a sentimental value for me since they are closely linked to England and the memorable times spent there with my grandparents - I remember baking them a lot together with either my Nan or mother during my early years. Nowaydays, I still make this retro British classic, however the recipe I have created is slightly more modern and elaborate than the one of my childhood (found in Be-Ro's bestselling book).

It is to be said that my intensely crunchy, savoury, flaky, cheddary, buttery and fragrant "Cheddar And Caraway Seed Cheese Straws" are addictively ambrosial and are without a doubt a great addition to any midsummer banquet. Try them yourself and see. I promise that you won't be deceived.

* Follow me on Facebook or Twitter if you want to learn more about our suppers.

Cheddar And Caraway Seed Cheese Straws
Recipe by Rosa Mayland, May 2013.

Makes about 60-70 straws.

Ingredients:
160g Plain white flour
40g Whole wheat flour
2 Tsp Caraway seeds 
1/2 Tsp Fine sea salt
1/3 Tsp Mustard powder
1/3 Tsp Onion powder
80g Unsalted butter
20g Lard
150g Mature cheddar cheese, grated
2 Eggs (63g), beaten
Extra caraway seeds for decorating 

Method:
1. Preheat the oven to 200° C (400° F).
2. Put the flours, caraway seeds, salt, mustard and onion powder in a medium bowl. Add the butter and lard, and rub the fats and flours between the fingers until the mixture is flaky.
3. Mix in the grated cheese.
4. Pour in the beaten egg, gradually, while continuously cutting and stirring with a knife until you obtain a stiff dough.

5. Roll out on a floured surface and cut into 12 x 1.5 cm (5 x 0.6 inch) strips.
6. Pour some caraway seeds in a shallow plate and dip one side of each strip in the seeds.
7. Twist the straws so that the seeded side goes around the strip in a spiral pattern and place them on a baking sheet lined with parchment paper.
8. Bake for 12-14 minutes, until golden brown.
8. Let cool on a rack.

Remarks:
If you wish, the caraway seeds can be replaced with poppy seeds, nigella seeds or cumin seeds, the lard with butter and the cheddar cheese with cantal cheese, salers cheese, gruyère cheese or any semi-hard cheese of your choice.

Serving suggestions:
Serve as appetizer with a glass of white or red wine - fortified wine also is a perfect accompaniment to the cheese straws.

Flûtes Au Cheddar Et Aux Graines De Carvi
Recette par Rosa Mayland, Mai 2013.

Pour environ 60-70 flûtes.

Ingrédients: 
160g de Farine blanche
40g Farine complète
2 CC de Graines de carvi
1/2 CC de Sel de mer fin
1/3 CC de Moutarde en poudre
1/3 de Poudre d'onion
80g de Beurre non-salé
20g de Saindoux
150g de Cheddar, râpé
2 Oeufs (63g), battus
Graines de carvi supplémentaires pour décorer
 
Méthode:
1. Préchauffer le four à 200° C.
2. Dans un bol moyen, mélanger ensemble les farines, les graines de carvi, le sel, la moutarde et l'oignon en poudre. Ajouter le beurre et le saindoux, puis frotter la farine et le beurre/saindoux entre les doigts afin d'obtenir un mélange qui ait la texture sabloneuse. 
3. Ajouter le fromage râpé et mélanger.
4. Verser l'œuf battu, graduellement, tout en mélangeant bien, jusqu'à cobtention d'une pâte ferme.

5. Etaler la pâte sur une surface farinée et la découper en lanières de 12 x 1.5 cm.
6. Dans une assiette creuse, verser les graines de carvi et enrober chaque lanière avec.
 7. Prendre une lanière et la tenir par chaque extrémité, puis tourner dans un sens d'un côté et de l'autre à l'opposé pour former une torsade.
8. Placer les torsades sur une plaque à pâtisserie recouverte de papier sulfurisé. 
8. Les cuire pendant 12-14 minutes, jusqu'à ce qu'elles soient dorées.
9. Laisser refroidir sur une grille.

Remarques:
Si vous le souhaitez, les graines de carvi peuvent être remplacées par des graines de pavots, de nigelle ou de cumin, le lard par du beurre et le cheddar par du cantal, du salers, du gruyère ou tout autre fromage à pâte mi-dure de votre choix.

Suggestions d'accompagnement:
Servir comme apéritif avec un verre de vin blanc ou rouge - ces flûtes peuvent aussi être accompagnées d'un vin fortifié.

TURKEY TIKKA MASALA - DINDE TIKKA MASALA

It was November - the month of crimson sunsets, parting birds, deep, sad hymns of the sea, passionate wind-songs in the pines. Anne roamed through the pineland alleys in the park and, as she said, let that great sweeping wind blow the fogs out of her soul.
― L.M. Montgomery, Anne of Green Gables

November is an in-between month. Neither is it exactly autumn anymore nor can we say that it is yet winter, hence it could be described, to some extend, as devoid of character and drab.  Nonetheless, despite its apparent insipidity, this epoch of the year is far from being dreadfully uninteresting or desperately morose. As a matter of fact, provided that you open your eyes and set aside your prejudices, you'll soon realize that there's something delightfully beautiful as well as totally romantic and dramatic about the late fall season.

Endings and periods of transition are always moving, tragic and, at the same time, incredibly thrilling. Although nights are getting longer and the temperatures are dropping drastically, one cannot refrain from getting excited about the exhilarating scents of firewood and earthy smells of the ground, divinely envigorating crisp air, mad chirp of starlings filling the bushes and persistent croaking of crows, first snowfalls, threateningly black skies, thick mist rolling up the valleys and licking at the creases of the mountains, piercingly sharp sunlight, gloriously fiery and deep lilac sunsets and rusty hues of trees. Blissfully gorgeous sceneries and powerful atmospheres that make you cry and give you the impression of being alive. Mother Nature is the ultimate artist and her life-size chef-d'oeuvres cannot be equalled or leave you impassive.

With the arrival of the bitter cold and dreary weather as well as the long-lasting obscurity, our desire for cocooning grows bigger every day and our craving for meals that are rich, hearty, warming and homey becomes irrepressible. Spending evenings in the cosiness of our apartment or house and enjoying dishes that uplift our soul is just what we need when layers start to pile up under our coat and the lack of natural luminescence affects us physically (low energy), mentally (depression) and emotionally (mood swings).

Although I try to feed healthily and rarely cook meat or anything hyper-nourishing during the week, it doesn't mean that I don't fancy seeing substantial dinners occasionally land on my table. Like any of you, I also love to indulge on less cholesterol-friendly eats such as "Saucisson And Gratin Dauphinois", "Boudin With Apples And Creamy Mashed Potatoes", "Cheesy Spaetzli Casserole", "Basler Mehlsuppe", "Chicken And Mushrooms In Creamy Saint-Marcellin Sauce", "Greek Pork Stew With Quinces" and "Toad In The Hole" or more exotic and invigoratingly spicy chow such as a good curry.

Speaking of which, I have to point out that the cuisine of Asia offers a vast variety of comforting specialities which not only raise your spirits high and fill up your stomach, but also tickle your taste buds wonderfully. One of those soul-soothing delicacies is "Tikka Masala" which I first got to taste in England - my grandmother prepared it with freshly caught North Sea cod which she bought from the local mobile fishmonger.

Different versions of this dish exist (it can be concocted with various meats, fishes and vegetables or even with paneer cheese), but "Chicken Tikka Masala" is by far the most popular of them all, especially in the UK' where it is undisputedly the nation's favorite "Indian" dish. A true British classic which transcends all generations, races, cultures and classes.

And it isn't just our economy that has been enriched by the arrival of new communities. Our lifestyles and cultural horizons have also been broadened in the process. This point is perhaps more readily understood by young Britons,who are more open to new influences and more likely to have been educated in a multi-ethnic environment. But it reaches into every aspect of our national life.

Chicken Tikka Masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish. The Masala sauce was added to satisfy the desire of British people to have their meat served in gravy.

-  Robin Cook, UK former Foreign Secretary

The origin of this creamy and tomatoey stew is highly debated and extremely controversial as nobody seems to know whether it is a street grub which hails from Dehli (Northern India) or if it dates back to the early 1970's and was invented by a Pakistani named chef Ali Ahmed Aslam (check out this article and that one) at his Glaswegian reastaurant. As a result many cuisiniers have tried to hijack its origin and claim credit for it (though without success). Until today its provenance remains a mystery, but that isn't what stops the Brits from eating this scrumptious casserole.

Anyway, why bother and argue about such trivial things? "Chicken Tikka Masala" blends the best of the East and West, and like any great fusion food, it is a true symbol of multiculturalism, tolerance and integration, thus it perfectly represents the precious multifacetedness of Great Britain. Something to be proud of and not to fight over...

Despite having been acquainted with "Tikka Masala" since my early childhood and being an immense fan of curries, the thought of reproducing this delectable fare in my kitchen has never crossed my mind until last year while visiting Prerna's fabulous blog, "Indian Simmer". Her pictures looked so droolworthy that I felt compelled to try her recipe without delay. Needless to say that it was a frank success and it has become a quintessential home meal.

Because I like sharing my coolest discoveries on "Rosa's Yummy Yums", I thought that you'd be happy to find my adaptation of Prerna's fantastic recipe here. Of course, as you know me, I can't abstain from adding my own personal touch to other's creations, so I substituted chicken thighs for turkey breast and for some extra kick and color, I replaced the double cream by sour cream and incorporated ground curcuma plus tomato paste to the sauce. Absolutely exquisite!

Turkey Tikka Masala
Recipe by Prerna at "Indian Simmer" & adapted by Rosa Mayland.

Serves 4.
 
Ingredients For The "Turkey Tikka":
500-600g Turkey breast meat, cut into cubes
1 Tsp Hot paprika
3/4 Tsp Ginger paste
3/4 Tsp Garlic paste
1 1/2 Tsp Coriander powder
1 Tsp Garam masala
1/2 Cup yogurt (any fat % is fine)
1 1/2 Tsp Lemon juice
Salt, to taste
2 Tbs Olive oil
Ingredients For The "Masala (Tomato Sauce)": 
1 1/2 Tbs Olive oil 
1 Onion, chopped
1 Tbs Ginger paste
1 Tbs Garlic paste
1 Tbs Onion powder
1 Tbs Coriander powder
1 1/2 Tsp Powdered black pepper
1 Tsp Garam masala
1 Tsp Powdered fennel seeds
1/2 Tsp Curcuma powder
1 Can (400g) of Diced tomatoes, pureed
2 Tbs Tomato paste 
3/4 Cup (180ml) Sour cream
Salt,to taste
Chopped cilantro, for garnishing

Method For the "Turkey Tikka":
1. To prepare the marinade, mix all the spices together with the yogurt and lemon juice.
2. Add the turkey pieces.
3. Mix everything well. Cover the bowl and let it sit in the refrigerator for at least an hour (or overnight).
4. In a frying pan or wok, add the olive oil and stir-fry the turkey (in small batches) for about 4 minutes or until golden brown on each side (don't cook them through, though). Set aside.
Method For The "Masala/Tomato Sauce":
5. Pour the oil in a hot thick-bottomed pan, frying pan or a wok.
6. Add the chopped onion and stir-fry until translucent, then add the ginger and garlic paste. Turn the heat to medium and let the paste slowly cook for 1/2 a minute.
7. Add the onion powder and spices. Stir-fry for a few second, until fragrant.
8. Add the pureed tomato and tomato paste. Stir well.
9. Let the sauce simmer for about 15-20 minutes (stir occasionally scraping the bottom of the pan), or until the sauce is thick and ressembles a concentrated paste.
10. Add the cooked turkey cubes along with the drippings and the sour cream. Mix well and let the stew simmer for another 10-15 minutes.
11. Turn off the heat, cover with a lid and let the tikka masala sit for at least 10 minutes before serving (this helps the flavors to develop).
12. Garnish with the chopped cilantro and serve.

Remarks:
If you don't like turkey, try making this dish using 4 boneless and skinless chicken thighs or paneer (vegetarian) cut into cubes.
Instead of stir-frying the meat, you can also thread the turkey (or chicken/paneer) pieces onto skewers and then grill the skewered turkey (or chicken/paneer) until done or pop it into the oven for 15-20 minutes at a temperature of 200° C (400° F).

Serving suggestions:

Serve with "Naans" (flatbreads), "Rotis" (tortilla-like pancakes) or "Cumin Scented Green Pea Pulao" (rice pilaf) and accompany with ice cold pale ale (blond beer).

Dinde Tikka Masala

Recette par Prerna de "Indian Simmer" et adaptée par Rosa Mayland.

Pour 4 personnes.

Ingrédients Pour La "Dinde Tikka": 
500-600g de Poitrine de dinde, coupée en cubes
1 CC de Paprika piquant
3/4 de CC de Pâte de gingembre
3/4 de CC de Pâte d'ail
1/2 CC de Coriandre en poudre 
1 CC de Garam masala 
1/2 Tasse de Yogourt (n'importe quel pourcentage de matières grasses)
1 1/2 CC de Jus de citron
Sel, selon au goût 
2 CS d'Huile d'olive
Ingrédients Pour le "Masala (Sauce Tomate)":
1 1/2 CS d'Huile d'olive
1 Oignon, haché 
1 CS de pâte de gingembre 
1 CS de Pâte d'ail
1 CS d'Oignon en poudre
1 CS de Coriandre en poudre
1 1/2 CC de Poivre noir en poudre 
1 CC de Garam masala
1 CC Graines de fenouil en poudre
1/2 CC de Curcuma en poudre
1 Boîte (400 g) de Tomates hachées, réduites en purée
2 CS de Concentré de tomate
180ml de Crème sûre/aigre
Coriandre fraîche, hachée (pour garnir)
Sel, selon goût

Méthode Pour La "Dinde Tikka": 
1. Dans un bol moyen, mélanger ensemble, les épices, le yogourt et le jus de citron.
2. Ajouter les morceaux de dinde.
3. Bien mélanger le tout. Couvrir le bol et laisser reposer au réfrigérateur pendant au moins une heure (ou toute la nuit).
4. Dans une poêle ou un wok bien chaud, ajouter l'huile d'olive et faire sauter la dinde (par petites quantités) pendant environ 4 minutes ou jusqu'à ce que la viande soit dorée de chaque côté (mais pas cuite à point). Mettre de côter.
Méthode Pour le "Massala/La Sauce Tomate":
5. Verser l'huile dans une poêle, une casserole à fond épais ou un wok chaud(e). 
6. Ajouter l'oignon haché et faire revenir jusqu'à ce que celui-ci soit translucide, puis ajouter la pâte de gingembre et d'ail. Baisser le feu à moyen-doux et laisser cuire doucement la pâte pendant 1/2 minute.
7. Ajouter la poudre d'oignon et les épices. Les faire revenir pendant quelques secondes, afin que leur saveurs se développent.
8. Ajouter la tomate en purée et le concentré de tomate. Bien mélanger.
9. Laisser mijoter la sauce pendant environ 15-20 minutes (remuer de temps en temps en raclant le fond de la casserole), ou jusqu'à ce qu'elle soit épaisse et que presque toute l'eau se soit évaporée (un concentré de sauce).
10. Ajouter les cubes de dinde cuits avec le jus de cuisson et la crème sûre. Bien mélanger et laisser mijoter à feu doux pendant encore 10-15 minutes. 
11. Eteindre le feu, couvrir avec un couvercle et laisser le tikka masala reposer pendant au moins 10 minutes avant de servir (cela contribue à développer les saveurs).
12. Garnir avec un peu de coriandre fraîche et servir. 

Remarques:
Si vous n'aimez pas la dinde, vous pouvez faire ce plat avec 4 cuisses de poulet désossées (et sans peau) ou du paneer (végétarien), coupé(e)s en cubes.
Au lieu de dorer la viande à la poêle ou au wok, il vous est aussi possible d'enfiler les morceaux de poulet (ou dinde/paneer) sur des brochettes et les faire dorer au grill jusqu'à ce que la viande soit cuite ou au four à 200° C pendant 15-20 minutes.

Suggestions d'accompagnement:
Servir avec des "Naans" (pains plats), des "Rotis" (galettes ressemblantes à des tortillas) ou du "Pulao Au Cumin Et Petits Pois" (riz pilaf) et accompagner avec de la bière blonde bien froide.

WELSH CAKES - GÂTEAUX GALLOIS

Feasting is also closely related to memory. We eat certain things in a particular way in order to remember who we are. Why else would you eat grits in Madison, New Jersey?
- Jeff Smith 'The Frugal Gourmet Keeps the Feast' (1995)

Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.
- Charles Pierre Monselet (1825-1888)

There are some memories which we simply cannot forget or erase. They stay forever inked in our brains and branded in our heart, no matter what happens to us in life or how we feel now about the people they imply...

My mother and father are awfully manipulative, considerably messed up, highly harmful, terrifyingly tyrannic and disfunctional, but although I have not spoken to those two beings since eight years and I don't regret cutting off all contact with them (the only solution left for me if I wanted to get healthy again, to maintain my sanity as well as to reclaim my independence), certain past events just can't be washed away that easily, especially if they are enjoyable and linked to food - one of my biggest pleasures and weaknesses.

I might not have been blessed with selfless, non-narcissic, affectionate and dedicated parents who had a healthy relationship with one another or their children and who were capable of ridding themselves from their demons, yet I have to admit that regardless of all the stuff they have put me through and how much they have hurt me, treated me disrespectfully, caused me to doubt myself, brought me to my knees, supressed my self-confidence, transformed me into a willing "slave", vampirized me and deeply bruised my ego, soul as well as body, I still recall the rare and happy moments when what was left of their kind nature transpired through the thick veil of toxic poisoning that kept them emprisoned in frustration, hate and affliction.

Being a person who prefers to dwell on the positive side of things instead of choosing to get galvanized by negative thoughts, I cherish those cheerful and peaceful times and try not to focus on events that caused me a lot of pain and distress even if I know I'll never be able to obliterate them totally from my mind. Their hurtful legacy has marked me for the rest of my existence and there's nothing I can do about that, nonetheless, even if they didn't bring me up conventionally I have to point out that, at least, they have taught me to cultivate a fervor for quality fare and fine dining. This passion later turned into a serious hobby to which I am a 110% dedicated and which I need to survive. I am grateful for this heritage as it has got me through the tough periods in my existence (read article on that subject here).

It seems many emotionally handicapped people show their feelings for their kids by feeding them like kings. It is their way of expressing their emotions and thoughts. I guess it is for that reason that eating is often associated with well-being and is quite regressive. In my case, I know that what graced my plate never failed to bring a smile on my face and had the same effect on me as the warm kisses on the cheeks or an affectionate hugs I sadly never received and always dreamt of getting - until today, it is a mystery whether they truly love me or not.

For instance, I will always remember coming back home from school to an apartment smelling gorgeously of homemade dishes and freshly baked goods that my mum had been preparing while I was arduously studying. This filled me with joy and lifted my spirits. A breath of fresh air after a hard day of learning in an environment that was quite depressing for the outsider and social misfit that I was. Food transported me to another world and had a strong impact on my mood - it still does nowadays.

There was one sweet chow I particularly liked to find on the kitchen table when I got home in the afternoon: "Welsh Cakes", a wonderful speciality which hails from Wales in the UK. I can't think of something more soothing and addictive than those round doughy delights. One little bite of them babies was enough to make me forget my exam stress and the fact that I was singled out by my peers and didn't have many friends. As if by magic, all my problems vanished and I was overwhelmed with pure contentment.

A genial hearth, a hospitable board, and a refined rusticity.
- William Wordsworth

Unlike other patisserie products, "Welsh Cakes" are never baked in an oven. Actually, they are very shortly cooked on a bakestone, a hot plate or in a heavy metal pan. This humble confection is made from butter (or lard and margarine when it comes to the cheap version), self-raising flour (or plain flour to which baking powder has been added), castor sugar, currants, eggs as well as a little milk and salt. They are a variant of the flat griddle-breads and scones found throughout the western and northern parts of Britain, though they are flatter and a lot denser in mass and texture than the latter.

In the past, "Pice Ar Y Maen" (Welsh for "cake on the stone", also called "Cacennau Cri") were fried in a cast-iron skillet or in a kind of Dutch oven (three-sided tin oven) placed in front of the flames of the kitchen fire. At this time, yeast was used as the raising agent as baking powder appeared only after the mid 19th century. Each family prepared them slightly differently and had their own secret formula which was passed from down to daughters (some included honey, mace, cinnamon, nutmeg, currants or even ginger).

"Welsh Cakes" are lusciously soft and humid on the inside, delightfully crispy on the outside and have a nice chewy touch thanks to the moistened dried fruits. It is recommended to eat them while they are fresh and still warm as it is then that they are at their best. Unless you have tasted that artisan deliciousness, you'll never be able to imagine how fabulous it is or to understand why the Welsh folk venerate this afternoon tea delicacy so much as it is quite incomparable.

As a matter of fact they are absolutely irresistible, incredibly ambrosial, gustatively fullfilling and so moreish in a manner only warm pastries can be. It is impossible not to stuff your face with them and end up exploding after having giddily swallowed your upteenth "Welsh Cakes" in a row. Once you start, there's no stopping you.

The recipe I am presenting today is based on the one that has been followed by both my granny and mama so, as you can imagine, it is very traditional and far from being recent. As a matter of fact, I bet it dates back to the early 50's. Of course, since I am a perfectionist and it is my habit to add my owm personalized touch to things, I fiddled with it in order to ameliorate and customize it a little by ajusting the quantity of milk used as well as by adding a few grams more sea salt and raisins.

This combination of homely ingredients and rich flavors is simply perfect. As a result, my "Welsh Cakes" are dangerously hooking and refined despite their modest origins. So, my question is the following: are you strong enough not to fall under their spell? Nah, I bet not and why bother resisting? You know you'd never win that battle!!

~ Welsh Cakes ~

Recipe by Rosa Mayland, April 2012.

Makes about 14-16 Welsh Cakes.

Ingredients:
225g (8oz) All-purpose flour

1 1/4 Tsp Baking powder

1/2 Tsp Fine sea salt
100g (4oz) Unsalted butter, cut into small cubes
50g (2oz) Castor sugar
60 g (2oz) Currants
1 Egg (63g)
4-5  Tbs (60-75ml) Milk

Peanut oil, for frying

Extra castor sugar for dusting (optional)

Method: 

1. Combine the flour, baking powder and salt together.

2. Rub in the butter.

3. Stir in the sugar and currants.
4. Beat the egg together with the milk.

5. Add this mixture to the one in the bowl and combine in order to obtain a ball of dough. Knead lightly.

6. Roll out the pastry until it is about 5 mm (1/4 inch) thick.

7. Cut into rounds with a 6cm (2.4 inches) fluted cutter and re-roll the trimmings.
8. Fry each pastry rounds in a moderately hot cast-iron pan or frying pan for about 2-3 minutes on each side, or until lightly browned.

9. Let cool on a rack or eat while still warm.

Remarks:
If you want your "Welsh Cakes" to have a spicy edge, then you can add  1/2 tsp mixed spice to the dry ingredients.

Serving suggestions:

Serve them warm or cold, plain or dusted with sugar, with butter or clotted cream and jam.

~ Gâteaux Gallois ~

Recette par Rosa Mayland, Avril 2012

Pour environ 14-16 Welsh Cakes.

Ingrédients:
225g de Farine
1 1/4 CC de Poudre à pâte/lever
1/2 CC de Sel de mer fin
100g de Beurre non-salé, coupé en petit cubes
50g de Sucre cristallisé
60g de Raisins secs foncés
1 Oeuf (63g)
4-5 CS (60-75ml) de Lait
Huile d'arachide, pour frire les gâteaux
Sucre cristallisé, pour saupoudrer les gâteaux

Méthode:
1. Mélanger la farine, la poudre à lever et le sel ensemble.
2. Ajouter le beurre et sabler du bout des doigts.
3. Incorporer le sucre et les raisins secs.
4. Battre l'oeuf avec le lait.
5. Ajouter le mélange liquide à celui dans le bol et bien incorporer à l'aide d'un couteau afin d'obtenir une boule de pâte. Pétrir très légèrement et rapidement.

6. Etaler la pâte à une épaisseur d'environ 5 mm.
7. Découper des cercles à l'aide d'un emporte-pièce cannelé de 6cm.
8. A feu moyen et dans un peu d'huile (1 CS), faire frire chaque rond de pâte dans une poêle pendant environ 2-3 minutes de chaque côté, ou jusqu'à ce que les cakes soient dorés.
9. Les faire refroidir sur une grille ou les manger lorsqu'ils sont encore chauds.

Remarques:
Si vous voulez que vos "Welsh Cakes" aient une saveur épicée, alors je vous recommande d'ajouter 1/2 CC de mixed spice au ingrédients secs (recette: 1 CS cannelle en poudre, 1 CC de coriandre en poudre 1 CC de noix de muscade en poudre, 1/2 CC de gingembre en poudre, 1/4 CC de tout épice en poudre et 1/4 de clous de girofle en poudre).

Idées de présentation:
Servir les Welsh cakes encore chaud ou seulement une fois refroidis.

Ils peuvent être mangés tels quels ou saupoudrés avec du sucre cristallisé ou encore avec de la confiture et du beurre/de la "clotted cream".