Brecwast Bara Lawr
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Original RecipeY gwymon Porphyra leucostica a Porphyra umbricalis yw bara lawr. Fel arfer mae'n cael ei baratoi if frecwast ond gellid ei ddefnyddio fel llysieiun gyda chig oen rhost hefyd. Cynhwysion
300g bara lawr Y peth gorau yw hel bara lawr ffrès o lan y mor. Dylid ei feddalu drwy ei ferwi mewn d¯r a halen am tua 40 munud, neu nes i'r gwymon ddechrau torri i lawr. Wedyn dylid tynnu'r dŵr cyn gwasgu'r bara lwar mewn tywel. Ar y pwynt yma dylid gallu siapio'r bara lawr i siâp cacen cyn ei rolio yn y blawd ceirch. 
English TranslationLaverbread, bara lawr in Welsh, is made from seaweed, Porphyra leucostica and Porphyra umbricalis. Typically it is prepared for breakfast though it can also be served as a vegetable to accompany roast lamb. Ingredients:
300g laver Method:The best thing is to get fresh laver from the sea shore (though shop-bought will also work). If using fresh soften by plunging in lightly-salted boiling water for about 40 minutes, or until the seaweed begins to break down to a slurry. Drain, allow to cool then wring in a tea towel. At this point it should be possible for you to shape the laver into small cakes before rolling the the oatmeal. Put a frying pan on the fire and add a little oil and begin frying the bacon. Add the laver cakes and fry until the oatmeal begins to brown and the laver cakes are cooked through. Welsh Modern seaweed oats seaweed, breakfast, snack, grains, wild laver, oatmeal, bacon, oilMethod:The best thing is to get fresh laver from the sea shore (though shop-bought will also work). If using fresh soften by plunging in lightly-salted boiling water for about 40 minutes, or until the seaweed begins to break down to a slurry. Drain, allow to cool then wring in a tea towel. At this point it should be possible for you to shape the laver into small cakes before rolling the the oatmeal. Put a frying pan on the fire and add a little oil and begin frying the bacon. Add the laver cakes and fry until the oatmeal begins to brown and the laver cakes are cooked through. |
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