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Recipes

Starters

Starters (Cychwynyddion)

Main Courses

Main Courses (Prif Gwrs)

Accompaniments to Main Courses

Bara Lawr (Laver Bread)

Llysiau Gyda Saws Caws (Vegetables in a Cheese Sauce)

Llysiau Pob (Roast Vegetables)

Pastai Tatws (Potato Pie)

Stwns (Mash)

Stwns Moron (Carrot and Swede Mash)

Stwns Rwdins (Swede Mash)

Swffle Bara Lawr (Laverbread Soufflé)

Tatws Popty (Potatoes in the Oven)

Tatws Pum Munud (Five-minute Potatoes)

Tatws Trwy Crwyn (Potatoes in Their Skins)

Teisennau Tatws (Welsh Potato Cakes)

Dessert

Dessert (Pwdin)

Breads, Cakes and Pastries

Breads, Cakes and Pastries (Bara, Cacenau a Phastiod)

Sauces

Sauces (Saws)

Snacks

Snacks (Byrbrydau)

Drinks

Drinks (Diodydd)

Bwydydd Cymraeg (Welsh Foods)

These recipes, for the most part, originate in Wales or are recipes from the colony in Patagonia. Otherwise they are modern recipes incorporating traditional ingredients.

As a predominantly agrarian tenant economy much of the traditional cooking of Wales reflects this heritage. Traditional food tends to be simple, utiliznig readily-available ingredients and those cuts of meat that were not readily saleable. Of late, however, many chefs have begun re-examining and re-interpreting these dishes. Novel dishes, incorporating local ingredients but using international techniques have also begun to appear on the culinary scene and though the overall list of dishes is biased towards the traditional some of these later dishes are also presented here.

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Copyright © 2005–2007, Dyfed Lloyd Evans