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Recipes

Starters

Cawl (Soup)

Cawl Bara Lawr (Laver Soup)

Cawl Cennin (Leek Soup)

Cawl Cig Oen (Lamb Broth)

Cawl Mamgu (Grandma's Soup)

Cawl Tatws a Chennin Syfi (Potato and Chive Soup)

Cawl y Carolwyr (Carollers' Broth)

Cawl y Gaeaf (Winter Broth)

Corgimwch dell Patagonia (Prawn Patagonia)

Goat's Cheese with Beetroot and Wild Herbs (Caws Gafr gyda Betys a Llysiau Gwyllt)

Pâté Cregyn Gleision y Fenai (Menai Straits Mussel Pâté)

Potes Cennin (Leek Soup)

Potes Cennin a Thatws (Leek and Potato Soup)

Primavera

Salad Cennin, Afalau a Chnau Ffrengig (Leek, Apple and Walnut Salad)

Teisennau Eog Dyfrdwy (Dee Salmon Fish Cakes)

Main Courses

Main Courses (Prif Gwrs)

Accompaniments to Main Courses

Main Course Accompaniments (Ychwanegion)

Dessert

Dessert (Pwdin)

Breads, Cakes and Pastries

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

Sauces

Sauces and Jams (Saws a Jam)

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