Welsh Breakfast

In French

Miss Méloë, our dear Consulting Blogger, said it a fiew weeks ago, some delicaties from across the Channell could scared (Dear opposants to British « cuisine » could I remind you that snails and Froggs are also quite scary, as a dish, I mean…)… The product I want to highlight is the Laverbread, a Welsh speciality which doesn’t seem really appealing at first sight, I give you that.



What is laverbread (from the Welsh: bara lafwr or bara lawr… don’t ask me to pronounce it)? simply seaweed To prepare it, the seaweeds are boiled during several hours before being chopped or mashed. The result is the gelatinous past you could see on the first pic. You could have it like this, on toast, or use in a sauce for the traditional dishes of lamb, crab or monkfish. Or you could have it as the laver-soup (cawl lafwr). Last, you could use it in the recipe I will give you in a few lines, a recipe explained to me by my friend Stuart, a welsh chef (but not an « amateur » of Laverbread, tho…)

This seaweed is linked to the town of Penclawdd (South Wales, but North of the Gower Peninsula), and for breakfast, you associate it with cockles (I don’t, but I don’t like seafruit generally). It still uses by the Welsh today, it’s not simply a touristic of folkloric dish. Furthermore, it has huge nutritional assets, a strong proportion of proteins, iron and high level of vitamins B2, A, D and C.

Before giving you the recipe, I let the last world to the famous Welsh actor, Richard Burton, who used to say about laverbread that it was the « Welshman’s caviar ».

Welsh Breakfast

for 4 PEOPLE

½ cup of oil, 8 large Eggs, 8 rashers of bacon, Tin of laverbread, Rolled Oats, Juice of a whole lemon, Pinch of salt and pepper, Knob of butter.


IMG_5267Mix the laver bread, oats, lemon juice, salt & pepper together in a large bowl and split into four.

In your hand, form large patties (or 8 small patties if you prefer) leave these on a sheet of greaseproof paper.

Into one large frying pan, place the 8 rashers of bacon and fry on both sides till nice & brown (place these on a baking sheet and put in a warn oven to maintain heat).

Into this frying pan add the knob of butter to lift the bacon juices place all the Laver bread patties and cook on both sides.

Meanwhile put the ½ cup of vegetable oil into second frying pan with the 8 eggs and gently fly to your own liking.

Arrange on each plate the patties, 2 rashers of bacon and 2 eggs

(it is also traditional to fry cockles in the bacon fat with the laver bread patties but this is not essential, as the taste can be a little strong for some people).

Enjoy !



Perfect scones (in English)

The simpliest recipes are always the hardest to master, but I think this time, I have the perfect recipe of scones…


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First, the result… for some motivation!


Ingredients : 450g flour, 80g diced butter (really, really cold!), 80g sugar, 2 eggs (+ 1 for glazing, that means 3 eggs), 5 tsp baking powder (this is the Paul Hollywood’s touch… And it’s quite logical, because the scones dough is quite heavy, so it’s need a lot of help to rise correctly!), 160ml of milk (maybe more, maybe less…).

To serve : A good raspberry or strawberry jam (somebody has a recipe?) and clotted cream.

Preheat the oven to 220°C and grease and line your baing tray.

Pour the floor in the food-processor bowl and add the diced butter (this is the part I am lazy… because you could do it by hand with softened butter… but it’s last too long for my taste…), mix for 2 minutes, until the mix looks like breadcrumbs.

Add the sugar, 2 eggs and the baking powder and mix delicately with a wood spoon. Be careful to incorporate all the ingredients together. Then, add the milk… Tricky part! The recipe told me 250ml, except that 130ml were enough… So, my advice is to add first 100ml, then add more, according the texture of the dough (it must be lighlty moist and sticky).

Sprinkle your work surface with flour and put the dough onto it. Sprinkle some flour on the top of it. Fold the dough un half, then turn it to 90° and repeat. This operation will add air to yhe dought and help the scones rise. but not overwork the dough.

Roll the dough to 2.5cm thick and cut circles of 6cm… You have enough for a dozen.

Put the scones on the baking tray and let them rest for a few minutes. Beat the egg with a pinch of salt to glazze the top of the scones. Be careful not to let the glazing run down the sizes: it’s not for aestheticism, but it will prevent them to rise properly. 

Put in the oven for 12 to 15min (keep an eye on them!), the top must be golden-brown.

Leave the scones to cool, the split in half and add jam and clotted cream (or clotted cream and jam); they also lovely with gratted cheese…

Enjoy !

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