W~yau Mewn Caws (Eggs in Cheese) is a classic Cymric (Welsh) recipe for a working man's harvest-time snack served several hours before the main meal.
The full recipe is presented here and I hope you enjoy this classic Welsh version of Eggs in Cheese.
120g o gaws aeddfed (coch i effaith)
3 llwy fwrdd o gennin syfi
4 bowlen addas i'r popty wedi eu iro'n dda
torth Ffrengig hir wedi ei chynhesu neu dorth gron
halen a phupur du
Rohddwch 2 w~y (wedi eu cracio) ym mhob bowlen cyn gratio'r caws a'i rannu rhwng y bowlenni. Rhoddwch hanner llwy fwrdd am ben y cyfan cyn trosglwyddo'r bowleni i bobty wedi ei gynhesu i 200C. Pobwch am 8 munud, neu nes fod y gwynwy wedi coginio drwyodd a'r melynwy yn dal yn feddal.
Tynwch o'r popty gan roi digon o halen a phupur am ben y cyfan yna rhannwch yr 1 llwy fwrdd o'r cennin syfi yn weddill am ben y caws. Gweinwch yn unionsyth gyda tafellau o fara cynnes.
Origin: Welsh Period: Traditional
This dish was often traditionally made as a 'work supper', a kind of big snack prepared and served many hours before the end of day meal served after the day's harvest was done.
120g of mature cheese (preferably red for effect)
3 tbsp chives
4 well-greased heat-proof bowls
French loaf or batch loaf, warmed in the oven
salt and black pepper
Place 2 cracked eggs in each bowl then grate the cheese and divide evenly between the bowls. Place half a tablespoon of the chives on top of the cheese before placing the bowls in an oven pre-heated to 200°C. Bake for 8 minutes, or until the whites are set and the yolks are still soft.
Take out of the oven, season well, then divide the remaining tablespoon of chives between the bowls. Serve immediately, accompanied by generous slices of warmed bread.
Aubergine/Eggplant Rolls Stuffed with Spinach
Origin: British Recipe Period: Traditional
This is a classic vegetarian dish dating back to the 1890s and the recipe shows a strong Mediterranean influence.
2 peeled aubergines, sliced lengthways 5mm thick (discard the outside skin slices)
3 tbsp olive oil
4 tbsp raisins
4 tbsp pine nuts, toasted
2 garlic cloves, peeled and crushed
200g fresh spinach, washed, dried and finely shredded
2 tbsp crème fraîche
1/4 tsp cayenne pepper
2 tbsp freshly-chopped coriander
4 spring onions, trimmed and finely sliced
60g mature cheese, grated
salt and black pepper, to taste
Blanch the aubergines by dropping in boiling water. After 2 minutes remove with a slotted spoon and set aside to drain.
Heat the oil in a pan over medium heat then use to cook the spinach, raisins and garlic for about 5 minutes, or until the spinach has wilted. Now stir-in the crème fraîche along with the spring onions, pine nuts, cayenne pepper and coriander. Cook until warmed through then season well and take off the heat.
Stir the mixture to combine then place a tablespoon in the centre of each aubergine slice. Roll these up then place in an oven-proof dish with the open end facing down so the rolls hold together. Sprinkle the cheese over the top and place in an oven pre-heated to 180°C. Bake for about 20 minutes, or until the cheese is golden and bubbling then serve as a starter with a Feta chese based salad.
Egglant-God's Vegetable Version of a Duck-billed Platypus
Catching sight of my reflection
In a rich deep purple dream
Tumbling in the throes of night time
Where Gingerbread men convene
I'd like to have a tough skin
Like all the eggplants have
Everyone could call me names
Hurt bouncing off like rain.
But, if we all had this tough skin
There would be no variety,
No feeling, no creative thoughts, no love,
Just a bunch of tough purple blobs
Shaken awake by the Gingerbread man,
He held his chubby fingers up to his mouth,
Whispering wisdom into my ear,
"In our differences we are complete."