If you've been reading my blog, you know we've had power outages due to snow, and no oven due to a fire. But now we are back on track. The last nor'easter (#4 in 3 weeks) turned out to be no more than a dusting of snow here in southeastern Connecticut, and our new range was delivered before that!
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| Ready to pop in my new oven! |
Which means I'm ready to try out some more Welsh recipes. I've been dying to try a recipe for Welsh Goat's Cheese and Leek Tart. I'm happy to say it did not disappoint. Wonderful aroma and flavor filled our home and satisfied the senses. Served with a hot bowl of soup, it was perfect for a cold winter's day.
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| Wish you could smell these Welsh Goat's Cheese and Leek Tarts! |
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| Served with a vegetable soup |
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| A warm lunch for a cold winter's day |
2 sheets puff pastry (ready-made)
Whole Grain Mustard
2-3 Leeks, sliced
4-6 slices bacon, chopped
1 Tbls. Olive Oil
6-8 oz. Goat's Cheese
Heat oven to 350 degrees. Unroll puff pastry onto foil lined baking sheet. Turn up edges of pastry. Brush mustard on center areas. Set aside.
Saute leeks and bacon in olive oil until lightly browned. Spread on top of mustard. Crumble Goat's cheese down middle. Bake 20-30 minutes. Serves 4.
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| The "cheese" in these mini cakes isn't really cheese |
Next up is Welsh Cheese Cakes, but there is no cheese in it! The "cheese" is actually a simple cake dough. Despite the fancy crosses, it's quick and easy to prepare and pop in the oven.
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| Welsh Cheese Cakes hot out of the oven |
2 Ready-made Pie Crusts
6 tsp. Black Currant Jam
2 Eggs, slightly beaten
2 Tbls. Butter (or Olive Oil)
1/2 tsp. Baking Powder
1/2 tsp Vanilla Extract
2 packets Stevia
2/3 cup Organic Oat Flour
Heat oven to 350 degrees. Lightly oil muffin tins. Unroll pie crust. Using a 3" round pastry cutter or glass, cut out 12 rounds. Place in muffin tins, then drop 1/2 tsp jam in each. Set aside.
With remaining pie dough, cut 24 thin strips. Set aside.
Combine next 6 ingredients. Spoon mixture on top of jam. Place 2 pie dough strips on top of this "cheese" mixture. Bake 25-35 minutes. Allow to cool on rack 10 minutes before removing from muffin tin. Serves 12.
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| Makes a nice snack with a hot cup of tea |
Last, I made Buck Rarebit. Buck Rarebit is a hardier version of Welsh Rarebit. Rarebit is cheese sauce over toast. Buck Rarebit adds spinach and poached eggs. I thought the ingredients sounded great for a snowy weekend breakfast, but in the future I'll save it for lunch or dinner. For one, it was too complicated for my foggy morning brain to deal with; two, my dishwasher (Gary) complained I used every dish in the house; and three, it was so rich and filling we both needed naps immediately after breakfast! Aside from that it was a great!
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| Buck Rarebit (Welsh Rarebit with Spinach and Poached Egg) |
Buck Rarebit
4 slices whole grain toast
Spinach, steamed and drained
2 Tbls butter (or Olive Oil)
2 Tbls Organic Oat Flour
1 tsp Whole Grain Mustard
2 tsp Worcestershire sauce
Dash Cayenne Pepper
Salt and Pepper to taste
1/2 cup cream (or Almond Milk)
1 - 1 1/2 cups shredded Cheddar Cheese (or GoVeggie Lactose Free Cheese)
1/2 cup beer (optional)
4 eggs, poached
Toast bread. Set aside.
Steam and drain Spinach. Set aside.
Combine next 8 (or 9) ingredients to make a cheese sauce. Start by melting butter in sauce pan, stir in flour and cook until lightly browned. Mix in all ingredients, saving the cheese for last. Cook until cheese is melted and sauce is smooth. Keep warm.
Boil water, reduce heat to medium. Swirl water and drop one egg at a time into middle of swirl until poached (or place egg in metal ladle and dip in hot water until poached).
Assemble Buck Rarebit by placing 2 slices toast on each plate, top with spinach, pour on cheese sauce and top with 2 poached eggs. Serves 2 (or 4 for a lighter meal).
See:
Laura S. Pringle is the author of The Pringle Plan, a series of educational guides.
See books by Laura S. Pringle on Amazon
©2018 Laura S. Pringle. All Rights Reserved.
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