The Taste Traveller

welsh cakes

Treat time! This recipe is sort of in honour of a good friend of mine. We were flatmates for several years in London and he was just here for his third visit! He would usually bring back a package of Welsh cakes when he'd gone home for a visit to Wales. It never occurred to me to try making them until recently for some reason, but now I know I'll be making them again soon. They are easy, light, and although there isn't a lot going for them as far as healthy eating, something I try to do here for the most part - they are such a lovely treat! The currants in them remind me of some scones with lemon and currants a cousin of mine used to make and I haven't had in years. Of course these go wonderfully with a nice cuppa! Enjoy! 

I adapted these only slightly from a recipe in my Muffins and More (Company's Coming) book, reducing the salt and sugar just slightly. Their recipe calls for a mix of mixed peel and currants (which my flatmate confirmed is authentic) but I just used currants for the full measurement. I browned these a little more than they likely should be here, but it didn't end up mattering at all - they were lovely. Here's the recipe:

Ingredients:

• 2 cups (500 ml) all-purpose flour
• 1/2 cup (125 ml) granulated sugar
• 2 teaspoons (10 ml) baking powder
• 1/4 teaspoon (1 ml) salt
• 1/4 teaspoon (1 ml) nutmeg
• 1/4 teaspoon (1 ml) cinnamon
• 1/2 cup (125 ml) butter
• 3/4 cup (175 ml) currants

Method:

In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and cinnamon. 

Cut in butter until crumbly, using a fork or pastry cutter. 

Stir in currants. 

Beat egg with a fork. Add the milk.

Stir into the flour, spices, butter and currant mixture. 

Form into a flattened circle and roll out to about 1/4 inch (2/3 cm) thick on a floured surface. 

Cut into 3" (7 cm) rounds or smaller. 

Place in pan, something non-stick works well, and cook over medium heat until brown on both sides. Depends on the size you cut your circles as to how many you will end up with. 

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low fat granola

I love to have a snack of muesli or granola with yoghurt or milk at night. For the purposes of this post, let’s talk granola. It’s good in the morning of course, but at night - well, it’s simply great comfort food without the guilt. In principle anyway. The thing is, with store-bought granola you get ingredients you don't need and often don't want and the not-so-good stuff really cancels out the good stuff. I know what I like - a bit of crunch, but not too sweet and I want to know what’s in my granola. So, I like to make my own. I prefer more seeds than nuts and a good amount of dried fruit.

I have looked at a lot of recipes to see what other people found worked and gather any useful information - and I did get a few ideas. At Smitten Kitchen I got an idea I have yet to try - using pumpkin butter mixed in with the granola and also storage tips (freeze it!).  I got the idea for adding molasses from Martha Stewart. I love molasses in my bran muffins, but they’re rich, so I just suggested a hint here. I also included a little water in my liquid ingredients. Go ahead and substitute apple or orange juice here if you like, but I suggest using unsweetened if you do.

Lastly, I’m a big fan of homemade apple sauce. By applesauce I mean just plain apples, simmered until soft and puréed. Here, they serve as added moisture and a natural sweetener. I’ve listed a few of my sweeteners as optional to give you the wiggle-room to make this even less sweet if you prefer. Tweak to personalize and have fun! Storage: airtight container (glass jars are ideal). It will keep well for several weeks. Alternatively, freeze in an airtight container. It will last for a few months (if you can make it last that long!). 

Ingredients:

Dry:

• 4 cups (1000 ml) old-fashioned oats (not quick or instant)
• 1/2 cup (125 ml) ground flax
• 1/4 cup (60 ml) wheat germ
• 1 tablespoon (15 ml) cinnamon
• 1/2 teaspoon (2 ml) nutmeg
• 1/4 teaspoon (1 ml) sea salt

Dry (optional)

• 1 cup (250 ml) coconut flakes (shredded, unsweetened coconut)
• 1 cup (250 ml) almond slivers
• 1/2 cup (125 ml) sunflower seeds
• 1/4 cup (60 ml) sesame seeds
• 1 cup (250 ml) pumpkin seeds, not roasted (green (hulled) pumpkin seeds, sometimes called pepitas)
• 1/2 cup (125 ml) of any kind of dried fruit (raisins, cranberries, dates, apricots). I like to chop some of this portion to disperse them further.
• 1/4 cup (60 ml) chopped banana chips or your favourite nut or combination

Liquid:

Note: I consider most of these optional so play around with the amounts and which ones you use. I do something different almost every time I make my granola. I would recommend adding a little of one of the sweeteners and one or two of these that add a liquid element to the mixture. For instance, at least a little maple syrup, agave nectar or honey, a touch of oil and the vanilla. If you add the apple sauce you may find you want to bake it for longer to get it drier and crunchier. 

• 1 to 1 1/2 cups (250 to 375 ml) apple sauce (preferably homemade, sugar-free – just plain ‘ol apples), Optional.
• 4 tablespoons (60 ml) or 1/4 cup maple syrup
• 1 tablespoon (15 ml) honey
• 1 tablespoon (15 ml) brown sugar (optional)
• 2 tablespoons (30 ml) or 1/8 cup agave nectar (if you have it and you can use this in place of the maple syrup and honey if you prefer). Optional.
• 1 tablespoon (15 ml) vegetable, grapeseed or sunflower oil
• 1 teaspoon (5 ml) blackstrap molasses (optional)
• 1 teaspoon (5 ml) orange zest (optional)
• 1/4 cup (60 ml) water
• 1 tsp (5 ml) vanilla

Method:

Preheat oven to 325° F (162° C/Gas Mark 3). Feel free to adjust this - baking for longer at a lower temperature. Ovens vary so please use my guidelines as just that and check your granola often. What takes 30 minutes to reach the desired crunchiness in my oven may take more or less in yours. 

Line two baking sheets with parchment paper. 

Mix all the dry ingredients together except for the dried fruit, coconut and almonds. 

In a separate bowl combine the wet ingredients. 

Gradually add the liquid to the dry ingredients, stirring well after each addition. 

When all the dry ingredients are coated, spread out evenly on the parchment paper-lined baking sheets using a rubber spatula. You may need to bake in batches depending on the size of your oven. 

Bake for 35 to 45 minutes, removing the pans every 10 minutes to stir.  

At about the 25 to 30 minute point, remove the pans from the oven and add the coconut and almonds. Place back in the oven and continue to cook until golden brown, checking every ten minutes.

Let it stand for 20 to 25 minutes to cool then add the dried fruit. 

To serve: I'm sure you have a favourite way to eat your granola. I like mine best with a little plain yoghurt and a bit of fresh fruit. Mmmm! 

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apple cheddar and yoghurt scones

These are the sort of scones that make me think of words like scrumptious and delectable - words I don't really use on a regular basis, if at all, but that fit the bill here. They also remain in the 'pretty healthy' category - with apple adding most of the moisture (oooooh, and they are moist!) and yoghurt a lighter alternative to heavy cream. Then there is the cheddar cheese. Just enough and so good with the apple. I adapted them just a little from a recipe on Smitten Kitchen, also referencing my The Complete Canadian Living Baking Book: The Essentials of Home Baking and Muffins and More (Company's Coming) to see how those books handled any kind of cheese scone and what they used for moisture. On my first batch I added less yoghurt and a little milk. It works to add just a little more yoghurt too (as the ingredient amounts below do), as I did on the next batch. My scones come out very moist with this proportion but perhaps you would prefer a slightly less moist result. Play around! At Smitten Kitchen she added an egg wash, which I did not and I just added a very light sprinkle of sugar on top before putting them in the oven. Try a little milk wash on top or a little grated cheese on top as an alternative or go ahead and do the egg wash as those do add a nice touch. I often like to add a little butter or jam, or even honey to my scones at the table, but these I enjoyed just as-is.

Eat these up quickly (as if you'll be able to stop yourself from doing anything but!) as they are best fresh. I recommend warming them up after they have cooled (and the next day) as they really are the best warm. Another idea is to freeze up the dough, with the scones cut, and just add a few minutes onto the baking time. That way you can treat yourself mid-week or have an easy addition to a lazy weekend breakfast. 

Ingredients:

• 2 firm tart apples 
• 1 cup (250 ml) all-purpose flour
• 1/2 cup (125 ml) whole wheat flour
• 1/4 cup (50 ml) sugar
• 1/2 tablespoon (7 ml) baking powder
• 1/4 teaspoon salt (1 ml) 
• 6 tablespoons (3 ounces – between a 1/4 and 1/2 cup) unsalted butter (or if using salted cut the salt measurement above), chilled and cut into small cubes. 
• 1/2 cup (125 ml) sharp cheddar, shredded (white preferably)
• 1/2 cup (60 ml, 2 ounces) yoghurt (full fat or at least 2%)
• 1 large egg

Method:

Preheat oven to 375 °F (190 °C).

Line baking sheet with parchment paper.

Peel and core apples, then cut them into small chunks or slices. Try to cut them uniformly so they cook at the same rate.

Place them in a single layer on the lined baking sheet and bake them until they are just slightly coloured and still slightly firm (I test mine with a fork). It will take about 15 to 20 minutes depending on the size of the pieces. Let them cool if you are making the scones right away - placing them in the fridge or a very cool place if necessary. 

You can bake these ahead of time, or just keep the oven on after baking them and put the scones in a few minutes later.

Combine flour, sugar, baking powder and salt together. Set aside.

Using a pastry blender or your fingers mix the butter into the flour mixture. 

Finely chop the baked apple pieces, and add them along with the cheese, egg and yoghurt to the flour mixture. 

Using a wooden spoon mix the ingredients together being careful not to overmix. I find the mixture comes out quite moist, but don't worry - it will work out well. 

You can combine the above ingredients using a stand mixer if you have one. Again, be mindful not to overmix. 

Sprinkle flour on your counter top and place the dough on top of it. Sprinkle with flour (as it's quite moist this will make it easier to shape and slice). Use your hands to pat the dough into about an 1" to 1 1/4", 6-inch circle. Cut this circle into 5 to 6 wedges. 

Transfer the wedges to the lined baking sheet  Leave 2" or more between each scone. 

Sprinkle with sugar if using. 

Bake until lightly-browned on top and bottom and firm to the touch (about 30 minutes). They will be moist inside as there is so much apple in them. You can bake them until they are a little more or a little less brown or golden on the outside - they will remain quite moist inside. Pictured above and below are scones baked for slightly different amounts of time - both were delicious and moist.

Transfer the scones to a wire cooling rack and allow to cool for about 10 minutes. 

Serve warm. 

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