Teissennau Mêl (Welsh Honey Cakes) for St David’s Day

Teissennau Mêl are Welsh honeycakes. (In fact, that’s just what ‘tiessennau mêl’ means in Welsh.) My family doesn’t have many traditions (from the Welsh side or from any others, honestly) but one of mine is to make these every year on St David’s Day – which is today!

A perfectly-sized-for-snacking treat!

A perfectly-sized-for-snacking treat!

This is an old recipe that I have tweaked a bit myself. (Is anyone surprised?) As one might expect for honeycakes, the batter can be quite gooey and sticky! It’s definitely worth the trouble, though, and it is not nearly so challenging to work with as I anticipated the first time I made them.

The cakes themselves are not too sweet, but thick with the flavour of the honey (so make sure you use a honey with notes you enjoy) and a little too delightfully easy to nibble on. I always wind up snagging one (or three) from the platter every time I walk through the kitchen!

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Making Vegetable Stock

Last night I tried a new experiment – a super basic one, but something I’ve never done before. I’ve been collecting the ‘ends’ of vegetables when I cook (when I remember) since the end of July, when I came across instructions for it, planning to do this.

I don’t really use vegetable stock for much (usually I use chicken or beef broth in soups) but there is one particular recipe I do, and I have always bought stock for it, of course. This seemed like it might be a delicious alternative and – hey, I’m throwing away those ends anyway now, I may as well at least try it and see how it works out!

Freshly-strained and still-steaming vegetable stock.

Freshly-strained and still-steaming vegetable stock.

Not so much a ‘recipe’ proper, but here’s the basics. Continue reading