Welsh Cakes

This is the recipe off the back of the baking stone box.

Ingredients:

• 250g/8oz self-rising flour
• 75g/3oz butter
• ¼ tsp salt
• 75g/3oz currants or raisins
• 75g/3oz caster sugar
• 1 large egg
• 3-4 tbsp. milk
• caster sugar and cinnamon for sprinkling

In a large bowl, rub the fat into the flour.  Add the dry ingredients, then the egg and sufficient milk to make light dough. Transfer the dough to a lightly floured flat surface; gently knead the dough until flat and about ¼ inch thick. Cut into ½ inch rounds* and place on a lightly buttered baking stone over a medium heat.  Bake on each side for about 5 minutes until golden brown and soft in the middle. Eat hot, dusted in sugar and/or cinnamon and spread with butter.

*This is what it says in every translation of the recipe on the back!  We make them about 4-5 inches in diameter, I think.

Beet and Potato Hash

Adapted from the New York Times.

Servings: 4

Ingredients

• 1 pound (~450g) potatoes, peeled and cut in small dice
• 1 pound (~450g) beets, roasted, peeled, and cut in small dice
• ~50g beet greens (or similar - chard, spinach, etc), cleaned and stemmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh or ~½ teaspoon dried thyme
• 1 tablespoon red wine vinegar
• 4 eggs
• salt
• pepper

Steam cubed potatoes for 10 minutes.  Add greens to steamer and steam 5 more minutes, turning them halfway through to cook them more evenly.  Remove greens and rinse with cold water, squeeze out, and chop.  Set greens and potatoes aside.

Heat olive oil and add potatoes.  Cook over medium-high, stirring occasionally, until potatoes are lightly browned.  Add garlic, greens, beets, thyme, and salt and pepper to taste.  Cook, stirring often, for about five minutes.  Press the mixture into the pan to brown the edges.  Taste and adjust salt/pepper as needed.  Add vinegar.

Top each serving with a fried or poached egg.