To celebrate St David’s Day, try out our delicious Welsh recipes. Perfect for lazy Sunday cooking and to enjoy with the whole family.
Welsh onion tarte
100g unsalted butter, melted and warm
500g white onions, sliced
1 rosemary sprig
Heat a knob of the butter in a large pan and caramlise the onions with a little UMF Manuka Honey
, salt and the rosemary over a medium heat for about 20mins. Take out the rosemary and set aside.
Heat oven to 190C/170C fan/gas 5. Peel the potatoes and cut into thin slices directly into a bowl and the rest of the warm butter (do not wash these slices). Season this with salt and pepper. The thinner the potatoes, the better the dish will be.
Layer potatoes neatly into a lined baking dish in a circle, slightly overlapping. Do this neatly as this becomes the top of the final dish. Place in half of the potatoes, then add the softened onions. Layer with the rest of the potatoes and set the pan over a medium heat and gently begin to colour the bottom of the dish for 5mins, transfer to the oven and cook for 45-50mins until the potatoes are soft.
Remove dish from the oven and leave to rest for 10mins. Invert onto a serving plate, and slice like a cake with a very sharp knife.
Paleo Welsh Cakes
150g of ground almonds
75g coconut flour
25g tapioca flour
1/4 tsp baking soda + ½ tsp cream of tartar (paleo baking powder mix)
1 tsp mixed spice (or ½ tsp nutmeg, ½ tsp cinnamon)
100g coconut oil, plus a little extra for pan
75g dried mixed fruit
Half a whisked egg (or more depending on your flour)
Using your fingers rub in the coconut oil till the mixture is crumbly. Mix in the dried fruits and use the egg to bring the mixture into a dough. Depending on how oily your almonds are, you may need more or less.
Split the dough in half and place on top of parchment paper on your counter. Cover with cling film and roll out to approx.1cm deep. Use a circular pastry cutter or large wine glass to cut out circles. Heat your pan over a low heat. Smear with coconut oil to make sure it is non stick. Cook the cakes in small batches, for about 2-3 minutes on each side until the surface is browned and the cake is cooked through.
Cool on a rack before tucking in.
Tastes delicious with any topping suitable for a scone (which is everything delicious and naughty). Best served slightly warm.
If you have any tips or additions to this recipe, or you want to tell how you got on tweet us @ComvitaUK