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playerSeed.sid = 528; playerSeed.width = '391'; playerSeed.height = '250'; playerSeed.videoControlDisplayColor = '#990000'; playerSeed.categories = '6'; playerSeed.autoStart= false; playerSeed.companionPos= 'right'; playerSeed.hasCompanion=true; playerSeed.featured = true; playerSeed.topHeader='Celtnet Video of the Day'; playerSeed.Load(); </script> <div class="summarytop"> <strong>Welcome to Celtnet's St David's Day Recipes Page</strong> — This is a continuation of a series of pages on the history of certain occasions and the recipes associated with that occasion. This page details the story of St David as well as why March 1st became this saint's feast day. You will learn about the various practices and beliefs associated with St David's day, as well as finding out about some of the traditional recipes that you can cook to celebrate St David's day. <br/><br/> </div>  </td></tr> </table>       <div id="a3" style="display: "> <h4 class="featured"><em>Dydd Gŵyl Dewi</em> (St David's Day)</h4> <img src="/web/20100901051634im_/http://www.celtnet.org.uk/images/dewi2.gif" width="275" height="300" align="left"> <br/><font size="+1"><strong>The History of Dewi Sant (St David)</strong></font><br/> <strong>The Literary Sources</strong><br/> <p>Dewi (David) is the patron saint of Wales, whose feast day is the 1st of March. He lived about 580 CE, about a century after the withdrawal of Rome from the British Isles and some half century after the time of Arthur (effectively during the time of the final Anglo-Saxon conquest of England). </p> <p>In Wales, this is the 'time of the saints' where the Cymry (Welsh) were finally completely Christianized (possibly as a result of the Saxon threat) and where the majority of modern Churches (<em>llanau</em> — literally 'sacred enclosures' were established). </p> <p>David himself is known primarily from early Medieval texts in Latin and Welsh known as the <em>Buchedd Dewi</em> (Life of St David) and it is in these that we find out most about David as an historical character. This was written during the 11th century by Rhigyfarch, eldest son of Sulien Ddoeth (Sulien the Wise, who was Bishop of St David's between 1071–78 and 1080–85). Rigyfarch probably wrote the Life of St David with the express aim of could establishing some independence for the Welsh church, which was risking losing its independence following the Norman invasion of England in 1066. This failed, as Rhigyfarch's father was the last independent Welsh bishop of St David's. </p> <p>Outside the <em>Buchedd Dewi</em> other references to Dewi occur. The first of these was a stone that used to sit in the doorway to the chancel of the Chapel at Llanddewibrefi (see below) that probably dated near the foundation of the church (c 650CE). The stone is broken now, but it was recorded during the 18th century. Dewi is also mentioned in the catalogue of Irish saints (c 730CE). A further Iris text from c 800CE (the F茅lire Oengusso C茅li D茅 [Martyrology of Angus the Culdee]) names St David and gives March 1st as his feast day, the first known reference to St David's day. </p> <p>Dewi is also mentioned in the <em>Life of Paul of L茅on</em> written in 884 CE. The next reference comes from Asser, author of the Life of King Alfred (completed c 893 CE). Interestingly, Asser must have been a Welshman for he uses the Welsh form of Dewi's name <em>Degui</em> in this work, rather than the Latinate form and he refers to the 'Church at St Davids and the bishopric thereof'. </p> <p>The next reference comes from a poem in the <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/ancient_books/llyfr_taliesin.html">Book of Taliesin</a> know as <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/texts/llyfr_taliesin/arymes_pf_eng.html"><em>Arymes Prydein Fawr</em> (The Great Prophecy of Britain)</a>. This was written c 930CE and there are several references: </p> <p>To god and Dewi did they commend themselves<br/> ...<br/> Through the intercession of Dewi and Britain's saints.<br/> ...<br/> may Dewi be the leader of our warriors<br/> </p> <p>Here, Dewi is invoked as the protector of the Cymry (Welsh) and these are the first references we have to him as Wales' patron saint. </p> <p>Of the British patron saints David is unique in that he is native to the country he represents and he's a well-documented historical figure. Indeed, in many ways more is known about him than many of his contemporaries. Though most of the information we have comes from Rhigyfarch's 'Life of St David' and also from the writings of <em>Giraldus Cambrensis</em> (Gerald of Wales) ho wrote a book about his travels through Wales in the 12th century. </p> <strong>St David's Life</strong><br/> <p>Dewi was conceived through violence when his father, Sant, son of Ceredig (onoured by Welsh Christians as Sandde, King of Ceredigion [Cardiganshire]) raped his mother, Non the daughter of Lord Cynyr of Caer Goch (in Pembrokeshire). Now, Sant also means 'holy' and non could just mean 'nun' thus Dewi could simply be described here as the son of a nun and a holy man. But legend has it that Non was a nice of Arthur himself. </p> <p>Nine months later and Dewi was born on a clifftop in the midst of a violent storm near a place known as <em>Capel Non</em> (Non's Chapel). He was baptized Dafydd (the Welsh form of David), but there is a linguistic peculiarity in Cardiganshire (or so its said) where the name Dafydd cannot be pronounced properly, so it gets uttered as 'Dewi'. </p> <p>He was educated in a monastery called Hen Fynyw (Whitland in Carmarthenshire), his teacher being Paulinus, a blind monk. Dewi stayed there for some years before going forth with a party of followers on his missionary travels. </p> <p>He became renowned as a teacher and preacher, founding monastic settlements and churches in Wales, Cornwall and Brittany in a period when neighbouring tribal regions (that were to be united as England three hundred years later) were still mostly pagan. He rose to a bishopric, and presided over two synods, as well as going on pilgrimages to Jerusalem (where he was anointed as a bishop by the Patriarch) and Rome. </p> <p>He founded a monastery at Glyn Rhosyn (Rose Vale) on the banks of the small river Alun where the cathedral city of St. David stands today. David himself was an ascetic who eschewed alcohol and meat and in Welsh he is still known as <em>Dewi Ddyfrwr</em> (David the Water-drinker). David's monastic order was very strict and he pronounced that the monks had to work and till the land, indeed the monks had to pull the plough themselves without draught animals; to drink only water; to eat only bread with salt and herbs; and to spend the evenings in prayer, reading and writing. No personal possessions were allowed and even referring to something as a personal possession was an offence. For this reason David's symbol, also the symbol of Wales, is the leek. </p> <p>There are many stories regarding Dewi's life. It is said that he once rose a youth from death, and milestones during his life were marked by the appearance of springs; though these tales are almost certainly apocryphal. The best-known miracle associated with Saint David is said to have taken place when he was preaching in the middle of a large crowd at the Synod of Llanddewi Brefi. When those at the back complained that they could not see or hear him, the ground on which he stood is reputed to have risen up to form a small hill so that everyone had a good view. A white dove was seen settling on his shoulder鈥攁 sign of God's grace and blessing. And this is why he is typically depicted with a dove on his shoulder. The church of Llanddewi Brefi is said to stand on the spot where this miracle occurred. </p> <p>It is claimed that Dewi lived for over 100 years and it is generally accepted that he died in 589 CE on March 1st. His final words to his congregation were uttered in his sermon on the preceding Sunday where he said 'Arglwydi, vrodyr a chwioryd, bydwch lawen a chedwch awch ffyd a'ch cret, a gwnewch y petheu bychein a glywasach ac a welsach y genyf i...' (Lords, brothers and sisters, be joyful and keep your faith and your creed and do the little things that you have heard and seen me do). The phrase <em>gwnewch y pethau bychan</em> (do the little things) is a very well-known phrase in Welsh, and has proved an inspiration to many. On the day of his death it is said that the monastery was 'filled with angels as Christ received his soul'. </p> <img src="/web/20100901051634im_/http://www.celtnet.org.uk/images/david-flag.gif" width="250" height="170" align="left"> <p>Dewi's body was buried in the grounds of his own monastery, where the Cathedral of St. David now stands and his shrine became a popular popular place of pilgrimage throughout the Middle Ages. He was officially canonized by Pope Callixtus II in 1120. and March 1st was included as a feast day in the Church calendar. After Dewi's canonisation, many pilgrimages were made to St David's, and it was reported that two pilgrimages there equalled one to Rome, and three pilgrimages one to Jerusalem (the Welsh saying being <em>dos i Rufain unwaith ac i Fynyw ddwywaith</em>). March 1st was celebrated until the Reformation as a holy day. Many churches are dedicated to Dewi, and some to his mother Non. The religious centre of St David's thus became a focus for the religious aspirations of the Welsh nation and as Gerallt Cymro (Giraldus Cambrensis) relates: The Bishopric of St Davids became ... a symbol of the independence of Wales ... and that is why David himself was exalted into a Patron Saint of Wales. </p> <p>The colours black and gold have long been associated with St David and now represent him in his official flag (see left). The flag of St David is a symmetrical gold cross on a black ground and is often seen on St David's day. </p> </div> <div id="a3" style="display: "> <h4 class="featured"><em>Dydd Gŵyl Dewi</em> (St David's Day)</h4> <img src="/web/20100901051634im_/http://www.celtnet.org.uk/images/leek-daffodil.gif" width="300" height="310" align="left"> <p><em>Dydd Gŵyl Dewi</em> (St David's Day) is the feast day of St David, celebrated on March 1st every year and this day was declared a national day of celebration within Wales in the 18th century. very year parades are held in Wales to commemorate St. David, with the largest of these being held in Cardiff. </p> <p>Typically on St David's day and children take part in school concerts or eisteddfodau, with recitation and singing being the main activities </p> <p>Many Welsh people wear one or both of the national emblems of Wales on their lapel to celebrate St. David: the daffodil (a generic Welsh symbol which is in season during March) or the leek (Saint David's personal symbol) on this day. (the association between leeks and daffodils makes more sense in Welsh where the leek is <em>cenin</em> and the daffodil is <em>cenin Pedr</em> [literally, 'St Peter's leek']. </p> <p>In south Wales males usually wear leeks while young girls wear daffodils; in the north the daffodil predominates. The younger girls sometimes wear traditional Welsh costumes to school. This costume consists of a long woollen skirt, white blouse, woollen shawl and a Welsh hat. </p> <p>One of the classic traditional dishes of St David's Day is <em>cawl cenin</em> (lek broth or stew) and below I provide links to a recipe for this as well as to other recipes from this site that you can use to put together a St David's day meal (all these recipes are derived from the <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cymraeg.php">Welsh Recipes</a> section of this site. </p> </div> <div id="a3" style="display: "> <h4 class="featured">St David's Day Recipes:</h4> <p><b>Starters:</b> </p> <p>There really is no option here, for the first course you simply <em>must</em> serve:<br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cawl-cennin">Cawl Cennin (Leek Soup)</a> The recipe uses lamb stock, but in deference to St David you can use vegetable stock. </p> <p><b>Fish Dishes:</b> </p> <p> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-siwin">Siwin (Sewin)</a> This is sea trout, the Welsh river fish <em>par excellence</em>.<br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-eog-cothi-pob">Baked Cothi Salmon</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=eog-bara-lawr-caws">Baked Salmon with Laver Bread and Cheese</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-brithyll-abermeurig">Abermeurig Trout</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=brithyl-cig-moch">Trout in Bacon</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=brithyll-gyda-almonau">Brithyll gyda Almonau</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=maelgi-rhost-saws-bara-lawr">Roast Monkfish and Laverbread Sauce</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=draenog-mor-saws-dail-surion-bach">Sea Bass with Sorrel Sauce</a><br/> </p> <p><b>Main Courses:</b> </p> <p> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cig-oen-cymreig-mel">Honeyed Welsh Lamb</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-golwython-oen-saws-seidr">Lamb Cutlets in a Cider Sauce</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=oen-saws-llus">Lamb with Bilberry Sauce</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-cig-oen-rhost">Roast Lamb</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-coes-oen-rhosmari-mwstad">Roast Leg of Lamb with Rosemary and Mustard</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-llwynau-cig-oen-rhost">Roast Saddle of Welsh Lamb</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=porc-wedi-pobi-araf">Slow-baked Pork</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=hwyaden-hallt-cymreig">Welsh Salt Duck</a><br/> </p> <p><b>Accompaniments to Main Courses:</b> </p> <p> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=stwns">Mash</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=tatws-stwns-cennin-garlleg-cennin-syfi">Mashed Potatoes with Leeks, Garlic and Chives</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-vegetables-cheese-sauce">Vegetables in a Cheese Sauce</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=stwns-moron">Carrot and Swede Mash</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=llysiau-pob">Baked Vegetables</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cennin-saws-oren">Leeks in Orange Sauce</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=tatws-popty">Tatws Popty (Potatoes in the Oven</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-bara-gwenith">Bara Gwenith (Wholemeal Bread)</a><br/> </p> <p><b>Deserts:</b> </p> <p> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=roli-poli-mwyar-duon">Blackberry Suet Pudding</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=pwdin-moron"">Carrot Pudding</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-pwdin-bara-marmaled">Marmalade Bread and Butter Pudding</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=pwdin-mynwy">Monmouth Pudding</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=pwdin-eryri">Snowdonia Pudding</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=pwdin-berw-sinsir-rhiwbob">Steamed Rhubarb and Ginger Pudding</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=pwdin-wynne">Watcyn Wynne's Pudding</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=pwdin-marmaled-cymreig">Welsh Amber Pudding</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=pwdin-gororau">Welsh Borders Pudding</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=pwdin-gwanwyn-cymreig">Welsh Spring Pudding</a><br/> </p> <p><b>Tea Time:</b> </p> <p> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=bara-brith">Bara Brith</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-bara-brith-3">Bara Brith (alternate)</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=teisen-ddu">Black Cake</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=teisen-llaeth-enwyn">Buttermilk Cake</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=sgoniau-caerffili">Caerphilly Scones</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-cacen-gri">Currant Rounds</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-cacen-ffrwythau">Fruit Cake</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-teisen-gri">Griddle Cake</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=torth-frith-lladudno">Llandudno Fruit Cake</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-cacen-y-mans">Manse Cake</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-torth-fraith">Mottled Bread</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=slapan">Slapan</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-torth-amser-te">Tea-time Bread</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=teisen-lap-1">Teisen Lap</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=tarten-gororau">Welsh Borders Tart</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=picau-maen">Welsh Cakes</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-picau-maen-2">Welsh Cakes (another method)</a><br/> <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=cym-cacen-de-cymreig">Welsh Tea Cakes</a><br/> </p> </div>   <div id="a3"> <h4 class="featured">Recent Articles</h4> <h2><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=136">The Importance of Spices</a></h2><div class="Details">By <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=profile&p=2">gwydion</a> | Published 2008-03-20 20:36:17 | <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat=5">2008 Recipes and Cookery Articles</a> | <span class="RatingDisplay"><nobr></nobr></em></span></div><div class="Content"><p>Recipe Information: <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat="></a></p><p>Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.</p></div><div class="SmallLinks"><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=136"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_FullStory.gif" align="absmiddle"> click here for the full story</a>  <a target="_blank" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=view&p=printview-136"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_Print.gif" align="absmiddle"> printer version</a></div><h2><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=282">The Traditional Cooking of England</a></h2><div class="Details">By <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=profile&p=2">gwydion</a> | Published 2008-06-22 13:58:47 | <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat=5">2008 Recipes and Cookery Articles</a> | <span class="RatingDisplay"><nobr></nobr></em></span></div><div class="Content"><p>Recipe Information: <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat="></a></p><p>Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.<br/><br/></p></div><div class="SmallLinks"><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=282"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_FullStory.gif" align="absmiddle"> click here for the full story</a>  <a target="_blank" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=view&p=printview-282"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_Print.gif" align="absmiddle"> printer version</a></div><h2><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=287">Don't Fear Baking - Making Cakes is Easy!</a></h2><div class="Details">By <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=profile&p=2">gwydion</a> | Published 2008-06-30 17:02:53 | <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat=5">2008 Recipes and Cookery Articles</a> | <span class="RatingDisplay"><nobr></nobr></em></span></div><div class="Content"><p>Recipe Information: <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat="></a></p><p>Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.</p></div><div class="SmallLinks"><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=287"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_FullStory.gif" align="absmiddle"> click here for the full story</a>  <a target="_blank" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=view&p=printview-287"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_Print.gif" align="absmiddle"> printer version</a></div><h2><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=4121">Le Creuset Cookware</a></h2><div class="Details">By <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=profile&p=2">gwydion</a> | Published 2010-07-12 16:28:54 | <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat=5">2010 Recipes and Cookery Articles</a> | <span class="RatingDisplay"><nobr></nobr></em></span></div><div class="Content"><p>Recipe Information: <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat="></a></p><p>Le Creuset, established in 1925, is one of France's most well know brands. Originating from a collaboration between a metal caster and an enameller, Le Creuset's enamelled cast iron cookware, particularly their cocottes (casseroles) are rightly famous and deserve a place in every serious cook's kitchen. Learn more about the company's history and product ranges here.</p></div><div class="SmallLinks"><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=4121"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_FullStory.gif" align="absmiddle"> click here for the full story</a>  <a target="_blank" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=view&p=printview-4121"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_Print.gif" align="absmiddle"> printer version</a></div><h2><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=276">Wild Foods — Free Ways to Add Variety to Your Plate</a></h2><div class="Details">By <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=profile&p=2">gwydion</a> | Published 2008-06-16 21:02:00 | <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat=5">2008 Recipes and Cookery Articles</a> | <span class="RatingDisplay"><nobr></nobr></em></span></div><div class="Content"><p>Recipe Information: <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat="></a></p><p>Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.</p></div><div class="SmallLinks"><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=276"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_FullStory.gif" align="absmiddle"> click here for the full story</a>  <a target="_blank" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=view&p=printview-276"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_Print.gif" align="absmiddle"> printer version</a></div><h2><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=1707">Fusion Foods and Fusion Cooking</a></h2><div class="Details">By <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=profile&p=2">gwydion</a> | Published 2008-12-30 08:06:37 | <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat=5">2008 Recipes and Cookery Articles</a> | <span class="RatingDisplay"><nobr></nobr></em></span></div><div class="Content"><p>Recipe Information: <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat="></a></p><p>Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.</p></div><div class="SmallLinks"><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=1707"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_FullStory.gif" align="absmiddle"> click here for the full story</a>  <a target="_blank" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=view&p=printview-1707"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_Print.gif" align="absmiddle"> printer version</a></div><h2><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=130">Must-have Quotes About Chocolate</a></h2><div class="Details">By <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=profile&p=2">gwydion</a> | Published 2008-03-18 20:19:52 | <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat=5">2008 Recipes and Cookery Articles</a> | <span class="RatingDisplay"><nobr></nobr></em></span></div><div class="Content"><p>Recipe Information: <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat="></a></p><p>Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...</p></div><div class="SmallLinks"><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=130"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_FullStory.gif" align="absmiddle"> click here for the full story</a>  <a target="_blank" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=view&p=printview-130"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_Print.gif" align="absmiddle"> printer version</a></div><h2><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=253">British Dessert, Traditional and Modern</a></h2><div class="Details">By <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=profile&p=2">gwydion</a> | Published 2008-05-21 15:47:25 | <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat=5">2008 Recipes and Cookery Articles</a> | <span class="RatingDisplay"><nobr></nobr></em></span></div><div class="Content"><p>Recipe Information: <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat="></a></p><p>British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.</p></div><div class="SmallLinks"><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=253"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_FullStory.gif" align="absmiddle"> click here for the full story</a>  <a target="_blank" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=view&p=printview-253"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_Print.gif" align="absmiddle"> printer version</a></div><h2><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=1362">Lamb Recipes - How to Cook with Lamb</a></h2><div class="Details">By <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=profile&p=2">gwydion</a> | Published 2008-11-23 22:37:18 | <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat=5">2008 Recipes and Cookery Articles</a> | <span class="RatingDisplay"><nobr></nobr></em></span></div><div class="Content"><p>Recipe Information: <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat="></a></p><p>Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.</p></div><div class="SmallLinks"><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=1362"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_FullStory.gif" align="absmiddle"> click here for the full story</a>  <a target="_blank" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=view&p=printview-1362"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_Print.gif" align="absmiddle"> printer version</a></div><h2><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=98">The World's Hottest Chilli Dish?</a></h2><div class="Details">By <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=profile&p=2">gwydion</a> | Published 2008-03-10 11:47:34 | <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat=5">2008 Recipes and Cookery Articles</a> | <span class="RatingDisplay"><nobr></nobr></em></span></div><div class="Content"><p>Recipe Information: <a href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&cat="></a></p><p>Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...</p></div><div class="SmallLinks"><a target="_top" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=articles&p=98"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_FullStory.gif" align="absmiddle"> click here for the full story</a>  <a target="_blank" href="https://web.archive.org/web/20100901051634/http://www.celtnet.org.uk/articles/?a=view&p=printview-98"><img src="https://web.archive.org/web/20100901051634im_/http://www.celtnet.org.uk/images/icon_Print.gif" align="absmiddle"> printer version</a></div> </div>   <h4 class="featured">Latest Forum Posts</h4> <script language="JavaScript" type="text/javascript" src="https://web.archive.org/web/20100901051634js_/http://www.celtnet.org.uk/phpBB2/topics_anywhere.php?mode=show&f=uNSw2LDEy&n=10&sfn=y&fnl=y&r=y&sr=y&b=non&lpb=0&lpd=0&lpi=y"></script> <br/>   </div> <div id="left" class="column"> <div id="site-menu"> <h3>Site 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