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Pilgrims Tea Rooms, Cathedral Close, Brecon - LD3 9DP Tel: 01874 610610 |
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Here are some of the recipes we use for Pilgrims picnics. Why not try baking some of these yourself?. |
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Lovely accompaniment for fresh fruit salad Hand baked at Pilgrims Tea-rooms Brecon Cathedral Containing lavender flowers grown in Cathedral Close ** 100g butter, softened 50g caster sugar 150g flour 25g rice flour lavender flowers Cream until light & fluffy. Using fork, stir in flour & rice flour. Mix with fingertips. Cut into 2” rounds. Bake 15 minutes in oven Temperature 170C/325F/Mark 3 (Oat Biscuits for Cheese)
Most ingredients provided by winners of True Taste of Wales Awards
Bacheldre Mill Flour, Oatmeal Welsh butter, Beacons free range eggs Halen Mon Salt, Bicarb. Hand baked by award winning Pilgrims Tearooms Mix ingredients & roll out on floured board. Cut out rounds to ½ cm. thickness Bake in pre-heated oven at 175C/350F/Mark 3 Delicious served cold in sandwiches with beetroot chutney.
50g butter 2 large onions chopped 1 stick celery 2 (Powys) parsnips, cooked & mashed 225g finely chopped nuts 120g bread crumbs 1 tsp thyme 2 free range eggs 150 ml. vegetable stock pepper, salt Melt the butter and gently sweat the onion & celery in the melted butter until soft. Mix the stock with the eggs then add to all the other ingredients. Season well. Place in lined loaf tin Bake at 190c/375F/Mark 4 for 40 minutes. Particularly delicious with nut roast sandwich
1600g beetroot, 400g onions, 1 kg. apples 2 cloves garlic, 900 ml. malt vinegar, 200g mixed vine fruit, 400g demerara sugar, 4tsps salt, 1 tblsp pickling spice
Place beetroot & vinegar in a large pan, Simmer until soft. Skin and chop the onions and garlic. Peel, core and slice the apples. Tie the pickling spice in a piece of muslin. Add all ingredients to the pan. Stir well using a wooden spoon. Simmer gently for about 2 hours. Stir occasionally until the mixture is reduced and thickened. Remove bags of spice. Pot in sterilized jars and seal. (Powys Energy Bars)
250g Welsh Butter 250g Demerara Sugar 2 tablespoons Welsh Honey 300g Rolled Oats Ingredients supplied by Good Food of Builth Wells. Crops of organic oats currently being grown in Powys on a trial basis.
Melt butter and honey in saucepan. Stir in oats. Mix well and turn into prepared tins and press flat. Cook in pre-heated oven (160C/325F/Mark 3) for about 35 minutes. Cool in tin for 10 minutes and cut into fingers. 150g. Self raising flour, 2 tsp. baking powder 125g Muscovado Sugar, 50g Walnuts 100g. Carrots, 2 free range eggs 150 ml. Sunflower Oil Note: walnuts, carrots and eggs are local products.
Carrot Cake Topping 150g Low Fat Soft Cheese, 50g Welsh Butter 100g Icing Sugar, Few drops of Vanilla Essence Walnut Halves to decorate Pre-heat oven to 180 C /350F/Gas 4. Grease & line 8” deep tin. Measure all the ingredients for cake into a large bowl Mix well until thoroughly blended and smooth. Turn into the prepared tin and level the surface. Bake in pre-heated oven for about 50-60 minutes until cake is well risen. Allow to cool completely on a wire rack. Topping: Measure all the ingredients except the walnuts into a bowl. Mix well until smooth. Spread over top of cake & decorate with walnuts.
350g Mixed Vine Fruits, 200g Self Raising Flour, 150g Dark Muscovado Sugar, 1 Free Range Egg, 300ml.Welsh Tea, 1 tsp. Mixed Spice
Soak the fruit and sugar in the tea overnight. Sift flour & spices together. Lightly beat egg. Add flour mixture and egg to fruit and tea. Beat thoroughly until well mixed. Grease & line an 800g loaf tin with greased greaseproof paper. Turn mixture into tin. Bake in moderate oven 180C/350F/Gas Mark 4 for 1 ½ hours until teabread is well risen Turn onto wire rack to cool. Store for a day or two Slice and serve buttered. Delicious!
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