Eggs: Part II

Poaching: boil 1.5 inches (40mm) water in a shallow pan; add a teaspoon of salt and a teaspoon of vinegar. Break an egg into a cup, inspect and pour into boiling water. Reduce the heat. Gather the white around the unbroken yolk with a spoon and continue to simmer for another 3-4 mins. Lift out with a fish slice, drain and serve on hot buttered toast.

Scrambling: beat the eggs well; add salt, pepper to taste and a dash of milk. Melt enough butter to cover the bottom of a shallow pan. Heat the eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, after about 5 mins.

Frying: Melt enough fat to easily cover the base of the pan. Tip egg in gently and gather white around the yolk. When the white has set, baste the yolk to taste and remove whole with a fish slice.

Baked Eggs: lightly grease an oven-proof dish and slide the egg(s) gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a medium oven and serve in the same bowl after the whites have set to your liking.

Omelette: buy a pan and keep it only for omelettes! The base should be smooth and clean. Allow two eggs per serving; beat lightly and add salt and pepper to taste. Heat enough butter to cover the bottom of the frying pan. When the butter is hot, pour in the eggs; as it sets, lift up the handle and draw the set mixture up towards the handle, allowing the liquid egg to run down onto the hot pan. When all the liquid is set, tilt the pan back and roll the omelette up. Serve straight away on a hot plate. It can be filled with almost anything, before being rolled over.

Pouring Custard: beat 2-3 eggs per 1 pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring; cook in a double pan or jug and hot water until the required thickness has been reached. If it is not to be served immediately, pour a thin layer of water onto the top to prevent a skin forming.

Baked Custard: proceed as above but then pour the custard into a lightly greased shallow dish; sprinkle sparsely with nutmeg and place the dish in water to halfway up its sides. Bake at 350 F for 35-45 minutes; you can test its solidity by inserting a knife, which should be clean on removal.

Steamed Custard: as baked custard, but cook in a steamer or pan of boiling water. The cooking time is about the same too.

Custard Tarts: pour a little pouring custard into each unbaked pastry case and bake in the oven for around 40-50 minutes. A little strawberry jam can be put in the base of the pastry case first, if preferred.

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CHEESES

Cheese is made from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, friendly bacteria to turn the milk’s natural sugars into lactic acid. The latter method is effected by adding an enzyme, usually in to form of rennet.

Salt and colouring and frequently put in too. The whey is then allowed to drain away and the curds are pressed into moulds where they are kept until ripened or cured. Some cheeses, usually hard ones, are subjected to pressure; soft cheeses are not. Curds are ripened or cured by various means. The way it’s done, the quality of the milk, the breed of cow, sheep or other animal and its pasture, and the type of bacteria all govern the end result.

Some local conditions are unique and those areas produce cheeses that are not successfully reproduced elsewhere: for example Gruyere and Camembert, although factories do try. They even have some success, as most of the world’s Cheddar cheese now comes from the USA and Canada.

The constituents of cheese are typically: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the rest. These percentages vary from region to region as some producers use full-cream milk, others skimmed-milk and yet others add extra cream. Some add extra sugar, most do not. All cheeses have a high calcium content and may be considered ‘concentrated milk’ and stored as such.

Many people say that cheese must not be kept in a fridge and although storing in water, as for milk, is not a viable option, a cool larder is certainly ideal. Try the traditional method of suspending it from a hook in muslin in a cool, breezy place. If it is hot, moisten the cheesecloth with water to which a little vinegar has been added.

Cheese is often served in Europe with a salad or/and bread and is often presented after or instead of the dessert. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more palatable to them. Once grated the cheese can be scattered on vegetable or fish soups or sauces; combined with egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in salads and sandwiches.

How To Cook Cheese: A not well known fact is that a lot of people find cooked cheese indigestible. The reason lies in its molecular structure. Here is why: cooked starch can be digested by the saliva in the mouth but other foods must pass to the stomach or intestines for this process. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese has a high fat and protein mixture, but when melted, the fat frequently covers the protein and stops the digestive juices reaching it in the stomach. Therefore, its digestion is delayed until the fat has been absorbed by the intestines. Cheese can be made more digestible in the following way:

1] Adding to or combining with starchy foods. The starch will absorb the fat, not allowing it to cover the protein.

2] Adding seasoning. Cayenne Pepper or mustard will irritate the intestinal lining, causing extra digestive juices to be released.

3] Cooking rapidly at high temperature. This stops the protein from becoming tough and stringy and so, harder to digest or you could add cheese to sauces late in the process.

4] Adding an alkali: for example, a generous pinch of Bicarbonate of Soda per 3 ozs (75g) will help neutralize the fatty acids and make the proteins easier to digest.

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The Welsh terrier is a fun loving dog. It just loves to run, chase and play, which makes it a smashing companion and a perfect pet. Welsh terriers require lots of exercise, so be prepared for plenty of walking, if you make your mind up to get one.

It is a good idea to ’socialize’ your dog as soon as possible. This means that you should introduce your Welsh terrier puppy to children and other dogs at an early age. The more you encourage your dog to play with other dogs as a puppy, the less trouble you will have with your dog fighting or barking at other dogs and cats. It’s the same story with children. Children can play very roughly, and a dog could be forgiven for biting back, but it can be avoided by introducing your Welsh terrier puppy to children while it is still young. The child might learn respect, but the dog will learn forbearance.

The Welsh terrier is easily trained, if you like your dog to perform tricks. it is an intelligent breed and, being former hunters, they are good at learning commands and tricks. Train your Welsh terrier with kindheartedness and reiteration. They like to retrieve sticks and play with a ball. Many people train their Welsh terriers to catch a flying Frisbee too.

A Welsh terrier will groom himself quite scrupulously, but you can help out by brushing him once a week in order to remove the dead and loose hair. This will also help reduce the amount of hairs dropping inside your house, although terriers in general, and wire-haired dogs in particular do not shed as much hair as soft coated dogs. You could also lend a hand by wiping him over with a damp cloth from time to time in order to pick up any dust on his coat.

A Welsh terrier is very energetic and very curious, so it is prudent to keep your dog in a yard that has been fenced off. However, the fence needs to be reasonably high, because the Welsh terrier has an excellent capacity to jump due to its long legs.

The Welsh terrier is Britain’s oldest variety of dog, but it is now under pressure. The British kennel club registers only 300 Welsh terrier puppies a year, whereas it registers tens of thousands of puppies of other, more fashionable, breeds. The Welsh terrier is a strong-willed animal, so it does need a strong-willed and patient owner.

However. if you want a Welsh terrier and you persevere with it, you will never look back. They have a lot to give and, as with so many things in life, you only get out what you are willing to put in.

If you are interested in Welsh corgi puppies, or Wales in general, go to our website at Welsh Products Online

One point to bear in mind is that, public beaches are well-known and that is why they get too busy. However, private coastal cottages are often secluded or on private beaches, which makes for a much quieter holiday. Often, local people living only miles from the cottage do not know that they are there. In spite of this, most coastal cottages do not cost a fortune to rent.

These coastal cottages are to be had in many countries around the world. They are certainly very popular in Britain, Europe and the United States. The level of privacy and the amenities available will depend on where you go. A coastal cottage in Wales will give you a very different holiday than a coastal cottage in southern France or Coney Island.

Many coastal cottages are located near a popular vacation destination. Not right in the middle of the venue, but normally a few miles or less outside, so that you can easily drive in or even walk in, if you want some livelier entertainment. Typical coastal cottage leisure activities include swimming, sailing, fishing and walking.

Naturally, one of the chief considerations when renting a cottage is the rent itself. Now the funny thing is that is not nearly such a big consideration as you might think it would be. The macro location is more important than the micro location. So, Wales might be cheaper than the south of France, but within Wales itself, there is not a huge variation in price, when you equate like with like. Obviously, a five-bedroomed coastal cottage will be more expensive than a three-bedroomed one.

Another point worth looking into is the ownership of the coastal cottage. Is it owned by a private individual who lives near-by or is it owned by a large company. Is the cottage a real, authentic cottage or is it a new, mock cottage building? If it is old, is it connected with anyone famous or a famous event? Knowing these facts can all heighten your enjoyment.

Make certain that you are given some maps or drawings so that you can find the place easily. Particularly if you are travelling to the cottage in the evening or in the dark. Things often look considerably different at night than in the daylight, and if your chosen cottage is in a secluded spot, there may not be any street lighting

Finally, get hold of some pictures of inside and outside the coastal cottage you ultimately decide on and then book it early, because the best coastal cottages go earlier and earlier every year as this form of vacationing becomes ever more popular.

Owen Jones, the author of this piece, writes on many subjects, but is currently involved with the rental of Welsh coastal cottages. If you are interested in a cottage or Wales in general, please go to our website at Welsh Products Online

On the occasions when that happens, you will usually need to find a boarding kennels that will take care of your dog while you are away.

A vacation is a time for relaxing, so you do not want to be worrying about your dog, if you can help it. Within your own country, it is not usually a big problem, but if you go abroad, then taking your dog can be more trouble than it is worth. Not only for you, but for your doggy friend as well.

If you can not place your dog with someone it knows, like a member of your family or a neighbour, then the only option is a boarding kennels.

I have placed my dog in a bad kennel once and I learned a few lessons from that. I placed my Becky in a kennel in a respectable village just outside our town. I was happy with what I saw and the patter of the owner, so I went to Spain, thinking that all was fine for both of us. I had a great holiday and went straight to the kennels from the airport on my return, although I had told them a fortnight before that I would pick Becky up the day after my arrival. I just could not wait to see her.

I went to the kennels and they were surprised to see me. Of course, I was a day early. They said that Becky was ‘resting’ and that it would be better to ‘come back tomorrow’. No way! So they took me to see her. I nearly cried. She was sitting in a good sized cage, but on newspaper sodden with pee.

She saw me and just looked down at her paws. I called her name again, but she did not want to know. I paid the bill and put her in the car on the front passenger seat where she always sat. She just looked out the window and showed no interest in me at all.

It took three days before she would speak to me again! The moral of this story is not to be impressed by big adverts or impressive locations as I was. Ask your dog-owning friends, write into the local paper inviting recommendations, phone the local animal protection society or the kennel club or look on the Internet.

If you are interested in Welsh corgi puppies, or Wales in general, visit our website at Welsh Products Online

An ancient Roman kitchen replete with cooking utensils and food remains was also abandoned without investigation. In 1533, Leland, the King’s Antiquary, was ordered to visit ‘all places where records are held’. It took him nine years and he wrote of Barry Island:

“It is about a mile in circumference and has good corn, grass and some wood, and there is no dwelling on the Island, but in the midst of it is a fair little Chapel of St. Baruch which is visited by many pilgrims. It took the name Barri from this holy man who was buried there and whose remains are yet on the Island”. (The Welsh name for Barry is Y Barri).

Viking raiders attacked the south Wales coastline, often taking hostages from monasteries in the 10th. Century, but they did not try to settle in the area. The island was long known as the Saints Retreat or the Island of Saints. Later, in the early 16th. Century, the island was used by smugglers and pirates and was nicknamed the Smugglers Fortress. This coincided with the increase in shipping to and from Bristol, Britain’s second biggest port at the time.

The island soon became the centre for smuggling and piracy in the Bristol Channel. In 1784, Barry Island became known as ‘The Fortress of Knight’. Kight was the most frequent and feared pirate in the channel but people were too afraid to speak out against him. He was also a local celebrity. His ship was armed and named ‘John O’ Combe’. The navy eventually routed him and he moved down to Lundy Island, which he also turned into a fortress. However, he and his successor, Arthur, went back to Barry so often that Customs requested the government to send a cutter to Penarth and 60 soldiers to Barry on permanent duty.

The seaside village of Rhoose was so renowned for its wreckers that George II sent troops to break up the gangs. They landed at Aberthaw, just up the coast a bit, “the Rhoose men’s favourite landing zone, from where they could easily transport the contraband along Port Road to Cardiff, the main market for such things”. While building the docks at Barry in the late Nineteenth Century, several large caves were filled in. They were probably used by the pirates who were moved on again in or about 1850.

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Naturally, the gift that most appeals to your guests, may not be one you would choose for yourself, but you are buying the wedding favours for your guests, not yourself. If you think about it, you should be able to come up with something that everyone will like and that you are pleased to give. In order to help you get the task done, we will offer you a few tips below.

Love spoons are a popular souvenir at Welsh and other Celtic weddings. A love spoon was a wooden spoon carved by a love sick man for the woman he loved. She would then either take or reject the love spoon, although she was not obliged by the acceptance of the spoon. Miniature copies are often used as wedding favours. They can be inscribed with dates and names and symbols of love such as a hearts, bells, vines, key holes, anchors and knots.

Wedding favours can also be suitable to eat. There are a lot of choices available for couples who wish to give their guests some type of edible favour. You can have many items personalized these days. Some firms specialize in personalized presents, which can also be given as wedding favours. Some examples of edible, personalized wedding favours might be: chocolate bars, mints, biscuits or gourmet chocolates. The box or wrapper could bear your photo or / and your names and the date.

Miniature wedding cakes are another idea for edible wedding favours. Miniature wedding cakes have a short shelf life so they will have to include a warning, which will in all probability be put on the wrapper automatically, but it is worth checking.

A half / quarter or small bottle of wine or other drink would also be quite easy to arrange as wine bottle labels can be bought in any home brew shop.

Picture frames are frequent wedding favors. You could give a picture frame and follow it up with a photo of the recipient of the frame enjoying your wedding party. This might be expensive and tricky to set up as you will have to keep records of who has been photographed and who has not. It would be dreadful to miss someone out, would it not? You will probably also need a professional photographer or at least a dedicated amateur.

Wedding favours can be anything in reality, but I think that they are best if they are useful. We gave very unusual bottle-openers away at our wedding. They had a pattern of a couple getting married, our names and the date. They also had a magnet in them to collect the bottle top as it came off. I have seen dozens of our bottle-openers stuck on our guests’ fridges over the years and the wedding was three years ago.

Owen Jones, the writer of this article, writes on many topics, but is currently involved with Welsh love spoons, or Wales in general, go to our website at Welsh Products Online

Tradition maintains that the father of Caractacus took his son to Rome and was converted to Christianity. They returned to the Vale of Glamorgan with the missionary Bran the Blessed. We do know that Christianity had become fairly popular by the early 4th. Century and that south Wales sent some bishops to the Council of Rome.

Saint Baruch’s Church on Barry Island is one of the oldest places of historic religious interest in the region, but unfortunately, it too has been allowed to become dilapidated. Barry Island was one of the most important places of monastic interest in south Wales and around. The ancient Viking strongholds of Steep and Flat Holms also housed monks and Saint Illtyd’s Seminary in nearby Llantwit Major, which taught 2,200 disciples, was closely linked to it too.

Porthkerry Point jutted out into the sea almost certainly further out than it is today and a castle was constructed there on the site of an ancient Roman fortress and naval dockyard. Many deer and wolf bones have been found between Barry and Sully, indicating the presence of these animals in great numbers. Arrowheads, flints, bone needles and coins have also been found.

Barry Island was first called ‘Baruch’s Island’, as far as we know, after Saint Baruch. St. Baruch had been found on one of the beeches, washed up dead in 700 AD. He is known to have drowned when returning from Flat Holm, which was commonly used as a retreat by religious people over Lent.

He and Gwelches were both students of St. Cadoc and when they had got back from Flat Holm, they realized that they had left their enchiridion (religious manual) behind. St. Cadoc made them go back for it. Neither monk returned from the trip alive.St. Illtyd, St. Baruch’s most famous disciple was educated there too.

Barry Island has had its name changed several times over the centuries. It was once called ‘Island of the Saints’ and ‘Insular of Peiros’, after St. Peiro, who was St. Illtyd’s successor at the seminary at Llantwit Major. He was also St. Samson’s luminary. There was also a St. Doeninas, who was abbot of a nearby abbey on Friars’ Point.

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EGGS: Part 1

Eggs can be fresh or dried, the latter being only hens’ eggs without the shell and water. Dried egg should be stored in a cool, dry place – not in the fridge! Store eggs for a few days or a week in a cool place away from strong-smelling foods. An egg stand is ideal for this. If the eggs are dirty, wipe them clean – washing will remove the natural oils which help preserve the eggs.

Pickled Eggs: eggs laid in the Spring keep better than those laid in the other seasons. Eggs that will not clean-up, must be rejected. Waterglass or the special preparations should be used. If an egg floats to the surface, use it immediately. Try to maintain the ambient temperature between 2 and 8 C and they should keep for 6 to 9 months.

Preparing Eggs for Cooking: break each egg singly into a cup, before adding it to the other ingredients to ensure it is not ‘off’. If you wish to separate the white from the yolk, tip the contents back and forth between the two egg shell halves and the white (albumen) will run off. Beat eggs with a whisk or a fork in an appropriately sized bowl, but whip egg whites with a knife on a large plate – a pinch of salt will help.

Raw eggs used to be prescribed for invalids as they are easily digestible, but this not recommended these days due to the ubiquity of salmonella and other diseases. One method, retold here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was often added too.

Cooking Eggs: eggs must be cooked slowly because the albumen solidifies at a temperature lower than that of boiling water and becomes ‘tough’ at higher temperatures. Similarly, if raw egg is used to thicken a sauce and the liquid is subsequently allowed to boil, the sauce will ‘curdle’, i.e. the egg will solidify into small specks, ruining its texture.

Coddling: produces easily digested egg-whites, making it an ideal meal for invalids and children. Lower eggs into 3″ (75mm) boiling water; place lid and turn off the heat. Let stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled.

Boiling: lower fresh eggs gently into 3″ (75mm) boiling water with a large spoon. Replace the lid and boil gently for 3-4″ mins for soft-, 4-5 mins for medium- and 10 mins for hard-boiled eggs.

Place in egg cups and tap the shell to crack it, allowing the steam to escape, thus preventing further cooking. For sandwiches, salads etc: boil the egg for 12 mins and plunge into cold water. This allows the shell to be easily removed and prevents a black ring forming around the yolk.

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These fairly basic tips may seem quite irrelevant to most modern householders who own a refrigerator, but modern technology do make people sloppy and so it is very worth while to know ‘why’ we ought do some things. For example, it is worth remembering these tips when your refrigerator is broken or is so small that it will not hold everything you have, such as when camping or boating or on holiday in some (parts of) countries in the world.

MILK:

Milk has been called ‘nature’s perfect food’, because no other food, taken alone, can support adult life. It is of the first importance for the growth and development of young people, but it must be clean as bacteria also find it very nourishing and quickly multiply in it. If milk is not bought pasteurized, then it should be scalded and quickly cooled before consumption.

How To Scald Milk: Rinse out a clean pan with cold water, pour in the milk and heat until bubbles rise around the side of the pan. Maintain the milk at this temperature, ie, do not let it boil, for three minutes. Do not let it overheat, as milk burns very easily. Pour immediately into a clean receptacle and stand it in a basin of cold water and cover with a muslin cloth to discourage the ingress of flies and dust.

How To Keep Milk Fresh: If milk is not be kept in the containers in which it was bought, transfer it to a clean jug, which has been rinsed with cold water. A warm container will cause milk to stick to the sides and go off more quickly. Keep milk in the coolest place in the larder and always covered. it is worth remembering that draughts are often at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the jug in a bowl of water with the cloth covering dangling in the water. The cloth will soak up water, which will evaporate, which uses up heat, ensuring that the containers remain cool. Keep milk away from strong-smelling foods, as it absorbs odours easily. Never mix new milk with old.

Sour Milk: Milk straight from the cow is slightly alkaline, but as it ages, lactic acid is created and it becomes what we call ’sour’. Pasteurizing or scalding the milk retards this process. Milk which is ‘on the turn’ can be rejuvenated by boiling with a pinch of bicarbonate of soda to restore its alkalinity. However, once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thus separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., as it still retains much of its goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water evaporated by heat in some way or another before being containerised. Once reconstituted by adding water, it will last only a little longer than fresh milk does.

Condensed Milk: This is just evaporated milk to which sugar has been added before being placed in its container. Sugar acts as a preservative and will keep the milk for about a week. Do not keep in the tin, but decant it into a jug or bottle.

Dried Milk: Dried milk comes in a variety of forms and particular attention should be paid to the instructions on the label. Specialized products can be bought for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they are very much lower in fat content than ordinary milk.

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