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Its All Greek to me

I love to spend time at a local restaurant in Burry Port named after the famous lighthouse which stands in Carmarthen Bay, The Whitford. Recently the owners did somewhat of a re-model; not to the decor but the menu. Having a Greek owner meant one thing only – a Greek menu. ‘Nik the Greek’ was born. Although open as…

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A fondness for fondue

Growing up in the 70s was quite a bit different than today. Saturday evening’s were spend as a family around the tv. With only 3 channels to choose from there wasn’t too many arguments over the remote control; there wasn’t one! Similarly if you wanted to text your mate; then you needed an envelope and a postage stamp. Obligatory…

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Cazón en Adobo

The more I travel the more I realise that food isn’t that different around the world. Sure there is differing crops, herbs and spices, but an underlying theme. If there was such a thing as the quintessential ‘British’ meal, then the humble fish supper would be on that list. Spending time in Andalusia, one comes across Cazón en Adobo, which is…

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Oh what a Falafel!

Every culture has at least one meatball dish served hot and one vegetable dish served cold. Whether it’s an onion Bhaji or a cheese rissoles, small easily prepared picnic bites are a favoured. For my Latest Supper I tried my hand at falafels. Deep fried dough balls usually made from ground chickpeas or fava beans with added spices and…

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French Onion Soup

Having survived the more prolific storm of the winter thus far, it was time to venture back into comfort food. Warm, nourishing and flavoursome are the key ingredients to winter cooking and have been for centuries. Working on a limited number of calories normally excludes dishes as Welsh ‘Cawl’ (a thin meat and vegetable broth originally made from mutton)….

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Bara Brith

Reading a survey of Welsh teenagers who have not tried Bara Brith, I was shocked to learn 36% admitted not knowing of this delicacy. Bara (bread) Brith (Speckled) is a yeast bread either enriched with dried fruit or made with self-raising flour (no yeast). It is traditionally flavoured with tea, dried fruits and mixed spices, and is served sliced…

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Devils in disguise

I don’t pretend to be a nutritionist or dietician. I know what works for me. When you have to battle between obesity and diabetes then the advice is often ‘lose weight’. A fat reduced diet may have an affect on glucose levels, for example, a high fibre low fat fruit diet. Conversely having to eat at certain times whether…

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Habas con Jamón

Growing up in the 60s & 70s I was surrounded by adults who had experience life in the war years and the austere aftermath. I have fond memories of my uncle tending to the vegetable garden and the joys of harvest time when simple meals would be made to make use of the bumper crop. One such dish was…

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Let Them Eat Cake

“Let Them Eat Cake!” Infamously attributed to Marie Antoinette, the last Queen of France, who uttered these words upon hearing the peasants were dying of starvation following a disastrous wheat crop, poor management and rodent infestation. These words didn’t see the light of day until almost 50 years after her death and are a mis-translation; brioche not cake is…

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Never be too big for your Choux!

There’s something quite refreshing about mixing light pastry, whipped cream, and chocolate or toffee sauce. The dessert course or mid-morning treats often include the joys of the eclair or a small mountain of profiteroles At the heart of these delicacy is the bun – pâté à choux. The little pastry comprising of butter, water, flour and eggs; beaten well…

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