Topic:	Cornish Recipies
Fulub-le-Breton Posts: 3500 Posted: 22.Jan 2005 - 17:14	Here are some Cornish recipies, what do you think? What other recipies to people know of. I have found a lot of cake and tart stuff, its like the Breton culture for that with their butter cakes, crepes and galette. Cornish Pasty The ingredients below make three pastys, each requiring a 10" diameter circle. 2 cups flour 2 Tablespoons margarine 1/4 cup shortening 1 cup liquid (1/2 cup milk & 1/2 cup water)-may need less 9 oz. very thinly sliced flank steak - partially frozen 14 oz. or 3 medium to large onions, finely chopped thinly sliced potatoes thinly sliced rutabaga (twice as much as potato) salt & pepper to taste Mix the crust together as you would any pastry. Roll and cut out three 10" diameter circles. Onto one half of each circle lay the potato, rutabaga and onion. Lay the sliced steak over the vegetables and add salt and pepper. Bring the other half of the circle over the half with the ingredients and seal the sides well. Bake at 400 degrees for about 1 hour on the middle shelf of the oven. Saffron Cake 8 grains of saffron 1 tsp lemon extract 3/4 cup boiling water 2 1/2 cups flour 1/2 cup butter 2 tsp baking powder 1 1/2 cups sugar 1/4 tsp salt 2 eggs 1 1/2 cups raisins or currants (soak in boiling water & drain) Steep the saffron overnight in the boiling water. Cream the butter, sugar, eggs and lemon. Sift flour, baking powder and salt. Dredge the raisins/currants in the flour and add to the butter mixture alternating with the steeped saffron. Pour into a greased and floured loaf pan. Bake at 350F for at least 1 hour or until done. Cousin Jack Cookies 2 1/4 cups flour 3 tsp. nutmeg 1 cup sugar 1 tsp salt 1/2 tsp baking powder 1 cup currants 1 cup shortening or oleo 1 tsp vanilla 2 eggs Moisten currants with 1/2 cup water or milk. Stir the dry ingredients together. Mix in the shortening, eggs and vanilla. Add the currants with the water or milk (you may need to add more to hold). Roll the cookies out and cut with a cookie cutter (like sugar cookies) or drop by tablespoon onto a cookie sheet. Bake at 350F oven for 12-15 minutes. Cornish thimble tarts My Cornish grandmother, mother and many Cornish women living in the Mineral Point and Linden area in southwestern Wisconsin made these. It was a popular way to use left over pastry dough. Strawberry and raspberry jam or jelly were favorites for filling. 3 cups sifted flour 3-4 Tblsp. ice water 1 tsp. salt jam or jelly 1 cup lard Cut lard into dry ingredients until like coarse meal. Add water a small amount at a time until mixture holds together. Shape into a ball and divide into two equal parts. Chill. Working with one part, flour board, roll out as for pie crust, but slightly thinner. Cut circles with 2 1/2 inch round cutter. Place on cookie sheets close together, prick with fork. Bake in 400F oven for 5-7 min. or until slightly brown. Roll out other half of dough, cut with cutter as above. With a thimble cut three holes in each circle. Bake on cookie sheet at 400F oven for 3-5 min. or until slightly brown. Cool. Top plain half with jam or jelly, cover with thimble cut circle Cornish Heavy (Hevva) Cake 3 cups flour, sifted and measured 1 cup white sugar 1 cup shortening 3 tsp. salt 1 cup currants or raisins, soaked and drained 3 tsp. baking powder 1/2 tsp. nutmeg 1 tsp. lemon extract 1 egg, beaten 2/3 cup milk and additional milk (see below) to make a soft biscuit type dough 1/4 cup white sugar Sift flour, sugar, salt, baking powder and nutmeg into a mixing bowl. Cut in shortening until like corn meal. Add currants. Add lemon extract and beaten egg to 2/3 cup milk. Stir in flour mixture with enough milk to make a soft biscuit type dough. Grease and flour a 9x13" cake pan. Spoon dough into pan and smooth top. Brush with a little milk and sprinkle with 1/4 cup white sugar. Bake in a 375F oven until top is browned and cake tests done - about 20-25 minutes or longer.
Mike Posts: 2139 Posted: 22.Jan 2005 - 18:11	:mrgreen: Note they are American recipes and the oven temperature for the pasties is in Fahrenheit. A Euro oven would make a right cremation. Nice lot of swede (rutabaga) in the recipe. The pasties I have eaten in the States (Michigan) tasted OK but were a funny shape but made a welcome break from the box of donuts (doughnuts). Are you opening Cornish cuisine shop in Paris?
hellocthulhu Posts: 32 Posted: 22.Jan 2005 - 19:18	You say Rutabaga, he says Swede, I say Turnip ~ let's call the whole thing off! Other Cornish recipies you might like to include... hmmm, maybe Raw Fry or Hogs Pudding?
Fulub-le-Breton Posts: 3500 Posted: 23.Jan 2005 - 11:20	I should have said i robbed the recipies from a US Cornish society website. As to a shop in Paris, well who knows. A Cornish Pub and Shop, peut etre? Also there is a London Cornish Society and a Paris Welsh Society, so why not a? What about Cornish farings (the biscuits)and the pie with the fish heads? And other produce, i know there are some cheeses, fudge, ice cream, clotted cream but what else? For drinks there is a bit of that pan celticism with the stout 'Cornish Cream' and various wines and ciders. Has anybody produced a Whiskey or other strong liquer in Cornwall? Cornwall Branch of CAMRA Campaigning for Real Ale in Cornwall http://www.carnmenellis.demon.co.uk/ Here is a link to Kernows thread on real ale http://www.cornwall24.co.uk/index.php?name=PNphpBB2&file=viewtopic&t=163 edited by: Fulub-le-Breton, Apr 14, 2007 - 02:24 PM The Cornish Democrat The Breton Connection
Mike Posts: 2139 Posted: 23.Jan 2005 - 11:44	Here's a link: http://www.alanrichards.org/framepage.htm What about 'Shrub' for adding to seawater-contaminated rum. I'm interested in seafood recipes - Britanny must be a paradise for this
Mike Posts: 2139 Posted: 23.Jan 2005 - 11:51	FlB - you may have seen this: http://news.bbc.co.uk/1/hi/england/cornwall/4196591.stm
Fulub-le-Breton Posts: 3500 Posted: 23.Jan 2005 - 11:59	Mike i am torn in all directions at the moment! Getting my head around French language, French history and culture, devouring books on Cornwall and then there are the Breton. I really want to get my french up to scratch before i start investigating Breton culture and language. The sea food is exellent, fresh and good quality. I think it helps that there is more of a market for all sea food in Breizh. So far i have only mooched around the Cote d'Armor and the Loire Atlantic, but Morbhian and Finistere look interesting
Mike Posts: 2139 Posted: 23.Jan 2005 - 12:11	Bon Chance et Chans Vat!
Tumbled Posts: 135 Posted: 1.Mar 2005 - 11:52	Here's some more Cornish recipies ! http://www.greenchronicle.com/connies_cornish_kitchen.htm
Fulub-le-Breton Posts: 3500 Posted: 11.Apr 2006 - 11:02	Ahh you see? Cornish Food!: http://www.cornwalls.co.uk/food/ Cornish Food edited by: Fulub-le-Breton, Apr 14, 2007 - 02:25 PM The Cornish Democrat The Breton Connection
Fulub-le-Breton Posts: 3500 Posted: 11.Apr 2006 - 11:08	Why are there no Breton Crépe places in Kernow. This is great food that all Brits, not just the Cornish, would love. The ingredients can be found every where and i'm sure there would be a market in some of the big towns and tourist hot spots! http://en.wikipedia.org/wiki/Brittany#Gastronomy edited by: Fulub-le-Breton, Apr 14, 2007 - 02:25 PM The Cornish Democrat The Breton Connection
Kernow Posts: 248 Posted: 11.Apr 2006 - 14:17	Try them filled with a sprinkling of Cadburys Flake, then doused with Tia Maria. Ummmmmmmmmm
Fulub-le-Breton Posts: 3500 Posted: 25.Apr 2006 - 11:09	Four more Cornish food websites. http://www.foodfromcornwall.co.uk/index.php http://foods-online.co.uk/ http://www.kernowharvest.co.uk/ http://www.cornwallfoodanddrinkfestival.com/ edited by: Fulub-le-Breton, Apr 14, 2007 - 02:26 PM The Cornish Democrat The Breton Connection
Fulub-le-Breton Posts: 3500 Posted: 25.Apr 2006 - 11:42	oops
Kattell Posts: 259 Posted: 27.Apr 2006 - 11:50	Did anyone else ever have, remember or make Russian Cream? I'm pretty sure it's a uniquely Cornish thing but I've no idea where the name derives from. I'm sure I can get a Russian Cream recipe from my grandmother, I'll ask her.
Diane Posts: 789 Posted: 28.Apr 2006 - 01:06	Yes I remember making it in Domestic Science class at school,in the 50s. I used to love the whisking, and in first year, often called in to help a friend in a senior class who was there. Come to think of it, it must have been the lunch time that I went in there. Our memories can get muddled sometimes :?
Fulub-le-Breton Posts: 3500 Posted: 4.May 2006 - 18:42	Golden Cheers for Cornish Bubbly http://news.bbc.co.uk/go/em/fr/-/1/hi/england/cornwall/4244748.stm edited by: Fulub-le-Breton, Apr 14, 2007 - 02:26 PM The Cornish Democrat The Breton Connection
Fulub-le-Breton Posts: 3500 Posted: 31.May 2006 - 17:44	This should be added here: http://www.camrakernow.org.uk/ edited by: Fulub-le-Breton, Apr 14, 2007 - 02:27 PM The Cornish Democrat The Breton Connection
Coady Posts: 1657 Posted: 31.May 2006 - 22:18	Quote Why are there no Breton CrÃªpe places in Kernow The little cafe at Hayle's open air swimming pool did 'crepes' with the usual variety of toppings/fillings last summer, and sitting in the sun with good coffee and crepes took me back to good times in Brittany. I don't know if the same (french) people will be running it THIS summer.
Anonymous Unregistered User Posted: 6.Jun 2006 - 13:18	I have often wondered why there are no Breton CrÃªpe places in Kernow...what is your email Fulub?
xxxxxx Posts: 2305 Posted: 10.Aug 2006 - 08:46	Cornish food is going places! QuoteFocus on food fuels Cornish tourism By Will Smale Business reporter, BBC News, Cornwall A growing reputation as a place to enjoy food is continuing to fuel Cornwall's vital tourist industry. With tourism accounting for 25% of the Cornish economy, compared with the UK average of just 4%, the sector is a core employer in what remains England's poorest county. Yet go back to the 1980s, and like pretty much all tourist areas outside of London, visitor numbers in Cornwall were in the doldrums. Put off by a UK-wide malice of poor food and service, more and more British people were choosing to go abroad for their summer holidays. It was not just the guaranteed sunshine that made Britons flock to the south of France, Spain or Italy. It was to avoid the endless chickens-in-a-basket and gammon with pineapple on the top. Everyone realised that British holidaymakers had learned to demand better food and service and they had to catch up Restaurateur Nick Barclay With visitor numbers down, it started to dawn on Cornwall's pubs, restaurants and hotels that they could no longer simply rely on the county's extensive beaches, good surf, and sunny summers to attract visitors. Instead they would have to up their game and vastly improve their food quality and service. Not only would this attract more wealthy tourists, the aim was for it to transform Cornwall into a year-round destination rather than just somewhere to visit during the summer months. The thinking being that gourmet food attracts a loyal and well-healed following whatever the time of the year. 'Padstein' factor A major catalyst and model for this transformation came in the shape of famous TV chef Rick Stein, who is renowned for his seafood. Back in 1974 he was an unknown restaurateur from Oxfordshire who decided to open his first business in the pretty north Cornwall seaside village of Padstow. Attracted to the area because of Cornwall's abundance of fresh fish, his Seafood Restaurant steadily built up a loyal following. Mr Stein's success, which today sees him own a number of restaurants in Padstow, or "Padstein" as it is dubbed by cynics, helped put Cornwall firmly on the food map and attracted other upmarket restaurants to the area to tap into the growing customer base of food-loving visitors and locals. This catalyst continues to this day, with fellow TV chef Jamie Oliver also choosing to open a restaurant in Cornwall in May this year. Mr Oliver picked Newquay as the location for the third branch of his chain Fifteen, to add to the first restaurant in London and second in Amsterdam. 'More relaxed' Another restaurant that recently launched in Cornwall and aims to establish itself at the top of the market is No.6, which has been opened in Padstow by four former proteges of famous chef Gordon Ramsay. Molly Christensen, 27, Paul Ainsworth, 27, David Boulton, 25, and Chris Mapp, 30, all decided to move down from London and set up their own business together. "We had all been down to Cornwall before on holiday, and had a shared love of Padstow, which thanks to Rick Stein is such a fantastic place for food," says Ms Christensen. "Cornwall is such a beautiful place to be, so relaxed and friendly compared to London. "The produce is also amazing down here, obviously the fish, but also the meat and vegetables." Catching up Such a focus on good food has been a key factor in Cornwall substantially increasing its visitor number - between 1992 and 2002 the number of annual holidaymakers going to the county rose 50% from 3.4 million to 5.1 million. "Cornwall knew it had to up its quality," says Nick Barclay, proprietor of Barclay House, a restaurant with rooms in East Looe on the county's south coast. "Everyone realised that British holidaymakers had learned to demand better food and service and they had to catch up. "The county still caters for all types of holidaymakers, but developing the high-end of the market has been a key focus. "You can't get away with poor food and warm beer anymore." Story from BBC NEWS: http://news.bbc.co.uk/go/pr/fr/-/1/hi/business/5238148.stm
Kernow Posts: 248 Posted: 10.Aug 2006 - 18:14	One problem, the prices charged are, in some cases, more than London prices!
Hunlef Posts: 1214 Posted: 10.Aug 2006 - 19:21
Hunlef Posts: 1214 Posted: 10.Aug 2006 - 19:24	Here's another problem - there's nothing Cornish about any of the end products listed in Mr Alan (Stroppygoth) Thomas' regurgitated BBC blurb, except, perhaps, some of the primary ingredients. I anticipate that once the sun goes down here in Kernow, and Mr Alan (Stroppygoth) Thomas raises himself from the depths of his gothic fantasy coffin, after having first revived his pale vampire-like complexion with lashings of UK government and BBC guff, he will deliver an authorative lecture about Cornish cuisine. Be warned!
Hen Posts: 772 Posted: 11.Aug 2006 - 00:38	Where in Cornwall is a restaurant that will allow me to eat traditional Cornish food?
Mike Posts: 2139 Posted: 11.Aug 2006 - 01:03	Most restaurants in Cornwall will let you eat traditional Cornish food; it's not against the law yet. You just have to know what to order
Hen Posts: 772 Posted: 11.Aug 2006 - 01:23	I am more interested in if there are any restaurants that only serve traditional Cornish foods. Do you know of any Mike? Also what would be your recommendations on dishes I should order? StarGazeyRollYerEyes Pie perhaps?
Mike Posts: 2139 Posted: 11.Aug 2006 - 18:14	I donâ€™t know of any restaurants that serve only Cornish traditional food but most would serve a fair portion of the menu as what they deem to be Cornish, certainly using Cornish produce. Pasties, saffron cake and buns, hogâ€™s pudding and heavy cake are traditional but not really restaurant food â€“ cafÃ©/bakery yes. Many recipes for seafood are described as Cornish, particularly when saffron is used. Some of my favourites using saffron are seared scallops and monkfish. I particularly go for seafood and actually would be attracted to it being cooked Mediterranean style and would be satisfied by it being produce of Cornwall. Lobster in its many guises, crab soup, Newlyn turbot, hake, bass are other recommendations. Next door in Mousehole for stargazey pie. Virtually all the good seafood restaurants are to my liking and I particularly like those of Falmouth, Bistro de la Mer springing to mind. The better Falmouth hotels also have good seafood chefs â€“ St Michaels, Falmouth Beach Resort, Greenbank, Royal Duchy and Falmouth Hotel. Rather than traditional, there is a great increase in nouveau (noweth) Cornish food â€“ cheese, wine, etc. Issue 47 of Cornish World features a lot on Cornish food and produce.
xxxxxx Posts: 2305 Posted: 12.Aug 2006 - 03:11	Quote Here's another problem - there's nothing Cornish about any of the end products listed in Mr Alan (Stroppygoth) Thomas' regurgitated BBC blurb, except, perhaps, some of the primary ingredients. So, in these restaurants, the use of Cornish products isn't good enough? Does every resaurant in Cornwall have to offer only "Cornish" dishes? How long do you think it would be before they all went out of business? Do the Cornish never eat curry, chinese food, pizza, Thai, pie and chips, ploughmans, baked beans, roast beef? Do they live entirely on pastys and starrygazey pies? You really don't think your comments through before posting, do you?
Hen Posts: 772 Posted: 12.Aug 2006 - 05:55	Nouveau cuisine is great. I really enjoy it. It is fun and creative. But so many places incorporate that into their menus already. I do think there is a definate market for a Cornish Food only restaurant. I reckon the emmets (myself amongst them) would pay the asking price even if it was "above the usual" price. Add in Cornish produce as well and you are onto a nice earner. I go to such restaurants for the experience and I do not mind paying a hefty whack if necessary. I thought nothing of forking out 50 quid for the Elvers entree. (I will never do it again, but I have had it now. )
sentinel Posts: 155 Posted: 12.Aug 2006 - 06:19	Here's a twist. Remember the grubby little cafe in Newquay that was attacked by that nutter from Manchester because it said 'Full English', [he was caught on camera, prosecuted and then promptly vanished up country again]. Well it has now had a sparkling face lift, the foot high Full English letters have gone, there are two Cornish flags in the window together with a large sign saying "We are Cornish people serving Cornish food".
Fulub-le-Breton Posts: 3500 Posted: 16.Aug 2006 - 21:23	Breizh Cola: http://www.breizhcola.fr/ Translation of the site: http://uk.search.yahoo.com/language/translatedPage?tt=url&text=http%3a//www.breizhcola.fr/&lp=fr_en&.intl=uk&fr=FP-tab-web-t340 Its a Cola drink produced by a Breton company, not very traditional at all but it has found a market and is a modern symbol of Breton identity. Breizh Cola campaigns for the Breton Language! Imagin if Rowes, Ginsters or Skinners did the same? And for all those who want to stick two fingers up to Pepsi and Coke its a good choice: http://en.wikipedia.org/wiki/Breizh_Cola How about Breizh Cola for Kernow? What about Kernow Cola? edited by: Fulub-le-Breton, Apr 14, 2007 - 02:28 PM The Cornish Democrat The Breton Connection
Coady Posts: 1657 Posted: 16.Aug 2006 - 22:50	We have had Kernow Cola for Donkeys Years! It's called "Hick's H.S.D" and its for sale at St Austell Brewery Pubs. Forget the Frog pop and get a pint of Hicks down you! Graham.
angofbew Posts: 850 Posted: 16.Aug 2006 - 23:01	Although I agree with the Alcholic input Graham. We do have to remember that we are more closely related to the Bretons than the English. Otherwise i agree 100%, Cola is bad for you
Coady Posts: 1657 Posted: 16.Aug 2006 - 23:14	Well, I hear what you say......But what have the pleasant Bretons got to do with the deplorable French?
Fulub-le-Breton Posts: 3500 Posted: 17.Aug 2006 - 14:15	QuoteForget the Frog pop and get a pint of Hicks down you! Graham. Oh right then, must remember that next time its me doing the driving! Pillock.
Coady Posts: 1657 Posted: 17.Aug 2006 - 14:19	Uh oh...looks like the unofficial ceasefire on name calling is breaking down already
Fulub-le-Breton Posts: 3500 Posted: 17.Aug 2006 - 14:43	Name calling huh, well when me and my French missus are in the Duchy tomorrow perhaps you would like to explain to her what you meant by the following. Quotethe deplorable French? QuoteFrog pop Like i said, you are a pillock.
Coady Posts: 1657 Posted: 17.Aug 2006 - 15:20	You're right. I apologise abjectly. It was deeply wrong of me to denigrate a whole race on such a tolerant and well mannered forum as this. The high regard which La Belle France holds for everything to do with Britain is legendary. The great respect they have for us, and the scrupulous politeness of the French Nation toward us is exemplary. Their political correctness and treatment of ethnic minorities is a beacon in the darkness. Their support in all international matters makes us grateful.The weapons they supplied to Argentina DURING the Falklands war were of superbe quality. Why, even my Algerian and Indo Chinese friends regularly remark on how great was the French contribution to their countries, and how they enjoy France's continuing interest in them. My lorry driving friends simply LOVE the endless days admiring the French countryside from their truck cabs when the fabulous French farmers, hold a lovely barricade of ports and british produce, brightened by the amusing burning of the British flag. My farming friends are delerious with joy that French farmers can farm happily in old fashioned ways on huge EU subsidies, helping our farmers to early retirement. Our Fishermen too simply love the French, and decommision and chop up their trawlers so their gallic counterparts can enjoy better business.. I could go on, But one can overdo fulsome praise......... ...sorry again.
Fulub-le-Breton Posts: 3500 Posted: 17.Aug 2006 - 16:49	QuoteYou're right. I apologise abjectly. So you squeal about name calling whilst at the same time making xenophobic comments about another nation, and then you don't have the guts to apologise. QuoteThe great respect they have for us, and the scrupulous politeness of the French Nation toward us is exemplary. What do you know you, I live here and they lack politeness no more than any other nation. Discrimination and racism from some one who whinges on about anti Englishness. Think you are forgetting the Brits abroad plus the footie hooligans! QuoteTheir political correctness and treatment of ethnic minorities is a beacon in the darkness. True always room for improvement but they have a constitution. QuoteWhy, even my Algerian and Indo Chinese friends regularly remark on how great was the French contribution to their countries, and how they enjoy France's continuing interest in them. So who didn't have an empire? QuoteMy lorry driving friends simply LOVE the endless days admiring the French countryside from their truck cabs when the fabulous French farmers, hold a lovely barricade of ports and British produce, brightened by the amusing burning of the British flag. And for this you judge an entire nation? The rest of your post is essentially an EU matter and nothing to do with the French people, Governments and People Graham see the difference? There is nothing new about Westminster shafting Cornwall in its negotiations with the EU. So just to revise my earlier comment. You are a spineless, xenophobic, hypocritical pillock.
Coady Posts: 1657 Posted: 18.Aug 2006 - 00:07	...but sane. Now take your pretty pills and have a nice sleep. There, there.
Coady Posts: 1657 Posted: 18.Aug 2006 - 18:02	(UN Peacekeeping Force....UN and US pledge 15,000 troops....France pledges 200..and its THEIR ex colony!!!)
FlammNew Posts: 1814 Posted: 20.Aug 2006 - 15:10	Not really in the French nature to defend though, is it?
Coady Posts: 1657 Posted: 20.Aug 2006 - 17:41	(stifled spasm) "Courez loin, courez loin !"
Fulub-le-Breton Posts: 3500 Posted: 29.Aug 2006 - 16:01	As far as the French system is concerned for race relations what do you prefer rioting multi ethnic gangs that burn cars or Pakistani (largely) suicide bombers on the tube? Anyway to try and get this back on thread and away from racist trolls with moth balled truncheons. I see the Helzephron Herb Farm has a shop in Aberfal now. Do a good range of organic sauces, dips, jams etc etc. you can also help your self to free samples. Couldn't find a website for them though. Dropped into to Ann's Pasty shop while back in the Duchy, pretty dam good for the Lizard.
FlammNew Posts: 1814 Posted: 29.Aug 2006 - 16:50	I saw a Cornish recipe for "Muggetty Pie" once - basically it was intestines wound round into a pie dish and covered with pastry. Mmmmmm.....
Coady Posts: 1657 Posted: 29.Aug 2006 - 23:40	Gosh Fulub, you really don't like me, do you....and been doing your homework too, I see? I wonder why I am so racist for expressing criticism of France, yet its Ok for you and others to criticise England, or America..One rule for one etc. etc. Anyway, is it just me, or is shop bought 'saffern cake and buns' getting tastless?
Coady Posts: 1657 Posted: 29.Aug 2006 - 23:42	Runner Bean Chutney!! Brilliant on the side of the plate with pasties whether home made or shop bought.
FlammNew Posts: 1814 Posted: 30.Aug 2006 - 08:54	IMO it's sacrelige to put anything on a plate with a proper pasty, whether it's chutney, pickle, carrots or salad.
Kattell Posts: 259 Posted: 30.Aug 2006 - 09:12	You use a plate? :shock: What's wrong with a paper bag? :wink:
FlammNew Posts: 1814 Posted: 30.Aug 2006 - 10:28	Slip of the keyboard mate!
Fulub-le-Breton Posts: 3500 Posted: 30.Aug 2006 - 18:36	QuoteGosh Fulub, you really don't like me, do you....and been doing your homework too, I see? I don't like some of the things you say but the internet is a flawed medium. QuoteI wonder why I am so racist for expressing criticism of France, yet its Ok for you and others to criticise England, or America..One rule for one etc. etc. No, you attacked "the French" not France, i live among the French and love one of them dearly. Please find where i have attacked the English or Americans, sure i have critisised the state and etsbalishment but thats not the same. Back to food. My dad was telling me of a recipe, basically a stew but with dumplings stuffed with meat floating in it. Anybody else heard of it?
Kernow Posts: 248 Posted: 30.Aug 2006 - 20:37	Like i said, you are a pillock. Hello Mr H, pleasant as ever............. KFC
Fulub-le-Breton Posts: 3500 Posted: 30.Aug 2006 - 21:00	QuoteHello Mr H oooo i got chills! Roskillys of Cornwall! A true great: https://secure.youruk.net/safepayment/ Helford Creek Apple juice and cider farm: http://www.helfordcreek.co.uk/ Lynher dairies (the makers of yarg): http://www.lynherdairies.co.uk/lyhner.html The Pasty.com: http://shop.thepasty.com/ edited by: Fulub-le-Breton, Apr 14, 2007 - 02:30 PM The Cornish Democrat The Breton Connection
Fulub-le-Breton Posts: 3500 Posted: 30.Aug 2006 - 21:01	Personaly i think all cornish producers should get e-mails explaining the value of the Celtic Cornish brand.
Fulub-le-Breton Posts: 3500 Posted: 26.Sep 2006 - 16:02	Sainsburys wrote back to me and invited anyone who produces Celtic or Cornish produce to submit them for possible sale in their stores: www.supplysomethingnew.co.uk Waitrose have also been very kind in responding to me and giving me details of how they support local produce. I wrote back to both with the following: Dear............ Thank you for your thoughtful response. I think any retailer in the Duchy would do well to note that a recent survey by the University of Plymouth found that, when given the opportunity, over a third of pupils in Cornish schools identified themselves as Cornish. A survey conducted by Morgan Stanley found that 44% of Cornish inhabitants surveyed felt "Cornish" rather than "British" or "English". Lowena dhys FLB
Fulub-le-Breton Posts: 3500 Posted: 20.Oct 2006 - 18:26	SUPPORT CORNISH BUSINESSES AND BUY ONLINE Buy Cornwall is an Internet shopping site promoting businesses operating in this beautiful part of the country Buy Cornwall: http://www.buycornwall.co.uk/
Fulub-le-Breton Posts: 3500 Posted: 21.Oct 2006 - 14:01	Keltek Brewery: http://www.keltekbrewery.co.uk/ Here is a great site about independence, brewing independants that is! Cornish Breweries The Independents West of the Tamar: http://www.carnmenellis.demon.co.uk/html/brewers.htm Trevaskis Farm: http://www.trevaskisfarm.com/ edited by: Fulub-le-Breton, Apr 14, 2007 - 02:31 PM The Cornish Democrat The Breton Connection
Kernow Posts: 248 Posted: 21.Oct 2006 - 20:57	Phil, nice to see you taking an interest in Kernow, from afar, some of us buy goods in real shops in the Duchy...............
Fulub-le-Breton Posts: 3500 Posted: 22.Oct 2006 - 10:23	Quote Phil, nice to see you taking an interest in Kernow, from afar, some of us buy goods in real shops in the Duchy............... Some strange people out there huh?
Kernow Posts: 248 Posted: 22.Oct 2006 - 10:32	Morning Phil, how is the weather in France?
Shaz Posts: 1097 Posted: 26.Oct 2006 - 02:27	Any chance someone could translate this into Kernewek for me please... Saffron Cake Cooking time and temperature: Bake at 350Âº Gas mark 4 for approx 1Â½ hours Ingredients: All should be organic... 6 ozs margarine 6 ozs caster sugar 8 ozs self raising flour 2 eggs 1 lb currants Â½ dram saffron soaked in 2 tbsp hot water. Method: 1.Cream the margarine and sugar. 2.Beat in the eggs with a spoon of sieved flour 3.Add saffron water 4.Mix currants and sieved flour 5.Carefully fold into mixture
Fulub-le-Breton Posts: 3500 Posted: 26.Oct 2006 - 10:57	Quote Morning Phil, how is the weather in France? Strange for someone from the far right to be interested in other countries.
Coady Posts: 1657 Posted: 26.Oct 2006 - 11:14	Shaz....How the heck do you get organic MARGARINE (use butter?)..and IS there Organic CASTER sugar? (used unrefined cane sugar) ..and is tap water 'organic' with all the treatments it gets, or should you be using bottled spring water..better still, boiled river water, thats organic! ..and as saffron is the stamens (?) of the saffron crocus flower, laboriously picked by near slave labour, yet sold at gold level prices, should we be buying it at all? :mrgreen:
Shaz Posts: 1097 Posted: 26.Oct 2006 - 20:21	Of course your right Coady didn't think, I so wanted to get a Cornish recipe translated, is saffron cake actually traditional? You can get organic just about anything, didn't know about the saffron. Margarine is really plactic, and we don't eat much dairy, maybe butter once a year or so, the milk marketing board, another bloody con...
Mike Posts: 2139 Posted: 26.Oct 2006 - 20:43	Yes, saffron cake is typically traditional Cornish and a good starting recipe for translation.
Coady Posts: 1657 Posted: 27.Oct 2006 - 01:53	Get local made butter from organic herds, Shaz..its around. Its contents are...."Butter and salt." (You might even be able to get unsalted) I suspect a little bit of organic butter might be less harmful than the hundreds of additives in the various 'margarines' Saffern Cake was being made with organic ingredients in the old days..because you could only GRT organic ingredients, there was nothing else! ...and your cake will taste nicer with butter.
Shaz Posts: 1097 Posted: 27.Oct 2006 - 19:16	Coady I'm not making a cake, I thought it a good idea to get a traditonal recipe translated, the recipe I chose is pretty shabby...
Coady Posts: 1657 Posted: 27.Oct 2006 - 20:00	no snags.
Branvras Posts: 273 Posted: 28.Oct 2006 - 20:14	Tesenn Safron Termyn rag kegi ha tempredh: Pob dhe 350Âº, Gas gradh 4, rag a-dro dhe 1Â½ our Devynydhyow: Peub a dal bos organek... 6 ouns margarin 6 ouns sugra fin 8 ouns bleus burmek 2 oy 1 peuns figys korynt Â½ las safron segys yn 2 loas-voes a dhowr toemm Mayn: 1. Dyenn an margarin ha'n sugra warbarth. 2. Gwask an oyow y'n kemmysk gans loas a vleus ridrys. 3. Keworr an dowr safron. 4. Kemmysk an figys korynt ha'n bleus ridrys. 5. Pleg gans rach a-berth y'n kemmysk.
Shaz Posts: 1097 Posted: 28.Oct 2006 - 23:10	Meur Ras Branvras...
Shaz Posts: 1097 Posted: 29.Oct 2006 - 00:12	:idea: I went of on an idea about making a Cornish cookbook written in the language with lots of nice pics, not sure really, It seems quite easy to read recipes in Cornish, and understand them in english (if you know what I mean)
Shaz Posts: 1097 Posted: 29.Oct 2006 - 16:32	Mean while back in the kitchen... I think that the recipe book idea is a good one...if any one is up for it or has any idea's you'd better email us
Shaz Posts: 1097 Posted: 30.Oct 2006 - 03:37	So am I right in thinking that margarin is not a Cornish word? what about sugar?
FlammNew Posts: 1814 Posted: 30.Oct 2006 - 09:24	Not sure what you're asking, Shaz. I think you'll find sugra has been in use in Cornish for quite a while. Ultimately, margarine isn't "English" either, and sugar is from Sanskrit.
Kattell Posts: 259 Posted: 30.Oct 2006 - 13:25	Quote1. Dyenn an margarin ha'n sugra warbarth. I haven't got my reference books with me but I'm not sure if using "dyenn" is correct in this use. Doesn't it need to be from the verb "dyenna" or something similar? "kemmyska" maybe? :?
lyskerrys Posts: 928 Posted: 30.Oct 2006 - 15:50	How about "beat"? (kronkya???)
Branvras Posts: 273 Posted: 30.Oct 2006 - 16:09	Quote Doesn't it need to be from the verb "dyenna" It IS from the verb "dyenna"! I decided "cream" in English must mean more than just "mix"...something like "mix to a cream"...and therefore "dyenna" seemed as good as anything, if not better than most. Otherwise it's a fairly useless verb - how often do you say "I'm making cream"? And in any case, you'd be more likely to say "yth esov ow kul dyenn" than "yth esov ow tyenna". I think. I did consider "beat together" but in Cornish that comes out sounding like "hit together" or "press together" or even "strike together". At least, it did for me! Shaz's question is interesting - I doubt whether "sugra" is in the traditional texts (I haven't got my reference books either!) and "margarin" certainly isn't. But "sugra" is used by everyone and is Cornish as much as "sugar" is English. "Margarin" is less common, and I've no doubt some people say "marjarin", but I've seen "margarin" in Cornish recipes before so it's fine too as far as I'm concerned. What other word could we or would we use instead? "Hydrogenated vegetable oil" is a right mouthful in Cornish (no pun intended)...
Nosdan Posts: 965 Posted: 31.Oct 2006 - 11:04	oyl losow-kegin Haydrogenek - Oil of kitchen plants that is abounding in hydrogen = Hydrogenated vegtable oil 8)