This is not a traditional Welsh laverbread recipe, but it is similar.
1 cup prepared laver, or nori sheets torn up and soaked in water until soft (drain off excess water)
¼ cup rolled oats
¼ cup corn meal or oat flour
vegetable oil
salt
pepper
malt vinegar
Stir together the laver/nori, oats, and corn meal. It should make a dough that holds together, and is not runny or extremely sticky.
Warm the oil in a pan for frying. Form the dough into thin patties about 2” across. Fry them for a few minutes on each side, until golden and crisp. Place on a wire rack over paper towels to drain off excess oil.
Serve sprinkled with salt, pepper, and vinegar.
Makes about 9 patties.
Where I live, it's a lot easier to find nori, seaweed that has been toasted and rolled flat in a sheet. It is the same species of the seaweed used in Wales, but it's been prepared differently. As stated in the recipe, you can just soak it in water to soften (only takes a minute or so) for good results.
#breakfast #cornmeal #dairyfree #glutenfree #oatflour #oats #oil #pepper #salt #seaweed #side #snack #vegan #vinegar
This is how my mom makes stuffing for Thanksgiving.
Ingredients:
cornbread
bread
onions
celery
butter
sage
soup stock
salt
Make a batch of cornbread. Cut into cubes after it's baked.
Gather different kinds of bread and rolls you have around. Stale bread is okay. Tear or cut the bread into cubes. Have an equal amount of cornbread and other bread.
Mix the cornbread and the other bread together in large bowl.
Saute chopped onions and chopped celery in butter.
Mix onions and celery into the breads.
Add a lot of ground sage to taste.
Add chicken/turkey broth or vegetable stock. Add enough to moisten the bread, especially if some is stale, but not so much that it turns into a gluey, soggy lump.
Add salt if the stock/broth you used was not salty.
At this point taste it and add more sage/salt/broth as necessary.
Spread it into a baking pan and warm it in the oven until it's warm all the way.
#bread #butter #celery #cornmeal #onion #sage #salt #side #soupstock #vegetarian
½ cup rolled barley
4 cups vegetable stock
1 tsp olive oil
½ leek, chopped
4 oz. white mushrooms
1 clove garlic, minced
2 beets, chopped
½ large fennel bulb, chopped
2 Tbsp fresh dill
¼ cup corn
½ tsp salt
Dumplings:
1 cup white wheat flour
1 cup cornmeal
1 tsp salt
1 cup water
1 Tbsp oil
Combine the ingredients for the dumplings in a medium bowl and mix with a fork.
Bring the stock to a boil, then add barley, olive oil, leek, mushrooms, garlic, beets, fennel, dill, corn, and salt, and let it simmer for about 5 minutes.
Plop in the dumpling dough by the spoonful, cover the pot and let simmer for 10 minutes. Do not lift cover until dumplings have cooked for 10 minutes, but make sure it doesn't overflow.
#barley #beet #corn #cornmeal #dairyfree #dill #fennel #garlic #leek #main #mushroom #oliveoil #salt #soup #soupstock #wheatflour