I really do receive many cooking/food blog articles. Here is one from About.com: British and Irish Food.

From Elaine Lemm, your Guide to British and Irish Food
Wishing everyone a very happy St David’s Day today. It is the celebration of all things welsh on this their patron saints day.

St David’s is just the start of a season of celebrations coming up, next week is not only Pancake Day it is also National Pie Week followed a week later with one of the busiest saint’s day, St Patrick’s. Loads of great food and recipes coming up then, what fun.

Shrove Tuesday, also known as Pancake Day in Britain , is the day before Ash Wednesday and the start of Lent. Apart from eating pancakes, throughout England there are Pancake Day Races which are always great fun to to watch. The typical English pancake is thin and light and not dissimilar to a French crepe and usually eaten with sugar and lemon, or Golden Syrup.

And let’s not forget Shrove Tuesday when we make Fasnachts. Most IHOP’s here in Boise are offering a free short stack of pancakes today! I think we’ll go again this year. It helps to support the St Luke’s Hospital Children’s Fund.

Welsh Breakfast Treats – Crempog
A stack of delicious Crempog, Welsh Pancakes, are better started the night before making them quick to finish before breakfast. Crempog is not dissimilar to American Pancakes and can be served the same way with some crispy bacon and a drizzle of maple syrup or simply with butter and maybe a drzzle of Golden Syrup. Yum.

Welsh pancakes – Crempog – are different to the traditional British ‘crepe’ normally eaten on Pancake Day. The pancakes are thicker and slightly risen and cooked on a griddle.
They are quick and easy to make and make a delicious tea time treat or eaten for breakfast.

By Elaine Lemm, About.com Guide
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
•2 oz/ 55g butter
•15 fl oz/ 450 ml warm buttermilk
•10 oz/ 275g all purpose/plain flour
•3 oz/ 75g sugar
•1 tsp bicarbonate of soda
•½ tsp salt
•1 tbsp vinegar
•2 eggs, well beaten


Preparation:
•Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the the flour and beat well. Leave the mixture to stand (for a few hours if possible)for at least 30 minutes.
•Stir the sugar, bicarbonate of soda, salt and vinegar into the beaten eggs. Pour this mixture into the flour and milk mixture and beat well to form a smooth batter.
•Heavily grease a griddle or hot-stone and heat. Drop the batter, a tablespoon at a time onto the heated griddle and bake over a moderate heat until golden brown on both sides, then keep warm. Continue until all the batter is used up.
Spread butter on each pancake and eat while warm.


Based on a recipe by Gilli Davies from her book Celtic Cuisine.

A Kiss and a Coddle – Dublin Coddle Recipe
On a day when the British government is telling us to eat less meat I am skipping over the water to Ireland and to a meaty dish of Coddle. Dublin Coddle as it is more commonly called is a traditional Irish dish usually associated with Dublin. It is comfort food of the highest degree; a hearty nutritious stew-like dish made from either thick slices or chunks of salty bacon, pork sausages and potatoes … Coddle is a traditional Irish dish usually associated with Dublin and known also as Dublin Coddle. It is comfort food of the highest degree; a hearty nutritious stew-like dish made from salty bacon, pork sausages and potatoes.
The name comes from the long, slow simmering or ‘coddling’ of the dish. It has been suggested the popularity of coddle arose because it can be left simmering on the stove till the man comes in from the pub long after the wife had gone to bed
There are as many recipes for Dublin Coddle as there are bars in the city, and everyone’s mother has their own version which of course, is always the best.

By Elaine Lemm, About.com Guide
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Yield: Serves 4 as a starter, 2 mains.

Ingredients:
•2 tbsp vegetable oil
•2 medium onions, thinly sliced
•4 oz/115g piece salty back bacon, weight after the rind removed
•6 fat, traditional pork sausages
•2 carrots, peeled and finely sliced
•8 oz/250g white potatoes, finely sliced
•Salt and pepper
•2 cups/500 ml rich beef st

Preparation:
Heat the oven to 425°F/220 °C/ gas 7
•In a large frying pan or skillet, heat the oil, add the onions and cook on a medium heat for abut 4 minutes. Cut the bacon piece into ½”/1 cm cubes. Add the bacon to the onions and stir well. Cut the sausages in half and add these to the onion and bacon.
•Raise the heat and stirring constantly, cook until the sausages start to brown taking care not to burn the onions.
•In a heat proof casserole, place a layer of the onion, bacon and sausage mixture followed by the layer of sliced carrots and the a layer of potato. Season with salt and pepper. Repeat the layering until used up, finishing with a layer of potato.
•Carefully pour over the stock. Cover with a lid or a double layer of aluminum foil. Place in the centre of the oven and cook for 45 minutes. Take a peek to make sure the coddle isn’t drying out (if necessary top up with a little boiling water but don’t flood the stew). Lower the heat to 350°F/175°C/gas 4 and cook for a further 30 minutes until bubbling and the potatoes are cooked through.
•Remove from the oven and rest for 10 minutes before serving. Serve with Irish Soda Bread to soak up all the lovely juices.

I hope you have enjoyed this article and the recipes. Cheers!