Welcome+to+Wales

=//**__Croeso i Gymru!! Welcome to Wales!!__**// = = =

= = =//**__St Davids Day - 1st of March __**//=

**Saint David's Day** (In Wesh: //Dydd Gŵyl Dewi//) is the national day of celebration for Saint David, the patron saint of Wales, and falls on the 1st of March each year. The first day of March was chosen in remembrance of the death of Saint David. Tradition holds that he died on that day in 589. The date was declared a national day of celebration within Wales in the 18th century.

**//__Traditions __//**
Children in Wales take part in school concerts or eisteddfodau, with recitation, dancing and singing being the main activities. Many Welsh people wear one or both of the national emblems of Wales on their lapel to celebrate St. David: the daffodil (a Welsh symbol which is in season during March) or the leek (Saint David's personal symbol) on this day. The leek arises from an occasion when a troop of Welsh were able to distinguish each other from a troop of English enemy dressed in similar fashion by wearing leeks. Children often wear traditional Welsh costumes to school for the celebrations. The girls costume consists of a long woollen skirt, white blouse, woollen shawl and a Welsh hat. The flag of Saint David (pictureds below) often plays a central role in the celebrations and can be seen flying throughout Wales. Cawl is frequently prepared and consumed on St. David's Day. (Recipe for cawl is included at the bottom of this page)

Nursery children in traditional costume Singing competition
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//__**Learning about the Comenius countries**__ //
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**//__Welcome to Wales__//**





=//__**School Film Club**__// = //__**Eco School**__//

<span style="color: #ff0000; font-family: 'Comic Sans MS',cursive;">media type="file" key="Reduce, Reuse and Recycle - Ysgol Gymraeg Caerffili.wmv" width="300" height="300"

<span style="color: #ff0000; font-family: 'Comic Sans MS',cursive;">__//**Local History**//__
media type="file" key="castell caeffili final copy 1.wmv" width="300" height="300"

=<span style="color: #ff0000; font-family: 'Comic Sans MS',cursive;">//**__The Welsh National Anthem__**// =

media type="youtube" key="3kUnCwV3AYE" height="315" width="420"

=//**__<span style="color: #ff0000; font-family: 'Comic Sans MS',cursive;">Dawnsio Gwerin/Welsh Folk Dancing __**//= = = == = = =<span style="color: #ff0000; font-family: 'Comic Sans MS',cursive; font-size: 180%;"> <span style="color: #ff0000; font-family: 'Comic Sans MS',cursive; font-size: 180%;"> =

=//__<span style="color: #ff0000; font-family: 'Comic Sans MS',cursive;">**Welsh Recipes** __//=



Welsh cakes are a delicious tea time treat. Welsh cakes were originally cooked on the hot plate of a coal oven but can easily be cooked in a heavy non-stick frying pan or griddle.

Ingredients:

 * 8 oz/ 225g self rising flour
 * 4 oz/ 100g butter
 * 1 tsp [|mixed spice]
 * 3 oz/ 75g fine or caster sugar
 * 3 oz/75g mixed currants and sultanas
 * A pinch salt
 * Rind of half a lemon, grated
 * 1 large egg, beaten
 * A little milk to blend if necessary

Preparation:
cream and preserves.
 * Sieve the flour, salt and spice into a mixing bowl. Rub in the fats until the mixture looks like fine breadcrumbs. Add the sugar, lemon rind and dried fruit. Pour in the beaten egg and stir to make a firm dough, add a tiny dash of milk should the dough be too dry. Add a tiny amount at a time to prevent creating a sloppy dough.
 * On a floured board, roll or press the dough to approximately 1/4"/5mm thick, approx the thickness of the little finger. Cut into discs with a 1 1/2" or 2" /4 or 5 cm cutter. Or, cut into squares.
 * Bake the Welsh Cakes on a medium hot griddle,for approx 3 mins per side turning once, until golden brown on both sides but still a little soft in the middle. Dust with fine/caster sugar while still hot. If you do not have a griddle use a lightly buttered heavy base frying pan.
 * Welsh cakes are best eaten while hot but will keep for up to 10 days in an airtight container. You can also serve them with lightly whipped fresh

Cawl is the national dish of Wales. Welsh Cawl is a stew and made from bacon, Welsh lamb or beef, cabbage and leeks. Cawl can be eaten in one bowl, though often the broth will be served first followed by the meat and vegetables. Prep Time: 30 minutes

Ingredients:

 * 1 tbsp lard or bacon fat
 * 2 large onions, thickly sliced
 * 1 medium swede, peeled and cut into cubes
 * 4 large carrots, peeled thickly sliced.
 * 4 leeks, cleaned and sliced
 * 1 lb/ 450g potatoes, peeled and quartered
 * 1 lb/450g brisket of beef
 * 1 lb/ 450g piece of smoked bacon, cut in to cube
 * Salt and freshly ground pepper.

Preparation:

 * Melt the lard in a large pan over a high heat. Add all the vegetables except the potatoes, to the hot fat and brown for about 3 minutes, stirring constantly. Remove the vegetables with a slotted spoon and keep to one side.
 * Raise the heat and add the beef to the pan and brown on all sides. Return the browned vegetables to the pan with the bacon pieces and herbs.
 * Cover the meat and vegetables with cold water, bring to the boil, then lower the heat to keep the water simmering and cook for 2 hours, or until the beef is tender.
 * Lift the beef from the pan and keep to one side. Add the potatoes and bring back to the boil and cook for another 20 mins, or until the potatoes are cooked. Meanwhile, once the beef is cool enough to handle, cut into cubes. Once the potatoes are cooked, add the beef back to the pot and cook for a further 10 minutes.
 * Season well with salt and pepper and serve while piping hot. The broth from the pot can be served first as a soup, followed by the meat and vegetables, the choice is yours.