Alive and Cooking

Rare Welsh Cape

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1 Baker’s Delight small Cape Seed loaf
100g button mushroom, finely sliced
4 spring onion, chopped
½ tsp Always Fresh Minced Garlic
100g grated Gruyere
½ cup chopped parsley
2 tsp American mustard
50ml thickened cream
Splash of Always Fresh Extra Virgin Olive Oil


1. Slice the bread into 5 cm thick slices. Mix a splash of oil with the minced garlic and brush over the sliced bread. Bake in an oven set to 200c for 10 minutes.

2. Heat a fry pan with a splash of oil and toss in the mushrooms and fry for 5 minutes, then add the spring onions, fry until they just start to colour. Take off the heat and stir through the cream, mustard and parsley.

3. Using a large spoon press the centre of the baked cape seed to form a small hole.

4. Fill the hole with the creamy mushroom mix and top with the Gruyere.

5. Turn the oven up to 250c and bake until the cheese has melted.

Bakers Delight

Rare Welsh Cape