Ethnic Meals
Recipes and meal time ideas


The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.

Traditional French Tart Recipe and Meal Ideas
Starters and Snacks food Ideas from France
Traditional Alsace Onion Tart Recipe

This is a recipe for Alsace Onion Tart which has its origin in the French region of Alsace. Perhaps more famous for its historical events this region also plays host to some superb cuisine.

Recipe Ingredients:
175g plain flour
2 ml salt
75g butter (unsalted)
1 medium size egg yolk
5ml spoon ground coriander
x 5ml spoon caraway seeds
3 medium eggs, lightly beaten
2 x 15ml spoons iced water
beaten egg to glaze
125g unsalted butter
1kg onions, sliced thinly
2 cloves garlic, crushed
284ml carton single cream
salt and freshly black ground pepper to taste
herb sprigs (for garnish)
tomato slices (for garnish)

Method: Make a simple pastry by:
Sifting the flour and salt into a mixing bowl then rub in the butter until the mixture resembles fine breadcrumbs. Set aside.

Lightly beat the egg yolk and water together and pour into a pre made "well" in the centre of the flour mixture. Quickly mix the ingredients together and knead lightly into a ball. Wrap in foil and chill for at least 45 minutes. This is your pastry mix

Roll out the pastry on a floured board and use to line a 20cm flan ring. Line with foil and bake in a preheated oven, 200C, 400F for 20 minutes. Remove the foil(take care it will be hot!!), brush the pastry with beaten egg and return to the oven for 6 minutes. Remove from oven and then reduce the temperature to 170C, 325F, Gas Mark 3.

Melt the butter in a large pan, add the onions and garlic, cover and cook over a low heat for about 30 minutes, until they are very soft but not coloured, stirring occasionally. Stir in the coriander and caraway seeds and cook for a further 5 minutes. Pour the mixture into the pastry case. Beat the eggs and cream together, season with salt and pepper, then pour over the onions.

Return to the oven and cook for 40 minutes, until the filling is set.

Serve the onion tart warm, garnished with herbs and tomato as a starter or light meal.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.