Ethnic Meals
Recipes and meal time ideas






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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.







Scottish Bread and Rolls Ideas
Traditional Scotland Soup Treats Ideas

Baps Recipe

Baps are quite simply a soft Scottish bread roll. They are often used in sandwiches or as an accompaniemnet for soup. This recipe for baps takes a simple approach and sometimes cheese etc can be added to give an extra flavouring.

Ingredients

  • 2 level teaspoons active dry yeast (accuracy is essential)
  • 2/3 cup lukewarm full fat milk
  • 2/3 cup lukewarm (previously cold fresh)water
  • 2 teaspoons salt
  • 3 cups unbleached flour, plus little extra for finishing



Method

Pre heat the oven to 425F. In a medium bowl, dissolve the yeast in the milk and water, then sift the salt with the flour into a different large bowl. Pour the well-mixed wet mixture into the dry mixture and stir. If this dough is too stiff, add a little more milk. Turn out onto a floured board and knead lightly. Place dough in an oiled or buttered bowl, cover with a clean towel, and let rise in a warm place for about 1 & 1/2 hours.

Whilst this is happening, flour a baking sheet. Punch down the dough and divide it into 8 or 9 portions. Shape these into ovals, and set them on the baking sheet, leaving as much room as possible between them. Cover with plastic wrap touching the dough to prevent a skin from forming and let them sit for 15 minutes to rise again.

Brush the tops and sides of the baps with milk, then sprinkle with flour. With a floured finger, make an impression (NOt a hole) in the center of each bap. Bake on the center shelf of the oven for 15 to 20 minutes, or until risen and puffed and just golden. More flour can be sifted over the finished baps if desired. Serve warm. Yield: 8-9 rolls.

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.

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