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 Recipe and Meal Ideas
Scotland Teatime Treats Ideas

Carrot Cake Recipe

Personally I always find carrot cake a rather strange recipe. You would think that this would in some way taste "vegetabely"(if indeed there is such a word)-it doesn't. It is always a menu favourite at small cafes where "home baking" is advertised, you will find a plethora of recipes across the net. This is merely one of them. The ingredients below should make two reasonably sized cakes of approx one pound each.

Ingredients:
4 teaspoons baking powder
4 eggs
Half cup chopped walnuts
Zest of an orange
12 ounces finely grated carrot
8 oz (2 cups) wholemeal flour
8 oz (2 cups) brown sugar
3 teaspoons cinnamon
1 teaspoon salt
Half a cup melted butter or oil

Ingredients for Icing:
3 oz cream cheese
Half pound icing sugar
One teaspoon vanilla essence (extract)
3 oz butter

Method:
Mix the all dry ingredients together. To this mixture add the walnuts and carrots, mixing well. Take the four eggs, beat them adding them along with the butter and oil to the mixture. Having mixed well, pour the mixture into two, one pound rectangular loaf tins. A nine inch round cake tin can also be used.
Bake for an hour in a pre-heated oven at 350F/180C/Gas Mark 4
Make the icing by beating the ingredients together and, once the cake has cooled, decorate the top and the side with the icing.

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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