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.







British Bun and Cake Ideas
Traditional British Teatime Treats Ideas

Cherry and Almond Pie Recipe

This is a recipe which gives a slight twist on a traditional cherry pie. The almond butter filling often takes away the slight “tart” taste that cherries can sometimes produce

Ingredients
1lb cherries
1 egg
Depending on size of egg (use weight of egg) use same for:

Butter
Self raising flour
Ground Almonds
Caster Sugar


Ingredients for Filling:
1 lb seedless raisins (2¾ cups)
One/Two tablespoon brandy
Milk to moisten
1 lb cleaned currants (2¾ cups
2 oz chopped, blanched almonds (Third of a cup)
Generous pinch of black pepper
2 oz chopped mixed peel (¼ cup)
6 oz plain flour (1½ cups)
3 oz soft brown sugar (Third of a cup)
One level teaspoon ground allspice
Half level teaspoon each of ground ginger, ground cinnamon, baking powder
One large, beaten egg




Method:
Pre heat oven to 350F. Wash,de-stalk and de-stone the cherries if required. Grease a shallow pie pin and place the cherries in it. Mix the butter and sugar together. Beat in the egg and then fold in the flour and almonds. Spread the mixture evenly and smoothly over the cherries. Place in the oven for 20-25 minutes until the mixture is golden brown (it should also rise noticeably). Serve with custard or cream.

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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