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 Teatime Treats Recipe and Meal Ideas
Scotland cakes and biscuits Ideas

Crumpets recipes

Crumpets are very soft pancake-like treats. However, they are made much larger (approx twice the size) and far thinner than pancakes. traditionally theyare spread with butter and/or jam and rolled up before eating (although this adds nothing to the flavour). The quantities below will make about 12-15 crumpets

Ingredients:
2 large eggs, separated into whites and yolks
2 tablespoons melted butter
3/4 a pint of milk (UK measures) - UK pint is 20 fluid oz.
8 oz plain flour (2 cups all purpose flour)
2 tablespoons (about 35 mls) caster sugar/fine granulated sugar
Pinch of salt


Method:
Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream. Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
Heat a lightly greased gridle or a heavy frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5" in diameter and you may have to roll/rotate the pan to achieve this. When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side (if you are feeling adventurous you could try tossing them). Best eaten when warm.

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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