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 Sweet Recipe and Meal Ideas
Scotland Teatime Treats Ideas

Treacle / Molasses and Marmalade Tart Recipe

Here is a recipe for a rich, sweet tart which mixes the sweetness of the treacle or molasses as it is known in some parts of the world, with the zest of the marmalade. You can use any type of marmalade that you wish but I would recommend smooth as this will give the tart a more even texture..

If you are struggling for any of the ingredients try your local deli or specialist importer and for US to UK equivalents see this rough guide

Ingredients
8oz white breadcrumbs
2 tablespoons lemon juice
8oz shortcrust pastry
8oz golden syrup (or black treacle for a deep STRONG taste)
4oz marmalade




Method
Set oven to 350F, then roll out the pastry and line an 8inch flan dish. Trim the edges, keeping the extra pastry for use later. Sprinkle the breadcrumbs evenly over the pastry base.

Warm the syrup and marmalade gently in a saucepan over a low heat. Stir in the lemon juice, then pour the whole mixture over the breadcrumbs.

Roll out the left over pastry and cut into strips. Use this to make a lattice over the tart. Cook for 25-30 minutes until the tart is golden brown.

The dish should serve 6-8 and can be served hot or cold with whipped cream or a light custard.

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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