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.

ireland Sweet Food and Drink Ideas
zabaglione with almond biscuits

This is a recipe for a favourite teatime pudding or sweet recipe. Many of the recipes on this site are traditional dating back many years, with the original creator lost in the mists of time and this is certainly one of them.

zabaglione with almond biscuits

Recipe Ingredients:

• 4 egg yolks
• 50 g (2 oz) caster sugar
• 4-6 x 15 ml spoons (4-6 tbsps) Marsala wine or sherry

Biscuits:

• 50 g (2 oz) margarine
• 50 g (2 oz) caster sugar
• 40 g (1 1/2 oz) plain flour
• 1 egg white
• A few flaked almonds

Method:

Biscuits: Rub the margarine into the sugar and flour. Add the egg white and beat until smooth and creamy. Line a baking tray with baking parchment and place teaspoonfuls of the mixture on the tray. Lightly spread with a palette knife. Sprinkle with almonds. Bake in preheated oven 190°C, 375°F, Gas No. 5 for 10-12 minutes. Remove immediately and place over rolling pin. Cool.

Zabaglione: put all ingredients in a bowl and place over a saucepan half filled with simmering water. Whisk the egg mixture continuously until thick and fluffy (about 5-7 minutes ).Remove the bowl from the heat and pour into warmed serving dishes. Serve at once with almond biscuits.

• Servings 4-6
• Preparation Time 25 mins
• Cooking Time 20 mins

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.