Ethnic Meals and Recipes Ideas  
Pick a Type of Meal Pick a Country Pick a Main Ingredient
Starters & Soups
Snacks & Lighter Meals
Main Courses
Salads
Sweets		 Scotland
More Scottish Recipes
England - France
Ireland - Wales
Indian		 Meat
Fish
Poultry
Vegetables

Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Scottish Sweets and Puddings Recipe Ideas
Scotland Teatime Treats Ideas

Butterscotch Meringue Recipe

This is a traditional tea time treat in Scotland which is (surprisingly) low in fat and calories compared to other biscuit treats. That said, it is still a tasty which makes a lovely light pudding to end to a meal.

Butterscotch Meringues

Ingredients:
8 oz shortcrust pastry
4 oz light soft brown sugar
3 oz butter
1 tablespoon cold water
2 oz flour
3/4 pint milk
2 egg (YOLKS ONLY)
3-4 drops vanilla essence
Topping:

2 egg (WHITES)
3oz caster sugar
1 level tablespoon white sugar


Method:
Pre heat oven to 350F.

Roll out the pastry and place in a 8inch flan dish. Bake on it sown for approx. 20 minutes. In a saucepan, place 1 oz butter then add the sugar and water. Heat gently until the sugar is completely dissolved but do NOT boil.

In a different saucepan, melt the remaining butter then add the flour, stir, then add the milk, stir and bring to the boil. Boil for 5 minutes. Then, stir in the caramelised sugar from the original pan. Allow this to cool, then add the egg yolks and vanilla essence. Mix this well then pour into the pastry case. Reduce the oven temperature to 325F.

To make the topping, place the egg whites into a bowl and beat until they form stiff peaks. Fold in the caster sugar. Then lace the meringue mixture on the top of the pie, sprinkle with the sugar and bake for 25-30 minutes. The meringue should appear to be a pale golden colour.

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.