Scotland for Visitors

  

Home

 History Recipes Contact

  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"
 


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.