The Kirkcaldy Book - Community Forums - International Dishes - recipes to share

Here is another nice summer time salad.

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Here is a nice easy recipe, serve with a nice crusty bread.

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Here is a recipe for crepes, they can use for starters and for desserts, here is the basic recipe.

Crepes

2 eggs
1/2 cup cream
1/4 cup milk
1/2 cup plain flour
pinch salt
30g butter

Melt butter
Sift the flour into a bowl, make a well in the middle, add lightly beaten eggs, cream and milk, mix until well combined. Beat in melted butter.Put in fridge to stand for 1 hour. Heat a skillet pan and then pour a small ladle of mixture in pan, brown lightly then turn. Makes about 8 crepes.

As a dessert you can spread with cream and strawberries and roll or fold over, blend some strawberries in the blender and add a wee drop icing sugar and maybe a wee drop water, strain strawberries to remove seeds, the pour over the crepes.

As a starter you can fill them with all sorts of fillings, here an Asparagus fillng.

1 340g tin asparagus
30g butter
3/4 cup milk
3 teaspoons plain flour
1/2 teaspoon dry mustard
1/2 cup grated cheese
salt and pepper

It is like a white sauce.
Melt the butter add the flour and cook for 1 minute. Add milk salt peppr and mustard, stir until sauce boils and thickens. Remove from the heat and add cheese, mix until combined. Drain asparagus and cut into 1 inch lengths,stir into sauce.
Cool and then place spoonful of mixture in middle of the crepe and fold
sides in then roll up.Place in an oven proof dish cover and cook in a moderate oven for about 12 to 15 mins.
Make a fresh tomato sauce, by chopping tomatoes add a bit of butter salt and pepper, and basil. bring to the boil then simmer with lid on for 15 mins., then strain. Use ripe tomatoes to get a really nice flavour.Spoon over crepes.

Hello Annie
So sorry for not being so long .
I am trying to download from my computer recipies I have saved to save time from writing them now but it doesnt upload them .
Next time when I have more time I will write them down here .

Have a great evening everyone

Here is a nice light dessert when you are trying to keep tabs on the weight at Christmas, you use Filo pastry and the fruit of your choosing.

Fruit Baklava.

6 sheets filo pastry
1/2 cup brown sugar
60 g butter, melted
2/3 cup slivered almonds
3/4 cup orange juice, srained
1 1/2 teaspoons ground cinnamon
use peaches from a tin or fresh, or any other fruit you like.

Preheat the oven to 180deg.C.Use a muffin tin to make the little nests. Cut each sheet of pastry into 8 squares. Line the muffins tin with 3 layers of filo pastry, brush each piece with melted butter to help them stick together and the layer them in the tin, overlaping them at an angle.

Combine the almonds, cinnamon and half the sugar. Sprinkle over the base of the filo pastry, then place the other squares of filo brushed with butter on top of the
nuts. Bake for 10 to 15 minutes.

Place the orange juice and the sugar in a pan and bring to the boil, reduce the heat and simmer. Halve the peaches and slice thinly, add them to the syrup and stir gently to coat the fruit. Strain the fruit and place in the pastry basket and sprinke with icing sugar. Serve with fresh cream or ice cream.

Here is an Antipasto for all who like Italian food, and who does'nt.


150g smoked salmon
200g semi-dried tomatoes
200g dolmades
200g Tuscan-mix olives
200g green stuffed olives
200g pepperdews
100g butter
2 tablespoons chopped parsley, chives and oregano
3 drops Tabasco sauce
12 slices Bruschettina

1. Combine butter with herbs and Tabasco sauce. Set aside
2w. Toast Bruschettina slices until golden. Spread with herb butter and serve with the Antipasto.

Hi everyone here is another quick chicken dish.

Chicken, ginger and shallots


500g chicken thigh fillets, cut into cubes
2 tablespoons ginger thinly sliced
150g sugar snap peas
4 shallots sliced
3x70g instant noodles
1 tablespoon sesame oil
1/3 cup oyster sauce



1. Cook noodles in a pan of boiling water for 2-3 minutes, stirring occasionally, Drain and separate stands with fork.

2. Heat wok on high and add sesame oil and ginger. Stir fry for 1 minute, until fragrant. Stir fry chicken for 3-4 minutes, until browned. Add oyster sauce, sugar snap peas, drained noodles and 2 tablespoons water. Gently stir fry for 2 minutes. Remove from heat and stir through shallots. serves immediately.