Recipes from your country.

[StripyPixieSocks]

I noticed lately that there are several international Ishers and being the kind of cook who likes to make authentic dishes from particular countries and not the American-ized versions of I wondered if there were any authentic Italian, French, German recipes that the international Ishers would like to share in return for some proper Authentic English recipes?

Maybe also we could make requests for certain recipes... it's always nice getting recipes from the horses mouth so-to-speak as there are so many versions of even simple recipes on-line.

Take for instance making a simple English Rice Pudding... you wouldn't believe the recipes out there claiming to be Authentic English recipes when clearly they are not...

Err... anyway...

Any requests?

[Millymollymandy]

Careful there are lots of Scots on this forum.....

The French version of rice pudding seems to be extremely familiar to me so who is to say whose is authentic? I do agree though when googling some recipes it is a nightmare to choose which one to try as there are just so many variations of the same thing with completely differing amounts of say flour, sugar, liquid etc.

I am on a crusade to find the 'right' recipe for French savoury cake. When I have found one that actually rises, or stays risen and doesn't end up flat as a pancake, I will post it, as they are truly delicious.

[Annpan]

Careful there are lots of Scots on this forum.....

What's your point MMM

[Graye]

Spain was not very exciting on the restaurant front but I DID learn to cook some excellent traditional meals (with and without meat) when we lived there. I can come up with a paella which our old Spanish neighbour positively raved about, their staple Patatas Pobres, a wonderful dish called Revolcona, tortillas, etc, etc. I even learned how to prepare and cook snails in spicy sauce! I will pass on any recipes anyone would like to try...

Now living in France I find French cooking singularly uninspiring. Restaurants struggle to cope with veggies and everything on their menus seems to be heavily meat based. Some of the things on offer in supermarket meat cabinets appear positively disgusting to me too.

[Millymollymandy]

Oh maybe I was getting confused with some of the 'French' forums where everything always ends in tears if you dare to say English when you should be saying British, or UKish, or whatever!

Is there a Scottish rice pudding?

[Millymollymandy]

Now living in France I find French cooking singularly uninspiring. Restaurants struggle to cope with veggies

Noooooo, how can you say that, they are brilliant on the tinned haricot vert front!

[Annpan]

No, no scottish rice pudding...

I am quite accepting of English culture and Scottish culture being sometimes separate (but often not) - what gets to me is when people refer to the English parliament, the English Queen, the English Prime Minister, plenty of people think that Scotland is part of England (which it isn't by the way)

Anyway I thought you meant scottish food was crap...lol... most of the more basic traditional foods are not the most appetising but we've got Marmalade and Clootie Dumpling fighting on our side.... not to mention haggis pakora.....yummmmm!

[Millymollymandy]

Annpan - quite seriously (yes really!), deep fried mars bars had not entered my head!

Actually some Scottish recipes would be great as a lot of dishes I have heard of their names but don't have a clue what they are.

[StripyPixieSocks]

Careful there are lots of Scots on this forum.....

I was being so careful to include almost everyone I forgot about those closest to home lol

Of course I mean to include the Scottish, Welsh, Cornish, Irish etc etc etc

Exactly though on the Scottish front, there's things like Stovies which I have a vague idea of but there's about 8 million different recipes ranging from basic right up to ones with about 80 ingredients in it all calling themselves 'authentic'

I'm just curious is all I think

[ina]

Annpan - quite seriously (yes really!), deep fried mars bars had not entered my head!

Actually some Scottish recipes would be great as a lot of dishes I have heard of their names but don't have a clue what they are.

Allegedly, the deep fried Mars bar was invented by a chippie near here.

Ah well - the good old Scottish cuisine. Anything that's greasy and sugary will be welcome. Deep fried pizza? Or burgers, battered and deep fried? Tablet - the sure-fire tooth decayer?

There are some nice things: Crannachan is a favourite of mine. Fat - yes (cream); sugar not necessary (just a hint of heather honey). Counts as one of your five-a-day (if you don't forget to put in fresh raspberries). And it's ever so healthy, as it also features good old Scottish oats and barley (in the form of whisky).

But as I'm not Scottish, maybe somebody else would be better suited to supply proper recipes.

[JulieSherris]

The one thing that baffles me about living in Ireland & eating out, is that practically every pub does a 'roast of the day'...... which is great - hubby is a meat & 2 veg man & the veggies over here are always served fresh & seasonal... however....

NO yorkshire puds!! Honest, the irish just don't have them - and it's quite devastating

Anyway, I know that some supermarkets sell them frozen - I had problems making my own - they always came out looking like discus & were about as heavy!

Then, Mr Worrell Thompson was a guest on the RTE radio show with our irish 'shock jock'.... and told the secret to the PERFECT batter mixture - and it works - in fact it works SO well that the 4 yr old granddaughter now makes the sunday yorkie mix - perfect every time!

Find a cup - about 250 mls is great for a typical family & gives a couple spare for the dogs/pigs/chooks.....

1 cup flour (Plain is best)
1 cup milk
1 cup eggs
Pinch of salt, shake of pepper - add chopped herbs as required - Leah likes to pick sage & chops the leaves.... I think sage is her fave herb at the moment!

Use FAT not oil.... duck fat or goose fat is best...
heat the fat till smoking hot - in the oven for about 25 mins - leave a touch longer than you think, or they sink though!

Perfect - and HUGE!! Great for toad in the hole too.

It's taken me 47 yrs, but I can now make yorkies - I am an accomplished cook
Julie.