As a keen cook and international traveller I collect recipes wherever I go. My collection is much larger than the relatively limited list here, and I shall move more recipes onto this file as time allows.



½ Medium red cabbage (chopped fine)
1 cup (8 fl.oz.) Brown sugar
1 cup (8 fl.oz.) Raisins
2½ pints V-8 vegetable juices

Cook together for about 1 hour.

[Forget who gave me this - let me know.]



Medium-Large Scallops in Shells

Grate nutmeg on scallops. Just cover with whisky, add some cream. Bake until the whisky boils. Serve at once.

[André Amoos]



½ dl Ground almonds (optional)
3 Eggs
5 tbs Sugar
½ dl Flour
3 dl Whole milk
500 gm Cottage Cheese

Mix eggs and sugar, then flour and milk and finally the cheese and almonds. Bake in an oven at 175°C for an hour (or a 600 W microwave for 16 min.)

[Kerstin Bengtsson - SM5EUU]



2 tins Chick Peas/Garbanzos (drained, washed & drained again)
8 oz Tahini (Sesame paste)
2-8 cloves Garlic (to taste)
1-2 oz Olive oil (to taste)
1-2 oz Lemon juice (to taste)
½-1 oz Soy sauce (or ½-1 tsp salt or Aromat) (to taste)
½-1 tsp Ground cumin (to taste)
Tabasco (optional)

Blend garlic, oil, lemon juice, and spices. Add garbanzos and blend again (it may be necessary to add a little water to make the mixture thin enough to blend). When this is thoroughly blended, add the tahini and blend this in too.

Serve, garnished with pine nuts, parsley, and perhaps an olive, with hot pitta bread. (May also be garnished with a "cream" made by blending a little tahini with water to the thickness of whipping cream.)

[My own version - ubiquitous in the Middle East. (Whatever Arabs and Israelis may differ on, they agree that humous is good!)]


(Entrée pour 4 personnes)

400-500 g de Scampis, Coquilles St-Jacques et Crevettes
Fumet de Poissons (Court-Bouillon)
1 Échalotte hâchée
2 Gousses d'Ail
1 Tomate frâiche, pelée et concassée
Persil et Ciboulette hâchés
1 Bouchon de Pastis
Sel, Poivre, Poivre de Cayenne

Passez les fruits de mer au court-bouillon (fumet), decortiquez les scampis.

Dans un morceau de beurre faites revenir échalotte, ail, tomate, persil et ciboulette. Ajoutez les fruits de mer, mouillez d'un peu de fumet. Versez le pastis et flambez. Incorporez la crème et assaisonnez.

Servez avec riz ou pâtes.

[André Amoos]



2 Large Onions (Chopped coarsely)
Sunflower oil (20 ml)
8 oz Small Red Lentils
6-8 oz Tomato Purée
2½ pints Stock
2 dsp Vencatachellums Curry Powder (Sharwoods Mild Madras)
3 tsp Flour
Spices instead of Vencat:-
2 dsp Cumin
3 dsp Coriander
1 dsp Ginger
½-1 tsp Turmeric
1 tsp Ground Celery Seed
Cayenne Pepper to taste

Sauté onions in oil until soft. Add curry powder and sauté another 5 minutes. Add stock, lentils and tomato purée and simmer for 25-40 minutes. Allow to cool a bit. Blend in a liquidiser with the flour. Bring back to the boil. Serve with croutons.

[My own recipe]



1 Onion
1-3 Cloves Garlic (to taste)
1½" Cube of Ginger (pulped)
(or from a jar)
0-5 Hot chillies (or Tabasco - to taste)
2-4 Tsp Vencatachellum's Curry Powder (or Sharwood's Mild Madras Curry Powder)
¾ Pint Stock.
3 Tablsp. Soy Sauce
4 Tsp Brown Sugar or Molasses
1½ Tablsp Tomato Purée
2-3 Tablsp Peanut Butter
2-4 Tsp Ground Cumin

Sauté together the finely chopped onion, garlic, pulped ginger, and chopped chillies. When cooked add the cumin and curry powder and cook for a few moments longer. Add stock and soy sauce (or water with more soy sauce), sugar, and tomato puree and simmer for 10-15 minutes. Liquidise at this point if you don't want pieces of onion otherwise don't. Stir in the peanut butter, adjust the seasoning and bring back to the boil for a minute or two.

You may also add some tamarind pulp to the initial sauté if you have any.

[My own recipe.]



1 Level Tsp Bicarbonate
1 Level Tsp Cream of Tartar
8 oz Plain Flour
Pinch of Salt
1 Dessertspoon Golden Syrup
1 Egg
½ Pt Milk
1 oz Sugar

Blend ingredients to a batter. Heat griddle to medium heat & drop batter, a desertspoonful at a time, to make an oval scone. Turn when bubbles form and burst (both sides should be golden brown). Keep warm.

[Peggy Bryant]


SILAHKARULLAT JUSSIN TAPAAN (Rollmops of Baltic Herring)

900 gm Filets of Baltic Herring
2 Chopped Onions
6 tsp Salt
3 tsp Sugar
200 ml Vinegar
2 Cloves Garlic (Optional)
Copious Fresh Dill

Roll herring filets skin out and pin with a stick or arrange in the pot in full layers so that the filets do not unwind. Add other ingredients and sufficient water to cover. Cook for 20 minutes. When cool keep in a refrigerator overnight. Eat cold with Finnish rye bread.

[Eero (Jussi) & Tuula Virta]



8 oz semi sweet chocolate chips
8 oz pkg cream cheese, softened
¼ cup fruitose or ½ cup sugar
2 tsp vanila
12 oz whipped topping, thawed
1 tbs milk

Lightly grease 8" x 4" loaf pan; line bottom and sides with waxed paper. Melt chocolate in microwave for about three minutes, stir auntil the chips are totally melted. Add mixture of beaten cream cheese and sugar until smooth. Beat in vanilla and chocolate mixture. Fold in 3 C of the La Creme. Stir in milk. Spread into lined pan. Chill until firm, about 4 hours. Unmold and remove waxed paper. For additional flavor 1/2 teaspoon of liqueur to remaining La Creme. Cut terrine into slices and serve with topping mixture.

Yield: 10 servings

[Janet Monroe]



3 eggs
12oz Castor sugar
1 lb Sultanas
8 oz Butter
1 dsp Syrup
1 tsp Vanilla essence
1 tbsp Amaretto or Sherry (or both)
1 tsp Instant coffee
12 oz Plain flour (+1 tsp Baking powder)

Cover sultanas with water. Bring to boil. Discard water. Add butter & syrup to hot sultanas. Stir thoroughly & allow to cool. Beat eggs & sugar well together. Add to mixture. Add amaretto and/or sherry. Fold in flour. Bake 90 mins @ 150 Deg C in 8" bread tins.

[Dianne Jackson's Mum]



8-16 oz Mushrooms
3 tbsp Vinegar
2 tsp Dijon mustard
2 tbsp Tomato puree
5 fl.oz Water
2 tbsp Dark brown sugar
2 tsp Worcestershire Sauce

Mix everything except mushrooms, bring to boil and simmer 10 minutes. Pour over mushrooms (halved or quartered). Stir. Stand for several days, stirring occasionally.

[Dianne Jackson]



1 lb Minced veal
8 fl.oz Breadcrumbs
1 Beaten egg
1 Small onion, finely chopped
Salt, pepper, garlic & herbs

Combine ingredients. Mould into 1" balls. bake at 180 Deg C for 20 minutes (turn at half time). Serves 4.

[My own recipe.]



2 Tbsp Onion (finely chopped)
¼ Tsp Dried Tarragon
2 Tbsp Margerine
2 Tbsp Orange Zest
½ Cup Orange Juice
1/8 Tsp Dry Mustard
¼ Cup Currant Jelly
2 Tbsp Sweet Red Wine or Cranberry Juice
1 Orange (Peeled & sectioned)
1½ Tsp Cornstarch

Sauté onion and tarragon in margerine. Add zest, juice, salt, mustard and jelly. Heat over medium heat, stirring constantly, until jelly is melted. Reduce heat and add wine and orange sections. Thicken with cornstarch.

[Rosalyn Roberts]



2 Cups flour
2/3 Cup sugar (+1 Tbsp)
1 Tsp Baking Powder
1 Tsp Baking Soda
½ Tsp Salt
12 oz Lemon Yoghurt
1 Beaten egg
1-2 Tsp Lemon zest
1 Tsp vanilla essence
¼ Cup melted salted butter
2 Cups blueberries (fresh or frozen - if frozen, thaw & drain)

Preheat oven @ 400°F (200°C). Grease muffin cups. Stir together flour, 2/3 cup sugar, baking powder, baking soda and salt. Separately mix yoghurt, butter, egg, lemon zest and vanilla essence until blended. Make a well in the centre of the dry ingredients, add yoghurt mixture and stir to combine. Add blueberries and stir. Pour into muffin cups, sprinkle with remaining sugar. Bake 20-25 minutes. Cool for 5 minutes before eating.

[Rosalyn Roberts]



1 Cup flour
1 Cup whole wheat flour (wholemeal)
1 Tsp baking powder
1 Tsp baking soda
¼ Tsp salt
½ Cup softened butter/margerine
½ Cup sugar
2 Eggs
1½ Cups mashed ripe bananas
¼ Cup milk
1 Tsp vanilla essence
1 Cup broken walnuts

Preheat oven @ 375°F (190°C). Grease muffin cups. Stir together flour, baking powder, baking soda and salt. Separately cream butter and sugar until light and fluffy. Beat in eggs, and stir in bananas, milk and vanilla. Add dry ingredients and stir to combine. Add walnuts and stir. Pour into muffin cups. Bake 25-30 minutes. Cool for 5 minutes before eating.

[Rosalyn Roberts]



2 Cups chicken pieces
2/3 Cups sliced almonds
¼ Cup celery
2 Green onions
2 Tbsp raisins (or dried cranberries)
2 Tbsp chutney
1 Tsp curry!
¼ Cup mayonnaise
½ Tsp salt
2 Tsp lemon juice

Mix and serve.

[Rosalyn Roberts]



½ Cup butter
1/3 Cup sugar
½ Tsp vanilla essence
1 Cup flour
½ Tsp salt

8 Oz Cream cheese
1 Egg
½ Tsp Vanilla essence
¼ Cup sugar

¼ Cup sugar
¼ Cup sugar
1 Tsp cinammon
2 Cup peeled cooking apples (1/8" thick slices)
½ Cup strained apricot preserves

Preheat oven to 375°F (190°C). Butter 9" spring form pan (one that unclips to come off). Cream butter, sugar and vanilla essence until fluffy. Add flour and salt. Blend and spread in prepared pan.

For filling beat cream cheese until fluffy. Add sugar, egg and vanilla essence and beat until smooth. Spread evenly over dough.

For topping combine sugar and cinnamon. Dip each apple slice in mixture and arrange slices over filling in two overlapping arches. Warm apricot preserve and brush over the apples. Bake 45-55 minutes until golden. Serve warm (not too hot) or cold. Serves 10-12.

[Rosalyn Roberts]



½ Cup oil
¼ Cup sugar (+1 Tbsp)
2 Tbsp vinegar
1½ Tsp poppy seeds
½ Tsp salt
½ Tsp dry mustard

Blend and apply. Delicious over fruit or salad.

[Rosalyn Roberts]

Send me a Recipe to james (a)

Please include the name and nature (i.e. appetiser, main course, dessert, etc.) of the dish (and its ethnic origin if this might be interesting), all ingredients, and as much detail as possible of the technique(s) involved in its preparation and serving, and the number of portions produced by the quantities stated in the ingredients list.

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