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Thread: Culinary Culture

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    Newbie deanmartin's Avatar
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    Default Culinary Culture

    Can any one help me out. I am looking for some traditional Liverpool recipes from all quarters. Afro Caribean, Chinese, or just plain old scouse and Pea wack, anything .


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    Senior Member Maggie May's Avatar
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    Not much of a cook myself I'm afraid but I remember my nan's pans of scouse..always a pot on the go.....she put everything and anything in it..meat,veggies, pots.....not sure if there is an exact recipe for it but I may be wrong....

    I can post some recipes for some lovely SAfrican dishes if you like..just need to dig them out....

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    Newbie deanmartin's Avatar
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    Default yes please

    South African food ,sound good i shall await your post

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    Senior Member Maggie May's Avatar
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    Heres in one I know off the top of my head

    Melk Tart....translated to Milk Tart the melk being Afrikaans

    Heat oven to 180c or 350f

    4 cups of milk
    1 cup of flour (all purpose)
    4 eggs
    Pinch of salt
    1 cup of sugar
    3 tablespoons of butter
    1 tablespoon of baking powder
    Nutmeg


    Cream egg yolks,sugar salt and butter (melted)
    Add a little of the milk and a little of the flour
    Mix well and add baking powder
    Add the rest of the milk and flour
    Bet egg whites until fluffy and add to mixture
    Pour mixture into two greased pie plates or pyres dishes
    Bake for about 34-40 mins
    Sprinkle with nutmeg

    Enjoy
    Last edited by Maggie May; 07-10-2008 at 05:05 PM.

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    Senior Member lindylou's Avatar
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    I have lots of recipes, Caribbean, Indian, Spanish and Italian.
    They are written longhand in my note book and would take too long to type

    You can Google any cuisine of any country and get good results.

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    Newbie Dave H's Avatar
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    Quote Originally Posted by deanmartin View Post
    Can any one help me out. I am looking for some traditional Liverpool recipes from all quarters. Afro Caribean, Chinese, or just plain old scouse and Pea wack, anything .
    Not sure there was much of a recipe for pea wack. Was it not just a ham hock, piles of lentils, water and salt? Simmered for days so it started as soup and ended being spread on bread.

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