Recipes from around the world.

As promised here is the new recipie page. There are so many different nationalities here in Aktau, why not try a recipie from a different country for a change? We hope you enjoy dipping into our selection. If you have a recipie you would like to share please send it to us via the comment box below. ‘Bon appetite!’

Mince and tatties. (Ground beef and potatoes) Scotland

Ingredients. (for 2 portions)

400g ground beef (mince)

1 medium onion (chopped)

2 carrots (sliced)

1 beef stock cube mixed with 500 mls boiling water

1 desert spoon thickening agent of choice – ‘bisto’, potato starch, cornflour

salt and pepper to taste

Served with:  4 medium potatoes (tatties), boiled and mashed with some butter and a little milk . Make the ‘tatties’ as buttery and creamy as you like, just taste til you find what suits you.


Cook the ground beef and chopped onion over a medium heat til the beef is lightly browned. Add the stock, sliced carrots and salt and pepper to taste. Turn the heat to low and cook gently for about an hour. Meanwhile peel and boil your potatoes. Mix your choice of thickening agent with a small amount of water and add to the pot to thicken the ground beef mix. Mash the potatoes as stated above. Serve and enjoy!

Note. Ground beef is not a word that is used in Scotland. Everyone uses ‘mince’ instead. Mince and tatties is a very traditional dish in Scotland and eaten in most households. ‘Bisto’ is form of thickening agent that is also beef flavoured so as well as thickening your dish you are adding an extra touch of flavour. It is found all over the UK.

Tuna fish pie. Scotland


1 large onion (sliced )

3 eggs (hard boiled and cut into segments)

2 185g tins tuna (drained and forked into pieces)

400 mls white sauce (made with 400mls milk and 1 tablesppon cornflour OR 400 mls milk, 125g butter and 1 tablesspoon flour)

4 or 5 medium sized potatoes (boiled and mashed with milk and butter or as you like it)

Small amount of oil to fry onion.

Salt and pepper to taste.


Fry the sliced onion in a little oil til soft. Spread over the base of an oven proof pie dish (approx. 28 x 16 x 4 cm). Spread the drained, forked tuna and the egg segments on top of onion, covering the base of the pie dish. Add salt and pepper. Now make the white sauce.

Cornflour method: heat the milk til just before boiling, mix the cornflour with a little water or cold milk and add to the hot milk stirring all the time. The sauce should be smooth and coat the back of a spoon easily. (If too thin add some more cornflour with small amounts of cold milk or water til thick enough).

Flour/butter method: Melt the butter in a saucepan, take off the heat and add the flour stirring all the time. It will become a thick paste, add a small amount of cold milk from the 400 mls at a time, always stirring to mix with the paste until all the 400mls is used and there are no lumps of paste left. Warm over a medium heat stirring all the time. As the milk gets hotter the sauce should start to thicken, keep stirring til it starts to boil. Remove from the heat and stir some more. (If the sauce is too thick add small amounts of cold milk til it is thick enough.)

Pour the white sauce evenly over the onion, tuna and egg mixture. Spread the mashed potato evenly over the pie.

Place in a pre-heated oven at 180 deg. (moderate) for 40 mins.

Serve with what ever you like. I love beetroot with mine!

Heh Kean. (Prawn fritters) Malaysia


Batter ingredients.

100g flour

25g cornflour

150 ml water

1/4 tspn salt, 1/8 tspn pepper

250 g prawns, shelled and deveined

250 ml (1 cup) oil for deep frying


Combine batter ingredients in a mixing bowl and blend until smooth. Add the prawns and stir through. Heat the oil in a wok or other suitable pan over a medium heat. When the oil is hot, scoop a tablespoon of the prawn batter and drop it into the oil. Repeat to fill the wok/pan. Fry the fritters until puffy and golden brown. Dish out and drain on absorbent paper. Serve immediately.

Note. Similar recipie can be used to fry chicken. Add shredded onion to the batter mix to make it sweeter.

Hong Bak. (Braised pork with aromatic spices) Malaysia


2-3 tablespoons cooking oil

Spice paste. (ground) 20g coriander seeds or powder, 5g ginger root or powder,25g garlic cloves, 100g shallots

1 tbl spn bean paste

350g pork belly, cut into chunks

125ml water

2 potatoes, cut into wedges

1 tbl spn dark soy sauce

1 tspn salt, or to taste

2 tbl spn sugar, or to taste


Heat the oil in a wok or clay pot to saute the spice paste until aromatic. Add the bean paste and fry again until aromatic. Add the meat and stir for a few seconds before adding the water and turning down the heat to simmer the pork for 30 or 40 mins. Add the potato and season with the dark soy sauce, salt and sugar. Allow to simmer until the potato is cooked adding more water if necessary.

Chilli Relleno Casserole (Tex-Mex Style)


1 large can (20 oz or 566 gram) whole
green chillies (mild chillies)

2 lbs (907 gram) Monterey Jack cheese, grated (or mild cheese)

1 lb. (453 gram) longhorn cheese, grated (or mild cheese)

8 eggs

1 cup (200 ml) half ‘n’ half (or light cream)


Mix cheeses together. Split open green chillies and lay flat in large baking dish, layering cheeses and chillies. Blend eggs and cream in blender until frothy. Pour over chillies and cheeses. Bake at 375 deg F (185 C) for 45 minutes covered with foil. Remove foil and cook 15 more minutes. Let it cool for 10 -15 minutes before serving.

Serve with salsa, warm flour tortillas and refried or ranch style beans.

Chicken Tortilla Soup (Tex Mex)


1 pound cooked chicken, shredded

1 (15 oz) can whole peeled tomatoes, mashed

1 (10 oz) can enchilada sauce (optional) (see recipe below)

1 medium onion, chopped

1 small can (4 oz) chopped green chilli peppers (mild)

2 cloves garlic, minced

2-4 cups water

1 (14.5 oz) can chicken broth

1 teaspoon cumin

1 teaspoon chilli powder

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1 (10 oz package frozen corn or canned corn, drained)

1 tablespoon chopped cilantro

Dash of tabasco

Dash of red chilli flakes


8 corn tortillas

1/4 cup grated mild cheese

Sprigg of cilantro


Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into a large pot. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, bay leaf. Stir in corn, cilantro, tabasco and chilli flakes. Cover and put on low heat for 3-4 hours, stirring occasionally and adding water if it becomes too thick.

Then preheat oven to 400 degrees F (200 C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Baked in preheated over until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips and grated cheese and a sprigg of cilantro on top of each bowl of soup.

Serves 8

Homemade Enchilada Sauce (Mexican)


3 tablespoons vegetable oil

1 tablespoon flour

1/4 cup chilli powder

2 cups chicken stock

10 ounces tomato paste

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon salt


In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chilli powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings to taste.

Granola Bars (Canada)

1½  cups whole wheat flour

1 tsp baking soda

½ tsp salt

1 tbsp wheat germ (optional)

3 cups quick cooking oats

1 tsp cinnamon

½ cup brown sugar

½ cup white sugar

1 8 oz. container plain yogurt

2 tbsp milk

3 tbsp oil

2 tsp honey

1.  Preheat the oven to 150 degrees C, and butter a baking sheet.

2.  Combine the whole wheat flour, baking soda, salt, wheat germ and cooking oats in one bowl.

3.   In another bowl, cream the brown sugar, white sugar, plain yogurt, milk, oil and honey.

4.   Stir the sugar mixture into the flour mixture.

5.  Pour the batter on to the baking sheet and spread evenly.  Bake in the oven for 25 minutes.



Baba Ghanoush (Middle East)

1 eggplant

¼ cup lemon juice

¼ cup tahini (sesame paste)

2 tbsp sesame seeds

2 cloves garlic, minced

Salt and pepper

1 ½ tbsp. olive oil

1. Preheat oven to 200 degrees C, and lightly grease a baking sheet.

2. Make holes in the skin of the eggplant with a fork, and place them on the baking sheet.  Roast the eggplant in the oven for

30 – 40 min.

3. Remove the eggplant from the oven, and place in a bowl of cold water for 5 minutes.  Remove the eggplant from the water, and peel the skin.

4. Puree the eggplant, lemon juice, tahini, garlic, and sesame seeds in an electric blender.  Season with salt and pepper.

5. Transfer the mixture into a bowl, and slowly stir in the olive oil.

6.  Refrigerate for 3 hours before serving.

Serve with Pitta and raw vegetables.

Kushari  (Egypt)

¾ cups brown lentils

4 cups of water

¾ cups long grain rice

1 cup macaroni

2 large onions chopped

4 garlic cloves minced

1 cup canned chickpeas


Red Pepper

1. Bring the lentils to a boil and simmer for 20 minutes.

2. Add the long grain rice to the lentils and simmer for another 20 minutes.

3. In a separate pot, cook the macaroni for 8 minutes and drain.

4. Stir fry the onions and garlic cloves in a ¼ cup of olive oil for 15 minutes. Add the cumin and red pepper to taste.

5. Drain and rinse chickpeas.  Add them to the onions and garlic.  Cook an additional 5 minutes.


Corn oil

3 cloves of garlic

2 tbsp white vinegar

2 tbsp tomato paste

2 cups tomato juice

½ tsp cayenne pepper

½ cup water

1 jalapeno cut in the middle

1. Fry the garlic for 1 minute in a tbsp of corn oil.

2.  Add the remainder of the ingredients and simmer for 15 – 20 min.

3. Remove and discard the jalapeno pepper.


Combine the lentil mixture with the onions and macaroni.  Pour the desired amount of sauce over, and serve hot.

Fettuccini  Sauce (Italian)

8 oz cream cheese

¾ cups parmesan cheese

½ cup butter

½ cup milk




1. Melt the butter in a sauce pan.

2. Add the cream cheese, milk, garlic, salt and pepper.  Bring to a boil and simmer for 1 minute until thick.

3. Stir in the parmesan cheese until melted.

4. Pour over fettuccini noodles, and serve.

*Variations – Chicken and/or mushrooms can be added to the sauce.


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