Britain, over all these years, has been able to retain its culture and traditions to the fullest. No wonder traditional dishes have had to compete with many other dishes. Whatever might be the case, British people have managed to maintain their culinary poise as gracefully as ever. British possess elegant cooking traditions incomparable to the rest of the world. The British cuisine has emerged with the cultural influences of many local and hybrid recipes. The place has a dominant Anglo-Indian flavor. For the fact that India has been under the British rule for years, British cuisine also adopted the use of strong spices in their food.
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Ingredients
1 1/2 cups white sugar
3 cups raspberries
6 slices bread
1 cup whipped cream
1 tablespoon water
Directions
Combine the sugar, water, and raspberries in a saucepan. Over medium heat, cook by stirring the mixture gently as to avoid damaging the raspberries. When the mixture is dissolved, put it aside to let it cool. Line the slices of bread in a 1 quart bowl. Pour the raspberry mixture over the bread, and place remaining of bread as the last layer. Cover the bowl with plastic wrap and place a weight on top of the bowl before refrigerating.Leave it overnight. To serve, remove plastic wrap, and invert onto a plate with whipped cream on the side.
Ingredients
8 links pork sausage
2 cups all-purpose flour
4 eggs
1 cup milk
1 tablespoon vegetable oil
Salt and pepper to taste
Directions
Preheat the oven to 400 degrees F. Pour oil into a baking dish. Arrange sausages over the baking dish. Bake for 10 minutes. Meanwhile, whisk together the flour, eggs, and half of the milk in a medium bowl. When it is smooth, gradually mix in the rest of the milk. Sprinkle salt and pepper for seasoning. Remove the baked sausages from the oven. Pour batter over the sausages until 3/4 covered. Place it back into the oven, bake for 35 minutes.
Ingredients
1 3/4 cups all-purpose flour
1/4 cup butter, softened
3/4 cup white sugar
1 egg
3 tablespoons milk
1/2 cup raisins
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1 egg white
1/2 cup raisins
2 tablespoons white sugar
Directions
In a large bowl, sift together flour, baking powder and salt. In another bowl, cream shortening, butter and sugar .When the butter and sugar has mixed well, Add the egg. Gradually pour milk into the mixture. When mixture is smooth, stir in the dry ingredients combined. Add raisins. Cover with plastic wrap, refrigerating it for about 45 minutes. Preheat oven to 350 degrees F. Place remaining 2 tablespoons of sugar into a shallow bowl or saucer. Roll dough into balls. Dip the upper side with egg white and cover it with sugar. Grease cookie sheets. Place balls 2 inches apart, sugar side. Bake for 12 to 15 minutes in the preheated oven, cookies should be golden brown. Cool on cookie sheets before transferring to a wire rack.
Ingredients
1 cup milk
6 cups all-purpose flour
2 tablespoons white sugar
1 cup warm water
1/4 cup melted shortening
1 package active dry yeast
1 teaspoon salt
Directions
Slowly warm the milk in a small saucepan for 10 minutes. Dilute sugar into the milk. Set aside until lukewarm. Prepare yeast by diluting in warm water. Set aside for 10 minutes. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make soft dough. Knead. Place in greased bowl, cover, and let rise. Punch down. Roll out to about 1/2 inch thick. Cut rounds with cookie cutter. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Sprinkle the muffin tops with remaining cornmeal. Cover with plastic wrap and let rise for 30 minutes. Heat the griddle. Grease before cooking muffins on griddle. Flip to the other side after 10 minutes. Allow to cool and place in plastic bags for storage. Cut split and toast muffins. Spread butter and jam.
Ingredients
1 cup butter
1 1/2 cups white sugar
2 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup dried currants
1 cup milk, or as needed
Directions
Preheat the oven to 350 degrees F. Grease some cookie sheets. In a medium bowl, cream together the butter, white sugar, eggs, cinnamon, cloves and nutmeg. In another bowl, sift the flour and baking soda. Add the flour mixture to the butter mixture. Stir in currants. Add milk gradually until the flour mixture blends with the butter mix. Use a spoon to place the mix onto cookie sheets. Bake for 15 minutes in the preheated oven or until golden brown. Cool it on a wire rack. Serve immediately or keep in a cookie jar in a cool dry place.
Ingredients
1 package frozen green peas
1 tablespoon butter
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream
1/2 teaspoon salt
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Ingredients
16 ounce pork sausage meat
1 package puff pastry sheets
1 beaten egg
1/4 cup Dijon mustard
Directions
Preheat the oven to 400 degrees F. Thaw the puff pastry sheets and cut the sheets into a dozen squares. Brush each square with mustard. Divide sausage into 12 pieces, Place a sausage on each square. Roll the pastry to seal the sausage and use egg as an adhesive. Place your pastry onto a baking sheet, and glaze the top with the remaining egg. Bake for 25 minutes in the preheated oven. The sausage rolls are ready when they are golden brown.
Ingredients
1 onion, chopped
2 cloves garlic, chopped
Fresh thyme
2 tablespoons butter
1 1/2 pounds beef steak
1 tablespoon all-purpose flour
1 cup beef stock
9 ounces red wine
9 ounces wild mushrooms
Salt and pepper to taste
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