Friends, Auguste Escoffier said this: “National English cuisine is much better than words about it.” The evil-tongued French gave English cuisine a bad name. At all times they loved to ironically say that you can stay hungry in England if you go to France three times a day.
Traditional British cuisine has always resisted. And although English cuisine is not as intricate and sophisticated as the cuisine of its closest European neighbors, it is healthy and easy to execute.

Famous English dishes: Sirloin, sandwiches and others

Despite the fact that the British have only 3-4 sauces, and not 3000, as in France, they are the best at meat dishes. Well, judge for yourself, where else would they be able to knight a bull’s thigh? This was done by the English king himself (and it’s true that historians still have not come to a consensus which one is James I or Henry VIII), who respectfully named the most tender piece of bovine meat “Sir Loin” (“Sir Sirloin”). With his light hand, from now on the fillet is called “sirloin”. Thanks to England, the world learned what steak, bacon, and roast beef are. Who doesn’t know now the “bloody” roast beef, which is decorated with a golden crispy crust on top, and inside there is the most urgent pulp, and note at the same time - no fat. Well, why else is there sauce?

What about sandwiches? If it weren't for the British, the world would still be getting its hands dirty and dropping sandwiches butter side down. In the 18th century, there was an avid gambler, among other things, the Foreign Minister of England, Lord John Montagu, who, not wanting to tear himself away from the card table, came up with closed sandwiches that did not get his hands dirty. Remember english pudding, which the British came up with to steam in a napkin! Or English cheeses - hard cheddar with a slightly nutty tone or sharp, melt-in-your-mouth blue wean! And whiskey, and ale, and porter, and famous all over the world! No, after all, our closest neighbors, the French, are wrong.

This dish owes its birth to the small island state of Wales, which, like England, is part of Great Britain. Wales is surrounded by the sea on three sides, and even its capital, Cardiff, is also cut through by a deep river. Cod, which locals call the queen of white fish, is abundant in local waters.

In Cardiff, like nowhere else, they know how to cook it well; a particularly popular dish is cod in beer batter. To prepare it, fresh cod fillet is used, and the batter is prepared from a dark type of foamy drink. Pieces of tender white fish meat with a crispy golden crust are served with beer - it’s simply impossible to tear yourself away from such a meal!

As you know, the children of Albion honor traditions, and, what is most surprising, not in words, but in deeds. Timetabl is a world-famous gastronomic daily routine, when work “fits” into the breaks between meals. It’s this English diet, what kind of English cuisine we’ll talk about now...

What do the British eat for breakfast?

The British have breakfast from 8 to 8.30 in the morning, just like us. Both in the north and south of the island they certainly eat oatmeal in the morning. True, the Scots stubbornly prepare it from oatmeal, and the British from oatmeal. In the north, oatmeal is complemented by smoked herring or haddock. In the south they prefer scrambled eggs and bacon, fried kidneys, sausages, and toast with butter. The Scots choose heather honey, jam and jelly as sweets. The British - fresh fruit and orange juice. Young people claim that oatmeal is now eaten only by ghosts in ancient castles, and have become addicted to muesli. But everyone, without exception, pays tribute to strong tea with milk - a tradition!

Second breakfast - lunch

The second breakfast, from 12 to 14 o'clock, is light for those who dine in the evening, and hearty, replacing lunch for those who only have dinner in the evening. Light - scrambled eggs and ham, dense - roast beef or lamb with fried potatoes and vegetables. For dessert they eat puddings and all kinds of cookies. And the meal ends with strong tea again.

Lunch - for the evening

Voltaire called England a country of dinners, and its inhabitants - a people who dine. And indeed, lunch here is quite substantial. The traditional time for this meal is 19-20 hours, and they usually serve appetizers, salads, soups, roasts with vegetables, fish, sweet dishes and, you guessed it, strong tea.

Tea and the Samurai Code

There is a special conversation about tea in England. The tea drinking culture in this country is a bit like the samurai code in Japan. It is difficult to imagine that the British once did not know the taste of tea at all - only in 1664, Charles II was presented with two pounds of dry “Chinese leaf” by merchants of the East India Company. But the British did not organize “tea riots”, but immediately appreciated the tart taste, wonderful aroma and wonderful healing properties of the divine drink. A prominent British statesman, Sir William Ewart Gladstone, famous for his aphorisms, once remarked: “If it’s cold, tea will warm you, if it’s hot, it’ll cool you down, if you’re depressed, it’ll cheer you up, if you’re excited, it’ll calm you down.”

Perhaps the main secret of the popularity of tea on the shores of Foggy Albion lies in the character of the islanders. The British are prone to a calm, almost ritual regularity of life, and the new drink gave them the opportunity to conveniently organize their daily routine.

By English standards - Five-o-clock

Tea has become both a metronome and a tuning fork of life. “It’s easier to imagine Britain without a queen than without tea,” the British joke and drink tea in the morning in bed at breakfast. at lunch, in the middle of the working day (every company takes a special break - tea bgeak), in the evening at home. But tea becomes the real king in Five-o-Clock.

This is holy time: no matter what happens in the world, millions of British people, from the clerk to the queen, certainly drink tea. Even if you are up to your neck in urgent work, do not try to force your English colleagues to abandon the ritual - it is futile. The five o'clock tea party has become so firmly ingrained in the flesh and blood of the nation that it is difficult to believe in its not so venerable, by English standards, age. Five-o-clock. Believed to have been brought into fashion by Anne Maria, Duchess of Bedford, a lady-in-waiting to Queen Victoria, in 1840.

Tea in Great Britain is prepared according to all the rules. The kettle is scalded, the tea leaves are added (1 teaspoon per cup), and boiling water is poured over it. Real English tea is drunk with milk or cream, but our favorite tea with lemon and sugar is called Rasian tea. Cookies, pies with candied fruits or nuts, biscuits, crispbread, cucumber sandwiches and thinly sliced ​​bread with butter are served with tea.

How to cook English roast beef

Having learned what the cuisine of England is like, You and I are quite capable of preparing a traditional English dish - beef roast, or, more simply, a fried piece of meat. The recipe is extremely simple, the cooking time depends on what result you want to get at the end: deep-fried meat, medium-roasted or rare (I note that for those who like such experiments, you need to be confident in the meat supplier).

So, let's start cooking roast beef in English.

1. Wash the meat (loin, thin edge or tenderloin), cut off the tendons, rub with salt, and you can sprinkle with freshly ground black pepper. They take a large piece of meat, I did not indicate its weight, any piece of at least 1 kg will do.

2. Then place the whole piece on a dry, very hot frying pan and fry on all sides.

3. Put in the oven, the meat should be baked until it is ready. Don’t forget to water it with the released juice every quarter of an hour. If there is not enough juice, you can add water or a little broth.

A few words about the baking time, I deliberately did not write how long to bake the meat, since it depends on what kind of roast beef you want to get - deep-fried, medium-rare or rare.

4. When the roast beef is ready, it needs to be cut into slices and beautifully placed on a plate.

As a side dish for roast beef in England, they usually serve green peas with sliced ​​boiled carrots, seasoned with butter, or potatoes (in any form: fried, boiled or mashed) and put horseradish on the table. Yes, and don’t forget to pour the strained juice released during frying and melted butter over the meat. You can also serve any vegetable salad and pickled vegetables with the roast beef.

Bon appetit!

I suggest watching a video recipe on how to prepare another English dish that will be appreciated by all meat-eaters and, first of all, men - Wellington beef.

Friends, if you liked the article, then vote for it by clicking the social network buttons. This is how you say thank you to the blog. And also don’t forget to subscribe for new goodies. I look forward to your feedback, it is very important for me to know your opinion, this will make the site more interesting and useful. I will be glad to see you among the participants of the Tasty Cuisine group on VKontakte.
Sincerely, Lyubov Fedorova.

Mastering new recipes that would add variety to your usual menu will not take much time, so you won’t have to stand at the stove for hours. It's all about the right approach: first try to prepare a large quantity of the base ingredient, and then add others to it, forming different dishes for the whole day.

Such a basic ingredient can be meat. It is available in any supermarket, is inexpensive and is used in many quick recipes.

depositphotos.com

Ingredients

• 900 g minced meat;
• 1 onion;
• ¼ cup chopped basil, cilantro or parsley;
• 1 teaspoon salt;
• 2 tablespoons chili powder - to taste.

Preparation

Place the frying pan over medium heat. No need to add oil. Chop the onion, then mix all the ingredients in a large bowl until you get a homogeneous mass. Fry the minced meat for 3 minutes, without touching, and only then stir. The dish will be ready when there are no pink pieces left.

The finished minced meat can be stored in the refrigerator in an airtight container for a week, using part of it every day to prepare other dishes.

Ingredients

• 2 or 3 eggs;
• 2–3 tablespoons of prepared minced meat;
• greens - to taste;
• vegetable oil - for frying.

Preparation

Whisk the eggs, pour into the frying pan and bring to readiness. Place the omelette on a plate, adding a couple of tablespoons of prepared minced meat inside. Season with finely chopped herbs.

Ingredients

• 2 eggs;
• 50 g kale cabbage;
• vegetables - to taste;
• 3 tablespoons of prepared minced meat.

Preparation

Heat the minced meat over medium heat. Add cabbage and some vegetables to it (for example, pre-chopped tomatoes or bell peppers). Then crack two eggs into the pan. When successful, the dish can be transferred to a plate and served.

paleorunningmomma.com

Ingredients

• 12 eggs;
• 1 broccoli;
• 1 bell pepper;
• 12 tablespoons of prepared minced meat;
• 2 tablespoons butter.

Preparation

Take muffin tins and grease the insides with butter. Then put a spoonful of prepared minced meat, small bunches of broccoli, bell peppers or other vegetables cut into small pieces into each of them. Break an egg into each mold. Preheat the oven to 180°C and bake the muffins in it.

taste.com.au

Ingredients

• 2–3 lettuce leaves;
• 1 tablespoon of prepared minced meat;
• parsley, cilantro or basil - to taste;
• 1 teaspoon pine nuts.

Preparation

Place a little prepared minced meat into the lettuce leaves (a tablespoon should be enough for each cup), and then sprinkle nuts and finely chopped herbs on top.

Ingredients

• 300 g cauliflower or 6 potato tubers;
• 400 g of prepared minced meat.

Preparation

Make puree from boiled cauliflower or regular puree. Place a layer of prepared minced meat on the bottom of the baking dish. Top it with a layer of puree. Preheat the oven to 200°C and place the pie in it. It will be ready when the puree on top turns golden.

prevention.com

Ingredients

• 4–5 lettuce leaves;
• 1 red pepper;
• 150 g of prepared minced meat;
• 1 tablespoon salsa or guacamole.

Preparation

Heat the minced meat in a frying pan and fry the chopped red pepper. Place several lettuce leaves, peppers and minced meat on a plate. Add salsa or guacamole to your salad.

johnsonville.com

Ingredients

• 250 g spaghetti;
• 250 g tomato paste;
• 300 g fresh minced meat.

Preparation

Cook the spaghetti. Pour the tomato paste into a heated frying pan and place the minced meat rolled into balls. Once the meat is cooked through (pink should turn brown), add the meatball sauce to the cooked spaghetti.

orangecountyzest.com

Ingredients

• 1 avocado;
• 1 onion;
• 1 egg;
• 2–3 lettuce leaves;
• 150 g minced meat.

Preparation

To make a healthy version of your favorite, replace the buns with lettuce leaves, and use minced meat cutlets as a filling (form them in advance and fry them separately in a grill pan) along with scrambled eggs, onion rings and avocado slices.

seriouseats.com

Ingredients

• 2–3 red peppers;
• 200 g asparagus;
• 200 g broccoli;
• 400 g minced meat;
• greens - to taste.

Preparation

Make several kebabs from a raw mixture of minced meat with onions and herbs. Secure them and vegetables on wooden skewers and fry in a grill pan. The dish can be served with fresh cucumbers and tomatoes.

Chapter:
Classic dishes of national cuisines
8th page

ENGLISH DISHES

About English cuisine

English cuisine reflects such national features as regularity, orderliness and eternal conservatism; it is characterized by “tradition, verified by the hands of Big Ben.”

An Englishman's day usually begins with morning tea or orange juice, which is drunk in bed. For the first breakfast (7-8 o'clock) they usually serve thin oatmeal (porridge), eggs, bacon, fish; Among fish dishes, the British prefer smoked herring (kippers) or smoked cod, halibut. You can often see fried herring (blotters) or grilled mackerel on the table.

Second breakfast, or lunch, is served at half past two. It includes meat dishes: bacon, small sausages with toast, grilled kidneys, steaks and roast beef, served with various sauces (usually tomato) and marinades, as well as vegetables or potatoes on the side. Lunch usually takes place in small restaurants - pubs, where visitors are offered sandwiches, fried sausages, fish and crispy chips, and beer, such as black ale or porter (the British prefer draft beer).

The British drink tea up to seven times a day; they especially strictly observe the tradition of the famous tea party at five o'clock in the evening (“Five O'Clock”). They usually drink sweet tea, although, for example, the English writer Aldous Huxley, author of the famous “Brave New World” ", said that tea should taste bitter, like beer, and sugar or milk kills its true aroma. Tea, as a rule, is served with cakes, sandwiches, salads, cold meat. Hot dishes at five o'clock - only in exceptional cases.

For lunch, which occurs at 19-20 hours in England, appetizers, soups, meat, and desserts are served. Among the first courses, the British prefer puree soups, broths; they are served separately with boiled pieces of meat, eggs, noodles, fresh vegetables, etc. In England they eat very little bread, no more than two hundred grams per day.

The pride of English cuisine are puddings - vegetable, meat, cereal, sweet fruit. The most famous is the festive Christmas plumpudding. It is prepared from lard, bread crumbs, flour, raisins, sugar, eggs and various spices. Before serving, this pudding is doused with rum and set on fire (flambéed).

Traditional holiday dishes include English stuffed turkey with a vegetable side dish.

BALIK SNACK

Ingredients :
- salted sturgeon balyk 200 g,
- lemon 40 g,
- green salad leaves 60 g,
- butter 40 g.

Preparation

Place washed green salad leaves on a snack plate, thinly sliced ​​balyk on them, decorate with lemon slices and pieces of butter.

SHRIMP COCKTAIL SALAD (CRAB)

Ingredients :
- canned shrimp (or crabs) 200 g or frozen shrimp 600 g,
- green salad leaves 100 g,
- mayonnaise 200 g,
- tomato paste 30 g or ketchup 20 g,
- cream 20 g,
- parsley 5 g,
- lemon 100 g,
- salt to taste.

Preparation

Thaw frozen shrimp at room temperature or in cold water without removing them from the bags, then lower them into boiling water for 2 minutes, remove and immediately remove the heads and shells.
Cool the prepared shrimp, add salt and season with mayonnaise mixed with cream and tomato paste or ketchup. Chop the green salad leaves very finely, place them in glass bowls or glasses, and place the shrimp salad on top.
Before serving, sprinkle the cocktail salad with herbs and decorate with a lemon slice, securing it on the edge of each bowl.

POACHED EGGS IN ENGLISH

Ingredients :
- eggs 4 pcs.,
- white bread 60 g,
- grated cheese 20 g,
- butter 30 g,
- green salad 10 g,
- salt to taste.

Preparation

Boil the eggs, peel, place on toast, add salt, sprinkle with grated cheese, pour over melted butter and bake for 2 minutes in a very hot oven.
When serving, garnish with green salad.

ENGLISH SALAD

Ingredients :
- chicken 450 g,
- celery root 220 g,
- fresh champignons 200 g,
- pickled cucumber 50 g,
- mayonnaise 120 g,
- table mustard 20 g,
- salt to taste.

Preparation

Boil the chicken, cool, separate the flesh from the bones and cut into slices.
Cut the boiled mushrooms and peeled cucumber into slices.
Wash the celery, peel and cut into strips.
Mix all the products, season with mayonnaise and mustard, add salt and serve in a salad bowl.

HAM APPETIZER

Ingredients :
- boiled ham or raw smoked ham 100 g,
- pear, melon, sweet bell pepper 100 g each.

Preparation

Cut the ham or ham into thin slices, the melon into slices, peel the pear from the core and skin and cut into slices.
Place the prepared products on a dish and decorate with pepper rings.

PICCADILLY SALAD

Ingredients :
- potatoes 400 g,
- salted herring 200 g,
- onion 100 g,
- vegetable oil 30 g,
- vinegar 3% 40 g,
- table mustard 10 g,
- salt to taste.

Preparation

Boil the potatoes in their skins, cool, peel and cut into slices 1 cm thick. Cut the onion into rings, cut the herring into clean fillets and cut into slices.
Place the prepared potatoes, onions and herring in a heap in a salad bowl, season with oil and vinegar mixed with salt and mustard.

FRUIT SALAD

Ingredients :
- apple, pear, orange, grapefruit, banana 100 g each,
- grapes, cherries 50 g each,
- orange juice 125 g,
- sugar 50 g.

Preparation

Cut the apple and pear into slices, remove the core. Peel the orange and grapefruit and divide into slices. Peel the banana and cut into slices, remove the pits from the cherries.
Combine the prepared fruits, add grapes and mix. Pour in syrup made from sugar and orange juice.
To prepare the salad, you can also use canned fruits and berries and pour the prepared syrup over them.

APPLE AND WALNUT SALAD

Ingredients :
- red apples 200 g,
- walnut kernels 150 g,
- celery root 150 g,
- grapes 100 g,
- vegetable oil or mayonnaise 50 g,
- lemon juice 20 g.

Preparation

Cut the apples into slices, grate the celery on a coarse grater, combine, add nut kernels and grapes.
Season with mayonnaise or oil.
Decorate the salad with grapes and apple slices, sprinkle with lemon juice.

SOUP WITH ONION AND CHEESE

Ingredients :
- chicken broth 500 g,
- onion 100 g,
- cheese 50 g,
- wheat flour 25 g,
- butter 25 g,
- parsley,
- salt to taste.

Preparation

Bring chicken broth to a boil, add salt.
Finely chop the onion, sauté in butter, add flour and fry, stirring, for 5 minutes, then carefully combine with the hot broth.
Before serving, add diced cheese to the seasoned broth and sprinkle with herbs.

VEGETABLE SOUP

Ingredients :
- carrots, tomatoes 150 g each,
- potatoes 250 g,
- green beans 125 g,
- peas 20 g,
- leek 50 g,
- celery root 10 g,
- chicken broth 800 g,
- rice or barley flakes 25 g,
- parsley 20 g,
- salt to taste.

Preparation

Peel the vegetables, cut into small cubes or grate on a coarse grater, finely chop the beans, peel the tomatoes. Place the prepared vegetables in boiling broth and cook until tender (15-20 minutes). Once ready, add salt.
If you use barley flakes, add cold water to them, bring to a boil and cook for 1 minute. Then drain the water, pour salted boiling water over the flakes and cook until softened for about 20 minutes.
If you use rice, first boil it in boiling water for 15 minutes.
Add rice or barley flakes to the broth with prepared vegetables and bring to a boil.
When serving, sprinkle the soup with chopped herbs.

CHICKEN AND LEEK SOUP

Ingredients :
- chicken 500 g,
- leek 160 g,
- chicken broth 1.2 l,
- butter 40 g,
- parsley 20 g,
- ground pepper,
- salt to taste.

Preparation

Chop the processed chicken carcass into pieces, add salt and pepper. Finely chop the leek.
Fry the prepared onions and chicken together in hot oil.
Bring the broth to a boil, add fried pieces of chicken, leeks, and a sprig of parsley and cook until the chicken is done.
Then remove the parsley from the broth, remove the chicken pieces, separate the flesh from the bones, chop finely, put back in the soup, bring to a boil and season with salt and pepper.

TOMATO PUREE SOUP

Ingredients :
- veal bones 600 g,
- tomatoes 300 g,
- bulb onions,
- celery root 60 g each,
- turnip 40 g,
- leek 20 g,
- sugar 15 g,
- wheat bread 10 slices,
- cheese 100 g,
- butter 20 g,
- lemon juice 10 g,
- black peppercorns,
- parsley and dill,
- salt to taste.

Preparation

Chop the veal bones, rinse, cover with cold water and cook for 2 hours. Then add peeled turnips and celery cut into slices, onions cut into rings, a little salt and cook for another hour. At the end of cooking, add pepper.
Strain the finished broth, add peeled tomatoes, leeks, herbs and simmer for 40 minutes.
After this, rub the vegetables together with the broth, add sugar, lemon juice, salt and cook, stirring lightly, until a homogeneous mass is formed.
Before serving, sprinkle the soup with chopped parsley. Serve the soup with slices of wheat bread fried in butter and sprinkled with grated cheese.

SOUP PUREE WITH CHEESE

Ingredients :
- cheddar cheese 100 g,
- wheat flour 30 g,
- butter 40 g,
- milk 250 g,
- onions, celery root 50 g each,
- egg 1 pc.,
- meat broth 800 g,
- parsley 10 g,
- ground black pepper,
- salt to taste.

Preparation

Saute the flour in butter until creamy, pour in the milk, bring to a boil, dilute with broth, add salt, add chopped onion and celery, pepper and cook for 30 minutes.
After this, cool slightly, add grated cheese, egg yolk and heat, stirring until the cheese melts.
Beat the salted protein into a thick foam, add half to the soup, place the rest in soup bowls, pour over the soup, sprinkle with chopped herbs.

"GOLDEN" COD

Ingredients :
- cod fillet 400 g,
- cheese 200 g,
- butter for cheese mass 100 g,
- butter or margarine for greasing the pan 40 g,
- milk 350 g,
- tomatoes 600 g,
- green salad leaves 50 g,
- ground black pepper,
- salt to taste.

Preparation

Cut the cod fillet into slices and fry over medium heat on one side only.
Grate the cheese on a coarse grater and melt it with butter. Carefully add milk, salt and pepper into the melted cheese mixture.
Turn the fish over, coat the unfried side with the melted cheese mixture and fry until golden brown.
Serve fried tomato halves and green salad leaves as a garnish.

TROUT WITH ALMOND

Ingredients :
- trout 600 g,
- peeled chopped almonds 200 g,
- butter 400 g,
- lemon juice 80 g,
- cream 500 g,
- egg yolks 6 pcs.,
- parsley 20 g,
- ground black pepper,
- salt to taste.

Preparation

Clean the trout, rinse, salt and pepper, sprinkle with lemon juice and lightly fry in oil.
Then sprinkle some of the chopped almonds over the fish and continue to fry until golden brown.
Preparing the sauce. Combine the cream with the egg yolks and heat, stirring.
When serving, pour the sauce over the trout and garnish with parsley sprigs. Serve almonds as a garnish.

PIKE FILLET IN ENGLISH

Ingredients :
- pike 600 g,
- butter or olive oil 40 g,
- wheat flour 15 g,
- ground crackers 40 g,
- sauce with capers 300 g,
- ground black pepper,
- salt to taste.
For the sauce:
- egg yolk 1/3 pcs.,
- butter 200 g,
- water 100 g,
- pickled capers 30 g,
- pickled cucumbers 100 g,
- lemon juice 20 g,
- parsley,
- salt to taste.

Preparation

Cut the pike into fillets without skin and bones, cut into portions, salt, sprinkle with pepper, bread in flour, moisten in melted butter or olive oil, bread again in breadcrumbs, place on a greased baking sheet and bake in the oven until cooked.
Making caper sauce. Pour cold water into the yolk, add 1/3 of the oil and cook in a water bath, stirring continuously, until thickened at a temperature of 75-80°C. Then pour in the remaining melted butter and, after completely combining it with the yolks, season with salt, lemon juice and strain. Add finely chopped capers, sliced ​​pickles without skin and seeds, and parsley to the finished sauce. Serve hot.
Serve boiled potatoes as a side dish.
Serve the caper sauce separately.

COD IN ENGLISH

Ingredients :
- cod 700 g,
- fish broth or water 800 g,
- vinegar 3% 15 g,
- potatoes 700 g,
- lemon 30 g,
- butter 80 g,
- parsley 20 g,
- salt to taste.

Preparation

Cut the gutted fish through the head into portions and boil in fish broth or salted water with the addition of vinegar.
Peel the potatoes and cook until tender in salted water. Remove the finished fish from the broth, dry it, place it on a dish, and garnish with boiled potatoes, herbs, and lemon slices.
Serve melted butter separately.

England is the only country where, according to legend, roast beef was elevated to the rank of aristocratic food: in 1617, the thigh of an ox was knighted.

BEEFSTEAK ENGLISH STYLE

Ingredients :
- beef (tenderloin) 450 g,
- butter 20 g,
- vegetable oil 80 g,
- horseradish 40 g,
- green onion 15 g,
- fat for frying,
- parsley,
- ground black pepper,
- salt to taste.

Preparation

Cut the prepared tenderloin into portions 2-2.5 cm thick, giving them a round shape, grease with vegetable oil and leave for 2-3 hours in a cool place.
Peel the horseradish, rinse and cut into long thin shavings.
Salt and pepper the meat and immediately fry in very hot fat on both sides until golden brown (the meat should be pink inside).
Place the finished steaks on a dish, put a piece of butter, mashed with green onions, on each piece of meat. Garnish with horseradish shavings and herbs.
As a side dish you can serve French fries, boiled vegetables, green salad leaves, and raw vegetable salad.

ROST BEEF IN ENGLISH

Ingredients :
- beef (tenderloin) 800 g,
- wheat flour 15 g,
- fat 40 g,
- salt to taste.
For the marinade:
- onions, carrots, celery root, parsley root 40 g each,
- vegetable oil 30 g,
- sugar 10 g,
- Bay leaf,
- ground black pepper,
- salt to taste.

Preparation

Preparing vegetable marinade. Cut the vegetables into strips, add sugar, butter, spices and mix.
Rub the meat with salt, put the marinade on it and put it in a cool place for a day.
After this, remove the meat, peel it from vegetables and seasonings, bread it in flour and fry in very hot fat on all sides so that the meat remains pink inside (when pierced, it should release pink juice).
Then heat the meat in the oven for 15-20 minutes.

IRISH-STEW

Ingredients :
- lamb pulp 500 g,
- white cabbage 500 g,
- onion 50 g,
- potatoes 750 g,
- meat broth or water 250 g,
- parsley, green onions 10 g each,
- salt,
- cumin to taste.

Preparation

Place the lamb cut into pieces into a pot, and layer onions, potatoes, and cabbage cut into slices on top. Sprinkle each layer with salt and caraway seeds.
Then add broth and simmer for 1 hour.
Serve in a pot, sprinkled with chopped parsley and green onions.

MADERA-STEW

Ingredients :
- lamb pulp 600 g,
- vegetable oil 60 g,
- onion 100 g,
- carrots 50 g,
- parsley root 20 g,
- celery root 10 g,
- green onion 20 g,
- meat broth 800 g,
- potato,
- tomatoes 300 g,
- Madeira wine 50 g,
- ground black pepper,
- salt to taste.

Preparation

Fry the meat cut into small pieces in oil, add salt and pepper, add diced and sautéed onions, carrots, white roots, green onions, pour in the broth and simmer for 1 hour.
Then add diced potatoes, and 5 minutes before the end of stewing, add peeled and seeded tomatoes, cut into slices.
At the end of cooking, pour in Madeira, add salt, pepper and boil.

DUCK IN ENGLISH

Ingredients :
- young duck 1 kg,
- stale wheat bread 140 g,
- onion 80 g,
- butter 60 g,
- bacon 150 g,
- parsley 20 g,
- ground black pepper,
- salt to taste.

Preparation

Gut the duck carcass, rinse, dry, salt and pepper.
Sauté finely chopped onion in some butter along with pre-scalded and chopped bacon, then add bread crumbs, stir and sprinkle with finely chopped parsley. Stuff the duck carcass with the prepared minced meat and sew it up.
Grease the stuffed duck with oil and bake, basting it with the juices from time to time.
When serving, cut the duck in half lengthwise and pour over the juice in which it was baked.
Serve with vegetable salad.

BAKED CHICKEN

Ingredients :
- chicken 1 kg,
- chicken broth 500 g,
- onion 80 g,
- carrots 100 g,
- celery root 70 g,
- potatoes 550 g,
- butter 40 g,
- nutmeg 4 g,
- ground black pepper,
- salt to taste.
For the test:
- wheat flour 120 g,
- butter 80 g,
- water 60 g,
- salt to taste.

Preparation

Chop the prepared chicken carcass into portions and fry in oil along with finely chopped onion.
Then pour the broth over the chicken and simmer for an hour. Add carrots cut into small cubes, celery root and potatoes cut into larger cubes, simmer for another 20-30 minutes.
After this, place the chicken on a baking sheet and place vegetables around it. Sprinkle with salt, pepper, grated nutmeg. Strain the broth and reduce by half.
Knead unleavened dough from flour and water with added salt. Roll it out into a thin layer three times, each time greasing the layer with oil and folding it into an envelope. For the fourth time, roll out the layer to the size of a baking sheet. Cover the chicken and vegetables with it and bake in the oven until the dough is browned.
When serving, pour the boiled broth over the vegetables.

ENGLISH SIDE DISH

Ingredients :
- potatoes 300 g,
- cauliflower 200 g,
- carrots, turnips, green beans 100 g each,
- butter 40 g,
- salt to taste.

Preparation

Peel the vegetables. Cut the potatoes into barrel shapes. Cut the bean pods into several pieces. Cut carrots and turnips into cubes or slices. Separate the cabbage into inflorescences.
Boil the prepared vegetables in salted water, then drain the broth. Pour melted butter over boiled vegetables.
Serve as a side dish with meat and poultry dishes.

SPINACH IN ENGLISH

Ingredients :
- spinach 280 g,
- meat broth 200 g,
- butter 60 g,
- ground black pepper,
- salt to taste.

Preparation

Chop the processed spinach and simmer in a small amount of water, then season with oil, salt, pepper and add broth.
Simmer for 15-20 minutes until the liquid has completely evaporated.
Serve the spinach hot.

CAULIFLOWER PUDDING

Ingredients :
- cauliflower 400 g,
- veal minced, 300-400 g,
- onion 60 g,
- vegetable oil, milk 100 g,
- butter 40 g,
- tomato puree 1 tsp,
- ground crackers 2-3 tbsp. l.,
- eggs 2 pcs.,
- grated cheese 50 g,
- parsley,
- ground black pepper,
- vinegar,
- salt to taste.

Preparation

Peel the cabbage and boil in salted water, then drain in a colander and separate into florets.
Stew the meat together with finely chopped onion and parsley with the addition of 2-3 tablespoons of vegetable oil. Season with tomato puree, pepper and salt.
Beat the egg whites and yolks separately, adding 1 pinch of salt and 1-2 drops of vinegar to the whites, then combine and mix gently.
Combine the meat with the prepared cabbage and eggs, pour in the milk, mix carefully and place in a mold greased with the remaining vegetable oil and sprinkled with breadcrumbs. Level the surface, place thinly sliced ​​butter on top and bake in a moderately heated oven for 15-20 minutes.
Serve hot, sprinkled with grated cheese.

ENGLISH CHOCOLATE PUDDING

Ingredients :
- cocoa 3 tbsp. l.,
- cream 1-2 tbsp. l. or milk 125 g,
- finely grated breadcrumbs 125 g,
- sugar, wheat flour 60 g,
- butter 50 g,
- eggs 2 pcs.,
- cognac 1 tbsp. l.,
- grated almonds 2 tbsp. l.,
- soda 0.5 tsp.

Preparation

Mix cocoa with breadcrumbs, add milk or cream and leave for 10 minutes. Mix the butter with some of the sugar and grind well, add the yolks, flour and soda, and then the prepared breadcrumbs with cocoa, almonds and cognac.
Separately, beat the whites with the remaining sugar and add to the dough.
Place the prepared dough in a pudding mold and cook in a steam bath for 1 hour.
Serve hot with cognac or wine sauce.

The British love for various types of baked goods is well known. Many stories have survived to this day about the origin of this or that cookie or cupcake. So, in the 19th century, the Englishman Jonathan Carr began baking cupcakes in the shape of letters - he believed that this invention would help study the alphabet. He also invented a machine for baking such cupcakes, with the help of which 500 tons of this product were produced in 1840.

CRACKER

Ingredients :
- flour 640 g,
- butter 120 g,
- sugar 200 g,
- powdered sugar 90 g,
- eggs 2 pcs.,
- baking powder 20 g.

Preparation

Grind butter with powdered sugar until white. Stirring continuously, add beaten eggs, sugar and flour mixed with baking powder, knead the dough.
Roll out the finished dough, cut out the cookies with curly notches and bake in the oven for 25 minutes.

BUTTER COOKIES

Ingredients :
- flour 300 g,
- butter 100 g,
- egg yolks 3 pcs.,
- sugar 50 g,
- cream 50 g,
- lemon zest,
- vanillin,
- fat for lubrication.

Preparation

Mix softened butter with vanilla, sugar and zest, add 2 yolks and beat well. Add flour, knead the dough and put it in the refrigerator for 1-2 hours.
Then roll out the dough into a layer 0.5 cm thick, cut out the cookies, place them on a greased baking sheet and brush the cookies with cream mixed with yolk.
Bake for 12 minutes until golden brown at 200°C.

GOOSEBERRY PUREE WITH CREAM

Ingredients :
- gooseberries 250 g,
- cream 160 g,
- sugar 60 g,
- water 80 g,
- biscuits 200 g.

Preparation

Sort the gooseberries, rinse and boil in sweetened water until soft. Then puree, add whipped cream, mix.
Serve with biscuits.

Collection of English cuisine recipes

Content:

• About English cuisine
• English cuisine (59)

England is full of surprises when it comes to food. Menu cards are replete with names of dishes from all over the world. However, this does not mean that English cuisine itself has disappeared or turned into some kind of international conglomerate. On the contrary, thanks to their innate conservatism, the British have preserved traditional dishes in their original form in this area as well.

After all, visitors are struck by the products that are bought by foreigners who live mainly in large cities. The British attach great importance to breakfast. Unlike the French, who hastily swallow a bagel, pouring it with black coffee, the English breakfast serves as a solid basis for the diet for the whole day. Tea before breakfast is like the foundation for a hearty meal. This tradition probably originates from seafarers who influenced the customs of the islanders. The British devote enough time to breakfast and eat it calmly bridge- a fairly thick oatmeal porridge with cream and milk or corn flakes cornflakes, washed down with fruit juice. This is followed by white bread with jam and the famous bacon and eggs. But the British willingly eat hot smoked fish or sausages for breakfast. In this country, the interests of meat lovers will not suffer. In the island empire, since time immemorial, the emphasis has been on the highest quality, especially beef and young lamb.

There is hardly anyone who does not know the tender English roast beef. Along with fried meat, many dishes are also prepared from boiled meat, to which vegetables are added. English cuisine is characterized by an unusual way of preparing vegetables. A very common dish is cabbage with leeks, boiled in just salted water. To give such an unappetizing dish a more expressive taste, the British invented ready-made sauces back in the last century, which - from ketchup to Worcestershire sauce - we find on every table. This is very convenient because everyone can flavor food to their own taste.

Some varieties of English cheese enrich a wide range of European cheeses with their original taste. Anglo-Saxons have an extraordinary love for sweets. Desserts such as caramel pudding, for example, and creams belong to the highest achievements of culinary art, even by world standards.

Scotland or Ireland also have their famous national dishes. Specifically, oatmeal pie or stuffed lamb tripe hagis. Potato pancakes are a popular home-cooked dish in Ireland. boxty and savoy cabbage dish colkenon. In these parts of Great Britain, patriotic feelings and romantic memories of the country of childhood play a big role when choosing a dish. Gourmets will appreciate the bouquet of flavors that molasses, malt vinegar or dark brown cane sugar gives to food - all these are seasonings that we do not use in Central Europe. The downright ritual attitude towards tea deserves special attention. This national drink was loved already in the 17th century; it became widespread, probably because it helped overcome the loss of spirit caused by harsh climatic conditions, and also improved the taste of swamp and rotten water. The custom of improving the taste of water seems to have given rise to the tradition of making and drinking beer, but the Central European will have to change his ideas about this subject. The fact is that traditional dark beer, once called stout, or porter, now commonly known as Guinness, does not taste at all like, for example, Pilsner. Light aged beer is also not what we are used to.

Wine has played an important role in high society for centuries, and the English are well versed in French wines, as well as sherry and port. Of strong alcohol, the longest tradition has cognac, at least as a drink for general consumption. Before the USA came out on top in cognac consumption, the UK was its largest consumer.

Scotch and Irish whiskey Even at the beginning of this century, it was drunk only in the region where it was produced. Gin, which began to be produced probably in the era of William III of Orange, became a drink only in our century.

English cuisine

• Piccadilly salad
  (potatoes, onions, herring fillets, oil, spices)
• Pigeon pate
  (pigeon, pork belly, bacon, pork liver, juniper, onion, butter, eggs, gelatin)
• English salad
  (chicken pulp, mushrooms, cucumbers, mayonnaise, mustard, radishes, lettuce)
• Spinach in English
  (spinach, butter, broth, spices)
• Poached eggs in English
  (eggs, white bread, grated cheese, butter, salad)
• Manchester cabbage
  (cabbage, oil, spices)
• Beans in English
  (beans, oil, spices)
• Beef pate
  (beef, cheese, tomato paste, mayonnaise, mustard, ghee)
• Kippers pate
  (kippers fillet, milk, butter, flour, mayonnaise, lemon juice, gelatin, water)
• Salmon pate
  (salmon, butter, lemon juice, cream, spices)
• Cabbage Brose
  (broth, oatmeal, spices, cabbage)
• Cullen Skink Soup
  (haddock, onion, potatoes, spices, parsley)
• Mussel soup
  (mussels, cider, spices, garlic, butter, flour, fish broth, parsley)
• Red bean soup
  (beans, celery, beets, onions, tomatoes, broth, spices)
• Cheese soup
  (onion, butter, flour, broth, cheddar)
• Hotch-potch
  (lamb neck, peas, beans, onions, carrots, turnips, cabbage, parsley)
• Scottish broth
  (lamb, cereals, peas, carrots, onions, turnips, cabbage, parsley)
• Game soup
  (butter, bacon, carrots, turnips, butter, flour, sherry, broth)
• Soup Lorraine
  (chicken meat, almonds, yolks, broth, white bread, cream)
• Chicken soup
  (chicken, celery, carrots, onions, ham, yolks, cream)
• Cokey-licky
  (chicken, bay leaf, leek, broth, rice, spices)
• Hare soup
  (hare, spices, shank, vegetables for broth, spices)
• Irish soup
  (fish, onion, lard, potatoes, sour cream, herbs)
• Lamb with dumplings
  (lamb, carrots, barley, parsley, lard, onions, milk, canned food)
• Porridge
  (oatmeal, milk or cream, sugar)
• Shepherd's Casserole
  (lamb, roast sauce, yolks, mashed potatoes, butter, onion, spices)
• Scottish herring goulash
  (celery, lard, onion, flour, lemon)
• Lancashire lunch
  (lamb neck, lamb kidneys, onions, mushrooms, broth, spices)
• Roast beef
  (brisket, fat for frying)
• Veal kidney casserole
  (flour, lard, eggs, veal, onions, carrots)
• Green bean
  (beans, carrots, parsley, spices)
• Lamb stew
  (lamb, onions, carrots, tomatoes, broth)
• Scotch jelly
  (shank, bones, spices, bay leaves)
• Chicken with eggs
  (chicken, butter, onion, spices, spinach, crackers, ham, butter)
• Scottish collops
  (ground beef, onion, ketchup, flour, fat)
• Scotch eggs
  (minced sausage, eggs, flour)
• Forfar Brides Pies
  (flour, margarine, lard, shoulder pulp, onion)
• Kingdom of Fife Pie
  (flour, margarine, lard, rabbit pieces, bacon, broth, bread, bacon, eggs)
• Turkey with chestnuts
  (turkey, butter, chestnuts, bread, onions, lemon zest, eggs)
• Pike fillet in English
  (pike, butter, flour, capers, spices)
• Stuffed herring
  (herring, mushrooms, milk, crackers, lemons)
• Beluga in English
  (beluga, crackers, mashed potatoes, lemon, tartar)
• Veal in English
  (veal, onions, cabbage, carrots, celery, potatoes, gherkins)
• Steamed rabbit pie
  (flour, baking powder, fat, onion, rabbit, carrots, broth)
• Clapshot
  (potatoes, turnips, butter, onions)
• Plumpudding
  (raisins, candied fruits, almonds, bread, flour, eggs, spices)
• Cream English
  (milk, sugar, yolk, jam)
• Sweet pies
  (flour, margarine, lard, sweet minced meat)
• Dessert Atholl Brose
  (cream, whiskey, honey, oatmeal)
• Caramel cream
  (cream, yolks, powdered sugar, essence)
• Soufflé cream "Tub in a hat"
  (cream, lemon, wine, powdered sugar)
• Royal pancakes
  (flour, salt, eggs, milk, oranges, lemons, butter, liqueurs)
• Blueberry flan
  (cookies, powdered sugar, walnuts, blueberries, sour cream)
• Yorkshire pudding
  (flour, eggs, milk)
• Welsh reibits - toast with cheese
  (bread, cheese, butter, beer, eggs, spices)
• Plum pudding
  (kidney fat, crackers, flour, raisins, eggs, lemon, sugar, cognac)
• Mince share
  (flour, lard, soda, raisins, candied fruits, cognac, apples, oranges, lemons)
• Apple pie
  (flour, butter, lard, raisins, oranges, candied fruits)
• Pudding with cottage cheese
  (cottage cheese, butter, semolina, proteins, salt, rose water)

Piccadilly salad

Ingredients :
1 kg potatoes
3 onions
herring 2 fillets
3 tbsp. l. vegetable oil
vinegar, mustard
parsley and salt to taste

COOKING

Boil potatoes, salted in water, in their jackets. Peel the boiled potatoes, cool and cut into slices 1 cm thick. Cut 3 onions into slices. Wash, peel and cut salted herring or anchovies into pieces. Place potatoes, onions and fish in a heap in a salad bowl, in sequential order. Sprinkle the salad with finely chopped parsley and season with olive oil and vinegar, adding a little mustard to it.

Pigeon pate

Ingredients :
1 dove
220 g pork belly
110 g bacon
220 g pork liver
6 crushed juniper berries
6 crushed peppercorns
1 finely chopped onion
1 tablespoon red wine or cognac
50 g butter
1 large garlic clove, minced
1 tbsp. l. fresh chopped herbs or 1 tsp. dry
1 beaten egg
150 ml gelatin solution

COOKING

Trim all the meat from the pigeon and the flesh from the pork. Cut half the pigeon meat and a quarter of the pork meat into small pieces and place them in a bowl. Scald the pork liver, remove the film and chop into chops. Pass the pigeon meat, brisket, bacon, pork liver and pigeon liver through a meat grinder, make minced meat, combine it with the meat. Fry the onion and garlic in oil, combine with herbs, egg, red wine, juniper and pepper, pour the gravy into the meat part, add salt and put the mixture into a liter mold. Cover with a lid or foil and place the pan in another bowl, filling it halfway with hot water. Place in the oven for 2 hours at 150 degrees. Leave to cool, cover the pan with greaseproof paper, place a weight on top and leave overnight. Warm the gelatin solution slightly, pour it onto the pate so as to cover the surface with a thin layer, and garnish with bay leaves and juniper berries.

English salad

Ingredients :
chicken pulp 300 g
boiled mushrooms 100 g
celery
cucumbers 2 pcs.
1/2 jar of mayonnaise
2 tsp. ready mustard
2 bunches of radishes
lettuce leaves
salt

COOKING

The chicken is boiled, cooled, the flesh is separated from the bones and cut into slices. Boiled mushrooms and pickled peeled cucumbers are cut into pieces. Celery is washed, peeled and cut into strips. All products are mixed, seasoned with mayonnaise and mustard, and salted. The salad is placed in salad bowls, decorated with radishes and lettuce leaves.

Spinach in English

Ingredients :
70 g spinach
15 g butter
50 g broth
pepper, salt

COOKING

The processed spinach is trimmed and simmered. Then put it in a saucepan, season with oil, salt, black pepper and pour in broth. Simmer for 15-20 minutes until the liquid has completely evaporated. Serve hot.

Poached eggs in English

Ingredients :
2 eggs
30 g white bread
10 g grated cheese
12 g butter
5 g salad

COOKING

The egg is boiled into a bag, peeled and placed on toast. The croutons are placed in a portioned frying pan, the egg is sprinkled with grated cheese and poured over with heated butter. After this, place the frying pan in a very hot oven for 2 minutes. When serving, decorate with greens.

Manchester cabbage

Ingredients :
200 g cabbage
15 g butter
pepper, salt

COOKING

The head of cabbage is cut into four parts, the stalk is removed and boiled in salted water until half cooked. Then, placing the cabbage between two plates, squeeze out the moisture, cut into rectangles and squares, salt, pepper, pour in broth and bring to readiness. After this, the cabbage is discarded and poured with butter.

Beans in English

Ingredients :
300 g beans
75 g butter
pepper, salt

COOKING

Peeled bean pods, cut into strips, are boiled in salted water until tender, drained in a colander and, without cooling, transferred to a saucepan. Season with butter, salt and black pepper to taste.

Beef pate

Ingredients :
400 g cold boiled beef
210 g cheese
4 tsp. thick tomato paste
4 tsp. mayonnaise
2 tablespoons sweetened mustard
a pinch of nutmeg
75 g ghee

COOKING

Sandwiches are spread with this pate. Finely chop the meat and mix with cheese, tomato paste, add all the spices, salt and mix thoroughly, evenly, put the resulting paste in a small bowl and pour melted boiling butter. Store in a cool place.

Kippers pate

Ingredients :
450 g boiled kippers fillet
275 ml milk
25 g butter
25 g flour
150 ml mayonnaise
2 eggs (white and yolk separately)
1 dessert spoon lemon juice
pinch of nutmeg
10 g powdered gelatin
3 tablespoons water

COOKING

Remove the skin from the kippers and chop them. Melt the butter, add flour, remove from heat and mix with milk. Bring to a boil, stirring all the time, then mix with the yolks, nutmeg and lemon juice. Dissolve gelatin in water, add to sauce with kippers and set aside until it begins to harden. Quickly beat the egg whites and add mayonnaise to the sauce. Transfer the mixture into a flat liter bowl, lightly greased with vegetable oil. Smooth the surface and leave the pate to cool overnight. The next day, place on a plate and garnish with cucumber slices and green stuffed olives.

Salmon pate

Ingredients :
220 g smoked salmon
50 g butter
1 tbsp. l. olive oil
1 tbsp. l. lemon juice
75 ml cream
pinch of nutmeg
black pepper

COOKING

Fillet the fish, removing the skin. Finely chop the fillet or pass through a meat grinder. Cream the butter and olive oil, then gradually stir in the minced fish until the mixture becomes thick. Add lemon juice, cream, nutmeg and pepper to taste, transfer to a small dish and cool. Serve with toasted bread.

Cabbage Brose

Ingredients :
1700 ml strong broth
50 g oat flour
salt pepper
450 g leafy cabbage

COOKING

Bring the broth to a boil, add oatmeal and leave to simmer over low heat. Prepare the cabbage: remove the rough parts, cut the leaves into thin strips, rinse thoroughly and drain. Place the cabbage in a saucepan with the broth, add salt and pepper. Simmer over low heat for about thirty minutes more until the cabbage is soft. Cook in an uncovered pan to preserve the color of the vegetables. Serve straight from the heat.

Cullen Skink Soup

Ingredients :
1 Findonian haddock (220-330 g)
1 large onion, cut into rings
570 ml milk
approximately 450g potatoes, boiled and mashed
salt pepper
10 g butter
1 dessert spoon chopped parsley

COOKING

Place the haddock in a low saucepan and add cold water to just cover the fish. Bring to a boil, add onion and simmer over low heat for about five minutes until tender. Remove the fish from the pan, remove the skin and bones, put them back into the broth and cook for 1 hour. Cut the fish into thin slices. When the broth is ready, strain it, pour in the milk and bring to a boil, add the fish and simmer over low heat for 5 minutes. Add enough potatoes, bringing the soup until creamy, add salt and pepper to taste and butter in small portions. Before serving, sprinkle the soup with chopped parsley.

Mussel soup

Ingredients :
1.2 kg fresh mussels
150 ml dry cider
6 peppercorns
parsley sprig, thyme, bay leaf
40 g butter
1 large onion, finely chopped
1 clove garlic, minced
25 g flour
850 ml strong fish stock
1 tbsp. l. parsley

COOKING

Rinse the mussels well and clean them, removing any algae and discarding any cracked shells or those that do not close when tapped. Use a small knife to scrape out the dark beard from each shell, then place the mussels in the pan with the cider, pepper and bouquet. Cover the pan and cook the mussels over high heat for 5-7 minutes, shaking the pan vigorously from time to time, until the shells open. Throw away any mussels that do not open. Remove the mussels from the shells, place them in a sealed container for a while, strain the liquid into a bowl, and leave to set. Melt the butter in a frying pan, put the onions on it and fry until soft, but so that they do not change color, then add the flour and carefully mix with the fish broth. Add the mussel broth as well, but be careful not to disturb the sediment, as it may be grainy. Stir the soup until it boils, then add the mussels and salt. Before serving, add parsley.

Red bean soup

Ingredients :
110 g beans
2 celery roots
1 boiled beet
1 onion
3 tomatoes
1 200 ml strong broth
25 g butter
salt, mint

COOKING

Pour cold water over the beans and leave overnight, then allow the water to drain the next day. Melt the butter in a large saucepan and add the beans and chopped vegetables. Fry for 5 minutes, stirring from time to time, then pour in the broth, add salt and pepper to taste. Bring to a boil and simmer, covered, for 3 hours until the beans are tender. Remove the beets, rub them and the rest of the vegetables through a sieve, put them in the broth and reheat, adding salt and pepper to taste. Serve with chopped mint.

Cheese soup

Ingredients :
2 finely chopped onions
50 g butter
50 g flour
570 ml white stock or water
pinch of pepper
175 g grated cheddar cheese

COOKING

Melt the butter in a saucepan and sauté the onion for a few minutes, add the flour and heat for another 1 minute. Pour in white broth or water, bring to a boil, add salt and pepper and simmer for about 5 minutes. Grate the cheese, add it to the soup and simmer over low heat, without bringing to a boil, until it melts.

Hotch-potch

Ingredients :
700 g chopped lamb neck
225 g split peas
110 g lima beans
6 onions, peeled and chopped
2 carrots, peeled and chopped
330 g peeled and chopped turnips
1 medium head cauliflower
1 small head of lettuce
salt
2 280 ml water

COOKING

Place the meat in a pan with water and salt. Bring the liquid to a boil, carefully skim off the foam. Add half the peas and all the beans, onions, carrots, turnips and simmer over low heat for 1 hour.
Prepare the cauliflower by dividing it into stalks, finely chop the lettuce and add them to the soup along with the rest of the peas. Cook over low heat for another 30 minutes. Season with salt, pepper, parsley and serve in a heated tureen.

Scottish broth

Ingredients :
450 g lean lamb
1,700 ml water
25 g pearl barley
50 g peas (soak the day before)
salt and pepper
1 large carrot, sliced
1 large onion, sliced
1 leek, peeled and sliced
1 small turnip, diced
110 g cabbage, chopped into strips
1 tbsp. l. chopped parsley

COOKING

Trim the fat from the meat and place it in a pan of cold water along with barley, peas, salt and pepper. Bring to a boil, cover and simmer over low heat for 1 hour. Add the prepared carrots, onions, leeks and turnips and, once the broth has returned to a boil, simmer for thirty minutes. Add cabbage and cook for another 15 minutes. Remove fat from the surface, salt and pepper to taste, sprinkle with parsley.

Game soup

Ingredients :
50 g butter
2 slices bacon
1 large carrot
1 large onion
1 bay leaf
6 peppercorns
2 280 ml water
For the broth, bones are used, leftover from the preparation of game and meat dishes, from which the pulp has been cut. Pork, rabbit, and game bird bones can be used. This combination gives the broth the best flavor. The quantity and proportions are arbitrary.
For refueling:
220 g turnips
220 g carrots
50 g butter
10 g wheat flour
2 tbsp. l. sherry
1 700 ml broth

COOKING

Crush the bones, fry in oil with bacon and diced carrots and onions, fry until golden brown and a pleasant smell appears. Pour in water, add bay leaf, pepper and bring to a boil, then close the pan, reduce heat and simmer the broth over low heat for about three hours until 1710 ml remains. Strain, scrape any remaining meat from the bones and grind into a smooth paste. Sauté diced carrots and turnips in oil, lightly rub and then transfer the sautéed dressing into the broth. Bring to a boil, add the meat paste and simmer over low heat for about 15 minutes. Pour in the sherry, salt and pepper before serving.

Soup Lorraine

Ingredients :
220 g minced boiled white meat chicken
50 g peeled almonds
2 boiled yolks
1 140 ml broth
1 tbsp. l. grated crumb of fresh white bread
pinch of nutmeg
zest from half a lemon
150 ml cream

COOKING

Pour a little broth into the mixer, add minced meat and almonds, mix until paste-like; dilute with the rest of the broth, add mashed yolks, bread, nutmeg and zest. Bring the resulting soup to a boil. Before serving, pour in the cream. Remove the zest, if it was introduced whole, and add salt to the soup to taste.

Chicken soup

Ingredients :
1 700 g chicken
1 sprig of celery
1 carrot
1 onion
50 g ham
1,710 ml water
3 yolks
1 tbsp. l. cream
a set of spices (greens, small parsley root, nutmeg, thyme/thyme)

COOKING

Cut the chicken into 6-8 pieces (according to the number of servings), soak in cold salted water for half an hour, then rinse, put them in a large saucepan along with ham, onion, celery, carrots and spices, pour in water. Bring the soup to a boil, skim off the foam. Cook over low heat for 1 hour. Strain the soup, remove the meat and mince. Skim the fat from the surface of the soup, pour it into a clean saucepan and bring slowly to a boil. Cook over low heat for 15 minutes and then add chopped meat. Whisk the yolks and cream together, pour some of the hot soup into the mixture, and then pour the mixture back into the soup. Stir for several minutes, without letting it boil.
Add leaf parsley and salt before serving.

Cokey-licky

Ingredients :
1 chicken
1 bay leaf
450 g chopped leeks
2 280 ml broth
25 g rice
110 g dried prunes soaked the day before
salt pepper

COOKING

Place the bird and giblets in a large saucepan with broth or water, add bay leaves, leeks and plenty of salt and pepper. Bring the soup to a boil, then skim off the foam, reduce the heat, cover the pan and simmer the contents over low heat for 2-3 hours until the chicken is tender. Remove the chicken, giblets, bay leaf and remove all fat from the surface, add rice and prunes (drain the water) and simmer the soup over low heat for another 30 minutes. Add salt and pepper to taste and serve. Serve chicken with caper sauce or egg sauce as a separate dish.

Hare soup

Ingredients :
for the broth:
1 hare
1 tsp. vinegar
25 g lard
1 tbsp. l. flour
220 g beef shank
50 g bacon
2 onions, coarsely chopped
1 turnip, coarsely chopped
1 parsnip, coarsely chopped
2 carrots
2250 ml water
6 peppercorns
4 buds of cloves
1 bay leaf
1 tbsp. l. redcurrant jelly
lemon juice
2 tbsp. l. port wine
for dumplings:
hare liver,
110 g fresh bread crumbs,
1 grated onion,
25 g butter,
some milk.

COOKING

Mix vinegar with the hare's blood so that it does not bake and set aside. Melt the lard in a large saucepan, add the bacon and fry the pieces until they begin to brown. Roll the hare pieces in flour with salt and pepper and brown them as well. Transfer the hare and bacon to a plate. Add coarsely chopped vegetables to the pan with the remaining oil and, when they begin to brown, add the hare, bacon and chopped beef. Pour in water, add spices, bring to a boil, skim off the foam, reduce heat and simmer the soup covered for 2-3 hours until the meat is soft. Strain the soup and remove the hare pieces. Trim off all the meat and finely chop into strips. Grind the vegetables and put the puree back into the soup along with the meat. Bring the soup to a boil, add red currant and lemon juice. Strain the blood, pour a little hot soup into it, stirring all the time, and pour it back into the soup. Stir quickly and heat gently, without bringing to a boil. Pour in port wine, salt and pepper. Serve with croquettes.

Irish soup

Ingredients :
0.5 kg sea fish
4 cups lightly salted water
1 large onion
2 spoons lard
3-4 potato tubers
4 tomatoes
1 sprig thyme
small nutmeg
1 bunch of parsley
1 spoon of sour cream
dill
salt, pepper to taste

COOKING

Clean and rinse the fish, cutting off the head and fins. Cut the fish in half lengthwise and remove the spine bone. Pour the head, bones and fins with lightly salted water and cook for half an hour, then strain the broth. Cut a large onion into slices and fry with lard. Add 3-4 potato tubers, peeled and diced, tomatoes, finely chopped, peeled, without seeds, a small nutmeg, grated, black pepper, thyme, salt to taste. Pour in fish broth and cook for 30 minutes.
Add fish, cut into medium-sized cubes, and cook until soft (if the broth is not enough, add a little water). Before removing the soup from the heat, season it with finely chopped dill and parsley, then continue to boil for several minutes and add a spoonful of sour cream. Serve the fish soup hot with finely chopped croutons.

Lamb with dumplings

Ingredients :
1.5 kg lamb pulp
1 tsp. salt
4 medium sized carrots
3 medium sized onions
3 tbsp. l. pearl barley
2 tsp. chopped parsley
dumplings:
120 g flour
60 g finely chopped lard
1/4 tsp. soda
1 onion
1 tsp. finely chopped parsley
1 incomplete tsp. salt
pepper, a little cold water
caper sauce:
4 incomplete art. l. flour
1 glass of milk
1 cup lamb broth
salt pepper
1 tbsp. l. canned food
1 tsp. vinegar

COOKING

Place the meat in a large saucepan, add salted water and cook over low heat for 1.5 hours. Then add pearl barley and after another 1/2 hour add vegetables. After 2.5 hours the meat is usually ready. Place it on a dish and serve along with pearl barley and vegetables, sprinkling parsley on top. Serve dumplings and caper sauce as a side dish. Mix all the ingredients for the dumplings, add water little by little using a teaspoon, knead a fairly fluffy and stiff dough. Form the dough into 12 round balls, place in boiling salted water or meat broth and cook for 20-30 minutes, uncovered, over low heat. Prepare a sauce from butter, flour and very hot broth mixed with milk, stirring constantly. Boil it for 3 minutes. Add salt and pepper to taste. Before serving, add capers and vinegar. Serve hot.

Porridge

Ingredients :
3-4 tbsp. l. oatmeal
cream or condensed milk
sugar
greens for soup

COOKING

Pour the flakes into salted water, let the water boil, you can add herbs. When the cereal becomes soft, pour the porridge onto a heated plate, add cream or condensed milk and sprinkle with sugar.

Shepherd's Casserole

Ingredients :
3 cups diced lamb
3 cups roast sauce
3 yolks
3 cups mashed potatoes
2 tbsp. l. butter or margarine
2 tbsp. l. finely chopped onion
3/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 crushed clove of garlic
1/2 tsp. salt
1/8 tsp. freshly ground black pepper

COOKING

Fry onion, garlic and celery in oil until soft. Then add the diced lamb, sauce, parsley, salt and pepper. Mix mashed potatoes with egg yolks and place in a greased form in a 2-3 cm layer. Place the meat filling in the middle of the potato mass and mashed potatoes on top again. Bake in the oven for 30-35 minutes.

Scottish herring goulash

Ingredients :
6 fresh herrings
40 g lard
3 onions
2 incomplete st. l. flour
2 tbsp. l. Worcestershire sauce
1/2 bottle of yogurt
red pepper, parsley, salt
1 lemon

COOKING

Gut the herring and remove the bones, sprinkle with lemon juice and cut into cubes. Finely chop the onion, lightly fry in fat, add flour and brown; add a small amount of water to make a fairly thick sauce, add salt and red pepper. Boil for 10 minutes and add Worcestershire sauce. Place the herring cubes and boil over low heat. Before serving, add yoghurt and a small piece of lemon zest.

Lancashire lunch

Ingredients :
1 kg lamb neck
3 lamb kidneys
1 kg potatoes
3 large onions
200 g mushrooms
1/2 liter meat broth
60 g butter
salt pepper

COOKING

Cut the lamb neck meat into circles and remove excess fat. Chop the potatoes coarsely and the onion finely. Wash the mushrooms and, without removing the skin, cut into halves. Cut the buds lengthwise, remove the ducts, and wash very well. Place all products in layers in a deep pot. In England, special large pots with a thick bottom are available for preparing this dish. Potatoes should be placed on top. Sprinkle each layer with salt and pepper, melt the butter and pour into the pot, also pour the broth into the pot. Cover the pot tightly with a lid and simmer everything over low heat for 3 hours. The pot must be shaken from time to time to prevent the food from burning.

Roast beef

Ingredients :
1 kg brisket
salt
frying fat

COOKING

Beat the meat into a whole piece, do not salt it, heat the frying pan very hot and, putting fat and meat on it, push it into a very hot oven. The whole difficulty of cooking roast beef lies in the fact that the meat must be immediately fried on all sides and a golden crispy crust must form on it. Fry for 10 minutes, then add salt and, often pouring over the released juice, continue frying for another 15 minutes, this time over low heat. The finished meat should remain juicy and pink inside. The roast beef should be served as a whole piece. Yorkshire pudding is best served as a side dish for roast beef. In some areas of England, Yorkshire pudding is served as a dessert, sprinkled with powdered sugar. You can also serve this with stewed fruit.

Veal kidney casserole

Ingredients :
dough:
250 g flour
60 g lard
2 eggs
salt
1 yolk
filling:
3 veal kidneys
500 g veal
100 g lard
2 onions
1 carrot
salt and pepper

COOKING

Cut the veal and well-soaked kidneys into cubes, roll in flour and fry in fat along with onion rings and carrot slices. Add salt and pepper, then simmer a little more. If desired, you can add a little water or meat broth. Then knead the shortbread dough and put it in a cold place for 1/2 hour. Grease the mold and fill 2/3 with dough, then put in the slightly cooled meat and put another layer of dough. Brush the surface of the casserole with egg yolk and place in the oven for 20-30 minutes.

Green bean

Ingredients :
1 kg green beans
1 carrot
parsley
salt
1 pinch of baking soda

COOKING

Peel and cut one kilogram of green beans into strips, place in boiling water, to which first add salt to taste, 1 pinch of baking soda, 1 carrot, cut into slices.
Cook the beans until soft, then drain in a colander, let the water drain and season with melted butter. Serve to the table, sprinkled with parsley.

Lamb stew

Ingredients :
1.35 kg lamb
450 g onion, sliced ​​into rings
900 g carrots, sliced
450g peeled and sliced ​​tomatoes
white broth
salt pepper

COOKING

Place portioned pieces of meat from which the tendons and spinal cord have been removed in layers on a fireproof dish with carrots, tomatoes, onions, sprinkling each layer with salt and pepper. Pour in enough broth to cover half the meat. Cover and bake in the oven for 2-2.5 hours at 150 degrees.

Scotch jelly

Ingredients :
450 g beef shank
900 g bones from beef or veal shank
1 tsp. salt
6 allspice peas
1 bay leaf

COOKING

Pour cold water over the meat and bones in a bowl, about 1700 ml, bring to a boil, reduce heat and simmer over low heat for about 3-4 hours. Then finely chop the meat and pass through a meat grinder, put the bones back into the pan, add salt, spices and cook the broth over high heat until half of the liquid has boiled away. Place the meat in molds, fill them with broth and let them harden for a day. Serve with salad.

Chicken with eggs

Ingredients :
1.35 kg chicken for roasting
110 g butter
8 small or 2-3 large onions, peeled and cut into rings
6 peppercorns
3 clove buds
3 allspice peas
275 ml chicken broth
salt
6 eggs
900 g spinach
For filling:
75 g breadcrumbs
1 small onion, peeled and chopped
0.5 tsp. dried herbs
pinch of paprika
50 g chopped ham
50 g melted butter

COOKING

Make the filling: mix onion with breadcrumbs, herbs, pepper, ham and butter. Place the stuffing into the chicken and tie the wings and legs together. In a large ovenproof saucepan, melt the butter and brown the chicken and onions over medium heat. Add pepper, cloves, allspice, pour in the broth, add salt and bring the liquid to a boil. Close the pan and cook in the oven at 180 degrees for 60-90 minutes until the chicken is tender. Cook and boil the spinach, puree it, add a little cream and butter. When the chicken is ready, strain a little broth into another pan, bring to a boil, add vinegar (1 tbsp for 1 liter), release one egg and heat in almost boiling broth for three minutes. Place the spinach in “nests” along the edge of the dish, put an egg in each “nest” (remove them from the broth), and place the chicken in the center of the dish. Serve the broth separately in cups.

Scottish collops

Ingredients :
450 g ground beef
1 medium onion, peeled and cut into rings
salt
1 tbsp. l. mushroom ketchup
275 ml beef broth
1 tbsp. l. oatmeal
10 g rendered fat or butter, lard

COOKING

In a frying pan, fry the onion in fat, add the minced meat and brown it, stirring all the time so that no lumps form. Add salt, pour in broth with mushroom ketchup and oatmeal. Simmer over low heat for about 45 minutes. Serve with croutons and mashed potatoes.

Scotch eggs

Ingredients :
450 g sausage mince
5 hard-boiled eggs
1 beaten egg
flour for sprinkling
breadcrumbs
deep frying fat

COOKING

Bread the eggs with flour. Divide the sausage mince into 5 parts and roll each into an oval shape on a floured surface. Place an egg in the center of each oval and cover them with minced meat, giving them the shape of a ball (be careful that there are no cracks).
Dip each ball in beaten egg and then in breadcrumbs, also breaded (twice).
Deep fry at 185 degrees for 5-6 minutes, let cool. Serve with salad.

Forfar Brides Pies

Ingredients :
for test:
450 g flour
a pinch of salt
110 g margarine
110 g lard
For filling:
450 g pulp from the shoulder blade
75 g prepared and cut into strips perirenal fat
1 onion, peeled and finely chopped

COOKING

Knead the chopped stiff dough. Pre-cool the fats and chop them into small pieces. Add cold water gradually, carefully. Divide the dough into four parts. Roll out each piece of dough to a diameter of 17 cm. Prepare the meat: trim off excess fat, beat off, chop into small cubes, mix with kidney fat and onion, salt and pepper.
Divide the filling into 4 parts, add juice. Pinch the juices into the pies, make a hole in the center of each pie with a skewer and bake at 200 degrees for 20 minutes. Reduce the temperature to 180 degrees and bake for another 35 - 45 minutes until the pies are golden brown. Serve hot.

Kingdom of Fife Pie

Ingredients :
for test:
275 g flour
110 g margarine
110 g lard
1 egg for greasing
For filling:
450-700 g rabbit, cut into pieces
225g corned pork or raw salted bacon
2 hard-boiled eggs
275 ml broth
for balls:
75 g grated fresh bread
25g thick bacon, cut into pieces
a pinch of dry thyme
1 egg
salt pepper

COOKING

Mix flour, salt and lard (cut into 2.5 cm pieces), add cold water and knead into a weak dough. Roll it into a layer, giving it an elongated shape from the bottom up. Make puff pastry: coat with fat and fold the top third of the dough layer over the middle third, and the bottom third over the first two. Pinch the joints and repeat wrapping and rolling two or three times. Then leave the dough in a cold place for 15 minutes to proof, then roll it out into a pie crust. Prepare the filling. Mix grated bread with bacon, thyme, salt and pepper. Add finely chopped rabbit liver with beaten raw egg. Divide this mass into 8 parts and roll them into balls. Place the rabbit pieces in a deep 2-liter mold, chop the corned beef and hard-boiled eggs. Let's line the pan so that the edges of the layer remain free - to cover the pie. Place pieces of rabbit, ball and other ingredients into a mold lined with dough, pour in the broth. Close the pie, smooth the seam over, brush with beaten egg and bake in the oven at 120 degrees for 15 minutes, then reduce the heat to 160 degrees and bake for another 90 minutes until the pie is golden brown. Can be served both hot and cold.

Turkey with chestnuts

Ingredients :
turkey 4-4.5 kg
50-75 g butter
For filling:
450 g chestnut puree
110 g fresh rye bread
50 g chopped perirenal fat
1 onion
1 tbsp. l. chopped parsley
zest of 1 lemon
3 eggs beaten

COOKING

Prepare the turkey the day before and remove the giblets. Weigh the bird and calculate the cooking time at the rate of 20 minutes for every 450 g, plus another 20 minutes for the entire dish. Mix chestnut puree with grated bread. Mix fat, onion, parsley, zest, salt, pepper, beat eggs. Then separate the skin from the carcass, starting from the bird’s neck to the middle of the breast, and put the stuffing into this “pocket,” pressing it into the bird. Tie the turkey legs and wings and keep in a cool place. Meanwhile, melt the butter in a Dutch oven, add the turkey and coat it with butter. Cover the roasting pan loosely with foil and fry the bird at 180 degrees for the calculated time. Remove the foil for the last 15 minutes to allow the turkey to brown.

Pike fillet in English

Ingredients :
360 g pike
20 g butter
7 g flour
20 g crackers
ground black pepper
60 g sauce
capers
salt

COOKING

The pike is cut into fillets without bones and skin, cut into portions, sprinkled with pepper, breaded in flour, moistened with melted butter, breaded again in breadcrumbs, placed on greased baking sheets, placed in the oven and brought to readiness. Preparing the sauce. Pour cold water into the yolks, add 1/3 of the butter and boil in a water bath, stirring continuously, until thickened (temperature 75-80 degrees). Then pour in the melted butter and, after it has completely combined with the yolks, season with salt, lemon juice and filter. Finely chopped capers, pickled cucumbers without skin and seeds, and parsley are added to the finished hollandaise sauce. Serve hot.

Stuffed herring

Ingredients :
300 g herring
200 g champignons
200 ml milk
150 g crackers
1 PC. lemon
garlic, herbs, pepper, salt

COOKING

Cut the prepared herring (preferably with caviar) into fillets without skin and bones and soak in milk for 2 hours. After this, finely chop aromatic herbs (parsley, dill, thyme and others), washed boiled mushrooms, garlic, scalded herring roe, mix everything, lightly fry in butter, season with salt and black pepper. Place prepared minced meat on each herring fillet, roll it up and tie it with thread. Then place on a greased baking sheet, sprinkle with oil, lemon juice, pour over milk, sprinkle with breadcrumbs and bake in the oven.

Beluga in English

Ingredients :
250 g beluga
20 g crackers
20 g butter
pepper, salt
for garnish:
120 g mashed potatoes
150 g lemon
50 g tartar sauce

COOKING

Prepared portioned pieces without skin and cartilage are scalded, washed in cold water, dried with a napkin, salted, sprinkled with black pepper and breaded in flour, melted butter and breadcrumbs. Fry on a rasper or frying pan so that the crackers do not burn.
The finished fish is garnished with mashed potatoes, lemon and served with tartar sauce. Preparing the sauce. Gherkins and capers are finely chopped and squeezed, combined with mayonnaise, and “Yuzhny” sauce is added.

Veal in English

Ingredients :
540 g veal
130 g leeks
130 g cabbage
130 g carrots
150 g celery
200 g spicy sauce
100 g butter
700 g potatoes
black pepper, bay leaf, parsley, water, salt
for the sauce;.
357 g onions
45 g butter
75 g 9% vinegar
50 g "Yuzhny" sauce
185 g gherkins
800 g red main sauce

COOKING

The veal from the front part of the carcass is cut into slices, placed in a pan, filled with cold water and boiled, skimming off the foam, until half cooked. Then add leeks, cabbage, carrots, celery, bay leaves, black pepper, salt and cook the meat until cooked. After this, the meat is transferred to another pan. The broth with vegetables is pureed, a spicy sauce is added, mixed and poured over the meat. From the peeled potatoes, balls the size of a walnut are formed into balls and simmered in salted water for 10-15 minutes, then added to the meat and brought to readiness. When serving, sprinkle the dish with finely chopped herbs.
Preparing the sauce. Finely chop the onion, lightly sauté, add vinegar, add peppercorns and bay leaves and boil for five to seven minutes. Add red main sauce, boil, season with “Yuzhny” sauce, add finely chopped gherkins and bring to a boil.

Steamed rabbit pie

Ingredients :
225 g pancake flour
0.5 tsp. baking powder or soda
1 tsp. citric acid
a pinch of salt
75 g chopped perirenal fat
For filling:
1 rabbit
220 g finely chopped onion
220 g peeled and grated carrots
110 g chopped bacon
25 g flour with salt and pepper
4 tbsp. l. chicken broth

COOKING

Knead flour, salt, fat, water into a light, loose dough. Separate a quarter, roll the rest into a pancake and line the inside of a liter pan, lightly greased. The dough should extend slightly beyond the edges. Cut the rabbit meat into small pieces, roll in salted and peppered flour, mix with grated carrots, bacon and onions. Mix well and put all this filling into the dough-lined form. Pour in the broth. Roll out the remaining dough into a pancake, cover the pan with it and tightly connect it (pinch) with the dough in the pan. Cover loosely with foil to allow the dough to rise. Cook by placing in a large deep pan of water on a trivet for about 2.5 hours. The water in the pan should only cover the bottom of the pan. Add boiling water as it boils. Serve with a side dish of cabbage.

Clapshot

Ingredients :
450 g peeled potatoes
450 g turnips
25-50 g ghee
1 tbsp. l. (topped) chopped chives
salt and pepper

COOKING

Boil potatoes and turnips and mash them. Add butter, onion, salt and pepper to taste, beat without removing from heat, serve very hot.

Plumpudding

Ingredients :
220 g washed cinnamon
220 g light raisins
220 g chopped raisins, seedless
110 g chopped candied fruits
110g peeled, roasted and chopped almonds
220 g grated white bread
220 g caramel sample
20 g chopped perirenal fat, finely grated zest and juice of 1 lemon
220 g flour
a pinch of salt
1 tsp. (without top) ground nutmeg
1 tsp. (no top) ground cinnamon
1 tsp. spice mixtures
3 eggs beaten
275 ml brown ale or top-fermented dark beer

COOKING

Mix raisins with candied fruits and almonds, add sugar, grated bread, fat and zest. Sift the flour and spices, then mix them with other ingredients: egg, lemon juice and beer until the mixture has a fairly weak consistency. Leave overnight. The next day, put the pudding in a greased two-liter mold or two small ones and level the surfaces. Cover with a double layer of oiled greaseproof paper and create a fold at the top to allow the pudding to rise. Secure the paper with a string. Steam the pudding for about 8 hours. Don't forget to add boiling water to the pan as it boils. Let the pudding cool. Cover each pudding again with fresh greaseproof paper and store in a cool place where it can be stored for up to a year.
The pudding is heated for two hours until it is all warm. COOKING

Place the sifted flour and salt into a bowl. Add the fat, cut into small pieces and grind until smooth. Pour in enough cold water to form a stiff dough and mix gently on a floured surface. Roll out the dough into a layer about 3 mm thick and cut out the same number of circles of 7.5 and 5 cm. Place large circles in pie molds, put minced meat on them and cover with smaller circles, carefully connecting the edges moistened with water. Roll out the dough scraps and cut out more circles to use up all the dough. Use a skewer to make a hole in the center of each pie and bake them at 200 degrees for 20 minutes. Let cool and sprinkle with confectioner's sugar before serving.

Dessert Atholl Brose

Ingredients :
275 ml cream (40%)
75 ml whiskey
3 tbsp. l. honey
50 g toasted oatmeal /or oatmeal/

COOKING

Although Atoll Brose is a drink, when added to cream, it becomes a dessert.
Whip the cream into a thick foam, mix it with oatmeal and honey, and freeze slightly. Before serving, add whiskey. Serve in ice cream bowls.

Caramel cream

Ingredients :
570 ml cream 35%
4 yolks
3 tbsp. l. (without top) powdered sugar
a drop of vanilla essence
extra powdered sugar for dusting

COOKING

Heat the cream until boiling. Whisk together the yolks and 3 tablespoons of powdered sugar and slowly mix in the cream and vanilla essence. Strain the liquid and pour into a 0.7-liter container. Place in a roasting pan half filled with hot water and cover with greaseproof paper. Cook the custard at 180 degrees for 40 minutes until slightly thickened. Leave to cool overnight. Dust the surface generously with powder and place the dish on the preheated grill for a few minutes until the sugar melts and caramelizes. Allow to cool and harden. Serve with fresh raspberries.

Soufflé cream "Tub in a hat"

Ingredients :
275 ml 35% cream
zest and juice of one lemon
about 150 ml white wine
110 g powdered sugar

COOKING

There are many variations of this recipe, this is one of them. Mix lemon juice with white wine, powdered sugar and zest, cover and refrigerate overnight. In the morning, whip the cream and, when it begins to thicken, gradually add the wine mixture to it until a creamy mass forms. Serve no later than 1 hour later, with shortbread cookies and raspberries.

Royal pancakes

Ingredients :
for batter:
110 g flour
a pinch of salt
2 eggs beaten
275 ml milk
for the sauce:
3 large oranges
2 large lemons
75 g butter
110 g powdered sugar
3 tbsp. l. liqueur

COOKING

Place the sifted flour and salt into a bowl and make a well in the center. Pour in the eggs and half the milk to form a smooth batter, then beat well. Gradually pour in the rest of the milk. Melt some lard in a 20cm frying pan and pour in enough batter to cover the bottom of the pan in a thin layer. Cook until the underside is browned. Turn and cook on the other side. Transfer the pancake to a towel, cover and do not let cool. Fry 7 more pancakes. Squeeze juice from grated orange and lemon peels. Melt the butter in a frying pan, add the powder and fry for 1 minute. Add the zest, pour in the strained juice and bring to a boil. Add liqueur and simmer over low heat for 3 minutes. Fold each pancake in half and in half again and place in the sauce, simmer over low heat for 3 minutes, spooning the sauce over the pancakes. Serve two pancakes per serving with a little sauce.

Blueberry flan

Ingredients :
for test:
175g wholemeal biscuits, crushed
1 dessert spoon (without top) powdered sugar
25 g chopped walnuts
1/2 tsp. ground cinnamon
75 g melted butter
For filling:
220 g blueberries or raspberries
150 ml cream 35%
150 ml sour cream
2 dessert spoons of powdered sugar

COOKING

Place a 17 cm diameter ring on a plate. Mix the cookie crumbs with the powder, nuts and cinnamon, then with the melted butter and place the mixture in the ring. Distribute evenly inside the ring and along its walls, compact and place in a cool place for 1 hour. Scatter some of the blueberries along the bottom, lightly whip the cream, add sour cream and powder and spoon onto the blueberries. Scatter the remaining blueberries over the cream and sour cream, carefully remove the ring and serve the flan immediately.

Yorkshire pudding

Ingredients :
1 cup flour
2 eggs
1/2 l milk

COOKING

Mix everything slowly (beat the eggs first) and prepare the dough, which should stand for another half hour. Then melt the fat in a frying pan, pour the dough into it and bake in the oven for 20-30 minutes. Serve immediately, as soon as the pudding has settled. Yorkshire pudding is especially good if the pan is placed under the roasting rack, so that the fat drips onto the pan in which you intend to fry the pudding. 20 minutes before the end of frying the meat, pour in the dough prepared for pudding.

Welsh reibits - toast with cheese

Ingredients :
6 thick slices of loaf
240 g grated cheese
3 tbsp. l. butter or margarine
1/8 l beer
1/2 tsp. ground red pepper
1 tsp. mustard
1-2 yolks

COOKING

Fry the bread slices on both sides. Melt the butter over low heat and, stirring constantly, add the cheese and beer, then season with red pepper and mustard. Beat the yolks and, stirring, pour into the pan. Heat again over heat, but do not bring to a boil.
Spread the resulting mixture onto croutons and place in the oven for a short time.

Plum pudding

Ingredients :
280 g beef kidney fat
280 g finely grated breadcrumbs
140 g flour
220 g seedless raisins
280 g raisins of any other variety
140 g peeled and chopped apples
4 eggs
140 g finely chopped candied fruits
30 g chopped almonds
zest and juice of 1/2 lemon
1/2 tsp. nutmeg
90 g sugar
1/4 tsp. salt
1 glass of rum
1/2 glass of cognac
1 glass of strong wine

COOKING

Mix raisins of both varieties and pour in rum and cognac to soften. Sift the flour and add the following products to it: crackers, finely chopped kidney fat, salt, sugar, lemon zest, nutmeg, candied fruits, apples, softened and infused raisins. Beat the eggs, add beer and lemon juice and beat everything together again. Carefully pour the resulting liquid into the dough in small portions and stir very well. Place the dough in one or more greased molds (in each mold, leave 3 cm from the edge for the dough to rise).
Cover the tops of the molds with parchment paper and wrap in a clean towel. Place the pudding in a vessel with water, putting some weight on top, close the lid and boil for 6 hours at the same temperature and the same water level (pour in hot water as it boils). In a cool, dry place the pudding can be stored for several months. Before eating, the pudding should be placed in a steam bath for 3 hours. If you want to serve the pudding strictly according to the ritual, place a few pieces of rum-soaked sugar on top and set it on fire. You can serve the pudding with cognac or some other wine sauce.

Mince share

Ingredients :
dough:
300 g flour
150 g pork lard (you can use half lard and half margarine)
soda on the tip of a knife
water
1-2 yolks
filling:
250 g kidney fat
250 g cinnamon
250 g raisins
250 g seedless raisins
100 g candied fruits
50 g ground almonds
2 apples
1/2 orange
1/2 lemon
1/2 tsp. cinnamon, cloves, ground almonds
nutmeg on the tip of a knife
1/2 glass of cognac
salt on the tip of a knife

COOKING

Grind the kidney fat well. Wash and dry the raisins and pass through a meat grinder along with the fat. Slice the apples very thinly. Grate the lemon and orange peels. Squeeze the juice from the orange and lemon and mix it with ground almonds, spices and cognac. Place the resulting mass in a clean glass container, cover with cellophane paper and place in a cool place for 4 weeks. This amount of filling is designed for approximately 30-40 pies. An hour before baking, prepare the shortbread dough. Sift the flour, add soda, salt and fat and knead the dough, add a little water so that the dough is soft and rolls out well. Before rolling out, leave the dough in the cold for 1 hour. Then roll out the dough into a thin layer.
Line the pie molds with dough and put 1 teaspoon of filling in each. Cover the top with a thin layer of dough, brush the edges with egg yolk. Place the pies in the oven at medium heat and bake for 20-30 minutes.
Instead of shortcrust pastry, you can use puff pastry.

Apple pie

Ingredients :
1.5 cups flour
2 tbsp. l. melted butter
1 tbsp. l. lard
1 pinch of salt
2-3 apples
1 cup raisins without seeds
1 lemon
1 orange
3 tbsp. l. Sahara
1 tsp. cinnamon
1/2 cup finely chopped candied fruits

COOKING

Knead a medium-steep dough from 1.5 cups of flour, 1 tablespoon of lard, 2 tablespoons of melted butter, adding one pinch of salt and the required amount of water. Spread 2/3 of the dough on the bottom of a greased cake pan and top with 2-3 apples, peeled and cut into thin slices, and 1/2 cup finely chopped candied fruit. Sprinkle the apples with 1 cup of raisins without seeds, grated zest of 1 lemon and 1 orange and a small amount of nutmeg, 3 tablespoons of sugar and 1 teaspoon of cinnamon. Cover the mixture with the remaining dough. Prick the product in several places with a fork and bake in a moderately heated oven for 35-40 minutes.

Pudding with cottage cheese

Ingredients :
0.5 kg cottage cheese
1 coffee cup butter
1.5 cups semolina
4 egg whites, whipped until stiff
1 pinch of salt
1 coffee cup rose water

COOKING

Mash 0.5 kg of cottage cheese with 1 cup of coffee butter. Add 1.5 cups of semolina, 4 whipped egg whites, 1 pinch of salt and 1 cup of rose water.
Place the prepared mixture on a napkin greased with oil and sprinkled with crackers and cook for 0.5 hours. Place the finished pudding in a plate and pour in butter and sautéed croutons.

Where to escape from Russia:
The rich choose London
December 20, 2014

Economic problems in Russia have led to increased demand for expensive property in the UK.

British real estate agencies have noted a sharp increase in demand for luxury London real estate from Russian buyers. They attribute this to the crisis of the financial system and other problems of the Russian economy.

The Daily Telegraph recently published an article, “Russian economic downturn has given rise to a panic wave of London property purchases.” The article notes that in a situation of economic crisis, “rich Russians are seeking to withdraw their money from Moscow and are panic-buying London real estate.”

The newspaper writes that “Russia lost control over the economy after the Central Bank raised the key rate to 17 percent and the collapse of the ruble, and this provoked the attractiveness of the British capital for Russian buyers.”

The peculiarity of the new wave of “Russian invasion,” as British realtors note, is that the flight of large fortunes from Russia and their purchase of family mansions in fashionable areas of London is accompanied by the desire of wealthy Muscovites to transfer capital to Britain and invest it in British real estate and other assets.

As for housing, Russian buyers are seeking to settle in such prestigious London areas as Mayfair, Belgravia, Knightsbridge, Kensington, and Regent's Park.

Ancient estates in the southeast of England also began to be in great demand among Russians. The flight to Britain and the purchase of London real estate is accompanied by a flight of capital from Russia.

According to a report by the largest British consulting company Capital Economics, by the end of 2014, $120 billion will be withdrawn from Russia, which is almost double the result of last year, when, according to the Central Bank of Russia, more than $61 billion flowed out of the country.

In his interview, the director and founder of one of the largest British real estate agencies, Beauchamp Estates, Gary Hersham notes a significant increase in recent weeks in requests from Moscow for luxury London real estate.

Real estate, unlike any other liquid asset, invariably and rapidly increases in price

– Over the past few months, we have felt a noticeable increase in interest in London real estate from Russian buyers. This interest has increased even more in recent weeks. From October to December we received many more serious inquiries from Russia than usual. Moreover, these requests concerned both the purchase and rental of expensive housing. In principle, Russian buyers are interested in three types of property transactions: buying a house as a family home, renting for the same purpose and the opportunity to invest significant sums in London property.

The value of these transactions is estimated to range from £12 million to £100 million. I think that the main motivation for the increase in this type of transactions lately is the fact that real estate, unlike any other liquid assets - say, any kind of securities - is not subject to market fluctuations to such an extent and not only has greater value stability, but, as recent history has shown, it is constantly and rapidly growing in price. It happens, of course, that prices on the real estate market decline, but after some time they always rise significantly.

Director of the regional branch of the British real estate agency, Savills UK, founded in London in the mid-19th century, Jonathan Hewlitt believes that wealthy Russians buying British real estate are primarily seeking to protect their capital; They are attracted primarily by the stability of the British economy and its financial market, as well as the traditional protection of private property in Britain.

– We are now experiencing a significant increase in the activity of Russian buyers. I would not call this demand rush, but it is very significant by previous standards. It started this fall. It has especially increased over the past month and a half. I have a feeling that most of these inquiries are not just about buying a family home, but also very much about a desire to invest in UK property.

It is clear that in a situation of financial crisis or in the event of a sharp drop in stock prices, people are looking for opportunities to place their assets in a more stable and secure framework.

And in this situation, London real estate is an ideal option. Buyers are attracted by the stability of the British economy, the consistently high exchange rate of the pound, the security of investments and the traditional protection of private property. I have a feeling that not only the collapse of the ruble exchange rate, but also the events in Ukraine played an important role in the activation of Russian buyers. By the way, quite a few Ukrainian buyers are now contacting us.

We are talking mainly about elite, expensive real estate. Such buyers can spend one or two million pounds on real estate, or they can shell out 50-60 million - it all depends on their personal budget.

Among these buyers are many families who intend to settle in the UK and send their children to English schools. As for their social status and occupation, the majority are businessmen.

The influx of Russian buyers of London real estate is so high that many large British real estate agencies have opened “Russian departments” where Russian-speaking employees work.

One of these agencies is Knight Frank, which opened a branch in Moscow. According to the head of the Russian department of this agency, Katya Zenkovich, the increased demand for London real estate is largely due to the desire of many wealthy Russians to move to live in the UK or, at least, to send their capital and their families there.

– Changes in the real estate market began in April. They were accompanied by changes in the domestic Russian market caused by the adoption of the law on offshore companies and other financial regulations.

Then came Western sanctions and a drop in oil prices. Therefore, talking about the situation on the real estate market in the last two weeks means talking about the results of what has happened in Russia itself and in the world over the past six, or even more, months. Of course, we noticed changes, but I would like to talk about the situation in mid-summer, when we felt that Russians had increased interest in investing abroad, not only in the UK, but throughout the world.

We also noticed that if previously Russians were mainly interested in investment projects, when they bought developments at an early stage and were ready to wait two to three years for completion of construction, then from about July-August requests began to arrive mainly for finished real estate. They came mainly from families who were considering moving to the UK; and if not immediately and not now, then at least in the near future.

After the fall of the ruble exchange rate, great interest arose in real estate up to five million pounds, but, on the other hand, interest in real estate worth more than ten million has not changed either, notes Katya Zenkovich, head of the Russian department of the Knight Frank real estate agency in London.

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Cook deliciously, and most importantly - quickly!

Salad with champignons and tomatoes © Depositphotos

In the frantic pace of life, there is often no time left for rest, and if you spend hours at the stove, then you won’t even want to eat. We need food, because it brings energy and pleasure, so we offer you a selection of recipes where you will need literally 15 minutes to prepare dishes.

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Egg, Bacon and Parmesan Salad

Salad with egg, bacon and parmesan © Depositphotos

Ingredients:

• White bread - 150 g
• Romaine salad - 300 g
• Chicken egg - 4 pcs.
• Garlic - 8 g
• Bacon - 70 g
• Lemon - 60 g
• Parmesan - 25 g
• Ground black pepper - to taste
• Sea salt - to taste
• Olive oil - 25 ml.

Preparation:

1. Crush, peel and finely chop half the garlic. Cut the crust off the bread and tear it into pieces with your hands.
2. Drizzle with oil and sprinkle with garlic, salt and pepper the bread and bake in the oven for about 5-7 minutes.
3. Boil the eggs.
4. Grate the cheese, finely chop the bacon and squeeze in lemon juice.
5. Mix the juice with oil and the remaining garlic, pepper.
6. Tear the lettuce leaves, pour in the dressing, then add bacon, bread, Parmesan and eggs. Mix.

Baked apples with honey and nuts

Baked apples with honey and nuts © Depositphotos

Ingredients:

• 6 medium sour apples
• 1 small cup walnuts
• 3 tablespoons honey
• 1 tablespoon sugar

Preparation:

1. Wash the apples, cut off the top and cut out the core and pulp from the inside of the apple.
2. Mix honey with chopped nuts. Place inside an apple.
3. Bake in the oven at 180 degrees for 15-20 minutes.

Spicy salmon with asparagus

Spicy salmon with asparagus © Depositphotos

Ingredients:

• Ground cumin - 0.5 tsp.
• Ground chili - 0.5 tsp.
• Salt - 2 tsp.
• Olive oil - 2 tbsp. l.
• Salmon fillet - 4 pcs.
• Asparagus - 400 g.
• Lemon juice 2 tsp.

Preparation:

1. Mix dry ingredients.
2. Grease the baking sheet and salmon fillets with oil. Bake for 8-10 minutes in the oven at 160 degrees.
3. Sprinkle half of the spices over the fish.
4. Boil asparagus for 2-3 minutes.
5. Mix lemon juice with spices, juice on a baking sheet and pour over asparagus and fish.

Omelet with vegetables and cheese

Omelette with vegetables and cheese © Depositphotos

Ingredients:

• Eggs - 3 pcs.
• Medium tomato - 1 pc.
• Large champignon - 1 pc.
• Mozzarella - 1/4 pcs.
• Any Dutch cheese - 20 g
• Parmesan - 1 tsp.
• Salt, pepper - to taste
• Olive oil - 1 tbsp. l.
• Milk - 30 g
• Basil (fresh or dried) to taste

Preparation:

1. Mix eggs with milk and beat.
2. Pour the egg mixture into a hot frying pan with oil. Add salt.
3. Chop the mushroom and tomato and add to the pan.
4. First add the mozzarella, then grate the Dutch cheese, cover and simmer for 5 minutes.
5. At the end, grate Parmesan cheese onto the finished omelette and sprinkle with basil.

Pasta with seafood in cream

Pasta with seafood in cream © Depositphotos

Ingredients:

• 400 g linguine pasta,
• 500 g sea cocktail,
• 300 ml cream,
• 2 cloves of garlic,
• 2-3 shallots,
• Olive oil,
• Salt, pepper, nutmeg,
• Basil

Preparation:

1. Chop the onion and garlic.
2. Cook the pasta al dente.
3. Fry the onion and garlic in oil until soft, add cream, salt, pepper, add nutmeg and simmer a little over the heat.
4. Add seafood to the sauce and heat for 5 minutes.
5. Add pasta to sauce, stir and heat for a minute.
6. Garnish with basil.

Mushroom cream soup

Cream of mushroom soup © Depositphotos

Ingredients:

• Champignons - 400 g.
• Butter - 10 g.
• Cream 10% - 125 g.
• Small onion - 1 pc.
• Bread - 2 slices
• Salt, pepper - to taste

Preparation:

1. Throw the champignons into boiling water, boil for 5 minutes, add salt.
2. Grind 2/3 of the mushrooms in a blender, add the onion and 0.5 tbsp. mushroom broth.
3. Boil the mixture for 7 minutes with butter, add cream and bring to a boil.
4. Add spices and garlic. Let it brew for a minute.

Pork in sweet and sour sauce

Pork in sweet and sour sauce © Depositphotos

Ingredients:

• 500 gr. pork
• Soy sauce 100 gr.
• Canned pineapples - 300 gr.
• 1 tbsp. l. flour
• 1 tbsp. l. starch
• Tomato paste - 4 tbsp. l.
• Apple cider vinegar - 2 tsp.
• Granulated sugar 40 gr.
• Greens to choose from
• Salt pepper
• Vegetable oil for frying

Preparation:

1. Slice the pork, pour in soy sauce, add starch and flour.
2. Fry pineapples in oil, add pork.
3. Mix vinegar, tomato paste and sugar. Pour the mixture into the pan, add pineapples and simmer for about 10-15 minutes. You can add syrup from a can of pineapple.

Chinese fried rice with egg and onion

Chinese fried rice with egg and onion © Depositphotos

Ingredients:

• 1.5 tbsp. long grain rice
• 3 eggs
• 2 tbsp. l. vegetable oil
• 1 clove of garlic
• 3 pcs. feather of green onion
• 130 g boiled or frozen green peas
• 3 tbsp. l. light soy sauce
• 1 tsp. salt

Preparation:

1. Rinse the rice and dry a little. Boil until almost done.
2. Leave the rice to cool slightly (it is better to cook the rice the day before).
3. Beat the eggs and fry in a frying pan until they are ready.
   Chop the garlic and onion, heat the oil and put the rice in, heat and fry.
4. Add onion, garlic, peas and soy sauce. Stir.
5. Add eggs and salt.

Cream of spinach soup

Cream of spinach soup © Depositphotos

It is firmly ingrained in the heads of book lovers that D’Artagnan loved Angevin wine, and Pontius Pilate loved Falernian wine. James Bond loved bechamel sauce, and Chichikov ate brains and peas in a tavern. To describe is not to cook; the pages of novels are full of unusual dishes. Especially good for science fiction writers. You need to feed the heroes on an alien planet - once, and there will be edible glowing moss there. Sometimes writers “revive” forgotten dishes, sometimes they find real, but exotic ones. And it happens that someone brings to life the food of your favorite characters, which did not exist before. So, let's put together a sample menu for a literary restaurant.

1. Cream “Margot”

Remember how Ostap Bender consoled Kisa Vorobyaninov: “We will wear cambric foot wraps and eat Margot cream.” But does this cream really exist? In the era of Ilf and Petrov they did not do this. But there was Margot ice cream from the popular cookbook by Fanny Merry Farmer. The recipe went like this:

“Fill a champagne glass with vanilla ice cream. Top it with whipped cream, sweetened with pistachio syrup, which gives it a subtle greenish tint. Garnish the ice cream with pistachios and Malaga grapes, cut in half.” Since in English ice cream is ice–cream, Ostap Bender was not much mistaken. However, today you can find on the Internet a lot of recipes and the cream glorified in the novel.

2. Bertie Botts jelly beans

The world of Harry Potter is full of memorable dishes. Wizards love firewhiskey and butterbeer, kids love Fortescue's ice cream, jumping chocolate frogs and, of course, Bertie Bott's jelly beans. Harry Potter tries it for the first time on the train, on the way to Hogwarts School of Wizardry.

“You better be careful,” Ron advised, noticing that Harry had picked up a packet of jelly beans. - It says there that they have very different tastes, so this is the true truth. No, there are quite normal tastes - orange, say, or chocolate, or mint, but sometimes you come across spinach, or kidneys, or tripe. George claims that he once came across a piece of candy that tasted like snot.”

Today you can freely buy multi-colored Bertie Botts, although without too radical tastes. And I drank butterbeer in Lviv at the Harry Potter cafe. Tasty!

3. Stew from the Sister Islands

George Martin in his series of novels “A Song of Ice and Fire” deliciously described the cuisine of the inhabitants of Westeros. In response to requests from fans of the saga, a gastronomic guide to the world of Game of Thrones was published. Many dishes are based on real recipes from medieval cuisine, and it is proposed to replace dragon eggs or camel meat with available ingredients. The book includes wild ox baked with leeks, locusts with spicy honey, Black Castle salad, frozen blueberries with Bastard cream... Here, for example, is a stew from the Sister Islands:

“The beer was brown, the bread was dark, the stew was the color of cream. She served it in a pot made from a hollowed-out stale log. The broth was rich, with leeks, carrots, barley and turnips of two colors: white and yellow, and in this stew generously seasoned with cream and butter you could taste the shellfish and cod, and crab meat. It was food that warmed you to the very bones - just what the soul asked for on a rainy, cold evening.”

4. Moose lips in sweetened vinegar

In Vladimir Korotkevich’s “Dzikim Palyavanni of Karal Stakh,” the intelligent Andrei Beloretsky comes to visit Pan Dubotovka and finds himself at a riotous noble feast.

“What about geta?” - I’m experiencing, hanging around the videls at the wrong place for the talers.

You are my kahanenki, geta lasinya lips ў padsalojanom vatsatse. Eat, brother, be quiet. Geta strava for volataŞ. Our products, the land of their fluff, were not bad. Yesh, abavyazkova ikh esh.”

Whether such a dish - moose lips in sweetened vinegar - was real, opinions were divided. But it went to wander through historical literature, decorating the tables of noble heroes. The delicacy, by the way, is still real, although it is usually prepared differently.

5. Kurdelny cream

During one of his trips, Stanislaw Lem's hero, astronaut Ijon Tikhy, ends up on the planet Entevropia, where the basis of civilization is some Sepulki.

“I tried in vain to understand what it could be; Finally, around midnight, refreshing myself with curdel cream in a bar on the eightieth floor of a department store, I heard the hit “Ah, Tiny Sepulka” performed by an Ardritan singer.

What are sepulki, Iyon and we will never know. And curdled cream hints at another stronghold of Enteropia civilization - curdled cream. “Since this animal, in the process of evolution, adapted to meteorite fallout by growing an impenetrable shell, the curdl is hunted from the inside. To hunt Kurdel you need: a) at the introductory stage - primer paste, mushroom sauce, green onion, juice and pepper; b) at the decisive stage - a rice panicle, a time bomb." The hunter coats himself with paste and sauce, the curdle swallows it... Next is a matter of technique: install a bomb and use pepper to induce vomiting in the animal. The mentioned kurdel cream indicates that the natives not only live in kurdels and eat them, but also receive milk from them.

6. Leeches made from chocolate dough

The hero of Volkov's children's book "Oorfene Deuce and His Wooden Soldiers" decided to take the place of his deceased mistress, the evil sorceress Gingema. However, an evil wizard is supposed to eat mice and leeches. To confirm his authority, Urfin plans to deceive.

“The courtiers shook when they saw what the cook brought. On one dish there was a pile of smoked mice with screw tails, on the other there were black slippery leeches...

In the deathly silence of those present, Oorfene ate several smoked mice, and then brought a leech to his lips and it began to wriggle in his fingers.

But how surprised the viewers of this unusual picture would be if they learned a secret known only to the king and the cook. The magic food was a clever counterfeit. The mice were made from tender rabbit meat. Baluol baked leeches from sweet chocolate dough, and the dexterous fingers of Oorfene Deuce made them squirm.”

7. Lebmas

Remember how Tolkien’s hobbits were helped out by the elven bread received from the beautiful Galadriel on the road to Mordor? This bread is called lembas and is specially designed for long journeys. It is light, does not become stale, does not lose its qualities, but quickly replenishes strength. Thin cakes, crumbly, light brown on the outside and creamy on the inside, are stored wrapped in mallorn leaves. A small piece of lembas lasts for the whole day. The recipe is strictly guarded by the elves. Tolkien fans even calculated the calorie content of lembas: one flatbread should contain 2,638 calories.

8. Herakliophorbia-4

The eccentric scientists from H.G. Wells' novel "Food of the Gods" come up with a substance that can accelerate the growth of a living creature. It is called “Heracliophorbia-4”, or “Food of the Gods”. Alas, the miracle powder, which was tried to replace food or be used as a supplement, brings innumerable disasters. At first, experimental chickens and wasps, worms and rats who accidentally got to the powder turn into monsters and terrorize people. Then the people who have grown into giants go crazy and start behaving aggressively. In general, the author honestly warned humanity against all kinds of food additives.

9. Eternal Candy

Willy Wonka's factory from Roald Dahl's book "Charlie and the Chocolate Factory" produces smiling candies, jam-gin and grogol-nog, exploding lollipops, glowing lollipops for nighttime feeding, filling caramel "Down with the Dentists", invisible chocolates for eating in class, chewing gum , replacing a three-course meal.

But the main invention is the eternal candy. It looks like a big green glass ball.

“Eternal lollipops! - Mr. Wonka exclaimed proudly. - My new product! I came up with them for children who don't have much pocket money. You put the eternal lollipop in your mouth and suck, and suck, and suck, and suck, and suck, but it doesn’t shrink one bit!”

10. Signature Dish of the restaurant “At the End of the Universe”

In the restaurant “At the End of the Universe”, the heroes of the novel by Douglas Adams meet the main local specialty - the Signature Dish.