Презентация на тему TraditionalEnglish cuisine

Maintains

traditions and recipes associated with England. It has distinctive

attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India during the time of the British Empire and as a result of post-war immigration.

English cuisine

food of England was historically characterized by its simplicity

of approach and a reliance on the high quality of natural produce. It is possible the effects of this can still be seen in traditional cuisine.
Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish.

urban street food eaten from newspaper with salt and

malt vinegar, and pies and sausages with mashed potatoes, onions, and gravy, are now matched in popularity by curries from India and Bangladesh, and stir-fries based on Chinese and Thai cuisine. Italian cuisine and French cuisine are also now widely adapted. Britain was also quick to adopt the innovation of fast food from the United States, and continues to absorb culinary ideas from all over the world while at the same time rediscovering its roots in sustainable rural agriculture.

for American Muffins. English muffins are a yeast-based dough

as you can see in this English Muffin recipe. They are a delicious tea-time treat, toasted and served warm with butter or filled, they make a lovely sandwich.

English Muffins

once cooked will keep for several days in an

airtight tin.

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

How to make better muffins

1/2 cup granulated sugar
2 tsp baking powder

1/2 tsp baking soda
1/2 tsp salt
3/4 cup well shaken cold buttermilk
3 oz (3/4 stick) unsalted butter, melted
2 large eggs
2 tsp finely grated lemon zest or orange zest
1 tsp pure vanilla extract
1,5 cups blueberries

be in room temperature. You can also swap blueberries

to any other kind of berries./

Center the rack in the middle of the oven and preheat the oven to 375F. Lightly coat 12 cup standard muffin pan with nonstick spray.

flour, sugar, baking soda, baking powder and salt.

luke warm butter, eggs, vanilla and not so liquid

lemon zest

and stir gently with a rubber spatula just until

moistened. Do not beat until smooth. Otherwise muffins will have a coarse texture.

gently a few times just enough to incorporate blueberries

into batter.

ice-cream scoop about 2 1/4 inches in diameter fill

the muffin cups 3/4 full.

ready oven for about 20 minutes until they are

golden and spring back when you press the center of the muffins

topping mix sugar with cinnamon (cardamom optional) and keep

it ready until you will need it.

make sure you give it a rest before handling

them further. 10-15 minutes is sufficient enough.

them from the pan one at a time. Brush

the top of the muffins with the butter (or simply dip the tops in butter) and roll in the cinnamon sugar to coat. Place the muffin on a wire rack to cool them completely.