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English pudding

English pudding


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An ideal recipe to recycle leftovers :)).
Pudding is a traditional recipe from Great Britain, very delicious and tasty.
This is the first time I make this recipe. It can be made with leftover bread, muffin and why not with leftover cake ...
The result is surprising, a fluffy pudding, slightly caramelized and very fragrant.

  • 300 g of dry cake (or leftover bread, muffin)
  • 3 eggs
  • 500 ml of milk
  • 40 g shit
  • 1 sachet of vanilla sugar
  • 80 g of sugar
  • 40 g of raisins
  • 50 g of chopped walnuts
  • 30 g of chocolate flakes
  • 1/2 teaspoon free of rum

Servings: 6

Preparation time: less than 30 minutes

ENGLISH Pudding RECIPE PREPARATION:

Soak the sliced ​​cozonac in warm milk.

Mix well with the robot or crush with a fork.

Add beaten eggs to the omelet, sugars, raisins, walnuts, shit cut pieces, and chocolate flakes.

Mix everything well and place in a greased bowl.

Bake in the oven at 210 ° C for 40 minutes.

Allow to cool and cut into portions.

Keep refrigerated.

Good appetite!


English breakfast - the best English food on the same plate

Ham and eggs, beans, sausages, pudding, toast with butter, tomatoes, mushrooms and a cup of tea. We are not talking about a menu for a Swedish buffet, but about the first meal of the day that the United Kingdom has turned into a tradition and that it has spread all over the world.

Probably according to modern nutrition standards, English breakfast is a calorie bomb, full of fat and protein. In fact, nowadays, the English rarely eat such a hearty breakfast.

The whole agglomeration of food that can be quite heavy on the stomach is no longer served every day, being reserved especially for weekend mornings and for menus in hotels and guesthouses for tourists who come to taste British culinary traditions. In many places you can find it not only for breakfast, but also for lunch.

A hearty menu for British workers

How to start a day of work without a consistent meal? This is probably what the British called themselves in the era of industrialization, in the middle of the 19th century, before leaving for factories, at dawn. Since then, their menu was as rich as possible to provide them with the caloric intake for the hard work they performed. Now, unlike two centuries ago, only 1% of Britons still eat a cooked breakfast at home.

And during the Industrial Revolution, but even later, the English breakfast had many meats, but the famous "ham and eggs" were the invention of an emigrant to the United States. Entrepreneurial, Eduard Bernays used ingenious word matching in 1920 to increase his ham sales. And he argued his proposal for "ham eggs" through a study done with the help of 5,000 doctors who recommended a hearty breakfast with eggs and meat.

Breakfast options for each region of the United Kingdom

The traditional version of the British breakfast is a combination of all the meals that the Irish, Scots or Welsh eat in the morning. The British breakfast is more than sausages, scrambled eggs with bacon, beans (similar to our stew), hot stew with oatmeal (a kind of cereal boiled in milk or sweetened hot water) and the few vegetables.

English breakfast includes fried onion rings, pancakes, muffins, scrambled eggs or scrambled eggs in the water, puddings, vegetables (usually potatoes and cabbage) left over from dinner and well browned in the pan the next day, simple buns. or with potatoes. It's a real treat just to list them.

Each region has, however, its own delicacies and local dishes that personalize breakfast.

  • In Scotland, the morning meal should contain boiled oats in milk, small buns with potatoes and oatmeal cakes.
  • In Wales, breakfast has a delicacy made of seaweed, boiled, mashed and turned into puree which is then fried in a crust of oatmeal.
  • In Ireland, on the table should be the famous bread made with baking soda instead of yeast.

Try a healthy British breakfast with Gordon Ramsay's recipe, or take inspiration from our recipes in British cuisine:

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English Pudding - Recipes

If you love eclairs or other types of fluffy buns, then this dessert is for you. They are called Yorkshire puddings, but I will call them in our language pui de cl & # 259tit & # 259 german & # 259, because it contains the same simple ingredients as the German cup. Wikipedia tells us that these puffs are an English dessert, which can be served in different ways, with different sweet or savory fillings. Aren't they wonderful? But what a good look! But how they crack when you take them out of the oven and hellipaoleu.

Dia & rsquos Kitchen & ndash Yorkshire pudding

Ingredient:

  • 2 or & # 259
  • 125 gr f & # 259in & # 259
  • 200 ml of milk
  • a pinch of salt
  • approx. 50 gr butter to grease the cupcake shapes

Those simple ingredients, that wonderful result!

  1. Put in a bowl sifted flour, eggs, a pinch of salt and half the amount of milk. Mix carefully with a tel.

2. Then add the rest of the milk and mix it well with the whisk. Then let the composition rest for 7-10 minutes.

Dia & rsquos Kitchen & ndash Yorkshire pudding Dia & rsquos Kitchen & ndash Yorkshire pudding

3. Heat the oven to 180 degrees Celsius and prepare the tray and / or molds for the brioche. Put in each form a piece of butter and grease them as in the picture.

Dia & rsquos Kitchen & ndash Yorkshire pudding

4. Place the tray in the hot oven to melt the butter, then take it out and distribute it evenly in each form of yorkshire pudding, taking up about 2/3 of the form.

5. Leave the tray in the oven for 20-25 minutes until these beautiful puffs are puffed up and browned!

Dia & rsquos Kitchen & ndash Yorkshire pudding

Fill them with whatever you want and serve them with pleasure! I really liked them! I served them with sweet wine and smoked, but they can also be served with horse cheese, salmon, mushrooms or even with different types of sauces.

They come out empty inside, so that you can serve the filling on them or inside them. They didn't sit with me at all after I took them out of the oven, they stayed & # 539an & # 539o & # 537e, p & acircn & # 259 au disp & # 259rut & icircn burtici! & # 128521

Dia & rsquos Kitchen & ndash Yorkshire pudding Dia & rsquos Kitchen & ndash Yorkshire pudding

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7 wonderful new ways to eat English muffins

Impress your friends by beating these light but delicious English muffin recipes. Your friends will ask you to call you Martha Stewart as soon as possible.

English muffins are a gift for students, they are tasty, cheap and offer a quick breakfast on the go. However, English muffins are an underrated and underused carbohydrate during breakfast. So, take advantage of these frequent buy-one-receive sales Thomas' products ( hbd , btw) and incorporate their goodness into every meal of the day.

1. French toast with English muffin

French toast is a favorite of breakfast that never goes out of style. But that doesn't mean you can't be adventurous and spice it up a bit. You will love the spongy texture of English muffins, as it soaks up the egg mixture deliciously. Tip: Instead of original English muffins, add a fun twist using honey wheat or cinnamon with cinnamon muffins.

Preparation time : 5 minutes
Cooking time : 5 minutes
Total time : Ten minutes

Servings : 1-2

ingredients :
1 or
½ cup of milk
1 tablespoon sugar
1 teaspoon vanilla extract
½ cinnamon teaspoon
½ teaspoon nutmeg
2 English muffins
2 tablespoons maple syrup
Fresh berries, bananas or fruit choice

Directions:
1. Heat the pan over medium heat and cover lightly with butter.
2. Beat the egg, milk, sugar, spices and vanilla in a bowl.
3. Cut each English muffin in half. Soak them in the egg mixture for 30 seconds on each side.
4. Let the beaten muffins sparkle on the pan until golden brown.
5. Smother with maple syrup and fruit.

2. S’more Muffin

S’mores are delicious, but only because toasted marshmallows are superstars and make everything taste good. Be sure to sprinkle some fried walnuts for that amazing crunch. Oh, and if you like bad word games, here's one for you: Can I have some muffins, please?

Preparation time : 3 minutes
Cooking time : 5 minutes
Total time : About 8 minutes

ingredients :
½ cup of miniature marshmallows
½ chocolate chips
1 tablespoon fried walnuts (I recommend sliced ​​almonds)
1 English muffin

1. Preheat the oven to 400 ° F.
2. Cut each English muffin in half and spread mini marshmallows and chocolate chips evenly.
3. Put them in the oven for 2 minutes.
4. Once the yolks start to melt, sprinkle a few nuts on top.
4. Wait for the marshmallows to brown and breathe gloriously. Serve while it is hot and gooey.

3. Benedict eggs with avocado and bacon

Being one of the five "mother sauces" in French cuisine, Dutch sauce is little of the kitchen repertoire of most students. But it's okay, because I strongly believe avocado makes everything taste better. If you prefer your necklace, add a few extra spices, coriander and diced tomatoes.

Preparation time : 5 minutes
Cooking time : Ten minutes
Total time : 15 minutes

ingredients :
1 or
A drop of vinegar
1 avocado
2 tablespoons lemon juice
Salt and pepper
Drop of hot pepper flakes
2 slices of bacon (or smoked salmon if you want to be more popular)
1 English muffin

1. Bring the pot of water to a boil and add a drop of vinegar.
2. Rotate the water so that when you gently throw the egg inside (egg whites first) , will dress nicely around the yolk. Cook for about 2 minutes.
3. Gently remove the poached egg and set aside on paper towels.
4. Heat a pan over medium heat and fry two pieces of bacon until perfect. Set aside on paper towels.
4. Add avocado and sprinkle with lemon juice. Add salt, pepper and any spices you want. He is your guide, be creative with him.
5. Cut the English muffin and spread the guacamole evenly on one side of the muffin.
6. Cover with bacon and poached egg. Garnish with hot pepper flakes.
7. Open the egg and open Instagram to create your own brunch item.

4. Nutella and Banana Panini

If you start your day with one of these wonders of Nutella banana, you would like to do it every day World Nutella Day . For a more nutritious taste, try adding peanut butter to the recipe. I even tried cheese. For this panini, a thick layer of Nutella is a must, but everything else is a fair game.

Preparation time : 2 minutes
Cooking time : 3 minutes
Total time : 5 minutes

ingredients :
1 ripe banana
3 tablespoons Nutella
2 tablespoons butter
1 English muffin

Directions:
1. Heat the pan over medium heat.
2. Cut the English muffin in half and lightly grease each side.
3. Spread each slice with a generous amount of Nutella.
4. Cut the bananas and arrange them as desired.
5. Place the sandwich on the pan and press down until you see that the Nutella is starting to melt.

5. Mini English pizza with muffins

I would like to think of this as an elegant version of the extremely popular Bagel Bites. English Muffin Bites Maybe? Not only that homemade pizza a healthier alternative is also very easy to achieve. And if you don't have pizza sauce at home, try it with salsa or any other tomato sauce.

Preparation time : 3 minutes
Cooking time : 8 minutes
Total time : 11 minutes

Servings : 1-2

ingredients :
4 tablespoons pizza sauce
½ cup of cheese (I personally love Mozzarella with it)
2 English muffins

Directions:
1. Preheat the oven to 375 ° F.
2. Cut the English muffins in half and mash each side with a tablespoon of pizza sauce.
3. Sprinkle cheese on each side, being extra generous with the muffin on the bottom.
4. Put it in the oven for 8 minutes or until the cheese starts to turn brown and crispy. And no, you don't have to share.

6. DIY Bacon & Egg McMuffin

Mickey D’s Egg McMuffin has a cult following, so why not recreate it.

Preparation time : 2 minutes
Cooking time : 6 minutes
Total time : About 8 minutes

ingredients :
2 tablespoons butter
1 or
1 tablespoon water
½ cup of cheese
2 slices of bacon (or a sausage cream depending on what type of fan you are)
1 English muffin

1. Heat the pan over medium heat and cover lightly with butter.
2. Cut the English muffin in half. Wrap the outside with butter (be super generous).
3. Place both muffins on the pan with the butter down.
4. Beat the egg in a small bowl. Add a little water to the beaten egg to make it fluffier (I promise, it makes a difference)
5. Pour the mixture into the pan and mix gently. Once the egg turns golden yellow, place it on half a muffin.
6. Fry the slices of bacon. Sprinkle the cheese over the slices of bacon. Then put strips of bacon cheese on the egg.
7. Place the other half of the muffin on the sandwich, the top being golden and crispy. Gently press down and voila, your own bacon and McMuffin egg. You love him.

7. Veggie Hummus Sandwiches

My vegetarian friends tell me I can't live without hummus (check these exciting ways to create your own homemade hummus game ). But what is a vegetarian diet without extra protein, right? Instead of the typical grilled cheese, add a layer of hummus to make it tastier.

Preparation time : 3 minutes
Cooking time : 5 minutes
Total time : 8 minutes

ingredients :
2 tablespoons butter
3 tablespoons hummus
½ cup of cheese
½ cup diced peppers (or any vegetables you want)
1 English muffin

1. Heat the pan over medium heat and cover lightly with butter.
2. Cut the English muffin in half and cover the outside with butter.
3. Remove the hummus inside and sprinkle the cheese and peppers. (You can also fry the peppers on the pan before hand if you like them more crunchy.)
4. Place the muffin on the pan and press lightly down. After 2 minutes, turn it over and wait until the cheese starts to flow a little.
5. Sprinkle several peppers on muffins. Serve hot.

Check out these articles if you want to intensify your brunch game further:


Why he gave up basil

The recipe includes five cups of plain flour, four tablespoons of paprika, two tablespoons of white pepper and garlic powder, plus a tablespoon of ground ginger. To the mixture, Dan also adds a tablespoon of mustard powder, celery salt and black pepper, half a tablespoon of oregano and thyme and a third of a tablespoon of sea salt. The chicken lover explained that basil was the 11th ingredient. But that often leaves it far away, because it does not add much flavor to the recipe.

Use three parts of the mixture to one part of flour and pass the chicken through beaten eggs before turning it into spices and fry it in a deep fryer or hot oil at 160C to 165C. Fry the chicken for five to six minutes before placing it in a preheated 80C oven, then browning for 90 seconds before serving.


Roast beef - an English tradition

From the very beginning, it must be said that for the English, cattle breeding and menus rich in beef dishes are part of a long tradition that can be traced back to the Middle Ages. The Norman conquest, which began in 1066, had a great impact in this direction, because they were large consumers of beef and when they settled, they brought their habits with them.

Raising cattle for meat, rather than milk, since the 15th century seems to be a local attribute, especially if we consider that there are very old breeds. The classics are Hereford, Galloway, South Devon and Aberdeen Angus. And the taste of beef in the UK is special, especially due to their diet, and that's what experts say. Unlike other places, English cattle are raised mostly naturally, fed on grass and fodder also made of grass - silage and hay, and this is felt directly in the taste and tenderness of the meat here.

The first preserved cookbook in England & # 8211Forme of Cury ’, written by King Richard II's cook in the 14th century, clearly shows that beef recipes far outnumbered those that used any other kind of meat. In medieval cuisine, a large piece of beef was commonly cooked over a huge fire to feed the entire household. During the week, they usually ate cold steak meat or made stew or meat pies. Obviously, not every subject of the Crown could afford it.

To see how important beef is in English culture, let's just say this: in 1731 they wrote a song: The Roast Beef of Old England (Beef steak from old England), a true national anthem of yesteryear, sung in chorus by all present at the theater, for example. It is still sung when Royal Navy officers sit down at the table.

When mighty Roast Beef was the Englishman & # 8217s food,
It ennobled our brains and enriched our blood.
Our soldiers were brave and our courtiers were good
Oh! the Roast Beef of old England,
And old English Roast Beef!

There is no longer any doubt about the English attachment to beef, especially to the so-called traditional beef steak. Roast Beef. A piece of beef tailored to the oven was once traditional and Christmas, and the rest of the winter was usually matured beef on the table. Sometimes it was salted and boiled, a dish that has survived to this day in the famous English meat sandwiches.

And because roast beef is the main concern of the English on Sunday, let's continue to tell you how to prepare, in general, the beef steak, in the English version.

A generous layer of chopped onion, carrots and celery, seasoned with salt and sprinkled with oil, is placed in a generous tray. On top is placed the whole piece of beef (bone chop, neck with bone or neck without bone), also sprinkled with oil or fat, seasoned with salt and pepper, in the simple version, also offered by Jamie Oliver in his recipe. Another option is to marinate the beef with garlic, herbs and olive oil. Beef can also be wrapped in a layer of English mustard mixed with very thin sliced ​​onions.

In any recipe you choose, it is essential to seal the beef before leaving it to cook. The procedure can be done directly in the oven, at a very high temperature, the time being adjusted according to the quantity, but you can also choose the variant in the pan. Thus, the meat will be fried on the outside, keeping all the juices inside and avoiding drying during cooking.

Beef steak can be accompanied by a garnish of peas or baked potatoes, but traditionally has Yorkshire pudding, a kind of dough donuts similar to pancakes, baked in an oven in a bowl with oil. Roast beef always has a sauce called gravy, which is poured over Yorkshire pudding.

Even if it seems so at first sight, it is not at all difficult to make English steak! And it's worth it, because what's left of Sunday's meal can be eaten cold in the coming days, so save more lunches if you don't have inspiration or especially time for something else.


How to make brandy butter: a wonderful special recipe

How to make brandy butter? We take about 125 grams of butter (without salt), 30 grams of brown sugar and 2 tablespoons of rum or brandy. We put the butter in a bowl, add sugar and wait for it to soften.

Then add brandy, mix and get a soft cream. After that, let it sit in the fridge for 3 hours. Then it can be served and mixed with hot desserts to contrast the flavors. It can be stored in the refrigerator for several months, as long as it is tightly closed.


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Food vacuum FFS005X-01, dry / wet vacuum, pulse function

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Content

Middle Ages Change

English cuisine has developed over several centuries, since the appearance of the collection of recipes The Form of Cury, written in the Middle Ages, around 1390, during the reign of King Richard II. [1] The book includes creative and sophisticated recipes, with spicy sweet-sour sauces thickened with bread or boiled, peeled, dried and ground almonds, often used in pastry. The gingerbread recipe can be found among them. [2] Fried meat from those times is not what we see in Hollywood movies today, [2] Clarissa Dickson Wright points out in A History of English Food.

In contrast, medieval dishes often had the texture of a puree, and may contain small pieces of meat or fish: 48% of the recipes in Beinecke's manuscript are dishes similar to stews or purees. These dishes could be divided into three categories: sour, with wine, vinegar and spices put in sauce, thickened with sweet and sour bread, with sugar and vinegar and sweets, using only sugar, which was expensive at the time. "Mortruys" is such a sweet mashed garnish for meat or fish, found in Beinecke's manuscript. It contained saffron and thickened with egg.

"Take the meat of pork and pork, boil them and turn them into puree soaked in almond milk and straighten it with broth. Put on the fire, then add sugar and saffron. When it starts to boil, add a little milk, bring to the boil, remove from the heat and add quail eggs. It is served sprinkled with ginger powder. ”

Another manuscript, Utilis Coquinario, mentions dishes such as "pyany", poultry garnished with peonies, "hyppee", rosehip paste and birds such as cormorants and sitars. [3]

16th century Modification

The number of printed books on gastronomy increased in the Modern Period, although the first book Boke of Cokery, which was printed by Richard Pynson in 1500, contained medieval texts.

Next book, A Proper Newe Booke of Cokerye, was published only after 1545. [4] The Secretes of the Reverend Maister Alexis of Piermont was published in 1558, being the French to English translation of Alessio Piemontese's Italian work on confectionery. [4] The number of titles expanded rapidly towards the end of the century, including The Good Huswifes Jewell of 1585 of Thomas Dawson, Book of Cookrye of "AW" in 1591 and The Good Hous-wives Handmaide in 1594 [4]. These books fell into two categories: collections of so-called confectionery secrets and health remedies for ladies in high society, and tips on cooking and how to run a household for middle-class women, most likely wives from the small aristocracy, the priests and the military. [4] >> [4]

English tastes evolved in the 16th century in at least three ways. [4] First of all, the recipes emphasized the balance between sweet and sour. [4] Second, butter becomes an important ingredient in sauces, a trend that continued in later centuries. [4] Third, aromatic herbs, which could be grown locally but were little used in the Middle Ages, began to replace spices. [4] In Book of Cookrye, 35% of recipes for stews and sauces for meat include aromatic herbs, most commonly thyme. On the other hand, 76% of these recipes continued to use medieval combinations of dried fruit and sugar, together or separately. [4] New ingredients have also emerged from distant countries: Good Huswifes Jewelry a introduced sweet potatoes (from tropical America) along with familiar medieval recipes. [5]

[./Https://en.wikipedia.org/wiki/Elinor%20Fettiplace's%20Receipt%20Book Receipt Book] a Elionorei Fettiplace, developed in 1604 (and first published in 1986) offers a true picture of Elizabethan cuisine. The book offers recipes for different types of bread, such as breads with butter for cakes with canned apples and pickles and a cake for 100 people. New ingredients appear New ingredients appear a recipe for răsas for sheep's shoulder in which recently appeared citrus fruits are used: [6] [7]

“Take a sheep shoulder and fry it in half then cut it into thick slices and recover the sauce, add white wine sweetened with cinnamon, a few cloves, nutmeg and orange peel and chop them. Boil the mutton with these ingredients, add the orange juice, and continue to boil. When it is quite cooked, place the meat, then cut 10 slices of lemon and put it over the meat and serve as such. ”

The pies were important both as food and for the show the children's song "Sing a Song of Sixpence", with its lines "Four and twenty apples / Baked in a pie. // When the pie was opened, the Birds began to sing ”refers to the habit of putting live birds under the pie crust just before serving it at a banquet. [8] [9]

17th century Modification

The best-selling cookbook of the early seventeenth century was The English Huswife a to Gervase Markham, published in 1615. It seems that his recipes come from the collection of a deceased noblewoman and therefore date from the Elizabethan era or earlier. Women thus became both the authors of cookbooks and their readers, although only about 10% of women in England learned to read by 1640. Markham's recipes differ from the medieval three-quarters of his sauces for meat and meat pies. using a sweet-sour combination. in this regard, he states: [4]

"When a soup is too sweet, we sour it with vinegar, when it is too sour we sweeten it with sugar, to give it freshness, we add lemon or orange juice, and to flavor it we use spices and aromatic herbs."

Robert May's book, The Cook Accomplisht was published in 1660 when he was 72 years old. [10] The book included a considerable number of recipes for soups and stews, [11] 38 recipes for sturgeons and a large number of pies containing differently fish (including sturgeon), meat (including battle pie) and sweet fillings. [12]

The French influence is evident in The Cooks Guide, 1664, by Hannah Woolley. His recipes are designed to allow his readers to imitate the French style, fashionable at the time, to cook elaborate sauces. She combined the use of "Bordeaux wine" [13] and anchovies with traditional ingredients such as sugar, dried fruit and vinegar. [13]

18th Century Modification

The Cooks and Confectioners Dictionary (1723) by John Nott, had few precedents, but the author chose to put the recipes in alphabetical order, from Al (of in English it is a type of beer) to Zest (orange peel). The book included all sorts of recipes, from soups and salads to sausages and fish, as well as pasta products of all kinds, pastries and the manufacture of beer, cider and wine. It offered menus for each month of the year. [14]

Into the Diary of a Country Parson, James Woodforde mentions many types of food consumed in eighteenth-century England by those who had a good financial condition. [15] On June 8, 1781, for some visiting neighbors, he cooked them for dinner:

“Two boiled chicken and a cow's tongue, a boiled sheep's foot and capers with pudding for the first course to the second course, steak of duck and green peas, some artichokes, tarts and blancmange. After dinner, almonds and raisins, oranges and strawberries, come from the mountains and come from Porto. Peas and strawberries are the first ones I picked this year. I had a nice day. ” [16]

Another priest from the country, Gilbert White, in The Natural History of Selborne (1789) writes about the high consumption of vegetables in the common people of the villages of the south of England. Among the vegetables he mentioned potatoes, brought from America and which began to be cultivated only during the reign of King George III: “The green stalls in the cities now keep the crowds in a state of comfort, while the gardeners get rich. Every honest worker also has his own garden that helps him maintain himself. Ordinary farmers give the workers to eat a lot of beans, peas and bacon greens. ” [17]

Hannahei Glasse's book The Art of Cookery made Plain and Easy it has been the best-selling gastronomy book of the century since its publication in 1747. It has reached at least 40 editions and has often been pirated. [18]

Nineteenth Century Modification

English cuisine was systematized and became accessible to the middle class through a series of famous books, their authors becoming very well known. One of the first books to appear was that of Maria Eliza Rundell A New System of Domestic Cookery, 1806. This book reached its 67th edition in 1844, selling hundreds of thousands. of specimens in the United Kingdom and America. Then followed Eliza's book Acton Modern Cookery for Private Families ("Modern Family Gastronomy") 1845, which Bee Wilson called "the best gastronomy book in our language," but this book is "modern" only for the nineteenth century.

An example of a recipe from Acton Modern Cookery for Private Families is "Quince Blanc-Mange (Delicious)": [19]

"Dissolve in half a liter of quince apple juice 28g of the best fish oil. Then add 280g of sugar and mix all together on low heat for 20-30 minutes or until the composition softens. Remove gently. foam, and then gradually pour the composition into half a liter of cream, stir vigorously until the composition is homogeneous and cool slightly, then pour it into a form that has been wiped with a little of the best salad oil, or, more conveniently, a form which has been immersed in cold water. " [20]

Eliza Acton was followed by Isabella Beeton, who wrote the most famous gastronomy book of the Victorian era. Mrs Beeton’s Book of Household Management (Mrs. Beeton's Book for Housekeeping) from 1861, which sold over 2 million copies by 1868. [21] While Eliza Acton's book was easy to read and enjoyable, Isabella Beeton's book, whose later editions were was largely written by other authors, it was a manual of instructions and recipes seen as necessary. [22] To a large extent, Beeton's book has been plagiarized by authors such as Elizabeth Raffald and Eliza Acton. [23] Anglo-Italian chef Charles Elmé Francatelli became a celebrity, cooking for a number of aristocrats, London clubs and nobles, including Queen Victoria. His book, The Modern Cook from 1846 it had 29 editions until 1896, making famous an elaborate gastronomy described entirely using French terminology and offering menus for more than 300 people. [24] [25]

Three of the most popular hot drinks in England, tea, coffee and hot chocolate, come from outside Europe and were common in the Victorian era. [26] Catherine de Braganza brought the Portuguese custom of tea. At first, its high price made it accessible only to the rich, but the price gradually declined until the nineteenth century when tea was widespread and in the middle class [27] Brought in the sixteenth century, coffee became famous in the seventeenth century, especially in cafes, the first being opened in Oxford in 1650. [28] [29] Hot chocolate was a common drink since the seventeenth century, long before it was used as a food. Chocolate bars were made and marketed by three English companies founded by Quakers, Joseph Fry (1847), Rowntree (1862), [30] and Cadbury (1868).

Twentieth Century Change

After World War II, many new foods became available to ordinary households, with food brands promoted for their convenience. The waiters in the kitchen made mayonnaise and pudding, and over time they were replaced by ready-made food in containers or powders that housewives could cook quickly. American-style cereals (made from processed cereal grains) began to replace porridge and bacon with eggs from the middle-class people's breakfast and margarine bread from the poor. While the wartime maritime crisis suddenly reduced imports and the ability to choose from a variety of foods, many types of imported fruit from around the world appeared in the 1920s, which were of the highest quality, packaged, and could be stored. in refrigerators, [31] even on ships. Authors in the 1930s, such as Lady Sysonby, wrote recipes from various countries. [32]

Rationalization was introduced in 1940 to deal with the crisis caused by the problems during the war. Foods such as bananas, onions, and chocolate have become hard to find, while unusual products such as dried eggs, dried potatoes, whale meat, [33] snook (a species of fish from South Africa), [34] and preserves with Spam pork appeared in the English diet. Since butter, sugar, eggs and flour were streamlined English dishes such as pies and cakes became difficult to make from traditional recipes. Instead, foods such as carrots were used in many dishes, their natural sugars giving sweetness to new dishes such as homemade chocolate with carrots. The diet was less enjoyable but, paradoxically, due to rationalization, the population became healthier than before and perhaps now [33] The Ministry of Food hired economists, such as Marguerite Patten, to show people how to cook economically. . After the war, Patten became one of the first television chefs and sold 17 million copies of his 170 books. [35]

Elizabeth David completely changed English cuisine with her 1950 book A Book of Mediterranean Food. [36] Written in a time of scarcity, her book begins with "perhaps the most evocative and motivating passage in the written history of British cuisine": [36]

"Food from the Mediterranean shores, endowed with all the natural resources, color and flavor of the south, is a combination of tradition and a brilliant improvisation. The Latin genius also shines in the kitchen. The way the cooking is also honorable is nothing of the fake Great Kitchen of the International Palace Hotel. "[37]

The first five books of Elizabeth David were printed half a century later, and her fame among writers such as Nigel Slater and Clarissa Dickson Wright has a great influence. Food historian Panikos Panayi suggests that this influence is due to the fact that she consciously brought the foreign style of cooking into English cuisine. She did this through fine writing and the practical experience she had living and cooking in the countries she wrote about. The author deliberately destroyed the myths about the kitchens in restaurants, describing the way she cooked in houses in the Mediterranean countries. Her books opened a new perspective for other authors of gastronomy books, to use foreign recipes. Famous chefs such as Philip Harben, Fanny Cradock, Graham Kerr ("the galloping gourmet") and Robert Carrier followed Elizabeth David. [36] [38]

In 1953, the first famous chef of Great Britain, Philip Harben, published the book Traditional Dishes of Britain. Chapter titles simply included "stereotypes of the British diet" from [39] Cornish pâtés and Yorkshire pudding to Lancashire stew, shortbread with meat and kidneys, eel pudding, natural whipped cream and fish with french fries. Panayi wrote that Harben began with contradictions and unfounded statements. He recalled the reputation of Britain, the country with the worst food in the world, but argued that the country's cuisine was technically unmatched and that the national repertoire was larger than any other country's. [39]

Sociologist Bob Ashley notes that while people in the UK might agree that the main English diet consists of products such as full English breakfasts, beef steak with all garnishes, biscuit tea, and french fries. , few have ever eaten authentic English breakfasts, lunches and dinners in one day. Probably many of them have never eaten a regular product on the list. In fact, Ashley pointed out that the English diet changes over time, and gastronomy books usually include dishes of foreign origin. He noted that a café in the National Trust (a charitable and associative organization that advocates for the preservation of the national heritage of England, Wales and Northern Ireland), whose manager claimed, "We are not allowed to make foreign food." I can't cook lasagna or anything like that "[40] but they served curry, because" apparently, curry is an English product ". Anglo-Indian cuisine has indeed been part of the English diet since the 18th century. [41]

Many of the supposed traditional English dishes are relatively new and can be framed in the century, sometimes even in the year of their appearance in Great Britain. Thus, piccalili (a preparation made from chopped pickled vegetables and spices) was brought from India in the 18th century, being recorded by Hannah Glasse, who wrote a recipe in 1758. [42] Instead, dishes and sauces that are still considered foreign, fish in sweet and sour sauce, for example, is found in recipe books since the Middle Ages. [43] [44] Other dishes gradually came into their current form, such as the so-called "full English breakfast". These breakfasts are indeed described in later editions of "Mrs. Beeton" but as one of several variants. Therefore, her list of "Family breakfast for a winter week" has for Wednesday something that looks quite modern "bread, muffins, butter, salami, fried bacon, boiled eggs" [45].


Chilean Gastronomy Weeks at Café Athénée

The other day I had the opportunity to taste some Chilean dishes & # 8211 some even for the first time & # 8211 both traditional dishes, popular in Chile, but also derivations of some of the most famous recipes & # 8211 at an event organized at Café Athénée & # 8211 Hilton, with the support of the Chilean Embassy in Bucharest. The Chilean Weeks last until May 6 and I would say that it is worth trying the culinary richness of this state because it has some very good food. You can also find quality wines from the wineries of Chile & # 8211 Carmenere and Chardonnays (Cassilero del Diablo, Concha y Toro).

In short, from Pisco Sour & # 8211 the most popular Chilean cocktail based on wine, lemon juice, egg white and bitter, seafood soup, Emapanada with beef stew and delicious Torta del Milhojas cake with sheets and condensed milk plus many more & # 8211 you will have to choose and order from the a la carte menu in the cafe at Hilton. What I liked the most and I recommend below:

Paila Marină & # 8211 is a fish and seafood soup, which surprised me with its rich variety of shells & # 8211 some 5-6 kinds, from St. Jacques at mussels and navajuelas with large pieces of salmon and eel, potatoes and vegetables & # 8211 is dense, very good in taste.

Corn cake has paste of corn -corn, baked with Pinole & # 8211 minced beef and somehow resembles corn pie in Mexican cuisine or English pudding. It is delicious, I tell you, slightly sweet from corn, with tender meat and comes warm & # 8211 a kind that conquered me through its simplicity.

Shells St. Jacques with potato salad with mayonnaise & # 8211 is a derivative of the popular Chilean recipe & # 8211 Crazy with potatoes May & # 8211 A traditional dish with Abalaone shell, which is found in some of the most famous Chilean dishes. It is consumed especially on the seaside and with a well-chilled white Chilean wine, it fits perfectly.

Chilean empanada it is the baked pie that is traditionally filled with meat and raisins, very pleasant, tastefully balanced and filling. It is an extremely popular way in Chile, economically, which is consumed on Sundays, especially when the whole family gathers at the table.

You will also find very interesting sandwiches such as Barros Luco & # 8211 a beef and melted cheese sandwich that was originally made for a Chilean president (hence the name) and good desserts & # 8211 to try too: the leaf cake and dulche di leche is tasty and delicate & # 8211 melts in the mouth, apples with cinnamon and mini pavlove also glued with dulche di leche.

Chilean cuisine is basically a mixture of culinary elements from traditional Spanish cuisine with local ingredients and the culture of indigenous peoples in Chile, but also with subsequent influences from other European cuisines, such as those in Germany, Italy and France.
In addition to the specialties included in the menu at Café Athénée, two themed brunches take place on April 29 and May 6, in Roberto’s restaurant, with specific Chilean dishes and Concha y Toro wine tasting.