English cuisine: the traditions, history, features, recipes
The basis of the English national cuisine is simple and nutritious meals, and this is markedly different from the French gourmet. This feature manifests itself in the use of natural products. The dishes are prepared boiled, fried, baked, stewed.
Despite the proliferation in recent years of various theories about the rational use of products in the diet, the bulk of the British adheres to centuries-old traditions. For example, vegetables are boiled in well-salted water. Considered to be the most loved Brussels sprouts, cauliflower, pea brain.
For vegetable salads in the English kitchen is most often used vinegar and vegetable oil.
However, many follow the principles of the science of nutrition by limiting the intake of salt, sugar, vinegar, preach vegetarianism: often on the menu include vegetable cutlets and chops, baked potatoes with vegetable filling, all kinds of salads prepared from raw cereal, fresh fruit, nuts and dried fruit. Fried potatoes consumed little. Love the cheeses.
As for meat products, the beef from which you cook the national dish — roast beef. Offer it with Yorkshire pudding, made with FL Continue reading
Of course, we are exceptionally hospitable and welcoming hosts. But the situation when expensive unexpected guests suddenly appear at your doorstep, quite unpleasant. My opinion is that salad is a dish made from fresh vegetables and fruit especially cooked dressing. Mayonnaise “salad” is rather an appetizer. And you can fill them with mayonnaise of their own making.
Homemade mayonnaise. Carefully separate 2 egg yolks from the whites, removing also the flagella. Eggs desirable to take home. If you are afraid of salmonellosis, take quail in the ratio 1:4 (instead of 2 chicken egg yolks have to take 8 quail). Season with a little salt, the yolks and RUB in one direction with a spoon. Beat with a mixer you don’t need mayonnaise so delicious, but because of the large number of air bubbles its shelf life is reduced to 1-2 days. Continuing to RUB, add a drop of vegetable (preferably olive) oil, stir until full connection with the yolk, and only then add the next portion. Each time a batch of oil becoming more. RUB in one direction, each time achieving full homogeneity. 2 yolk you will need about 300 g of oil. Each time the mixture will become thicker. The resulting mixture is Continue reading
There are plenty of recipes of various salads from sea Kale, which got fairly wide distribution due to its unique vitamin set.
Salads from sea cabbage can be served as a separate dish for lunch or as a healthy snack. Recipe salad seaweed in Korean based on communication with Korean representatives of the Board of the chefs that make it truly unique for our countries.
As you know, any culinary experiment begins with the preparation of ingredients. To prepare the salad of seaweed in Korean . you do not need available for purchase at any supermarket products, all that is needed is:
1 package of dried seaweed;
1 carrots (preferably large);
3 cloves of garlic;
0,5 red chilli;
A salad of seaweed in Korean
Prepared dried sea Kale must be thoroughly rinsed under copious amounts of running water, as it can get Continue reading