Проект "Наблюдая за англичанами"

ДЕПАРТАМЕНТ ОБРАЗОВАНИЯ ГОРОДА МОСКВЫ

ГОСУДАРСТВЕННОЕ БЮДЖЕТНОЕ ОБЩЕОБРАЗОВАТЕЛЬНОЕ УЧРЕЖДЕНИЕ

ГОРОДА МОСКВЫ «ШКОЛА № 2097»

125363, Москва, ул. Аэродромная, дом 9, тел/факс (495)948-66-22; 0297@edu.mos.ru

«Наблюдая за англичанами» «Watching the British»

                 Автор:  Сметанина Мария Сергеевна, 7 «Е» класс

                  Руководитель: Журавлёва Елена Павловна, учитель англ. яз.

                                               первая квалификационная категория

Москва

2014-2015 учебный год

Аннотация

Проектно-исследовательской работы

Ученицы 7 «Е» класса ГБОУ Школы 2097

Сметаниной Марии

«Наблюдая за англичанами» (Watching the British)

 Работа посвящена изучению истории и особенностей кухни народов Великобритании.

Самобытность и индивидуальность каждой нации и каждого народа ярко проявляется в их традициях и обычаях. Неповторимый дух и характер каждой национальности отчётливо виден в его отношении к еде и национальной кухне и в их восприятии кулинарных традиций других стран. Схожесть и различие кулинарных пристрастий людей разных национальностей интересны для изучения.

Такие исследования обогащают наши знания о жизни людей в разных частях мира, расширяют кругозор, пробуждают интерес к получению знаний в разных сферах.

Ход выполнения работы по проекту «Наблюдая за Англичанами» (Watching the British)

1. Выбор темы
2. Подбор текстового материала и фото
3. Просмотр видео материалов на английском языке
4. Редактирование накопленного материала
5. Перевод материала на английский язык
6. Подготовка текста для выступления
7. Перенос необходимого материала на цифровой носитель
8. Итоговые работы по проекту

Содержание работы

1. Введение
2. Основная часть
3. Заключение
4. Литература

Watching the British

Table of contents

Part 1. INTRODUCTION. (Вступление)------------------------------6

Part 2. ENGLISH CUISINE HISTORY AND FEATURES

(Английская кухня: история и особенности)---------------------7

Part 3. TRADITIONAL ENGLISH FOOD.

 (Традиции английской кухни)--------------------------------------10

Part 4. CULINARY DELIGHTS OF THE BRITISH

 (Кулинарные изыски по-британски)------------------------------17

Part 5. TOP 1O CULINARY DESTINATIONS IN THE UK.

 (ТОП-10 кулинарных направлений Великобритании)-------19

Part 6. CULINARY BOOKS & TV SHOWS

(Кулинарные книги и телепередачи)------------------------------22

Part 7. BRITISH INVENTION

(Британские изобретения)--------------------------------------------24

Part 8. CONCLUSION (Заключение)----------------------------------28

LITERATURE (Литература)--------------------------------------------

 Introduction

In 1949 the Hungarian George Mike's said: "In Europe, good food, and the English have good table manners." Later, in 1977, he noticed that English cuisine and table manners have deteriorated. However, he still did not Express enthusiasm for English food and acknowledged that at the table Englishmen behave "decently"[1]. Many years later comments Mixa still reflect General international opinion about English cuisine.

Criticism of English food in General, in General, true, but not always justified. The same can be said about the other extreme - modern trends in British culture is to proclaim that British cuisine has improved beyond recognition, and London is the gastronomic capital of the world. Some English dishes are really delicious, other - inedible, but the quality of English cuisine, we are interested only to the extent that it reflects "the unwritten English rules" about food.Overall, it is fair to say that the British did not have an inbuilt deep love of food, which is typical of many other peoples. Just in the lives of British food is not the most important, as other Nations. Even the Americans, whose "national" cuisine (as opposed to ethnic) is clearly not better, which will make the show more interest in food.

In many cultures indifferent to the food, the people do not stand alone; they are not called in mockery or with admiration "foodies". Deep interest in food is the norm, not the exception. What the British perceived as a food obsession, in other cultures is the most common phenomenon, and not something outlandish or even remarkable. Most Englishmen are proud to say that they "eat to live, not live to eat" - in contrast to their neighbors, particularly the French. The British enjoy and admire their excellent cuisine, but despise their love of food, unaware that between one and the other, perhaps there is a correlation.

The statement that the British are becoming a nation of knowledgeable grocery stores, is perhaps optimistic propaganda, in any case, a strong exaggeration, but certainly in recent years the interest in the culinary arts in England has increased. On every television channel airs daily at least culinary program. It's hard to say how contagious these cooking shows. It is more likely that many Englishmen, watching with interest as the famous telepower prepare delicious dishes from exotic ingredients, heated in microwave ovens cartons of ready meals from the supermarket.

But there are exceptions - people whom these programs are inspiring, and they make haste to purchase cookbooks telepower, and then try to cook on the proposed recipes, and it's not just about passionate "foodies". Cookbooks Delia Smith always occupy the highest place in the list of popularnych best sellers, and owners of shops familiar "effect Delia" when any product or a product that she recommends in his show immediately snapping.

In England there is a family, though, and such a bit, where fresh produce carefully prepared daily. Let the shelves of the most upmarket supermarkets are bursting with exotic fruit and vegetables, herbs and spices, but most buyers (and sellers too) have no idea what to do with them.Traditional English Breakfast: tea, toast, jam, eggs, bacon, sausage, tomatoes, mushrooms, etc. - both tasty and filling. Breakfast is the only element of the English power, which is often and enthusiastically praise foreigners. However very few of the British regularly eat a full English Breakfast: foreign tourists staying in a hotel,fed x much more traditional Breakfast than local cooking at home.

The British are convinced that tea has healing properties. Cup of tea can cure or at least significantly alleviate almost any trifling indisposition, headache, stripped to his knees. Tea is also a good remedy for all diseases social or psychological in nature - from insulted "me" to traumas suffered because of divorce or bereavement. This magic potion is effective and as a sedative, and as a stimulant. [1]

ENGLISH CUISINE HISTORY AND FEATURES.

From history.

English cuisine which history is more than a century, was formed based on island location state. Many conquerors and travelers from different countries contributed in features of English cooking something new. So, from North America to the national cuisine of England has got red potatoes, and British India owe saffron, brown iconica.

The English is pretty simple and straightforward people, not loving to "recreating the wheel", preferring to leave everything as is. That's why cooking England includes many different features that have been introduced by the conquerors in times of transformation colonies in the British Empire

In the world there is a very common belief: all is well in good old England, except in the kitchen. What primarily emerges from the depths of memory the layman when thinking about English food? Fish? Fried potatoes? Kebab? Experienced in culinary matters gourmet contemptuously wrinkles his nose, hearing it seeming ridiculous phrase: the English kitchen. But whether it is sophisticated, this is our gourmet, really? Of course, many people are accustomed to the popular opinion in the culinary field, the British nothing can teach us that the kitchen in England, primitive and terrible that in addition to chips with the fish and bacon for Breakfast in Albion and does nothing. But only a true Englishman knows: the English kitchen, she is, and she is beautiful! And how rich insight into the depth of centuries, and so varied food on the table of the British, because the history of English cuisine is inextricably linked with the history of this majestic country.

Will get back with you briefly in the era of the idle Victorian times, in those times, when great Britain was the largest colonial dominion over all the seas, keeping truly precious land of India and other countries of the East in their hands. Why precious? Yes, because the East has given the UK is not only the beauty of silk Yes gold mines, but also revealed for the English fans notably to dine the veil of secrecy that prevails over the cooking of the East - spices.In fact, English cuisine in a modern form emerged in the colonial era. From India ships carried to the shores of his warlike mistress fragrant curry and fragrant cinnamon, biting the intoxicating pepper and saffron. And who now remembers that long before the accession of Queen Victoria to the British Isles, not so coincidentally, got coffee and cocoa, and - here it is! - tea? Tea culture in the UK

Eighteenth-century Britain was one of the largest consumers of tea in the world. Annual consumption was about 1.9 kg of tea per person. Commercial tea cultivation started the East India British company. For these purposes, young shoots and leaves of tea secretly exported from China, for planting or inoculation on plantations in India, which was at that time a British colony. Because of the high cost, tea has long been available only to the upper class. It was only towards the end of the eighteenth century gradually became available to the rest of the population.

In the UK variants of tea consumption so much that it is impossible to generalize. Classic serving is tea with milk, but it is not forbidden to drink just black tea or with lemon. Sugar is added to almost all teas. There are even class differences in tea consumption. For example, brew a strong tea in a mug (not in pot), adding the milk and 1-2 teaspoons of sugar, is a distinctive feature of the working class, the so-called "Builder's tea".

History. The first mention of tea

Before tea became in the UK the number one drink, green tea exported from China were sold in the coffee shops of London. Around the same time (1698) Thomas Garaway, the owner of one of London's coffee houses, decided to tell and to advertise tea in the magazine "Mercurius Politicus". He wrote: "It's excellent, doctor approved, China drink, called by the Chinese "'tcha" and all other Nations Tay alias Tee"". In 1659. chocolate, coffee and tea were sold on almost every street of London. Samuel Pepys, English civil servant of the Navy Department, the author of the famous diary about the daily life of Londoners, also mentioned it in his diaries in 1600: "I sent for a Cup of tea (a China drink), who have not tried even once". In 1672 appeared first written guide how to brew tea: Boil 1 quart (1.1 litres) of spring water, add in a teaspoon of water, tea, and sugar to taste. Infuse for an hour on the fire, but do not allow to boil. Before pouring it into the cups, they should hold over steam".

Originally to import tea was started by the Portuguese from their holdings in China and Japan. In 1669, the East India company began to import tea to England directly. Between 1720 and 1750, the imports of tea increased in four. Worried that a new drink even displace everyone's favorite gin. With the development of Railways (1872-1884) imports have risen to new heights, England became the center of the international tea trade.

What explains the interest in tea? Of course, this ease of growing, but probably not only. The British love tea for its ease of preparation, and, most importantly, for what it invigorates the spirit and heals mild flu.

The love for tea has contributed to the demand for porcelain and ceramic ware: tea cups, teapots, dessert dishes. The interest in them grew in proportion to the consumption of tea.

In our days the British drink tea at least three times a day. Gone are the days when it was only available to the upper class. Today anyone who loves this drink, can drink a Cup of tea of different varieties in any performance.

In the 19th century, English cuisine enjoyed great success. Even the French, legislators culinary fashion, cooking style cuisine cuisine anglaise - refined cuisine of the British Isles. This popularity was based on the fact that the British had access to exotic spices and products from the colonies, which are widely used in cooking.  Later, in connection with the proclamation of independence in the English colonies such products become less available and English cuisine for some time plunged in culinary darkness. In the late 20th century, many of the chefs innovators offered the cuisine of this country to global heights, proving that English cuisine is not limited to only fish with fried kartofeleterochnye.

In the tradition of English cuisine has been influenced by immigrants from India and African countries. Thanks to the culinary traditions of the colonial countries English cuisine has experienced a revival. Today the cuisine of this country is hard to imagine without curry or chutney, in addition, a wide popularity in England received dishes from other European cuisines: French, Italian, etc., as well as Asian cuisine.

English cuisine glorify such well-known chefs like Heston, Blumenthal, Jamie Oliver, Gordon Ramsay and others, They develop the recipes, which can be combined the most exotic products from the traditional to the British Isles ingredients.

Features.

The main feature of English cooking is the fact that unlike the gourmet cooking of France, here preference is given to more simple, but at the same time nutritious dishes.English cuisine recipes which are in most cases natural products, 80% consists of boiled, stewed or baked dishes.

The British are people who do not practise stereotypes. Best of all, this statement is manifested in national cooking. Despite common opinion about the rationality of the use of different ingredients, the British do not follow the findings of scientists and world view, but directly to their own traditions that have developed over many centuries. So, the vegetables are boiled in water with a high content of salt, although it has long been approved the fact of the dangers of excessive use of this ingredient. The most common vegetables in England, considered the nerve peas or cauliflower.

Having been in England and paying attention to the everyday life of every Englishman, you will notice how they love salads. Vegetable salad with vegetable oil (at least with vinegar) - this is a dish that the British consume with lunamaria or first course, at any time of the day or night. Well, as for the cheese, he and Rodney our traditional bread - no cheese, it is impossible to imagine not one meal in England, be it Breakfast, lunch or dinner.

Love meat in England. In addition, beef became the main ingredient, which is prepared from English national dish is roast beef. It is served with the sauce and the famous Yorkshire pudding that is baked in a small form. The main ingredient in the pudding product is liquid fresh dough. The sauces, which are in the national cuisine of England is more than enough, primarily used in order to emphasize and enhance the palatability of the cooked dishes.

Don't be surprised if in the English restaurant to any food order is served with speiereck is an integral part of any menu. Especially the British love fresh apples.

As for tea, this entire section of English cooking, which is nationalencyklopedin. Very interesting is the method of preparing pure English tea with cream. In the heated pot filled with dry tea leaves with 1 teaspoon per 1 Cup of tea. Then welding is filled with boiling water so that the liquid is a little off the mound. A few minutes later, the tea infuser is added the boiling water. Then in a Cup pour a little cream, add tea and sugar to taste.

Traditional  English food

In cooking the English for a long time is as committed to tradition, as in so much else. Day of Englishmen for centuries began with scrambled eggs with fried bacon, tomato, mushrooms, sausages and black pudding and often begins today, especially on weekends. However, a busy schedule of modern life makes them more likely to choose a Breakfast of corn flakes and Breakfast cereals, especially English is considered to be Weetabix. But after Breakfast, you will wait for a Cup of tea and toasted toast with orange marmalade. Lunch, or second Breakfast, served in half a second, followed by tea or a light meal at 5 p.m. and dinner at 7.To this day, popular snacks and sandwiches - triangular sandwiches have become one of unshakable British traditions. Most are considered classic triangular sandwiches with cucumbers on white bread. From the first dishes are common soups and broths, but served them rarely, they are not an integral part of the daily meal. Spices and herbs in a classic kitchen used very sparingly, though now English cooks are taught the British to use plenty of herbs and spices.

The British eat a lot of meat: beef, veal, lamb, pork. His baked whole blood or cut into steaks and fried in a pan. The meat is certainly filed gravy (gravy), Yorkshire pudding, roast and boiled vegetables (usually potatoes, carrots and cabbage) and pickles. Now this dish is served mainly on Sundays called sunday lunch.

In English national cuisine there are many traditional dishes. Not to mention the sweet and savory puddings that are served with meat or as a dessert, potato casseroles with beef, lamb minced meat and fish (shepherds, cottage and fisherman's pies and frying. Many traditional dishes are served only on holidays. Among them popular Christmas pudding for Christmas, cross buns for Easter, potatoes with sausages (bangers and mash) to Bonfire Night (the day guy Fawkes). Traditional festive dishes are also stuffed the Turkey with vegetable garnish, birthday cake, etc. From alcohols are especially popular beer - brown ale and porter, and is especially prized draft beer and also whiskey, gin, brandy, rum, port wine.The traditional dish is fish and chips (English version - ‘Fish and Chips’).This dish is prepared from certain species of fish with white meat (cod, haddock, few whiting which might serve, saithe, plaice), which is fried in deep fat and served with fries. This dish is incredibly popular in the UK and therefore received the title of "the unofficial national dish". Be served the dish can also with mushy peas and malt vinegar.In most fast foods popular dishes are the shrimp is deep-fried, fish cakes, casseroles, mashed potatoes and minced meat (‘Cottage pie’), meat balls (‘Faggot’) from pig heart or bacon, which are crushed together with herbs and crumble in the bread crumbs.  These dishes in many cafes are dishes to take away.One of the traditional dishes is also mashed potatoes with sausages (‘Bangers and Mash’). Sausages, usually beef or pork.In rural areas particularly popular roast cabbage and potatoes (‘Bubble and Squeak’). The dish is served with cold meat and pickles. Equally popular dish - cauliflower in cheese, it is made of minced cauliflower, which is first boiled, then poured the sauce based on milk and cheese and sprinkle top with grated hard cheese. English Sunday lunch (‘Sunday Roast’) consists of roasted meat (beef, lamb or chicken), roasted potatoes and vegetables. The dish is served with gravy and Yorkshire pudding. In the list of popular English dishes include fish (often fried cod) and chips are sold in fish and chips shops.

Cornish pasty is a small oval baked pie dough, often layered with all sorts of fillings; classic is considered a variant with potatoes, onions and beef slices. Also popular cheese pies, chicken and pork.

Scotch egg (eggs Scottish) - boiled eggs coated with minced meat, and after fried in bread crumbs.

Cottage pie is a casserole of mashed potatoes stuffed with ground beef.;

Roast a big hunk of beef, which is baked in the oven. A sandwich with cucumbers, Vegetable jams, Apple pies

History and tradition of 5-o’clock tea

In the past a person's social position was determined by the way in which he dined if he took "afternoon tea" or "high tea"."Tea at noon" was called a light and elegant meal that was, in large part, the aristocracy, with its leisurely lifestyle. And took him from a light Breakfast and late dinner, usually between 3 hours and 5 hours of the day.

"High tea" (high tea) was a more substantial meal and included meat or fish, and this, indeed, was an early lunch, which is well suited to the needs of middle class and lower classes after a long day at work.

The tradition of taking "afternoon tea" did not exist until the 19th century. Breakfast was very early, and lunch was served only at 8 or 9 PM. That was until Anna, the seventh Duchess of Bedford, one afternoon, she asked me to bring her in the bathroom tea and snacks. It was about 1830, from which came the tradition of "afternoon tea".

The Duchess liked this innovation that soon she began to invite to the table and their friends. Very quickly elegant tea ceremony is becoming very fashionable and in great demand begin to use instruments for serving the "12-hour tea: that was serving items made of silver and porcelain, trays and coasters for pies and beautifully dressed servants, containers for storing tea, strainers, brew kettles and special tables for tea.

But times change, and formal "afternoon tea" eventually lost its popularity, although recently there has been a resurgence of this elegant tradition. Many important events and festivities such as wedding or baby christening, birthday, etc. - become more memorable if followed by the traditional "afternoon tea".

There is a tendency to associate elegant cucumber sandwiches and scones with "afternoon tea", but actually, there is no permanent menu, it all depends on the time of year and personal tastes. The sandwiches and scones is a standard set for tea, but there are other options: muffins, pancakes, bread and butter, cakes, cookies (biscuits), cakes, fruit, several kinds of jams and jellies, lemon marmalade and cream.

And, of course, in the center of this ceremony - tea served in a teapot. (The procedure of steeping is very important: first you need to rinse the teapot with warm water, then boil the water and pour over tea leaves, then let it stand for three to five minutes. When using loose leaf tea you should use such a rule is one teaspoon of tea with the top of a Cup of water plus one teaspoon "for the pot":

Previously it was decided to first pour a small amount of milk in a tea Cup. It was thought that thin porcelain Cup can crack if it immediately pour hot tea. And sugar was in the form of a cube, and also was still crushed sugar. According to custom, the host or hostess poured the tea and gave him snacks. Guests were placed around the table or in chairs next to the table, to have a place to put their cups and saucers and teaspoons, plates, napkins, knives and forks.

In our day there are many great varieties of tea. One can distinguish three main types: black, red (or oolong) tea and green tea.

2. Technology of preparation of dishes

YORKSHIRE

Yorkshire pudding fresh

Ingredients for 4 servings:

125 gr. Flour

-2 eggs

-200 ml of milk

-1/2 tbsp ground paprika

-4 tbsp olive oil

- 1 red pepper, cleaned and chopped

-4 small smoked sausage (Spanish Chorizo) or wieners

-16 small cherry tomatoes

-2 tbsp oregano

1. Preheat the oven to 200 0C (400 F, Gas 6). Mix the flour and eggs, gradually add the milk and whisk until smooth. Add the paprika and some seasoning to taste.

2.  4 baking dish pour a little olive oil and heat in oven for 5 min.

3. Pour the dough forms. Add the peppers, sausage and tomatoes, then bake in the oven for 30 minutes remove from the oven and sprinkle with salt and oregano.

DEVONSHIRE

DEVONSHIRE APPLE CAKE

Ingredients for 12 servings:- 450 g apples- juice of 1/2 lemon-350 g pancake flour- 2 teaspoon baking powder- 350 g of sugar- 4 eggs- 1 teaspoon almond essence- 225 g butter, melted-a handful of finely chopped almonds-sugar

1. Preheat the oven to 180 degrees C. Grease and lay parchment shape I see

2. Peel, core, thinly slice the apples and squeeze lemon juice on top.

3. Measure out the flour, baking powder and sugar in a large bowl. Beat eggs with almond essence and mix with the mixture of flour and melted butter. Mix and pour into prepared form half of the dough. Spread apples on top and gently pour the remaining dough on top. Do not worry if the apples will peek out from the top. Sprinkle with the almonds.

4. Bake in preheated oven for about 1 3/4 hours until Golden brown and firm. Allow to cool 15 minutes and turn on the Board. To remove the paper. Sprinkle with powdered sugar and serve warm with cream.

EAST OF ENGLAND

STEW OF CHICKEN WITH DUMPLINGS

Ingredients for 4 servings:

-1 tbsp sunflower oil-4 chicken-100 g bacon, chopped -4 celery sticks, finely chopped-2 pen leeks, washed and finely chopped-225 g carrots, chopped-2 tbsp plain flour-600 ml chicken stock, made, for example, with 1 bouillon cube 1 Bay leaf-80 g pancake flour-40 g beef, or vegetable oil-1 tbsp chopped snitt Luka

1. Preheat the oven to 170 0C. Heat the oil in non-stick saucepan with a thick bottom and fry the chicken on all sides. To get and to defer. To drain from the pot half fat. Add the bacon, celery, leeks and carrots, simmer on low heat until soft.

2. Pour 2 tbsp of plain flour and cook 1 minutes. Remove the pan from the heat and gradually add chicken broth. Add Bay leaf and fry the chicken. Return to the heat and, when the broth comes to a boil, cover the pot and bake for 1 - 1 1/2 hours, until the chicken is tender.

3. Meanwhile make the dumplings, mix the pancake mix, oil and chives; seasoning. Add about 3 tbsp water - enough to make a soft dough. To shape it into 12 balls.

4. Put the balls on the surface of the stew for 25 minutes until cooked. Cover and bake until they rise and are fully ready.

SOMERSET

TURKEY, WHOLE BAKED IN MAPLE SYRUP

Ingredients:

the idea weight 2 kg-200 g of shelled pecans-75 g maple syrup-cinnamon, salt

1.Stir pecans, 75 g of maple syrup, a pinch of cinnamon and salt with 1 tbsp water, put on parchment paper and bake at 200 0C/400F/Gas 6 for 15 min.

2.Bake the Turkey for about 1.5 hours, the last 30 minutes of baking, coat the Turkey with walnut mixture and 4 tbsp of maple syrup. Serve with baked potatoes and onions, small sausages and sauce.

3.Also,the Turkey can be prepared by mixing in a blender 20 gr fresh rosemary, peeled 3 cloves of garlic, juice and zest of 2 lemons 100 ml of olive oil and seasonings. For 45 minutes before removing the Turkey from the oven, slather it with the resulting marinade.

4.The Turkey can be served with such small snacks: wrap small cocktail sausages strips of bacon, stick a leaf of sage and bake on the grill for 12 minutes, stirring frequently.

5.You can stuff the Turkey in the style of Somerset: peel and slice 2 onions and fry them in oil. Add 500 g fresh bread crumbs, 100 g chopped pecans and 75 g butter, mix well, season and add 1 tbsp of dried sage. Pour 100 ml of cider. Just bake at 190 0 C/375 F/Gas 5 for 45 min or stuff the Turkey.

LANCASHIRE

CAKES 'ECLES' RAISIN

Ingredients for 12 servings:

For the shell:-425 g prepared puff pastry, rolled out to 3 tablespoons milk-4 tbsp cane sugar

For the filling:-75 g unsalted butter-200 g raisins-75 g chopped candied fruit - 1 1/2 ground spices (cinnamon, cloves)-50 g cane sugar

1. Preheat the oven to 230 gr C. Grease the baking pan with butter. Put all the ingredients for the filling into a small saucepan and heat on low heat until the sugar and butter melts. Stir, then remove from heat and allow to cool.

2. Sprinkle the table with flour and roll out the dough thinly. Cut out 12 circles using a round cookie cutters with a diameter of 11.5 cm to Put a large spoon of the filling in the middle of the circle and cover the dough around the edges so that the filling

was completely closed.

3. Flip cllie patties and press lightly with a rolling pin. Make 3 cuts on the surface and put on a baking tray. To brush with milk and sprinkle with sugar. Bake for 15 minutes until Golden brown. They taste best fresh and warm.

SNACKS

WELSH RAREBIT

Ingredients for 4 servings:

-225 g cheddar cheese, grated on a coarse grater-1 tbsp all-purpose flour-1 teaspoon of powder English mustard-pinch of Cayenne pepper-Worcestershire sauce-2 tbsp ale-a piece of soft butter 4 thick slices of white crusty bread

1. Preheat the grill, Mix all ingredients except bread to a smooth paste.

2. Fry the bread under the grill on two sides, then spread with cheese mixture. Bake under the grill for 5 minutes until crisp.

SOUPS

THE CREAM OF CRESS

Ingredients for 4 servings:

-1 onion, finely chopped - 2 teaspoon olive oil - 2 potatoes, about 300 g, peeled and finely chopped-1.2 - 1.5 l high-quality vegetable broth-160 g watercress-4 tbsp sour cream or Greek yogurt

1. In a large saucepan fry the onion in oil for 5 minutes until soft. Add chopped potatoes and cook another 2 minutes, stirring. Add 1.2 liters of broth and season to taste. Bring to a boil and cook until potato is soft.

2. Add the watercress and boil the soup, stirring, 3 minutes. Remove from heat, let cool slightly, and mix in blender. Add enough of the remaining broth, bring the soup to your preferred thickness.

3. Serve the soup in warm bowls with a dollop of sour cream.

MAIN DISHES

THE BAKED CORNED BEEF

Ingredients for 4 servings:-1 kg potatoes - 340 gr Bank corned beef - 1 large onion - a piece of butter-vegetable oil

1. Peel the potatoes and cut into small cubes 2 cm long Boil in salted water for about 2-3 minutes and carefully drain the water.

2. Slice the meat the same cubes as the potatoes, chop the onion into small pieces.

3. Heat the butter in a frying pan, fry the onions until brown, stirring occasionally. Add the vegetable oil and put in a pan the potatoes and meat. Sprinkle with salt and black pepper, mix well and sauté on high heat for about 15 minutes, stirring every 2-3 minutes. Each slice should be Golden and crispy.

4. Reduce the heat and cook for another 5 min.

Serve straight from the pan.

Corned beef is a meat that have been saved using salt (in English the name of this product is not so obvious in English it is called corned beef - grains of salt called "corns", so the meat was so called). It is usually sold in rectangular tin with a metal key.

It's a great reserve, which should always be a place in the kitchen Cabinet. Despite the icky canned kind, corned beef is very useful: it's full of zinc, which raises the immune system. You can cook soups, goulash, pastries and sandwiches.

PSEUDO-ENGLISH KITCHEN

BEEF ENGLISH

Ingredients:

-Beef (thick or thin edge) 180,-carrot 15,-turnips 70,- cabbage 30,-onion 20, and salt.

Meat cut into pieces 20-25 g, carrot, turnip and onion into slices, and stew all together on low heat. Then add sliced large piece of cabbage, a little pepper, salt and simmer until cooked.

SAUCES

CRANBERRY-ORANGE SAUCE

Ingredients for 10 portions:-2 orange-225 g (8 oz) sugar - 2 tbsp lemon juice-2.5 cm piece of ginger, peeled and cut into thin strips 350 g (12 oz) fresh or frozen cranberries - 1/2 tbsp white pepper

A classic sauce for Turkey, which is prepared for Christmas.

1. Thinly pare the zest from the orange and slice into thin strips. Squeeze the juice from both oranges.

2. Mix the sugar and lemon juice in a small saucepan. Slowly bring to a boil, cook about 6 minutes, until it begins to thicken syrup. Immediately remove from heat and add remaining ingredients. Put back on medium heat, cook about 5 minutes, stirring occasionally or until the cranberries begin to burst, but will not collapse completely (frozen cranberries will take about 7 min). Served cold

PASTRIES

SUMMER PUDDING

Ingredients for 6 servings:-1.15 kg of a mixture of summer berries: strawberries, raspberries, black and red currants - 175 g sugar-5 tbsp creme de Cassis (blackcurrant liqueur)- 5 pieces of sliced white bread 2-3 day freshness

1. Put sugar, 3 tbsp water and Cassis in a pan and stir over low heat until the sugar dissolves. Increase the flame and cook for 8 minutes until syrup.

2. Add red and black currants. In a minute (no more) remove from heat and allow to cool. Add the strawberries and raspberries and leave to stand for half an hour.

3. Cut the crusts from the bread and cover the walls of the mould for pudding with a capacity of 1.2 L. the slotted spoon to put on the bread layer of berries. Put another layer of bread and berries, finishing with bread. To press and cover with foil. To put on top of the saucer and cover with something heavy. Put on a plate and refrigerate overnight. The remaining berries pass through a sieve to make a sauce.

4. To turn the pudding onto a plate, Poorest and serve with fruit sauce and whipped cream.

D VANILLA TOFFEE (FUDGE)

Ingredients 35 PCs:-1 tbsp vanilla essence-500 gr granulated sugar - 500 g sugar-50 g butter-200 ml condensed milk

You will also need a greased form size 16 cm x 25 cm depth 4 cm

1. In a large pot put 310 ml of water and the sugar. Slowly dissolve the sugar, stirring occasionally. Add the butter and condensed milk. Bring to a boil and boil (if you have a thermometer - to 116 0C/240 F). Readiness can be determined by dropping a teaspoon of syrup in a bowl of cold water. If the syrup turns into a ball, the liquid is ready. If you want to make a solid toffee, boil for another 2-3 minutes.

2. Then remove from heat, add vanilla and butter and start very strong beat with a wooden spoon - it will not allow the mixture to exfoliate and give it a more pleasant texture. Whisk until the mixture is completely cool (here need an assistant, as it will take at least 10-15 minutes), then pour the mixture into prepared pan.

3. Once the mixture starts to stiffen, then draw on top of the squares with a sharp knife and let completely harden before you cut.

DRINKS

ENGLISH TEA

The ingredients for each Cup:1 teaspoon of tea + 1 teaspoon for the pot, the boiling water-milk - sugar.

Pour the tea with boiling water and leave for 5 minutes, then pour the infusion into another vessel, which during these 5 minutes, rinsed twice with hot water.

In a well-warmed Cup to pour the milk (1/4 volume) and add the tea infusionESSERTS

Culinary delights of the British

Generally, under English kitchen also understand the food of the other kingdoms of Britain. For example, it is widely known Welsh salmon fillet in honey mustard sauce. I advise you to try out yourself: prepare the sauce of mustard, pepper, honey and lemon juice and dip into it the meat of salmon just for 15 minutes, then bake and for dinner you have one of the most delicate viands English.

English tea party - who has not heard about them! Special ceremonies, fine etiquette. If tea can be attributed to the very notion of "cuisine", it certainly is a perfect example of classic Britain. Five-o-clock" is arranged in 5 hours after noon, and the hot Cup, color poured amber tea certainly served fresh pastries. Please note: this seemingly deep English tea, and a large part of other dishes of this mysterious country of fog and rain, was borrowed from its colonial subjects, because all these flavored drinks inherited the old England from other, equally famous for its overseas slaves on the opposite shore of the Atlantic obediently sank colonized America. But we will not so soon to say goodbye to tea ceremony. Better a closer look at this fascinating habit!

So, some classic rules, for everyone over a Cup of tea to be in England and to feel the taste of this centuries-old tradition. Make the tea with the expectation of one spoon per person, of course, take the black and dilute odorous leaves with boiling water in the ratio of one to two. Prefer tea with milk? Note to file should be preheated. Lemon. How tea without lemon? Cut capricious citrus slices, but please note - lemon and milk are incompatible. But more intriguingly, that in the circle of English are acceptable to use during teas alcoholic beverages, such as sweet wine, brandy or rum, and baking and it isn't taken not to focus so as not to distract from just the tea! Moreover, instead of baking can be served crispy toast and sandwiches, which, by the way, got to cook from yesterday's bread, or cakes and muffins. And only after glancing at the tradition of tea and tea etiquette, I think we all can see why the British considered incorrigible pedants and conservatives?

Get away, finally, from tea Affairs and get acquainted with the culinary delights of the British directly. Excursus into the history of the us was successfully overcome, and it's time to talk about another, equally important is technological progress, which in the national cuisine of Albion has not played one of his last roles. As technical progress is associated with the taste preferences of the British, you ask, but after my small remarks will become clear to you. Someone thought about oatmeal? Oatmeal English is, as they say, Breakfast is real gentleman, but the high cost of imported products, due to difficulties of transportation, made in the second half of the nineteenth century the middle class is happy to forget about the infamous oatmeal that, however, and to this day does not prevent her to be the "face" of the English national cuisine, meals, and to turn their attention to the dishes, with plenty of meat and fish. The fact that an effective method of freezing was invented in 1861, and before the meat dishes on the tables of ordinary Englishmen were rare.

Red potatoes baked with cheese and bacon... it is representative of the national cuisine, the appearance of which England, incidentally, also owes its colonies? It is well known that the potato in Europe was brought from America, and it hit the taste of the fastidious British. But the recipe, she's only English - simply, quickly and with style! - mix because bacon with seasoning and cheese and bake the potatoes in foil... what could be easier? And don't forget about the greens!

And for dessert we have today Yorkshire pudding is a classic national dish, a favorite British dessert. By the way, is a characteristic feature of the cooking of this country - it is the geographical name of the food, just remember Devonshire Apple pie or Welsh cakes, but back to the pudding. The basis for pudding most often a batter, and served it with gravy and roast beef (roast beef). Traditionally, Yorkshire pudding is a dessert for Sunday dinner. So why don't you try to rest in the British style? But what is this British style? Removing centuries-old layer of dust with a Conservatory traditions, with all the poignancy and piquancy of the East, adding a little pedantic austerity of America and indescribable, truly English skills with the glamor and glitter to reconcile the irreconcilable, serve!

In addition, different regions of the UK have their specialities:

• Wales - lamb under mint sauce

• Scotland - porridge with meat and spices

• England - steaks

• Northern Ireland - trout

TOP 10 culinary destinations in the UK

Four or five centuries ago, British cuisine has become a sensation in the culinary  of the  world. While other countries were "cooked in its own juice", in the UK prepared meals made from local and exotic ingredients imported from all over the vast Empire. The situation changed with the beginning of the industrial revolution and the strengthening of trade relations between different parts of the world. And then there was another miracle: menu British restaurants start to become less conservative and to include not only traditional dishes like pork pies, steak and kidney, dishes of raw fish and crispy potatoes. And the proof of this fact are the following ten best culinary destinations of Albion.

1. Borough Market, London

In recent years the number of farmers markets in the UK is constantly increasing. And old is not going away. For example, the borough market (Borough Market), located South of London bridge, has been working for over 700 years. From the early morning many dealers are laid out on the shelves of homemade bread and cheeses, game and meat, fruits, vegetables and all sorts of delicacies.

2. Melton Mowbray, Leicestershire

Leistershire pork pie is a traditional meat dish made from minced pork and Jell-o in the original packaging from the test. Delicacy with the proprietary name "Melton Mowbray" (Melton Mowbrey) and patented formulation manufactured in "rural England" has for at least two centuries. Here not only bake the best pies in the UK, but do famous blue cheese "Stilton", known as the 'King of cheeses".

3 Padstow, North Cornwal

It is no exaggeration to say that Rick Stein has literally made a culinary revolution, opened in 1975 in Padstow (North Cornwall) your Seafood Restaurant and its "branches": cafe, cooking school and shop class "fish and chips" in the fishing village. Rick Stein has initiated a process of rethinking the role of gastronomic Cornwall.

4. Abergavenny, South Wales

This trading town, situated at the foot of the Black mountains, flows into a cooking frenzy in the middle of September, when the annual festival Abergavenny Food Festival with master classes on cooking, wine tastings, exchange of experience and fair. Throughout the city and near many decent restaurants and hotels.

5. Whitstable, Kent

Whitstable (Whitstable) - "the oyster capital of Britain" and was her since Roman times, when exquisite shellfish was extracted on an industrial scale. Today the July Festival of oysters and fresh morning catch at the fish market of the town.

6. The kitchen is "Balti", Birmingham

Strange but true: according to the results of numerous statistical studies, a favorite British dish - chicken Tikka Masala with a creamy sauce and curry. In the UK many restaurants specializing in the cuisine of the Indian subcontinent, but "heart of curry, of course, is in the "Balti triangle", in Birmingham. "The Balti triangle" includes about fifty restaurants.

7. Ludlow, Shropshire

The town of Ludlow (Ludlow) has the source of some invisible gastronomic attraction. This amazing phenomenon, and even an army of food vendors from all around turned an ordinary old English town with a famous castle in the culinary center. Today this town is bathed in the glow of Michelin stars, and at each corner are fine dining restaurants, specialty food shops and Breweries. And in September we held the annual food Festival (Food Festival).

8. Bray, Berkshire

In the UK only four of the restaurant to be awarded three Michelin stars. And two of these restaurants are located in the pastoral village of Bray, standing at the shore of the Thames (settlement sometimes called Bray-on-Thames): Michel Roux's Waterside Inn and the Fat Duck. The last regularly confirms the title of best restaurant in the UK, and his famous chef Heston Blumenthal last but not least famous for his innovative "molecular" approach to gastronomy. In addition to the above, in Breuil there are other excellent restaurants and gastro pubs.

9. Castle Douglas, Dumfries and Galloway, Scotland

Castle Douglas ("Castle Douglas") is one of the most famous culinary cities in the UK. This city has long been an important trading center, and to this day weekly here is one of the busiest fairs in Scotland. The main local culinary attractions is found not among chefs of international renown or restaurants with Michelin stars, but rather among high-quality local products, from meat, which sell independent butchers are private to the products of brewers, confectioners and bakers.

10. Herefordshire

Herefordshire (Herefordshire) do English sometimes called Wherefordshire (word play here and where is "here" and "where" in the beginning of the name), because not even every British citizen will find on a map is a sleepy rural County. But Herefordshire - the real Garden of Eden when it comes to apples. Apple Paradise Herefordshire - the capital of British cider and the beautiful natural linen, woven from the fields and orchards. County convenient to travel by bike.

Delia Smith

Birthday: 18.06.1941 year

Age: 73 years

Place of birth: Woking, Surrey, UK

Citizenship: United Kingdom

Culinary bestsellers UK

The author's main culinary bestsellers in Britain (which has sold over 18 million copies of books).

Delia was born in the town of Woking in Surrey. Leaving school at 16, she worked as a hairdresser, then a shop assistant in the store, a travel Agency. At 21, she got a job in the tiny restaurant, which has gone from cleaners to cooks. Then she began to study the ancient English cookery books from the vaults of the British Museum, testing the recipes from their family, in whose house at that time lived.

In 1969 Delia began to write for the magazine The Daily Mirror, the editor of which was Michael Wynn-Jones, her future husband. In 1972 she opened a column in the Evening Standard newspaper, to which she would be another 12 years. TV Smith first appeared in the early 70s as a permanent chef transmission channel BBC East "Look East". But the real glory was brought to her cooking show Rare Family coming in 1973-1975.

Fascinated by the idea educational cooking shows, taught to cook starting with the basics, Delia Smith has released a series of programmes on BBC Further Education, supported by three thematic cookbooks.

The popularity of Delia Smith is that the level of sales of any products or devices instantly increased by 10 percent or more, it's worth it to mention them in my show. So it was with sales of eggs after the first series Delia's How to Cook (1998), with canned minced meat in 2008, with pans for omelettes. "Delia effect" (so called this phenomenon) is now called the sharp increase in sales of any expenses bad product after the recommendation of a distinguished person.

In 2003, Delia Smith announced the end of his television career, but in 2008, after long negotiations, appeared in 6-serial programme of BBC one. Released simultaneously with the program book, an updated version of the 1971 hit How to Cheat on Cooking quickly became a bestseller.

Fascinated by the idea educational cooking shows, taught to cook starting with the basics, Delia Smith has released a series of programmes on BBC Further Education, supported by three thematic cookbooks.

The popularity of Delia Smith is that the level of sales of any products or devices instantly increased by 10 percent or more, it's worth it to mention them in my show. So it was with sales of eggs after the first series Delia's How to Cook (1998), with canned minced meat in 2008, with pans for omelettes. "Delia effect" (so called this phenomenon) is now called the sharp increase in sales of any expenses bad product after the recommendation of a distinguished person.

In 2003, Delia Smith announced the end of his television career, but in 2008, after long negotiations, appeared in 6-serial programme of BBC one. Released simultaneously with the program book, an updated version of the 1971 hit How to Cheat on Cooking quickly became a bestseller

Culinary books & TV shows

Unlike continental cuisine with its wide range of sauces, condiments, complex flavours, the British have always preferred the natural taste and smell of fresh foods. Proof of this can serve as a cookbook "Forme of Curry", written in the 14th century by the chef of king Richard II.

The very first cookbook The Forme of Curry", extant, was written in 1390 by order of Richard II.
Unfortunately, current knowledge on medieval cuisine derived mainly from indirect sources: state and Church provisions and books about etiquette and behavior at the table. A more detailed picture can be based on the stories and poems of that time, such as the Canterbury tales of Geoffrey Chaucer.
With the help of our notes you can get a full picture of how they lived and ate people at the end of XIV - early XV centuries. The recipes in the Appendix is adapted from the books this time.


From the book "The Forme of Curry"
The staple food in the middle ages was the bread, although depending on the area of the country varied kinds of grain for its manufacture. The quality of bread depended on family income. The soft and white bread was made of wheat, which were grown on well-plowed and fertilized the soil that it means only the owner of the estate, the owner of large land holdings.
The most common type of bread, "surzhik" ("maslin") was baked from a mixture of wheat with rye. Dark bread was only baked from rye flour. Bread made from barley and oats was more common in the North of England, where the climate is more cold and wet. Often in the flour was added non-cereal plants, especially in the years of crop failure. Beans, peas and even acorns components became cheaper varieties of bread.

Numerous television shows in recent years has made the process of cooking traditional English dishes available for the wider international community. In this educational field particularly popular has been a famous chef, a Scottish-born Gordon Ramsay and his young colleague Jamie Oliver.

British invention.

Prejudice is a terrible thing. Believing in something once, people wouldn't want their delusions to part: the earth is flat iron does not fly, worse than English food - only Finnish. At least with the last statement we are willing to bet.

New good England

How British cuisine has become an international joke, a long and sad story about globalization. We are not going to reveal, and go straight to the main driving force of modern cooking - television.

15-20 years ago on the English TV channels firmly established culinary program. All these years the chefs who participated in the programs, taught the audience how simple and inexpensive products that are sold in the nearby supermarket, to cook intricate dishes is quite the restaurant level. And appreciative audience in response chefs turned into real stars - with appropriate fees. And the restaurants in which he worked as cooks, have become incredibly popular. By the way, deservedly so. Today, out of the 50 best restaurants in the world 14 - the British.

Principles of development of modern British gastronomy is very similar to the Mediterranean. The British tend to use local foods, preferably organically grown, and at the same time introducing new, arrived from distant lands ingredients - in particular, spices and herbs from Southeast Asia and from the Mediterranean shores. Trying to introduce all sorts of technological innovation, but do not forget about the traditional recipes.

Mark Sargent, head chef, London hotel Claridge's, the estate of the famous chef Gordon Ramsey, enthusiastically working in this direction. For Breakfast it offers visitors fresh juice from wheat grass. Not from seedlings, and grass, which grows in wheat ears. Just a couple of SIPS of this emerald-green drink - and consider that you have connected to an alternative power source.

Fish days

English Breakfast is not organic, and conventional - most often consists of slightly warm toasted bread, eggs, bacon, sausages, grilled tomatoes and mushrooms, black pudding and beans. It was the same set that Somerset Maugham said, "If you want to eat well in the UK, have Breakfast three times a day." Well, Maugham this is permissible. But detractors British cuisine triumph.

Maximum same contempt from most of these detractors causes fish & chips - fried fish with fries. Of course, a piece of cod in a crispy batter with hot potatoes and mushy peas - not the most healthy food. But it all depends on the quality of preparation. In self-respecting and the health of its customers English restaurants make the batter the same as the Japanese tempura, French fries substitute for a baked in the oven, and in a puree of fresh peas add the peppermint and olive oil.

And even the British are not so committed to a roaring as it seems from the mainland. Fish on the Islands abound. Sole, haddock, hake, flounder, halibut, John Dory... Fat herring, eel, mackerel... eel, for example, make a delicious layer cake with parsley, shallots and lemon.

Traditions to be

About traditional British Sunday lunch, delicious and profound, the locals say: Sunday roast - Sunday "sapakulov". This means that the table is bound to be baked in the oven meat.

Sometimes Sunday can make a chicken, a leg of lamb or roast pork. But the national culinary pride is roast beef: with a thick sauce, spicy mustard or horseradish. British bulls - magnificent representatives of their kind, and if you haven't tried the Aberdeen Angus, there's nothing to talk about British food. The remains of the roast beef can easily feed the whole family until next Friday, "fish day". It will make soups, stew, curries and puddings. It will be stew with onions, potatoes and cabbage.

We can't forget about game: in Britain it's all right with forests and swamps, and in addition, "wild" meat the British have always considered it more noble. Deer, hares, poultry has long been the occasion for a little (or big) party. And this tradition is still honored in the best houses in London and in restaurants. Let's say Angela Hartnett in the restaurant at the Connaught hotel (two Michelin stars) one of the most "hit" dishes - the pigeon with red cabbage and berry sauces.

Angela deftly "juggles" so fashionable in fine dining a combination of sweet and salty. She even leeks can draw out the sweetness - and submit puree it to a true English fish, John Dory (at home it is called by my name, John Dory, - respect). And on top of John Dory evaporated filled with red wine...

Alice, this pudding However, back to a traditional Sunday lunch. For a snack or as accompaniment to the main dish - can be served Yorkshire pudding with onion gravy. In the olden days, when even roast beef on Sundays, not got a lot of (expensive, and mouths in the family plenty), cheap Yorkshire pudding - eggs, milk, flour - was intended to fill the stomachs, then their owners can enjoy a piece of meat. Bake the pudding in the oven simultaneously with the meat: put it down, under the grill, and the meat juice was soaked dough. Or immediately after meat, in the same vessel, again to capture all the juices. The second option seems more logical, because the pudding is twenty minutes, and the meat you know.

For dessert, too, will offer the pudding - just sweet. Classic version - oil-bread. Taken not the fresh white bread, cut into thick slices half to two inches, and each slice spread one side with butter. The pieces are laid out in heat-resistant form overlap. Then bread filled with eggs, whipped with milk. His leave for a bit to absorb the bulk of the fluid, then tuck fingers, sprinkle with sugar and bake in not too hot oven for 20-25 minutes. There is such a pudding is better warm, with powdered sugar. More "advanced" version includes raisins, which shift the pieces of bread. But if the raisins soak in the rum, you get more delicious.

Eggs and milk - a very popular combination in the English kitchen. Brewed in a water bath or in the oven with sugar and vanilla, they turn into English cream, it's custard. Custard eat separately, but more often it is served as a sauce for other desserts. For example, to "Spotted dick" pudding with lots of dark raisin and dried fruit (which dick spotting).

Reasonable tea party

If a lunch in a British style to make no strength or time, you can easily do the tea party, the very person who in good old England is called afternoon tea, and we somehow Fife-o-clock. Thank you for this wonderful tradition have to say to Anna, the seventh Duchess of Bedford, which is somewhere in the early nineteenth century realized that unable to suffer hunger between early lunch and late dinner, and ordered to serve tea in the boudoir.

Afternoon tea is served from three to five hours - with a selection of sandwiches, biscuits, cakes and bread rolls scones - scons (or sons, they like to argue, better). The sandwich is a beautiful thing. They can be very simple and sophisticated at the same time. The most popular option - a sandwich with crispy fried bacon. Fine you can try, for example, in the same hotel Claridge's or Berkeley, where, as they say in the British Newspapers, the best afternoon tea in London. There you will be offered: a cucumber sandwich on rye bread; baked ham and Gruyere cheese; roast beef and horseradish; smoked salmon and soft cream cheese; egg and watercress

If you want to save 30 pounds and instead order a platter of these sandwiches, choose to cook it yourself, take only very fresh good quality bread to crumble. Sliced thinly, half a centimeter and cut off the crusts. (The British don't like bread crusts, they even machine sold in stores that is ready toasted toast in one motion deprives the crusts and cut into four pieces so that children can have Breakfast with their favorite "eggs with soldiers": this is when pieces of toast dipped in egg yolk cooked in a bag eggs.) And, of course, brew good tea. Black. In a kettle made of expensive porcelain or earthenware. With good, not sterilized, milk and most fragrant lemons.

And don't forget scons! It seems that there is no product with which it would be impossible to cook them. Pumpkin, all kinds of cheeses, berries, nuts, chocolate, lemons, oranges, jam, raisins... The dough for scons simple: mix 2 cups flour with 2 tsp baking powder, put 1/4 tsp. of baking soda and salt 100 g cold butter and chop everything with a knife until you get the dough baby. Then add the yolks separately beaten with 3 tbsp. of honey and 1/3 Cup of the buttermilk and gently mix. Sprinkle hands with flour, shape the dough into a ball and roll it into a pancake about 1 cm thick. Cut into 8-12 slices and spread oil on a baking sheet. Lubricate protein, sprinkled with cinnamon sugar and bake 10-12 minutes in a cool oven. Serve immediately with thick cream. In England they are called Devonshire, they do not differ from our village, when a cow milk, the milk poured into the pot, allow to settle, and then put in the oven and will be careful to remove the most-greasy cream that rises to the top. In General, talking about clotted cream.

It is desirable to have in the kit oak furniture, antique cloth, silverware and views of the river Thames from the window of his own castle. But if the tea is good, and scons warm, believe me: without the river Thames you can do.

Warm salad of roasted wild mushrooms, frisee and belatedly salad with roasted wild mushrooms, frisee and bacon serves 4

From Stuart Gillis, a popular TV host, chef of the restaurant Boxwood cafe at the Berkely hotel in London)

What you need: 1/3 Cup soy sauce, 1 clove of garlic, a slice of fresh ginger 1 cm 400 g large hats of mushrooms, 2,5 tbsp olive oil, 150g of smoked bacon, 1 head of frisee salad.

Refills jumble: 1 small red onion, 3 tbsp of balsamic vinegar, 0.5 Cup olive oil, salt and black pepper to taste.

What to do:

First, prepare the marinade by mixing soy sauce with minced garlic and ginger. Mushrooms clean, cut into slices 1 cm thick, pour the marinade. Leave for 1 hour to Remove mushrooms from marinade, place on a baking sheet, drizzle with olive oil and bake in the preheated oven at 220 S. Cook 15 minutes, occasionally turning. While baked mushrooms, on a well-heated frying pan saute sliced into thin strips bacon so that most of the fat has melted and the bacon was crisp; keep warm until serving. Mix the vinaigrette dressing": sliced onion with vinegar to put in the blender to make a puree. Without turning off the engine, a thin stream pour the oil; add salt and pepper. Arrange the lettuce frisee on plates, drizzle it with dressing, arrange the warm mushrooms and strips of bacon. Serve immediately.

Tomato fontutilities fondue, 6-8 servings

From Heston Blumenthal (owner and chef of the Fat Duck restaurant in Berkshire (3 Michelin stars), "the Best restaurant of the world-2005")

What you need: 24 ripe tomatoes, 3 medium onion, 4 cloves of garlic, 200 ml of olive oil, bouquet Garni (sprig of thyme, parsley and green celery, and Bay leaf and a bit of leek), 2 tsp ketchup, 1 tsp of coriander seeds, 10 stigmas of saffron, Worcestershire sauce and Tabasco sauce, 50 ml sherry vinegar, zest of 1 lemon.

What to do:

Clean the tomatoes from the skin and seeds. Seeds place in a bowl, then strain, and the juice to keep. The pulp of tomatoes finely chopped. In a heavy-based saucepan heat the oil, put chopped onion, garlic, bouquet Garni and coriander. Simmer for 15 minutes Add the tomato pulp, preserved juice, ketchup and a few drops of Worcestershire sauce. Bring to a boil, reduce heat, simmer 30 minutes Add vinegar, lemon zest and Tabasco. Cover and cook on minimum heat for 2 hours, making sure that the weight does not stick to pans. Pour the saffron with a small amount of boiling water, let stand about 10 minutes and half an hour until ready to add to tomato mixture. Ready fondue should have the consistency of jam and a rich red color. Serve with fresh crusty bread and young cheese.

Duck breast with red cabbage and mustard pears, 4 servings

From Angela Hartnett (chef of the restaurant Angela Hartnett at London's Connaught hotel (2 Michelin stars)products that are sold in the nearby supermarket, can be used to cook intricate dishes according to the restaurant quite level. And appreciative audience in response chefs turned into real stars - with appropriate fees. And the restaurants where they worked as cooks, have become incredibly popular. Today, among the best 50 restaurants in the world , 14 are the British.

Principles of modern British gastronomy development is very similar to the Mediterranean. The British tend to use local foods, preferably organically grown, and at the same time introducing new, arrived from distant lands ingredients - in particular, spices and herbs from Southeast Asia and from the[2]

CONCLUSION

Заключение.

Every nation has its own culinary traditions and features. Traditions make the nation special. Some of them are very old-fashioned and some people still remember them, others are a part of people’s lives. Some British culinary traditions are well known all over the world.

From Scotland to Cornwall, Britain is full of customs and traditions in cuisine. A lot of them have very long histories. Some are delicious and others are uneatable. But they are all interesting. There is a long menu of traditional British food. There are even songs and sayings about food in Britain. They are all part of the British way of life.

You cannot really imagine Britain without all its cuisine, this integral feature of social and private life of the people living on the British Islands that has always been an important part of their life and work.

English dishes can be classified into several groups: common and festive, native and borrowed.

You can find English restaurants all over the world.

Заключение. 

Каждый народ имеет свои кулинарные традиции и особенности. Традиции делают народ особым. Некоторые из них очень старомодны, но некоторые люди еще помнят их, другие -часть повседневно жизни людей. Некоторые Британские кулинарные традиции хорошо известны во всем мире.

От Шотландии до Корнуолла, Великобритания полна обычаев и традиций в кулинарии. Многие из них имеют очень длинную историю. Некоторые вкусные, а другие являются непригодными в пищу. Но они все интересные. Есть длинное меню традиционной Британской кухни. Есть даже песни и поговорки о еде в Великобритании. Все они являются частью британского образа жизни.

Вы действительно не можете представить Великобританию без её национальной кухни. Это неотъемлемая черта социальной и частной жизни людей, живущих на Британских островах, которая всегда была важной частью их жизни и работы.

Английские блюда можно разделить на несколько групп: каждодневные и праздничные, родные и заимствованные.

Вы можете найти английские рестораны по всему миру.

LITERATURE.

1. Кейт Фокс, Наблюдая за англичанами. Скрытые правила поведения. Издательство: РИПОЛ классик М., 2013 г.
2. Британские изобретения.  Советы и рецепты с фотографиями, Журнал "Гастрономъ", Текст: Марианна Орлинкова © ООО «Издательский дом «Гастроном», 2008 – 2015
3. А. Павловская, Англия и англичане, Издательство МГУ, Памятники исторической мысли
4. Делия Смит, How to Cheat at Cooking”(February 2008)
5. Интернет-ресурс  www.peoples.ru
6. Статья «Английская кухня: история и особенности», www.i-vkusno-i-prosto.com

Результаты опроса учащихся и учителей ГБОУ Школы 2097

                                                Вопрос 1

Вопрос 2