Also known as the full breakfast, this traditional British dish appears everywhere with a few essentials and some regional additions. First, there is the meat – usually a combination of sausages and bacon. The sausage is plain pork sausage, while the bacon can be streaky or back bacon.
Then there are vegetables and legumes – baked beans and tomatoes, both cooked over high heat. The balance of sweetness and acidity in the tomatoes nicely balances out the fattiness on the other side of the plate. Lastly, there is a crispy piece of fried bread and two or three over-easy eggs to tie the whole meal together.
Alongside this hearty breakfast, you will usually find a cup of tea, ketchup or brown sauce, and a nice fruit jam. Optionally, black pudding, kidneys, mushrooms, and potatoes can be added to the fry-up, depending on personal taste and regional preferences.
Yeees! One of my favorite English breakfasts is Easy egg muffins
ReplyDeleteIngredients
1 tbsp oil
150g broccoli , finely chopped
1 red pepper , finely chopped
2 spring onions , sliced
6 large eggs
1 tbsp milk
smoked paprika
50g cheddar
STEP 1
Heat the oven to 200C/180C. Brush half the oil in muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
STEP 2
Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.
Enjoy your meal!
Yes, Brown Sugar Pancakes!
ReplyDeletePair these sweet pancakes with a few slices of savory bacon. Now that's what we call a balanced breakfast!
Ingredients
* 2 cups flour
* 1 tablespoon baking powder
* 1 tablespoon sugar
* 1 pinch salt
* 2 cups milk
* 2 eggs
* 1/2 teaspoon pure vanilla extract
* 2 tablespoons butter, melted, plus more butter for the pan
* 3 tablespoons brown sugar
*
Preparation
Heat a skillet or griddle over medium heat. bowl, mix the flour, baking powder, sugar and salt.
In a large bowl, whisk the milk and eggs. Whisk in the vanilla and the melted butter.
Add the dry ingredients to the wet ingredients in three additions, whisking until smooth. (The batter will be thin.) Stir in 2 tbsp. brown sugar.
Melt some butter in the skillet. Using a ladle, pour some batter into the skillet, forming circles. Cook until the surface bubbles and the edges are browned, 1 to 2 minutes. Flip the pancakes and cook until browned on the bottom, about 30 seconds longer. Sprinkle with some of the remaining 1 tbsp. brown sugar. Repeat with the remaining batter and brown sugar.
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ReplyDeleteI really like Fluffy Pancakes for breakfast!
ReplyDeleteIngredients
for 4 pancakes
4 cups flour (500 g), sifted
4 tablespoons baking powder
4 cups milk (960 mL), warm to the touch
¾ cup butter (170 g), melted
3 egg yolks
4 egg whites
maple syrup, to serve.
Preparation
1)Whisk together the flour and baking powder in a large bowl.
2)In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
3)In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
4)Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
5)Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
6)Serve with maple syrup.
7)Enjoy!
I really like English cuisine. My favorite dish is Herbed Yorkshire Pudding.
ReplyDeleteIngredients:
1.3 eggs
2.1 1/4 cups milk
3.1 1/4 cups all-purpose flour
4.3 tablespoons chopped fresh mixed herbs such as chives, thyme, and parsley
5.Kosher salt and freshly ground black pepper
6.1/4 cup reserved beef drippings or melted butter
Directions:
1.Preheat the oven to 450 degrees F.
2.Place an 8 by 12-inch enameled cast iron baking dish in the preheated oven for 10 minutes. Meanwhile, in a mixing bowl, beat the eggs until foamy and light. Whisk in the milk until combined. Add the flour, herbs, a big pinch of salt, and some pepper, beat just until the batter is smooth. Pour the beef drippings into the bottom of the hot pan. Immediately pour in the batter and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes until the pudding is puffy and brown. Serve immediately, it deflates rapidly.
English muffins are common almost everywhere where there were either British colonies or strong British influence, including in the United States, Australia and New Zealand. They are good as a base for a sandwich, or just with butter and jam. Don't need an English muffin to be confused with the American dessert muffins. These are completely different products.
ReplyDeleteThese flat rolls can be baked even without an oven and enjoy fresh English muffins for a weekend brunch. The dough turns out to be quite sticky, but thanks to this, the muffins will be more airy. For the convenience of forming and baking, they should be thoroughly rolled in semolina or in small corn groats. They have a suitable coarse texture and do not integrate with the dough like regular flour.
If the English muffins are somehow not baked in the pan, you can safely finish the cooking process in the oven, bringing them to readiness. Initially, I do not recommend baking in the oven, since it will no longer be English muffins, but simply buns that will not have the notorious rough crispy crust characteristic of the above-mentioned baking (which is obtained as a result of prolonged frying in a pan), as well as a tender, middle, which serves as an exact pointer to where they should be cut. Then the halves are dried in the same pan or on a flat toaster, cut down, and oiled.
Ingredients
540 grams of flour
400 ml of milk at room temperature
25 grams of sugar
2 tsp dry yeast
45 ml melted butter
1 egg, lightly beaten
1 1/2 tsp salt
Semolina or small corn grits for sprinkling. Fermentation of the dough: 2 hours
Cooking time: 1 hour
Total cooking time: 3 hours
1) put all dry ingredients, except semolina, in a deep bowl and mix.
Flour
Beat the milk, butter and egg until smooth.
The milk and butter
2) Add the milk-egg mixture to the dry ingredients and knead a smooth, elastic, slightly sticky dough.
Dough
Cover with a slightly damp kitchen towel and leave for 1 hour and 30 minutes to come up.
3) When the dough has come up, get on a generously sprinkled semolina surface, knead, divide into 16 parts.
From each part of the dough, form round buns and press well with the palm of your hand to give an evenly flat appearance. Cover with a slightly damp kitchen towel and leave for 30 minutes.
4) After the specified time, over medium heat, heat a large frying pan with a thick bottom, preferably cast iron, and sprinkle with semolina or grits.
Add the muffin portion and bake, covered, until the bottom is well browned, about 4-5 minutes.
English muffins
Turn to the other side and bake the same amount of time.
5) Place the English muffins on a wire rack to cool. Remove the semolina from the pan and sprinkle it with a new layer. Put the next portion and fry the rest.
NB: English muffins remain slightly moist inside, but not raw, as they are cut and fried from the middle before use. If this bothers You, or to the best of circumstances (too rough muffins, too much fire, etc.), you can bring them to readiness in the oven preheated to 160сc.
Use after 10 minutes of cooling.
Yes,my favorite dish is Shepherd's Pie.
ReplyDeleteINGREDIENTS
1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
8 Tablespoons (1 stick) butter
1 medium onion, chopped (about 1 1/2 cups)
1-2 cups vegetables—diced carrots, corn, peas
1 1/2 lbs ground round beef
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
METHOD
1 Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
2 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
3 Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
4 Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.
5 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (9x13 casserole).
6 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
Suggested variations:
Put a layer of creamed corn between the ground beef and the mashed potatoes.
Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.