Alice Waterson - British Baking & UK Cuisine Recipes: A Complete Cookbook of Captivating Dishes!
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British Baking UK Cuisine Recipes
A Complete Cookbook of Captivating Dishes!
Introduction
How can you integrate British baking into your recipe repertoire at home?
Can you seek out the different varieties of ingredients youll need to make these dishes?
Are you curious about the various ways in which British foods can make your recipes tastier?
British baking has always been a mixture of eclectic and differing styles. From the French, who brought in spices like ginger, nutmeg and cinnamon, to medieval times that saw the increased use of sugar and other ingredients, bakers and chefs in the UK have always made food that distinguishes itself from foods of other European countries.
In this cookbook, youll discover how to use native British ingredients and substitutes you can use - in 30 different dishes.
Read on and try out some of these tasty recipes. You may even find more dishes that can benefit from the inclusion of ingredients from the British taste palate.
Ill start with Breakfast recipes. The Brits really know how to do breakfast
1 French Toast with Raspberry Vanilla Compote
Youll find French toast in many breakfast recipes, and its easy to make basically stale bread soaked in a mixture of milk and egg. The bread is toasted or fried and served with syrup, honey, fruit or jam.
Makes 4 Servings
Cooking + Prep Time: 35 minutes
Ingredients:
- 2 tbsp. jam, raspberry
- 1 tsp. of vanilla extract, clear
- 1 oz. + 1 tbsp. of sugar, caster
- 8 oz. of frozen or fresh raspberries
- 5 fl. oz. of milk, whole
- 2 large eggs
- 8 bread slices
- To fry: butter, unsalted
- To serve: sugar, vanilla
Instructions:
1. For compote, place jam, vanilla, caster sugar and raspberries in sauce pan. Heat gently on low until raspberries release their juice but are whole still. Set aside to cool a bit.
2. For French toast, beat sugar, eggs and milk together. Pour into shallow bowl.
3. Melt butter in large fry pan. Dip bread into milk and egg mixture and fry in butter. Cook until both sides are lightly browned. Add compote and sprinkle vanilla sugar before serving.
2 Full English Breakfast
No other country does a full breakfast quite like they do in the UK. Dipping into the hot fry-up is truly an experience you wont find anywhere else. The beans, bacon, tomatoes and eggs all add to the taste.
Makes 2 Servings
Cooking + Prep Time: 35 minutes
Ingredients:
- 2 to 4 slices of thick bread, to toast
- 4 cracked and beaten eggs, large
- 2 knobs of butter, unsalted
- 14 oz. of beans, baked
- 3 oz. of sliced pudding, black
- 4 rashers of bacon, cured, dry, smoked
- 2 scored tomatoes, small
- 4 wiped mushrooms, field
- 4 sausages, pork leek
- Sea salt, coarse
- Black pepper, ground
Instructions:
1. Preheat your grill on high. Set oven to low heat and place two plates inside to warm.
2. Place tomatoes, sausages and mushrooms on large grilling pan. Place under grill about 2 inches from heat. Cook for 10 minutes or so. Turn sausages a couple times.
3. Add black pudding and bacon to pan. Grill all for about five minutes. Turn once. Grill until crispy and cooked. Place baked beans in sauce pan. Gently warm and stir a bit for a few minutes.
4. Place sauce pan on low heat. Melt one butter knob in pan. Add eggs. Season as desired. Gently stir until barely scrambled. Remove from heat.
5. Toast bread. Arrange tomatoes, sausages and mushrooms with beans, bacon and black pudding on warmed plates.
6. Butter the toast slices and place one on each plate. Top with a scrambled egg. Serve with tea.
3 Coconut and Spice Quinoa with Raspberries Apple
This quinoa based porridge is the base for a delicious and vibrant breakfast. It combines the versatile grain of quinoa with rose water, coconut, other fruits and wonderful spices.
Makes 2 Servings
Cooking + Prep Time: 40 minutes
Ingredients:
- 1 tbsp. of coconut, desiccated
- 4 or 5 saffron strands
- 3 tbsp. of water, rose
- 1 tbsp. of chopped pistachio nuts
- 4 oz. of frozen or fresh raspberries
- 1 peeled cubed apple, red
- 2 x star anise, finely ground
- 2 tbsp. chia seeds
- tsp. of cardamom, ground
- 2 tbsp. honey, pure
- 3 fl. oz. of milk, whole
- 13 fl. oz. cream, coconut
- 3 oz. quinoa
Instructions:
1. Rinse quinoa. Combine with coconut milk, cardamom, of honey, saffron and milk. Bring to simmer and leave on heat for 10-12 minutes.
2. Soak chia seeds in rose water. Add to porridge. Cook for five more minutes and turn off heat. Sweeten as desired.
3. In another pan, heat remaining honey. Add apple and star anise. Allow them to soften for three to four minutes. Add raspberries. Cook until mixture heats through.
4. Toast coconut in fry pan until it is lightly browned. Top porridge with coconut, fruit and pistachios. Serve hot.
4 British Fry Up Breakfast
This large breakfast is most commonly enjoyed on weekends, especially if you have guests or family visiting. You can easily alter the recipe by substituting ingredients where you need to, like baked beans, black pudding or scrambled eggs.
Makes 2 Servings
Cooking + Prep Time: 1/2 hour
Ingredients:
- 2 tsp. of butter, softened
- 2 slices of bread, white
- 2 eggs, large
- 8 sliced mushrooms
- 2 halved tomatoes
- 4 slices of bacon, thick
- 1 hash brown patties, frozen
- 2 sausage links
- cup of oil, vegetable
Instructions:
1. Heat oil in fry pan on med. heat. Next, add hash browns and sausage. Fry until one side has browned. Fry on other side. Add mushrooms, tomato and bacon.
2. When these ingredients are nearly cooked, crack egg into center of pan and cook. Toast bread slices as egg is cooking. Spread bread with butter. Serve all on plates with toast on sides.
5 Breakfast Granola with Fruit Salad
Youll never eat granola bought in a store again, after you taste this recipe. You can make this in any size batch you might need. Some people naturally prefer not to fill themselves up with French toast or pancakes, and this can be used as a snack at work or school, too.
Makes 4 Servings
Cooking + Prep Time: 55 minutes
Ingredients:
- fresh lemon, juice only
- 1 oz. of blackberries, fresh
- melon, ripe
- 4 apricots, fresh
- 2 nectarines or peaches
- For yogurt
- 2 tsp. of honey, clear
- 9 oz. of yogurt, Greek
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