Information Project English Food Ulyanova Unona Form 10 A School 7 Mineralnye Vody Stavropol Territory Teacher Vaganova Lola Akhmedovna March, 2007

Contents Eating fish in Britain Eating fish in Britain Traditional English food Traditional English food English Breakfasts English Breakfasts Pancakes Pancakes Roast Beef Roast Beef Haggis Haggis Pudding Pudding Hot Cross Buns Hot Cross Buns English tea English tea Turkey Turkey Exercises Exercises

Eating fish in Britain The most popular British sea fish are cod, haddock, plaice and herring. The most famous type of fast food in Britain is fish and chips.

Traditional English Food

English Breakfasts A traditional English breakfast is a big one – sausages, bacon, eggs, vegetables.

Pancakes British people eat pancakes on Shrove Tuesday in February or March. For pancakes you need flour, eggs and milk. Then you eat them with sugar and lemon.

Roast Beef Two common vegetables with roast beef and Yorkshire pudding are Brussels sprout and carrots. And of course there's always gravy. That's thick, brown sauce. You make gravy with juice from the meat.

Haggis Haggis is a traditional food from Scotland. You make it with meat, onions, flour, salt and pepper.

Pudding

Habanero Bread Pudding Ingredients: Wheat bread, crusts removed, diced into one-inch cubes 1 cup whole milk 2 cups butterscotch chips 1 tablespoon habanero sauce or your favorite hot pepper sauce 15 egg yolks, whipped 1/2 cup pecan pieces Method: Preheat the oven to 350 degrees Fahrenheit. Place the bread cubes on a sheet pan and dry in the oven for 5 to 10 minutes, being careful not to burn. In a saucepan, bring milk to scalding, being careful not to boil. Remove the hot milk from the heat. Add butterscotch chips and stir until the chips are completely melted. Add habanero sauce to taste. Add the egg yolks and whisk until smooth. Add pecan pieces and bread. Allow the bread to soak up the egg mixture. Place in a greased baking pan, preferably four inches deep. Cover with aluminum foil and bake at 375 degrees Fahrenheit for 30 minutes or until set and golden.

X-traordinarily Rich Chocolate Pudding Ingredients: 1 cup milk 1 cup heavy cream 1/4 cup sugar 1 tablespoon cornstarch Pinch of salt 5 ounces bittersweet chocolate, preferably imported or best-quality, coarsely chopped 2 egg yolks 1 teaspoon vanilla extract Method: 1. Heat the milk and cream in a small saucepan until small bubbles appear around the edges. Or, place in a 2-cup glass measuring cup and heat in the microwave for 2 to 3 minutes. 2. Combine the sugar, cornstarch and salt in a medium saucepan and stir until blended. Add the hot-milk mixture and heat over medium-low heat, stirring, until it begins to thicken and boil. Add the chocolate. Cook, stirring slowly and constantly, until the mixture boils and the chocolate is melted. 3. Whisk the egg yolks in a small bowl. Add a spoonful of the hot-milk mixture to the eggs and stir to blend. Stir the egg mixture back into the saucepan. Cook over low heat, stirring, for 2 minutes, or until the pudding is thickened and reaches 165 degrees to 170 degrees Fahrenheit. 4. Set a sieve over a bowl and strain the pudding. Push the last drops of pudding through and scrape the underside of the sieve with a rubber spatula. Stir in the vanilla. 5. Transfer the pudding to a serving bowl or individual pudding cups or dessert dishes. Serve warm, at room temperature or chilled. Garnish with spoonful of whipped cream or a drizzle of unwhipped heavy cream.

Winter Pudding Ingredients 2 x 125g packs blackberries 125g pack blueberries 1 large pear, peeled, cored and sliced 1 apple, peeled, cored and sliced 25g (1oz) Hermesets Granulated Sweetener slices sliced white bread, crusts removed Preparation Put the fruits, reserving a few for decoration if liked, into a pan with the Hermesets Granulated Sweetener and 4 tbsp water. Bring to the boil, reduce heat and simmer for 3-4 minutes until the fruit is just soft. Base line a 1 litre (2 pint) pudding basin with a circle of baking parchment to make removal easier. Cut a circle of bread from one slice large enough to cover the base. Cut the other slices in half and arrange, upright, round the curved sides of the basin so they are slightly overlapping each other and the circle in the bottom. Carefully spoon the fruit mixture into the basin, pouring the juices over the bread to colour it. Level the top and cover with more bread slices. Place a saucer over the top, securing with a heavy weight. Chill overnight. Remove the saucer and loosen the sides with a palette knife. Put a plate over the top, turn over and the pudding should drop onto the serving plate. Remove the paper and serve with whipped cream or flavoured yogurt.

Apricot pudding Ingredients For a loaf tin or terrine mould holding about 1 litre Serves 8 Pudding: 500 g very ripe apricots 5 tbsp granulated sweetener ½ vanilla pod ½ dl single cream 1 packet Agar-Agar* Sauce 250 g apricots 3 tbsp Granulated Hermesetas 2 tbsp Amaretto or a few drops bitter almond essence Preparation Halve and stone apricots, set aside 100 g of the fruit. Purée the rest in a blender together with the Hermesetas, scraped vanilla seeds, cream and agar-agar. Stir the mixture in a pan and bring to the boil, simmer briefly, and leave to cool slightly. Add the apricot halves. Turn the mixture immediately into a mould lined with cling film. Chill for a few hours until set. For the sauce, purée the apricots with the Hermesetas and Amaretto. Unmould the pudding, cut into slices, and serve with the sauce. *This recipe calls for Agar-agar. Its thickening power depends upon the particular brand and, therefore, we recommend that the directions on the package be followed carefully.

VANILLA PUDDING Ingredients 200 ml milk ½ vanilla bean 2 egg yolks 50 g sugar 10 g flour or cornstarch (15 g butter) (2 tbsp cream) Preparation Use a whole vanilla bean cut in half crosswise. Do not slit the bean open, unless you do not mind the pudding being spotted with vanilla seeds. Place the milk and the vanilla bean half in a saucepan and bring slowly almost to the boil. Meanwhile, whisk together the egg yolks and the sugar until ribbons form when you lift the beater(s) up. Add the flour or the cornstarch through a sieve and mix well. Gradually pour the hot milk into the egg-sugar mixture, whisking continually. Pour the mixture back to the saucepan and bring rapidly to the boil, stirring continually. Cook, stirring, for 1 to 3 minutes (add the butter and the cream) and strain into a bowl. Place plastic wrap directly on the surface of the pudding to prevent it from forming a skin. Stir the pudding every now and then during cooling. When cooled, spoon the pudding in serving dishes, cover and chill in refrigerator. Garnish with a dollop of whipped, vanilla-flavored cream, candied citrus peel strips, mint or lemon balm sprigs,etc.

Blackcurrant Pudding Ingredients For a terrine mould holding approx. 1 litre Serves g blackcurrants 1 dl water 1 tbsp lemon juice 6 tbsp Granulated Hermesetas 8 sheets gelatine, soaked in cold water 250 g low fat quark (curd cheese) Preparation Combine blackcurrants, water, lemon juice, and Hermesetas in a pan and bring to the boil. Simmer 2 minutes, then purée the mixture. Sieve the purée, add the drained gelatine and stir. Fold in the quark lightly. Pour mixture into a terrine mould, leave in the refrigerator until set. Place the mould briefly in hot water, unmould the pudding and cut into slices. Have the slices diagonally and serve on chilled plates.

Hot Cross Buns The first Christians in Rome made hot cross buns two thousand years ago. But now they're Eastern traditions in Britain. Here's a story about hot cross buns. In 1800 a widow lived in a house in East London. Her only son was a sailor and went to the sea. Every year she made hot cross buns and kept one for him. He never came back, but she kept a bun for him every year. Then after many years she died.

English tea Tea is the British national drink. The British drink mostly Indian tea. The English like their tea strong and fresh-made. How to make English tea? Fill the kettle with cold water. Boil the water and then pour a little boiling water into the teapot to warm it. Put one teaspoon of tea into the pot for each person and one extra for the pot. Pour boiling water into the teapot. Enjoy your tea!

Turkey

Exercises

True or false? 1. Many British people have a big breakfast. 2. People often have cereal or toast for breakfast. 3. Marmalade is made from any fruit. 4. People drink tea with hot milk. 5. Many foreign visitors love English coffee. 6. All British people have a hot lunch. 7. Pubs are good places to go for lunch. 8. British people eat dinner late in the evening. 9. Sunday lunch is a special meal. 10. When you get a take – away meal, you eat it at home

There are seventeen words connected with food; find them and write here. LCYPNCRISPSM AVZOBPBANANA MUSTEAKNBTRR BZQAMOYRYJAM KGFTGHODFGHA BACONFGRAPEL HJKFISHTYUIA HONEYBUBREAD RASDFGRZKLPE IBVEGETABLEI C ZXCVBNMLPGJ EWECEREALBGU

There are seventeen words connected with food; find them and write here. Marmalade Crisps Bread Potato Steak Jam Bacon Rice Vegetable Egg Banana Lamb Cereal Fish Yoghurt Grape Honey LCYPNCRISPS M AVZOBP BANANA MUSTEAKNBTR R BZQAMOYRY JAM KGFTGHODFGH A BACONFGRAPE L HJKFISHTYUI A HONEYBU BREAD RASDFGRZKLP E IBVEGETABLEI C ZXCVBNMLPGJ EWECEREALBGU

Choose the right answer 1. Gravy is … 1. Gravy is … a) a kind of dessert. a) a kind of dessert. b) sauce made from meat juices. b) sauce made from meat juices. c) a special leverage. c) a special leverage. 2. Salad-dressing is … 2. Salad-dressing is … a) a special dish, consisting of different vegetables. a) a special dish, consisting of different vegetables. b) a salad topping. b) a salad topping. c) a mixture of oil, vinegar, salt, mayonnaise. c) a mixture of oil, vinegar, salt, mayonnaise. 3. A scone is … 3. A scone is … a) a kind of biscuit. a) a kind of biscuit. b) a drink. b) a drink. c) a sauce. c) a sauce. 4. Tea is usually drink with … 4. Tea is usually drink with … a) hot milk. a) hot milk. b) lemon. b) lemon. c) cold milk. c) cold milk.

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