The late 19th and early 20th centuries were times of upheaval in the British food and food that has seen the excesses of the late Victorian dining room (where breakfast is less than 10 courts exist) that the Economy the First World War, rarely at home. Granted, many recipes we have come to bigger houses, but show an interesting trend. The increased use of ingredients from the garden and the compilation of exotic ingredients with which home-grownapply to the courts more.
The Victorians were in love with the use of European (especially Italian), plates and run the British (who, where macaroni and cheese d '). The same is also different spices and foods of the kingdom, especially when applied to the heads of Victorian India prefers not to know how you can use spices (because of curry spices and curry pastes are added to the first one judge rather than boiled in oil before mine ). Partlywas with the rise of a middle class, with no preconceived idea of preparing food and it was partly because the ex-patriots returning from remote areas of the Empire and the introduction of new flavors and cuisines with them again .
Much of culinary adventure was lost during the privations of the First and Second World War and the Great Depression of 1920, and it is here that English cuisine is known for Bland seemed heavy. But even in the century 20th CenturyBland, despite the absence of many ingredients, the food is not all!
Here is a luxurious Victorian Court of comparison is a comfortable Edwardian.
Kedgeree
This is a classic recipe breakfast Victorian involving products English and Indians.
Ingredients:
350g smoked haddock (or smoked mackerel)
900 ml milk
1 onion, chopped
1 clove garlic, minced
5 tablespoons of olive oil and a bit 'more
1 teaspoon curry powder
½ c. Turmeric Tea
225g basmati Rice, washed
4 large eggs
1 pack flat leaf parsley, leaves only, washed and shredded
Pinch of salt and freshly ground black pepper
Method:
Place the haddock in a large saucepan and cover three quarters of the way with milk. Bring to a boil and cook for 5-6 minutes.
Meanwhile, heat a frying pan, gently cook the onion and garlic 10 minutes in the middle of oil. Add spices and cook 5 minutes, then remove the fish from the milk, add> Fried onions and spices and stir in rice. Replace the lid, reduce heat and cook, stirring, until liquid is absorbed.
Put the eggs in a saucepan and cover with cold water. Bring to a boil and boil for 4 minutes. Rinse under cold water, peel, and then divided by two. Flake the haddock in good size pieces, cut, remove skin and bones, then stir in rice.
Remove pan from heat and add cream to taste, parsley, salt and pepper, then. Serve
Orto Cake
This cake is a traditional Edwardian and therefore more in the late fall in surplus.
Ingredients:
225g flour cake itself --
180g butter, softened
180g caster sugar
1 / 2 teaspoon freshly grated nutmeg
120g grated parsnip
120 g grated carrots
120 g of grated apple to eat
1 orange, finely grated
Juice of 1 orange
For water frosting orange
50g butter
80g icing sugar, sifted
1 teaspoon orange flower waterWater
Method:
Cream together butter and sugar until light and agitation together, beat the eggs in a bowl. Add a bit 'at a time, mix cream butter, a well after each addition. Beat to combine substantive and sift the flour and nutmeg into the mixture. Fold in cheese and cake ingredients and fold in.
Turn batter into a well greased baking tray 20 centimeters in length and heated in an oven at 180 ° C. The cooking time is about 50 minutes or until theTop of the cake is brown and a skewer inserted in the center is adequately trained.
Enable the option in the box cheaply, but then let cool on rack again. When the cake is cold, the cream until light and fluffy with butter and sugar. Add the orange flower water and stir orange icing. Use to cover top of cake. Let the glaze and serve in slices.
I hope that these recipes have piqued your interest, both the English and traditionalEnglish cuisine and history of the kitchen.
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