The United Kingdom is located in the continent of Europe. It has Iceland to the north, Norway, Sweden and Denmark to the northeast, the Netherlands, Germany and Belgium to the east, France and Spain to the south, Ireland to the west and the Atlantic Ocean to the northwest.
The capital is London.
The official languages are English, both English and Scots Gaelic in Scotland, and both English and Welsh in Wales.
The climate fluctuates due to the different locations of England, Scotland and Wales.
The staple foods are roast, fish and chips, shepherd’s pie, scones, trifle, apple pie, sticky toffee pudding, Victoria sponge cake, cheese and so much more (https://en.wikipedia.org/wiki/British_cuisine#:~:text=Traditional%20British%20dishes%20include%20full,village%20of%20Cheddar%20in%20Somerset).
https://www.britannica.com/place/United-Kingdom
CLASSIC ENGLISH SHEPHERDS PIE (https://peanutswirls.com/recipe/classic-english-shepherds-pie/):
For the mixture:
- 4 TBSP Worchester sauce
- 1-1/2 C frozen peas
- 2 large stocks of celery, chopped finely into cubes
- 2 medium carrots, chopped finely into cubes
- 4 TBSP tomato puree
- 1 can organic chopped tomatoes
- ½ C water (to rinse your can)
- 1 tsp black pepper
- 2 tsp salt
- 1 organic vegetable cube
- 4 tsp dried parsley
- 2 tsp oregano
- 2 onions, chopped finely
- 1kg minced beef
- 4 clove garlic, crushed
For the mashed potato:
- 100g butter
- 6 large potatoes
- 1 block parmesan
- ½ C full fat milk
- Starting with the potatoes, peel them and cut each potato into 4 to 6 pieces and put om to boil.
- While the potatoes are boiling, saute the meat from the beginning with the onions and crushed garlic until very lightly brown and then add the celery and carrot because these need the longest time to cook.
- Add the spices, Worcester sauce, canned tomatoes and tomato paste.
- Rinse the can with half a cup of water and add to the mixture.
- Mix well and allow them to cook together for about 5 to 6 minutes until you see the tomato paste takes effect and the color of the mixture becomes deep red.
- Take the mixture off the heat, defrost the peas and add to the mix.
- Your pan and mixture are already hot so the peas do not need to cook together properly as it will be put in the oven.
- Flatten out the mixture in a cast iron dish.
- To make your mash, drain the potatoes once fully boiled.
- Return the potatoes to the pot, add the butter and milk and mash together.
- Layer the mashed potato on top of the mixture in the cast iron dish and grate a generous amount of parmesan cheese on top.
- Put the dish in the oven at 350F degrees for 45 minutes.
- Top with some basil, serve and enjoy.
I used sweet potatoes for this recipe and it turned out VERY good!!
BEET AND PARSELY SALAD WITH WELSH RAREBIT CROUTONS (https://food52.com/recipes/25245-beet-and-parsley-salad-with-welsh-rarebit-croutons):
- 16 baguette slices (from about half a medium baguette)
- ½ C sour cream
- 2 large egg yolks
- 2 TBSP Dijon mustard
- ¼ tsp Worcestershire
- ½ C coarsely grated sharp cheddar
- 1 C parsley leaves
- 2 C beet greens
- 4 C sliced radicchio (from 1 medium head)
- 3 small red beets, peeled, and very thinly sliced (about 1 C)
- 2 TBSP olive oil
- 2 tsp white-wine vinegar
- Preheat broiler with a rack set in the highest position.
- Line a large, rimmed baking sheet with foil.
- Stir together sour cream, egg yolks, 1 TBSP mustard, cayenne, Worcestershire and cheese.
- Spoon cheese mixture onto baguette slices.
- Arrange bread slices on prepared baking sheet.
- Toss together parsley, salad leaves and beets in a large bowl.
- Broil toast for 2 to 3 minutes or until charred in spots.
- Whisk together oil and vinegar with remaining mustard.
- Divide salad among plates.
- Serve warm toast on salad and drizzle with dressing.
I did not make the croutons, but the salad was still really good. I will have to make this again with the croutons!!
TRADTIONAL STICKY TOFFEE PUDDING (https://www.browneyedbaker.com/sticky-toffee-pudding-recipe/):
For the Toffee Sauce:
- 2 C heavy cream
- ½ C dark brown sugar
- 2-1/2 TBSP golden syrup, or molasses
- Pinch of salt
For the Pudding:
- 6oz. pitted dates, chopped
- 1 C water
- 1 tsp baking soda
- 1-1/4 C all-purpose flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- 4 TBSP unsalted butter
- ¾ C granulated sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- Preheat the oven to 350F degrees and butter an 8-1/2’inch porcelain souffle dish (or similar-sized baking dish)
- Make the toffee sauce by bringing the cream, dark brown sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.
- Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon.
- Pour half the sauce into the prepared souffle dish and place the dish in the freezer and reserve the other half for serving.
- To make the pudding, in a medium saucepan, heat the dates and water.
- Once the water begins to boil, remove it from the heat and stir in the baking soda. Set aside but keep it slightly warm.
- In a small bowl, whisk together the flour, baking powder and salt.
- In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy.
- Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled).
- Stir half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.
- Remove the souffle dish from the freezer and scrape the batter into the souffle dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Remove the pudding from the oven and let cool slightly before serving.
- Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce.
- Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.
I used ramekins instead of a big souffle dish. My oh my does this dessert taste fantastic!!! Highly recommend!!
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