Britain is a tea-drinking nation. Every day we drink 165 million cups of the stuff and each year around 144 thousand tons of tea are imported.
Tea in Britain is traditionally brewed in a warmed china teapot, adding one spoonful of tea per person and one for the pot. Most Britons like their tea strong and dark, but with a lot of milk.
If someone asks you if you ‘would like a cuppa‘, they are asking if you would like a cup of tea.
If someone says ‘let me be mother‘ or ‘shall I be mother‘, they are offering to pour out the tea from the teapot.
Tea break, High Tea, tea time, tea party, tea towel and many more terms have derived from the tradition of drinking tea.
Tea breaks are when tea and biscuits are served. The traditional time for tea breaks are at 11:00 am (Elevensee) and 4 pm in the afternoon.
If something is not quite to your taste, it’s probably ‘not your cup of tea‘. e.g. Windsurfing is not my cup of tea.
Traditional Belarusian potato pancakes recipe.
Draniki is a belarusian style shallow fried potato pancakes made of grated potatoes. It is a traditional belarusian dish still very popular in present day Belarus. There are many variations of this simple recipe, on of them we present here.
Ingredients (2 servings):
5 Large potatoes;
1 medium Onion;
Black pepper 0.5 tea spoon;
Salt to taste;
Sunflower Oil 7-8 tbl. spoons;
First of all you will need a grater to grate potatoes and onions. Be sure that you use appropriate side of grater as shown on the picture so you don’t grate potatoes into strips but rather into liquid mass. That what makes draniki unique.
Prepare ingredients. Peel potatoes and onion.
Grate potatoes and onions into a bowl
Add salt, pepper, egg and mix together. The substance should not be liquid, and should not be too thick, drain excess potato juice or add some flour to achieve required level of liquidity.
Heat the frying pan, pour 1 tbl. spoon of sunflower oil onto it.
Dump a full table spoon of mixture form the bowl onto the frying pan and from a small about quarter inch thick pancake. Cook on high for 2-3 minutes and then flip over.
Cook another 2-3 minutes until golden brown.
Serve hot with sour cream.
Enjoy your meal!
Recipe of a traditional British dish
04 Àïð 2013
Classic Yorkshire pudding
This dish is not usually eaten as a dessert like other puddings but instead as part of the main course or at a starter.
Yorkshire pudding, made from flour, eggs and milk, is a sort of batter baked in the oven and usually moistened with gravy.
The traditional way to eat a Yorkshire pudding is to have a large, flat one filled with gravy and vegetables as a starter of the meal. Then when the meal is over, any unused puddings should be served with jam or ice-cream as a dessert.
225g plain flour
salt and freshly ground black pepper
Place the flour and a little salt and freshly ground black pepper into a bowl. Add the eggs, mixing in with a whisk, then gradually pour in the milk, mixing slowly to prevent lumps forming.
Cover the bowl with clingfilm and chill in the fridge overnight.
Preheat the oven to 220C.
Put a little of the dripping in four non-stick Yorkshire pudding tins. Place the tins in the oven until smoking hot.
Remove from the oven and quickly fill the moulds with the batter. Return to the oven and cook for 20-25 minutes.
Turn the oven down to 190C and cook for a further 10 minutes to set the bottom of the puddings.