Tea in Britain

Tea in Britain

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.

Draniki

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 Egg;
• 1 medium Onion;
• Black pepper 0.5 tea spoon;
• Salt to taste;
• Sunflower Oil 7-8 tbl. spoons;

Cooking Instructions:

Recipe of a traditional British dish

04 Апр 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.

Ingredients

225g plain flour

salt and freshly ground black pepper

8 eggs

600ml milk

55g dripping

Preparation method

1. 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.
2. Cover the bowl with clingfilm and chill in the fridge overnight.
3. Preheat the oven to 220C.
4. Put a little of the dripping in four non-stick Yorkshire pudding tins. Place the tins in the oven until smoking hot.
5. Remove from the oven and quickly fill the moulds with the batter. Return to the oven and cook for 20-25 minutes.
6. Turn the oven down to 190C and cook for a further 10 minutes to set the bottom of the puddings.
7. Remove from the oven and serve.

Date: 2015-01-29; view: 903