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We've rounded up the best recipes ever. They're our most loved, commented and rated 5-star recipes from our big Taste of Home community, all in one place. These apps, mains, desserts and more are guaranteed delicious!

Buffalo Chicken Dip 



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What are some yummy vegetarian recipes?



I’m not a vegetarian, but I try to eat the least meat possible.

  1. Kung Pao tofu: I use this recipe for the sauce (Fryer-Less General Tao Chicken | Ricardo) and I cook tofu 20 minutes in the oven (375F).


  1. Vol-au-vent with tofu (Chicken Sauce for Vol-au-Vent | Ricardo): I use the recipe for the sauce and I cook tofu 20 minutes in the oven (375F).


  1. Pink sauce cheese tortellinis (Recette | Cuisine futée | Tele-Quebec): the recipe is written in French, but you can easily translate it.

  1. Quinoa Enchilada Casserole (Quinoa Enchilada Casserole - Damn Delicious)
  1. Homemade pizza pockets (Recette | Cuisine futée | Tele-Quebec): French recipe again… the trick here is to use this pepperoni [Meatless Pepperoni].
  1. Healthier Mac N’ Cheese (Recette | Cuisine futée | Tele-Quebec): you can use any recipe, but I prefer this one because it’s a little bit healthier (I add mushrooms).
  1. Tofu fries (Crispy Coconut Tofu Fries with Spicy Apricot Sauce): this isn’t exactly the recipe that I do, but it’s kind of similar. I just marinate the tofu before (30ml mapple syrup + 60ml soy sauce + ginger + 5ml sriracha)
  1. Aged cheddar and apples omelet (Aged cheddar and Apple Omelet with Crisp Spicy Bacon | Ricardo): no bacon if you want it to be vegetarian ;)
  1. Broccoli Quinoa Casserole (Broccoli quinoa casserole)
  1. Tofu parmigiana (Tofu Parmigiana Recipe): I use smoked tofu for this one. It’s really good! I use this recipe for the sauce [Marinara Sauce].
  1. The only vegetarian burger I have ever done that held itself well (Marie-Joanne Boucher’s Oat Burgers | Ricardo)
  1. Stuffed Shell (http://veganyumminess.com/tofu-r...): I use cheese instead of yeast flakes
  1. Egg Sandwich (Microwave Egg Sandwich With Cheddar and Avocado): the picture on the website won’t work. :(
  1. Vegetarian chili (Vegetarian Chili | Ricardo)



Being a vegetarian, I can assure you there are many amazing recipes to choose from! But let me tell you some of my personal favorites:
#1 Makhni Paneer Biryani
This is biryani in its vegetarian avatar that tastes just as good. Fried paneer cubes doused in a creamy gravy, layered with rice and cooked 'dum' style.
Ingredients
  • 250 Gram Paneer cubes
  • 3 Cups Ghee/ clarified butter
  • 2 Tbsp Whole spices
  • 1 Large Onion, finely chopped
  • 3 Tbsp Butter
  • 2 Cups Fresh tomato puree
  • 2-3 Green chillies
  • 3-4 cloves Garlic
  • 1 Tbsp Ginger (chopped), peeled
  • 1 tsp Turmeric powder
  • 1 tsp Cumin-coriander powder
  • 1 tsp Tandoori masala
  • 1/2 tsp Cardamom powder
  • 1 tsp Sugar
  • 1/4 Cup Cashew paste
  • 1/2 Cup Cream
  • To taste Salt
  • 6 Cups Basmati rice (cooked)
  • 1 Cup Onions, fried
  • 1/2 Cup Almond slivers
  • 1/2 Cup Mint and coriander, chopped
Directions
  1. Sear the paneer cubes in ghee. Then season it to taste and set aside.
  2. In the same pan, add the whole spices such as cinnamon, cloves, black cardamon, green cardamon, black peppercorns, mace.
  3. As the spices crackle, add the chopped onions, green chillies, ginger garlic and fry for 2 minutes.
  4. Add the powdered masalas followed by the tomato puree. Simmer for 10 minutes or so.
  5. Then add the cashew paste and cream. Season to taste.
  6. Add the paneer into the gravy and bring to a gentle simmer for 6 to 8 minutes.
  7. Using a greased baking dish or handi, layer the paneer and rice alternatively. Garnish with fried onions, nuts, fresh mint and coriander. Cover with aluminium foil or heat gently for 25 minutes. Serve hot.
#2 Yogurt Kebab
Give a healthy makeover to the ultimate party snack. Kebabs made with cottage cheese, oats, yoghurt, raisins and all good things.
Ingredients
  • 400 gms yogurt
  • 100 gms paneer
  • 2 teaspoons chopped onion
  • 1 tsp chopped ginger
  • Half a handful of chopped fresh coriander
  • 10 finely chopped almonds
  • 7 to 8 chopped raisins
  • 1/2 tsp white pepper powder
  • 1/2 a tsp green cardamom powder
  • salt to taste
  • Oil to grill
  • Cornflour to dust
  • A cup of ready to eat oats
Directions
  1. Hang yogurt overnight in a muslin cloth.
  2. Saute the onion and ginger in minimum oil till the onions turn translucent. Keep aside to cool.
  3. Take the yoghurt in a bowl. Add crumbled cottage cheese, chopped raisins, coriander, almonds, and the onion mixture. Add the white pepper powder, cardamom powder and salt.
  4. Now make round patties with this gooey mix and pat a bit of cornflour on the outside, after giving them a shape.
  5. Crush the oats to resemble breadcrumbs and dredge the patties in this oat powder.
  6. Grease a pan with olive oil, and grill these on a medium hot skillet, till they turn brown.
  7. Serve hot with chutney.
#3 Paneer Butter Masala
A delicious and rich butter based paneer dish, cooked in a creamy, milk gravy with the goodness of tomato and onion. An easy, tasty yet quick paneer recipe with aroma that will instantly palpitate your taste buds.
Ingredients
  • 3 tablespoons butter
  • 250 grams Paneer cubes (or Cottage Cheese)
  • 3 Kashmiri Red Chilies
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Garlic Paste
  • 1 Bay leaves
  • 1 inch Cinnamon Stick
  • 3 Cloves
  • 2 Cardamoms
  • 1/2 teaspoon Peppercorns
  • 2 tablespoons Cashewnuts (Chopped)
  • 1 teaspoon White Poppy Seeds (or Khus Khus (Optional))
  • 1 Onion, roughly chopped
  • 6 Tomatoes, roughly chopped
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon Garam masala (Powder)
  • 1/2 teaspoon Turmeric (Powder)
  • 1 1/2 tablespoons Ketchup
  • 1 tablespoons Kasuri Methi (Dry)
  • 2 tablespoons Fresh Cream
  • to taste Salt
Directions
  1. In a large pan or kadhai, heat a tablespoon of butter and a tablespoon of oil.
  2. Add red chillies, ginger, garlic paste and all the whole spices (bay leaves, cinnamon, cloves, cardamom and peppercorns). Saute for a minute or two and add cashew nuts, poppy seeds (if using) and onions. Once the onions turn translucent, add the tomatoes. Mix well.
  3. Cover and cook till the tomatoes start breaking down and the mixture starts leaving oil at the edges. Switch off the flame and set aside to cool.
  4. Once cool enough to handle, fish out as many whole spices as possible, and grind the mixture to a smooth paste.
  5. In the same pan or kadhai, heat the remaining butter and add the curry paste. Add garam masala powder, chili powder, turmeric, ketchup, salt along with 1/2 cup water. Bring this to a boil.
  6. Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly. Cut the paneer into bite sized pieces, add it to the gravy and mix gently.
  7. In another pan, dry roast the kasuri methi and grind it to a fine powder. Mix kasuri methi and fresh cream in the curry and switch off the flame.
#4 Achari Paneer Tikka
Your favourite snack Paneer Tikka flavoured with tangy spices. Achar is basically pickle which is often accompanies Indian food.
Ingredients
  • 2 tsp Pickle gravy
  • 250 Gram Paneer (cottage cheese)
  • 1 tsp Coriander seeds
  • 1/4 tsp Fenugreek seeds (methi dana)
  • 1/2 tsp Onion seeds (Kalonji)
  • 1/4 Cup Hung curd
  • 1 tsp Ginger-garlic paste
  • To taste Salt
  • 1/4 tsp Red chilli powder
  • 1/4 tsp Garam masala powder
  • 1/4 tsp Mustard powder
  • A pinch of Turmeric powder
  • 2 Tbsp Oil
  • A few sprigs Fresh mint (pudina)
Directions
  1. Dry roast coriander seeds, fenugreek seeds, onion seeds till fragrant. Set aside to cool.
  2. Place hung curd in a bowl, add ginger-garlic paste, salt, red chilli powder, garam masala powder, mustard powder, pickle gravy, turmeric powder and mix well.
  3. Crush the roasted spices in a mortar with the pestle. Add a little of the crushed spices to the yogurt and mix well.
  4. Cut cottage cheese into 1 inch cubes and add to the curd mixture and mix well so that all the cottage pieces are well coated. Let them marinate for around 15 minutes.
  5. Heat oil in a non stick pan. String the cottage cheese cubes onto satay sticks and place them in the pan.
  6. Cook, rotating the sticks, so that the cottage cheese cubes get evenly cooked all around.
  7. 7.Arrange them on a serving plate, garnish with mint sprig and serve hot.
#5 Shahi Mushroom Masala
A rich and tasty tomato based gravy, usually served with chapatti or rice. It is a blend of various spices along with an amazing flavour of cashew nut.
Ingredients
for masala:
  • 1 tsp coriander seeds / daniya seeds
  • ½ tsp jeera / cumin seeds
  • ¼ tsp pepper / kali mirch
  • 4 dried kashmiri red chili
for gravy:
  • 3 tsp oil
  • 1 inch cinnamon stick / dalchini
  • ½ tsp cumin / jeera
  • 1 medium sized onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 to matoes pulped
  • ½ tsp turmeric powder / haldi
  • ½ tsp garam masala powder
  • salt to taste
  • 10 mushrooms sliced
  • 1 cup water add as required
  • ¼ cup cashew paste prepared with 5 cashews
  • 2 tbsp cream
  • 2 tbsp coriander leaves finely chopped
  • ½ tsp kasuri methi / dry fenugreek leaves crushed
Directions
  1. Firstly, dry roast coriander seeds, jeera, pepper and dried red chili.
  2. Blend to smooth powder and keep aside.
  3. Now in a large kadai heat oil and saute cumin seeds, cinnamon stick.
  4. Also add onions, ginger garlic paste and saute till they turn slightly golden brown.
  5. Further add tomato pulp and saute till oil separates from sides.
  6. Additionally add turmeric powder, garam masala powder, prepared masala powder and salt.
  7. Saute on low flame for a minute or till masalas are cooked well.
  8. Add sliced mushrooms and mix gently.
  9. Cover and simmer for 5 minutes, or till mushrooms sweat.
  10. Add 1 cup of water and cashew paste.
  11. Mix well. cover and simmer for 15 minutes, or till mushrooms cook completely.
  12. Add cream, coriander leaves and kasuri methi. mix well.
  13. Finally, serve mushroom curry with rice or roti.
#6 Pasta with Tangy Tomato Sauce
Freshly made wheat flour pasta tossed with veggies and mingled with fresh tangy tomato sauce!
Ingredients
For Pasta:
  • 1 Cup Wheat flour/Rye four/Barley flour
  • 1/4 Cup Water
  • A pinch of Rock salt
For Sauce:
  • 5-6 Medium Tomatoes
  • 50 Gram Fresh ginger
  • 10-15 leaves/1 tbsp Fresh/Dry basil leaves
  • 1/4 tsp Cinnamon powder
  • 1/4 tsp Black pepper, grated
  • To taste Rock salt
For Pasta and Sauce mix:
  • 50 Gram Carrot
  • 25 Gram Capsicum
  • 50 Gram Zucchini
  • 25 Gram Pumpkin
  • 50 Gram Avocado
  • 1 Tbsp Basil leaves
Directions
Prepare Pasta:
  1. In a deep broad bowl add salt to the flour and then add water and knead a soft dough.
  2. Roll it in to square or round chapatti and cut into thin strips with a sharp knife.
  3. Put these pieces in boiling water carefully and boil them for 8 - 10 minutes.
  4. Remove from flame and let it stay for 5 -10 minutes.
  5. Carefully drain out the hot water and add cold water to the pasta. Strain the pasta again. Pasta is ready to be put into the sauce.
Prepare the Sauce:
  1. Steam tomatoes and fresh ginger for 5 – 7 minutes.
  2. Grind to a smooth puree and strain it.
  3. Add basil, cinnamon powder, rock salt and black pepper and let it simmer on medium flame for 2 minutes.
Prepare the dish:
  1. Steam the chopped carrots, capsicum, zucchini, pumpkin and avocado for a few minutes.
  2. Mix the steamed vegetables with the tangy tomato sauce. Leave to stand for ten minutes.
  3. Toss pasta with the tangy tomato sauce and steamed vegetable mixture.
  4. Garnish with fresh basil leaves and serve immediately.

Here are three of my favorite vegetarian recipes.

Quinoa Greek Salad


Cook a cup of Quinoa. Cool it.
Cut up a Cucumber, Tomato, Pepper. Add Feta, Oregano, Olives.
Whip up a dressing with olive oil, lemon juice, oregano, salt, pepper.

Recipe Link: Greek Quinoa Salad

Lentil Soup

Sauté Onion, Carrots, Celery.
Add Lentils,tomatoes and broth (or water)
Simmer for 35–45 mins.
Great with a dash of Olive oil, Apple Cider Vinegar, Salt+Pepper on top.
Pesto Pasta
The tomatoes and basil are ready in the garden. That means fresh basil pesto and sun warmed cherry tomatoes.
I’m looking forward to seeing the other recipes shared. Thanks.
“Our bodies are our gardens – our wills are our gardeners.” ~William Shakespeare

I am not a vegetarian. However, I am a Sundanese person (natives of West Java, Indonesia), and a lot of Sundanese and Indonesian dishes are vegetarian already, and some Sundanese people (especially those who cannot buy meat, because it is expensive for them) are vegetarian by default. So, if you want to know several recipes of exotic vegetarian dishes from the Far East, gather ‘round!
Sayur Asem (Tamarind Soup)
I found the English recipe here: Sayur Asem (Indonesian Vegetable Tamarind Soup). In the recipe, they use shrimp paste (terasi/belacan). If you don’t consume shrimp, or you don’t like the taste of shrimp paste, of course you can leave it behind. My mom’s and my grandma’s version of Sayur Asem doesn’t have shrimp paste.
Maybe the appearance is not appealing to you. Maybe you think, “It’s just a bunch of random vegetables boiled in a bunch of random spices? Yuck!” But trust me, if you make it right, this is a soup that refresh you. It is somewhere between sour and spicy, and it is just great!
Lotek (Salad in Peanut Dressing)
Hell yeah, it is Sundanese version of salad and we use peanut dressing instead of mayonnaise. I cross my heart I would always choose lotek than salad.
I also found the recipe in English in the previous website: Lotek (Sundanese Vegetable Salad with Peanut Dressing) • What To Cook Today. The recipe uses pumpkin, because the writer had some pumpkin as it was in season, but original lotek never use pumpkin. The writer also put tomato, but original lotek does not have tomatoes. If you want to alter it to be more original, you can make a lontong (rice cake) like here: Lontong (Indonesian rice cakes in banana leaves), cut the rice cake, and eat together with the lotek. Too tired to make the rice cakes? Eat it with warm rice. God, it is so nice.
It consists of mainly water spinach, bean sprouts, and long bean, all cooked. You can put another vegetable (but not fruits like pumpkin or tomato — sorry I’m being too conservative).
If you like the peanut dressing, you can get even more Indonesian vegetarian dishes!
Too lazy to cook the vegetables? You can eat them raw, but it is not lotek. If you eat them raw, we call it karedok.
If you eat eggs, add boiled eggs on your lotek, and you get gado-gado.
Not so much choices of vegetables? Don’t worry, Indonesian people are creatives when it comes to food, and let’s pair the peanut dressing with more simple stuffs:
Pair the peanut dressing with lontong/rice cake, fried tofu, and bean sprouts and you get a Kupat Tahu (rice cake and tofu)
Pair the peanut dressing with vermicelli and fried tofu (and eggs, if you eat them), and you get ketoprak (Ketoprak / Vermicelli tofu salad and peanut dressing)
Oh ok, maybe now you get tired of making all the peanut dressing. Let me take you to the prima donna of Indonesian vegan-friendly dishes: tempeh.
Maybe you are familiar with tempeh already, it’s basically soybean cake.
How do we cook them?
This is the most simple, and I think the most staple food in Indonesia. I love tempeh!
Mixed a bowl of water with a spoonful of salt, then crush 1–2 cloves of garlic, dip them in the water. Then, dip some sliced tempeh, let it sit for several minutes, then deep fry them. You get the classic old-style fried tempeh. Yes, you can enjoy these bad boys with the sayur asem.
Too boring? Mix flour, spring onions, salt, and pepper, and then put some water. Make a dough that is not thick, but not too runny as well. Dip the tempeh into the batter, fried them up. Voila, you get a vegetarian-style tempeh “fish and chips” fish-part.
Not too challenging? Fine. Make some sambel goreng tempe (Sambal Goreng Tempeh (Fried Tempeh in Spicy Sambal)). The writer uses shrimp paste as well. Don’t use it if you want to avoid it, or if you don’t like it.
Oh, that’s too spicy! Do you want something a little sweet? Then try tempe tahu bacem (Tahu dan Tempe Bacem (Braised Spiced Tofu and Temphe))
Want something healthier? Make a pepes tahu (steamed tofu): Exotic Indonesian Recipe : Pepes Tahu (Steamed Tofu Wrapped in Banana Leaves). The recipe uses “small dried fish” (which is anchovies), but don’t, I would never put anchovies with pepes tahu. But I would add mushroom, though.
Do you want more soup? Indonesian has its own version of Thai soup Tom Kha, and we call it sayur lodeh (Sayur Lodeh (Vegetables in coconut milk)). The recipe uses chicken stock, feel free to substitute it with any vegan-options stock, or simply put more salt, pepper, and sugar. You can add cubed tempeh and tofu, the more the merrier!
You are a vegetarian, but you still need junk food for that guilty pleasure? Hell yeah, Indonesia has all kinds of fritters that is vegan-friendly!
Bakwan, in my region it is called bala-bala (Bakwan Sayur - Vegetables Fritter). Of course, you can change or add the vegetables. My aunt usually add chayote and/or bean sprouts. Some people I know add corn. Some people use nothing but the corn (and it is called bakwan jagung)
Cassava fritters (Singkong Goreng (Fried Cassava))
And banana or jackfruit fritters for the sweet option
Just dip the fruits in pancake batter, and fried them.
And there are more vegetarian and vegan dishes in Indonesia, whose recipes are not available in English, or would be too difficult to be made home outside Indonesia. Starting from the sweet dishes, spicy, salty, and even dishes with exotic flavors.
Visit the country, there are a lot of vegetarian options! At the very least, in almost every traditional restaurant, you can find something called lalapan (a set of raw vegetables, usually eaten with sambal/chili paste)
That’s all I can think of. I am going to run home, I think there is some sambel goreng tempe home. I am so drooling! Gonna grab some fritters before I got home!

What is a very unhealthy food you continue to eat till this day? Why do you continue to eat it?
Nowhere in history has there been such a keen awareness - and confusion - about the food we eat. I find myself playing catch up about what to eat, what to avoid in my diet. True, Malaysians are one of the unhealthiest in Asia. I don’t put myself in that category because I know what I eat, how much to eat in one go.
Food is food, there’s no such thing as good or bad food, there is only a good and bad diet. Here are foods that I’m guilty of eating, happily -
EGG YOLKS - whichever way they’re cooked, eggs are not good without yolks.
What experts say -
Egg yolks have been demonised, they cause high blood cholesterol level, which can lead to cardiovascular disease, hypertension and stroke. Egg yolk is considered unhealthy because it contains dietary cholesterol, etc.
My limited knowledge -
Egg yolk contains essential nutrients like Vitamin B6, B12, A, D, E and it is high in protein; and I’ve been eating as many as 4 eggs a day in various ways - half boiled, bulls-eye, and omelette.
FULL CREAM MILK - I even butter my bread and dunk in milk
What I hear -
Whole milk should be avoided, it contributes to weight gain and cardiovascular disease. Whole milk has more calories and fat than low fat dairy products.
What I experience -
Milk is one of my favourite foods. For years. I don’t bother with low-fat or skimmed milk. I drink glasses of whole milk fresh, in tea, and sometimes with cereal. And I feel fine.
BUTTER - bread and butter is ambrosia
What I read -
Butter is unhealthy, it is high in saturated fat and calories, which experts claim it leads to cardiovascular disease.
What I’ve learned -
Butter is a by-product of milk, it’s rich in vitamins A, D, E, and K2. It contains good fats, linoleic acid (which has anti-cancer properties), and butyrate (which aids digestion).
CHOCOLATE - may your life be filled with love
What they claim -
Because chocolate has fat and sugar, therefore eating them leads to obesity, high blood pressure, coronary artery disease, and diabetes.
What little I know -
Go for dark they say. You gotta be kidding. It takes me a good 5 minutes to chew and swallow a mouthful, and all the time not enjoying the bitterness. OK there are flavonoids that act as antioxidants and maybe play a role in cancer prevention, heart health, bla bla blah. I’ll take my chances - (my med report showed my heart is fine, and I’m not diabetic), - and get those flavonoids from other food thank you.

KFC’s cooking method, which requires a custom built pressure fryer, depends on chicken being cooked in fairly large batches.
Here’s the problem with fried chicken that Harlan Sanders solved:
  • If it’s cooked at too hot a temperature, the chicken quickly dries out on the outside before it’s cooked on the inside
  • If it’s cooked at too low a temperature, the inside of the chicken tastes boiled.
Sanders’ patented cooking system gives you the best of both worlds. When the chicken is first put in the cooker, the oil is very hot and quickly fries the outside of the chicken, including the skin. This gives it the crispy consistency.
However, the large amount of chicken quickly lowers the temperature of the oil so the chicken doesn’t overcook. However, since it’s under pressure, the water inside the chicken can be superheated so the consistency of the chicken makes it taste fried instead of boiled. It cooks faster too.

What British food do non-British people usually like?




Amongst the thousands of different British recipes here are some that I found a very popular, with the non British.

I worked as canteen chef in London with a varied menu we did do the odd British recipe, so over 20 years cooking for 1000s of people and most of my clients were non-British

here are some recipes that I remember people always saying they loved it And I remember always selling out due to popular demand..

Roast chicken with roast potatoes and gravy is popular with anybody


Sunday roast dinners are vary popular with any culture doesn’t matter if it’s lamb beef chicken turkey pork they will go for it
Fish n chips is vary International
Chicken tikka masala is now considered British because it was invented in Britain by a Brit of course it’s got Indian origins but we consider it British
Surprisingly shepherds pie or cottage pie sells very well with non-British .. this is a combination of minced lamb topped with mash potato you can use mince beef as in cottage pie.
Sausage and mash goes very well with a number non British
I find lentil soup goes well with non-British
Jacket potato with English cheddar cheese again a typical British dish – that seems to go well with non-British .. you can have this with beans as well
I will give you a few deserts that go well with non-British The non-British seem to like the trifle a lot
Another desert they like is Eaton mess
They like rice pudding a lot
Apple crumble and custard is a hit with the non-British they seem to love it ,


My wife is from the Philippines, and she first visited the U.K. when she travelled from Hong Kong with her Chinese employer in 1993 (but only met me for the first time when she was in the U.K, for a second time in 1994, by the way). She told me that on her first visit she had sampled traditional British fish and chips (as pictured below) and really liked them; indeed she rated them as he favourite British dish at that time. Since then I have spoken to a number of other foreign people about British food, and most of them have similarly told me that they really like our fish and chips.
One great British institution that most of them do not seem to like or profess not to like however is Marmite (pictured below), the food spread made from yeast extract, a by-product of brewing beer. However Marmite also divides opinion amongst us British, because half of us love it and the other half of us hate it.
I particularly like a simple breakfast of one or maybe two slices of toast with Marmite spread on them, accompanied by one or two hard boiled eggs. My wife did not like Marmite at first, but now she likes it this way. Being Filipino she also likes sweet potatoes, and my wife and I have recently discovered that a cold sweet potato spread with a little Marmite is a lovely snack too.

What is your favorite British Food?


England remember is a country where the weather is always noteworthy - ie cold, and damp. Our most delicious foods are designed to offer welcome relief from this situation, so they are high calorie, comforting, and warming - no salads have a place within English cuisine.

Some notable examples.

The "Full English Breakfast" . A heart attack on a plate.


Or anything involving a Yorkshire pudding - be it a side of beef, lamb, or just a few bangers and gravy (Colman's Mustard Essential!)

The quintessential afternoon foods - A sandwich with cream cheese and thinly sliced cucumber
A scone with clotted cream and jam - for those not familiar with clotted cream, if normal cream is a pork chop, clotted cream is bacon - it's the most creamy-ist, delicious, mooresome topping for a cake you can imagine.
Scones and tea sandwiches are often combined into "afternoon tea" which fills the time (and prevents starvation) between lunch and dinner.
Designed with ease of use in mind - afternoon tea is always a selection of pastries and sandwiches to suit every taste. Invariably though of course, the goal is to eat everything including the crumbs.
And finally, to add some hilarity, Spotted Dick (with Custard!)
Finally, the most important thing to remember when discussing English food - Shepherd's pie is made with sheep - cottage pie is not!
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Dhaba Style Anda Masala Recipe /ढाबा स्टाइल अंडा मसाला रेसिपी/Egg Masala Recipe - English Subtitles



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Best Funny moments on WWE

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Best Electronics Best Sellers Amazon Prime
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