An English writer invented meat in 15 minutes. English cuisine: famous dishes and traditions

Mastering new recipes that would add variety to your usual menu will not take much time, so you won’t have to stand at the stove for hours. It's all about the right approach: first try to prepare a large quantity of the base ingredient, and then add others to it, forming different dishes for the whole day.

Such a basic ingredient can be meat. It is available in any supermarket, is inexpensive and is used in many quick recipes.

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Ingredients

• 900 g minced meat;
• 1 onion;
• ¼ cup chopped basil, cilantro or parsley;
• 1 teaspoon salt;
• 2 tablespoons chili powder - to taste.

Preparation

Place the frying pan over medium heat. No need to add oil. Chop the onion, then mix all the ingredients in a large bowl until you get a homogeneous mass. Fry the minced meat for 3 minutes, without touching, and only then stir. The dish will be ready when there are no pink pieces left.

The finished minced meat can be stored in the refrigerator in an airtight container for a week, using part of it every day to prepare other dishes.

Ingredients

• 2 or 3 eggs;
• 2–3 tablespoons of prepared minced meat;
• greens - to taste;
• vegetable oil - for frying.

Preparation

Whisk the eggs, pour into the frying pan and bring to readiness. Place the omelette on a plate, adding a couple of tablespoons of prepared minced meat inside. Season with finely chopped herbs.

Ingredients

• 2 eggs;
• 50 g kale cabbage;
• vegetables - to taste;
• 3 tablespoons of prepared minced meat.

Preparation

Heat the minced meat over medium heat. Add cabbage and some vegetables to it (for example, pre-chopped tomatoes or bell peppers). Then crack two eggs into the pan. When successful, the dish can be transferred to a plate and served.

paleorunningmomma.com

Ingredients

• 12 eggs;
• 1 broccoli;
• 1 bell pepper;
• 12 tablespoons of prepared minced meat;
• 2 tablespoons butter.

Preparation

Take muffin tins and grease the insides with butter. Then put a spoonful of prepared minced meat, small bunches of broccoli, bell peppers or other vegetables cut into small pieces into each of them. Break an egg into each mold. Preheat the oven to 180°C and bake the muffins in it.

taste.com.au

Ingredients

• 2–3 lettuce leaves;
• 1 tablespoon of prepared minced meat;
• parsley, cilantro or basil - to taste;
• 1 teaspoon pine nuts.

Preparation

Place a little prepared minced meat into the lettuce leaves (a tablespoon should be enough for each cup), and then sprinkle nuts and finely chopped herbs on top.

Ingredients

• 300 g cauliflower or 6 potato tubers;
• 400 g of prepared minced meat.

Preparation

Make puree from boiled cauliflower or regular puree. Place a layer of prepared minced meat on the bottom of the baking dish. Top it with a layer of puree. Preheat the oven to 200°C and place the pie in it. It will be ready when the puree on top turns golden.

prevention.com

Ingredients

• 4–5 lettuce leaves;
• 1 red pepper;
• 150 g of prepared minced meat;
• 1 tablespoon salsa or guacamole.

Preparation

Heat the minced meat in a frying pan and fry the chopped red pepper. Place several lettuce leaves, peppers and minced meat on a plate. Add salsa or guacamole to your salad.

johnsonville.com

Ingredients

• 250 g spaghetti;
• 250 g tomato paste;
• 300 g fresh minced meat.

Preparation

Cook the spaghetti. Pour the tomato paste into a heated frying pan and place the minced meat rolled into balls. Once the meat is cooked through (pink should turn brown), add the meatball sauce to the cooked spaghetti.

orangecountyzest.com

Ingredients

• 1 avocado;
• 1 onion;
• 1 egg;
• 2–3 lettuce leaves;
• 150 g minced meat.

Preparation

To make a healthy version of your favorite, replace the buns with lettuce leaves, and use minced meat cutlets as a filling (form them in advance and fry them separately in a grill pan) along with scrambled eggs, onion rings and avocado slices.

seriouseats.com

Ingredients

• 2–3 red peppers;
• 200 g asparagus;
• 200 g broccoli;
• 400 g minced meat;
• greens - to taste.

Preparation

Make several kebabs from a raw mixture of minced meat with onions and herbs. Secure them and vegetables on wooden skewers and fry in a grill pan. The dish can be served with fresh cucumbers and tomatoes.

And they are also incredibly delicious. Checked!

Roast chicken and asparagus

You will need:

• 1 tbsp. l. soy sauce
• 1 tbsp. l. honey
• 2 chicken breasts
• 1 tbsp. l. olive oil
• 1 bunch of asparagus
• 4 cloves garlic
• green onions
• 2 tsp. sesame oil
• sesame

Preparation:

Cut the chicken into small pieces. Mix honey and soy sauce in a bowl and add chicken to it. Mix thoroughly and put in the refrigerator. Heat oil in a large frying pan. Chop the asparagus and fry for 5 minutes. Remove asparagus from pan. Remove the chicken from the marinade and fry in a pan for about 5 minutes. Add garlic, green onions and marinade. Cook for about 3 minutes. Remove from heat, stir in sesame oil. Serve with rice, add sesame seeds if desired.

Margarita on a flatbread

You will need:

• 1 wheat tortilla
• Mozzarella
• 1 tomato, sliced ​​as thinly as possible
• 5-6 basil leaves
• 3 cloves garlic
• 1.5 tbsp. l. olive oil
• 1.5 tbsp. l. balsamic vinegar
• salt and pepper

Preparation:

Crush the garlic and mix with oil. Brush the cakes with half the mixture and place in an oven preheated to 180ºC for 5 minutes. Place chopped mozzarella on the tortilla, salt and pepper. Thinly slice the tomatoes, place on pita bread, add salt and pepper. Place in the oven for 7 minutes. Make sure that the pita bread does not burn. Mix the remaining oil with balsamic vinegar. Chop the basil leaves. Drizzle the finished pizza with the resulting sauce and sprinkle with basil.

Lo mein

You will need:

• 150 g egg noodles
• 1 tbsp. l. olive oil
• 2 cloves garlic
• 200 g champignons
• 1 red bell pepper
• 1 carrot
• 1/2 cup snow peas
• 3 cups baby spinach

For the sauce:

• 2 tbsp. l. soy sauce
• 2 tsp. Sahara
• 1 tsp. sesame oil
• 1/2 tsp. ground ginger
• 1/2 tsp. hot ketchup

Preparation:

In a bowl, whisk together soy sauce, sugar, sesame oil, ginger and ketchup. Boil noodles in a large saucepan. Heat olive oil in a large frying pan. Add garlic, chopped mushrooms, bell peppers and carrots. Fry, stirring constantly, for about 5 minutes. Add spinach and cook for another 2-3 minutes. Combine with sauce and noodles.

Sweet and spicy salmon

You will need:

• 4 pieces of salmon
• 2 tbsp. l. brown sugar
• 1 tbsp. l. honey
• 2 tbsp. l. olive oil
• 1 tsp. red pepper
• 1 tsp. cumin
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 1 cup rice

Preparation:

Cook the rice. In a shallow bowl, combine honey and 1 tablespoon oil. Brush the salmon pieces with this mixture. In another bowl, combine brown sugar, red and black pepper, salt and cumin. Rub the salmon with the resulting seasoning. Heat olive oil in a frying pan. Place the fish in the pan, reduce heat. Fry for 7 minutes, turn over and cook for another 4 minutes. Remove from heat and serve with rice.

Shrimp tacos

You will need:

• 8 corn tortillas
• 2 limes
• 1 cup sour cream
• 2 cups purple cabbage
• 1/2 tsp. salt
• 1.5 tbsp. l. olive oil
• 1.5 tsp. chili powder
• pinch of pepper
• 700 g shrimp
• 1 jalapeno pepper
• 1 shallot
• 2 cloves garlic
• 1 tomato
• 1 avocado
• 3/4 tsp. salt
• 1 tbsp. l. lime juice
• 1/4 cup cilantro

Preparation:

Remove seeds from jalapeno peppers. Place in blender. Add garlic and shallots. Grind. Cut the tomato into 4 parts, remove seeds. Cut into small cubes. Add to the crushed mixture. Peel the avocado and cut into cubes. Add to bowl. Season with lime juice, salt and chopped cilantro. Mix shrimp with salt, ground red pepper, a pinch of cayenne pepper and olive oil. Fry in a preheated frying pan for 1-2 minutes on each side. Heat the tortillas in the microwave. Add 1 tablespoon of sour cream, shredded cabbage, salsa and shrimp to each.

Beans with tomatoes and chorizo

You will need:

• 1 can canned beans
• 200 g chorizo
• 1 onion
• 2 cloves garlic
• 1 can of canned tomatoes
• 1 tsp. brown sugar
• 4 eggs
• 50 g parmesan
• 2 tbsp. l. olive oil
• greenery

Preparation:

Cut the chorizo ​​into small cubes. Grind the onion and garlic. Fry the chorizo ​​with onion and garlic in olive oil. Add tomatoes and sugar. Boil to desired thickness. Add the beans and simmer for a couple of minutes until slightly saturated. Sprinkle with Parmesan and place in the oven for 5 minutes at 200 degrees. Remove from the oven and let stand for a while. You can sprinkle herbs on top.

Pasta with tomatoes and basil

You will need:

• 250 g spaghetti
• 1 onion
• 4 cloves garlic
• 250 g cherry tomatoes
• bunch of basil
• bunch of parsley
• 2 tbsp. l. olive oil
• 2 tsp. salt
• 1/2 tsp. black pepper
• pinch of red pepper
• 5 glasses of water
• Parmesan

Preparation:

Mix all the ingredients in a large saucepan (after chopping the onion, garlic, tomatoes, basil, parsley) and bring to a boil, stirring constantly. Once the mixture comes to a boil, reduce the heat to medium and cook, stirring, until the sauce thickens and the pasta is cooked (about 8 minutes). Sprinkle the finished dish with grated Parmesan.

Quesadilla with mushrooms and cheese

You will need:

• 1 tbsp. l. olive oil
• 2 finely chopped tomatoes
• 300 g chopped champignons
• 1-2 cloves garlic, minced
• salt, pepper to taste
• 4-8 tortillas
• 250 g grated cheese (Gouda, Emmental or cheddar)
• 4 green onions

Preparation:

Heat oil in a frying pan. Add garlic and mushrooms. Cook for 3-5 minutes. Add tomatoes, cook for another 2-3 minutes. Season with salt and pepper. Transfer to a plate and cool slightly.
Wipe the pan with a paper towel. Assemble the tortillas: top half of each tortilla with some of the mushroom filling, then the cheese and sprinkle with green onions. Cover with the other half (fold in half). Repeat with remaining tortillas.
Heat a frying pan well, add a small amount of vegetable oil.
Fry the tortillas on both sides (1-2 minutes each) until “scorched” and the cheese melts. Place the tortilla on a cutting board and cut into 2 pieces. Repeat with all tortillas.

Grilled sandwich with avocado, spinach and cheese

You will need:

• 2 slices of bread
• 2 tbsp. l. pesto
• 2 slices hard cheese
• small handful of spinach
• 1/4 avocado
• 2 tbsp. l. crumbled feta cheese (or crumbled goat cheese)
• olive oil for frying

Preparation:

Spread pesto sauce on one side of the bread (1 tablespoon per slice). Take a piece, place one slice of hard cheese on it, top with a slice of avocado, feta, spinach, a second slice of hard cheese and cover with a second piece of bread. Gently press together. Fry the sandwich in olive oil first on one side, then carefully turn it over, press down lightly and fry on the other side until golden brown.

Pork chop

You will need:

• 2 tbsp. l. butter
• 3 tbsp. l. hot sauce
• 4 pieces of loin, about 1.5 cm thick
• 4 thin slices mozzarella cheese
• salt and pepper

Preparation:

Season each chop with salt and pepper. Melt butter in a large frying pan. Add 2 tablespoons of hot sauce and stir. Place the chops in the pan and fry for 4 minutes on each side. Remove from heat. Pour over the remaining sauce, top with a slice of cheese and place in the oven. Wait until the cheese melts.

Pasta with zucchini, cherry tomatoes and sauce
from basil

You will need:

• 500 g paste
• 4 cloves garlic
• 15 cherry tomatoes
• dried basil
• ground black pepper
• grated parmesan cheese
• 3 tbsp. l. extra virgin olive oil
• 4 zucchini

Preparation:

Boil the pasta. Cut the zucchini into large strips, finely chop the garlic. Cut the cherry into halves. Sauté zucchini over medium-high heat in olive oil until soft. Add finely chopped garlic. You can add chili powder on the tip of a knife for some heat. Remove zucchini from the pan.
In the same pan, fry the chopped cherry halves for a couple of minutes on each side. Sprinkle with dried basil. Place pasta on a plate, add zucchini on top and garnish with cherry tomatoes. Sprinkle with grated Parmesan.

Spinach with chickpeas

You will need:

• 700 g fresh or frozen spinach
• 400 g boiled or canned chickpeas
• 3 cloves garlic
• 6 regular red radishes
• several sprigs of cilantro
• ginger oil
• olive oil
• paprika

Preparation:

Boil the spinach in lightly salted water until it becomes soft. Place the finished spinach on a sieve to drain all the liquid, place on a dish and pour in ginger oil and olive oil.
Heat the oil in a deep frying pan and “gild” the garlic, cut into thin slices. When the garlic releases its aroma, add the chickpeas, sprinkle with paprika and cook for 3-4 minutes. Before turning off the pan, add radish, cut into thin slices, to the peas. The radishes should just warm up a little.
Spread the resulting pea mixture over the spinach, drizzle with a little olive oil and sprinkle with finely chopped cilantro.

Tortellini with tomatoes and spinach

You will need:

• 250 g tortellini with ricotta and spinach
• 1 tbsp. l. olive oil
• 250 g cherry tomatoes
• 40 g chopped parsley
• 3 tbsp. l. grated parmesan

Preparation:

Boil the tortellini in the pan for 2 minutes until tender. Meanwhile, heat the oil in a frying pan and fry the tomatoes until the skins begin to burst. When the tortellini are ready, drain them quickly, reserving some of the water. Place the tomatoes back into the pan on the heat. Add the tortellini, parsley, some of the tortellini water and most of the Parmesan. Bring everything to a boil, season with black pepper and salt and serve with the remaining Parmesan.

Fried tilapia

You will need:

• tilapia fillet
• vegetable oil
• 1 tbsp. l. dried paprika
• 2 tsp. thyme
• 1 tsp. cumin
• 1 tsp. oregano
• 1 tsp. dried garlic
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. ground red pepper

Preparation:

Mix all the spices. Rub the fillets with them. Heat oil in a frying pan. Fry the fish on each side for 3 minutes.

Spicy cauliflower

You will need:

• 1 pack of cauliflower (500 g)
• 2 tsp. vegetable oil
• 2 cloves garlic
• 2 tbsp. l. soy sauce
• 1 lime
• chopped green onions
• 1 tbsp. l. hot sauce

Preparation:

Heat a frying pan, add oil, cauliflower and chopped garlic. Fry until golden brown. Reduce heat, add hot sauce, lime juice and most of the onion. Cook for 2 minutes. Sprinkle the finished dish with the remaining onions.

Friends, Auguste Escoffier said this: “National English cuisine is much better than words about it.” The evil-tongued French gave English cuisine a bad name. At all times they loved to ironically say that you can stay hungry in England if you go to France three times a day.
Traditional British cuisine has always resisted. And although English cuisine is not as intricate and sophisticated as the cuisine of its closest European neighbors, it is healthy and easy to execute.

Famous English dishes: Sirloin, sandwiches and others

Despite the fact that the British have only 3-4 sauces, and not 3000, as in France, they are the best at meat dishes. Well, judge for yourself, where else would they be able to knight a bull’s thigh? This was done by the English king himself (and it’s true that historians still have not come to a consensus which one is James I or Henry VIII), who respectfully named the most tender piece of bovine meat “Sir Loin” (“Sir Sirloin”). With his light hand, from now on the fillet is called “sirloin”. Thanks to England, the world learned what steak, bacon, and roast beef are. Who doesn’t know now the “bloody” roast beef, which is decorated with a golden crispy crust on top, and inside there is the most urgent pulp, and note at the same time - no fat. Well, why else is there sauce?

What about sandwiches? If it weren't for the British, the world would still be getting its hands dirty and dropping sandwiches butter side down. In the 18th century, there was an avid gambler, among other things, the Foreign Minister of England, Lord John Montagu, who, not wanting to tear himself away from the card table, came up with closed sandwiches that did not get his hands dirty. Remember english pudding, which the British came up with to steam in a napkin! Or English cheeses - hard cheddar with a slightly nutty tone or sharp, melt-in-your-mouth blue wean! And whiskey, and ale, and porter, and famous all over the world! No, after all, our closest neighbors, the French, are wrong.

This dish owes its birth to the small island state of Wales, which, like England, is part of Great Britain. Wales is surrounded by the sea on three sides, and even its capital, Cardiff, is also cut through by a deep river. Cod, which locals call the queen of white fish, is abundant in local waters.

In Cardiff, like nowhere else, they know how to cook it well; a particularly popular dish is cod in beer batter. To prepare it, fresh cod fillet is used, and the batter is prepared from a dark type of foamy drink. Pieces of tender white fish meat with a crispy golden crust are served with beer - it’s simply impossible to tear yourself away from such a meal!

As you know, the children of Albion honor traditions, and, what is most surprising, not in words, but in deeds. Timetabl is a world-famous gastronomic daily routine, when work “fits” into the breaks between meals. It’s this English diet, what kind of English cuisine we’ll talk about now...

What do the British eat for breakfast?

The British have breakfast from 8 to 8.30 in the morning, just like us. Both in the north and south of the island they certainly eat oatmeal in the morning. True, the Scots stubbornly prepare it from oatmeal, and the British from oatmeal. In the north, oatmeal is complemented by smoked herring or haddock. In the south they prefer scrambled eggs and bacon, fried kidneys, sausages, and toast with butter. The Scots choose heather honey, jam and jelly as sweets. The British - fresh fruit and orange juice. Young people claim that oatmeal is now eaten only by ghosts in ancient castles, and have become addicted to muesli. But everyone, without exception, pays tribute to strong tea with milk - a tradition!

Second breakfast - lunch

The second breakfast, from 12 to 14 o'clock, is light for those who dine in the evening, and hearty, replacing lunch for those who only have dinner in the evening. Light - scrambled eggs and ham, dense - roast beef or lamb with fried potatoes and vegetables. For dessert they eat puddings and all kinds of cookies. And the meal ends with strong tea again.

Lunch - for the evening

Voltaire called England a country of dinners, and its inhabitants - a people who dine. And indeed, lunch here is quite substantial. The traditional time for this meal is 19-20 hours, and they usually serve appetizers, salads, soups, roasts with vegetables, fish, sweet dishes and, you guessed it, strong tea.

Tea and the Samurai Code

There is a special conversation about tea in England. The tea drinking culture in this country is a bit like the samurai code in Japan. It is difficult to imagine that the British once did not know the taste of tea at all - only in 1664, Charles II was presented with two pounds of dry “Chinese leaf” by merchants of the East India Company. But the British did not organize “tea riots”, but immediately appreciated the tart taste, wonderful aroma and wonderful healing properties of the divine drink. A prominent British statesman, Sir William Ewart Gladstone, famous for his aphorisms, once remarked: “If it’s cold, tea will warm you, if it’s hot, it’ll cool you down, if you’re depressed, it’ll cheer you up, if you’re excited, it’ll calm you down.”

Perhaps the main secret of the popularity of tea on the shores of Foggy Albion lies in the character of the islanders. The British are prone to a calm, almost ritual regularity of life, and the new drink gave them the opportunity to conveniently organize their daily routine.

By English standards - Five-o-clock

Tea has become both a metronome and a tuning fork of life. “It’s easier to imagine Britain without a queen than without tea,” the British joke and drink tea in the morning in bed at breakfast. at lunch, in the middle of the working day (every company takes a special break - tea bgeak), in the evening at home. But tea becomes the real king in Five-o-Clock.

This is holy time: no matter what happens in the world, millions of British people, from the clerk to the queen, certainly drink tea. Even if you are up to your neck in urgent work, do not try to force your English colleagues to abandon the ritual - it is futile. The five o'clock tea party has become so firmly ingrained in the flesh and blood of the nation that it is difficult to believe in its not so venerable, by English standards, age. Five-o-clock. Believed to have been brought into fashion by Anne Maria, Duchess of Bedford, a lady-in-waiting to Queen Victoria, in 1840.

Tea in Great Britain is prepared according to all the rules. The kettle is scalded, the tea leaves are added (1 teaspoon per cup), and boiling water is poured over it. Real English tea is drunk with milk or cream, but our favorite tea with lemon and sugar is called Rasian tea. Cookies, pies with candied fruits or nuts, biscuits, crispbread, cucumber sandwiches and thinly sliced ​​bread with butter are served with tea.

How to cook English roast beef

Having learned what the cuisine of England is like, You and I are quite capable of preparing a traditional English dish - beef roast, or, more simply, a fried piece of meat. The recipe is extremely simple, the cooking time depends on what result you want to get at the end: deep-fried meat, medium-roasted or rare (I note that for those who like such experiments, you need to be confident in the meat supplier).

So, let's start cooking roast beef in English.

1. Wash the meat (loin, thin edge or tenderloin), cut off the tendons, rub with salt, and you can sprinkle with freshly ground black pepper. They take a large piece of meat, I did not indicate its weight, any piece of at least 1 kg will do.

2. Then place the whole piece on a dry, very hot frying pan and fry on all sides.

3. Put in the oven, the meat should be baked until it is ready. Don’t forget to water it with the released juice every quarter of an hour. If there is not enough juice, you can add water or a little broth.

A few words about the baking time, I deliberately did not write how long to bake the meat, since it depends on what kind of roast beef you want to get - deep-fried, medium-rare or rare.

4. When the roast beef is ready, it needs to be cut into slices and beautifully placed on a plate.

As a side dish for roast beef in England, they usually serve green peas with sliced ​​boiled carrots, seasoned with butter, or potatoes (in any form: fried, boiled or mashed) and put horseradish on the table. Yes, and don’t forget to pour the strained juice released during frying and melted butter over the meat. You can also serve any vegetable salad and pickled vegetables with the roast beef.

Bon appetit!

I suggest watching a video recipe on how to prepare another English dish that will be appreciated by all meat-eaters and, first of all, men - Wellington beef.

Friends, if you liked the article, then vote for it by clicking the social network buttons. This is how you say thank you to the blog. And also don’t forget to subscribe for new goodies. I look forward to your feedback, it is very important for me to know your opinion, this will make the site more interesting and useful. I will be glad to see you among the participants of the Tasty Cuisine group on VKontakte.
Sincerely, Lyubov Fedorova.

It is firmly ingrained in the heads of book lovers that D’Artagnan loved Angevin wine, and Pontius Pilate loved Falernian wine. James Bond loved bechamel sauce, and Chichikov ate brains and peas in a tavern. To describe is not to cook; the pages of novels are full of unusual dishes. Especially good for science fiction writers. You need to feed the heroes on an alien planet - once, and there will be edible glowing moss there. Sometimes writers “revive” forgotten dishes, sometimes they find real, but exotic ones. And it happens that someone brings to life the food of your favorite characters, which did not exist before. So, let's put together a sample menu for a literary restaurant.

1. Cream “Margot”

Remember how Ostap Bender consoled Kisa Vorobyaninov: “We will wear cambric foot wraps and eat Margot cream.” But does this cream really exist? In the era of Ilf and Petrov they did not do this. But there was Margot ice cream from the popular cookbook by Fanny Merry Farmer. The recipe went like this:

“Fill a champagne glass with vanilla ice cream. Top it with whipped cream, sweetened with pistachio syrup, which gives it a subtle greenish tint. Garnish the ice cream with pistachios and Malaga grapes, cut in half.” Since in English ice cream is ice–cream, Ostap Bender was not much mistaken. However, today you can find on the Internet a lot of recipes and the cream glorified in the novel.

2. Bertie Botts jelly beans

The world of Harry Potter is full of memorable dishes. Wizards love firewhiskey and butterbeer, kids love Fortescue's ice cream, jumping chocolate frogs and, of course, Bertie Bott's jelly beans. Harry Potter tries it for the first time on the train, on the way to Hogwarts School of Wizardry.

“You better be careful,” Ron advised, noticing that Harry had picked up a packet of jelly beans. - It says there that they have very different tastes, so this is the true truth. No, there are quite normal tastes - orange, say, or chocolate, or mint, but sometimes you come across spinach, or kidneys, or tripe. George claims that he once came across a piece of candy that tasted like snot.”

Today you can freely buy multi-colored Bertie Botts, although without too radical tastes. And I drank butterbeer in Lviv at the Harry Potter cafe. Tasty!

3. Stew from the Sister Islands

George Martin in his series of novels “A Song of Ice and Fire” deliciously described the cuisine of the inhabitants of Westeros. In response to requests from fans of the saga, a gastronomic guide to the world of Game of Thrones was published. Many dishes are based on real recipes from medieval cuisine, but it is proposed to replace dragon eggs or camel meat with available ingredients. The book includes wild ox baked with leeks, locusts with spicy honey, Black Castle salad, frozen blueberries with Bastard cream... Here, for example, is a stew from the Sister Islands:

“The beer was brown, the bread was dark, the stew was the color of cream. She served it in a pot made from a hollowed-out stale log. The broth was rich, with leeks, carrots, barley and turnips of two colors: white and yellow, and in this stew generously seasoned with cream and butter you could taste the shellfish and cod, and crab meat. It was food that warmed you to the very bones - just what the soul asked for on a rainy, cold evening.”

4. Moose lips in sweetened vinegar

In Vladimir Korotkevich’s “Dzikim Palyavanni of Karal Stakh,” the intelligent Andrei Beloretsky comes to visit Pan Dubotovka and finds himself at a riotous noble feast.

“What about geta?” - I’m experiencing, hanging around the videls at the wrong place for the talers.

You are my kahanenki, geta lasinya lips ў padsalodzhanym vatsatse. Eat, brother, be quiet. Geta strava for volataŞ. Our products, the land of their fluff, were not bad. Yesh, abavyazkova ikh esh.”

Whether such a dish - moose lips in sweetened vinegar - was real, opinions were divided. But it went to wander through historical literature, decorating the tables of noble heroes. The delicacy, by the way, is still real, although it is usually prepared differently.

5. Kurdelny cream

During one of his trips, Stanislaw Lem's hero, astronaut Ijon Tikhy, ends up on the planet Entevropia, where the basis of civilization is some Sepulki.

“I tried in vain to understand what it could be; Finally, around midnight, refreshing myself with curdel cream in a bar on the eightieth floor of a department store, I heard the hit “Ah, Tiny Sepulka” performed by an Ardritan singer.

What are sepulki, Iyon and we will never know. And curdled cream hints at another stronghold of Enteropia civilization - curdled cream. “Since this animal, in the process of evolution, adapted to meteorite fallout by growing an impenetrable shell, the curdl is hunted from the inside. To hunt Kurdel you need: a) at the introductory stage - primer paste, mushroom sauce, green onion, juice and pepper; b) at the decisive stage - a rice panicle, a time bomb." The hunter coats himself with paste and sauce, the curdle swallows it... Next is a matter of technique: install a bomb and use pepper to induce vomiting in the animal. The mentioned kurdel cream indicates that the natives not only live in kurdels and eat them, but also receive milk from them.

6. Leeches made from chocolate dough

The hero of Volkov's children's book "Oorfene Deuce and His Wooden Soldiers" decided to take the place of his deceased mistress, the evil sorceress Gingema. However, an evil wizard is supposed to eat mice and leeches. To confirm his authority, Urfin plans to deceive.

“The courtiers shook when they saw what the cook brought. On one dish there was a pile of smoked mice with screw tails, on the other there were black slippery leeches...

In the deathly silence of those present, Oorfene ate several smoked mice, and then brought a leech to his lips and it began to wriggle in his fingers.

But how surprised the viewers of this unusual picture would be if they learned a secret known only to the king and the cook. The magic food was a clever counterfeit. The mice were made from tender rabbit meat. Baluol baked leeches from sweet chocolate dough, and the dexterous fingers of Oorfene Deuce made them squirm.”

7. Lebmas

Remember how Tolkien’s hobbits were helped out by the elven bread received from the beautiful Galadriel on the road to Mordor? This bread is called lembas and is specially designed for long journeys. It is light, does not become stale, does not lose its qualities, but quickly replenishes strength. Thin cakes, crumbly, light brown on the outside and creamy on the inside, are stored wrapped in mallorn leaves. A small piece of lembas lasts for the whole day. The recipe is strictly guarded by the elves. Tolkien fans even calculated the calorie content of lembas: one flatbread should contain 2,638 calories.

8. Herakliophorbia-4

The eccentric scientists from H.G. Wells' novel "Food of the Gods" come up with a substance that can accelerate the growth of a living creature. It is called “Heracliophorbia-4”, or “Food of the Gods”. Alas, the miracle powder, which was tried to replace food or be used as a supplement, brings innumerable disasters. At first, experimental chickens and wasps, worms and rats who accidentally got to the powder turn into monsters and terrorize people. Then the people who have grown into giants go crazy and start behaving aggressively. In general, the author honestly warned humanity against all kinds of food additives.

9. Eternal Candy

Willy Wonka's factory from Roald Dahl's book "Charlie and the Chocolate Factory" produces smiling candies, jam-gin and grogol-nog, exploding lollipops, glowing lollipops for nighttime feeding, filling caramel "Down with the Dentists", invisible chocolates for eating in class, chewing gum , replacing a three-course meal.

But the main invention is the eternal candy. It looks like a big green glass ball.

“Eternal lollipops! - Mr. Wonka exclaimed proudly. - My new product! I came up with them for children who don't have much pocket money. You put the eternal lollipop in your mouth and suck, and suck, and suck, and suck, and suck, but it doesn’t shrink one bit!”

10. Signature Dish of the restaurant “At the End of the Universe”

In the restaurant “At the End of the Universe”, the heroes of the novel by Douglas Adams meet the main local specialty - the Signature Dish.

Cook deliciously, and most importantly - quickly!

Salad with champignons and tomatoes © Depositphotos

In the frantic pace of life, there is often no time left for rest, and if you spend hours at the stove, then you won’t even want to eat. We need food, because it brings energy and pleasure, so we offer you a selection of recipes where you will need literally 15 minutes to prepare dishes.

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Egg, Bacon and Parmesan Salad

Salad with egg, bacon and parmesan © Depositphotos

Ingredients:

• White bread - 150 g
• Romaine salad - 300 g
• Chicken egg - 4 pcs.
• Garlic - 8 g
• Bacon - 70 g
• Lemon - 60 g
• Parmesan - 25 g
• Ground black pepper - to taste
• Sea salt - to taste
• Olive oil - 25 ml.

Preparation:

1. Crush, peel and finely chop half the garlic. Cut the crust off the bread and tear it into pieces with your hands.
2. Drizzle with oil and sprinkle with garlic, salt and pepper the bread and bake in the oven for about 5-7 minutes.
3. Boil the eggs.
4. Grate the cheese, finely chop the bacon and squeeze in lemon juice.
5. Mix the juice with oil and the remaining garlic, pepper.
6. Tear the lettuce leaves, pour in the dressing, then add bacon, bread, Parmesan and eggs. Mix.

Baked apples with honey and nuts

Baked apples with honey and nuts © Depositphotos

Ingredients:

• 6 medium sour apples
• 1 small cup walnuts
• 3 tablespoons honey
• 1 tablespoon sugar

Preparation:

1. Wash the apples, cut off the top and cut out the core and pulp from the inside of the apple.
2. Mix honey with chopped nuts. Place inside an apple.
3. Bake in the oven at 180 degrees for 15-20 minutes.

Spicy salmon with asparagus

Spicy salmon with asparagus © Depositphotos

Ingredients:

• Ground cumin - 0.5 tsp.
• Ground chili - 0.5 tsp.
• Salt - 2 tsp.
• Olive oil - 2 tbsp. l.
• Salmon fillet - 4 pcs.
• Asparagus - 400 g.
• Lemon juice 2 tsp.

Preparation:

1. Mix dry ingredients.
2. Grease the baking sheet and salmon fillets with oil. Bake for 8-10 minutes in the oven at 160 degrees.
3. Sprinkle half of the spices over the fish.
4. Boil asparagus for 2-3 minutes.
5. Mix lemon juice with spices, juice on a baking sheet and pour over asparagus and fish.

Omelet with vegetables and cheese

Omelette with vegetables and cheese © Depositphotos

Ingredients:

• Eggs - 3 pcs.
• Medium tomato - 1 pc.
• Large champignon - 1 pc.
• Mozzarella - 1/4 pcs.
• Any Dutch cheese - 20 g
• Parmesan - 1 tsp.
• Salt, pepper - to taste
• Olive oil - 1 tbsp. l.
• Milk - 30 g
• Basil (fresh or dried) to taste

Preparation:

1. Mix eggs with milk and beat.
2. Pour the egg mixture into a hot frying pan with oil. Add salt.
3. Chop the mushroom and tomato and add to the pan.
4. First add the mozzarella, then grate the Dutch cheese, cover and simmer for 5 minutes.
5. At the end, grate Parmesan cheese onto the finished omelette and sprinkle with basil.

Pasta with seafood in cream

Pasta with seafood in cream © Depositphotos

Ingredients:

• 400 g linguine pasta,
• 500 g sea cocktail,
• 300 ml cream,
• 2 cloves of garlic,
• 2-3 shallots,
• Olive oil,
• Salt, pepper, nutmeg,
• Basil

Preparation:

1. Chop the onion and garlic.
2. Cook the pasta al dente.
3. Fry the onion and garlic in oil until soft, add cream, salt, pepper, add nutmeg and simmer a little over the heat.
4. Add seafood to the sauce and heat for 5 minutes.
5. Add pasta to sauce, stir and heat for a minute.
6. Garnish with basil.

Mushroom cream soup

Cream of mushroom soup © Depositphotos

Ingredients:

• Champignons - 400 g.
• Butter - 10 g.
• Cream 10% - 125 g.
• Small onion - 1 pc.
• Bread - 2 slices
• Salt, pepper - to taste

Preparation:

1. Throw the champignons into boiling water, boil for 5 minutes, add salt.
2. Grind 2/3 of the mushrooms in a blender, add the onion and 0.5 tbsp. mushroom broth.
3. Boil the mixture for 7 minutes with butter, add cream and bring to a boil.
4. Add spices and garlic. Let it brew for a minute.

Pork in sweet and sour sauce

Pork in sweet and sour sauce © Depositphotos

Ingredients:

• 500 gr. pork
• Soy sauce 100 gr.
• Canned pineapples - 300 gr.
• 1 tbsp. l. flour
• 1 tbsp. l. starch
• Tomato paste - 4 tbsp. l.
• Apple cider vinegar - 2 tsp.
• Granulated sugar 40 gr.
• Greens to choose from
• Salt pepper
• Vegetable oil for frying

Preparation:

1. Slice the pork, pour in soy sauce, add starch and flour.
2. Fry pineapples in oil, add pork.
3. Mix vinegar, tomato paste and sugar. Pour the mixture into the pan, add pineapples and simmer for about 10-15 minutes. You can add syrup from a can of pineapple.

Chinese fried rice with egg and onion

Chinese fried rice with egg and onion © Depositphotos

Ingredients:

• 1.5 tbsp. long grain rice
• 3 eggs
• 2 tbsp. l. vegetable oil
• 1 clove of garlic
• 3 pcs. feather of green onion
• 130 g boiled or frozen green peas
• 3 tbsp. l. light soy sauce
• 1 tsp. salt

Preparation:

1. Rinse the rice and dry a little. Boil until almost done.
2. Leave the rice to cool slightly (it is better to cook the rice the day before).
3. Beat the eggs and fry in a frying pan until they are ready.
   Chop the garlic and onion, heat the oil and put the rice in, heat and fry.
4. Add onion, garlic, peas and soy sauce. Stir.
5. Add eggs and salt.

Cream of spinach soup

Cream of spinach soup © Depositphotos