Search results
Results From The WOW.Com Content Network
The milk-cream strudel is an oven-baked pastry dough stuffed with a sweet bread, raisin and cream filling and served in the pan with hot vanilla sauce. [67] Mille-feuille: France: The mille-feuille ("thousand sheets"), vanilla slice, cream slice, custard slice, also known as the Napoleon or kremschnitt, is a pastry originating in France.
Today, the pasty is the food most associated with Cornwall. It is a traditional dish and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made, and some shops specialise in selling pasties. The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction.
This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...
Faggots may also be made with beef. [8] Another variation of the faggot is pig's fry (testicles) wrapped in pig's caul: the pig's fry and boiled onions are minced (ground) together, then mixed with breadcrumbs or cold boiled potatoes, seasoned with sage, mixed herbs and pepper, all beaten together and then wrapped in small pieces of caul to ...
A cream pie made with a rich custard made from milk, cream, flour, eggs, and shredded coconut in a pastry or graham crumb crust, usually topped with whipped cream and toasted coconut. Cookie cake pie: United States: Sweet A combination of cookie dough and cake batter baked together in a pie crust. Corned beef pie: United Kingdom: Savory
Irish Sausage Rolls by Gemma Stafford. This Irish sausage roll recipe brings you an ultimate comfort food packed with meaty goodness and wrapped in a blanket of the easiest homemade flaky puff pastry.
The dish consists of meat, such as chicken or fish, boiled and pounded with blanched almonds and milk into a smooth paste. This is then cooked gently with sugar. [4] An earlier recipe for "mortrose of fyshe" (fish mortis) is given in the 1390 cookery book, The Forme of Cury, written for King Richard's cooks.
The clanger is an elongated suet crust dumpling, sometimes described as a savoury type of roly-poly pudding. [5] [6] Its name may refer to its dense consistency: Wright's 19th-century English Dialect Dictionary recorded the phrase "clung dumplings" from Bedfordshire, citing "clungy" and "clangy" as adjectives meaning heavy or close-textured.