TraditionalEnglish cuisine

recipes associated with England. It has distinctive attributes of its

own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India during the time of the British Empire and as a result of post-war immigration.

English cuisine

England was historically characterized by its simplicity of approach and

a reliance on the high quality of natural produce. It is possible the effects of this can still be seen in traditional cuisine.
Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish.

food eaten from newspaper with salt and malt vinegar, and

pies and sausages with mashed potatoes, onions, and gravy, are now matched in popularity by curries from India and Bangladesh, and stir-fries based on Chinese and Thai cuisine. Italian cuisine and French cuisine are also now widely adapted. Britain was also quick to adopt the innovation of fast food from the United States, and continues to absorb culinary ideas from all over the world while at the same time rediscovering its roots in sustainable rural agriculture.

Muffins. English muffins are a yeast-based dough as you can

see in this English Muffin recipe. They are a delicious tea-time treat, toasted and served warm with butter or filled, they make a lovely sandwich.

English Muffins

will keep for several days in an airtight tin.

Prep Time:

2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

How to make better muffins

granulated sugar
2 tsp baking powder
1/2 tsp

baking soda
1/2 tsp salt
3/4 cup well shaken cold buttermilk
3 oz (3/4 stick) unsalted butter, melted
2 large eggs
2 tsp finely grated lemon zest or orange zest
1 tsp pure vanilla extract
1,5 cups blueberries

room temperature. You can also swap blueberries to any other

kind of berries./

Center the rack in the middle of the oven and preheat the oven to 375F. Lightly coat 12 cup standard muffin pan with nonstick spray.

baking soda, baking powder and salt.

butter, eggs, vanilla and not so liquid lemon zest

gently with a rubber spatula just until moistened. Do not

beat until smooth. Otherwise muffins will have a coarse texture.

few times just enough to incorporate blueberries into batter.

about 2 1/4 inches in diameter fill the muffin cups

3/4 full.

for about 20 minutes until they are golden and spring

back when you press the center of the muffins

sugar with cinnamon (cardamom optional) and keep it ready until

you will need it.

you give it a rest before handling them further. 10-15

minutes is sufficient enough.

the pan one at a time. Brush the top of

the muffins with the butter (or simply dip the tops in butter) and roll in the cinnamon sugar to coat. Place the muffin on a wire rack to cool them completely.