Презентация, доклад обучающегося по теме The Traditional English Meals

and 9:00,
Lunch - between 12:00 and 1:30 p.m.
Tea - anywhere from 5:30 at night to 6:30 p.m
Dinner (sometimes called Supper) - The main meal. Eaten anytime between 6:30 and 8:00 p.m. (Evening meal)

eggs, bacon, sausages, fried bread, mushrooms and baked beans all washed down with a cup of coffee. Now-a-days, however, a typical English breakfast is more likely to be a bowl of cereals, a slice of toast, orange juice and a cup of coffee.
Many people, especially children, in England will eat a bowl of cereal. They are made with different grains such as corn, wheat, oats etc.
In the winter many people will eat "porridge" or boiled oats.

at work will have a 'packed lunch'. This typically consists of a sandwich, a packet of crisps, a piece of fruit and a drink. The 'packed lunch' is kept in a plastic container.

parts of the UK.

is "meat and two veg". We put hot brown gravy, (traditionally made from the juices of the roast meat, but more often today from a packet!) on the meat and usually the vegetables. One of the vegetables is almost always potatoes.

meal is rarely eaten nowadays, apart from on Sundays. A recent survey found that most people in Britain eat curry! Rice or pasta dishes are now favored as the 'British Dinner'.
Vegetables grown in England, like potatoes, carrots, peas, cabbages and onions, are still very popular.

to eat the traditional Sunday Roast.

about two hours), two different kinds of vegetables and potatoes with a Yorkshire pudding. The most common joints are beef, lamb or pork; chicken is also popular.

apple sauce and lamb with green mint sauce. Gravy is poured over the meat.

cut diagonally across
2 oz / 50g golden raisins/sultanas
¼ tsp grated nutmeg
¼ tsp cinnamon
12 fl oz/ 350 ml milk
2 fl oz/ 50 ml heavy/double cream
2 large free-range eggs
1 oz/ 25g sugar
1 tsp vanilla extract

dish with a little of the butter. Spread each of the bread triangles with butter. [li]Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins/sultanas evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.
In a saucepan gently heat the milk and cream - DO NOT BOIL.
In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in color. Pour the warm milk over the eggs and continue beating until all the milk is added.
Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 mins.
Bake the pudding in the hot oven for 40 - 45 mins, until the surface is golden brown and the pudding well risen and the egg is set. Serve hot.
Bread and Butter Pudding reheats well covered with aluminum foil in a hot oven.

cold water
1/2 cup chopped pecans
1 teaspoon pure vanilla extract

heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.
Dash salt
1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars

heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.