How To Make Poached Eggs

Ingredients :- 

Poached Eggs

• Fresh Eggs 
• Water
• White vinegar (optional)

How To Make It :- 

Fill the pan about two-thirds of water and bring it to boil.

Add 1-2 teaspoons of white vinegar to the water. 

Crack an egg into a small bowl.

Turn down the gently boiling water to a simmer. Spin the simmering water to cool before dropping the egg.

Carefully drop the egg into the center of the barely simmering water. 

To help maintain the shape of the egg, swirl around it in a circular motion.

Wait 3-5 minutes until cooked. You will know that the egg is cooked when the whites are set and the yolks begin to thicken.

Remove the poached egg with a slotted spoon. 

Ready To Serve.

How to Make Scones

Ingredients :- 

For the scones

• 2 cups plain flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 3 tbsp sugar
• 1 stick cold butter
• 1/2 cup cream
• dash of salt

For the glaze

• 1 egg
• 1/4 cup of milk or cream

How To Make It : - 

Pre-heat the oven to 375F/190C.

Mix the flour, baking powder, baking soda, sugar, and salt in a large bowl. Whisk until well blended.

Cut the stick of butter into small chunks. Put into the flour mixture.Mix the butter and flour mix until it resembles a coarse meal.

Pour the cream into the mix and knead into it. Keep adding the cream until the mixture holds. 

Wrap dough in plastic wrap. 

Chill in refrigerator 15-20 minutes.

While the dough chills... 

sprinkle flour on a clean counter to roll out the dough. 

Lightly coat a baking sheet with butter. 

Crack the egg into a bowl and beat with dollop 1/4 cup cream.

Remove dough from fridge. 

Unwrap the plastic wrap, and using a knife, cut the dough in half.

Re-wrap the remaining half of the dough and put it in the fridge.

Put the dough on the floured surface. 

Traditional scones are gathered into a round, patted flat, and cut into wedges like a pie. 

The wedges are then put on a baking sheet. 

For fancier scones, using a floured rolling pin, roll out the dough until it's 3/4 in. to 1/2 in. thick, depending on preference. 

Using a cookie cutter, cut out as many shapes 

Put the scone shapes onto the baking sheet. Brush with the beaten egg mixture.

After they're all brushed, put baking sheets into the oven. Bake for 13-15 minutes or until golden. 

Repeat the steps with the remaining dough.

Cool on a wire rack. 

Ready To Eat.

How To Make Fish and Chips

Ingredients : - 

• 4 large potatoes, peeled and cut into strips
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup milk
• 1 egg
• 1 quart vegetable oil for frying
• 1 1/2 pounds cod fillets

How to make it : -

Place potatoes in a medium-size bowl of cold water. 

In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.

Preheat the oil in a large pot.

Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.

Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown.Drain well on paper towels.

Ready To Serve.

How To Make Scrambled Eggs

Ingredients :- 

• 8 eggs
• ½ cup whole milk
• 2 Tbsp clarified butter or whole butter
• Salt and white pepper to taste

How To Make It :-

Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.

Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.

Add the milk to the eggs and season to taste with salt and white pepper. Then beat them together.

When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.

With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, though. Try to keep the curds as large as possible. 

Transfer to a plate and they are ready to serve.

How To Make Sunday Roast

Sunday Roast Consists of Yorkshire pudding, Roast Beef and gravy, Roasted Vegetables, Horseradish cream, Brussels Sprouts and Boiled Peas. Then it is Served together.

1. FOR THE YORKSHIRE PUDDINGS: 

Ingredients: - 

• 1 cup flour 
• 1⁄2 tsp. salt 
• 2 eggs, lightly beaten 
• 1 cup milk 

How To Make It:- 

Mix together flour and salt into a mixing bowl. Add eggs and milk to flour, whisking constantly, until batter is smooth. Cover with plastic wrap and refrigerate overnight.

To finish the yorkshire puddings, put about 1 tsp. of the reserved drippings from the bowl into each mold of two 4-mold yorkshire pudding tins or about 1/4 cup of the drippings into a large baking dish and put into oven until hot. Stir prepared batter until smooth, then pour into hot molds or dish and immediately return to oven. Bake until puffed and golden brown, about 30 minutes.

2. ROAST BEEF AND GRAVY: 

Ingredients:- 

• 1  8–12-lb. rib roast of beef 
• 4-oz. piece beef fat 
• Salt and freshly ground black pepper 
• 2 tbsp. flour 
• 1 1⁄2 cups red wine 

How To Make It : -

Preheat oven to 325°. Put beef, meaty side up, and beef fat into a heavy-bottomed roasting pan and generously season with salt and pepper. Roast meat until internal temperature reaches 120° for rare, 130–135° for medium rare, and 140° for medium, 3–4 1/2 hours.

Transfer roast to a warm serving platter or a carving board and loosely cover with foil. Increase oven temperature to 450°. Discard rendered piece of beef fat, then pour off all but about 3 tbsp. of the pan drippings into a bowl. Set pan and bowl aside.

To make the gravy, put the reserved pan with the drippings on top of stove and heat over medium heat until hot. Add flour and cook, stirring constantly, until lightly browned, about 1 minute. Add wine and cook, scraping up any browned bits, until reduced by half, about 8 minutes. Add the reserved vegetable cooking water and cook for 3–4 minutes more. Stir in any meat juices accumulated from platter and season to taste with salt and pepper. Keep warm over low heat.

3. ROASTED VEGETABLES: 

Ingredients: -

• 4 lbs. russet potatoes, peeled and quartered 
• 1 1⁄2 lbs. small carrots, peeled and trimmed 
• 1 1⁄2 lbs. parsnips, peeled, trimmed, and quartered lengthwise 
• Salt 
• 1 cup flour 
• Freshly ground black pepper 

How To Make It :- 

Put potatoes, carrots, and parsnips into a large pot of cold salted water and bring to a boil over high heat. Reduce heat to medium and parboil vegetables, about 10 minutes. Drain, reserving 1 1/2 cups of the cooking water, and set both aside.

To finish the roasted vegetables, put about 1/2 cup of the reserved drippings from the bowl into another large roasting pan and put into oven until fat is hot. Meanwhile, put flour and salt and pepper to taste into a large, wide bowl. Dredge potatoes, carrots, and parsnips in seasoned flour, shaking off excess. Remove pan from oven, add flour-coated vegetables, and turn to coat in the fat. Return pan to oven and roast vegetables, turning several times, until golden, 30–45 minutes.

4. HORSERADISH CREAM: 

Ingredients: -

• 1 cup heavy cream 
• 1⁄4 cup prepared horseradish 
• 1 tsp. white wine vinegar 
• Salt and freshly ground white pepper 

How To Make It: -

Whisk cream in a medium bowl until medium-soft peaks form. Fold in horseradish and vinegar, then season to taste with salt and pepper. Transfer to a serving bowl and refrigerate until ready to use. 

5. BRUSSELS SPROUTS: 

Ingredients:-

• 3 lbs. brussels sprouts, trimmed 
• Salt 
• 3 tbsp. butter 

How To Make It : -

Put brussels sprouts into a medium pot of cold salted water and bring to a boil over high heat. Reduce heat to medium and cook until just soft, about 10 minutes. Drain, return to pot, and cover to keep warm.

6. BOILED PEAS : -

Ingredients : -

P1 Bowl of green peas.

How To Make It : -

Bring a medium pot of salted water to a boil over high heat. Add peas and cook until soft, 3–8 minutes. Drain, return to pot, and cover to keep warm.


To serve the Sunday roast, transfer roasted vegetables to a warm serving platter. Unmold yorkshire puddings to a serving plate. Transfer gravy to a warm gravy boat. Transfer brussels sprouts and peas to two separate warm serving dishes, add butter to each, and season to taste with salt. Carve roast at table and serve with the roasted vegetables, yorkshire puddings, gravy, brussels sprouts, peas, and horseradish cream.

How To Make English Muffins

Ingredients : -

• 225 ml milk
• 2 tsp dried yeast
• 1 tsp sugar
• 450g plain flour
• 1 tsp salt
• 55g lard

How to make it : - 

Put the milk and 55 ml water into a saucepan and heat gently until just warm enough for you to dip your finger in comfortably. Put the warmed milk into a small jug and add the sugar and the yeast, mix lightly and leave in a warm place for about 15 minutes and the mixture has a lightly bubbling top.

Sift the flour into a roomy baking bowl, add the salt and stir. 

Make a well in the center of the flour and pour the yeast and milk mixture in.

Mix all the ingredients together until a soft, non-sticky dough is formed; if the dough feels dry a little add more water a drop at a time, too wet add a little more flour.

Place the dough on a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic. 

Put the dough back into the baking bowl, cover with a clean, dry tea towel and leave in a warm (not hot) place until the dough has doubled in size, this could take up to an hour, so be patient.

Once risen, tip the dough back onto the floured surface and roll out to ½ inch/1cm thick. Cut into 3 inch/7.5cm rounds. The dough may start to puff up again but simply roll it back to ½ inch. Place the muffins on a greased baking sheet and leave to rise for 30 minutes, again in a warm, but not hot, place.

Grease a heavy-based frying pan or griddle with a little lard, heat until hot but not burning. Add a few muffins, lower the heat and cook for 7 minutes on each side. Once cooked, put to one side, re-grease the pan or griddle and heat, then continue as above until you have used up all the dough.

Ready To Serve.

How To Make Hash Brown

Ingredients: -

• 4 medium potatoes 
• 2 tablespoons of butter
• 1 teaspoon salt
• 1/4 teaspoon pepper

How to make it :- 

Peel and wash  the potatoes.

Shred the potatoes in a bowl.

Squeeze out the moisture.

Heat a pan over a medium heat and add butter to the pan.

Once the butter has melted add the dry shredded potatoes to the pan and toss to coat with butter season with salt and pepper.

Once the potato has been coated with butter flatten it using a spatula to maximize contact with the hot pan. 

It should be no more than 1/2 an inch thick. 

Cook for 3-4 minutes on the first side, flip, then cook for 2-3 minutes on the other side.

The hash brown potatoes are ready when each side is crisp and golden brown.

Slide the hash brown from the pan, or lift using a large spatula. Cut it into halves or quarters.

Ready to Serve.

How To Make Baked Beans

Ingredients: :- 

• 3 tbsp fine salt
• 450 g dried haricot beans
• 2 tbsp oil
• 2 garlic cloves, crushed
• 1 small carrot, peeled and finely chopped
• 1 stick of celery, finely chopped
• 400 g tinned tomatoes, chopped
• 2½ tbsp tomato ketchup
• 1½ tsp cornflour

How to make it :- 

Dissolve the salt in 3.5 liters of water and add the beans. 

Leave to soak for at least eight hours, then drain and rinse. 

Put in a large pan and cover with fresh water. Bring to the boil, skim off the scum that rises to the top, then turn down the heat and simmer until just tender but not falling apart .

Meanwhile, make the sauce. Heat the oil in a medium pan over a moderate heat and add the garlic. Fry briefly, stirring, until fragrant, then add the carrot and celery. Turn the heat down and cook until well softened.

Add the tomatoes and ketchup and stir together. Season well and simmer for 10 minutes, then puree until smooth. Mix the cornflour to a paste with a little water, then whisk into the pan, followed by about 300ml water.

Add the beans and simmer for 15 minutes. 

Ready to Serve.

How to Make Black Pudding

Ingredients:- 

• 1 quart pig, lamb or goose blood
• 16 oz milk
• salt and pepper
• 1 lb. shredded suet
• 2 large onions, minced
• 1 oz oatmeal, toasted
• a length of sausage skin to stuff

How to make :- 

Bring a large stew pot 3/4 full of water almost to a boil.

Pour the blood into a deep bowl.

Add 1 tsp salt, stirring it constantly.

Strain with a sieve.

Add milk, mix well.

Add suet, minced onions, toasted oatmeal, 1 tsp salt and 2 tsp black pepper and mix well.

Fill skins using a sausage stuffing machine or a funnel with a large opening, making the sausages the length you require.

Cut each sausage leaving a length of skin on each end in order to tie them off.

Put the finished sausages in the water for a few minutes.

Prick each sausage with a cooking fork and turn them in the water.

Cook gently for about 2 hours.

Remove from pot and hang to let cool.

When cool, slice and fry.

Ready To Serve.

How to make French Toast

Ingredients:-

• 4 eggs
• 2/3 cup milk
• 2 teaspoons of cinnamon
• 8 thick slices 
• Butter 

How to make:-

In a medium bowl, whisk together the eggs, milk, and cinnamon.Whisk the mixture until well blended and pour into a shallow bowl, wide enough to place a slice of the bread you will be using.

Melt some butter in a large skillet over medium high heat. Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it. Shake off the excess, and place the bread slices onto the hot skillet.

Fry the French toast until browned on one side, then flip and brown the other side.

Serve hot with butter,