{"id":10845,"date":"2014-11-22T18:55:31","date_gmt":"2014-11-22T18:55:31","guid":{"rendered":"http:\/\/www.thesojournseries.com\/bavaria\/?p=10845"},"modified":"2014-11-22T18:57:16","modified_gmt":"2014-11-22T18:57:16","slug":"great-british-cooking","status":"publish","type":"post","link":"https:\/\/www.thesojournseries.com\/bavaria\/great-british-cooking\/","title":{"rendered":"Great British Cooking"},"content":{"rendered":"

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Is there a better gift for a British Expat who has lived away from its shores for a while?<\/p>\n

This patriotic book contains every recipe you will have dreamt about, and plenty more besides. \u00a0Some of which you might not have been that fond of before, but have developed strange cravings for since (that happens believe me!). \u00a0 From Battenberg construction instructions (and yes, it is English before you ask!) to good old Beef Stew and Dumplings. \u00a0 \u00a0And then from recipes for Toad in the Hole, StarGazy Pie, and crumpets and muffins besides, Parragon have included them all…<\/p>\n

And once you’ve read it from cover to cover (which you will as soon as you get your hands on a copy) savouring the delicious photography, and remembering fond dishes past, you will realise that the recipes in it aren’t overly complicated \u00a0(most have 7 steps or less). \u00a0 It’s a book I think even my younger sister would be confident to create something from (the poor thing has had to endure years of us teasing her about her “skills” in the kitchen), and not just leave it to collect dust on a shelf.<\/p>\n

The first recipe we made from Great British Food<\/a> was a good old Broccoli & Stilton Soup (as depicted above). \u00a0You can find Stilton in Munich, I get it from the Viktualienmarkt when cravings have called…<\/p>\n

Ingredients: \u00a0 50g butter, 2 chopped onions, 1 potato peeled and diced, 2 litres vegetable stock,1\u00a0broccoli\u00a0crown, 200ml double cream, 200g Stilton, 4\u00a0slices toasted French bread, pepper, 10g snipped chives (optional)…<\/em><\/p>\n

Method: \u00a0 1. \u00a0 Heat the butter in a large saucepan over a medium heat. \u00a0Add the onions and cook, stirring frequently for 5-8 minutes or until soft. \u00a0 Add the potato and stir, then add the stock and bring to the boil. \u00a0 Reduce the heat and simmer for 5 minutes. \u00a0 2. \u00a0 Add the\u00a0broccoli\u00a0and cook,\u00a0stirring occasionally for a further 5 minutes. \u00a0 Season to taste with pepper. \u00a0Transfer the soup to a food processor or blender, and process until smooth. \u00a0Return to a clean saucepan. \u00a0 3. \u00a0Add 150ml of the cream and 150g of the cheese to the soup and cook over a low heat until the cheese has melted. \u00a0 \u00a04. \u00a0 Mash the remaining cheese with the remaining cream in a bowl and pile onto the toast slices. \u00a05. \u00a0Serve the soup hot in individual warmed bowls, topped with cheesy toast slices and sprinkled with a few chives. \u00a0<\/em><\/p>\n

This is a good recipe – easy to make, and easier to eat (not one to pick if you are on a diet though!)… \u00a0Of course we also had to see if the fish and chips recipe was up to much, and I am happy to report that they were pretty authentic too…<\/p>\n

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Homemade fish and chips. No mushy peas though sadly. @parragonbooks #fishandchips<\/a><\/p>\n

A photo posted by Emma (@bavariansojourn) on