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English breakfast

1. THE ENGLISH BREAKFAST

2. The English breakfast is certainly a meal high in calories . Given that English people have dinner in the late afternoon , they usually choose a very rich breakfast that may allow them either to skip lunch or to have a light one . Luch includes different dishes , and the cerimonial lunch foresees to put on the table a plate at a time . In many hotels you can find the “ buffet” where they offer typical English dishes . The most popular dishes of a typical English breakfast are: the well-known eggs cooked in different ways ( scrambled , poached or sunny- side up ), the unmissable bacon, sausages , tomatoes , mushrooms , beans and buttered toast. Breakfast strictly begins with an orange juice and ends with the famous English tea served with milk and jam. Among the various courses we can also find oatmeal or cornflakes with milk , smoked arangue and spicy kidneys .

3. SCOTTISH BREAKFAST

4. Shottish Breakfast is very different from Italian Breakfast. It is defined the “Full Schottish Breakfast” because it is more complete and elaborate thanany other breakfast. On the tables of Schottish hotels for example there aren’t the typical mouffin or croissants but other dishes such as: sausages, streaky bacon, salmon fried eggs, beans and mushroom. They also eat fresh fruits, yogur with cereals, tea and coffee.(1) The most important recipes are porridge and black pudding.   Porridge recipe: Scottish porridge is healthy, tasty and very easy to make. Bring water to the boil and than spinkle oats on top; Stir with a wooden spoon and than let oats simmer for 20 minutes; Add fruits, cinnamon or chocolate on top and your porridge is rady .

5. Black pudding: black pudding is a type of blood sausages made from pork fat and oatmeal. Cut the sausages and remove the skin; Fry the slices in butter or in oil until the edges are slightly criped and browned. (1)

6. AMERICAN BREAKFAST

7. On work or school days, one of the most common American breakfasts is simply cereal with milk. It's more common for children but still popular for adults. It is usually, but not always sweetened. Toast with jelly, butter, or both is also a common quick breakfast at home.(1) Other pastries such as donuts, croissants, and occasionally danish people are also eaten as quick breakfasts.(2) On weekends, when there's more time to cook or go out to a meal in an actual restaurant, eggs, bacon, and sausage are all common, in different styles. (3) The quintessential American breakfast is bacon and eggs, usually served with toasted bread. Another common weekend treat is pancakes. They are generally served plain with butter and maple syrup, but they can also be served with fruit and whipped cream, or nuts. Pancakes are also served with sausage or bacon, and less frequently with eggs. The most common American breakfast drinks are coffee, milk, and orange juice.

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9. IRISH BREAKFAST

10.   There is an old motto that says “Eat breakfast like a King, lunch like a prince and dine like a pauper” meaning it is wise to start the day with a large cooked breakfast. Such a motto could very much be applied to the traditional full Irish Breakfast. A large cooked breakfast of meat (bacon, sausages and black and white puddings), eggs, vegetables and potato all fried in creamery butter, it is served with a generous helping of homemade Irish soda or brown bread for soakage and washed down with a strong cup of breakfast tea such as Barry or Lyons tea (depending where you are) and a glass of orange juice. It is a meal that was traditionally concocted to prepare one for a full days heavy duty work on the farm on a cold winter morning and was comprised of the best local and homemade farm produce all cooked in butter in a frying pan. While today it is not possible to be eaten on most work mornings, the traditional full Irish serves as a staple treat for most households to indulge in on a lazy Sunday morning whilst reading the Sunday papers. And it is not just confined to mornings, it is a meal that can be eaten at any hour of the day depending on your liking.

11. While opinion may be divided on what constitutes an Irish breakfast from household to household the main ingredients remain the same, with the very best of Irish local ingredients comprising of meats such as good loin bacon or rashers, best of local sausages, black and white puddings (which are a type of sausage made up of pork meat, oats and spices and pork blood (in the black pudding)) eggs, mushrooms, tomatoes and cold cooked potato or potato bread (optional) all being used. These ingredients are then fried in a little knob of Irish butter in a frying pan and served with a helping of homemade bread, butter and jam at the side and finished off with a cup of tea or orange juice.

12. Roasted Potato Chips This method produces the most French-fry-like oven potatoes I know of.  The interior is airy and soft, and the exterior is crisp and golden.  Only use waxy potatoes, such as Yukon Gold or red potatoes; baking potatoes will not produce the desired result. Yellow or red potato, cut crossways into 1/2 inch slices Olive oil Salt Black pepper 1.  Preheat the oven to 425º F. 2.  Bring a pot of water to a boil.  Add the potato slices, and boil for 7 to 8 minutes.  Drain carefully.  The potatoes will be slightly soft, but not fully cooked. 3.  Gently toss the potatoes with enough olive oil to coat.  Sprinkle liberally with salt and pepper.  Spread in a single layer on a baking sheet, and transfer to the oven. 4.  Roast for about 10 minutes, then flip each potato slice over.  Roast for an additional 8 to 12 minutes, or until golden brown.   Remove and let cool slightly until ready to serve.