British food

I looove British food and I'm always looking for new recipes... one of my favourite is yorkshire pudding, which is a traditional and popular British dish, originating from the North-east of England it was used as a filler for poor people who couldn't afford much meat.
Today it's a traditional dish, served with gravy, roast beef and chips!!! It's fab guys, seems like you are in heaven!!! Here is a recipe for you:

Ingredients
vegetable oil
290ml/½ pint milk
4 eggs, beaten
255g/9oz plain flour, sifted
salt and freshly ground black pepper


Method
1. Preheat the oven to 220C.
2. Grease a Yorkshire pudding tin with a little vegetable oil. Place the tin in the oven to preheat.
3. Place the milk, eggs and seasoning in a bowl. Stir well to combine.
4. Whisk in the flour.
5. Remove the tin from the oven. Pour in the batter, filling each case only three quarters full.
6. Place the tin in the oven and bake for 10 minutes, or until puffy and raised.
7. Remove the puddings from the oven and serve.

If you have another recipe, please post it here!!! xxxx

Soufflé is considered a very sophisticated dish, yet soufflé recipes are actually quite easy and simple to prepare. Soufflé recipes can be sweet or savory and one of my favorite savory souffle's is a Cheese and Leek Soufflé.

Ingredients:


½ stick/55g butter + a little for greasing
1 medium leek, cleaned, white and green chopped into fine matchsticks
2 oz/55g all purpose flour
2 tsps Dijon mustard
½ pint/300ml milk
3 oz/ 75g grated Emmenthal cheese
4 large, fresh eggs, yolk and white seperated
Salt and ground black pepper

Preparation:


Serves 6


Heat the oven to 395°F/200°C.
Melt the butter in a large saucepan. Add the chopped leeks and cook gently until the leeks are soft but not brown.
Stir in the flour and mustard.
Add the milk a little at a time stirring thoroughly to create a thick, glossy sauce. Season with salt and a little pepper.
Add the egg yolks and beat well with a wooden spoon until completely incorporated.
Finally add the cheese and stir until all the cheese is melted.
In a clean bowl beat the egg whites with an electric whisk until stiff and firmly set (about 5 minutes).
Using a metal spoon, stir 2 tbsp of the egg white into the soufflé base to loosen the mix. Carefully fold in remaining egg whites in two parts. Be very gentle and try to retain as much volume as possible.
Lightly grease 6 individual ramekin dishes with a little butter. Gently spoon the mixture into the dishes filling to within ½"of the top. Place the ramekins onto a baking sheet and cook in the preheated oven for 15 minutes or until the souffles are golden and risen.
Serve immediately with a green salad and crusty bread. Be quick though, the souffle will sink in a few minutes.