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English week at Restaurant- and food processing
The first week of 2011 will the students in restaurant- and food processing, work with traditonal English recipes. We will only use recepies for dishes originated from England, and will take pictures of them when we are cooking them. Sheperds pie, sunday Roast beef with Yorkshire pudding and gravy, roast potates, vegetables, sticky toffee pudding, banoffee pie, toad in the hole and cornish pasty will be some of the dishes we will prepare. Also traditonal English breakfast and 5 o'clock tea with cucumber sandwich, puff pastry and cornish/devon cream teas will be tried.
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Shepperds pie |