RECETTES DE CUISINE   (Grande-Bretagne)


Bibliothèque Angellier

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Recettes salées, puis sucrées...


Beef Wellington

serves: 8

cooking time: 60 minutes

1.3kg fillet steak
225g mushrooms
3 small onion(s)
225g puff pastry
90g butter
1 tsp English mustard
1-2 tsp parsley
1 egg(s)
salt and ground pepper to taste
1. Preheat the oven to 220ºC. Soften a knob of butter and spread onto kitchen foil. Wrap the fillet steak and cook until pink. Leave to cool.
2. Peel and finely chop the onion. Then wipe and finely chop the mushrooms.
3. Heat some butter in a sauce pan and cook the mushrooms and onions until soft. Mix in the remaining ingredients and then allow to cool.
4. Roll the puff pastry into a thin oblong shape, ensuring that it is long enough to wrap around the meat. Spread the mushroom mixture over the pastry, ensuring that there is a 1.5cm area clear around the edges.
5. Place the steak in the centre of the pastry and wrap around the meat. Seal the edges around the steak by moistening the pastry and turn the parcel so that the join is on the underside.
6. Use any left over pastry to make a leaf shape and lay on the top of the parcel, along with several slits.
7. Beat the remaining egg and brush over the pastry and decorations before transferring to the oven. Bake for 20 minutes and then reduce the heat slightly to 190ºC and bake for a further 20 minutes.
8. Serve with Port wine sauce.



Chilli nut burgers with Marmite
Main course 4 people
  • 1.1 ounces Butter
  • 0.7 x Onion, chopped finely
  • 1 fluid oz. Celery, fresh, finely chopped
  • 0.3 x Pepper, green, chopped
  • 0.2 fluid oz. Chilli
  • 4.5 ounces Brazil nuts
  • 0.2 fluid oz. Marmite
  • 7 fluid oz. Vegetable stock
  • 1.4 ounces Wheat, broken
  • 1 fluid oz. Breadcrumbs, white
  • 1.3 x Eggs
  • Flour
  • 1 fluid oz. Oil
  • 1.3 x Avocadoes
  • 0.7 x Tomato, diced
  • 0.7 x Onion, chopped
  • 1.1 fluid oz. Kernels of corn, blanched
  • 0.6 fluid oz. Lemon juice
  • Salt
  • Pepper, black, ground
Preparation time:   11 minutes
Cooking time:   35 minutes
Level:   Quietly confident

  Required equipments: a saucepan, a mixer, patties and a grill.
  For preferences take freshly chopped chilli, finely ground Brazil nuts, cubed avocado and cracked bulgar wheat.
11 min. Preheat the grill in 7 minutes and beat the eggs. Melt the butter in the saucepan ans sauté the onion, celery, green pepper, and the chilli until soft. Add the nuts and cook for 4 minutes, stirring continuously.
35 min. Add the marmite and vegetable stock and bring the mixture to the boil. Simmer for 5 minutes. Mix in the bulgar wheat and the breadcrumbs and season with salt and pepper. Set aside to cool. In the meanwhile mix the avocados, tomato, onion, corn kernels and lemon juice together and serve with the burgers. Once cool, mix in the eggs. Shap into one pattie per person and dust with flour. Brush with oil and grill over a medium heat until brown and crisp, 10 to 15 minutes. Serve.




Peanut chicken kebabs
Main course 4 people

  • 4 tablespoons Peanut butter, crunchy
  • 10 tablespoons Sour cream
  • 11 ounces Fromage frais
  • 2 tablespoons Lemon juice
  • 2 cloves Garlic, crushed
  • 1 x Ginger, fresh
  • 2 tablespoons Soy sauces, light
  • 2 tablespoons Coriander, fresh, ground
  • 6 drops Tabasco
  • 30 ounces Chicken breasts
  • 16 x Cherry tomatoes
  • 2 x Onions
  • 2 x Peppers, yellow
Preparation time:  
Cooking time:   6 hours
Level:   Beginner

  Required equipment: shallow dish and skewersv10Peel, quarter and split the onion into pieces. De-seed and slice the pepper into pieces.
6 hrs. Combine marinade ingredients and mix well. Cube chicken and place in a shallow dish. Spoon marinade over and stir well. Cover and refrigerate for 4-6 hours, stirring occasionally. Thread chicken, tomatoes, onion and pepper onto 4 flat skewers. Cook under a moderate grill for 10-15 minutes - turning frequently and brushing with marinade - until thoroughly cooked. Serve hot with rice or cold with salad.



Meatball and veggie soup
Starter 4 people
  • 0.7 fluid oz. Olive oil
  • 1.3 x Onions, chopped
  • 2 x Carrots
  • 1.3 stalks Celery, fresh, coarsely chopped
  • 1.3 quart Beef stock cube
  • 8 x Brussel sprouts
  • 4.5 ounces Beans
  • 5.5 x Patty pan pumpkins
  • 4.5 ounces Cauliflowers, in florets
  • 7 ounces Lean beef
  • 0.7 large Egg
  • 0.2 fluid oz. Coriander, fresh, ground
  • 0.2 fluid oz. Worcestershire sauce
  • 0 fluid oz. Cumin, ground
  • 0.7 fluid oz. Parsley, fresh, coarsely chopped
  • Salt
  • Pepper, dried, freshly ground
Preparation time:  
Cooking time:   40 minutes
Level:   Beginner

  Required equipments: a large saucepan.
  For preferences take peeled and diced carrots, beans which are cut into 3 cm pieces and pattypans in six pieces, lean beef mince.
40 min. Beat the egg lightly. Heat the oil in a large saucepan and sauté the onions, carrots and celery for 5 minutes. Add the stock and vegetables and bring to the boil. Reduce the heat and simmer for 10 minutes. For the meatballs mix all ingredients and roll into small balls. Add to the soup, one by one. Continue to simmer gently for 20 minutes. Season to taste and serve sprinkled with chopped parsley.




Welsh rarebit

serves: 2

cooking time: 5 minutes

a knob of soft margarine
110g grated cheddar cheese
4 tsps milk
6-8 drops Worcestershire sauce
2 pinches dry mustard
2 large slices bread
1. Mix all the ingredients together in a bowl with a wooden spoon, whilst toasting the bread.
2. Spread over the buttered toast.
3. Place under a hot grill until golden and serve. Alternatively bake in the oven to prevent the toast going soggy.




Blueberry Muffins
Snack 4 people
  • 8 ounces Plain flour
  • 2 teaspoons Baking powder
  • 0.5 teaspoon Salt
  • 1.8 ounces Castor sugar
  • 2 large Eggs
  • 1.8 ounces Butter, melted
  • 6 fluid oz. Milk
  • 6 ounces Blueberries, fresh
Preparation time:   5 minutes
Cooking time:   30 minutes
Level:   Beginner

  Required equipment: Large bowl
5 min. Preheat the oven to 200 degrees Celsius. Beat the eggs.
30 min. Sift the flour, baking powder, salt and sugar into a large bowl. Make a well in the centre and add the eggs, butter and milk. Mix together lightly, then stir in the blueberries. Spoon into 4 centimetre deep greased muffin tins. Put into the oven and lower the temperature to 190 degrees Celsius. Bake for 25-30 minutes, until well risen and golden. Remove from tins and allow to cool slightly on a wire rack.
  Serve warm with jam and cream.




Baked custard

serves: 4

cooking time: 40 minutes

570ml (1 pint) milk
3 egg(s)
2 tblsps caster sugar
a few drops vanilla essence
a knob of butter
1. Crack the eggs into a mixing bowl and add the sugar. Add a few drops of vanilla essence and beat the mixture.
2. Stir the hot milk slowly into the egg mixture, whisking all the time.
3. Spread the butter around the top of the dish and strain the custard into the dish. Sprinkle the dish with a little nutmeg.
4. Place the dish into the oven and bake the custard at around 150ºC for about half an hour, until the custard sets. Serve hot or cold.
5. Pour the milk into a saucepan and heat it gently, until it comes to the boil.





Peanut Butter Crunch Cookies
Snack 4 people
  • 3 ounces Butter
  • 4 ounces Soft sugar, brown
  • 0.3 teaspoon Vanilla flavouring
  • 0.7 x Egg
  • 5.5 ounces Peanut butter, crunchy
  • 3.5 ounces Plain flour
  • 0.3 teaspoon Salt
  • 0.3 teaspoon Sodium Bicarbonate
Preparation time:  
Cooking time:   20 minutes
Level:   Beginner
Rating:   Not rated yet. How do you fancy being the first?

  Required equipment: Food mixer, Mixing bowl
20 min. Cream together the butter, sugar and vanilla essence, either by hand or using a food mixer, until light and fluffy. Gradually beat in the egg arc peanut butter. Sift in the flour, salt and bicarbonate of soda then mix well. Chill for 60 minutes. Roll tablespoons of the mixture into 18 balls (per 6 servings) then place, spaced well apart, on greased baking sheets, flattening them slightly with a fork. Bake at 180 degrees Celsius for 15 minutes until golden. Transfer to a wire rack to cool.



Cottage cheese cake
Dessert 4 people
  • 2.5 fluid oz. Butter
  • 7 fluid oz. Sugar
  • 6 ounces Cottage cheese
  • 2.5 x Eggs, , class EL
  • 11 fluid oz. Flour
  • 0.2 fluid oz. Baking powder
  • 0 fluid oz. Salt
  • 0.1 fluid oz. Vanilla flavouring
  • 1.4 ounces Chocolate, grated
  • 1.2 ounces Walnuts
  • 0.1 fluid oz. Cinnamon
  • 2.5 ounces Chocolate
Preparation time:   20 minutes
Cooking time:   1 hour
Level:   Beginner
Rating:   Not rated yet. How do you fancy being the first?

  Required Equipment: Sieve, Large mixing bowl, 23 centimetre loose-bottomed cake tin, non-stick spray, wax-paper.
20 min. Pre-heat the oven to 180 degrees celsius for 10 minutes. Spray the cake tin with non-stick spray. Line the base with a double layer of wax paper.Beat the butter and sugar together until light and fluffy. Stir in the cottage cheese. Add the eggs one by one , beating well after each addition. Sift the dry ingredients over the butter mixture and fold in. Add the vanilla essence and mix. Turn the batter into the prepared tin and sprinkle the grated dark chocolate, chopped walnuts and cinnamon on top. Mix lightly with a knife
1 hr. Bake for 40-60 minutes or until a testing skewer comes out clean. Cool the cake in the tin for a few minutes before turning out onto a wire rack to cool completely. Melt the 100 gram chocolate and drizzle over the cake. Leave to set.


English plum pudding

(for 12)


This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent — the religious season before Christmas — and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.

Fruit Mixture (To be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac

1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt

Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.

Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.

To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.


Rhubarb fool

serves: 4

cooking time: 35 minutes

450g rhubarb
220ml double cream
75g demarara sugar
1 tsp ground ginger
1. Pre-heat the oven to 180ºC. Cut the rhubarb into chunks and place in a Pyrex baking dish. Sprinkle with the demarara sugar and ground ginger.
2. Place the dish, uncovered, in the oven for 35 minutes (until the rhubarb is tender). Remove the rhubarb from the oven and liquidise to a puree using a blender.
3. Whip the cream up in a separate bowl until it has thickened (slightly). Allow the puree to cool and mix in the cream.
4. Transfer the fool into tall glasses and chill in the refrigerator before serving.




serves: 5

cooking time: 30 minutes

225g self raising flour
1 tsp baking powder
50g margarine
25g caster sugar
7 tbsps fresh milk
1. Pre-heat the oven to 220ºC. Sieve the flour and baking powder into a bowl.
2. Using a wooden spoon, mix the ingredients together in a mixing bowl to for a soft dough.
3. Dust a wooden board with flour and knead the dough lightly. Smooth out cracks in the dough using fingertips.
4. Roll the dough until it is about 1 1/2 cm thick. Using a 6 cm diameter circle cutter, stamp out the scones. Roll together any leftover dough and repeat.
5. Place the scones onto the baking sheet. Brush the tops of the scones with milk.
6. Bake for 12-15 minutes until the scones are golden brown. The scones rise evenly and be pale gold in colour. The texture should be soft and light.
7. Serve hot or cold, buttered or with clotted cream and jam.

SCONES : VARIANTE toute personnelle (et c'est bien meilleur !) :

Mélanger 400g de farine tamisée, une pincée de sel, une cuil. à soupe de sucre (+ un sachet de sucre vanillé pour les fans de vanille) et 1 sachet de levure chimique. Ajouter 2 yaourts nature, 2 oeufs, 2 ou 3 cuil. à soupe de crème fraîche et 120 g. de beurre fondu. Si vous n'avez pas de moules à muffins, répartissez de petits tas de pâte sur une plaque de four huilée et faire cuire environ un dizaine de minutes à 190° jusqu'à ce que les scones soient dorés et cuits à coeur. On peut agrémenter les scones selon son humeur et sa créativité : pépites de chocolat (je conseille de très petits morceaux de chocolat fourré praliné), amandes effilées, noix de coco en poudre, noisettes ou noix pilées, petits morceaux de banane ou de pomme, ou n'importe quoi d'autre qui vous tombe sous la main, mais pas tout en même temps (ou pourquoi pas) ?


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