Pyrago receptas

Student : Laima Ž.
Scottish cuisine shares much with that of other parts of the British Isles but has distinctive attributes and recipes of its own, thanks to foreign and local influences both ancient and modern. Traditional dishes exist alongside international foods brought by immigration and a Scottish public eager to try new dishes.
Scotland's natural larder of game, dairy, fish, fruit, and vegetables is the integral factor in traditional Scots cooking, with a high reliance on simplicity and a lack of spices from abroad, which were often very expensive. While many inveterate dishes such as Scotch broth can be considered healthy, many common dishes are rich in fat, contributes to the high rates of heart disease and obesity in the country. In recent times greater importance has been placed on the consumption of fresh fruit and vegetables, but many Scots, particularly those of low incomes, continue to have extremely poor diets, which contributes to Scotland's relatively high mortality rate from coronary heart disease.
Scotland's reputation for coronary and related diet-based diseases is a product of the wide consumption of fast food within the latter part of the twentieth century. Fish and chip shops remain extremely popular, and indeed the battered and fried Haggis supper remains a favourite; they have been joined in more recent years by outlets selling Pizzas.
Scotch Pie
Large numbers of Scotch Pies are sold in Scotland every day - they are an original "fast food" and are often sold at the half-time interval at football (soccer) matches. The pies are made in special straight-sided moulds, roughly 3-3½ inches (7.5-8.5cm) in diameter and about 1½ inches (4cm) deep. A pastry lid, inside the pie, covers the meat about ½ inch (1cm) below the rim. This leaves a space at the top of the pie which can be filled, if required -...

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