Affichage des articles du février, 2009

Photo de ma dernière séance avec mes élèves de 5-6 ans.

Merci à la maman de Charlélie pour ces photos souvenir...

Nouvelle recette de cuisine du Brésil (en anglais)

Recipe from Brazil : Moqueca Capixaba Ingredients: 6 slices of fish (ideally fresh fish cleaned using lemon); Prawns 3 tomatoes: remove the peel and pips and chop green coriander and spring onion chopped 2 onions(finely chopped) salt urucum seeds (if you cab get them) garlic: chopped lemon peppers (optional): chopped olive oil This recipe is from Adriana, Brazil Ideally, this should be cooked on top of the cooker in a special pan made of mud, the “panela de barro” or black clay pot. It serves 4 people and goes well with wine but I prefer Cajú juice. 1. In the pot heat a spoon of oil and add the garlic and urucum seeds. 2. Add salt to your taste 3. Then add one layer of tomatoes using half the tomatoes 4. Now add a layer of onion (half the onions) 5. Another layer of green coriander and spring onion (half the coriander and spring onion). 6. Now very gently put on 3 slices of fish. 7. Repeat in the same sequence: tomatoes, onion, green coriander/onion, 3 pieces of fish. 8. Save

Recettes de cuisine du monde entier (en anglais)

Nouvelle rubrique dans le site Des recettes du monde entier en anglais! En voici un e d' Ukraine Ingredients: 500 g flour 1 egg 150-200 ml warm water 1 teaspoon salt 12-14 boiled potatoes 50 ml milk 100 g butter Pyrohy with potato filling: This recipe is from Marta Prots, Ukraine 1. Sift flour and salt into a bowl and make a trough in the centre. Add the egg and, slowly, the water. Knead the dough (circa 7-10 minutes) until it is soft, cover it with a towel and let it rest for 30-40 minutes. 2. For the filling: mash the boiled potatoes with the milk and some salt. (If you want you can add some farmer’s cheese.) 3. Uncover the dough and divide it into 4 pieces. Now roll the pieces to a thickness of 1mm and cut it into circles using a cup or drinking glass. Place the filling in the middle of these circles and fold over the dough. Pinch the edges firmly to seal the pyrohy. In order to prevent the pyr