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

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 pr