Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Saturday, March 13, 2010
HOW TO MAKE CHOCOLATE BROWNIES
An easy and delicious recipe not only for chocaholics and those with a sweet tooth but for everybody else as well. Click here to watch video.
Thursday, February 11, 2010
SHROVE TUESDAY
Well, next Tuesday, Feb 16, is called Shrove Tuesday or pancake Tuesday. It's the day just before Ash Wednesday, when, traditionally, fasting begins and you have to give up eating altogether or at least certain things. So in the past people used to cook pancakes to avoid throwing away eggs and milk. If you want to enjoy Shrove Tuesday and cook some delicious pancakes, follow this easy recipe.
If you want to know a bit more about this tradition and how it's celebrated in England, you can watch this video of a pancake race in London.
Happy Carnival!!!
If you want to know a bit more about this tradition and how it's celebrated in England, you can watch this video of a pancake race in London.
Happy Carnival!!!
Tuesday, December 8, 2009
Xmas recipe
How to make mince pies:
A mince pie is a festive sweet pastry traditionally
consumed during the Christmas and New Year
period. In Great Britain, and other countries, such
as Ireland, mince pies are seen as a favourite
food of Father Christmas. Children leave one
or two mince pies on a plate at the foot of the
chimney (along with a small glass of brandy,
sherry or milk, and a carrot for the reindeer)
as a thank you for filling their stockings with
presents.
Mince pies are filled with mincemeat - a preserve
typically containing apple, dried fruits such as
sultanas, spices, and suet (beef or mutton fat),
hence the name mincemeat.
To make mince pies you need a ‘patty tin’ which
is a baking tray divided into small round shallow
compartments.
DIC 09
Basic recipe
1 Preheat oven to 200C. Roll out the prepared pastry on a lightly floured surface to
about 3mm. Cut out 18 round shapes with a cutter and roll out again if necessary to
cut out 18 lids (smaller round shapes). Line the patty tins with the larger rounds.
2 Fill the pastry to about half their depth with mincemeat taking care not to overfill.
Dampen the edges with a little water and cover with the pastry lids. Seal the
edges well.
3 Brush the tops with water and roll in sugar. Make two small cuts in the top of each pie.
Bake for 15-minutes or until golden brown.
4 Remove the tins and leave to cool and then sprinkle with a little more sugar.
How to make the pastry
Ingredients
4oz plain flour
pinch of salt
2oz butter, in cubes
2-3 large spoons cold water
Method
1 Put the flour and salt in a large bowl and add the cubes of butter.
2 Use your fingertips to rub the butter into the flour until you have a mixture that
resembles breadcrumbs with no large lumps of butter remaining. Try to work quickly
so that they don’t stick together.
3 Using a knife, stir in just enough of the cold water to bind the dough together.
4 Wrap the dough in clingfilm and put in the fridge for 10-15 minutes before using.
How to make the mincemeat
Ingredients
450g apples - peeled, cored and grated
450g seedless raisins / 350g sultanas
110g chopped dried prunes
50g chopped almonds
350g soft brown sugar
225g shredded suet
grated rind and juice of 2 oranges and 2 lemons
15g mixed spice
5g freshly grated nutmeg
150ml brandy (optional – not for children)
Method
1 Mix all the ingredients together, except half the brandy in a large ovenproof bowl and
cover and leave to stand overnight.
2 The next day, preheat the oven to 110C/225F/Gas, cover the bowl with foil and place
in the oven for about 3 hours.
3 Allow to cool, then mix in the rest of the brandy and put into sterilised jars.
Note: If possible, this mincemeat needs to mature for at least two weeks before using.
Once sealed, it can keep for at least a year.
QUESTIONS
1. Say if these sentences are True or False. Underline the part of the text
which gives you the answer.
1 A mince pie is savoury, made from meat.
2 Mince pies are mainly eaten in English speaking countries.
3 Father Christmas traditionally gives mince pies to his reindeer.
4 Traditional mince pies are suitable for vegetarians, as they have no meat.
5 Water is used to stick the lids to the pies.
6 You need to use quite a lot of salt to make the pastry.
7 The pastry need to be cooled before it is used.
8 The main ingredient of mincemeat is fruit.
9 It takes several hours to make the mincemeat.
10 It’s best to make the mincemeat a few weeks before using it.
2. Vocabulary
Categories. Fill the table with the special words in the recipe.
Foods (e.g. pie)
Verbs for cooking: (e.g. preheat)
Kitchen items (e.g. plate)
Answer KEY
1.
1 False: typically containing apple, dried fruits such as sultanas, spices, and suet.
2 True: during the Christmas and New Year period.
3 False: a carrot for the reindeer.
4 False: and suet (beef or mutton fat) [Beef and mutton are not suitable for
vegetarians].
5 True: Dampen the edges with a little water and cover with the pastry lids.
6 False: pinch of salt.
7 True: put in the fridge for 10-15 minutes before using.
8 True: [see ingredient list].
9 True: leave to stand overnight.
10 True: mincemeat needs to mature for at least two weeks.
FOODS: pastry
preserve
brandy
sherry
milk
carrot
apple (s)
dried fruits
sultanas
spices
suet
sugar
flour
salt
water
breadcrumbs
dough
raisins
prunes
almonds
sugar
oranges
lemons
spice
nutmeg
brandy
verbs for cooking:
roll
cut
line
fill
dampen
seal
brush
make…cuts
bake
leave to
cool
sprinkle
peel
core
grate
add
rub
stick
stir in
bind
wrap
mix
cover
leave to
stand
cover
Kitchen items:
glass
patty tin
baking tray
oven
cutter
spoon (s)
bowl
knife
clingfilm
fridge
foil
jar (s)
A mince pie is a festive sweet pastry traditionally
consumed during the Christmas and New Year
period. In Great Britain, and other countries, such
as Ireland, mince pies are seen as a favourite
food of Father Christmas. Children leave one
or two mince pies on a plate at the foot of the
chimney (along with a small glass of brandy,
sherry or milk, and a carrot for the reindeer)
as a thank you for filling their stockings with
presents.
Mince pies are filled with mincemeat - a preserve
typically containing apple, dried fruits such as
sultanas, spices, and suet (beef or mutton fat),
hence the name mincemeat.
To make mince pies you need a ‘patty tin’ which
is a baking tray divided into small round shallow
compartments.
DIC 09
Basic recipe
1 Preheat oven to 200C. Roll out the prepared pastry on a lightly floured surface to
about 3mm. Cut out 18 round shapes with a cutter and roll out again if necessary to
cut out 18 lids (smaller round shapes). Line the patty tins with the larger rounds.
2 Fill the pastry to about half their depth with mincemeat taking care not to overfill.
Dampen the edges with a little water and cover with the pastry lids. Seal the
edges well.
3 Brush the tops with water and roll in sugar. Make two small cuts in the top of each pie.
Bake for 15-minutes or until golden brown.
4 Remove the tins and leave to cool and then sprinkle with a little more sugar.
How to make the pastry
Ingredients
4oz plain flour
pinch of salt
2oz butter, in cubes
2-3 large spoons cold water
Method
1 Put the flour and salt in a large bowl and add the cubes of butter.
2 Use your fingertips to rub the butter into the flour until you have a mixture that
resembles breadcrumbs with no large lumps of butter remaining. Try to work quickly
so that they don’t stick together.
3 Using a knife, stir in just enough of the cold water to bind the dough together.
4 Wrap the dough in clingfilm and put in the fridge for 10-15 minutes before using.
How to make the mincemeat
Ingredients
450g apples - peeled, cored and grated
450g seedless raisins / 350g sultanas
110g chopped dried prunes
50g chopped almonds
350g soft brown sugar
225g shredded suet
grated rind and juice of 2 oranges and 2 lemons
15g mixed spice
5g freshly grated nutmeg
150ml brandy (optional – not for children)
Method
1 Mix all the ingredients together, except half the brandy in a large ovenproof bowl and
cover and leave to stand overnight.
2 The next day, preheat the oven to 110C/225F/Gas, cover the bowl with foil and place
in the oven for about 3 hours.
3 Allow to cool, then mix in the rest of the brandy and put into sterilised jars.
Note: If possible, this mincemeat needs to mature for at least two weeks before using.
Once sealed, it can keep for at least a year.
QUESTIONS
1. Say if these sentences are True or False. Underline the part of the text
which gives you the answer.
1 A mince pie is savoury, made from meat.
2 Mince pies are mainly eaten in English speaking countries.
3 Father Christmas traditionally gives mince pies to his reindeer.
4 Traditional mince pies are suitable for vegetarians, as they have no meat.
5 Water is used to stick the lids to the pies.
6 You need to use quite a lot of salt to make the pastry.
7 The pastry need to be cooled before it is used.
8 The main ingredient of mincemeat is fruit.
9 It takes several hours to make the mincemeat.
10 It’s best to make the mincemeat a few weeks before using it.
2. Vocabulary
Categories. Fill the table with the special words in the recipe.
Foods (e.g. pie)
Verbs for cooking: (e.g. preheat)
Kitchen items (e.g. plate)
Answer KEY
1.
1 False: typically containing apple, dried fruits such as sultanas, spices, and suet.
2 True: during the Christmas and New Year period.
3 False: a carrot for the reindeer.
4 False: and suet (beef or mutton fat) [Beef and mutton are not suitable for
vegetarians].
5 True: Dampen the edges with a little water and cover with the pastry lids.
6 False: pinch of salt.
7 True: put in the fridge for 10-15 minutes before using.
8 True: [see ingredient list].
9 True: leave to stand overnight.
10 True: mincemeat needs to mature for at least two weeks.
FOODS: pastry
preserve
brandy
sherry
milk
carrot
apple (s)
dried fruits
sultanas
spices
suet
sugar
flour
salt
water
breadcrumbs
dough
raisins
prunes
almonds
sugar
oranges
lemons
spice
nutmeg
brandy
verbs for cooking:
roll
cut
line
fill
dampen
seal
brush
make…cuts
bake
leave to
cool
sprinkle
peel
core
grate
add
rub
stick
stir in
bind
wrap
mix
cover
leave to
stand
cover
Kitchen items:
glass
patty tin
baking tray
oven
cutter
spoon (s)
bowl
knife
clingfilm
fridge
foil
jar (s)
Saturday, November 14, 2009
Chocolate brownies
Well, if you have a sweet tooth, you might like to try this other recipe. Enjoy!!
Thanksgiving Day
Well, if you like cooking or just like to know about this celebration in the USA and the food related to it, watch this video,or just watch it for the sake of your English. click here.
How To Make A Crispy, Golden Roast Turkey
How To Make A Crispy, Golden Roast Turkey : Crispy, Golden Roast Turkey Recipe. This fool-proof method for roasting a turkey is guaranteed to result in a holiday bird that is moist, flavourful, and covered in a gorgeous brown skin. If you have guests that don't like turkey, this will change their minds. Sample our Crispy, Golden Roast Turkey recipe.Crispy, Golden Roast Turkey Recipe. This fool-proof method for roasting a turkey is guaranteed to result in a holiday bird that is moist, flavourful, and covered in a gorgeous brown skin. If you have guests that don't like turkey, this will change their minds. Sample our Crispy, Golden Roast Turkey recipe.
Step 1: You will need
Units:
* 1 fresh turkey, 5.5 kilos, washed and dried
* 1 ½ onions, chopped into quarters
* 2 carrots, peeled and chopped
* 2 garlic bulbs, cut in halves
* 1 lemon, cut into quarters
* A few celery tops
* some rosemary
* some thyme
* 40 ml olive oil
* 2 tbsp rock salt
* salt and pepper
* 1 baking tray with rack
* some kitchen twine
* 1 cutting board
* 1 knife
* 1 thermometer
* 1 bowl
* Serves:
* 12
* Preparation Time:
* 30 minutes
* Cooking Time:
* 3 hours
* Oven Temperature:
* 200° c - 390° f
Step 2: Preheat the oven
Set the temperature of the oven to 200°C (400ºF/ gas mark 6).
Step 3: Prepare the vegetables
Add to a bowl the onions, garlic, carrots, lemon, rosemary, rock salt, thyme, celery tops, and a little olive oil. Mix them all together by hand and set aside.
VIDEOJUG TIP
Handle raw turkey with the same care that you would raw chicken. Wash the inside and out with water and lemon juice and dry with paper towels. Use a separate cutting board and utensils.
Step 4: Trim the turkey
Place the knife deep inside the neck cavity and cut off the neck, trying to reserve as much of the skin as possible. Next, find the elbow joint of one of the wings, insert the knife, cut and remove. Repeat with the other wing.
Step 5: Fill the bird
Place the vegetables into the main cavity of the turkey, stuffing it as much as possible.
If there is enough skin remaining around the neck cavity to close it, stuff that area as well.
Step 6: Tie the bird
Start with a 1 metre piece of string.
Place it around the turkey's neck and wings. Cross the legs together .Wrap one side of the string around the legs and then wrap the other side. Pull them together and tie a knot.
Step 7: Prepare for oven
Place the bird on the rack. Pour some olive oil over its skin and rub it in well, covering the entire surface. Season well with salt and pepper. Turn the bird onto its side and season again. Repeat until the whole bird is coated and leave it on the rack, breast-side down.
Step 8: Roast
Allow for 10-15 minutes for each 450g of weight. After 30 minutes, lower the temperature to 180°C and cook for about 1.5 to 2 hours more.
Step 9: Check the turkey
At this time, test your turkey with a meat thermometer. Place it into the thigh first and then into the breast. The temperature should exceed 85°C for the thigh and at least 76°C in the breast. Once these temperatures are reached, remove the turkey and turn it breast-side up so it will brown. Increase the oven to 220°C and let it cook for 10 minutes more. At this time, remove the turkey from the oven, cut the string, and let it rest for 20-30 minutes.
Don't forget to save the drippings for the gravy from the oven tray!
Step 10: Serve
Time to carve and serve. Why not watch our other videos accompanying this one to complete your meal? How to Carve a Turkey and Perfect Turkey Gravy are just a couple of examples. Enjoy!
Thanks for watching our video How To Make A Crispy, Golden Roast Turkey For more how to videos, expert advice, instructional tips, tricks, guides and tutorials on this subject, visit the topic Roast Dinners.
How To Make A Crispy, Golden Roast Turkey
How To Make A Crispy, Golden Roast Turkey : Crispy, Golden Roast Turkey Recipe. This fool-proof method for roasting a turkey is guaranteed to result in a holiday bird that is moist, flavourful, and covered in a gorgeous brown skin. If you have guests that don't like turkey, this will change their minds. Sample our Crispy, Golden Roast Turkey recipe.Crispy, Golden Roast Turkey Recipe. This fool-proof method for roasting a turkey is guaranteed to result in a holiday bird that is moist, flavourful, and covered in a gorgeous brown skin. If you have guests that don't like turkey, this will change their minds. Sample our Crispy, Golden Roast Turkey recipe.
Step 1: You will need
Units:
* 1 fresh turkey, 5.5 kilos, washed and dried
* 1 ½ onions, chopped into quarters
* 2 carrots, peeled and chopped
* 2 garlic bulbs, cut in halves
* 1 lemon, cut into quarters
* A few celery tops
* some rosemary
* some thyme
* 40 ml olive oil
* 2 tbsp rock salt
* salt and pepper
* 1 baking tray with rack
* some kitchen twine
* 1 cutting board
* 1 knife
* 1 thermometer
* 1 bowl
* Serves:
* 12
* Preparation Time:
* 30 minutes
* Cooking Time:
* 3 hours
* Oven Temperature:
* 200° c - 390° f
Step 2: Preheat the oven
Set the temperature of the oven to 200°C (400ºF/ gas mark 6).
Step 3: Prepare the vegetables
Add to a bowl the onions, garlic, carrots, lemon, rosemary, rock salt, thyme, celery tops, and a little olive oil. Mix them all together by hand and set aside.
VIDEOJUG TIP
Handle raw turkey with the same care that you would raw chicken. Wash the inside and out with water and lemon juice and dry with paper towels. Use a separate cutting board and utensils.
Step 4: Trim the turkey
Place the knife deep inside the neck cavity and cut off the neck, trying to reserve as much of the skin as possible. Next, find the elbow joint of one of the wings, insert the knife, cut and remove. Repeat with the other wing.
Step 5: Fill the bird
Place the vegetables into the main cavity of the turkey, stuffing it as much as possible.
If there is enough skin remaining around the neck cavity to close it, stuff that area as well.
Step 6: Tie the bird
Start with a 1 metre piece of string.
Place it around the turkey's neck and wings. Cross the legs together .Wrap one side of the string around the legs and then wrap the other side. Pull them together and tie a knot.
Step 7: Prepare for oven
Place the bird on the rack. Pour some olive oil over its skin and rub it in well, covering the entire surface. Season well with salt and pepper. Turn the bird onto its side and season again. Repeat until the whole bird is coated and leave it on the rack, breast-side down.
Step 8: Roast
Allow for 10-15 minutes for each 450g of weight. After 30 minutes, lower the temperature to 180°C and cook for about 1.5 to 2 hours more.
Step 9: Check the turkey
At this time, test your turkey with a meat thermometer. Place it into the thigh first and then into the breast. The temperature should exceed 85°C for the thigh and at least 76°C in the breast. Once these temperatures are reached, remove the turkey and turn it breast-side up so it will brown. Increase the oven to 220°C and let it cook for 10 minutes more. At this time, remove the turkey from the oven, cut the string, and let it rest for 20-30 minutes.
Don't forget to save the drippings for the gravy from the oven tray!
Step 10: Serve
Time to carve and serve. Why not watch our other videos accompanying this one to complete your meal? How to Carve a Turkey and Perfect Turkey Gravy are just a couple of examples. Enjoy!
Thanks for watching our video How To Make A Crispy, Golden Roast Turkey For more how to videos, expert advice, instructional tips, tricks, guides and tutorials on this subject, visit the topic Roast Dinners.
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