mercredi 13 mai 2009
lundi 4 mai 2009
vendredi 6 mars 2009
Spaghetti with tuna fish
"This is very easy and quick to be made. It is fresh and colourful. The ingredients are low in calories and rich in omega3. It seems an ordinary recipe but the secret is to put a lot of oregano and basil and the taste will be excellent!! It serves 4 people. "
250g fresh tomatoes
10 basil leaves
2 spoonfuls of oregano
- Cut the tomatoes and put them in the large pan with olive oil, salt and a lot of oregano
- Cook them for about 15 min
- Add the tuna fish, cut in small pieces and let it cook for 2 min
- Put spaghetti in a pan of boiling water and cook until ready (al dente)
- Drain the pasta and add to the tuna and tomato mix, stirring constantly, and serve immediately with a lot of basil.
dimanche 15 février 2009
samedi 14 février 2009
6 slices of fish (ideally fresh fish cleaned using lemon);
3 tomatoes: remove the peel and pips and chop
green coriander and spring onion chopped
2 onions(finely chopped)
urucum seeds (if you cab get them)
peppers (optional): chopped
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 some of the green coriander and spring onion to the end.
9. Cook on top of the cooker for 25 minutes
10. Now just put a layer of prawns and let it cook a bit more. Then put the rest of the green coriander/onion to cover the prawns and it’s ready to serve.
I suggest a watercress salad, but it’s usually served with white rice and “pirão”. How do you make “pirão”? It’s easy: heat some of the soup formed from the moqueca. Add little by little cassava meal until it gets a sticky consistency.
Pour voir les images, cliquez ici
vendredi 6 février 2009
I've got 10 little toes,
I've got 2 eyes,
I've got 2 ears,
And just 1 little nose
And if 1 brown teddy should accidentally fall,
There'd be 2 brown teddies sitting on the wall,
2 brown teddies sitting on the wall,
And if 1 brown teddy should accidentally fall,
There'd be 1 brown teddy sitting on the wall ...
Tall shops in the town,
Lifts going up and down,
Doors swinging round about,
People going in and out.
1,2,3,4 Mary at the kitchen door,
4,6,7,8 Mary at the garden gate.
Des recettes du monde entier en anglais!
En voici une d'Ukraine
500 g flour
150-200 ml warm water
1 teaspoon salt
12-14 boiled potatoes
50 ml milk
100 g butter
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 pyrohy from sticking together pat some more flour on them.
4. Melt the butter. In a saucepan, heat up some water. When the water is boiling drop some of the pyrohy into it and wait until they float up. Then let them boil about 1 minute more and fish them out. Pour some of the melted butter over the pyrohy and shake them carefully so that they do not stick together.
The pyrohy are ready now and be served various things: for example finely chopped fried bacon or/and onion, melted butter or sour cream.
By the way, in summer pyrohy are often filled with fresh fruit fillings such as strawberries, cherries, blueberries, prunes, peaches . . .
En voici une autre d'Iran:
1 medium/large purple aubergine (also known as eggplant)
1 large tomato chopped (alternatively, tinned may be used)
4 garlic cloves, finely chopped
1 tbsp tomato purée
Salt, pepper and turmeric for seasoning
Preparation time: 10 minutes
Cooking time: 30 minutes
- Preheat the grill for three minutes
- Peel the aubergines and grill the whole aubergine for 20 minutes until brown
- Then mash the aubergine with a fork
- In a separate pan, sauté the garlic for one minute
- Then mix in the tomatoes and tomato puree with the garlic
- Season the tomatoes and the puree with salt, pepper and turmeric
- After 5 minutes, mix in the mashed aubergine with the tomato and puree and keep stirring for 5 minutes. The finished Mirza Ghassemi should be thick and look reddish.
- Fry the two eggs
- Put the eggs on top of the aubergine mixture.
- Finally, serve immediately with rice or bread.
Mirza Ghassemi is a deliciously rich and popular vegetarian appetiser originating from Northern Iran. Served as a starter, it is usually eat with flat bread like lavash or tortilla, but can be served with rice – depending on one’s preference!
lundi 5 janvier 2009
Voici un lien vers un site très complet et mis à jour régulièrement sur Gandhi. Très intéressant à exploiter en cours d'anglais.
Reportage photo avec musique locale sur Gandhi.