WELCOME

WELCOME EVERYBODY!!!

viernes, 16 de abril de 2010

Roast Beef

How to Prepare a Traditional Roast Beef

- video recipe

Preparing roast beef may seem intimidating at first, but really there's little more to it than putting the roast in the oven and pulling it out when it's done. The roast in this recipe, depending on the exact size you choose, feeds 8-12. Roast beef makes a great centerpiece for a holiday or other special meal.



video

WEIGHTS & MEASURES CONVERTER

Weights and measures converter

Scales

Try our weights and measures converter to help you in the kitchen

Dauphinoise potatoes

Dauphinoise potatoes

By Mike Robinson

This creamy and garlicky side dish goes perfectly well with all kind of roast meat such as lamb, roastbeeff, chicken...

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Recipe

Serves: 6

Cooking and preparation

  • Preparations time: 20 minutes
  • Cooking time: 45-60 minutes

Ingredients

  • 1 kg/2lb 4oz baking potatoes, peeled and placed in a bowl of cold water to prevent them from browning (use floury potatoes such as Russet, King Edward, Maris Piper or Desiree)
  • 3-4 cloves garlic
  • 500ml/17½fl oz double cream (you may need a bit extra)
  • salt and freshly ground black pepper
  • You will need a large gratin dish

    Method

    1. Preheat the oven to 160C/320F/Gas 2.

    2. Slice the potatoes into thin slices, about 2mm-3mm/0.13in thick. Place the slices into a bowl as you cut them.

    3. Trim the ends off the garlic cloves but don't peel. Grate the cloves on a grater. The flesh will go through the fine holes and the skins will be left behind. Scrape the grated garlic flesh into the bowl with the potatoes.

    4. Season the potatoes, to taste, with salt and freshly ground black pepper and mix well.

    5. Pour the cream over the potatoes and mix well again.

    6. Place the potato slices into the gratin dish. They should come to just below the top of the dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato (top up with more double cream if necessary).

    7. Place the potatoes in the oven and bake for 45-60 minutes, then check it. If the cream looks like it's splitting, your oven is too hot, so turn it down a bit. When cooked, the gratin should be golden on top and the potatoes tender. If necessary, give it another 15-20 minutes.

    8. Serve the dauphinoise as a side dish to roasted meat or poultry.

PHRASAL VERBS



Phrasal verbs
are very common and are a really good way to make yourself sound more natural when speaking informal English.

They can be difficult, but here you can find out how to use phrasal verbs to talk about each of our topics.

Check out the Funky Phrasals box to see the phrasal verbs to look out for in each topic.

You can listen to conversations where the phrasal verbs are used, hear extra examples, and you can also get down to some funky music.

If you like, you can read the conversation script on the web-page or, if you prefer, download the complete text of the conversation and the examples.

And, at the end, you can test your knowledge by trying the quiz.

sábado, 10 de abril de 2010


THIS IS A USEFUL PAGE FOR THOSE WHO TEACH HISTORY AND GEOGRAPHY. THE LANGUAGE USED IN THIS INTERACTIVE ADVENTURE IS QUITE BASIC AND THE PROFESSOR SPEAKS SLOW ENOUGH FOR YOU TO UNDERSTAND. SO, ENJOY THIS FANTASTIC JOURNEY TO ANCIENT CIVILIZATIONS.

PANCAKE DAY



Shrove Tuesday 2010
(Pancake Day)
In the UK, Shrove Tuesday is also known as Pancake Day (or Pancake Tuesday to some people) because it is the one day of the year when almost everyone eats a pancake.
Pancake Recipe

Ingredients

For the pancake mixture:

220g/8oz plain flour, sifted
pinch of salt
2 eggs
1 pint of milk
50g/2oz butter

Makes about 8 pancakes

Method for making the batter

  1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing.

  2. Make a well in the centre of the flour and break the eggs into it.

  3. Whisk the eggs making sure any bits of flour from around the edge of the bowl are mixed in with the egg.

  4. Gradually add small quantities of the milk, still whisking

  5. Continue whisking until the batter is smooth, with the consistency of thin cream.

  6. Melt the 50g/2oz of butter in a non-stick frying pan.

  7. Spoon 2 tbsp of the melted butter into the batter and whisk it in.

  8. Let the pancake mix stand for at least 30 minutes before cooking.

  9. Pour any left over butter into a dish. This will be used later to grease the frying pan after each pancake has been made.

  10. Make sure the non-stick frying pan is really hot before adding about 2 tbsp of the batter mixture.

  11. As soon as the batter hits the hot pan, tip the pan around from side to side to get the base evenly coated with batter.

  12. Carefully lift the edge of the cooked pancake with a palette knife to see if it's tinged gold as it should be.

  13. Flip the pancake over with a pan slice or palette knife to cook the other side

  14. Slide it out of the pan onto a plate.

  15. Stack the pancakes as you make them between sheets of greaseproof paper on a plate.

batter mixture

pour batter into the frying pan

pancake in frying pan

To serve

Traditionally pancakes are sprinkled with caster sugar and freshly squeezed lemon juice .......

lemonsqueeze a lemon

IF YOU WANT TO KNOW MORE ABOUT THIS FESTIVITY JUST CLICK HERE

lunes, 5 de abril de 2010

jueves, 1 de abril de 2010

Differences between British and American English


British and American English are the reference norms for English as spoken, written, and taught in the rest of the world. For instance, the English-speaking members of the Commonwealth often closely follow British English forms while many new American English forms quickly become familiar outside of the United States. Although the dialects of English used in the former British Empire are often, to various extents, based on British English, most of the countries concerned have developed their own unique dialects, particularly with respect to pronunciation, idioms, and vocabulary; chief among them are Canadian English and Australian English, which rank third and fourth in number of native speakers.
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