A. Write a recipe of your favourite dish. Use the examples below

Making Sushi Rice

Making Japanese sushi rice is easy if you follow these simple steps. First, put four cups of short-grain rice into a large, heavy pan. Next, add four cups of water and four teaspoons of sugar, and soak the rice for two hours. Then cover it with a lid and bring it to a boil on high heat until the water begins to come out from under the lid. Immediately turn the heat down to low and cook it for twelve minutes. Then remove the pot from the heat and let it stand for ten minutes. Do not lift the lid during the cooking or standing time. Meanwhile, combine one-half cup white vinegar, six tablespoons sugar, and four teaspoons salt in a small pan. Heat this mixture just until the sugar dissolves. Finally, empty the rice from the pot into a large bowl and fold in the vinegar mixture. While folding in the vinegar, cool the rice quickly with a fan. Ля soon as the rice is cool, you can make sushi with it.

Summer Sling Smoothie

For preparing a Summer Sling smoothie you’ll need a blender. The recipe is for six people so you’ll need to cut the ingredients if you’re serving two or four. You’re going to start with the fruit – ripe bananas and luscious papaya. Take three peeled bananas and a sliced papaya and put them in the blender. Then, you're going to add two cups of vanilla yogurt, and a cup of crushed ice. Put the lid on the blender, set it to "Blend", and in just a couple of minutes, you've got a perfectly delicious and nutritious Summer Sling smoothie.

Borsch

My Mom cooks borsch very well. It is a regular and favorite meal with us. This is how she makes it. You may try to cook it for the members of you family, if you want to please them.

Boil some meat for about 1−1, 5 hours in the salted water. Stew sliced beetroot in the pan with the fat from the broth. Fry sliced carrots, onions and parsley in the frying-pan (separately from the beetroot), use vegetable oil for this. Beetroot should be stewed, carrots and onions —fried. Peel, slice and fry tomatoes for ten minutes separately. Put some cabbage and potatoes in the broth. (The lid of the sauce-pan must be open). Add stewed beetroot, fried carrots, onion, parsley, tomatoes, sweet pepper (if you want) and in 15 minutes your borsch is ready. It is served with sour cream, garlic and greens. Add salt to your taste.

beetroot −1 piece (medium size)

brown onions − 1 piece

cabbage – 500 gr

meat or poultry – 0, 5 kg

parsley − 2 pieces

potatoes – 2 pieces

salt and pepper to taste

sweet pepper − 1-2 pieces

tomatoes – 3-4 pieces or a spoonful of tomato paste

Дата добавления: 2015-10-23