Напишите пожалуйста простенький рецепт какого-нибудь блюда на английском языке (ингридиенты и способ приготовления)
French toasts recipe
Eggs: 1 large
Milk: 1/4 cup
Bread: 4 thick slices
Honey: 2 tbsp ( warm in microwave for better spreading)
Butter: 1 tbsp
Vegetable Oil: 1 tbsp
Baking Powder: 1/2 tsp
Vanilla Powder: 1/4 tsp
Salt: 1/4 tsp
1. In a medium bowl, whisk together eggs, milk, salt, baking powder, and vanilla powder.
2. Heat oil and butter in a large skillet over medium heat.
3. Soak bread slices in the egg mixer until saturated. Fry bread slices on both sides until golden brown.
4. Serve the French toast with drizzled honey and fruits.
Tropical fruit salad
Strawberry: 1 lb
Blackberry: 1/4 lb
1. Remove stems from strawberries and cut in half.
2. Peel and cube the mango.
3. Gently mix strawberries, mango pieces and blackberries.
4. Squeeze a lime on top, sprinkle some sugar and add a hint of mint.
Some eggs, butter, ham!!! Great breakfast! 🙂
Tagliatelle in Bacon & Mushroom Sauce
Ingredients (Serves 4)
250g trimmed Green Beans
500g Brown Mushrooms
150g Dulano Bacon Bits
1/3 Vegetable Stock Cube
1tsp Kania Oregano
200ml Morning Fresh Cream
Kania Black Pepper
400g Ital d’Oro Tagliatelle
80g Lovilio Parmigiano Reggiano, grated
Wash and then boil the beans in salted water for approx. 18 minutes. Clean the mushrooms and cut them into slices. Peel and finely chop the onions. Fry the bacon in a pan until golden then take out and put aside for later use. Use the hot bacon fat to fry the mushrooms and onions.
Dissolve the vegetable stock in 300ml of hot water and season with oregano, salt and pepper and then add to the mushrooms. Stir in the bacon and the single cream and leave to simmer for 5-7 minutes.
In the meantime place the tagliatelle in a large pan of boiling, slightly salted water for 4-5 minutes and cook until al-dente. Drain the beans and pasta, mix with the sauce, season to taste and serve with parmesan.
Print this page
Beat eggs with milk. Add 1/2 cup grated cheese and
parsley. Dip chicken pieces in egg mixture and roll
in bread crumbs. Lightly brown in a skillet with a
bit of olive oil. Remove to a baking dish.
Over medium heat, melt butter. Add cream and milk,
stirring constantly. Add cheese and parsley until it is a
Pour sauce over chicken breasts. Cover with foil and
bake at 350° for 20 to 30 minutes or until chicken is
cooked. During the last five minutes, add a slice of
mozzarella to each bread piece and allow to melt.
• 2 boneless, skinless
• 2 eggs
• 1 T. milk
• 1/2 cup grated
• 1 T. parsley
• bread crumbs
• 4 slices mozzarella
• 3 T. butter
• 1/2 pt. heavy
• 1/2 c. milk
• 1/2 c. grated cheese
•1 T. parsley
А вообще — вот тут можно много книг по кулинарии скачать, в том числе и на английском:
Не забудьте пробел убрать
Stuffed with sweet apple chunks and raisins, this delicious roast chicken will warm up a cool New Year’s night.
4 tablespoons vegetable oil
1 small onion, chopped
1 cup long-grain rice
1 1/2 cups hot water
1/2 cup fresh orange juice
Salt and pepper to taste
1/2 cup raisins
1 small apple, peeled, cored, and finely diced
1/4 teaspoon ground cinnamon
1 roasting chicken, 3 1/2 to 4 pounds
Preheat the oven to 400 degrees F.
Heat 3 tablespoons of the oil in a deep skillet or saute pan over low heat, add the onion, and cook until tender, about 5 minutes. Add the rice and saute over medium heat for about 2 minutes, stirring constantly. Add the hot water and orange juice, season with salt and pepper, and bring to a boil. Reduce a heat to low, cover, and cook for 10 minutes.
Add the raisins and apple to the rice mixture and stir lightly with a fork. Cover and cook until the rice is nearly tender, about 5 minutes. Stir in the cinnamon and taste for seasoning.
Sprinkle the chicken with salt and pepper on all sides. Spoon enough of the rice mixture into the chicken to fill it without packing it too tightly; reserve the extra stuffing. Truss closed. Set the chicken in a roasting pan and bake until the juices run clear when a thigh is pierced, about 1 hour. Remove from the oven and let stand for 5 to 10 minutes before carving.
Meanwhile, heat the remaining tablespoon of oil in a skillet and add the reserved rice stuffing. Cook, stirring, until the rice is tender and the stuffing is heated through. Combine with the stuffing from the chicken cavity and serve alongside the chicken.