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воскресенье, 24 марта 2013 г.
Ukrainian uzvar recipe
Ingredients :
100 g dried apples
100 g dried pears
100 g dried rose hips
3 tablespoons sugar
100 g dried apples
100 g dried pears
100 g dried rose hips
3 tablespoons sugar
Directions:
Mix all ingredients in a saucepan. Put the saucepan over medium heat and wait for boiling. If you have a double bottom saucepan, take it immediately off a stove and let it cool without opening a lid.
Mix all ingredients in a saucepan. Put the saucepan over medium heat and wait for boiling. If you have a double bottom saucepan, take it immediately off a stove and let it cool without opening a lid.
If you have a single bottom
saucepan, let it boil for 1 minute and then cool without opening a lid.
Strain off uzvar, if you see the
liquid be too saturated, or add some water to dilute it.
Ukrainian Vareniki with potatoes
recipe
Ingredients:
325 g wheaten flour
150 g water
1/2 egg
sour cream to taste
salt to taste
for making forcemeat:
560 g potato
100 g onion
40 g oil
ground black pepper to taste
salt to taste
325 g wheaten flour
150 g water
1/2 egg
sour cream to taste
salt to taste
for making forcemeat:
560 g potato
100 g onion
40 g oil
ground black pepper to taste
salt to taste
Directions:
Unleavened dough. Heat up a half-portion of water to 95 –98 °C . Add the water in
sifted flour and mix very well. Beat up eggs with salt and remaining water at
room temperature. Mix well until the mixture has a homogeneous and thick
texture and put in a warm place for 30 minutes.
Stuffing. Peel and boil potatoes, dry it a little and rub hot through a sieve, season with onion, fried in oil, pepper and salt (remain some portion of braised onion for seasoning cooked vareniki).
Unleavened dough. Heat up a half-portion of water to 95 –
Stuffing. Peel and boil potatoes, dry it a little and rub hot through a sieve, season with onion, fried in oil, pepper and salt (remain some portion of braised onion for seasoning cooked vareniki).
Roll out the
dough into a 1,5 mm
thick layer. Place prepared stuffing, shaped into balls, through a whole width
of rolled out dough layer, stepping back 3 – 4 cm from its ends. Cover the
stuffing with dough layer, pressing it around each ball, and cut vareniki out
with a special form. Use again the remaining dough for rolling out.
Immerse each varenik separately into boiling salted water, separating it carefully from bottom of a saucepan with skimmer, and cook for 6 – 8 minutes at moderate boiling.
Take vareniks
with skimmer out of a saucepan, let the water pour down, season vareniks with
onion, braised in oil, and pour sour cream over it.
Ukrainian Pampushkas with garlic
Ingredients :
25 g sugar
15 g fresh yeast
10 g oil
salt to taste
for making sauce:
30 g garlic
25 g oil
100 g water
salt to taste
25 g sugar
15 g fresh yeast
10 g oil
salt to taste
for making sauce:
30 g garlic
25 g oil
100 g water
salt to taste
Directions
Dough.
Dissolve yeast, sugar, salt, flour in a warm water (1/4 portion) and knead
dough. Let the dough rise and add butter and remaining flour, knead the dough
very well and let it again rise.
Use cooked
dough for making ball-shaped rolls (25 – 30 g ), then put it on an oven pan and let rest
for a while.
Bake the rolls in an oven for 7 – 8 minutes. Before 5 – 8 minutes to table serving, pour sauce over the rolls.
Sauce.
Pound and rub garlic with salt, adding little by little oil and cold water.
Cooking book of the Ukrainian Food
Ukrainian borsch recipe
Ingredients for cooking borsh
2 beetroots
1 carrot
1 onion
4 potatoes
1/2 bulbs cabbage
4 tomatoes or 3 tablespoons piquant / pungent tomato sauce or1 litre tomato juice
1 tablespoon butter
1 tablespoon sugar
1 teaspoon vinegar (3 %)
3 cloves garlic
3 pieces lard (or pork fat)
parsley
cooked meat broth (with meat): no less than3 litre
bay-leaf
black pepper, pea-shaped (peppercorn)
salt
2 beetroots
1 carrot
1 onion
4 potatoes
1/2 bulbs cabbage
4 tomatoes or 3 tablespoons piquant / pungent tomato sauce or
1 tablespoon butter
1 tablespoon sugar
1 teaspoon vinegar (3 %)
3 cloves garlic
3 pieces lard (or pork fat)
parsley
cooked meat broth (with meat): no less than
bay-leaf
black pepper, pea-shaped (peppercorn)
salt
Directions:
Chop carrots and beetroots fine or
grate it, chop onion. Put it into a small saucepan. Add to saucepan 1
tablespoon sugar, 1 tablespoon butter, some broth or water, 1 teaspoon vinegar.
Braise it all for 20 minutes, then
add to a saucepan tomatoes and braise again for 20 minutes.
In a heavy saucepan with cooked meat broth, put chopped potatoes and cabbage and boil for 10 minutes almost to full readiness. Then add to the saucepan braised vegetable, black pepper (peppercorn) and bay-leaf to taste and boil again for 10 minutes.
In a heavy saucepan with cooked meat broth, put chopped potatoes and cabbage and boil for 10 minutes almost to full readiness. Then add to the saucepan braised vegetable, black pepper (peppercorn) and bay-leaf to taste and boil again for 10 minutes.
Rub 3 cloves garlic, combine 3
pieces fine-chopped lard and rubbed garlic; add it all and some parsley to the
saucepan.
суббота, 23 марта 2013 г.
Завдання для ІІ групи
Завдання для 2 групи - дати відповідь на наступні запитання
n
Why is food the main tradition of different people?
What is:
What is:
nthe traditional food of the British people;
nthe traditional food of the Ukrainian people;
nthe traditional food of different countriesю
Ми зробили опитування серед однокласників, чи вони ознайомлені з особливостями британської кухні та знають основні блюда народів світу.
Ми розробили буклет, який допоміг би іноземцям ознайомитись з основними блюдами української кухні.
Основна мета нашого дослідження - створення "Кулінарної книги традиційної української їжі".
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