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ESL forum >
Games, activities and teaching ideas > typical dishes
typical dishes
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cawadashy506
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typical dishes
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Hi, I am teaching food. I would like to preper a national dish from a different country. But I can�t use a stove for it. Can someone give a recipe to preper in my classroom?
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22 Jun 2012
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lucianamar
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you can prepare "fruit salad" using different fruits and some sugar.
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22 Jun 2012
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cunliffe
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Is there any way of getting ice cream in? Banana split would be good. You could substitute tinned or home made custard for the ice cream. Add lots of chopped up fruit to make it healthy! |
22 Jun 2012
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MoodyMoody
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Cole slaw from the USA:
Take a head of green cabbage and chop or shred.
Take a carrot or two, peel, and chop or shred (unless you �re cooking for my husband who hates carrots).
Sprinkle with about 10-15 g salt and let sit for 10 minutes.
Mix 250 ml vinegar of choice (white if you like pretty, apple cider is my favorite) with about 100 -125 g sugar.
Add mayonnaise to taste if desired.
That is my mother �s recipe, converted to metric units for you. It �s good by itself, and even better on hot dogs (in buns, of course) or on a chopped pork barbecue sandwich (smoked pork shoulder, chopped, and served in a vinegar-hot pepper sauce, called Lexington-style barbecue). You could also add a bell pepper or tomato if you like. Add red cabbage only if you will eat all of it immediately; the vinegar leaches the color out after some time. |
22 Jun 2012
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ueslteacher
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We have to suggest a particular national recipe!
I can think only of one but it demands preparation ahead of time. It �s Vinaigrette salad. While you can guess that the origin of its name is not Ukrainian, it is a very common dish on the Ukrainian table and has probably its unique flavour. So here are the ingredients: - 1 pound beets
- 1 pound carrots
- 1 pound potatoes
- 2 large dill pickles, diced
- 1 onion, minced
- 1 (8 ounce) can peas, drained
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Here �s what you have to do ahead of time: wash the beets, carrots and potatoes thoroughly, do not peel, do not chop, put in cold water in a saucepan (better separately), boil until cooked (if the beets are average size it can take up to an hour and a half to cook, while carrots and potatoes will be cooked in twenty minutes after the water boils). Let the vegetables cool down.
In class you can peel the vegetables and cut beets, carrots, potatoes, pickles in small cubes (i.e. dice) then add peas, onions, olive oil and salt and mix everything with a spoon in a large bowl. BTW you can use a dice cutter to make it faster
Personally I love this salad to go with medium salted herring:)
Sophia
@Lynne: you�ve awoken a craving in me:) I�ve never had a banana split but I�m sure I would love it:)
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22 Jun 2012
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kissnetothedit
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Have a look at http://www.hungaryzin.com/2007/10/nras-hungarian-recipes.html
Nice weekend!
Edit
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23 Jun 2012
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evafer
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A delicious fresh soup perfect for the summer from Spain for you. Buen provecho! Eva |
23 Jun 2012
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veronika74
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This sweet
(called biscuit balls or coconutballs) is popular in Hungary and it can be prepared easily. You just
mix the ingredients (ground biscuits 500g, ground nuts 250g, 3 tablespoons of
cocoa powder, some milk appr. 300ml, little rum, castor sugar 200g) in a bowl and make balls (you can
put a sour cherry inside them as well). Then roll the balls in shredded coconut.
Soml�i
galuska is made with three different-flavoured sponge
cakes (walnut,cocoa and plain), pastry cream, raisins, walnuts, chocolate
sauce, and whipped cream.
Home made
version: put sponge cake pieces into a bowl then sprinkle them with rum, spread
raisins, ground nuts. Put vanilla pudding layer then sponge cake pieces again
with raisins, ground nuts, rum and chocolate pudding. You decorate it with chocolate
sauce and whipped cream. 
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23 Jun 2012
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Aurore
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Brilliant Ideas. If someone with plenty of time to spare could make up some "Recipes from around the world" worksheets I �d definitely download them...but there aren �t many teachers with plenty of time to make them...lol
Thanks anyway. I should have fun with these.
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23 Jun 2012
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