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TAC 2013 Team PAX | ||
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 Language Learning Forum : Language Learning Log |  | |
| Flarioca Heptaglot Senior Member Brazil Joined 5880 days ago 635 posts - 816 votes  Speaks: Portuguese*, Esperanto, French, EnglishC2, Spanish, German, Italian Studies: Catalan, Mandarin | Message 145 of 204 17 February 2013 at 6:40pm | IP Logged | ||||||||
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This is going a be a very inspiring activity :-))
I have the book "Italiano na cozinha" (Italian in the kitchen), which brings many recipes from some Italian regions and even an italobrasiliana section. It was written by Angela Mela, born in Rio de Janeiro by Italian parents, studied law and cooking in Italy, worked in São Paulo and lives in Roma. A book with recipes and stories. The recipes are all translated into Portuguese, if you have any doubt. I'll try to prepare the Gnocchi alla Romana before the end of this month. Gnocchi alla Romana Ingredienti per 4 persone 900 ml di latte 250 gr. di semolino 50 gr. di burro 80 mt. di olio 2 tuorli d'uovo 100 gr. di parmigiano grattugiato sale e pepe q.b. In una pentola capiente, fare bollire il latte con il sale. A fuoco bassissimo versare piano, piano il semolino mescolando constantemente per evitare che si formino dei grumi. Aggiungere l'olio, i tuorli, il parmigiano e amalgamare bene. Cuocere, sempre a fuoco bassissimo, per circa 10 minuti. In una forma rettangolare grande, versare il composto, livellare bene e lasciare raffreddare. Aiutandosi con un piccolo bicchiere, formare dei dischetti e disporti in una teglia imburrata formando una griglia. Mettere dei fiocchetti di burro sugli gnocchi, cuocere a 180 gradi per 20 minuti e gratinare per 5/7 minuti fino a che gli gnocchi non diventino dorati. Edit: Thanks for songlines! Edited by Flarioca on 19 February 2013 at 2:44am 1 person has voted this message useful | |||||||||
 emk Diglot Moderator United States Joined 5530 days ago 2615 posts - 8806 votes Speaks: English*, FrenchB2 Studies: Spanish, Ancient Egyptian Personal Language Map | Message 146 of 204 18 February 2013 at 5:57pm | IP Logged | ||||||||
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For Valentine's Day, I served a good French fondue. I used this recipe as the base and tweaked things a bit.
To prepare this, you'll need: - One baguette (for every 3 adults). You want bread with a lot of crispy crust and tons of air bubbles. - Three cheeses, with between 150g and 200g of cheese per person. I used roughly equal portions of Gruyère, Emmenthal and Comté, which is how my wife likes it. In general, any good alpine cheeses should do the job. Slice cheese into thin slices. - 40ml of dry white wine for every 100g of cheese, more or less. If it's too runny or too thick, add a little more cheese or a little more wine. - Crush a garlic glove or two and stir it into the pot. From there, melt the cheese in a fondue pot, and keep it warm over a flame. Slice bread into little pieces and serve. Yum. :-) 
Edited by emk on 18 February 2013 at 11:13pm 2 persons have voted this message useful | |||||||||
 songlines Pro Member Canada flickr.com/photos/cp Joined 5207 days ago 729 posts - 1056 votes Speaks: English* Studies: French Personal Language Map | Message 147 of 204 18 February 2013 at 9:18pm | IP Logged | ||||||||
Grain and Greek Yoghurt Parfait:
"Parfait" des Céréales et du Yaourt Grec Version en français, adapté de la reçette au dessous. Degré de difficulté: très facile. Nombre de personnnes: 2 (ou une personne affamé) Ingrédients: -les flocons d'avoine entiers, 1 tasse -le sirop d'érable, 4 cuillères à soupe -le yaourt Grec, 2 tasses -les fraises, 1 tasse ou plus. Légèrement grillez au four les flocons d'avoine, à 350F pour environ 10 minutes. (Vérifiez l'état, et tournez de temps en temps.) Laissez un peu refroidir. Légèrement écrasez les fraises. Posez les flocons d'avoine, le yaourt, le sirop d'érable, et les fraises aux couches dans un verre ou petit bol. Comme un petit déjeuner express, cette reçette est vraiment parfait! Grain and Greek Yoghurt Parfait Ingredients 4 1-cup jars with lids, or other small covered containers 1 cup cooked, cooled whole grains (e.g. quinoa, barley, brown rice) OR toasted oats or quinoa flakes 4 tablespoons agave nectar, honey, or maple syrup, divided ⅛ teaspoon fine sea salt [omitted] 2 cups nonfat plain Greek yogurt 1 cup frozen (thawed) or fresh berries (e.g., raspberries, blackberries) crushed with a fork Instructions In a small bowl, combine grains, 2 tbsp of the agave nectar and salt. In another small bowl, combine the yogurt and remaining agave nectar. Spoon 2 tablespoons grain mixture into each jar. Top each with ¼ cup yogurt mixture and 2 tablespoons berries. Repeat layers. Seal the jars with the lids and keep in the refrigerator for up to 5 days. Grab and go when ready to eat! To toast (non-instant) oats: heat in 350 F oven for approx. ten minutes, checking and turning occasionally to prevent it from burning. From Power Hungry.com ----- As usual, corrections of my French translation are welcome. Edited by songlines on 19 February 2013 at 12:24am 3 persons have voted this message useful | |||||||||
| songlines Pro Member Canada flickr.com/photos/cp Joined 5207 days ago 729 posts - 1056 votes Speaks: English* Studies: French Personal Language Map | Message 148 of 204 19 February 2013 at 12:26am | IP Logged | ||||||||
Et "miam miam". Edited to wonder: What is the equivalent to "yum"/ "yum yum" in other languages? Edited by songlines on 19 February 2013 at 8:16am 1 person has voted this message useful | |||||||||
| fezmond Groupie Korea, South Joined 4924 days ago 72 posts - 78 votes Speaks: English* Studies: Korean, French | Message 149 of 204 19 February 2013 at 5:07pm | IP Logged | ||||||||
맛있어 in Korean 1 person has voted this message useful | |||||||||
| kanewai Triglot Senior Member United States justpaste.it/kanewai Joined 4887 days ago 1386 posts - 3054 votes Speaks: English*, French, Marshallese Studies: Italian, Spanish | Message 150 of 204 19 February 2013 at 6:15pm | IP Logged | ||||||||
"Scooby dooby doo" in Cartoon Land 2 persons have voted this message useful | |||||||||
| songlines Pro Member Canada flickr.com/photos/cp Joined 5207 days ago 729 posts - 1056 votes Speaks: English* Studies: French Personal Language Map | Message 151 of 204 19 February 2013 at 8:48pm | IP Logged | ||||||||
Pumpkin Spice Latté:
Café au lait citrouille. La reçette adapté et traduit d'original au dessous: À l'automne, le prix aux cafés Starbucks: $4 pour une tasse "grandé". Le coût à la maison? Quelques centimes... Café au lait citrouille. Degré de difficulté: très facile Nombre de portions: 1 une-tasse portion. Ingrédients: -le lait, une tasse -citroulle, ou citrouille en conserve, 3 cuillères à soupe -le sucre, 1 petite cuillère (ou au goût) -l'extrait de vanille, 1 petite cuillère -mélange d'épices tarte à la citrouille, un quart de la petite cuillère -un café espresso chaud, un quart de la tasse -la crème (optionnel) -la mouscade moulue (optionnel) -la cannelle (optionnel) Battez au fouet le lait, la citrouille, l'extrait de vanille, et l'épices tarte à la citrouille. Chauffez le mélange dans une petite casserole. (Faisez attention! - Il ne faut pas laisser trop-bouillir le lait.) Ajoutez l'espresso. Si vous désirez, ajoutez la crème et la mouscade moulue ou la cannelle. ------------ Pumpkin Spice Latte, original recipe in English. 1 cup (250 mL) milk 3 tbsp (45 mL) canned pumpkin pie filling or canned pure pumpkin 1 tsp (5 mL) granulated sugar, or to taste 1 tsp (5 mL) pure vanilla extract 1/4 tsp (1 mL) pumpkin pie spice blend (optional) + more for garnish 1 shot hot, brewed espresso or 1/4 cup (60 mL) strong, brewed coffee or Caf-Lib (coffee substitute) Whipped cream (optional garnish) Ground nutmeg or cinnamon (optional garnish) In small or medium saucepan over medium heat, whisk milk, pumpkin and sugar until steaming. (Don’t let it scald or boil over.) Remove from heat. Stir in vanilla, 1/4 tsp (1 mL) pumpkin pie spice if using. Whisk in espresso or coffee. Pour into large mug. If desired, top with whipped cream and sprinkle with pumpkin pie spice, nutmeg or cinnamon. Makes 1 one-cup serving. Recipe from the Toronto Star During autumn, these cost $4 each at Starbucks; At home? Mere cents. Edited by songlines on 23 February 2013 at 5:00am 1 person has voted this message useful | |||||||||
| Flarioca Heptaglot Senior Member Brazil Joined 5880 days ago 635 posts - 816 votes Speaks: Portuguese*, Esperanto, French, EnglishC2, Spanish, German, Italian Studies: Catalan, Mandarin | Message 152 of 204 26 February 2013 at 1:59pm | IP Logged | ||||||||
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Our team log was on page 4! It seems that this is going to be an intense language learning year on HTLAL.
I'd like to say that it won't be possible to prepare the "Gnocchi alla Romana" this month, but I hope to do it already on the first days of March. About Italian and Catalan: Italian: After reading three books in January it seems that I just need to talk to people, which is going a happen very soon. There is this senior person who is coming to work here in Brazil for a while and I'll have lots of opportunities to talk to him. The good thing is that he complains that I speak way too fast ... even in English. So, let's try Italian!! Catalan: I'm reading books and, sometimes, listening to the radio. This is what I'm going to do in Catalan for some time. I'll not try hard to write or speak in this language at this moment. Edited by Flarioca on 26 February 2013 at 2:00pm 1 person has voted this message useful |
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