Milk shake

Ingredients:

1 cup fresh milk

6 scoops of ice cream (Strawberry, chocolate, or vanilla)

1 cup of preferred fruit or chocolate (fruit can be strawberry or banana)

2 tbsp sugar

Whipped cream

Preparation method

Put all ingredients in a blender and blend until smooth and thick. Put the milkshake in a tall glass and garnish with strawberry slices topped with whipped cream.

Classic Chocolate Milk Shake

Ingredients:

½ cups sugar

1 cup water

½ cup unsweetened cocoa

1 teaspoon vanilla extract

4 tablespoon milk

6 cups vanilla ice cream

Preparation method:

Stir sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and bring to boil. Put cocoa in a small bowl. Gradually whisk in sugar syrup. Return mixture in the same saucepan. Boil for 1 minute, whisking constantly. Pour it into bowl. Whisk in vanilla and cool completely. Cover and chill until cold, at least 1 hour.

Pour 3 tablespoons chocolate syrup and 1 tablespoon milk into blender. Add 1 ½ cups ice cream and blend until smooth. Pour into glass. Repeat in 3 more batches, using 3 tablespoons syrop, 1 tablespoon milk and 1 ½ cups ice cream for each milk shake.

Porridge

Ingredients:

50g porridge

350 ml milk or water

Greek yoghurt, thinned with a little milk and clear honey, to serve

Preparation method:

Put the oats in a saucepan, pour in the milk or water and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan. Or you can try this in a microwave. Mix the oats, milk or water and a pinch of salt in a large microwave proof bowl, then microwave on High for 5 minutes, stirring halfway through. Leave to stand for 2 minutes before eating. To serve. Pour into bowls, spoon yogurt on top and drizzle with honey.

Egg dishes.

Match the name of the dish with it description.

Boiled egg, coddled egg (яйцо в мешочек), fried egg, omelette, poached egg (яйцо –пашот, варить без скорлупы в кипятке), scrambled eggs (яйчница -болтунья), egg salad.

Coagulate – свёртываться

Grease – смазывать (жиром, маслом)

Poach –варить без скорлупы

Suspend [sə'spend] – подвешивать

Skillet –сковорода с длинной ручкой

Solid –твердый

1. A dish made from beaten egg whites and yolks of (usually chicken eggs). Beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently forming curds as they coagulate.

2. A dish made from beaten eggs quickly cooked with butter or oil, but not further stirred while cooking in a frying pan, sometimes folded a filling such as cheese, vegetables, meat (often ham), or some combination of the above.

3. Ann egg that has been cooked by poaching, in simmering liquid. The term is also applied to a method whereby the egg is placed in a cup, suspended over simmering water using a special pan called an “egg-poacher”.

4. Includes boiling long enough for the yolk to solidify (hard-boiled) or just long for the albumen (egg white) to solidify (soft-boiled).

5. It is often used as a sandwich filing, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper and paprika. It is often used as a topping on green salads.

6. In cooking these eggs are gently or lightly cooked ones. They can be heavily cooked or hardly cooked at all.

7. Cooked in hot grease in a skillet: cooked lightly on one side only (sunny side up), sides so the white is solid but the yolk is still soft and runny (over medium) and thoroughly cooked on both sides with the yolk solid (over well), and with the yolk broken (over hard).