طريقة تحضير طبق الأكل باللغة الانجليزية لتلاميذ الرابعة متوسط - Bem 2015

[سيف الدين]

طريقة تحضير طبق الأكل باللغة الانجليزية لتلاميذ الرابعة متوسط - Bem 2015 الطبق الأول Berry teramisu cake INGREDIENTS 4 cups Assorted fresh berries 1 cup sugar 1 tablespoon lemon juice 2 teaspoons cornstarch SPONGE CAKE: 1 1/2 cups all-purpose flour 1 1/8 cups sugar, divided 2 teaspoons baking powder 1/2 teaspoon salt 4 eggs, separated 1/2 cup water 1/3 cup vegetable oil CREAM FILLING: 1 (8 ounce) package cream cheese, softened 1/2 cup confectioners' sugar 2 cups whipping cream, whipped DIRECTIONS In a bowl, combine berries, sugar and lemon juice. Cover and refrigerate for 1 hour. Gently press berries; drain, reserving juice. Set berries aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely. In a large mixing bowl, combine the flour, 1 cup sugar, baking powder and salt. Whisk egg yolks, water and oil; add to dry ingredients, beating until smooth. In another mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form; fold into batter. Spread into an ungreased 9-in. springform pan. Bake at 325 degrees F for 30-38 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pan and cool on a wire rack. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Split cake into three layers; place one layer on a serving plate. Spread with a third of the filling; top with a third of the berries and drizzle with 1/4 cup berry syrup. Refrigerate for at least 2 hours before serving. الطبق الثاني Traditional Couscous Ingredients: 1 kg lamb jumped into pieces 1 small sliced ​​veal shank 1 kg of semolina average 250 g chickpeas 8 courgettes 8 turnips, carrots 8 2 large tomatoes, 2 stalks celery 3 large yellow onions 6 cloves of garlic 125 g raisins blond 1/2 bunch parsley, 1/2 coriander 1 c. in s. ras-el-hanout 200 g butter or fat smen Preparation of traditional Moroccan couscous: The night before, put the chickpeas to soak. The same day, melt 125g smen at the bottom of a steamer. Fry the meat for 10 minutes then remove. Replace with onions peeled and chopped, melt them 10 minutes then add the chickpeas, chopped tomatoes, crushed garlic and chopped celery. Melt 10 min. Put the pieces of meat, moisten with 2 water, add salt, pepper, ras-el-hanout. Cover and simmer for 1 hour over low heat. Meanwhile, put the couscous in a bowl, cover with 50 cl of cold salted water, stir and let stand 30 minutes, stirring occasionally. Add the turnips and carrots into pieces of meat and parsley. Bake 20 minutes, then add the zucchini into chunks and raisins for 20 min. Add the coriander, cook for 10 min. After adding carrots, put the couscous in the steamer basket, place it on the pot. Let it cook for 15 minutes, pour in the dish, sprinkle with 1 cup cold water. Work at hand and let stand 10 minutes. Repeat cook for 10 minutes on the pot, let stand 10 minutes, then reheat. Stir in the rest of smen and serve with the meat, and in a bowl, broth and vegetables. منقول