Презентация по английскому языку по теме "cookbook"

• 1 слайд

  cookbook
  

• 2 слайд

  Delicate curd cheesecake without baking
  Products:
  Shortbread cookies - 250 g
  Butter - 100 g
  Cottage cheese - 500 g
  Condensed milk - 1 can
  Gelatin - 10 g
  Milk or water - 2/3 cup
  Berry sauce (or jam) for serving - to taste
  

• 3 слайд

  Prepare products for curd cheesecake.
  Grind the cookies into crumbs using a blender.
  Melt the butter. Add melted butter to the liver.
  Mix cookie crumbs with butter until smooth.
  On the bottom of a detachable baking dish, pre-covered with parchment paper, put the mass of cookies with butter, tamp the base for the cheesecake tightly.
  Then place the mold with the base for the cheesecake in the refrigerator.
  Dissolve the gelatin in 2/3 cup milk (or water) and leave for 10 minutes.
  Put a cup of gelatin in hot water, stirring constantly until the gelatin is completely dissolved.
  Mix cottage cheese with condensed milk and dissolved gelatin.
  Beat thoroughly with a mixer until smooth.
  Remove the cheesecake base from the refrigerator, put the prepared curd mass on it.
  Cover the form with curd cheesecake with cling film and place the cheesecake without baking in the refrigerator for 3 hours to set.
  After that, gently release the cheesecake from the mold.
  When serving, pour the curd cheesecake without baking with berry sauce or jam.
  

• 4 слайд

  English chicken soup with rice and cheese
  Products:
  Chicken (thigh) - 1 pc. (250 g)
  or chicken fillet - 200 g
  Rice - 50 g
  Leeks - 100 g
  Processed cheese - 100 g
  Parsley - 3-4 sprigs
  Butter - 20 g
  Water - 1 l
  Ground black pepper - 1 pinch (to taste)
  Salt - 1 tsp (to taste)
  

• 5 слайд

  Prepare food.
  Wash the chicken meat and pour cold water in a saucepan. Put on high heat and bring water to a boil. Remove foam, reduce heat to low and cook chicken for 30 minutes.
  Cut the leek into half rings.
  Remove chicken meat from the finished broth, remove the skin and remove the bone (if any).
  Return the pot of broth to the fire.
  Bring the stock to a boil, add the washed rice and cook for 10 minutes.
  Fry the leeks in a skillet with butter until soft (5 minutes over medium heat).
  Cut the boiled chicken into small pieces and add to the pan to the onion. Fry over medium heat for 5 minutes.
  Put the fried meat and onions in the broth with rice. Separate the parsley stems from the leaves. Tie the parsley stalks together and also send them to the broth.
  Season with salt, pepper and cook for another 5 minutes over low heat.
  Grate cheese on a coarse grater.
  Remove the parsley stalks from the soup, add the grated cheese and stir.
  Keep on fire for another 1 minute, until the cheese is melted.
  Pour ready cheese soup with chicken, rice and leeks into plates and serve, garnished with parsley leaves.
  Sprinkle chopped parsley on the soup before serving, if desired.
  

• 6 слайд

  Banoffi-pie (dessert without baking)
  Products:
  Cookies - 250 g
  Butter (melted) - 150 g
  Bananas - 2 pcs.
  Boiled condensed milk - 200 g
  Cream 35% fat - 200 ml
  Cocoa powder - for sprinkling on dessert
  

• 7 слайд

  Grind the cookies into crumbs. Add melted butter. We mix. We spread the resulting mass in a detachable form with a diameter of 20 cm. Tamp it with a glass.
  
  Put boiled condensed milk on a cookie base.
  We send it to the refrigerator for a couple of hours.
  Then put the bananas, cut into circles, on condensed milk. (You can take more bananas.) Bananas can be brushed with condensed milk on top. But this is optional.
  
  Whisk heavy cream until firm peaks. Sugarless! Unsweetened cream sets off all the sweetness of this dessert.
  Place the whipped cream on top of the bananas.
  Sprinkle the Banoffi Pie dessert cake with cocoa or grated chocolate on top.
  

• 8 слайд

  Plum crumble
  Products:
  For the test:
  Flour - 400 g
  Eggs - 1 piece
  Margarine "Generous Summer" - 100 g
  Cottage cheese - 150 g
  Sugar - 150 g
  Baking powder - 1.5 tsp
  Milk - 60 ml
  Vanillin - 1 tsp
  For filling:
  Plums (small) - 400 g
  Sugar - 200 g
  Cinnamon - 1 tsp
  Lemon juice - 2 tsp
  Eggs (proteins) - 3 pcs.
  For sprinkling:
  Flour - 150 g
  Margarine "Generous Summer" - 100 g
  Sugar - 100 g
  

• 9 слайд

  The plum pie is simple, but it takes 90 minutes to prepare, so it's best to prepare all the ingredients in advance.
  How to make plum crumble:
  Mix all ingredients for the dough in a large container and knead the dough.
  Roll out the dough between two layers of baking paper, remove the top sheet.
  Put the dough on the bottom sheet in a mold.
  Divide the plums into halves, remove the seeds, fold 2/3 of the parts into a saucepan.
  Cover with sugar (50 g), add cinnamon and 1 tsp. lemon juice, stir and heat to a boil. Boil the plums in syrup for 7 minutes. Cool well.
  Beat the whites with sugar and 1 tsp. lemon juice to a thick foam.
  Put plums in syrup (cooled down) on the dough, distribute evenly.
  Top - whipped egg whites, flatten. Put in this form in the oven (180 degrees) for 30 minutes.
  At this time, prepare the sprinkles. Margarine "Generous summer" (100 g) cut into cubes.
  Mix with flour and sugar, grind into small crumbs.
  Place remaining pitted plums.
  Sprinkle the cake evenly and place in the oven for 30 minutes.
  When the plum pie is done, chill it in the tin and then remove it.
  Cut plum crumble into portions.
  Serve plum crumble as a dessert.
  

• 10 слайд

  Wellington beef with mushrooms
  Products:
  Beef tenderloin - 800 g
  Puff pastry - 600 g
  Champignons - 500 g
  Bulb onions - 1 pc.
  Bacon - 4-6 strips
  Mustard - 2 tbsp. spoons
  Fresh thyme - 1-2 branches
  Garlic - 4-5 cloves
  Vegetable oil - 2 tbsp. spoons
  Butter - 15 g
  Ground black pepper - to taste
  Salt to taste
  Yolk - 2 pcs.
  Sesame - 10 g
  

• 11 слайд

  How to cook Wellington beef with mushrooms:
  We take the beef out of the refrigerator in advance, clean it from the films. The meat should stay at room temperature for 4-5 hours so that the middle does not remain raw during further cooking.
  Salt the beef well.
  In a mixture of vegetable and butter, fry the crushed cloves of garlic and thyme to make the butter fragrant. Make sure that the thyme and garlic do not burn, immediately remove them from the pan at the first sign of burning.
  We "seal" the beef from all sides and from the ends too, frying for a minute or a half on each side, until golden brown. At this stage, we need to set the crust and seal all the juices inside the meat. Inside, the meat remains moist and will still be cooked in the oven.
  Remove the meat from the pan, pepper, coat with mustard on all sides, cover with foil and leave to "rest".
  Now let's take a dyxel. Duksel is a mixture of very finely chopped mushrooms and onions. Chop the onion.
  Finely chop the champignons.
  First fry the onion in the oil left after frying the beef until transparent. Then add the mushrooms. We evaporate all excess liquid and fry the mushrooms until golden brown. Add salt, black pepper and thyme to taste. Remove the duxel from the pan and let it cool completely.
  Put bacon strips on cling film
  We lay out the duxel on top.
  We shift the meat to the mushrooms and wrap the beef tenderloin in bacon using cling film.
  Roll out the puff pastry into a layer. Carefully free the beef in bacon from the cling film and transfer to the dough.
  Grease the edges of the dough with egg yolk. We wrap the beef with mushrooms in puff pastry, cut off the excess dough.
  Grease the dough on top with egg yolk and sprinkle with sesame seeds.
  For the degree of readiness "medium" bake the meat for 15 minutes at a temperature of 200 degrees and 15 minutes at a temperature of 180 degrees. If necessary, cover the roll with foil so that the dough does not burn.
  We take out the final Wellington beef from the mold, so as not to dry the meat. We leave the beef in the puff pastry to "rest" for 15-20 minutes, covering the top with foil and a towel, so that all the juices inside the meat are evenly dispersed. Cut the roll into 2-3 cm portions and serve!
  Having cooked Wellington beef, I am now forever in love with this taste and aromas: beef with light notes of mustard, mushrooms with thyme - and all this is saturated with the unsurpassed aroma of bacon and wrapped in crispy puff pastry!