3. Mince pie- a small, round pie or tart containing
sweet mincemeat, typically eaten at Christmas.
Ingredients:
1 apple
1 banana
100g raisins
100g currants
50g mixed peel, chopped
50g almonds
Grated rind of 1 large lemon or lime
1 tbsp brandy
1tbsp rum
100g brown sugar
Pastry:
400g plain flour
200g butter
200g caster sugar
6 egg yolks
4 tbsp cold water
4. Cooking Instructions:
First make the pastry. Sift the flour into a large bowl and add the butter, eggs
yolks and the sugar. Mix the sugar, butter and eggs together until well blended.
Then add the flour and bind mixture together.
After it wrap the pastry in cling film and leave in the refrigerator for 30
minutes.
Meanwhile, make the filling. In a large mixing bowl mix together the grated
apple, raisins, currants, mixed peel, chopped almonds, lemon rind, brandy,
rum, brown sugar and a banana. Set aside.
Preheat the oven to 190°C.
Divide the pastry and roll it out thinly.
Fill each tartlet with mincemeat. Press the tops of pastry edges lightly, sealing
the edges carefully. Make a small slit for the steam to escape, leaving the
shapes untouched.
Bake in the oven for twenty minutes, when cooked leave to cool on a rack, and
then serve.
6. crêpe or crepe is a type of a very thin pancake
Ingredients:
3/4 cup milk
3/4 cup water
3 egg yolks
1 cup sugar
1 cup flour
Little unsalted butter
2 orange peels
1/2 cup orange juice
4 tbsp orange liqueur
7. Cooking Instructions:
Mix carefully all the ingredients. It is better to use a mixer. You`ll obtain thin batter.
Crêpes are made by pouring a thin liquid batter onto a hot frying pan, often with a
trace of butter on the pan's surface. The batter is spread evenly over the cooking
surface of the pan either by tilting the pan or by distributing the batter with a spatula.
9. Menudo is a tripe and hominy soup. Menudo is often
prepared the night before (Christmas Eve) as its cooking time
can take up to 5 hours.
Ingredients :
2 pounds tripe
1-1/2-pounds veal knuckle
6 cups water
3 medium onions, chopped
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon coriander seed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper
1 (15-ounce) can hominy
10. Cooking Instructions:
Cut tripe into 1-inch pieces. Place in an oven with veal knuckle, water,
onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red
pepper. Simmer covered for 4 hours till tripe has a clear, jellylike
appearance and veal is very tender.
Remove veal knuckle from pot. When cool enough to handle, discard
bones; chop meat and return to soup. Add hominy; cover and simmer 30
minutes longer.
Serve with crushed red pepper.
11. Due to this project I got interested in French dishes. My favourite dessert has
always been pancakes. And I learned that in France there is this dish, too. I was also
very interested in Canadian cuisine. I learned that there are a lot of desserts in
Canada. I understand that each country is unique and has its own recipes.
I think that there are many foreigners who are fond of food of my country because
Russian food is very delicious. I think that Russian cuisine is the best in the world.
I advise you to cook the food which recipes you can find in my project. They are
tasty.
Bon appetit!
