COLEGIO SIGLO XXI

SEGUNDO AÑO DE BACHILLERATO

GENERAL OPCION: INGLES

ASIGNATURA:

INGLES

CONTENIDO:

CULTURES OF ARGENTINA AND BRASIL

DOCENTE:

JORGE ALBERTO MIRA

ESTUDIANTE:

JENNY ROSIBEL RODRIGUEZ VALLE

SECCION: G-A

BEVERAGES

Orange, Mango and Rosemary Infused Water

Times Total: 10 Min Preparation: 10 Min

Servings8 servings

Fruit- and herbed-infused water is one of the best ways to hydrate ourselves. Hints of orange citrus zest, sweet mango hints and flowery rosemary give this refreshing thirst quencher a great taste with natural flavoring.

If someone in your family doesn’t like to drink water, this infused combination is a great alternative to get your 8 glasses of water a day!

Ingredients

8 cups filtered water

1 large orange, sliced in rounds

1 mango, chopped 5 sprigs fresh rosemary Ice, to taste.

Cranberry Ice Cubes

Times Total: 1 Hr Preparation: 15 Min

Servings12 cubes

Now that the kids are home, it’s always good to have different meal ideas for vacation that are both simple to make and fun. That’s why today I’m going to prepare ice cubes using cranberry juice. These ice cubes are delicious and add an unexpected taste to lemonade. They’re also fun because we’re using star and flower-shaped molds. I invite you to try this recipe with your kids.

Ingredients

1, 12-ounce can of Cascadian Farm™ organic cranberry juice concentrate 4 cups filtered water 1/2 cup fresh cranberries

Instructions

Follow the instructions on the package to prepare the cranberry juice. Set aside two cups of juice to pour into the molds. Place the molds in the freezer for one

hour or until the ice cubes have set. When ready, use the cubes in fresh lemonade and add fresh cranberries.

Peach Apple Tea

Times Total: 15 Min Preparation: 2 Min

Servings6-8 servings

Stay refreshed this summer with a tall glass of peach tea with a hint of apple goodness. This easy-to-prepare tea will make all your neighbors jealous!

Ingredients

1 10-oz package Cascadian Farm™ frozen organic sliced peaches 6 cups water 3 tea bags, flavor of choice 1 12-oz package Cascadian Farm™ frozen organic apple juice concentrate

Instructions

Place frozen peaches in a heat-safe pitcher or bowl. Add 4 cups water and tea bags to a sauce pan and bring to a boil. Boil for 1 minute and

pour over frozen peaches. Allow to steep for 10 minutes. Stir in apple juice concentrate and additional 2 cups water. Mix well and place in fridge

until ready to serve. Serve chilled.

Coffee Shake

Ingredients

2 teaspoons instant coffee 2 cups water 3 cups vanilla ice cream

Instructions

Dissolve the instant coffee in water. Add the coffee to a blender with the ice cream. Blend until the ingredients are mixed completely. Serve in cups and decorate with whipped cream or chocolate chips.

Asian Pear Sparkler

This delicious foamy Asian pear and ginger drink is perfect for the hot days. Best of all, this recipe will give you enough pear juice to prepare it a few times. Keep this recipe in mind when you have unexpected guests, just add soda to the pear juice with a bit of ice and you're done!

Ingredients

1 large Asian pear, peeled and chopped 1 cup of water 1/3 cup of sugar 1/2 cup of honey 1 inch of fresh ginger, cut into thin slices 1 tablespoon of fresh lemon juice 3 fresh mint leaves 1 pinch of nutmeg 16 ozs of soda Ice

Instructions

Combine the pear with the water in a blender at medium speed until the pear has completely dissolved. Set aside and discard the remains.

Mix the pear juice, sugar, honey, ginger, lemon juice and nutmeg in a small pot over medium heat. Reduce the heat and let boil for 5-8 minutes until the sugar and honey have dissolved. Remove from the heat, strain and let cool completely.

Fill two large cups with ice, and then add 8 ounces of soda to each and 4-6 tablespoons of the pear juice. Mix well and serve immediately.

Orange, Banana and Strawberry Smoothie

Are you searching for a recipe for kids that is simple to prepare and is packed with vitamins? This delicious orange, banana and strawberry smoothie is a great option.

This smoothie is gluten-free, making it ideal for children. Serve with a size of cookies for the perfect snack.

Ingredients:

1 cup of fresh strawberries, without leaves 2 bananas 2 cup of fresh orange juice.

Instructions:

Cut the top part of the strawberry, removing the stems and leaves. Cut each strawberry in half and cut the bananas into slices. Add the strawberries, bananas and orange juice in the blender and combine until

everything is well mixed. Refrigerate and serve in individual cups when it's cold.

Almond Iced Latte

Ingredients

2 cups of cold coffee. Sugar to taste. 1/4 cup of half & half or almond milk 2 tablespoons of Amaretto (optional) Ground nutmeg.

Instructions

Pour the cold coffee into two cups. Add sugar to taste. Add a splash of half & half or almond milk plus one tablespoon of Amaretto in each cup. Sprinkle a bit of nutmeg and serve with straws. Serve with a plate of cinnamon cookies.

 

If you don't have regular coffee you can use instant coffee. The result will still be delicious. You can use an artificial sweetener instead of sugar. If you don’t want to add Amaretto, try adding a drop of almond extract to get that

delicious almond flavor.

Turquoise Rum, Coconut and Pineapple Shots

Ingredients

1 oz coconut-flavored rum 1 oz pineapple juice 1/2 oz of Blue Curacao liqueur 1 cup crushed ice

Instructions

Add the ingredients to a cocktail shaker. Shale well until it feels really cold, about 1 minute.

Serve in small glasses and enjoy!

 

If you don't have a cocktail shaker, you can use a large glass to mix the ingredients and use a spoon or strainer to remove the ice.

Horchata Margarita

Ingredients

1 cup rice 1 cinnamon stick 4 cups water 1 cup sugar 1 cup evaporated milk 1 cup tequila 2 tablespoons sweetened condensed milk 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon

Instructions

Place the rice, cinnamon and 3 cups of water in the blender jar. Let it soak for an hour. While the rice is soaking, prepare a quick syrup. Combine 1 cup of water and 1 cup of

sugar in a small pot. Cook over low heat for 5 minutes or until the sugar is completely dissolved. Remove from the heat and let cool until it reaches room temperature.

Blend the rice, the cinnamon stick and the water in the blender until the rice is completely ground. Use a strainer to strain the mixture and place it in a large pitcher. Add the syrup you prepared and the evaporated milk. Mix well and put in the refrigerator.

When the mixture has cooled off and you're ready to proceed, add the tequila and combine.

Serve your horchata margaritas in frosted glasses over lots of ice. To frost the glass rims: Place the sweetened condensed milk in a small bowl. Mix 2

tablespoons of sugar and cinnamon in another bowl. Dip the glass rims in the condensed milk and then in the mixture of sugar and cinnamon.

 

If you don't have tequila in your cupboard, you may use rum or whiskey.

Pumpkin Spiced Café Con Leche

Ingredients

2 cups whole milk or milk of your choice 2 cups half and half 2 1/2 tablespoons instant coffee granules, more to taste 1/8 cup sugar, more to taste 1 1/4 teaspoons of pumpkin pie spice 4 ginger snap cookies 1 can whipped cream 1/3 teaspoon ground cinnamon 4 tablespoons dulce de leche

Instructions

Combine the milk and half & half in a saucepan and heat to medium temperature. When the milk starts to form bubbles around the edge of the pan, whisk in the coffee,

sugar and pumpkin pie spice. Whisk for one minute, taste for sugar and spices and add if needed.

Reduce heat slightly and cook for another 2 minutes. Transfer the ginger snap cookies to a plastic bag. Using a rolling pin pound out to crush finely; set aside.

Add the dulce de leche to a small microwave safe dish. Heat in microwave for 30 to 35 seconds.

Pour the coffee into 4 cups, eight ounces in each. Garnish each with whipped cream, crushed ginger snap cookies, cinnamon and dulce de leche. Serve right away.

DESSERTS:

Mud Slide Ice Cream Cake

Ingredients

1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix 1/2 cup butter or margarine, softened 1 egg 2 tablespoons milk 2 tablespoons coffee-flavored liqueur or strong coffee 4 cups vanilla ice cream 1 container Betty Crocker™ Whipped chocolate frosting 2 tablespoons coffee-flavored liqueur, if desired

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, butter, egg and milk with spoon or electric mixer on low speed until well blended. Spread batter in pan.

Bake 16 to 18 minutes or until center is set (top may appear dry and cracked). Cool completely, about 1 hour.

Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze about 3 hours or until firm.

In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in freezer.

 

Coffee lovers can substitute coffee-flavored ice cream for the vanilla. Mud slide drinks are popular on menus across the country. Here the concoction is made

into a frozen dessert with a brownie-like base.

Cocoa Puffs Cake Bites

Ingredients

4 tablespoons butter 1 10-oz bag marshmallows 1 teaspoon vanilla extract 1/2 cup Betty Crocker™ SuperMoist Chocolate Fudge Cake Mix Sprinkles, to taste 6 cups Cocoa Puffs™ cereal

Instructions

Melt butter in saucepan over low heat, add marshmallows, and stir until melted. Add vanilla and cake mix, and stir to combine completely.

Remove from heat; add cereal and mix to coat cereal. Press into a baking sheet coated with non-stick spray and top with sprinkles. Press lightly

to help sprinkles adhere. Place in fridge for 10 minutes to harden, slice and serve.

 

Have fun trying mew mixes by experimenting with every flavor of Pillsbury cake mixes. Replace vanilla with lemon or coconut extract.

Easy Sugar Cookie Ice Cream Sandwich

Ingredients

1 14-oz package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies 3 tablespoons sugar 1/2 teaspoon ground cinnamon Coconut-chocolate swirl ice cream, quantity to taste

Instructions

Pre-Heat oven to 350°F. In small bowl, mix sugar and cinnamon; set aside. Bake cookies following package instructions. While still warm, roll over sugar-cinnamon

mixture and allow to cool completely. Spoon ice cream over one cookie and top with another to create an ice cream sandwich.

Place in freezer until ready to serve.

 

Swap out – use any ready-to-bake cookie and have fun adding topping like chocolate sauce, nuts, or shredded coconut over ice cream before sandwiching the second cookie.

S’mores Cupcakes

Ingredients

1 box Betty Crocker™ devil's food cake mix (plus ingredients indicated in the box) 24 cupcake liners 1 jar chocolate frosting 24 large marshmallows 6 graham crackers, broken into 4 pieces

Instructions

Prepare cake following box instructions. Line a cupcake holder with cupcake liners. Fill each cupcake with 2 1/2 tablespoons cake

batter. Bake cupcakes according to box instructions. Allow to cool for 30 minutes. Frost all cupcakes with chocolate frosting. Toast marshmallows until crisp. I did mine over an open flame, but a toaster oven works

well too. Stick a piece of graham crack into the top of each cupcake. Add a toasted marshmallow to the top. Serve and enjoy!

 

You can add mini marshmallows on a kabob to the top instead of a large one, or use flavored marshmallows.

Roasted Peaches with Mascarpone Cheese and Caramel

Ingredients

4 oz of mascarpone cheese 1 teaspoon of vanilla extract 2 peaches Caramel sauce Canola oil

Instructions

Mix the cheese and vanilla in a bowl. Set aside until you need it. Cut the peaches in half and get rid of the seeds. Cover the peaches with a little bit of

canola oil to prevent them from sticking to the grill. Place the cut sides facedown on the grill for 3 to 4 minutes or until the peaches have

heated. Fill the peaches with the mascarpone mixture and set aside to serve. Cover with caramel and serve.

 

This recipe is easy to make on a grill, but if you don't have a grill simply place them on a baking dish and cook for 5 minutes or until they're hot.

S‘mores Pie

Ingredients

17-oz jar marshmallow cream 1 9-inch prepared graham cracker pie crust 2 1/2 cups chocolate chips 1 cup marshmallows 1 cup graham cracker crumbs

Instructions

Pre-heat oven to 350 ºF. Evenly spread the marshmallow cream over prepared crust. Top cream with 2 cups of

chocolate chips, then marshmallows and graham cracker crumbs and finally with remaining 1/2 cup chocolate chips.

Bake for 15-20 minutes until lightly browned. Cool completely, slice and serve.

 

Mix it up – Use half chocolate chips and half toffee bits or swap out with white chocolate chips.

Postre Borracho

Ingredients

3 packages (2.7-oz each) vanilla pudding 24 ladyfingers 1 liter of milk 1/2 vanilla bean 1 cup amaretto 1/4 cup aged rum Dulce de leche or whipped cream for garnish

Instructions

Distribute the cookies in the container you'll serve the dessert from. Form 2 or 3 layers with them. If you're using an oval container, make two layers.

Mix the amaretto with the run and sugar in a small bowl. Cover the cookies in this mixture. Cut the vanilla bean in half and open it down the middle. Add to the vanilla pudding

mixture and prepare according to the instructions on the package. Once it's ready, pour it over the cookies. Let sit for 10 minutes and then refrigerate. Let cool completely.

Serve with dulce de leche or whipped cream. This pastry tastes better when prepared a day in advance or when refrigerated for 4-6

hours before serving.

 

You can use brandy, Port wine, Muscat or sweet wine instead of amaretto.

Dulce de Leche Milhojas

Ingredients

1 1/2 cup Gold Medal™ all-purpose flour Pinch of salt 6 egg yolks 3 tablespoons vodka or Pisco 2 cups heavy cream 1 can (13.4 oz) dulce de leche 1 tablespoon powdered sugar Raspberries and cherries, for garnish

Instructions

Combine one cup of flour with the salt in a bowl. Make a hole in the middle and add the yolks and pisco or vodka. Mix well using your fingertips until you have dough. Pour onto a floured surface and knead until it separates from your fingers and no longer sticks to the table. Wrap in plastic and refrigerate for one hour or from one day to the next.

Heat the oven to 350°F. Divide the dough into 8-9 small portions and stretch out until they're very thin, almost transparent. If you have a pasta maker, use that to make the thin sheets. Cut into round or rectangular pieces and place them in a baking dish with parchment paper or silicone baking mats. Bake for 8 minutes. They should be pale, not browned. Cool on racks.

While they cool, whip the heavy cream and dulce de leche in a blender at high heat until it thickens.

To put assemble the cake, spread dulce de leche on a dish. Place a sheet of pastry on top, pour a layer of whipped cream with dulce de leche on top and repeat until you're done

with the pastry sheets. Sprinkle the surface with powdered sugar and decorate with raspberries and cherries.

Refrigerated Cheesecake

Ingredients

3/4 cup graham cracker crumbs 1 tablespoon brown sugar 4 tablespoons butter, melted 1 (8-oz) package cream cheese, at room temperature 1 teaspoon lemon juice 1 cup heavy whipping cream 1/2 cup sugar Fresh cherries, to taste

Instructions

Using your hands, mix graham cracker crumbs, brown sugar, and melted butter together. Press graham mixture into a 5-inch springform pan. Make sure to press crumbs against the

edges creating a crust all around. Place graham filled springform pan in the freezer while you work on the batter. In a mixer, add in cream cheese and lemon juice. Beat on high until creamy and well

combined. Pour in whipping cream and continue to beat until batter becomes thick. Sprinkle sugar in

and beat on high until batter becomes stiff and thick. Spoon batter into the center of the prepared springform pan and place in fridge overnight

or for a minimum of 4 hours. Remove springform pan.

Top with fresh cherries. Serve and enjoy!

Lemon Gelato

Ingredients

2/3 cup lemon juice Zest from 3 lemons 6 egg yolks 1 1/4 cups heavy cream 2 1/2 cups half and half 1 1/4 cup sugar 1/3 teaspoon vanilla extract 1/2 pack of vanilla wafers or Marie cookies

Instructions

Squeeze out the lemons until you have 2/3 cup of juice. Peel the lemons and wash the rinds to eliminate any remnants of juice. Place the rinds in a

separate container. Place the egg yolks in a bowl and add 1 1/4 cup of cream, constantly whip. Heat 1 1/4 cup of sugar and 2 1/2 cup of half and half in a small pot of medium heat. Add

the lemon rinds. Stir until the sugar has dissolved. Remove the mixture from the heat. Add approximately one tablespoon of the heat mixture to the egg yolk mixture. Then pour

the yolk mixture into the hot mixture little by little. Cook over medium heat again until it thickens. It should be thick enough to cover the

spoon. Remove the mixture form the heat and add 1/2 teaspoon of vanilla extract. Remove the

lemon rinds. Refrigerate the mixture for one day or cool using the double boil method, but with ice instead of hot water. Once cold, add the lemon juice.

Place the mixture in an ice cream make and follow the instructions of the machine. Once the mixture is soft you can add the ground cookies. Let freeze for 3 hours and it will be ready to serve.

MEALS:

Spinach Enchiladas

Ingredients:1 tablespoon butter1/2 cup sliced green onions2 cloves garlic, minced1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry1 cup ricotta cheese1/2 cup sour cream2 cups shredded Monterey Jack cheese10 (6 inch) corn tortillas1 (19 ounce) can enchilada sauce

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Vidalia Onion Tomato Pizza

Ingredients:1 (.25 ounce) package active dry yeast1/2 teaspoon sugar1 1/2 cups warm water (110 degrees to 115 degrees)3 tablespoons olive or vegetable oil, divided1/2 teaspoon salt4 1/3 cups all-purpose flour2 (15 ounce) cans pizza sauce, divided2 large Vidalia or sweet onions, thinly sliced4 medium tomatoes, thinly sliced2 1/2 cups shredded mozzarella cheese1 1/2 cups shredded Cheddar cheese

Instructions:

1. In a bowl, dissolve yeast and sugar in warm water. Add 2 tablespoons oil, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.2. Punch dough down. Turn onto a lightly floured surface; divide in half. Press dough onto the bottom and 1 in. up the sides of two greased 14-in. pizza pans. Spread 3/4 cup pizza sauce over each. Bake at 450 degrees F for 5 minutes. Meanwhile, in a skillet, saute onions in remaining oil until tender.3. Arrange tomato slices over pizzas. Combine cheeses; sprinkle over tomatoes. Top with onions. Bake 10-15 minutes longer or until cheese is melted. Warm remaining pizza sauce; serve with pizza.

Chicken with spiced rice

Ingredients:¼ cup (60ml) olive oil4 chicken breast fillets, halved1 large onion, finely sliced1 teaspoon turmeric2 cups (400g) long grain rice, washed4 cups (1L) hot chicken stock8 peppercorns4 cardamom pods, lightly crushed2 whole cloves1 stick cinnamon1 cup (120g) fresh or frozen peas

Instructions:

Heat oil in a large, deep frying pan or shallow flameproof casserole on high. Cook chicken pieces for 2 minutes each side, until golden. Set aside.And heat to medium and sauté onion in same pan for 3 minutes, until golden. Add turmeric and cook, stirring, for 1 minute. Mix in rice and stir for 3-4 minutes, until translucent. Stir through stock and spices and season. Return chicken to pan, pushing down into rice.Cover and cook on low heat for 15 minutes. Add peas and cook for another 8-10 minutes, until chicken is cooked throughand liquid absorbs. Serve.

Margaret Fulton's Basque chicken

Ingredients:1.8kg organic chicken2 tablespoons extra virgin olive oil8 whole cloves garlic3 medium (600g) red capsicums, quartered12 baby (500g) new potatoessalt and freshly ground black pepper2 medium (400g) red tomatoes, skinned,seeded, quartered¾ cup (180ml) dry white wine or chicken stock¼ cup chopped fresh flat-leaf parsley

Instructions:

Remove chicken legs by cutting through to thigh joints, then cut off the drumsticks. Cutting right through the backbone, remove the back without cutting through the breastbone, then cut away each side of the breast. Cut each half breast into 2 pieces. Trim the joints, removing any excess fat. Keep back and neck for stock or discard.Preheat oven to moderate (180°C/160°C fan-forced). Pat chicken dry with absorbent paper. Heat half the oil in a heavy-based flameproof baking dish; add chicken pieces and cook until well browned all over.Add remaining oil to the dish with garlic, capsicum and potatoes; season with salt and pepper. Bake, uncovered, for 30 minutes, turning chicken and vegetables several times. Add tomatoes, bake, uncovered, further 15 minutes or until chicken is cooked through.Arrange the chicken and vegetables on a platter; cover to keep warm. Add wine to dish, stir over a medium heat and simmer for a few minutes. Season to taste with salt and pepper. Spoon sauce over chicken and sprinkle with parsley.

Picadillo

Ingredients:2 tablespoons olive oil1 pound ground beef1/2 pound chorizo sausage, chopped1 large onion, chopped1/2 cup chopped red bell pepper2 cloves garlic, chopped1 tablespoon ground cumin2 teaspoons chili powder1 teaspoon dried oregano1 teaspoon paprika1/4 teaspoon cayenne pepper1/4 teaspoon ground cinnamon1 1/2 cups canned diced tomatoes3/4 cup beef stock1 tablespoon white sugar1/2 cup raisins1/4 cup chopped pimento-stuffed green olives2 tablespoons apple cider vinegar1 tablespoon capers, drained1/3 cup slivered almonds, toasted1 tablespoon lime juice

Instructions:1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.2. Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.3. Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.

Roesti

Ingredients:2 lb potatoes, boiled in their skins, drained and allowed to cool2 ½ tbs lard or butter¼ tsp salt1 tbs butter

Instructions:Peel potatoes, grate coarsely.Melt 1 tbs lard or butter in a nonstick skillet, add the potatoes and salt.Brown the potatoes gently over a low heat, turning occasionally.Press the potatoes together to form a flat cake, cover and allow them to continue cooking for about 15 minutes until a golden crust has formed.Cut the margarine or butter into small pieces, and add them all round the edge of the skillet.Continue cooking for another five minutes.Turn the roesti onto a plate with the crust on top. You can do this either by putting the serving plate over the skillet and turning it upside down, or by tossing it like a pancake.

Zürcher Geschnetzeltes (cut meat Zürich style)

Ingredients:300 g (0.66 pounds) fresh mushrooms, slicedjuice of ½ lemonspices600 g (1.3 pounds) veal, cut in small pieces2 tablespoons margarine1 onion, cut in very small pieces1 dl (3.4 fl. ounces) white wine1 to 2 dl (3.4 to 6.8 fl. ounces) water1.5 to 2 dl (5 to 6.8 fl. ounces) creamgravy-powderpaprika1 teaspoon saltgrind pepper

Instructions:

Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes.Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm.Melt the margarine in a frying-panAdd the onions, stew. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly.Remove the meat.Add the white wine, let cook until the liquid thickens.Add the liquid from 2. plus some gravy-powder, cook until the sauce binds.Add the cream and increase the heat slightly.Add paprika and some spices.Pour salt, pepper and ½ teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook.Add the mushrooms.

Sesame pork stir-fry

Ingredients:¼ cup sesame seeds1 teaspoon Chinese five spice1 pork tenderloin (approximately 400g), trimmed and sliced into 5mm thick rounds1/3 cup (80ml) peanut oil1 tablespoon finely chopped ginger2 cloves garlic, crushed1 long red chilli, deseeded and finely sliced1 bunch (170g) asparagus, trimmed and sliced into bite size pieces1 bunch Chinese broccoli, trimmed and chopped into bite size pieces2 tablespoons hoi sin sauce1 tablespoon sweet chilli sauce¼ cup (60ml) chicken stock, optional1 cup (80g) bean sprouts227g tin sliced water chestnuts, drainedsteamed rice, to serve

Instructions:

Combine sesame seeds and Chinese five spice together. Roll slices of pork in the sesame mixture until well coated.Heat half the peanut oil in a large wok or non-stick frying pan over a medium heat, cook pork in batches until golden and almost cooked through; drain on absorbent paper. Wipe any excess sesame seeds out of the wok to prevent them burning.Heat remaining oil in the same wok. Add ginger, garlic and chilli and stir-fry for 1 minute. Add asparagus and stems of Chinese broccoli and stir-fry for 2-3 minutes. Add combined sauces and bring to the boil. (Use the stock for a juicier stir-fry).Add remaining broccoli, bean sprouts and water chestnuts, tossing together until they just wilt. Add sesame pork and stir-fry until heated through and coated in sauce.Serve sesame pork stir-fry with steamed rice.

Recipe for Pastetli (Meat Pie)

Ingredients:450 g (1 pound) puff-paste2 tablespoons margarine or butter1 shallot, hacked1 clove of garlic, pressed800 g (1.75 pounds) small mushrooms, cut into four pieces each1 dl (3.4 fl. ounces) white wine180 g (6.3 ounces) half and half sour1 dl (3.4 fl. ounces) cream1 teaspoon curry1 tablespoon worcestershire sauce½ teaspoon paprika, a small amount of nutmeg and cayenne peppersalt or spices

Instructions:

Bake 6 large heart-shaped pies made out of the puff-paste for about 15 to 20 minutesHeat margarine or butter in a potAdd shallot and clove of garlic, stewAdd white wine and mushrooms, mix, cover and cook for about 5 minutesIncrease heat, cook in open pot until half of the fluid has goneAdd half and half and creamAdd curry, worcestershire sauce, paprika, nutmeg, pepper and saltDistribute the filling into the heated pies, serve immediately

Navarin d'Agneau, a French Lamb Stew

Ingredients:3 lbs. of boneless lamb for stew cut in about 1" squares2 onions sliced2 Tablespoons butter1 Tablespoon flour2 Tablespoons tomato paste2 Tablespoons olive oil1 Teaspoon sea salt1/4 Teaspoon pepper4 lbs. potatoes2 turnipsOptional (but advised):3 bay leaves

2 pinches of thyme2 pinches of cumin

Instructions:

Melt butter into a large sauce pan and brown the pieces of lamb.Cook over medium heat for 10 minutes, stirring occasionally.Remove the pieces of meat but leave the gravy in the sauce pan.Add the sliced onions to the pan and cook over medium heat for 5 minutes.Sprinkle with the flour, add olive oil and tomato paste.Cook over low heat for 3 minutes stirring all the time.Put the pieces of lamb back into the sauce pan and add enough water to cover the meat.Add salt, pepper, bay leaves, thyme and cumin and stir the whole mixture.Bring to a boil over high heat, then simmer for 20 minutes.Cut raw turnips and potatoes into cubes and add them to the sauce pan.Cook covered over medium heat for 35 minutes, stirring occasionally.