Гурьевские блиныИнгредиенты 1 кг муки 7 яиц 140 гр. сливочного масла 5½ стакана кефира или простокваши 2-3 столовые ложки сахара Способ приготовления: Муку, растертые с сахаром яичные желтки, топленое масло тщательно перемешать. Добавить кефир или простоквашу. Взбить яичные белки и добавить в тесто. Тщательно перемешать. Блины выпекать на хорошо раскаленной сковороде. Подавать со сметаной или сливочным маслом.
Kissel
- dessert - десерт - marvel - чудо - dried - сушенный - starch - крахмал - medium thick - средняя густота - pestle - пестик - to squeeze out - отжимать - to pulp (with) - превращать в мягкую мякоть (толочь) - to sift - просеивать, посыпать - to mash - разминать - starch - крахмал - sieve - решето, сито - to rub through - протирать через (сито) - to dilute - разбавлять, разводить - potato starch – картофельный крахмал - beverage – напиток - clove - гвоздика - cinnamon - корица - ginger - имбирь
1. - desserts - some desserts are ancient - some desserts are very ancient and exotic
2. - medium - thick, medium thick or thin - kissel can be thick, medium thick or thin
3. - lump - to prevent lumps forming - to pour in rapidly to prevent lumps forming - The starch must be poured in rapidly to prevent lumps forming.
4. - introductory - after these introductory remarks - After these introductory remarks we can turn to the actual making of kissel.
5. - to squeeze - squeeze out the juice - mash with a wooden pestle and squeeze out the juice - Mash berries with a wooden pestle and squeeze out the juice.
III. Read the text and translate: Kissel Russian cooking contains a great variety of desserts. Some are very ancient and exotic, but lunch usually concludes with stewed fruit or kissel. Kissel has been a favorite dish for many centuries. It comes as no surprise that when the heroes of Russian fairy-tales find themselves in a land of marvels, they see rivers of milk with banks of kissel. Kissel is made from fresh or dried fruits or from berries, fruit juice, syrup, jam, milk and some other products. Kissel can be thick, medium thick or thin. You need 12-15 grammes of potato starch for thick kissel, 8-10 grammes for medium thick kissel and 4-7 grammes for thin kissel. 190-200 grammes of water is required for one portion of kissel. Thick kissel should be simmered for 5-6 minutes after the starch has been added, constantly stirring. Cold milk or cream is served with thick kissel. Medium thick and thin kissels are not simmered once the starch has been added, but only brought to the boil. After these introductory remarks we can now turn to the actual making of kissel. For a medium thick berry kissel take 100 grammes of cranberries, red bilberries, black or red currants, bilberries or bog bilberries, mash with a wooden pestle and squeeze out the juice. Dilute the skins and pulp with 4 glasses of hot water and simmer for 4-6 minutes. Strain the boiled liquid, add 100 grammes of sugar and bring back to the boil. Lower the heat and add 40 grammes of sifted and diluted starch (one part starch to four parts cold water). The starch must be poured in rapidly to prevent lumps forming. Add the juice from the berries, mix thoroughly and chill. Kissel from strawberries, raspberries and blackberries is made in the same way, but they are rubbed through a sieve rather than mashed. Cornelian cherries, cherry plums, plums or gooseberries should first be boiled for 7-10 minutes in a little water and then rubbed through a sieve. Apricots and peaches should first be washed in warm water, then cut to remove the stones. Put the stones into hot water and boil for 5 minutes. Strain the liquid, pour it over the sliced fruit and boil until tender. The fruit and the liquid should then be rubbed through a sieve. Add sugar and bring to the boil. Add the syrup to the starch. The proportions are the same as above. Thick berry kissel is usually served with milk kissel, which is very easy tomake. Bring 4 glasses of milk to the boil, add 100 grammes of sugar, pour in the starch and simmer gently for 5 minutes. When serving, decorate the fruit kissel with a little milk kissel.
IV. Find the English equivalents of Russian word combinations: 1. старинные и исторические 2. варить на медленном огне непрерывно помешивая 3. размять деревянным пестиком и отжать сок 4. уменьшить нагрев 5. предотвратить образование комков 6. одна часть крахмала к четырем частям холодной воды 7. надрезать плод и удалить из него косточку 8. заливать косточки горячей водой 9. просеянный и разведенный крахмал 10. молочные реки с кисельными берегами
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I. Read the words:
