Презентації до уроку англійської мови на тему "Ukrainian Cuisine"

Kiev Chop

Butter — 100 g. Chicken fillet — 2 pieces. Garlic — 1 clove. Greens — 1 bunch. Flour — 2 cups. Egg — 1 piece. Breadcrumbs — 2 cups. Ingredients

Put one chicken breast on a cutting board and chop it. Do it gently, without damaging the fillet. Do the same thing with other lumps. 

 Now sprinkle each fillet with salt and pepper.

In the middle of each piece of meet put some hard frozen butter. This is to ensure that during cooking butter does not have time to melt and flow out from the meatballs.

Form meatballs. 

Then put chops in the freezer

 After that, remove meatballs from the freezer and dip them into breadcrumbs. And them send again to cool down into the freezer. 

 Fry in hot oil from both sides for 5 minutes until golden brown. 

Put chops on a baking sheet and put them into a preheated oven at 200 degrees for 10 minutes. Kiev Chop is ready. Bon appetite!

Kyiv cake

Ingredients. Dough. Hazelnut – 150 g. Flour – 40 g. Vanilla sugar – 40 g. Egg whites – 200 g. Fine granulated sugar – 200 g. Cream. Butter – 250 g. Egg yolks – 4 Powdered sugar – 200 g. Milk – 150 g. Cocoa – 3 tbsp. Cognac – 2 tbsp. Food Dye – 1 g.

Brown hazelnuts in an oven or in a frying pan. You can replace with cashews, taste does not suffer. Step 1

Beat egg whites, gradually with sugar (not powder). In the middle of whipping add a few drops of lemon juice. Step 2

Make nutty mixture of finely chopped roasted nuts, 40 g of vanilla sugar and 40 g of flour. Enter this mixture gently into the whipped whites until stiff peaks. Step 3

Cover the baking form with the baking paper and pour one portion of our dough, you may prepare 2 or 3 pieces of a cake, it depends on you. Bake for 20 minutes at 170 degrees then for about 2 hours at 140 degrees. Cool the cake. Step 4

Prepare usual custard: whisk egg yolks with sugar. Warm milk, add vanilla sugar. Pour warm milk into whipped egg yolks and warm the mixture on steam, don’t forget to stir. Cool the cream whisk butter until white and add it to the cooled cream. Then add cognac. Divide cream into 2 parts, cream №1 is white cream. Add cocoa or melted dark chocolate. Put all cream into the fridge for 10 minutes. Step 5 Cream

Grease all parts of our cake with white cream. Decorate the upper piece of the cake with the cream №2. Step 6

Sprinkle the sides of the cake with hazelnuts. Step 7

Enjoy your Kyiv cake!

Ukrainian Green Borsch

In. Gredients2 tbsp of butter 1 finely chopped onion 1/4 of a cup of chopped green onion 1 chopped carrot 4-5 cups of chicken, beef or canned broth2 boiling potatoes, peeled and diced1 tbsp of chopped dill1 tbsp of chopped parsley 7 cups of chopped sorrel

Salt and black pepper to taste. Sour cream or cream and 2 finely chopped eggs.

Melt butter in a large soup pot on medium heat. Add onion, carrot, parsnip and stew for 7 minutes. Add the green onion and cook for another 5 minutes. Add broth to the soup pot and boil. Add potatoes, then reduce the heat and simmer for about 20 minutes.

Add chopped sorrel, dill and parsley and cook for 5 minutes. Add salt and pepper to taste. Serve in soup bowls with chopped eggs sour cream or sweet cream.

Enjoy your Borsch

Uzvar

Uzvar — sweet broth, compote of dried fruits that were prepared on the eve of religious holidays — Christmas and Epiphany — like ritual.

Ingredients. Honey-200g. Prunes-200g. Dried pears-200g. Dried apples-200g. Raisins-100g. Water-3 liters

Step 1 Prepare the dried fruit. To do this, wash the dried fruit with warm water and cover them for 10 minutes with cold water.

Step 2 Cover uzvar with a lid and leave for 2-3 hours to steep.

Step 3 Pour into a saucepan 3 liters of water, put the pears and apples and boil on a low heat for 15 minutes.

Step 4 Then add to uzvar prunes and raisins and boil for another 10-15 minutes.

Step 5 At the end add honey or sugar, let boil and remove the uzvar from the heat.

Step 6 Strain uzvar and serve chilled.