3.23.2010
first contact on the blog from Edith Valéry
Hi, I'm a teacher of LP Claret Toulon and I manage the meeting with the students you can see on the virtual book. We enjoy meet you soon...
3.17.2010
Comenius Crêpes
Preparation : 30 min
Cooking : 2 min for each Crêpe
Ingredients :
- 3 eggs beaten in omelet
- 1 soupspoon of orange flower water or a zest of lemon
- 750 g of flour
- ½ package of beaking powder
- 70 g of soft butter
- 1 pinch of salt
- 350 g of caster sugar
Preparation :
- Put in salad bowl the flour, mix in the baking powder.
- Make a fountain, put in the middle the soft butter, the beaten eggs, a pinch of salt, the caster sugar and the orange-flower water or zest of lemon if you don’t have orange-flower water.
- Mix the whole by means of a spatula (spoonbill),
- Be careful at the lumps !
- Add a little water if necessary to obtain a well mix.
- Let the mixture sleep 40mn.
Now the most important! The cooking.
- Pour the dough into the pan delicately
- Cook in a moderate time during 2 min for each crêpe.
And the most important thing:
- You have to jump the crêpe in the air to return the other side be burn.
The crêpe can be eaten nature, with marmelade,
Nutella or only with sugar.
- You can taste the French dessert when you go in France!
This is it !
Cécile and Mallaury
Cooking : 2 min for each Crêpe
Ingredients :
- 3 eggs beaten in omelet
- 1 soupspoon of orange flower water or a zest of lemon
- 750 g of flour
- ½ package of beaking powder
- 70 g of soft butter
- 1 pinch of salt
- 350 g of caster sugar
Preparation :
- Put in salad bowl the flour, mix in the baking powder.
- Make a fountain, put in the middle the soft butter, the beaten eggs, a pinch of salt, the caster sugar and the orange-flower water or zest of lemon if you don’t have orange-flower water.
- Mix the whole by means of a spatula (spoonbill),
- Be careful at the lumps !
- Add a little water if necessary to obtain a well mix.
- Let the mixture sleep 40mn.
Now the most important! The cooking.
- Pour the dough into the pan delicately
- Cook in a moderate time during 2 min for each crêpe.
And the most important thing:
- You have to jump the crêpe in the air to return the other side be burn.
The crêpe can be eaten nature, with marmelade,
Nutella or only with sugar.- You can taste the French dessert when you go in France!
This is it !
Cécile and Mallaury
3.12.2010
Next Meeting in Toulon - april 2010
Hello,
Follow the link to see the numeric book of our comenius classroom.
Updated on March 16th, 2010 with the lyrics of the hymn the European citizenship.
Follow the link to see the numeric book of our comenius classroom.
Updated on March 16th, 2010 with the lyrics of the hymn the European citizenship.
Made by Claret' s team Toulon
2.22.2010
Lomo Saltado
Xan sends us his recipe of "Lomo saltado", you need:
2 pounds of thin steak.
1 tsp of red wine.
2 tsp of minced garlic.
4 tomatoes cut into strips salt and pepper.
2 med onions, cut into strips,
chopped coriander.
1 tbs of vinegar.
5 med potatoes cut into thin strips and oil.
Cut the steak into thin strips and marinate in wine for an hour.
Sautee hte garlic in oil and add the steak. Continue frying until the steak is cooked. Drain some of the juice and save. Add the chopped tomato, salt and pepper to the pan. Cook for a few minutes. Add the onion, coriander and vinegar. Cook for a few minutes more and then add the juice of the meat.
Delicious! Thanks, Xan.
Follow the link to the food visual dictionary.
2 pounds of thin steak.
1 tsp of red wine.
2 tsp of minced garlic.
4 tomatoes cut into strips salt and pepper.
2 med onions, cut into strips,
chopped coriander.
1 tbs of vinegar.
5 med potatoes cut into thin strips and oil.
Cut the steak into thin strips and marinate in wine for an hour.
Sautee hte garlic in oil and add the steak. Continue frying until the steak is cooked. Drain some of the juice and save. Add the chopped tomato, salt and pepper to the pan. Cook for a few minutes. Add the onion, coriander and vinegar. Cook for a few minutes more and then add the juice of the meat.
Delicious! Thanks, Xan.
Follow the link to the food visual dictionary.
2.14.2010
Italy
Diana is our Comenius assistant teacher of English. She is Italian although she lives in Scotland, she has made this presentation about Italy for our Comenius project.
2.12.2010
Meeting in Naples
Create your own video slideshow at animoto.com.
We have had a wonderful time in Naples, teachers and students in ITC Gaetano Filangieri were so friendly and nice to us, we were so happy to meet our Comenius partners again, Naples was so beautiful that we only can say thank you very much to all Italian teachers who made this possible, really, we mean that.
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