Предмет: Английский язык, автор: Аноним

for playing snowballs in a Russian winter перевод плиз

Ответы

Автор ответа: Деееен002

для игры в снежки в русскую зиму

Автор ответа: темкамакс

мы играем в России зимой в снежки

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Herbs
For centuries herbs have been used for the added flavour they give to fo0d, but also in the preparation of medicines for their health-giving properties. There are in herbs certain substances which, if taken daily, add greatly to the healthy functioning of the body. Growing herbs is common practice in Britain. Most small gardens have their herb border or special corner, But in large cities people have to rely on their greengrocers. There is a large selection of dried herbs available, under various brand names and these are equally good. Stews, soups, sauces, meats, vegetables or fish, even cakes, all benefit from the use of herbs. Here are a selection of herbs and their uses: Basil. Can be added to soup, stews and sauces; put into tomato soup and all tomato dishes; excellent for spaghetti or rice dishes; in stuffing for poultry and with all game. Use with meat, beef, liver or fish. Add a pinch to mixture of other herbs for omelets, pancakes or cheese soufflés. Chervil. Use in green salads, potato salads, any egg dish, in boiled, buttered vegetables. Add to soup or stews toward the end of cooking. Use as a garnish like parsley. Chives. Worked into butter, it is excellent with meat or fish; add to melted butter, pour over boiled potatoes, mix with scrambled eggs or omelets, with cream or cottage cheese, etc. Oregano. This is used a lot in Mediterranean cooking, tomato dishes, spaghetti, pizza, soups, tomato, lentil, stuffings, grilled meats, roast and chops. Rosemary. Freshly chopped it can be added to jams or jellies. This is a herb which should be used with care. Can be used in cheese sauce, omelets, soup such as minestrone; for strong-flavoured fish, salmon, halibut, with poultry and most meat dishes.Sage. This is another which should be used sparingly because of its strong flavour, Used in cheese making, it can be added to a cheese omelet, beef, lamb or meat stew; add to meat sauces for stuffings or sausages, or in the water to cook fish. Thyme. An important ingredient of "bouquet garni". Add to cottage or cream cheese, in tomato, split pea or bean soup. For stuffings, baked and grilled fish, braising or roasting beef, lamb or pork. Cardamom. The dried seeds and seed pods of a plant belonging to the ginger family. Equally good, used either whole or ground. The best comes from Ceylon. Used mainly in baking, it is also an ingredient of curry powder, in spiced mixtures for mulled wines, or with pork. Allspice. The dried fruit of the tropical allspice tree. The prepared spice is dark reddish-brown. It is available both whole or ground. Use in brine for pickled herrings, boiled fish dishes, soups and stews, pickles. The aroma and taste is rather like a mixture of cloves, cinnamon and nutmeg. Ginger. Prepared from the roots of the ginger plant. Sold both whole and ground in many varying qualities. Stem or root preserved in syrup, crystallized. The flavour is strong and biting. Use in cakes, biscuits, stewed fruit, meat dishes, puddings and drinks. Curry powder. A spice mixture from India; can be bought ready-made or made up at home, usually from the following spices: red pepper, ginger, cinnamon, turmeric, cloves, cardamom, and nutmeg. Use with meat, fish, poultry, eggs, vegetables, and sauces. Can be either sweet, hot or mild. Cayenne. The ground fruit of a shrub belonging to the potato family. Rust- red in colour, the spice is very strong and hot. Use carefully. Tabasco is the liquid form of cayenne. Use in meat stews, marinades, fish and vegetable dishes, casseroles. Cinnamon. The inner bark of a tree of the laurel family. Has a powerful, sweet flavour. Bought either in stick or ground. Use in cakes, puddings, with apple sweets, heated spiced drinks.

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