serves: 6-8
calories per serving: 164
fat per serving: 12g

 Ingredients: 

·         1 tablespoon good-quality instant coffee granules or powder

·         30g dark chocolate, broken into pieces, plus a little extra, grated, to decorate

·         1 tablespoon brandy or dark rum

·         2 medium eggs, separated

·         142ml pot double cream

·         60g caster sugar

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Komplett angol nyelvtan rendszerező videókurzus

39,900Ft Original price was: 39,900Ft.29,900FtCurrent price is: 29,900Ft.

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ANGOL Nyelvtan+Szókincs – átfogó 40 részes videókurzus, középfokra készülőknek is

59,900Ft Original price was: 59,900Ft.49,900FtCurrent price is: 49,900Ft.

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Kezdő szintről középfokra (Level 1-2-3-4-5)

95,500Ft Original price was: 95,500Ft.45,400FtCurrent price is: 45,400Ft.

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Preparation:

1.     Put the coffee, 1 tablespoon of hot water and the chocolate in to a small bowl and microwave on full power for 30 seconds, or melt over a pan of simmering water. Add the brandy or rum and stir to make a smooth sauce. Set aside.

2.     Whisk the egg whites in a bowl, whisk the cream in another bowl and whisk the egg yolks and sugar in a third large bowl until thick and creamy. To this third bowl, add the chocolate sauce and mix well, then fold in the cream.

3.     Lastly, fold in the egg whites. Pour into six small ramekins or 8 espresso-size cups or glasses. Freeze for about 4 hours. Use within 1 month.

to serve:

Take out the freezer 10 minutes before serving and sprinkle with grated chocolate.

desert [ˈdezət] (noun) – sivatag

We were lost in the desert for five days. – Öt napra eltévedtünk a sivatagban.

to desert (verb) – elhagyni, magára hagyni valakit, faképnél hagyni; dezertálni

He deserted his wife and family for another woman. – Tom elhagyta a feleségét és a családját egy másik nőért.

How many people desert from the army each year? – Hányan dezertálnak évente a hadseregből?

dessert [dɪˈzɜːt] (noun) – desszert

If my husband makes the main course, I’ll make a dessert. – Ha a férjem készíti a főételt, én készítem a desszertet.

2.beside [bɪˈsaɪd] (prep) – besides [bɪˈsaɪdz] (adv/prep)

beside [bɪˈsaɪd] (preposition) (formal) – mellé, mellett

Come and sit beside me. – Gyere és ülj mellém.

His early movies seem very dull beside his latest one. –  A korai filmjei nagyon unalmasnak tűnnek a legújabb mellett

besides [bɪˈsaɪdz] (preposition, linking adverb) – azon kívül, ezen felül, ráadásul, különben is

That girl’s much too young for you, and besides, you’re married. – Az a lány túl fiatal hozzád, és különben is, házas vagy.

3.envelop [ɪnˈveləp]  (v) – envelope [ˈenvələʊp] (n)

to envelop [ɪnˈveləp] (verb) – beborítani, befedni

The whole area was enveloped in fog. – Az egész területet köd borította be.

envelope [ˈenvələʊp] (noun) – boríték

Send a self-addressed envelope for our free catalogue. – Küldjön öncímzett/előre megcímzett borítékot az ingyenes katalógusunkért.

4.sensible [ˈsensəbl̩] (adj) – sensitive [ˈsensətɪv] (adj)

sensible [ˈsensəbl̩] (adjective) – ésszerű, józan, értelmes

That was a very sensible decision. – Ez egy nagyon ésszerű döntés volt.

sensitive [ˈsensətɪv] (adjective) – érzékeny, kényes, érző szívű

Sue’s very sensitive about her weight. – Sue nagyon érzékeny a súlyára.  

My teeth are very sensitive to cold. – A fogaim nagyon érzékenyek a hidegre.

5.staff [stɑːf] (n/v) – stuff [stʌf] (n/v)

staff [stɑːf] (noun) – személyzet

There are over a hundred staff in our company. – A cégünknek több mint száz alkalmazottja van.

to staff (verb) – munkaerővel ellátni, személyzetet biztosítani

Many charity shops are staffed by volunteers. – Sok jótékonysági boltban önkéntesek dolgoznak.

stuff [stʌf] (noun) – cucc, dolgaid

What’s this black stuff? – Mi ez a fekete cucc?  

We’ll have to carry all our camping stuff. – Az összes kemping cuccunkat magunkkal kell vinnünk.

Box up your stuff and get out! – Pakold össze a cuccaid és húzz el innen!

to stuff (verb) – megtölteni, tölteni

Under the bed, the policemen found a suitcase stuffed with banknotes. – Az ágy alatt a rendőrök egy bankjegyekkel teli bőröndöt találtak.

I love eating stuffed cabbage. – Szeretek töltött káposztát enni.

sources: Cambridge Dictionary, Collins Dictionary

serves: 12
calories per serving: 197
fat per serving: 9g

Ingredients:

·         125g caster sugar

·         Juice of 2 lemons (6-7 tablespoons)

·         500g thick Greek yoghurt

·         150ml double cream

·         1 heaped teaspoon good-quality lemon curd per person, to serve

·         1 meringue shell per person, to serve

Preparation:

Whisk the sugar and lemon juice in a large bowl until the sugar dissolves. Add the yoghurt and cream. Spoon into a plastic container. Freeze for a few hours until slushy. Mix well and freeze, then mix again and freeze.

to make up:

Spoon the ice-cream mixture into a metal cooking ring or cutter (about 6.5cm in diameter) on a piece of greaseproof paper to make a round about 2.5cm high. Shape as many as you need, putting them on a tray and returning them to the freezer quickly to firm up. This can be done the day before serving. Use the ice-cream within 2 months.

to serve:

Place each ice-cream round on a chilled plate. Spoon lemon curd over, then place a meringue on top and serve.

Note: If you prefer, add broken meringue to the ice-cream mixture – 45g is enough. Serve the ice-cream in scoops and drizzle with lemon curd.

serves: 6
calories per serving: 391
fat per serving: 34g

Ingredients:

·         300ml double cream

·         150ml full-cream milk

·         3 large egg yolks

·         30g caster sugar

·         90g chocolate mint matchmakers, chopped into small pieces

·         6 ice-cream cones to serve

·         chocolate sauce, to serve, optional

Preparation:

1.     Heat the cream and milk in a heavy pan to just below boiling point.

2.     Beat the egg yolks and sugar together in a bowl until thick and creamy.

3.     Pourin the hot cream, whisking all the time. Pour the mixture back into the pan and heat gently, stirring, until the custard thickens enough to coat the back of a spoon – it doesn’t take long.

4.     Strainthe custard into a clean bowl. Put cling film directly on the surface to prevent a skin forming and leave to cool, then chill.

5.     Put the custard into an ice-cream maker until thick and holding its shape then add the bits of chocolate, mix well and spoon into a freezer container. If you don’t have an ice-cream maker, put the custard into a freezer container, freeze for two hours, and whisk well to break it up. Freeze again, repeat twice more until the ice-cream is thick and holds its shape. Add chocolate, fold in evenly. Cover and freeze overnight or until firm. Use within two months of freezing.

to serve:

Remove from freezer 5-10 minutes before serving. Scoop into balls to serve in ice-cream cones. Drizzle with sauce, if you like.

note: You don’t have to use matchmakers. You can add chocolate mints.

Serves: 4-6
Preparation time: 10 minutes plus chilling

Ingredients:

– 800 g fresh ripe strawberries
– Cointreau or Amaretto liquor to taste
– 1 tbsp icing sugar, sifted
– 200 g fresh cream for whipping
– 200 g thick Greek-style yoghurt
– 6 plain meringues

Directions:

1. Wash and dry the strawberries, then hull them. If they are large, cut in half or cut into thick slices. Place all, but 200g of strawberries in a bowl and sprinkle with 2 tbsp of liqueur. Dust with icing sugar and chill for an hour or two.
2. Whiz the remaining 200g of berries into a purée, adding a dash of liqueur to taste, and chill.
3. Whip the cream lightly, fold in the yoghurt, and chill. Roughly crush the meringues into bite-sized pieces.
4. When you are ready to serve, gently toss the cream, meringue and strawberries and pile the lot into a glass bowl. Drizzle with the strawberry purée. Toss once and then serve.

Serves: 4
Suitable for freezing: No
Calories: 418
Fat: 22g
Saturated fat: 13g

–          90g butter, at room temperature

–          90g goldencaster sugar

–          90g self-raising flour

–          2 medium eggs

–          ½ teaspoon baking powder

–          1teaspoon ground ginger

–          5 teaspoon milk or warm water

–          Finely grated zest of 1 orange

For the sauce:

–          Juice of 1 orange

–          4 tablespoons chunky Seville orange marmalade, or your favourite marmalade

–          900ml pudding basin, well buttered

1. Beat the butter and sugar until light and fluffy. Add 1 tablespoon of the flour and an egg at a time, whisking well.Fold in the remaining flour with the rest of the ingredients.

2. Spoon the mixture into the basin and microwave on full power for 4 minutes in an 850 watt microwave, or 3 ½ minutes in a 900 watt microwave, until just cooked.

3. Meanwhile, make the sauce: Bring the orange juice to the boil and reduce it by half. Add the marmalade and stir in until it melts.

4. Turn the pud out onto a plate. Pour the sauce over.

Tip from our kitchen:

Add grated lemon zest to the pudding mix. Make a sauce with lemon juice and golden syrup for a change.

Serves: 8
Suitable for freezing: No
Calories: 129
Fat: 4g
Saturated fat: 1g

–          1 ready-baked pizza base 50g

–          4 tablespoons hazelnut spread (eg, Nutella)

–          2 tablespoons chopped, toasted hazelnuts

–          Handful of raspberries, thawed if frozen

–          Icing sugar, for dusting

1. Set the oven to 230C or Gas Mark 8. Put a baking sheet in to heat up.

2. Bake the pizza base on a baking tray for 4 minutes.

3.Smooththe hazelnut spread over the top, sprinkle with nuts and put back in the oven for just 1 minute.

4. Scatter the raspberries over the pizza. Dust with icing sugar.

5. Serve straightaway before the pizza base gets too crispy.

Serves:4
Suitable for freezing: No
Calories: 42
Fat: 27g
Saturated fat: 18g

–          2 tablespoons grounded coffee

–          250g tub mascarpone cheese

–          1 tablespoon icing sugar

–          4 tablespoons Tia Marla (or another cofee liqueur, brandy or Marsala)

–          16 sponge fingers

–          2 teaspoons cocoa powder

–          4 glasses or cups

1. Put the coffee in a cafetiére, add 200 ml boiling water and leave for 5 minutes.

2. Meanwhile, soften the mascarpone in a bowl with the sugar and 3 tablespoons of the liqueur.

3. Pour the coffee into a shallow dish. Add a tablespoon of liqueur. Using 8 sponge fingers, soak 2 of them at a time int he coffee, then break into 2 or 3 pieces into 4 glasses or cups.

4. Spoon an eighth of the cheese mixture into each glass/cup, then dip the last 8 fingers into the rest of the coffee and place on top. Spoon the rest of the cheese mixture over.

5. Dust with cocoa powder. Serve straightaway or chill.

Tip from our kitchen:

If you don’t have ground coffee, use 2 tablespoons good instant coffee and make it in a jug.

Strawberry malt shake

Blend about 350 ml vanilla ice cream, 100 ml milk, 6 fresh chopped strawberries and 30 ml malt powder (Horlicks) together in a food processor or liquidiser until smooth. Drizzle the inside of a milkshake glass with strawberry flavoured syrup. Pour in the milkshake. Top with whipped cream, crushed chocolate malt balls and pink cake sprinkle decorations. 

Soda floats

Pour your favourite fizzy drink into a tall glass and stir well to get rid of most of the gas. Carefully add a scoop of vanilla ice cream to the glass. Serve immediately. 

Hot fudge sundae

makes: 4
preparation time 15 minutes
cooking time: 5 minutes

• Vanilla ice cream
• 100ml chopped pecan nuts
• whipped cream, to serve
• maraschino cherries, to serve

hot fudge sauce

• 60 ml cocoa powder
• 60 ml sugar
• 40 ml golden syrup
• 75 ml evaporated milk
• 30 ml butter
• 2,5 ml vanilla essence

1) Sauce Combine all the ingredients except the butter and vanilla in a saucepan. Heat gently, stirring until the sugar has dissolved. Once it begins to simmer, remove from the heat and stir in the butter and the vanilla essence.

2) To serve, place a little hot fudge sauce and some nuts at the bottom of a sundae glass. Fill the glass with ice cream. Top with whipped cream and sprinkle with nuts. Drizzle with hot fudge sauce and top with a maraschino cherry. Serve immediately.

to blend – összekeverni, összeturmixolni
chopped – felvágott, felszeletelt, felaprított
malt powder – maláta por, árpa por (olyan, amiből tejet is lehet keverni)
food processor – turmixgép, robotgép
to drizzle – szitálni, szórni, hinteni
flavoured – ízű, ízesített
to pour – önteni
to top – tetejére helyezni, díszíteni a tetejét
crushed – szétzúzott, összenyomott 
malt ball – maláta golyó, árpa golyó (mint az extrudált kölesgolyó)
cake sprinkle decoration – sütire szórható dekoráció
fizzy drink – buborékos, szénsavas ital
to stir – keverni
to get rid of sg – megszabadulni valamitől
a scoop of – egy gombócnyi, egy fagyiskanálnyi
preparation – előkészületek
pecan nuts – pekándió
whipped cream – tejszínhab
maraschino cherry – kandírozott cseresznye
powder – por
golden syrup – nádcukor szirup
evaporated milk – sűrített tej
to dissolve – feloldódni
to simmer – párolódni, forrni
sundae glass – fagyikehely
to sprinkle – megszórni

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