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Wednesday, 8 April 2009
Monday, 6 April 2009
Poland tradition - painted aggs.
Students perform the painted eggs.
Painted eggs and Easter.
Our school is a long tradition.
Students in class Vc - Ola Fryc; - Anna Majchrzak; - Dominika Kowalczyk; - Sandra Chrobak; - Paulina Kaczynska;
- Natalia Rduch; - Kamil Barteczko; - Bartosz Marcisz; - Pawel Szczepaniak.
- project supervisor - Wlodzimierz Sidorow
Sunday, 5 April 2009
A typical Norwegian meal for Easter-Roasted Leg of Lamb
Roasted Leg of Lamb / Stekt lammelår
This is the Norwegians’ typical main meal for Easter. Many Norwegians go away to their log cabins in the mountains for the Easter holidays, so they will either cook this meal there, or at home. It is a simple recipe, but is very delicious and all Norwegians love it!
Recipe
For 6 people:
Ingredients: Gravy:
1 leg of lamb (roughly 2,5 kgs.) 8 dl of juices from the roasted leg of lamb
2 tsps. Salt 4 dessert spoons flour, mixed to a paste in cold water
1 tsp. pepper 1 dessert spoon blackcurrant juice, or red wine
2 tsps.crushed fresh rosemary 1 tsp. soy sauce
2 chopped garlic cloves ½ tsp. pepper
1 onion, chopped into 4 quarters ½ tsp. salt
3 carrots
1. Rub the salt, pepper, garlic and herbs into the uncooked leg of lamb
2. Put the onion and carrots in a buttered, ovenproof tray/dish. Put in the leg of lamb. Cook at 125c. for 2 to 3 hours.
3. Let the roast stand for at least a quarter of an hour, packed in tinfoil. In the meantime, make the gravy from the meat juices.
4. Serve the meat with creamed potatoes or roasted potato-boats, peas, carrots, mushrooms and chopped parsley.
This is the Norwegians’ typical main meal for Easter. Many Norwegians go away to their log cabins in the mountains for the Easter holidays, so they will either cook this meal there, or at home. It is a simple recipe, but is very delicious and all Norwegians love it!
Recipe
For 6 people:
Ingredients: Gravy:
1 leg of lamb (roughly 2,5 kgs.) 8 dl of juices from the roasted leg of lamb
2 tsps. Salt 4 dessert spoons flour, mixed to a paste in cold water
1 tsp. pepper 1 dessert spoon blackcurrant juice, or red wine
2 tsps.crushed fresh rosemary 1 tsp. soy sauce
2 chopped garlic cloves ½ tsp. pepper
1 onion, chopped into 4 quarters ½ tsp. salt
3 carrots
1. Rub the salt, pepper, garlic and herbs into the uncooked leg of lamb
2. Put the onion and carrots in a buttered, ovenproof tray/dish. Put in the leg of lamb. Cook at 125c. for 2 to 3 hours.
3. Let the roast stand for at least a quarter of an hour, packed in tinfoil. In the meantime, make the gravy from the meat juices.
4. Serve the meat with creamed potatoes or roasted potato-boats, peas, carrots, mushrooms and chopped parsley.
Saturday, 4 April 2009
Our favourite lunch
We take a pre-packed lunch to school. Look us show you what we like to eat. And look at our drawings too!! Malta
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