Informal letter

Publicat el 26 octubre 2011 per EMIGDI SUBIRATS SEBASTIA

Dear Tony,
It was great to get your letter. I miss you very much. Don‘t worry about me because I finally have settled into my new house and school.
You remember we were supposed to live in the València centre? Well, we had everything ready when my father’s phone rang and his boss told him that we aren’t going to València because new father’s job will be in Barcelona. Unbelievable, isn’t it! So we went to Barcelona and it took me only two weeks to settle into my new house which is big, nice and modern. In Catalonia people are very friendly, easy going and the weather here is superb every day.
One of the most exciting things is my school. It’s wonderful; teachers are very friendly, free and cooperative. Also I met a lot of new people and made some new friends. My classmates Robert and Maria Cinta became really close friends of mine. I’m sure you would like them.
Must go, but I’ll write again soon.
Take it easy,
John

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Letters

Publicat el 26 octubre 2011 per EMIGDI SUBIRATS SEBASTIA

8th January 2004

Dear Jane.

I hope you are feeling better. Can you sit in the garden and enjoy the sunshine? We all miss you in the office and look forward to your return. There are a few changes since you went into hospital. Eric Johnson has now retired (lucky man) and Matthew has taken over Eric’s job. He wants you to return soon.
I thought you would like the book I’m sending you with this letter. I saw it in the bookshop and thought it would make you laugh. I know you ‘ve always wanted to live in Greece. Anyway, I hope you enjoy it and find time to read it before you return to work
Take it easy and look after yourself. I’ll write again soon.
Best regards,
Sheila

5th November 2000
Dear Paula,
Oh, how I missed being with you during the holidays this year! Everything in London is so different from Catalonia that I don’t know if I’ll ever get used to living here. I’m so glad that my father’s job in England will only last until June. Then we will come home, and you and I can spend the summer on the beach. (I hope you’ll spend your holiday in Catalonia, as usual.)
I’ve already made some very nice friends, but don’t worry – no one could ever replace you as my best friend! After school, I sometimes go to my friend Fiona’s house. She enjoys listening to the same music and watching the same clips that us. In fact, Fiona and I have tickets for Bon Jovi’s concert next month. I wish you were coming with us!
Life is very different here. We have to wear a uniform to go to school. It’s awful! A blue skirt and blazer, a white blouse and a ridiculous tie, not to mention a pair of horrible, long, white socks. Besides, there is nothing to do in the evening. All the shops close by 4.30 p. m. and pubs are only open till 11 p. m.
That’s all for now. I must start my homework for my English class tomorrow. The teacher wants us to write an informal letter to a friend and I don’t even know where to begin! Please write soon and tell me all the news. I miss you.
Love,
Sandra

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Beginning formal and informal letters

Publicat el 26 octubre 2011 per EMIGDI SUBIRATS SEBASTIA

http://www.learn-english-today.com/business-english/business-letters.html

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Chicken with prawns

Publicat el 23 octubre 2011 per EMIGDI SUBIRATS SEBASTIA

Serving Size: 4

3.5 lb chicken
8 prawns
6 ripe tomatoes, peeled and seedless
2 carrots
3 onions
1.5 lb toasted almonds
1 herbs
1/2 cup chicken broth
Olive oil
2 small glasses of brandy
Salt and pepper, to taste

Cut the chicken into pieces, season and brown it in a frying pan with the olive oil. sauté the prawns too. Chop the vegetables and fry them gently with the onions, and the small bunch of herbs in a separate frying pan. Put the chicken pieces and the prawns in a casserole and add the oil they were fried in.

Cook on a low flame and when it is hot, add the brandy. Wait a few minutes for it to evaporate, then add the vegetable sauce and the hot chicken broth. Leave to boil 15 minutes or so, but add the ground toasted almonds before boiling point. Once cooked, separate the chicken and the prawns.

Use a colander. Put the chicken and the prawns in a serving dish . Serve immediately.

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Catalan Lamb with Garlic

Publicat el 23 octubre 2011 per EMIGDI SUBIRATS SEBASTIA

Servings Size: 4

1 shoulder of lamb
2 tablespoons olive oil
20 garlic cloves, peeled
Flour
1 cup stock
1 tablespoon of tomato puree

In a wide casserole, heat the olive oil and brown a shoulder of lamb on both sides. Remove the meat and add to the saucepan 20 peeled whole garlic cloves. Cook gently for a few minutes and sprinkle in a few tablespoons of flour, stir well.

Then continuing to stir, add 1 cup stock mixed with a tablespoon of tomato puree. Return the meat to the casserole, turn it over in the stock mixture, cover and simmer very gently until the meat is cooked. Turn the meat over halfway during cooking and check at intervals, adding more stock if the sauce is getting dry.

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Exercises on comparatives and superlatives

Publicat el 23 octubre 2011 per EMIGDI SUBIRATS SEBASTIA

http://web2.uvcs.uvic.ca/elc/studyzone/330/grammar/regcom1.htm
http://www.saberingles.com.ar/curso/lesson12/05.html
http://www.clafoti.com/imagenes10/compa_1.htm

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Paella

Publicat el 5 octubre 2011 per EMIGDI SUBIRATS SEBASTIA

– Recipes – Paella

Paella is an original rice dish from the Valencian country, cooked in a pan called paella. We add many ingredientsto the rice, including vegetables, fish, seafood and meat. A good paella always has fresh vegetables in it (if possible, “garrofó” beans, artichokes and peppers), plus any of the above-mentioned ingredients. The cooking process is also important and the quality of the rice.

Paella 1
Serving Size: 4

2 cups white rice

1 1/2 lb chicken
4 shrimp
18 mussels, cleaned
1 red pepper, seeded and chopped
1 medium onion, chopped
3/4 pound sausage,
3 tablespoons extra-virgin olive oil,
3 garlic cloves, crushed
1/2 teaspoon crushed red pepper
1/4 teaspoon saffron
1 bay leaf
1 quart chicken broth
Salt and ground black pepper
1 cup frozen peas

In a very wide pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, crushed garlic, red pepper , add rice and sauté 2 or 3 minutes. Add saffron, bay leaf, broth, and thyme and boil liquids over high heat. Cover the pan with lid and reduce heat.
Separatelu, heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add xorís to the pan and cook 2 minutes more. Remove pan from heat.

After about 13 minutes, add shellfish to the rice pan. Put some peas and seafood, then cover the pan again. After 5 minutes, stir rice and seafood mixture. Put chicken and peppers, onions and sausage around the pan.

 

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British-American English vocabulary

Publicat el 3 octubre 2011 per EMIGDI SUBIRATS SEBASTIA

British English/American English Vocabulary

British English American English
autumn autumn, fall
barrister attorney
bill (restaurant) bill, check
biscuit cookie
bonnet (car) hood
boot trunk
car park parking lot
chemist’s shop drugstore, pharmacy
chips fries, French fries
the cinema the movies
crisps potato chips
driving licence driver’s license
dustbin garbage can, trash can
dustman garbage collector
engine motor
film film, movie
flat apartment, flat, studio
ground floor ground/first floor
holiday vacation
lift elevator
lorry truck, semi, tractor
mad crazy
main road highway
maize corn
maths math
motorbike motorcycle
motorway freeway, expressway
nappy diaper
pavement sidewalk
petrol gas, gasoline
pocket money allowance
post mail
postbox mailbox
postcode zip code
postman mailman, mail carrier, letter carrier
public toilet rest room, public bathroom
railway railroad
return (ticket) round-trip
rubber eraser
rubbish garbage, trash
shop store
solicitor lawyer, attorney
spanner wrench
sweets candy
taxi taxi, taxi cab
timetable schedule
tin can
torch flashlight
trousers pants,
undergound subway
vest undershirt
waistcoat vest
wallet wallet, billfold
wellington boots rubber boots, rain boots
whisky whiskey, scotch
windscreen windshield

 

 

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Understanding Americans

Publicat el 3 octubre 2011 per EMIGDI SUBIRATS SEBASTIA

UNDERSTANDING AMERICANS

1.                                  a/ After queueing at the underground station to buy a return ticket, I realised that I’d left my wallet in my other trousers.

b/ After standing in line at the subway station for a round trip ticket, I realized that I’d left my billfold in my other pants.

2.                                  a/ When I got back to my flat, I got my dressing gown out of the wardrobe, turned on the taps, and got into the bath.

b/ When I got back to my apartment, I got my bathrobe out of the closet, turned on the faucets and got into the tub.

3.                                  The fridge was empty, so all I could find to eat was a few biscuits, some sweets and a bag of crisps.

b/ The ice box was empty, so all I could find to eat was a few cookies, some candy and a bag of potato chips.

4.                                  I came back from my holiday last autumn to find that the dustmen had left a load of rubbish in my front garden, so I complained to the caretaker.

b/ I came back from my vacation last fall and found that the garbage men had left a load of trash in my front yard, so I complained to the janitor.

Change these sentences into British English:

– He hung his bathrobe in the closet.

– She put the candy in the ice box

– He kept his billfold in the back pocket of his pants.

– He bought a round trip ticket to Boston.

– He spent his vacation standing in line for reservations.

– The faucets on the bathtub were gold.

– There were some kids playing in the yard.

– It’s ten after three. It’s time for my lessons in 3rd grade. Fall term.

– Restrooms are on the third floor.

– My neighbour is a traveller, he has a dog and a garden with many colours.

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Catalan to English Culinary

Publicat el 28 setembre 2011 per EMIGDI SUBIRATS SEBASTIA

The Original Names of Catalan Dishes Explained in Plain English

Contemporary Dining in Spain - Maddalena Delli
Contemporary Dining in Catalonia
Fish and seafood are important on menus in the coastal areas of Catalonia. Inland, typical Catalan dishes combine garden vegetables and a variety of meats.

Ferrán Adrià, Santi Santamaría or Carles Abellan are just the tip of the iceberg: so many big names in cooking are now associated with  Catalonia that Barcelona was the first non-French city to become  known as a ‘Ville Gourmande’.

Decoding a Catalan Menu

Restaurant and cafè menus are usually in the local Catalan language. Outside touristy areas in Barcelona andcoastal towns , an English translation is only occasionally provided, so here is a quick guide to help with the basics of Catalan cuisine:

Catalan Appetizers, Snacks and Tapas

  • Amanida Catalan salad
  • Galeres a l’all = Garlic scampi
  • Coquetes amb samfaina = Vegetable pastries
  • Gambes amb salsa romesco = Prawns in a spicy sauce dip
  • Pa amb tomàquet = Bread and tomato appetizers
  • Patates braves = Potatoes in spicy sauce
  • Xató = Tarragona-style salad

Catalan Rice, Pasta Dishes and Soups

  • Arròs a la catalana = Catalan-style rice
  • Arròs amb crosta = Oven-browned rice
  • Arròs amb faves = Rice with broad beans
  • Arròs negre amb all-i-oli = Black rice with garlic and oil sauce
  • Canalons a la catalana = Catalan-style cannelloni
  • Fideus a la catalana = Spicy spaghetti with cured meats
  • Fideus amb mariscs = Thin spaghetti with seafood
  • Fideuà = Paella with pasta and fish
  • Escudella a la catalana = Chickpea soup
  • Sopa de musclos = Mussel soup

Catalan Meat

  • Rostit de porc a la catalana = Oven-roasted fillet of pork
  • Conill a l’estil tarragoní = Rabbit and chocolate casserole
  • Conill amb cargols = Rabbit with snails
  • Costelles al forn = Oven-roasted pork spare-ribs
  • Escudella i carn d’olla = Mixed boiled meats with rice and broth soup
  • Estofat de bou = Beef stew with chocolate
  • Fricandó = Stewed meat and vegetables
  • Mar i terra = Surf-and-turf: chicken with lobster and chocolate
  • Paella parellada = Catalan-style paella
  • Gall d’indi a la catalana = Stuffed turkey
  • Perdius amb cols = Partridges in cabbage parcels
  • Pollastre amb pebrots = Chicken with small green peppers
  • Pollastre amb samfaina = Chicken with aubergines and sweet peppers
  • Porc amb musclos = Pork with mussels

Catalan Fish, Shellfish and Seafood

  • Anguila a l’all i i pebre = Stewed eels
  • Bacallà amb samfaina = Cod with eggplant and vegetables
  • Cargols a la llauna = Snails au gratin
  • Cargols a la patarrallada = Grilled snails
  • Moixarra a la sal = Gilthead in salt
  • Esqueixada de bacallà = Dried codfish salad
  • Sèpia amb rovellons = Cuttlefish with mushrooms
  • Llagosta a la Costa Brava = Lobster in chocolate-flavored picada
  • Musclos plens= Stuffed mussels
  • Orada a la sal = Sea bream in a salt crust
  • Pataco = Fresh tuna with clams and vegetables
  • Rap amb  salsa d’ametlles = Anglerfish in almond sauce
  • Suquet de pix amb all-i-oli = Mixed fish casserole with alioli sauce
  • Sarzuela = Mixed seafood stew

Catalan Egg and Vegetables Recipes

  • Albergínia a la catalana =Aubergines with walnuts
  • Cols a la catalana = Cabbage in spicy sauce
  • Escalivada = Oven-baked vegetable mix
  • Espinacs a la catalana / Espinacs amb panses i pinyons = Spinach with raisins and pine nuts
  • Faves al tombet = Broad beans with lettuce
  • Faves a la catalana = Broad beans with mixed cured meats
  • Rovellons a la brasa = Grilled mushrooms
  • Truita de patates = Open omelette with potatoes
  • Truita de tomàquets i pebrots = Tomato and sweet pepper open omelette

Catalan Cakes, Sweets and Desserts

  • Crema catalana = Oven-baked vanilla custard topped with caramelized sugar
  • Ensaimades = Sweet twists
  • Granisat = Lemon water-ice
  • Mel i mató = Honey and soft cheese
  • Menjar blanc = Almond blancmange

 

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