Австралия и Новая Зеландия.

[Mechtalka)]

А кто-нибудь смотрел по НТВ сегодня передачу "Профессия репортер" про "самую лучшую работу в мире"? про тот остров в Австралии, на который администратора ищут?
Полный отстой жалко стало потраченного времени, ни одной нормальной мысли нет в передаче, какой-то фарш из несвязанных кусочков этот журналист сварганил, а в конце еще и заявляет - лучшей работы и жизни чем в Москве нигде нет!

Такова уж особенность национального телевидения - все показывать с плохой стороны, а еще запугивать и шокировать (особенно это касается НТВ)...((( А уж тем более не нужно расчитывать, что кто-то на Российском телевидении будет агитировать за переезд в Австралию

[funny cloud]

Сообщение от Воображуля

Так вот сегодня в садике был интернацианальный день, все должны придти в национальных костюмах, а желающие родители могли рассказать о своей культуре. Вот что из нас получилось.

Первый парень на деревне! Лапулик! Это замечательно, что есть такие праздники! Даа, лапти и в России не просто купить, я вот видела только в Великом Новгороде

[lerusek]

Девочки приветик! Помогите пожалуйста найти рецепт нашего русского блюда(любого) на англ. языке.

[ЕленаС]

винегрет


The STRUCTURE 4~5 potatos, 1 average beet, 1 carrots, 150г a sauerkraut, 50г a green onions, vegetable oil (it is better sunflower not refined), 1 маринованный a cucumber, salt the Beet to boil carrots and a potato in different saucepans and to cool. Vegetables finely to cut - with cubes, on a large grater. An onions to cut (instead of green it is possible to use onions). To mix it is possible in two ways. To mix all products, except for a beet, to fill with their oil. Separately to fill with oil a beet. And only then to mix a beet with other products. The russian salad thus turns out multi-coloured. Carrots remains yellow, the potato slightly is painted over and becomes pink. At the second way all carefully mixs up and only then refuels oil. At desire it is possible to salt to taste. Except for the specified vegetables in a russian salad it is possible to put: Fresh cabbage, the Bulgarian pepper, green peas, radish, the boiled string bean, the tinned corn. Do not put in a russian salad only fresh tomatoes . But a green salty tomato to put it is possible. From greens it is possible to put fennel, a parsley, a celery, an estragon. Interesting smack will be given with a handful of a cranberry or a cowberry. To fill a russian salad except for vegetable oil it is possible sauce-russian salad (1 ст the spoon of vinegar, 4~5 ст spoons of vegetable oil, 1/2 ч spoons of salt, 1/8 ч spoons of black pepper), sauce mayonnaise (1 ч the spoon горчицы, 2 ст spoons of vegetable oil, 3~4 ст spoons of vinegar, 1/2 ч spoons of sugar) and even at desire mayonnaise or sour cream.

[Gela]

Royal Fish Soup

For 1 serving: 2 cups chicken broth, 50 g (1 3/4 oz) sturgeon, 50 g (1 3/4 oz) salmon, 1 onion, 1 clove garlic, salt, group black paper, 1 bay leaf, green dill
Drop large pieces of sturgeon and salmon into chicken broth boiled with spices and strained, bring to a boil and simmer for 15 minutes skimming off the foam. Add chopped garlic 5 minutes before ceasing to boil.
Serve sprinkled with minced greens.


Chicken Soup with Rasstegais ("Ukha iz Petukha")

It is worth trying a chicken soup with rasstegais or pancakes filled with chicken meat. Boil a chicken (or better two) with 2 or 3 parsley roots, 1 carrot and 1 onion skimming off the foam. Towards the end of boiling add salt and black peppercorns. Take out the bird when done and strain the broth. Bone the meat, divide it into two parts, cut one of them into large pieces, drop into the strained broth and bring to a boil. Serve after sprinkling with minced green dill and parsley. Use the rest of the chicken meat as a ruling for small rasstegais, pancakes or pies and serve them with the soup.
For the rasstegais: 1 kg (2 lb 3 oz) yeast dough
For the filling: 500 g (1 lb 2 oz) boneless chicken meat, 2 onions, salt, black pepper
For the greasing: 1 egg
Make a thin roll of dough, cut it into egg-sized balls and roll them out into rounds. Place in the center of each round a filling of minced chicken meat with lightly browned onion, seasoned with salt, pepper and greens. Pinch the dough to shape it into a boat leaving the center open. Grease with egg and bake at 356° to 392° F until golden.
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Barge-Haulers' Fish Soup (old-time recipe)

500 g (11b2 oz) perches and ruffs, 200 g (7 oz) Pike-perches, 4 to 5 potatoes, 2 onions, parsley sprigs, 1 tb sp. butter, ground black pepper, bay leaf
Boil broth of disemboweled perches and ruffs cleaned of gills, and strain it. Dip whole peeled potatoes and onions into the broth and continue to boil. 10 to 15 minutes before the cooking period is over, put into the fish soup pieces of pike-perch, burbot, pike or wild carp. Season the soup with salt, bay leaf, ground black pepper and boil it until ready.
Serve fish soup seasoned with butter and minced greens. The soup is good with rasstegais filled with fish.
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Trout Soup

1 kg (2 lb 3 oz) fresh trout, 11 cups water, salt, sprigs of dill or parsley
Put into boiling salted water cleaned and disemboweled trout cut into pieces and boil, skimming off the foam, for 15 minutes. The trout soup is so savoury that it does not need any seasoning except for minced greens.
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Sturgeon Soup

For 1 serving: 5 or 6 pieces of sturgeon each weighing 20 g (3/4 oz), 2 1/4 cups fish broth, 1 onion, 1 tsp. tomato paste, 1 salted cucumber, olives, capers, black peppercorns, 1 bay leaf, slice of lemon, green dill or parsley
Shred onion, make a roux of it in butter and add tomato paste. Cut cucumbers into lozenges and saute lightly on a pan. Scald the sturgeon, cut it into pieces and drop into a strained strong fish broth. Add the onion, cucumbers and pitted olives and boil for 10 to 15 minutes. Towards the end of boiling, dip capers, ground black pepper, bay leaf and greens.
When serving the sturgeon soup, add a slice of peeled off lemon and sprinkle with greens. Serve the soup with pies or rasstegais.
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Cold Summer Soup

500 to 600 g (1 lb 2 oz to 1 lb 5 oz) boiled beetroot, 300 g (10 oz) fresh cucumbers, 2 or 3 hard-boiled eggs, 1 bunch each of green onions and dill, 1 1/4 cups sour cream, salt, sugar, lemon juice
Wash beetroot by brush, boil it unpeeled, strain and cool the broth. Shred the peeled beetroot on a coarse greater, combine with the broth, add diced cucumbers and eggs, as well as green onions and dill, season with salt, sugar and lemon juice to taste. Let the soup to refrigerate for an hour.
Serving the cold soup, pour it into plates with sour cream egg roundels and ice cubes.
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Soup with Pickled Cucumbers and Duck Giblets

For 1 serving: duck giblets - 1 neck, 2 wings, 1 stomach, 1 heart, 1 liver; 2 potatoes, 1 salted cucumber, 1 carrot, 1 parsley root, 1 onion, vegetable oil, salt, black peppercorns, sour cream, green parsley
Use all the giblets except for the liver to boil broth. Strain the broth, drop large pieces of potatoes into it and, after bringing to a boil, add salted cucumber cut into large lozenges. Add large pieces of carrot browned lightly in butter together with onion. Then drop into the soup giblets boiled to readiness and, towards the end, add scalded and sliced liver and parsley root and bring all the ingredients to a boil. Season it to taste by salt, ground black pepper and greens and immediately remove from the heat.
Soup with giblets, a veritable delicacy, is a course for true lovers and connoisseurs of home cooking.

Potato Soup with Smelt

5 or 6 potatoes, 500 g (1 lb 2 oz) fresh smelt, 2 onions, 1 tb sp. butter, a dint of sugar, salt, black peppercorns, 1 bay leaf, green dill and parsley, sour cream
Cut potatoes into dices and drop them into boiling water. When ready, add fresh smelt. Season the soup with onions saute until light brown with the addition of a dint of sugar, as well as salt, pepper and bay leaf.
Serve the soup with sour cream and minced greens.

[Gela]

вот.. что то винегретика захотелось... надо пойти сделать... ушла

[lerusek]

Девочки СПАСИБО ОГРОМНОЕ.Гела я только вчера винегрет делала.

[Мангуста]

У меня возник глупый вопрос к уже уехавшим:читала, что в Австралии на кожу крем наносят с защитой от ультрафиолета, а вот волосы вы обычными шампунями моете или теми, которые с УФ-фильтрами?

[Воображуля]

Сообщение от Мангуста

У меня возник глупый вопрос к уже уехавшим:читала, что в Австралии на кожу крем наносят с защитой от ультрафиолета, а вот волосы вы обычными шампунями моете или теми, которые с УФ-фильтрами?

Нет, мы каски носим

а если серьезно, то обычный шампунь конечно. Хотя есть какие то средства для волос если долго на солнце находишься

[Gela]

lerusek Издеваешься,да? )))

Мангуста я мою обычным