Articles

  • Polish day - Décembre 2009

  • Our opinion about our journey to Poland - Décembre 2009

    Our opinion about our journey to Poland - Laura and Léo
    1. Travelling
    We left France from Roissy Charles de Gaulle at 1:00 PM and we arrived in Poland, Gdansk, after 6 hours and a very pleasant flight. Ola, a Polish teacher came at the airport to collect us and our suitcases.
    2. The town
    We were staying in a suite old city, whose name was Sireakowice, which was quite old ; these were no main industries around, it was quite easy to take the bus to go out.
    3. Your host family and your (...)

  • Recettes pour le Polish Day - Décembre 2009

    Dumplings with cabbage and mushrooms
    PIEROGI Z KAPUSTA I GRZYBAMI
    Dough :
    50 dag of flour
    hot water
    salt
    Filling :
    50 dag of sauerkraut
    20 dag of mushrooms
    2 onions
    2- 3 spoons of bread crumbs
    30 dag of smoked bacon
    Salt, pepper , sugar
    Oil for frying
    RECIPE
    Filling :
    Wash mushrooms and one onion, and cut them into slices. Fry mushrooms on a hot oil. Fry an onion on the second pan for a moment, and then mix everything together. Cut the sauerkraut cabbage, fry it on (...)

  • Géographie touristique - dossier Pologne - N Moitel - Octobre 2009

    Le document joint correspond au dossier sur la Pologne étudié dans le cadre du cours de Géographie Touristique - Nicolas Moitel
    http://hg.moitel.free.fr/GEOGRAPHIE_1ere_BTH.html

  • Recette polonaise vidéo - Octobre 2009

    < <embed type='application/x-shockwave-flash' src='http://videoflash.ac-rouen.fr/player/player47.swf' width='320' height='276' allowscriptaccess='always' allowfullscreen='true' wmode='transparent' flashvars='duration=419&&file=roast_pork.flv&image=http://videoflash.ac-rouen.fr/vignettes/julecesne/drapeau_pologne.jpg&streamer=rtmpt://fms.ac-rouen.fr/vod/julecesne' (...)

  • Recette polonaise - Octobre 2009

    Roast Pork Loin with Plums
    Ingridients : One kilogramme of pork loin with bone, Ten decagrams of dried plums, Marjoram, salt, pepper and oil. 1/3 of a glass of dry red wine one stock cube
    We have to clean the meat, and separate it from the bone. Then we make a long cut with long wet knife and we stuff it with plums. We use the bones with stock cubes to prepare a simple broth. The meat with plums inside is now poured with oil and rubbed with spices : ( salt, pepper, garlic, marjoram (...)