dimecres, 27 de juny del 2018
Deures d'estiu alumnes suspesos
El professorat del departament assignarà de manera personalitzada la tasca d'estiu a tots aquells alumnes que hagin de recuparar l'assignatura al setembre. L'avaluació d'aquesta tasca es durà a terme el dia de l'examen i consisitirà en unes preguntes orals i una breu producció escrita sobre la lectura encomanada. Així mateix, l'alumne/a haurà de lliurar les activitats de comprensió que venen al final de cada lectura.
dimarts, 24 de febrer del 2015
diumenge, 8 de gener del 2012
Back again
I hope you all had a merry Christmas. I have spent some time with my family, sharing good moments with my children, overeating and watching TV. Now its time to go back to work and brush up the latest lessons we saw before the holidays.
I assume some of you have been very busy lately since I still haven't seen any posts on your blogs. I look forward to hearing about your holiday time and your New Year resolutions.
I hope you have a good New Year and an amazing 2012 too.
Oscar
I assume some of you have been very busy lately since I still haven't seen any posts on your blogs. I look forward to hearing about your holiday time and your New Year resolutions.
I hope you have a good New Year and an amazing 2012 too.
Oscar
dimecres, 21 de desembre del 2011
dissabte, 8 d’octubre del 2011
Crema Catalana
This is a great dessert to make ahead of time, since it is very easy and requires 2-3 hours of refrigeration before serving. Make it the day before and leave it in the refrigerator until you are ready to serve. Then, heat the broiler, caramelize the sugar and serve!
http://video.about.com/spanishfood/How-to-Make-Crema-Catalana.htm
Ingredients:
1 cup sugar
4 egg yolks
1 tbsp cornstarch
1 stick cinnamon
grated rind of 1 lemon
2 cups milk
Preparation:
In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy. Add the cinnamon stick and grated lemon rind. Pour in the milk and cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately.
Tip: As soon as the mixture thickens and you feel resistance while stirring, remove the pot from the heat or the mixture may curdle or separate! The texture of the finished crema will be grainy instead of smooth and creamy as it should be.
Remove the cinnamon stick and ladle the milk mixture into 4-6 ramekins (depending on size). Allow to cool, then refrigerate for at least 2-3 hours.
Before serving, preheat the broiler. Remove ramekins with the crema catalana from refrigerator and sprinkle the rest of the sugar over each ramekin. When broiler is hot, place the ramekins under the broiler on the top shelf and allow the sugar to caramelize, turning gold and brown. This may take 10 minutes or so, depending on your broiler. Remove and serve immediately.
If you'd like, you can serve the crema catalana chilled, but we think it has more flavor when served warm from the broiler.
http://video.about.com/spanishfood/How-to-Make-Crema-Catalana.htm
Ingredients:
1 cup sugar
4 egg yolks
1 tbsp cornstarch
1 stick cinnamon
grated rind of 1 lemon
2 cups milk
Preparation:
In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy. Add the cinnamon stick and grated lemon rind. Pour in the milk and cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately.
Tip: As soon as the mixture thickens and you feel resistance while stirring, remove the pot from the heat or the mixture may curdle or separate! The texture of the finished crema will be grainy instead of smooth and creamy as it should be.
Remove the cinnamon stick and ladle the milk mixture into 4-6 ramekins (depending on size). Allow to cool, then refrigerate for at least 2-3 hours.
Before serving, preheat the broiler. Remove ramekins with the crema catalana from refrigerator and sprinkle the rest of the sugar over each ramekin. When broiler is hot, place the ramekins under the broiler on the top shelf and allow the sugar to caramelize, turning gold and brown. This may take 10 minutes or so, depending on your broiler. Remove and serve immediately.
If you'd like, you can serve the crema catalana chilled, but we think it has more flavor when served warm from the broiler.
dilluns, 4 d’abril del 2011
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