BECAS Y AYUDAS AL ESTUDIO DE CARÁCTER GENERAL Y DE MOVILIDAD, PARA EL CURSO ACADÉMICO 2011-2012, PARA ALUMNADO QUE CURSE ESTUDIOS POSTOBLIGATORIOS Y SUPERIORES NO UNIVERSITARIOS.
PLAZO DE SOLICITUD ABIERTO DESDE EL DÍA 28 DE JULIO HASTA EL 30 DE SEPTIEMBRE DE 2011.
Estudios para los que se convocan becas.
1. Se convocan becas de carácter general para el alumnado que, en el curso académico 2011-2012, curse alguno de los estudios siguientes con validez en todo el territorio nacional:
Estudios de idiomas realizados en escuelas oficiales de titularidad de las administraciones educativas, incluida la modalidad de distancia.
ALUMNADO NIVEL INTERMEDIO INGLÉS-HORARIO DE LA SEMANA DEL 16 AL 20 DE MAYO DE 2011
SE RECUERDA AL ALUMNADO DE NIVEL INTERMEDIO DE INGLÉS, QUE ESTA SEMANA TENDRÁN QUE ASISTIR A CLASE EL MIÉRCOLES, 18 DE MAYO, EN SU HORARIO HABITUAL, ADEMÁS DE LOS OTROS DOS DÍAS QUE LES CORRESPONDEN (MARTES Y JUEVES).
TAMBIÉN SE RECUERDA QUE EL DÍA 24 DE MAYO, ESTE ALUMNADO NO TENDRÁ CLASE, AL HABERSE SUSTITUÍDO POR EL DÍA 18 DEL MISMO MES.
FDO. LA DIRECCIÓN
TAMBIÉN SE RECUERDA QUE EL DÍA 24 DE MAYO, ESTE ALUMNADO NO TENDRÁ CLASE, AL HABERSE SUSTITUÍDO POR EL DÍA 18 DEL MISMO MES.
FDO. LA DIRECCIÓN
CONVOCATORIA EXÁMENES ORALES JUNIO 2011-ALUMNADO LIBRE FRANCÉS-NIVEL BÁSICO
CONVOCATORIA EXAMEN LIBRE FRANCÉS
NIVEL BÁSICO
MIÉRCOLES 8 DE JUNIO 2011
19:30 – 19:50 Naranjo Pérez, Claudia Patricia/Reyes Sarén, Matías Petteri
FDO. LA JEFA DE DEPARTAMENTO FRANCÉS
Dª ANA BELÉN QUERALTA PÁEZ
CONVOCATORIA EXÁMENES ORALES JUNIO 2011-ALUMNADO LIBRE FRANCÉS-NIVEL INTERMEDIO
CONVOCATORIA EXAMEN ORAL NIVEL INTERMEDIO
ALUMNADO LIBRE
MIÉRCOLES, 1 DE JUNIO DE 2011
20:00-20:20 JUAN ALBERTO CRUZ REYES/EMILIE DUBECH PELLANNE
20:20-20:40 ANTONIO MARTÍNEZ HERNÁNDEZ/MARIA ISABEL RUÍZ VÁZQUEZ
FDO. LA JEFA DE DEPARTAMENTO FRANCÉS
Dª ANA BELÉN QUERALTA PÁEZ
ALUMNADO LIBRE
MIÉRCOLES, 1 DE JUNIO DE 2011
20:00-20:20 JUAN ALBERTO CRUZ REYES/EMILIE DUBECH PELLANNE
20:20-20:40 ANTONIO MARTÍNEZ HERNÁNDEZ/MARIA ISABEL RUÍZ VÁZQUEZ
FDO. LA JEFA DE DEPARTAMENTO FRANCÉS
Dª ANA BELÉN QUERALTA PÁEZ
CONVOCATORIA EXÁMENES ORALES JUNIO 2011-ALUMNADO LIBRE INGLÉS
CONVOCATORIA EXAMEN ORAL NIVEL INTERMEDIO
ALUMNADO LIBRE
JUNE 1, 2011 (WEDNESDAY) MIÉRCOLES, 1 DE JUNIO DE 2011
20:00-20:20 PAOLA ANDREA AQUARO/ELENA CARRIQUE VALDIVIA
20:20-20:40 VICENTE MIGUEL FLORDELÍS PONS/ENCARNACIÓN GOLBANO LÓPEZ
20:40-21:00 JOSÉ LUÍS MARTÍN CARA/FRANCISCO RIVERA LÓPEZ
CONVOCATORIA EXAMEN ORAL NIVEL INTERMEDIO
ALUMNADO LIBRE
JUNE 2, 2011 (THURSDAY) JUEVES, 2 DE JUNIO DE 2011
20:00-20:20 JOSÉ LUÍS DE LA CARRERA LEAL/MARIA DEL MAR MARTÍNEZ GRANADOS
20:20-20:40 CARMEN FERNÁNDEZ FERNÁNDEZ/JOSÉ MIGUEL BLANES TORRES
20:40-21:00 MARIA DEL PILAR SICILIA VIEDMA/LUÍS SUANZES MIRANDA
FDO. EL JEFE DE DEPARTAMENTO INGLÉS
D. MARCELINO ARELLANO GARCÍA
ALUMNADO LIBRE
JUNE 1, 2011 (WEDNESDAY) MIÉRCOLES, 1 DE JUNIO DE 2011
20:00-20:20 PAOLA ANDREA AQUARO/ELENA CARRIQUE VALDIVIA
20:20-20:40 VICENTE MIGUEL FLORDELÍS PONS/ENCARNACIÓN GOLBANO LÓPEZ
20:40-21:00 JOSÉ LUÍS MARTÍN CARA/FRANCISCO RIVERA LÓPEZ
CONVOCATORIA EXAMEN ORAL NIVEL INTERMEDIO
ALUMNADO LIBRE
JUNE 2, 2011 (THURSDAY) JUEVES, 2 DE JUNIO DE 2011
20:00-20:20 JOSÉ LUÍS DE LA CARRERA LEAL/MARIA DEL MAR MARTÍNEZ GRANADOS
20:20-20:40 CARMEN FERNÁNDEZ FERNÁNDEZ/JOSÉ MIGUEL BLANES TORRES
20:40-21:00 MARIA DEL PILAR SICILIA VIEDMA/LUÍS SUANZES MIRANDA
FDO. EL JEFE DE DEPARTAMENTO INGLÉS
D. MARCELINO ARELLANO GARCÍA
CONVOCATORIA EXÁMENES JUNIO 2011
EOI VÍCAR. DEPARTAMENTOS DE FRANCÉS E INGLÉS.
NIVEL INTERMEDIO Y CAL JUNIO 2011
EXÁMENES OFICIALES Y LIBRES
MIÉRCOLES 1 DE JUNIO
NIVEL INTERMEDIO/CAL INTERMEDIO FRANCÉS + LIBRES
17.00-17.50 Comprensión de Lectura
17.50-18.20 Comprensión oral
18.20-19.40 Expresión e Interacción escrita
20.00-21.00 Expresión e interacción oral con el alumnado libre
El día 1 de Junio comenzarán los exámenes orales de Nivel Intermedio de inglés libres y oficiales. Por favor, estén atentos al tablón de anuncios de la Escuela, el blog eoivicar.blogspot.com, la página web www.eoivicar.org o hablar con el/la tutor/a para ver su hora exacta de convocatoria al examen.
JUEVES 2 DE JUNIO DE 2011
NIVEL INTERMEDIO INGLÉS + LIBRES
17.00-17.50 Comprensión de Lectura
17.50-18.20 Comprensión oral
18.20-19.40 Expresión e Interacción escrita
20.00-21.00 Expresión e interacción oral con el alumnado convocado
Por favor, para los exámenes orales, estén atentos al tablón de anuncios de la Escuela, el blog eoivicar.blogspot.com, la página web www.eoivicar.org o hablar con el/la tutor/a para ver su hora exacta de convocatoria al examen.
FDO.LA DIRECCIÓN
EOI VÍCAR. DEPARTAMENTO DE FRANCÉS.
CONVOCATORIA OFICIAL ORDINARIA JUNIO 2011
EXÁMENES OFICIALES Y LIBRES NIVEL BÁSICO
MIÉRCOLES 8 DE JUNIO 2011
1º A NIVEL BÁSICO FRANCÉS
17.00-17.40 Comprensión de Lectura
17.40-18.00 Comprensión oral
18.00-19.00 Expresión e Interacción escrita
2º A NIVEL BÁSICO FRANCÉS + EXÁMENES LIBRES NIVEL BÁSICO
16.45-17.25 Comprensión de Lectura
17.25-17.45 Comprensión oral
17.45-19.00 Expresión e Interacción escrita
JUEVES 9 DE JUNIO 2011
1º CAL NIVEL BÁSICO FRANCÉS
16.45-17.25 Comprensión de Lectura
17.25-17.45 Comprensión oral
17.45-18:45 Expresión e Interacción escrita
2º CAL NIVEL BÁSICO FRANCÉS
19.00-19.40 Comprensión de Lectura
19.40-20.00 Comprensión oral
20.00-21.15 Expresión e Interacción escrita
Prueba de Expresión e Interacción Oral:
Consultar el tablón de anuncios de la Escuela, el blog eoivicar.blogspot.com, la página web www.eoivicar.org o hablar con el/la tutor/a para ver su hora exacta de convocatoria al examen.
FDO.LA DIRECCIÓN
EOI VÍCAR. DEPARTAMENTO DE INGLÉS.
CONVOCATORIA OFICIAL ORDINARIA JUNIO 2011
EXÁMENES OFICIALES NIVEL BÁSICO
MIÉRCOLES 8 DE JUNIO DE 2011
1º A NIVEL BÁSICO INGLÉS
17.00-17.40 Comprensión de Lectura
17.40-18.00 Comprensión oral
18.00-19.00 Expresión e Interacción escrita
1º C NIVEL BÁSICO INGLÉS
19.00-19.40 Comprensión de Lectura
19.40-20.00 Comprensión oral
20.00-21.00 Expresión e Interacción escrita
2º B NIVEL BÁSICO INGLÉS
19.00-19.40 Comprensión de Lectura
19.40-20.00 Comprensión oral
20.00-21.15 Expresión e Interacción escrita
JUEVES 9 DE JUNIO DE 2011
1º B NIVEL BÁSICO INGLÉS
17.00-17.40 Comprensión de Lectura
17.40-18.00 Comprensión oral
18.00-19.00 Expresión e Interacción escrita
1º D NIVEL BÁSICO INGLÉS
19.00-19.40 Comprensión de Lectura
19.40-20.00 Comprensión oral
20.00-21.00 Expresión e Interacción escrita
2º A NIVEL BÁSICO INGLÉS
16.45-17.25 Comprensión de Lectura
17.25-17.45 Comprensión oral
17.45-19.00 Expresión e Interacción escrita
2º C NIVEL BÁSICO INGLÉS
19.00-19.40 Comprensión de Lectura
19.40-20.00 Comprensión oral
20.00-21.15 Expresión e Interacción escrita
Prueba de Expresión e Interacción Oral:
Consultar el tablón de anuncios de la Escuela, el blog eoivicar.blogspot.com, la página web www.eoivicar.org o hablar con el/la tutor/a para ver su hora exacta de convocatoria al examen.
FDO.LA DIRECCIÓN
NIVEL INTERMEDIO Y CAL JUNIO 2011
EXÁMENES OFICIALES Y LIBRES
MIÉRCOLES 1 DE JUNIO
NIVEL INTERMEDIO/CAL INTERMEDIO FRANCÉS + LIBRES
17.00-17.50 Comprensión de Lectura
17.50-18.20 Comprensión oral
18.20-19.40 Expresión e Interacción escrita
20.00-21.00 Expresión e interacción oral con el alumnado libre
El día 1 de Junio comenzarán los exámenes orales de Nivel Intermedio de inglés libres y oficiales. Por favor, estén atentos al tablón de anuncios de la Escuela, el blog eoivicar.blogspot.com, la página web www.eoivicar.org o hablar con el/la tutor/a para ver su hora exacta de convocatoria al examen.
JUEVES 2 DE JUNIO DE 2011
NIVEL INTERMEDIO INGLÉS + LIBRES
17.00-17.50 Comprensión de Lectura
17.50-18.20 Comprensión oral
18.20-19.40 Expresión e Interacción escrita
20.00-21.00 Expresión e interacción oral con el alumnado convocado
Por favor, para los exámenes orales, estén atentos al tablón de anuncios de la Escuela, el blog eoivicar.blogspot.com, la página web www.eoivicar.org o hablar con el/la tutor/a para ver su hora exacta de convocatoria al examen.
FDO.LA DIRECCIÓN
EOI VÍCAR. DEPARTAMENTO DE FRANCÉS.
CONVOCATORIA OFICIAL ORDINARIA JUNIO 2011
EXÁMENES OFICIALES Y LIBRES NIVEL BÁSICO
MIÉRCOLES 8 DE JUNIO 2011
1º A NIVEL BÁSICO FRANCÉS
17.00-17.40 Comprensión de Lectura
17.40-18.00 Comprensión oral
18.00-19.00 Expresión e Interacción escrita
2º A NIVEL BÁSICO FRANCÉS + EXÁMENES LIBRES NIVEL BÁSICO
16.45-17.25 Comprensión de Lectura
17.25-17.45 Comprensión oral
17.45-19.00 Expresión e Interacción escrita
JUEVES 9 DE JUNIO 2011
1º CAL NIVEL BÁSICO FRANCÉS
16.45-17.25 Comprensión de Lectura
17.25-17.45 Comprensión oral
17.45-18:45 Expresión e Interacción escrita
2º CAL NIVEL BÁSICO FRANCÉS
19.00-19.40 Comprensión de Lectura
19.40-20.00 Comprensión oral
20.00-21.15 Expresión e Interacción escrita
Prueba de Expresión e Interacción Oral:
Consultar el tablón de anuncios de la Escuela, el blog eoivicar.blogspot.com, la página web www.eoivicar.org o hablar con el/la tutor/a para ver su hora exacta de convocatoria al examen.
FDO.LA DIRECCIÓN
EOI VÍCAR. DEPARTAMENTO DE INGLÉS.
CONVOCATORIA OFICIAL ORDINARIA JUNIO 2011
EXÁMENES OFICIALES NIVEL BÁSICO
MIÉRCOLES 8 DE JUNIO DE 2011
1º A NIVEL BÁSICO INGLÉS
17.00-17.40 Comprensión de Lectura
17.40-18.00 Comprensión oral
18.00-19.00 Expresión e Interacción escrita
1º C NIVEL BÁSICO INGLÉS
19.00-19.40 Comprensión de Lectura
19.40-20.00 Comprensión oral
20.00-21.00 Expresión e Interacción escrita
2º B NIVEL BÁSICO INGLÉS
19.00-19.40 Comprensión de Lectura
19.40-20.00 Comprensión oral
20.00-21.15 Expresión e Interacción escrita
JUEVES 9 DE JUNIO DE 2011
1º B NIVEL BÁSICO INGLÉS
17.00-17.40 Comprensión de Lectura
17.40-18.00 Comprensión oral
18.00-19.00 Expresión e Interacción escrita
1º D NIVEL BÁSICO INGLÉS
19.00-19.40 Comprensión de Lectura
19.40-20.00 Comprensión oral
20.00-21.00 Expresión e Interacción escrita
2º A NIVEL BÁSICO INGLÉS
16.45-17.25 Comprensión de Lectura
17.25-17.45 Comprensión oral
17.45-19.00 Expresión e Interacción escrita
2º C NIVEL BÁSICO INGLÉS
19.00-19.40 Comprensión de Lectura
19.40-20.00 Comprensión oral
20.00-21.15 Expresión e Interacción escrita
Prueba de Expresión e Interacción Oral:
Consultar el tablón de anuncios de la Escuela, el blog eoivicar.blogspot.com, la página web www.eoivicar.org o hablar con el/la tutor/a para ver su hora exacta de convocatoria al examen.
FDO.LA DIRECCIÓN
ADMISIÓN-LISTAS BAREMADAS
SE COMUNICA A TODAS LAS PERSONAS QUE HAN SOLICITADO PLAZA EN LA EOI DE VÍCAR, QUE LAS LISTAS BAREMADAS ESTÁN PUBLICADAS EN LOS TABLONES DE ANUNCIOS DE LA ESCUELA (AHORA SÓLO SE PUBLICAN LAS LISTAS ORDENADAS ALFABÉTICAMENTE CON LA PUNTUACIÓN OBTENIDA POR CADA UNO/A DE LOS/AS SOLICITANTES).
LAS LISTAS DE ADMITIDOS/AS Y EXCLUIDOS/AS SE PUBLICARÁN EL 6 DE MAYO DE 2011. LAS LISTAS DE EXCLUIDOS/AS SE CONSIDERARÁN COMO LISTAS DE ESPERA EN EL CASO DE QUE SURJAN MÁS VACANTES.
SE COMUNICA TAMBIÉN QUE TODAS LAS PERSONAS QUE SOLICITARON NIVEL INTERMEDIO DE FRANCÉS Y 2º CURSO DE NIVEL BÁSICO DE FRANCÉS ESTÁN ADMITIDAS.
FDO. LA DIRECCIÓN
LAS LISTAS DE ADMITIDOS/AS Y EXCLUIDOS/AS SE PUBLICARÁN EL 6 DE MAYO DE 2011. LAS LISTAS DE EXCLUIDOS/AS SE CONSIDERARÁN COMO LISTAS DE ESPERA EN EL CASO DE QUE SURJAN MÁS VACANTES.
SE COMUNICA TAMBIÉN QUE TODAS LAS PERSONAS QUE SOLICITARON NIVEL INTERMEDIO DE FRANCÉS Y 2º CURSO DE NIVEL BÁSICO DE FRANCÉS ESTÁN ADMITIDAS.
FDO. LA DIRECCIÓN
HORARIO DEL CENTRO EN SEMANA SANTA 2011
SE COMUNICA A TODA LA COMUNIDAD EDUCATIVA QUE EL CENTRO PERMANECERÁ ABIERTO DURANTE LOS DÍAS 18, 19 Y 20 DE ABRIL EN HORARIO DE MAÑANA, DE 9.00 A 14.00 HORAS.
FDO. LA DIRECCIÓN
FDO. LA DIRECCIÓN
INTERMEDIATE LEVEL-3RD YEAR-CONVERSATION QUESTIONS FOR THE SPEAKING TEST
7.MUSIC AND TELEVISION
1. Do you prefer listening to songs in your own language or in English? Why?
2. Do you know what single or album is at number one in the Top 20 or the Top 40? Are you interested?
3. What do you think is more important for a pop song to be a hit: a catchy tune or good lyrics?
4. Who do you think has written the best tunes/lyrics?
5. What's the best live performance you've ever been to?
6. Are you a big fan of any particular pop group or artist?
8.HUMOR
1. Explain the difference between a comedy and a comedian.
2. Explain the difference between a cartoon on TV and a cartoon in the newspaper.
3. Explain the difference: funny, fun and make fun of.
4. What do these words and expression mean: witty, You must be joking!, pull someone's leg, irony, sense of humour.
5. Who is the comedian who really makes you laugh?
6. What is the comedy programme on TV that you find really funny? Why?
7. Can you name a film or a book that you found really funny?
8. What's your favourite comedy series from Spain? Why?
9. What's your favourite comedy series from another country? Why?
10. Do you ever laugh at the wrong moment or until you cry? When does it happen?
11. Do you ever laugh at people if they do something stupid? Do you laugh at yourself?
9.HEALTH
1. Are you a hypochondriac?
2. Do you think hypochondriacs are more often men or more often women? Why?
3. Do you think people in Spain tend to be hypochondriacs?
4. Do you know any hypochondriacs? What sort of things do they complain about? What are their symptoms?
5. Which offers a better service, public or private medicine? Why?
6. Should private medicine exist? Why (not)?
7. Would you like to stay young for ever? Why (not)? What problems can you imagine?
8. What are the main advantages and disadvantages of your present age? Why?
9. At what age, do you think. is someone old enough to have children?
10. At what age, do you think, is someone old enough to get married?
10.THE FUTURE
1. Do you think people will be marrying less in 20 years' time? Why (not)?
2. Do you think people will be treated by virtual doctors in 20 years' time?
3. Do you think people will be using more alternative medicine in 20 years' time?
4. Do you think scientists will be cloning people in 20 years' time?
5. Do you think the birth rate in Europe will have gone up in 20 years' time?
11.SCIENCE AND COMPUTERS
1. What kind of scientist studies animals, plants and other living things?
2. What kind of scientist studies the structure of substances?
3. What kind of scientist studies natural forces such as light, sound, etc?
4. Why do scientists do experiments? Where do they do them?What do you call the people that scientists use in experiments?
5. What's the difference between hardware and software?
6. What's the difference between a file and a folder?
12.ADDICTIONS
1. What food and drink contains caffeine?
2. How much caffeine do you have a day?
3. Does it have a positive effect on you?
4. Are you addicted to caffeine?
5. Have you ever tried to give up or cut down? How did you feel?
6. Are you addicted to any of these things:
the internet/chat rooms watching TV (or a particular programme)
listening to music doing a job (workaholic)
computer games shopping
cleaning the house gambling/playing on fruit machines
doing a hobby playing a sport/watching sport
7. Do you know anyone who is addicted to any of them?
8. How long do they usually spend on the activity?
9. What effect does it have on their family?
10. Have they ever tried to give up or do less? Why?
11. Were they successful?
13.THINGS YOU USED TO LIKE OR DO
1. Name a singer you used to like when you were younger and are now embarrassed about.
2. Say something that you used to do as a child that your family still talk about.
3. Name a food you didn't use to like but you do now.
4. Tell me about a change at work/school/university that was a problem at first but now you are used to.
5. Tell me about a piece of technology that you found difficult to use at first but are now used to using.
14.TELLING A STORY
1. Have you ever got really lost in a car?
2. Have you ever run out of petrol?
3. Have you ever had a puncture?
4. Has your car ever broken down?
5. Have you ever missed something important because of traffic problems?
6. Have you ever been stopped in a car by the police?
7. Have you ever stopped to pick up a hitch-hiker?
8. When did that happen? Where were you going? What did you do? What happened in the end?
1. Do you prefer listening to songs in your own language or in English? Why?
2. Do you know what single or album is at number one in the Top 20 or the Top 40? Are you interested?
3. What do you think is more important for a pop song to be a hit: a catchy tune or good lyrics?
4. Who do you think has written the best tunes/lyrics?
5. What's the best live performance you've ever been to?
6. Are you a big fan of any particular pop group or artist?
8.HUMOR
1. Explain the difference between a comedy and a comedian.
2. Explain the difference between a cartoon on TV and a cartoon in the newspaper.
3. Explain the difference: funny, fun and make fun of.
4. What do these words and expression mean: witty, You must be joking!, pull someone's leg, irony, sense of humour.
5. Who is the comedian who really makes you laugh?
6. What is the comedy programme on TV that you find really funny? Why?
7. Can you name a film or a book that you found really funny?
8. What's your favourite comedy series from Spain? Why?
9. What's your favourite comedy series from another country? Why?
10. Do you ever laugh at the wrong moment or until you cry? When does it happen?
11. Do you ever laugh at people if they do something stupid? Do you laugh at yourself?
9.HEALTH
1. Are you a hypochondriac?
2. Do you think hypochondriacs are more often men or more often women? Why?
3. Do you think people in Spain tend to be hypochondriacs?
4. Do you know any hypochondriacs? What sort of things do they complain about? What are their symptoms?
5. Which offers a better service, public or private medicine? Why?
6. Should private medicine exist? Why (not)?
7. Would you like to stay young for ever? Why (not)? What problems can you imagine?
8. What are the main advantages and disadvantages of your present age? Why?
9. At what age, do you think. is someone old enough to have children?
10. At what age, do you think, is someone old enough to get married?
10.THE FUTURE
1. Do you think people will be marrying less in 20 years' time? Why (not)?
2. Do you think people will be treated by virtual doctors in 20 years' time?
3. Do you think people will be using more alternative medicine in 20 years' time?
4. Do you think scientists will be cloning people in 20 years' time?
5. Do you think the birth rate in Europe will have gone up in 20 years' time?
11.SCIENCE AND COMPUTERS
1. What kind of scientist studies animals, plants and other living things?
2. What kind of scientist studies the structure of substances?
3. What kind of scientist studies natural forces such as light, sound, etc?
4. Why do scientists do experiments? Where do they do them?What do you call the people that scientists use in experiments?
5. What's the difference between hardware and software?
6. What's the difference between a file and a folder?
12.ADDICTIONS
1. What food and drink contains caffeine?
2. How much caffeine do you have a day?
3. Does it have a positive effect on you?
4. Are you addicted to caffeine?
5. Have you ever tried to give up or cut down? How did you feel?
6. Are you addicted to any of these things:
the internet/chat rooms watching TV (or a particular programme)
listening to music doing a job (workaholic)
computer games shopping
cleaning the house gambling/playing on fruit machines
doing a hobby playing a sport/watching sport
7. Do you know anyone who is addicted to any of them?
8. How long do they usually spend on the activity?
9. What effect does it have on their family?
10. Have they ever tried to give up or do less? Why?
11. Were they successful?
13.THINGS YOU USED TO LIKE OR DO
1. Name a singer you used to like when you were younger and are now embarrassed about.
2. Say something that you used to do as a child that your family still talk about.
3. Name a food you didn't use to like but you do now.
4. Tell me about a change at work/school/university that was a problem at first but now you are used to.
5. Tell me about a piece of technology that you found difficult to use at first but are now used to using.
14.TELLING A STORY
1. Have you ever got really lost in a car?
2. Have you ever run out of petrol?
3. Have you ever had a puncture?
4. Has your car ever broken down?
5. Have you ever missed something important because of traffic problems?
6. Have you ever been stopped in a car by the police?
7. Have you ever stopped to pick up a hitch-hiker?
8. When did that happen? Where were you going? What did you do? What happened in the end?
SE COMUNICA A AQUELLAS PERSONAS INTERESADAS EN SOLICITAR PLAZA EN LA ESCUELA OFICIAL DE IDIOMAS DE VÍCAR QUE EL PLAZO PARA REALIZAR DICHA SOLICITUD SERÁ DEL 1 AL 31 DE MARZO.
FDO. LA DIRECCIÓN
INFORMACIÓN RELATIVA AL PROCESO DE ADMISIÓN EN CENTROS PÚBLICOS
¿Qué alumnado no tiene que presentar solicitud de admisión durante el mes de marzo?
Todo aquel alumnado que en el curso académico 2010/11 esté matriculado en un centro público o privado concertado y desee continuar en él, para cursar alguno de los cursos o etapas educativas del mismo que también esté sostenido con fondos públicos.
Aquel alumnado que en el curso 2010/11 esté matriculado, en el último curso de alguna de las etapas educativas de un centro público o privado concertado y vaya a cursar el primer curso de la etapa siguiente en otro centro al que esté adscrito, salvo que concurran las circunstancias previstas en la adscripción múltiple.
¿Dónde puedo consultar las áreas de influencia de un centro?
Las áreas de influencia de cada centro se publicarán, antes de comenzar el mes de marzo, en el tablón de anuncios de la Delegación Provincial de la Consejería de Educación.
Además, cada centro debe, tal como le hayan sido remitidas por la Delegación Provincial, publicarlas en el tablón de anuncios con anterioridad al inicio del período establecido para la presentación de solicitudes.
Además se podrán consultar, a título informativo, en la página web de la Consejería de Educación (www.juntadeandalucia.es/educacion/), si bien debe advertirse de que lo publicado en este medio no genera derecho ni expectativas de derecho.
¿Dónde puedo encontrar la normativa que rige el proceso de admisión del mes de marzo?
En la web de la Consejería de Educación (www.juntadeandalucia.es/educacion/) y en los tablones de anuncios de cada centro docente tanto público como privado concertado durante todo el proceso.
¿Quiénes deben solicitar una plaza?
Quien acceda por primera vez a estos estudios.
Quien estando matriculado en el curso 2010/11 en un centro público o privado concertado desee cambiar a otro centro.
¿Cómo puedo presentar la solicitud de adnsión en un centro que está cerrado por las vacaciones de Semana Santa?
Conforme a lo que establece el artículo 38.4 de la Ley 30/92 de Régimen Jurídico de las Administraciones Públicas y del Procedimiento Administrativo Común, la solicitud y la documentación se podrán presentar en los registros de cualquier órgano administrativo, que pertenezca a la Administración General del Estado, a la de cualquier Administración de las Comunidades Autónomas y en las oficinas de Correos en la forma reglamentariamente establecida.
En caso de que se usara esta posibilidad para agilizar el procedimiento se remitirá copia autenticada de la documentación al centro docente en el que se solicita el puesto escolar.
¿Qué ocurriría si se presentara más de una solicitud para centros diferentes?
Que se invalidarían todas las solicitudes.
¿Qué ocurriría si se presenta la solicitud de admisión fuera de plazo?
Que perdería la prioridad que en su caso le hubiese correspondido, en relación con las presentadas en plazo.
¿Están obligados los centros a recepcionar las solicitudes aunque no hayan publicado vacantes para el curso solicitado?
Sí. Los centros deben recepcionar todas las solicitudes instancias que se presenten en el mismo (aunque el centro considere que no tiene vacantes), incluso fuera de plazo.
¿Puede la persona solicitante indicar más de un centro por orden de preferencia en su solicitud?
No.
¿Puede la persona solicitante de plaza escolar modificar algún dato de la solicitud de admisión después de haberla presentado?
Una vez entregado el impreso de solicitud, los datos contenidos en el mismo sólo se podrán alterar mediante comunicación por escrito de la persona solicitante, y durante el plazo establecido para la presentación de solicitudes.
¿Puede la persona solicitante indicar más de una enseñanza en su solicitud?
No.
¿Dónde debe presentarse la solicitud de admisión?
En el centro docente al que se quiere acceder sin perjuicio de lo que establece la Ley 30/1992.
Una vez cumplimentados los correspondientes impresos de solicitud y acompañados de la documentación necesaria (que deberá ser original o fotocopia compulsada/ autenticada) se entregarán en el centro solicitado en primer lugar el cual, una vez sellado y numerado, devolverá el resguardo acreditativo de la presentación de la solicitud al interesado.
¿Cuál es el plazo de presentación de solicitudes de admisión?
Durante todo el mes de marzo está abierto el plazo para presentar solicitudes de admisión para un puesto escolar en centros públicos y privados concertados para las enseñanzas de idiomas, artes plásticas y diseño, enseñanzas elementales y profesionales de música y de danza.
Antes del plazo establecido los centros no podrán recepcionar solicitudes de admisión.
¿Cuántas solicitudes se pueden presentar en el proceso de admisión?
En el proceso de admisión solo se podrá presentar una solicitud por alumno o alumna, para la enseñanza que desee cursar, la cual se presentará en el centro docente donde pretende ser admitido o admitida.
El solicitante debe quedarse con una copia del impreso de solicitud registrado por el centro.
¿Qué es copia autenticada?
El Decreto 204/1995, de 29 de agosto,por el que se establecen medidas organizativas para los servicios administrativos de atención directa a los ciudadanos (BOJA de 26 de octubre, núm. 136), en el artículo 21 establece:
Art. 21 Tipos de copias de documentos.
Las copias de documentos en el ámbito de actuación de la Administración de la Junta de Andalucía, comprenderá los siguientes supuestos:
1. Las copias auténticas de documentos administrativos expedidos por el mismo órgano que emitió el documentos original.
2. Las copias autenticadas de documentos privados y públicos,mediante cotejo con el original y en las que se estampará si procediera la correspondiente diligencia de compulsa.
El artículo 22 del referido Decreto recoge la competencia para la expedición de copias. En el apartado 2, establece "la expedición de copias autenticadas de documentos administrativos de la Junta de Andalucía, corresponderá a las jefaturas de sección u órgano asimilado dependiente del órgano que hubiera emitido el documento original y que tengan encomendada las funciones de tramitación o custodia del expediente a que pertenece dicho documento original".
¿Qué requisitos son necesarios para acceder a las distintas etapas educativas?
Tener 14 años para acceder a un idioma distinto al que se estudia como 1º idioma en la Enseñanza Obligatoria o cumplirlos dentro del mismo año natural.
Tener 16 años para acceder al mismo idioma que se estudia como 1º idioma en la Enseñanza Obligatoria o cumplirlos dentro del mismo año natural.
¿Cómo se acredita la discapacidad?
Con el certificado del dictamen emitido por el órgano competente de la Administración de la Junta de Andalucía o de otras Administraciones públicas.
Si se tiene el titulo de familia numerosa caducado, ¿qué se debe hacer?
Presentar la solicitud de reconocimiento o renovación del mismo, y aportar éste o su renovación a la mayor brevedad, y siempre antes de la resolución del procedimiento de admisión.
¿Cómo se acredita la condición de familia numerosa?
Con la copia autenticada del título oficial de la familia numerosa que esté en vigor, y presentando las tarjetas individuales de cada uno de los miembros de la familia.
¿Las personas solicitantes de puesto escolar están obligadas a firmar la autorización para que la agencia estatal de administración tributaria suministre la información sobre la renta anual de la unidad familiar?
Sólo en el caso de que deseen que el criterio de renta anual de la unidad familiar sea valorado. En este caso, la persona solicitante y todos los miembros de la unidad familiar que aportan ingresos a la misma deberán firmar la declaración responsable y la autorización expresa que figuran en la solicitud de admisión.
La información de carácter tributario que se precise para la acreditación de la renta anual de la unidad familiar será la que corresponda al ejercicio fiscal anterior en dos años al año natural en que se presenta la solicitud. (Artículo 12 del Decreto 53/2007, de 20 de febrero).
¿Qué casillas de la declaración de IRPF de 2009 se consideran para el cálculo de la renta de la unidad familiar?
Para la valoración del criterio de renta de la unidad familiar se tendrá en cuenta la suma de las casillas 455 y 465 de las declaraciones de IRPF correspondientes al ejercicio fiscal de 2009 de todas las personas de la unidad familiar que aportan ingresos a la misma.
FDO. LA DIRECCIÓN
INFORMACIÓN RELATIVA AL PROCESO DE ADMISIÓN EN CENTROS PÚBLICOS
¿Qué alumnado no tiene que presentar solicitud de admisión durante el mes de marzo?
Todo aquel alumnado que en el curso académico 2010/11 esté matriculado en un centro público o privado concertado y desee continuar en él, para cursar alguno de los cursos o etapas educativas del mismo que también esté sostenido con fondos públicos.
Aquel alumnado que en el curso 2010/11 esté matriculado, en el último curso de alguna de las etapas educativas de un centro público o privado concertado y vaya a cursar el primer curso de la etapa siguiente en otro centro al que esté adscrito, salvo que concurran las circunstancias previstas en la adscripción múltiple.
¿Dónde puedo consultar las áreas de influencia de un centro?
Las áreas de influencia de cada centro se publicarán, antes de comenzar el mes de marzo, en el tablón de anuncios de la Delegación Provincial de la Consejería de Educación.
Además, cada centro debe, tal como le hayan sido remitidas por la Delegación Provincial, publicarlas en el tablón de anuncios con anterioridad al inicio del período establecido para la presentación de solicitudes.
Además se podrán consultar, a título informativo, en la página web de la Consejería de Educación (www.juntadeandalucia.es/educacion/), si bien debe advertirse de que lo publicado en este medio no genera derecho ni expectativas de derecho.
¿Dónde puedo encontrar la normativa que rige el proceso de admisión del mes de marzo?
En la web de la Consejería de Educación (www.juntadeandalucia.es/educacion/) y en los tablones de anuncios de cada centro docente tanto público como privado concertado durante todo el proceso.
¿Quiénes deben solicitar una plaza?
Quien acceda por primera vez a estos estudios.
Quien estando matriculado en el curso 2010/11 en un centro público o privado concertado desee cambiar a otro centro.
¿Cómo puedo presentar la solicitud de adnsión en un centro que está cerrado por las vacaciones de Semana Santa?
Conforme a lo que establece el artículo 38.4 de la Ley 30/92 de Régimen Jurídico de las Administraciones Públicas y del Procedimiento Administrativo Común, la solicitud y la documentación se podrán presentar en los registros de cualquier órgano administrativo, que pertenezca a la Administración General del Estado, a la de cualquier Administración de las Comunidades Autónomas y en las oficinas de Correos en la forma reglamentariamente establecida.
En caso de que se usara esta posibilidad para agilizar el procedimiento se remitirá copia autenticada de la documentación al centro docente en el que se solicita el puesto escolar.
¿Qué ocurriría si se presentara más de una solicitud para centros diferentes?
Que se invalidarían todas las solicitudes.
¿Qué ocurriría si se presenta la solicitud de admisión fuera de plazo?
Que perdería la prioridad que en su caso le hubiese correspondido, en relación con las presentadas en plazo.
¿Están obligados los centros a recepcionar las solicitudes aunque no hayan publicado vacantes para el curso solicitado?
Sí. Los centros deben recepcionar todas las solicitudes instancias que se presenten en el mismo (aunque el centro considere que no tiene vacantes), incluso fuera de plazo.
¿Puede la persona solicitante indicar más de un centro por orden de preferencia en su solicitud?
No.
¿Puede la persona solicitante de plaza escolar modificar algún dato de la solicitud de admisión después de haberla presentado?
Una vez entregado el impreso de solicitud, los datos contenidos en el mismo sólo se podrán alterar mediante comunicación por escrito de la persona solicitante, y durante el plazo establecido para la presentación de solicitudes.
¿Puede la persona solicitante indicar más de una enseñanza en su solicitud?
No.
¿Dónde debe presentarse la solicitud de admisión?
En el centro docente al que se quiere acceder sin perjuicio de lo que establece la Ley 30/1992.
Una vez cumplimentados los correspondientes impresos de solicitud y acompañados de la documentación necesaria (que deberá ser original o fotocopia compulsada/ autenticada) se entregarán en el centro solicitado en primer lugar el cual, una vez sellado y numerado, devolverá el resguardo acreditativo de la presentación de la solicitud al interesado.
¿Cuál es el plazo de presentación de solicitudes de admisión?
Durante todo el mes de marzo está abierto el plazo para presentar solicitudes de admisión para un puesto escolar en centros públicos y privados concertados para las enseñanzas de idiomas, artes plásticas y diseño, enseñanzas elementales y profesionales de música y de danza.
Antes del plazo establecido los centros no podrán recepcionar solicitudes de admisión.
¿Cuántas solicitudes se pueden presentar en el proceso de admisión?
En el proceso de admisión solo se podrá presentar una solicitud por alumno o alumna, para la enseñanza que desee cursar, la cual se presentará en el centro docente donde pretende ser admitido o admitida.
El solicitante debe quedarse con una copia del impreso de solicitud registrado por el centro.
¿Qué es copia autenticada?
El Decreto 204/1995, de 29 de agosto,por el que se establecen medidas organizativas para los servicios administrativos de atención directa a los ciudadanos (BOJA de 26 de octubre, núm. 136), en el artículo 21 establece:
Art. 21 Tipos de copias de documentos.
Las copias de documentos en el ámbito de actuación de la Administración de la Junta de Andalucía, comprenderá los siguientes supuestos:
1. Las copias auténticas de documentos administrativos expedidos por el mismo órgano que emitió el documentos original.
2. Las copias autenticadas de documentos privados y públicos,mediante cotejo con el original y en las que se estampará si procediera la correspondiente diligencia de compulsa.
El artículo 22 del referido Decreto recoge la competencia para la expedición de copias. En el apartado 2, establece "la expedición de copias autenticadas de documentos administrativos de la Junta de Andalucía, corresponderá a las jefaturas de sección u órgano asimilado dependiente del órgano que hubiera emitido el documento original y que tengan encomendada las funciones de tramitación o custodia del expediente a que pertenece dicho documento original".
¿Qué requisitos son necesarios para acceder a las distintas etapas educativas?
Tener 14 años para acceder a un idioma distinto al que se estudia como 1º idioma en la Enseñanza Obligatoria o cumplirlos dentro del mismo año natural.
Tener 16 años para acceder al mismo idioma que se estudia como 1º idioma en la Enseñanza Obligatoria o cumplirlos dentro del mismo año natural.
¿Cómo se acredita la discapacidad?
Con el certificado del dictamen emitido por el órgano competente de la Administración de la Junta de Andalucía o de otras Administraciones públicas.
Si se tiene el titulo de familia numerosa caducado, ¿qué se debe hacer?
Presentar la solicitud de reconocimiento o renovación del mismo, y aportar éste o su renovación a la mayor brevedad, y siempre antes de la resolución del procedimiento de admisión.
¿Cómo se acredita la condición de familia numerosa?
Con la copia autenticada del título oficial de la familia numerosa que esté en vigor, y presentando las tarjetas individuales de cada uno de los miembros de la familia.
¿Las personas solicitantes de puesto escolar están obligadas a firmar la autorización para que la agencia estatal de administración tributaria suministre la información sobre la renta anual de la unidad familiar?
Sólo en el caso de que deseen que el criterio de renta anual de la unidad familiar sea valorado. En este caso, la persona solicitante y todos los miembros de la unidad familiar que aportan ingresos a la misma deberán firmar la declaración responsable y la autorización expresa que figuran en la solicitud de admisión.
La información de carácter tributario que se precise para la acreditación de la renta anual de la unidad familiar será la que corresponda al ejercicio fiscal anterior en dos años al año natural en que se presenta la solicitud. (Artículo 12 del Decreto 53/2007, de 20 de febrero).
¿Qué casillas de la declaración de IRPF de 2009 se consideran para el cálculo de la renta de la unidad familiar?
Para la valoración del criterio de renta de la unidad familiar se tendrá en cuenta la suma de las casillas 455 y 465 de las declaraciones de IRPF correspondientes al ejercicio fiscal de 2009 de todas las personas de la unidad familiar que aportan ingresos a la misma.
CANCELACIÓN DEL CINECLUB
SE COMUNICA A TODO EL ALUMNADO DE LA EOI DE VÍCAR QUE EL CINECLUB HA SIDO CANCELADO.
FDO. LA DIRECCIÓN
FDO. LA DIRECCIÓN
FELICES FIESTAS Y PRÓSPERO AÑO NUEVO
EL PERSONAL DE LA EOI DE VÍCAR QUIERE DESEAR LO MEJOR PARA ESTAS FIESTAS Y EL PRÓXIMO AÑO NUEVO.
MERRY CHRISTMAS AND HAPPY NEW YEAR
JOYEUX NOËL ET BONNE ANNÉE
FELICES FIESTAS Y PRÓSPERO AÑO NUEVO
VACACIONES DE NAVIDAD
SE COMUNICA AL ALUMNADO QUE EL CENTRO PERMANECERÁ CERRADO DESDE EL DÍA 24 DE DICIEMBRE DE 2010 HASTA EL DÍA 10 DE ENERO DE 2011, DÍA EN QUE SE REANUDARÁN DE NUEVO LAS CLASES Y EL RESTO DE ACTIVIDADES DEL CENTRO.
FDO. LA DIRECCIÓN
FDO. LA DIRECCIÓN
INTERMEDIATE LEVEL-3RD YEAR-CONVERSATION QUESTIONS FOR THE SPEAKING TEST
CONVERSATION QUESTIONS
1. NAMES
1. Do you like your name? Why did your parents call you that?
2. Have you got a nickname?
3. What´s your favorite name for a boy/for a girl?
4. What factors should parents take into account when they choose a name for a child?
5. Do you think your name affects the way other people think of you?
2. MUSIC
1. What kind of music/singers did you like when you were younger?
2. Have your tastes changed much?
3. Do you play a musical instrument? Which one? When did you start to play?
4. Have you ever played or sung in front of a big audience? When did that happen? How did you feel?
5. What kind of music do you like listening to when you´re tired/at a party/in a ´live´ concert/at home/in the car?
6. What singer/composer do you like most? Why?
3. THE MEDIA
1. How much TV do you watch in a typical week? What kind of programs do you especially like/dislike/hate/love?
2. What would you do to improve the programs on TV in your country?
3. Do you think more TV channels is a good or a bad thing? Why?
4. Are newspapers in your country biased or objective?
5. Do most people read a daily newspaper? Do you read a daily newspaper? Why (not)?
6. How often do you listen to the radio? What´s your favorite radio station? Why?
7. Do you think the standard of radio programs is better or worse than TV programs? Why?
4. HUMOR
1. Do you have a good sense of humor? Why do you think so?
2. Who´s the funniest person in your family? Does everyone else in your family agree on that?
3. Do you like jokes? Why (not)? Are you good at telling jokes? Why (not)?
4. What or who makes you laugh?
5. Do you have a favorite comedian? If so, who is he/she?
6. What´s the funniest book you´ve ever read? Why?
7. What´s the funniest movie you´ve ever seen? Why did you find it funny?
8. What´s your favorite comedy program? Why is it your favorite?
9. Which do you prefer, British or American humor? Why?
5. FAME
1. Do you think there are more famous people nowadays than in the past? Why?
2. Do you think people often suffer because they are famous? Why (not)?
3. Do you think it is right that the media intrude in the private lives of famous people? Why (not)?
4. Why do you think some people are so interested in the lives of famous people (e.g., the people who read tabloids and buy magazines about them)?
5. Do famous people today provide a good model for young people? Why (not)?
6. Would you like to be famous? Why (not)? Do you look up to any famous person? Why (not)?
6. NATIONAL STEREOTYPES
1. What do you like most about people from your country? Why? What do you like the least? Why?
2. What nationality/nationalities do you admire? Why?
3. What´s the stereotype image other nationalities have of people from your country/region? How much of the stereotype is true?
4. Do you feel very Spanish/Polish/... etc?
1. NAMES
1. Do you like your name? Why did your parents call you that?
2. Have you got a nickname?
3. What´s your favorite name for a boy/for a girl?
4. What factors should parents take into account when they choose a name for a child?
5. Do you think your name affects the way other people think of you?
2. MUSIC
1. What kind of music/singers did you like when you were younger?
2. Have your tastes changed much?
3. Do you play a musical instrument? Which one? When did you start to play?
4. Have you ever played or sung in front of a big audience? When did that happen? How did you feel?
5. What kind of music do you like listening to when you´re tired/at a party/in a ´live´ concert/at home/in the car?
6. What singer/composer do you like most? Why?
3. THE MEDIA
1. How much TV do you watch in a typical week? What kind of programs do you especially like/dislike/hate/love?
2. What would you do to improve the programs on TV in your country?
3. Do you think more TV channels is a good or a bad thing? Why?
4. Are newspapers in your country biased or objective?
5. Do most people read a daily newspaper? Do you read a daily newspaper? Why (not)?
6. How often do you listen to the radio? What´s your favorite radio station? Why?
7. Do you think the standard of radio programs is better or worse than TV programs? Why?
4. HUMOR
1. Do you have a good sense of humor? Why do you think so?
2. Who´s the funniest person in your family? Does everyone else in your family agree on that?
3. Do you like jokes? Why (not)? Are you good at telling jokes? Why (not)?
4. What or who makes you laugh?
5. Do you have a favorite comedian? If so, who is he/she?
6. What´s the funniest book you´ve ever read? Why?
7. What´s the funniest movie you´ve ever seen? Why did you find it funny?
8. What´s your favorite comedy program? Why is it your favorite?
9. Which do you prefer, British or American humor? Why?
5. FAME
1. Do you think there are more famous people nowadays than in the past? Why?
2. Do you think people often suffer because they are famous? Why (not)?
3. Do you think it is right that the media intrude in the private lives of famous people? Why (not)?
4. Why do you think some people are so interested in the lives of famous people (e.g., the people who read tabloids and buy magazines about them)?
5. Do famous people today provide a good model for young people? Why (not)?
6. Would you like to be famous? Why (not)? Do you look up to any famous person? Why (not)?
6. NATIONAL STEREOTYPES
1. What do you like most about people from your country? Why? What do you like the least? Why?
2. What nationality/nationalities do you admire? Why?
3. What´s the stereotype image other nationalities have of people from your country/region? How much of the stereotype is true?
4. Do you feel very Spanish/Polish/... etc?
CHRISTMAS RECIPES FOR THE SCHOOL CHRISTMAS COOKING CONTEST-RECETAS NAVIDEÑAS PARA EL CONCURSO GASTRONÓMICO NAVIDEÑO DE LA EOI
CHRISTMAS CARROT PUDDING
Difficulty: Medium
Serves: 8
INGREDIENTS:
1 cup white sugar
1 cup brown sugar
1/3 cup butter
2 eggs
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cup flour
1 teaspoon salt
1 cup grated raw carrot
1 cup grated raw potato
1 cup dates or raisins
1 cup walnutsBrandy Sauce
1 cup sugar
1/2 cup butter
6 tablespoons sweet cream
4 tablespoons brandy
RECIPE DIRECTIONS:
1.Mix and put in a greased baking dish. Cover tightly with foil. Bake 2 to 3 hours at 325 degrees.
2.Serve with brandy sauce.
3.Brandy Sauce: Mix sugar and butter creamed together. Add sweet cream and heat gently and stir constantly. Then add brandy.
CHRISTMAS CRUNCH SALAD
Difficulty: Easy
Serves: 18
INGREDIENTS:
4 cups fresh broccoli florets
4 cups fresh cauliflower
1 medium red onion, chopped
2 cups cherry tomatoes, halvedDressing
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon sugar
1 tablespoon vinegar
Pepper to taste
RECIPE DIRECTIONS:
1.In a large salad bowl, combine vegetables. Whisk the dressing ingredients until smooth; pour over vegetables and toss to coat. Cover and chill for at least 2 hours.
CHRISTMAS EVE COSCOUS
Difficulty: Hard
Serves: 6
INGREDIENTS:
2 ounces Oil
1 pound Onions, sliced
1 pound Carrots, sliced
1 1/2 pound Acorn squash peeled, seeded and diced
1 teaspoon Ground ginger
1/2 teaspoon Powdered cinnamon
1/2 teaspoon Turmeric
1/4 teaspoon Ground white pepper, or more
1 1/2 pint Water or vegetable stock
1 pound Courgettes trimmed and sliced
1 pound Frozen broad beans
Salt
1 Squeeze lemon juice
1 dash Sugar
Chopped fresh corianderGrain
1 pound Couscous
1 teaspoon Salt
2 ounces ButterExtras
1 tablespoon Harissa sauce
15 ounces Canned chick peas, drained
1 tablespoon Olive oil
1 teaspoon Cumin seeds
6 ounces Raisins
4 ounces Pine nuts
8 ounces Soy yogurt
A dusting of paprika
RECIPE DIRECTIONS:
1.First make the stew. Melt the butter in a large saucepan. Add the onions and fry for 5 minutes, then add the carrots, squash and spices. Cook for a further 10 minutes, with a lid on, stirring from time to time until all are buttery and spicy.
2.Add the water or stock and simmer for 10-15 minutes, or until the vegetables are just becoming tender. Add the courgettes and broad beans, and cook for a further 5 minutes or so. Season with salt, lemon juice, and a little sugar if necessary. (This is best made in advance and reheated, as the flavors improve -- it is particularly good after freezing.)
3.Now make the grain. This is an unusual way to cook couscous, but I find it gives the best results. Put the couscous into a baking tin and add 1 pint of water; immediately drain this off and return the couscous to the tin. Leave it for 20 minutes, separating the grains with your fingers after 10 minutes, or more times if you're passing. Put the couscous into a sieve or steamer lined with a blue J-cloth. Set over a pan of simmering water (it doesn't have to be the stew) for 20 minutes.
4.Tip the couscous back into the baking tin and pour over 5 fl oz cold water with the salt dissolved in it. Sift the grains with your fingers and leave for 15 minutes, then put back into the lined steamer and heat as above for a further 20 minutes. Sift with your fingers into a serving bowl and stir in the butter. Set aside while you put together the extras.
5.To assemble and serve, take a ladleful of liquid from the stew and add it to the harissa to make a thick paste. Put this into a small bowl. Drain the chick peas.
6.In a small pan, heat the oil and add the cumin seeds, stirring for a moment or two, then add the chick peas and stir until heated through. Put into a second small bowl. Cover the raising with boiling water, leave for 10 minutes or longer to plump, then drain and put into a third small bowl. Put the pine nuts into a fourth bowl -- they can be lightly toasted if you like.
7.Finally, put the yogurt into a fifth bowl and dust the top with some paprika. To serve, ladle the stew over the couscous and garnish with chopped fresh coriander.
CHRISTMAS CHEESE BALLS
Difficulty: Medium
Serves: 2
INGREDIENTS:
1 1/2 package (8 oz. size) cream cheese, softened
6 ounces blue cheese
6 ounces Cheez Whiz
4 ounces Velveeta, grated
1/8 teaspoon MSG (optional)
1 jar Old English Kraft Cheese, optional
1 teaspoon Worcestershire sauce
2 tablespoons grated onion
1 cup ground pecans
1/2 cup fresh parsley, chopped (optional)
RECIPE DIRECTIONS:
1.Combine cheeses with onion, Worcestershire, and MSG. Beat until well blended. Stir in half the pecans and half the parsley.
2.Shape in a ball or several small balls for gift giving. Wrap in plastic wrap, then in foil; refrigerate overnight. 1 hour before serving, roll in remaining pecans and parsley. If freezing, omit parsley rolling. Freezes well.
Acadian Cranberry Pie
Ingredients:
2 cups of cranberries
1/4 cup of water
3/4 cup of water plus two tablespoons of sugar
1 egg, lightly beated
tablespoon of butter
pastry for 9" double crust lattice top pie
1 cup of heavy cream
Directions:
Cook cranberries, water and sugar about 25 minutes. Allow mixture to cook and add beaten egg and butter. Roll out pastry for bottom crust, place in pie pan and bake at 400 degrees for 5 minutes. Remove from oven and allow to cool. Fill crust with cranberry mixture. Top with lattice crust. Return pie to oven and bake for another 35-40 minutes at 350 degrees. Serve with cream.
Lemon Pudding
Ingredients:
60 g butter
3/4 cup castor sugar
2 tablespoons lemon juice
1/2 cup self-raising flour
1 tablespoon grated lemon rind
2 eggs, separated
1 cup milk
Directions:
Beat softened butter and sugar until it is well mixed and then stir in sifted flour, lemon rind and juice.
Combine the 2 egg yolks with the milk, then gradually add to the mixture, beating well as you go. Beat the egg whites until there are soft peaks, and fold into the mixture.
Pour into a greased 4 cup oven-proof dish. Bake in moderate oven for 35 minutes.
Orange Almond Cake
Ingredients:
3 large oranges
500g white sugar
6 large eggs
500g almond meal
Directions:
Bring a pot of water to the boil, add the oranges, cover and simmer for one hour. Stain off the water. Cool the oranges. If you are in a hurry, I suggest you partly cool them. While they are cooling, food process the sugar with the eggs until the sugar is dissolved and pour into a bowl. Cut the oranges in half and de-seed them and put the oranges (with peel and pith) into a food processor and pulp until reasonably smooth. Pour the pulp into the sugar/egg mix and add the almond meal. Gently mix together. Pour mix into baking paper lined 24 - 26cm springform tin and bake for 50 - 60 minutes at 185°C. Serve with creme fraiche, whipped cream, or vanilla ice-cream.
TRIFLE
There are so many different recipes for trifle - but this one is easy to make and can be adapted to your own tastes.
Easy to make - yes. But please allow a day to prepare it. Some of the ingredients need to be allowed to cool before you can go on to the next step in the recipe.
I suggest that you make it the day before you need it then store it in the refrigerator until it is needed. (Keep the bowl covered with something like 'cling film' to prevent it drying our or absorbing the smell of anything else in the fridge).
This will make a trifle large enough for about 6 people.
Ingredients:
1 swiss roll or sponge cake
1 packet of fruit flavoured jelly (Jell-O)
1 tin fruit
custard
fruit/chocolate/decorations*
sherry**
* This is for decoration - try using bananas, grated chocolate, pistachio etc - but try to co-ordinate with the flavour of the jelly.
** Optional - use about 2 tablespoons maximum.
Method:
1. Cut the swiss roll into slices about ½ to ¾ inch thick.
2. Get a large glass serving dish or bowl. Line the bottom and sides with the swiss roll slices.
3. Sprinkle the sherry over the bottom (but do not use too much or you will destroy the trifle flavour) and pour the canned fruit (complete with its juice) into the bottom - do it carefully so as not to disturb the swiss roll slices.
4. Prepare the fruit jelly (Jell-O) to the manufacturer's instructions. Put it in the fridge until ALMOST set.
5. Now spread the nearly set jelly over the swiss roll slices and the fruit. Leave to set. (WARNING: If you pour the hot/warm jelly over the swiss roll it will be absorbed and there will be no 'jelly' layer).
6. Make the custard, but ensure it is thick (but not lumpy!). Leave it to cool.
7. When the custard is cool pour it over the jelly layer in the bowl. Make sure the custard is NOT hot - if it is it will melt the jelly and make a mess of the whole trifle.
8. Allow the whole to cool - preferable in the fridge.
9. Just before serving decorate the top layer of custard. You can drop on banana slices, grate chocolate, add cherries, cream - let your imagination run riot - but try to do something that will not 'clash' with the fruit in the trifle or the jelly.
Homemade Pumpkin Cheesecake
You've drooled over Pumpkin cheesecake at restaurants like the Cheesecake Factory, now you can make your own, and even better! You can use fresh the best possible flavor or canned pumpkin to save time! All I can say about this recipe is WOW! It is
incredibly good! And if you use fat free cream cheese and egg beaters, so the recipe is almost no-fat and low sugar! If you make it with Splenda, it is an actual HEALTHY dessert that tastes sinfully good!
This makes 1 springform pan or 2 nine-inch deep dish pies
Ingredients and Equipment
2 cups of fresh cooked pumpkin (see this page to make your own from a fresh pumpkin) OR one can of commercial canned pumpkin (about 12 ounces total)
3 package (8 ounces each) cream cheese, room temperature
2 cup sugar (or 2 cups Splenda; or 1 A graham cracker pie crust in a springform cheesecake pan (10 inch diameter, 3 inches deep) or in two 9-inch deep-dish pie plates, unbaked (make your own crust, easy and much better than storebought - click here for directions!)
dash salt
2 teaspoon ground cinnamon*
1/2 teaspoon ground ginger*
1 teaspoon vanilla extract
http://www.Pumpkinpatchesandmore.org/pumpkincheesecake.php
7 eggs or Egg Beaters
2 cups evaporated milk (I use fatfree)
1/2 teaspoon ground nutmeg* (or substitute 3 teaspoons of pumpkin pie spice for these spices)
Pumpkin Cheesecake Recipe
1. Preheat oven to 350 F (175 C).
2. Make a graham cracker crust in one springform cheesecake pan OR in two 9 inch deep pie dishes (see this page for instructions - or use a purchased deep dish graham cracker crust)
Cream Cheese Layer:
3. In a mixing bowl, combine the 3 packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract - mix well! (I used the fat free cream cheese and it tasted GREAT, even my junk-food junkie friends raved about it)
4. Beat in 4 eggs; (either beat them separately, or directly with the other ingredients). Again, I used Egg Beaters and they worked great and tasted great!
5. Pour the mixture in the pie crust.
Pumpkin Layer:
6. In a large bowl, mix the pumpkin, 1 cup of sugar, a dash of salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/2 teaspoon ground nutmeg (or, instead of these spices, separately; just 3 teaspoons of pumpkin pie spice).
7. Lightly beat 3 eggs (or use egg substitutes, like Egg Beaters or Better ’N Eggs) and blend them in.
8. Mix in the 2 cups of evaporated milk.
9. Pour the pumpkin mixture over the cream cheese layer that is already in the pie crust. Don’t stir it in, nor worry about floating it on top. Just gently pour it in. As it cooks, it will settle out just right!
10. Bake the pumpkin pie in the oven at 350° for about 70 minutes; possibly another 10 minutes (until it has firmed up). The cream cheese layer will bubble up to the surface some; that's fine; it gives it the characteristic appearance.
11.Cool the pumpkin pie and refrigerate it! It won't really firm up unless you refrigerate it (it IS a cheesecake!) . It will take a while – overnight is best,
but a least a few hours.
It's great with a little whipped cream or topping. Let me know whether you agree
(or disagree) that this is the best pumpkin cheesecake ever!
Roast Smoked Loin of Pork with Herb Mash, Buttered Cabbage and Whiskey JusThis is an awarding winning pork dish from John Howard.
Serves 4
1½ kg (3 lbs) smoked loin of pork (Kassler)
250ml (½ pt) cider
Sprig of thyme
1kg (2 lbs) creamy mashed potatoes, kept warm
2 tablesp. chives and parsley
4-6 tablesp. very finely chopped cabbage, cooked in a small amount of water, salt and butter
8-12 roast shallots
Butter
To Cook
Set oven Gas Mark 6, 200°C (400°F). Roast the kassler for approx. ½-1 hour. Halfway through cooking add in the cider and thyme. When the meat is cooked, wrap and keep warm. Boil up the juices in the pan. Set aside. Mix the creamy potatoes with the chives and parsley.
To Serve
Pipe or spoon the potatoes onto the plate. Carve the meat and lay on the bed of potato. Spoon the cabbage onto the plate plus the roast shallots. Finally boil up the juices again with a knob of butter. Taste for seasoning and spoon around the meat.
Steak & Guinness pie
1 kg of steak
1 tablespoon cream flour
1 teaspoon brown sugar
1 tablespoon raisins
5x onions
300ml Guinness
8 slices Donnelly's bacon
3 oz lard
Make the pastry before you begin to make the casserole.
Now cut steak into bite sized cubes,
Put the steak into the flour and make sure it is all covered.
In a pan gently melt the lard,
Add the steak, bacon and cook until it starts to brown.
Peel and chop the onion and add to the pan.
Place steak, bacon and onion in a casserole dish.
Add the raisins and brown sugar,
Pour in the Guinness.
Cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours.
Stir occasionally.
Add more Guinness or water if the rich brown gravy gets too thick.
Line a deep pie dish with half the pie crust (bake it blind).
Then add the Guinness and steak mixture.
Cover with a layer of pie crust
bake until finished about another 10 minutes.
Barbecued Irish sausages with tomato relish
4 Jumbo Sausages
Simmer the sausages for 2- 3 mins in boiling water, well in advance of the barbecue, this will get rid of excess fat and reduce flare-ups.
Tomato relish
1 can tomatoes, chopped
1 small onion, chopped
2 cloves garlic, chopped
1 tablesp. ginger, chopped
1 tablesp. brown sugar
1 tablesp. wine vinegar
1 chilli, chopped
1 tablesp. fish /soy sauce
Simmer all the ingredients over a low heat for 20 - 30 mins., stirring every now and then. Taste for seasoning. This is a really useful relish to keep in the fridge.
To barbecue:
Cook the sausages for 5 - 6 mins each side and serve with the relish.
Chocolate Christmas Yule Log
An Easy, But Delicious Recipe for a Chocolate Christmas Yule Log!
Unlike most Yule log recipes, this recipe is easy to follow yet produces an
absolutely delicious chocolate Yule log, that looks as great as it tastes. Most yule log recipes are timeconsuming,messing and difficult because they require finicky ingredients or expensive or hard to find ingredients.
A little chocolate Yule Log history and variations
A Chocolate Christmas Yule Log or a traditional Bûche de Noël ("Yule log") is a
dessert served during the Christmas holidays in the United Kingdom, France, Belgium,
Quebec, Lebanon and several other Christian-populated countries, with ever-growing
popularity in the United State. The cake is made to resemble a log ready for the fire.
The traditional Yule Log is made from a sponge cake (Génoise, also called a Swiss Roll in the U.K.) generally baked in a large, shallow baking pan, frosted with 1/4 inch to 1/2 of either a chocolate or whipped cream filling (or in some cases a chocolate buttercream filling), then rolled again to form a cylinder, and iced on the outside with a chocolate icing (frosting). There are many variations on the traditional recipe,including chocolate cakes, ganache, Nutella filling, mocha and espresso or other frostings and fillings. Yule logs are often served with a portion of one end of the cake cut off and set on top of the cake to resemble a chopped off branch, and barklike texture is often produced in the buttercream or with chocolate flakes, for further realism. These cakes are often decorated with powdered sugar to resemble snow, tree branches, fresh berries, and mushrooms made of marzipan or meringue.
http://pickyourownchristmastree.org/yulelog.php
The recipe below produces an awesome light, fluffy and very chocolately, Yule log
with a light chocolate sponge cake rolled with an equally light egg-white and cocoabased filling, then frosted with a chocolate icing! The photos accompanying each step should help make it even easier! I've included some suggestions if you'd rather have a white or other filling.
Ingredients
Cake
5 eggs, separated into yolks and whites
1 cup sugar, divided into two 1/2 cup amounts
1/2 cup cake flour
1/4 cup baking cocoa (powdered cocoa, 70% or greater cocoa, no added sugar is best, two brands are shown in the photos at right)
1/4 teaspoon salt
1/2 teaspoon cream of tartar
Filling
4 egg whites
2 cups Confectioners' sugar (also called powdered sugar and in the UK, icing sugar)
1/4 cup baking cocoa (powdered cocoa)
1/4 teaspoon vanilla extract
Difficulty: Medium
Serves: 8
INGREDIENTS:
1 cup white sugar
1 cup brown sugar
1/3 cup butter
2 eggs
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cup flour
1 teaspoon salt
1 cup grated raw carrot
1 cup grated raw potato
1 cup dates or raisins
1 cup walnutsBrandy Sauce
1 cup sugar
1/2 cup butter
6 tablespoons sweet cream
4 tablespoons brandy
RECIPE DIRECTIONS:
1.Mix and put in a greased baking dish. Cover tightly with foil. Bake 2 to 3 hours at 325 degrees.
2.Serve with brandy sauce.
3.Brandy Sauce: Mix sugar and butter creamed together. Add sweet cream and heat gently and stir constantly. Then add brandy.
CHRISTMAS CRUNCH SALAD
Difficulty: Easy
Serves: 18
INGREDIENTS:
4 cups fresh broccoli florets
4 cups fresh cauliflower
1 medium red onion, chopped
2 cups cherry tomatoes, halvedDressing
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon sugar
1 tablespoon vinegar
Pepper to taste
RECIPE DIRECTIONS:
1.In a large salad bowl, combine vegetables. Whisk the dressing ingredients until smooth; pour over vegetables and toss to coat. Cover and chill for at least 2 hours.
CHRISTMAS EVE COSCOUS
Difficulty: Hard
Serves: 6
INGREDIENTS:
2 ounces Oil
1 pound Onions, sliced
1 pound Carrots, sliced
1 1/2 pound Acorn squash peeled, seeded and diced
1 teaspoon Ground ginger
1/2 teaspoon Powdered cinnamon
1/2 teaspoon Turmeric
1/4 teaspoon Ground white pepper, or more
1 1/2 pint Water or vegetable stock
1 pound Courgettes trimmed and sliced
1 pound Frozen broad beans
Salt
1 Squeeze lemon juice
1 dash Sugar
Chopped fresh corianderGrain
1 pound Couscous
1 teaspoon Salt
2 ounces ButterExtras
1 tablespoon Harissa sauce
15 ounces Canned chick peas, drained
1 tablespoon Olive oil
1 teaspoon Cumin seeds
6 ounces Raisins
4 ounces Pine nuts
8 ounces Soy yogurt
A dusting of paprika
RECIPE DIRECTIONS:
1.First make the stew. Melt the butter in a large saucepan. Add the onions and fry for 5 minutes, then add the carrots, squash and spices. Cook for a further 10 minutes, with a lid on, stirring from time to time until all are buttery and spicy.
2.Add the water or stock and simmer for 10-15 minutes, or until the vegetables are just becoming tender. Add the courgettes and broad beans, and cook for a further 5 minutes or so. Season with salt, lemon juice, and a little sugar if necessary. (This is best made in advance and reheated, as the flavors improve -- it is particularly good after freezing.)
3.Now make the grain. This is an unusual way to cook couscous, but I find it gives the best results. Put the couscous into a baking tin and add 1 pint of water; immediately drain this off and return the couscous to the tin. Leave it for 20 minutes, separating the grains with your fingers after 10 minutes, or more times if you're passing. Put the couscous into a sieve or steamer lined with a blue J-cloth. Set over a pan of simmering water (it doesn't have to be the stew) for 20 minutes.
4.Tip the couscous back into the baking tin and pour over 5 fl oz cold water with the salt dissolved in it. Sift the grains with your fingers and leave for 15 minutes, then put back into the lined steamer and heat as above for a further 20 minutes. Sift with your fingers into a serving bowl and stir in the butter. Set aside while you put together the extras.
5.To assemble and serve, take a ladleful of liquid from the stew and add it to the harissa to make a thick paste. Put this into a small bowl. Drain the chick peas.
6.In a small pan, heat the oil and add the cumin seeds, stirring for a moment or two, then add the chick peas and stir until heated through. Put into a second small bowl. Cover the raising with boiling water, leave for 10 minutes or longer to plump, then drain and put into a third small bowl. Put the pine nuts into a fourth bowl -- they can be lightly toasted if you like.
7.Finally, put the yogurt into a fifth bowl and dust the top with some paprika. To serve, ladle the stew over the couscous and garnish with chopped fresh coriander.
CHRISTMAS CHEESE BALLS
Difficulty: Medium
Serves: 2
INGREDIENTS:
1 1/2 package (8 oz. size) cream cheese, softened
6 ounces blue cheese
6 ounces Cheez Whiz
4 ounces Velveeta, grated
1/8 teaspoon MSG (optional)
1 jar Old English Kraft Cheese, optional
1 teaspoon Worcestershire sauce
2 tablespoons grated onion
1 cup ground pecans
1/2 cup fresh parsley, chopped (optional)
RECIPE DIRECTIONS:
1.Combine cheeses with onion, Worcestershire, and MSG. Beat until well blended. Stir in half the pecans and half the parsley.
2.Shape in a ball or several small balls for gift giving. Wrap in plastic wrap, then in foil; refrigerate overnight. 1 hour before serving, roll in remaining pecans and parsley. If freezing, omit parsley rolling. Freezes well.
Acadian Cranberry Pie
Ingredients:
2 cups of cranberries
1/4 cup of water
3/4 cup of water plus two tablespoons of sugar
1 egg, lightly beated
tablespoon of butter
pastry for 9" double crust lattice top pie
1 cup of heavy cream
Directions:
Cook cranberries, water and sugar about 25 minutes. Allow mixture to cook and add beaten egg and butter. Roll out pastry for bottom crust, place in pie pan and bake at 400 degrees for 5 minutes. Remove from oven and allow to cool. Fill crust with cranberry mixture. Top with lattice crust. Return pie to oven and bake for another 35-40 minutes at 350 degrees. Serve with cream.
Lemon Pudding
Ingredients:
60 g butter
3/4 cup castor sugar
2 tablespoons lemon juice
1/2 cup self-raising flour
1 tablespoon grated lemon rind
2 eggs, separated
1 cup milk
Directions:
Beat softened butter and sugar until it is well mixed and then stir in sifted flour, lemon rind and juice.
Combine the 2 egg yolks with the milk, then gradually add to the mixture, beating well as you go. Beat the egg whites until there are soft peaks, and fold into the mixture.
Pour into a greased 4 cup oven-proof dish. Bake in moderate oven for 35 minutes.
Orange Almond Cake
Ingredients:
3 large oranges
500g white sugar
6 large eggs
500g almond meal
Directions:
Bring a pot of water to the boil, add the oranges, cover and simmer for one hour. Stain off the water. Cool the oranges. If you are in a hurry, I suggest you partly cool them. While they are cooling, food process the sugar with the eggs until the sugar is dissolved and pour into a bowl. Cut the oranges in half and de-seed them and put the oranges (with peel and pith) into a food processor and pulp until reasonably smooth. Pour the pulp into the sugar/egg mix and add the almond meal. Gently mix together. Pour mix into baking paper lined 24 - 26cm springform tin and bake for 50 - 60 minutes at 185°C. Serve with creme fraiche, whipped cream, or vanilla ice-cream.
TRIFLE
There are so many different recipes for trifle - but this one is easy to make and can be adapted to your own tastes.
Easy to make - yes. But please allow a day to prepare it. Some of the ingredients need to be allowed to cool before you can go on to the next step in the recipe.
I suggest that you make it the day before you need it then store it in the refrigerator until it is needed. (Keep the bowl covered with something like 'cling film' to prevent it drying our or absorbing the smell of anything else in the fridge).
This will make a trifle large enough for about 6 people.
Ingredients:
1 swiss roll or sponge cake
1 packet of fruit flavoured jelly (Jell-O)
1 tin fruit
custard
fruit/chocolate/decorations*
sherry**
* This is for decoration - try using bananas, grated chocolate, pistachio etc - but try to co-ordinate with the flavour of the jelly.
** Optional - use about 2 tablespoons maximum.
Method:
1. Cut the swiss roll into slices about ½ to ¾ inch thick.
2. Get a large glass serving dish or bowl. Line the bottom and sides with the swiss roll slices.
3. Sprinkle the sherry over the bottom (but do not use too much or you will destroy the trifle flavour) and pour the canned fruit (complete with its juice) into the bottom - do it carefully so as not to disturb the swiss roll slices.
4. Prepare the fruit jelly (Jell-O) to the manufacturer's instructions. Put it in the fridge until ALMOST set.
5. Now spread the nearly set jelly over the swiss roll slices and the fruit. Leave to set. (WARNING: If you pour the hot/warm jelly over the swiss roll it will be absorbed and there will be no 'jelly' layer).
6. Make the custard, but ensure it is thick (but not lumpy!). Leave it to cool.
7. When the custard is cool pour it over the jelly layer in the bowl. Make sure the custard is NOT hot - if it is it will melt the jelly and make a mess of the whole trifle.
8. Allow the whole to cool - preferable in the fridge.
9. Just before serving decorate the top layer of custard. You can drop on banana slices, grate chocolate, add cherries, cream - let your imagination run riot - but try to do something that will not 'clash' with the fruit in the trifle or the jelly.
Homemade Pumpkin Cheesecake
You've drooled over Pumpkin cheesecake at restaurants like the Cheesecake Factory, now you can make your own, and even better! You can use fresh the best possible flavor or canned pumpkin to save time! All I can say about this recipe is WOW! It is
incredibly good! And if you use fat free cream cheese and egg beaters, so the recipe is almost no-fat and low sugar! If you make it with Splenda, it is an actual HEALTHY dessert that tastes sinfully good!
This makes 1 springform pan or 2 nine-inch deep dish pies
Ingredients and Equipment
2 cups of fresh cooked pumpkin (see this page to make your own from a fresh pumpkin) OR one can of commercial canned pumpkin (about 12 ounces total)
3 package (8 ounces each) cream cheese, room temperature
2 cup sugar (or 2 cups Splenda; or 1 A graham cracker pie crust in a springform cheesecake pan (10 inch diameter, 3 inches deep) or in two 9-inch deep-dish pie plates, unbaked (make your own crust, easy and much better than storebought - click here for directions!)
dash salt
2 teaspoon ground cinnamon*
1/2 teaspoon ground ginger*
1 teaspoon vanilla extract
http://www.Pumpkinpatchesandmore.org/pumpkincheesecake.php
7 eggs or Egg Beaters
2 cups evaporated milk (I use fatfree)
1/2 teaspoon ground nutmeg* (or substitute 3 teaspoons of pumpkin pie spice for these spices)
Pumpkin Cheesecake Recipe
1. Preheat oven to 350 F (175 C).
2. Make a graham cracker crust in one springform cheesecake pan OR in two 9 inch deep pie dishes (see this page for instructions - or use a purchased deep dish graham cracker crust)
Cream Cheese Layer:
3. In a mixing bowl, combine the 3 packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract - mix well! (I used the fat free cream cheese and it tasted GREAT, even my junk-food junkie friends raved about it)
4. Beat in 4 eggs; (either beat them separately, or directly with the other ingredients). Again, I used Egg Beaters and they worked great and tasted great!
5. Pour the mixture in the pie crust.
Pumpkin Layer:
6. In a large bowl, mix the pumpkin, 1 cup of sugar, a dash of salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/2 teaspoon ground nutmeg (or, instead of these spices, separately; just 3 teaspoons of pumpkin pie spice).
7. Lightly beat 3 eggs (or use egg substitutes, like Egg Beaters or Better ’N Eggs) and blend them in.
8. Mix in the 2 cups of evaporated milk.
9. Pour the pumpkin mixture over the cream cheese layer that is already in the pie crust. Don’t stir it in, nor worry about floating it on top. Just gently pour it in. As it cooks, it will settle out just right!
10. Bake the pumpkin pie in the oven at 350° for about 70 minutes; possibly another 10 minutes (until it has firmed up). The cream cheese layer will bubble up to the surface some; that's fine; it gives it the characteristic appearance.
11.Cool the pumpkin pie and refrigerate it! It won't really firm up unless you refrigerate it (it IS a cheesecake!) . It will take a while – overnight is best,
but a least a few hours.
It's great with a little whipped cream or topping. Let me know whether you agree
(or disagree) that this is the best pumpkin cheesecake ever!
Roast Smoked Loin of Pork with Herb Mash, Buttered Cabbage and Whiskey JusThis is an awarding winning pork dish from John Howard.
Serves 4
1½ kg (3 lbs) smoked loin of pork (Kassler)
250ml (½ pt) cider
Sprig of thyme
1kg (2 lbs) creamy mashed potatoes, kept warm
2 tablesp. chives and parsley
4-6 tablesp. very finely chopped cabbage, cooked in a small amount of water, salt and butter
8-12 roast shallots
Butter
To Cook
Set oven Gas Mark 6, 200°C (400°F). Roast the kassler for approx. ½-1 hour. Halfway through cooking add in the cider and thyme. When the meat is cooked, wrap and keep warm. Boil up the juices in the pan. Set aside. Mix the creamy potatoes with the chives and parsley.
To Serve
Pipe or spoon the potatoes onto the plate. Carve the meat and lay on the bed of potato. Spoon the cabbage onto the plate plus the roast shallots. Finally boil up the juices again with a knob of butter. Taste for seasoning and spoon around the meat.
Steak & Guinness pie
1 kg of steak
1 tablespoon cream flour
1 teaspoon brown sugar
1 tablespoon raisins
5x onions
300ml Guinness
8 slices Donnelly's bacon
3 oz lard
Make the pastry before you begin to make the casserole.
Now cut steak into bite sized cubes,
Put the steak into the flour and make sure it is all covered.
In a pan gently melt the lard,
Add the steak, bacon and cook until it starts to brown.
Peel and chop the onion and add to the pan.
Place steak, bacon and onion in a casserole dish.
Add the raisins and brown sugar,
Pour in the Guinness.
Cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours.
Stir occasionally.
Add more Guinness or water if the rich brown gravy gets too thick.
Line a deep pie dish with half the pie crust (bake it blind).
Then add the Guinness and steak mixture.
Cover with a layer of pie crust
bake until finished about another 10 minutes.
Barbecued Irish sausages with tomato relish
4 Jumbo Sausages
Simmer the sausages for 2- 3 mins in boiling water, well in advance of the barbecue, this will get rid of excess fat and reduce flare-ups.
Tomato relish
1 can tomatoes, chopped
1 small onion, chopped
2 cloves garlic, chopped
1 tablesp. ginger, chopped
1 tablesp. brown sugar
1 tablesp. wine vinegar
1 chilli, chopped
1 tablesp. fish /soy sauce
Simmer all the ingredients over a low heat for 20 - 30 mins., stirring every now and then. Taste for seasoning. This is a really useful relish to keep in the fridge.
To barbecue:
Cook the sausages for 5 - 6 mins each side and serve with the relish.
Chocolate Christmas Yule Log
An Easy, But Delicious Recipe for a Chocolate Christmas Yule Log!
Unlike most Yule log recipes, this recipe is easy to follow yet produces an
absolutely delicious chocolate Yule log, that looks as great as it tastes. Most yule log recipes are timeconsuming,messing and difficult because they require finicky ingredients or expensive or hard to find ingredients.
A little chocolate Yule Log history and variations
A Chocolate Christmas Yule Log or a traditional Bûche de Noël ("Yule log") is a
dessert served during the Christmas holidays in the United Kingdom, France, Belgium,
Quebec, Lebanon and several other Christian-populated countries, with ever-growing
popularity in the United State. The cake is made to resemble a log ready for the fire.
The traditional Yule Log is made from a sponge cake (Génoise, also called a Swiss Roll in the U.K.) generally baked in a large, shallow baking pan, frosted with 1/4 inch to 1/2 of either a chocolate or whipped cream filling (or in some cases a chocolate buttercream filling), then rolled again to form a cylinder, and iced on the outside with a chocolate icing (frosting). There are many variations on the traditional recipe,including chocolate cakes, ganache, Nutella filling, mocha and espresso or other frostings and fillings. Yule logs are often served with a portion of one end of the cake cut off and set on top of the cake to resemble a chopped off branch, and barklike texture is often produced in the buttercream or with chocolate flakes, for further realism. These cakes are often decorated with powdered sugar to resemble snow, tree branches, fresh berries, and mushrooms made of marzipan or meringue.
http://pickyourownchristmastree.org/yulelog.php
The recipe below produces an awesome light, fluffy and very chocolately, Yule log
with a light chocolate sponge cake rolled with an equally light egg-white and cocoabased filling, then frosted with a chocolate icing! The photos accompanying each step should help make it even easier! I've included some suggestions if you'd rather have a white or other filling.
Ingredients
Cake
5 eggs, separated into yolks and whites
1 cup sugar, divided into two 1/2 cup amounts
1/2 cup cake flour
1/4 cup baking cocoa (powdered cocoa, 70% or greater cocoa, no added sugar is best, two brands are shown in the photos at right)
1/4 teaspoon salt
1/2 teaspoon cream of tartar
Filling
4 egg whites
2 cups Confectioners' sugar (also called powdered sugar and in the UK, icing sugar)
1/4 cup baking cocoa (powdered cocoa)
1/4 teaspoon vanilla extract
LIBROS DE TEXTO Y LECTURA CURSO 2010/11-DEPARTAMENTO DE FRANCÉS
EOÍ VÍCAR
DEPARTAMENTO DE FRANCÉS
CURSO 2010/11
LIBROS DE TEXTO OBLIGATORIOS
1º NIVEL BÁSICO
- Libro de texto: ROND-POINT 1, Edit. DIFUSIÓN. PUG
- Cuaderno de ejercicios: ROND-POINT 1, Edit. DIFUSIÓN. PUG
- Libro de Gramática: GRAMMAIRE PROGRESSIVE DU FRANÇAIS, Niveau débutant. Edit. CLE INTERNATIONAL
- Las correcciones del libro de grámatica: LES CORRIGÉS de la grammaire progressive du français, Niveau débutant. Edit. CLE INTERNATIONAL
2º NIVEL BÁSICO
- Libro de texto: ALTER EGO 1, Edit. HACHETTE
- Cuaderno de ejercicios: ALTER EGO 1, Edit. HACHETTE
- Libro de Gramática: GRAMMAIRE PROGRESSIVE DU FRANÇAIS, Niveau débutant. Edit. CLE INTERNATIONAL
- Las correcciones del libro de grámatica: LES CORRIGÉS de la grammaire progressive du français, Niveau débutant. Edit. CLE INTERNATIONAL
1º NIVEL INTERMEDIO
- Libro de texto: ROND-POINT 2, Edit. DIFUSIÓN. PUG
- Cuaderno de ejercicios: ROND-POINT 2, Edit. DIFUSIÓN. PUG
- Libro de Gramática: GRAMMAIRE PROGRESSIVE DU FRANÇAIS, Nouvelle édition. Niveau intermédiaire.Edit. CLE INTERNATIONAL
- Las correcciones del libro de grámatica: LES CORRIGÉS de la grammaire progressive du français, Nouvelle édition. Niveau intermédiaire. Edit. CLE INTERNATIONAL
LIBROS DE LECTURA
PRIMERO NIVEL BÁSICO
LES PARENTS IMPOSSIBLES , LIRE ET DÉCOUVRIR , LOGMAN.
LA PETITE FADETTE, GEORGES SAND.VICENS VIVES.(AVEC CD)
ENQUÊTE CAPITALE, HACHETTE FLE.(AVEC CD)
SEGUNDO NIVEL BÁSICO
L´ANGE GARDIEN, ALEX LEROC. DIFUSION ( AVEC CD)
POURSUITE DANS PARIS.VICENS VIVES.(AVEC CD)
LE TOUR DU MONDE EN 80 JOURS, JULES VERNE.HACHETTE (AVEC CD)
PRIMERO NIVEL INTERMEDIO
M.IBRAHIM ET LES FLEURS DU CORAN, SCHMITT,ERIC-EMMANUEL.MAGNARD (TEXTE INTÉGRAL)
L´AVARE, MOLIÈRE.FOLIO. (TEXTE INTÉGR AL)
ET SI C' ÉTAIT VRAI... MARC LEVY. POCKET (TEXTE INTÉGRAL)
DEPARTAMENTO DE FRANCÉS
CURSO 2010/11
LIBROS DE TEXTO OBLIGATORIOS
1º NIVEL BÁSICO
- Libro de texto: ROND-POINT 1, Edit. DIFUSIÓN. PUG
- Cuaderno de ejercicios: ROND-POINT 1, Edit. DIFUSIÓN. PUG
- Libro de Gramática: GRAMMAIRE PROGRESSIVE DU FRANÇAIS, Niveau débutant. Edit. CLE INTERNATIONAL
- Las correcciones del libro de grámatica: LES CORRIGÉS de la grammaire progressive du français, Niveau débutant. Edit. CLE INTERNATIONAL
2º NIVEL BÁSICO
- Libro de texto: ALTER EGO 1, Edit. HACHETTE
- Cuaderno de ejercicios: ALTER EGO 1, Edit. HACHETTE
- Libro de Gramática: GRAMMAIRE PROGRESSIVE DU FRANÇAIS, Niveau débutant. Edit. CLE INTERNATIONAL
- Las correcciones del libro de grámatica: LES CORRIGÉS de la grammaire progressive du français, Niveau débutant. Edit. CLE INTERNATIONAL
1º NIVEL INTERMEDIO
- Libro de texto: ROND-POINT 2, Edit. DIFUSIÓN. PUG
- Cuaderno de ejercicios: ROND-POINT 2, Edit. DIFUSIÓN. PUG
- Libro de Gramática: GRAMMAIRE PROGRESSIVE DU FRANÇAIS, Nouvelle édition. Niveau intermédiaire.Edit. CLE INTERNATIONAL
- Las correcciones del libro de grámatica: LES CORRIGÉS de la grammaire progressive du français, Nouvelle édition. Niveau intermédiaire. Edit. CLE INTERNATIONAL
LIBROS DE LECTURA
PRIMERO NIVEL BÁSICO
LES PARENTS IMPOSSIBLES , LIRE ET DÉCOUVRIR , LOGMAN.
LA PETITE FADETTE, GEORGES SAND.VICENS VIVES.(AVEC CD)
ENQUÊTE CAPITALE, HACHETTE FLE.(AVEC CD)
SEGUNDO NIVEL BÁSICO
L´ANGE GARDIEN, ALEX LEROC. DIFUSION ( AVEC CD)
POURSUITE DANS PARIS.VICENS VIVES.(AVEC CD)
LE TOUR DU MONDE EN 80 JOURS, JULES VERNE.HACHETTE (AVEC CD)
PRIMERO NIVEL INTERMEDIO
M.IBRAHIM ET LES FLEURS DU CORAN, SCHMITT,ERIC-EMMANUEL.MAGNARD (TEXTE INTÉGRAL)
L´AVARE, MOLIÈRE.FOLIO. (TEXTE INTÉGR AL)
ET SI C' ÉTAIT VRAI... MARC LEVY. POCKET (TEXTE INTÉGRAL)
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