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بس المشكله انهااا في اللغـه الانجليزيـه ..

ممكن وحده تساعدني في ترجمـة الأكلات ؟!
طيب وشهي الاكلات عشان اترجمها


مشكورة حبيبتي على تجاوبك


يالله استلمي :


1- Butterscotch Meringue Pie



Cuisine : International
Main ingredients : Butter, Pie crust, Meringue, Brown sugar
Time of preparation : 40 minutes
Time of cooking : 60 minutes
Serving : 8

Ingredients

2 Eggs,separated
1 cup Milk
170 g Butter ,cut into pieces
2 1/3 cups Flour
1 cup Brown Sugar v 4 tbsp Sugar
1 tsp Vanilla Essence

Directions

Making pie crust
Sift 2 cups flour in a bowl. Add ¾ quantity of butter and rub with flour with your fingers until mixture looks like breadcrumbs.
Add 2 tbsp sugar, 1 egg yolk and 1 tbsp cold water. Mix with your hands to form dough. Wrap with plastic wrap and refrigerate for 20 minutes.
Butter a 22 cm fluted pie pan. Roll dough on a slightly floured surface and use to line the base and sides of pan. Trim the edges. Refrigerate for 20 minutes.
Line pastry with baking paper and sprinkle some rice or dried beans over paper. Heat oven to 180 C. Bake pie in oven for 30 minutes. Remove baking paper and rice and bake for another 5 minutes.

Making filling and serving

In a small saucepan, add brown sugar and 1/3 cup flour. Gradually whisk in milk. Add remaining butter and continue whisking. Heat over low heat until mixture boils and becomes thick.
Remove from heat, add vanilla and remaining egg yolk and whisk until smooth. Pour over prepared crust and even surface.
Beat egg whites until foamy. Add 2 tbsp sugar gradually and beat until mixture becomes thick and glossy. Spread over filling in pie and don't smooth the surface. Bake for about 10 minutes or until meringue is golden. Serve warm or cold.

Tip

Putting baking paper and dried beans or uncooked rice over pie crust adds weight over pastry to prevent it from rising during baking.



2-
Cappuccino Brownies


Cuisine : International
Main ingredients : chocolate, coffee
Time of preparation : 30 minutes
Time of cooking : 40 minutes
Serving : 5

Ingredients
125 g dark chocolate
150 g butter
3 eggs
1 tsp vanilla
1 cup flour
2 tbsp cappuccino powder
1 1/2 cups sugar
1/4 cup cocoa powder

Directions
1. Butter rectangular shallow metal baking dish or baking sheet and line with waxed paper. Heat oven to 180 C.

2. Put butter and dark chocolate in a heatproof bowl. Put water in a baking pan and bring to boil. Take off heat and place bowl in pan. Stir until chocolate and butter melt. Remove bowl from pan and leave to cool slightly.

3. In a large bowl, beat or whisk eggs, sugar and vanilla. Add chocolate mixture and stir.

4. Sift flour, cocoa and cappuccino powder in the bowl. Stir to mix ingredients well. Pour mixture into baking dish. Bake in oven for 40 minutes then leave to cool.

5. Lift brownie using waxed paper. Cut into squares with a knife and serve with ice cream.



3- Chocolate Chip Cookies


Cuisine: International
Main ingredients: flour, butter, eggs, chocolate
Time of preparation: 20 minutes
Time of cooking: 15 minutes
Serving: 6

Ingredients
2 2/3 cups flour
1 tsp baking powder
1/2 cup butter, softened
1 1/4 cup sugar
2 eggs, beaten
1 tsp vanilla
1/2 tsp salt
1 cup xhocolate chips, semi-sweet

Directions
- Preheat oven to 190C. In a medium bowl mix flour, baking powder and salt.

- Using an electric or cake mixer, mix butter and sugar over medium speed until smooth. Add eggs and vanilla and mix at low speed for 15 seconds.

- Add flour mixture gradually and mix at low speed for 1 minute until well blended.

- Move dough to plastic bowl, add chocolate chips and mix with your hands until chocolate chips are well spread in dough.

- Butter a baking sheet. Shape dough into round biscuits (4cm in diameter and 2 cm thick). Arrange biscuits on baking sheet.

- Bake for 10-15 minutes until biscuits edges turn golden. Don't over bake so that it doesn't become brown.

- Take out of oven and leave to cool for 20 minutes before removing from baking sheet.


Tip: When arranging biscuits or cookies on a baking sheet leave 3 cm between them to give spaces for cookies to increase in volume during baking


4- Banana Caramel Pie (Banoffi Pie)



Cuisine: International
Main ingredients: Bananas, Pie crust, Caramel, Whipped cream
Time of preparation: 40 Minutes
Time of cooking: 2 Hour(s), 30 Minute(s)
Serving: 8

Ingredients
1 1/4 cup flour
2 tbsp powder sugar
85 g walnuts
75 g butter, cut into pieces
2 cans condensed milk
4 bananas, sliced diagonally
1 1/2 cups whipped cream
40 g dark chocolate

Directions
Making pie crust
• Process walnuts in a processor until ground. Sift flour and powdered sugar in a bowl. Add walnuts and butter and rub with your fingers until mixture looks like breadcrumbs.

• Add 2-3 tbsp cold water and mix with your hands to form dough. Wrap with plastic wrap and refrigerate for 15 minutes.

• Butter a 23 cm fluted pie pan. Roll dough on a slightly floured surface and use to line the base and sides of pan. Trim the edges. Refrigerate for 20 minutes.

• Line pastry with baking paper and sprinkle some rice or dried beans over paper. Heat oven to 180 C. Bake pie in oven for 15 minutes. Remove baking paper and rice and bake for another 10 minutes. Leave to cool completely.

Making filling and serving
• Fill half a medium pan with water and heat over medium heat. Put condensed milk cans in pan in a standing position so that water is half way through cans. Leave for about 2 hours adding water when needed until caramel is formed.

• Arrange 2/3 quantity of bananas over prepared pie crust. Open cans and pour caramel over bananas. Spread whipped cream then add remaining bananas on the surface.

• Melt chocolate in a saucepan over low heat. Add little water if needed. Use a whipping cream cone with a very small opening to decorate cake with melted chocolate, making zig-zag lines on the surface.


5- Pineapple and Caramel Cake



Cuisine: International
Main ingredients: Sponge cake, Pineapples, Caramel
Time of preparation: 40 minutes
Time of cooking: 50 minutes
Serving: 5

Ingredients
3 Eggs
2 tbsp Lemon Juice
1 can Pineapple, compote
1/3 cup Butter, melted
1 cup Flour
1 tbsp Baking Powder
1/2 tsp Vanilla
1 1/2 cups Sugar
10 cherries, seeded, (optional)

Directions
• In a 22 cm metal baking pan, put 1cup sugar. Add 1cup water and stir until sugar dissolves. Bring to boil. Add lemon juice.

• Reduce heat and leave until color becomes light golden. Take off heat and tilt pan from side to side so that caramel covers bottom and sides of pan. Be careful because caramel is very hot at this point and can burn skin.

• Sift flour and baking powder in a bowl. Beat eggs and vanilla in a large bowl. Add remaining sugar and butter and continue beating. Add flour gradually while beating. Add 2-3 tbsp of pineapple syrup (optional) to add flavor to batter while beating.

• Heat oven to 200-220 C. Arrange pineapple slices to make a layer over caramel. Put a cherry in the middle of each pineapple slice.

• Pour batter over pineapples. Bake in oven for about 35-45 minutes or until a knife comes out clean when inserted in the middle of cake.

• Remove from oven and leave to cool for about 10 minutes. Invert cake on a platter so that fruits are on the top. Serve immediately.

Note: If you like cake to be very soft, pour 4-5 tbsp of pineapple syrup over cake after it is being cooled and before inverting it on the platter.

Tip: Never open the oven door before about 30 minutes from inserting the cake in oven to allow cake to rise and increase in volume.



6- Orange and Lemon Pie


Cuisine: French
Main ingredients: lemon, oranges, biscuits
Time of preparation: 40 minutes
Time of cooking: 30 minutes
Serving: 6

Ingredients
2 eggs, separated
1 lemon peel, finely grated
1 orange peel, finely grated
125g biscuits
2 tbsp lemon juice
1/3 cup orange juice
75g butter, melted
2 tbsp corn flour
1/2 cup brown sugar, soft
1/2 cup sugar

Directions
1. Process biscuits in a food processor or crush them. Put in a bowl and add brown sugar, then butter. Mix all ingredients well using your hands. Press mixture into a 20 cm fluted pie pan and refrigerate for about 30 minutes.

2. In the meantime, mix lemon and orange juice and add about ½ cup water.

3. Mix sugar and corn flour in a small saucepan. Add a little of orange and lemon juice mixture to form a paste. Add egg yolks and stir to mix well. Add remaining juice, lemon and orange peels and stir to mix well.

4. Heat pan over medium heat until mixture becomes thick, stirring constantly with a wooden spoon. Take off heat and leave to cool for about 10 minutes, stirring frequently to prevent formation of clumps.

5. Beat egg whites until stiff then add to mixture and stir until well blended. Pour mixture onto biscuit crust.

6. Heat oven to medium-high heat (200 C). Bake pie for 15 minutes. Leave to cool for 15-20 minutes then refrigerate until serving.



7- Pineapple Lovers



Cuisine: International
Main ingredients: Pineapples, Vanilla ice cream
Time of preparation: 40 minutes
Time of cooking: 0 minutes
Serving: 4

Ingredients

3-4 tbsp Orange Juice
1 Pineapple, fresh
1/4 cup Sugar
2 tbsp Walnuts, or hazelnuts, chopped
1 1/2 cup Ice Cream, vanilla flavor

Directions

• Peel pineapple and slice into 6 slices of medium thickness from the middle part of the pineapple. Finely chop the remaining parts.

• Add sugar and orange juice to chopped pineapples and stir well. Leave for 15 minutes.

• Add vanilla ice cream and whip together until well blended. Freeze for about 2 hours.

• At serving; put each slice of pineapple on a dessert plate and top with about 3-4 tbsp of pineapple and ice cream mixture. You can add little whipped cream on top if you want. Sprinkle nuts on top. Serve immediately.



8- Caramel Mousse


Cuisine : French
Main ingredients : Caramel, Eggs, Whipped cream
Time of preparation : 20 minutes
Time of cooking : 5 minutes
Serving : 4

Ingredients

5 Eggs
1 tbsp Gelatine,powder
2 tbsp Lemon Juice
1 1/4 cups Sugar
1 cup Whipped Cream


Directions

In a heatproof bowl, put lemon juice and gelatin and leave until spongy. Boil water in a pan and remove from heat. Put bowl in the pan (not over heat) and stir until gelatin dissolves completely.
In a small pan, add 1 cup sugar over low heat and stir until sugar dissolves. Leave until sugar turns golden brown. Add ½ cup water and stir for 1-2 minutes. Leave to cool slightly.
In a bowl, beat eggs with remaining sugar until fluffy. Add cooled caramel and gelatine and continue beating until well blended.
Refrigerate mixture, stirring frequently.
When mixture begins to thicken, stir in whipped cream. Pour into 4 bowls or glasses and refrigerate until serving.


9- Unbaked Cheesecake



Cuisine : International
Main ingredients : Cream cheese, Biscuits, jelly
Time of preparation : 20 minutes
Time of cooking : 0 minutes
Serving : 8

Ingredients

2 packs Biscuits,(Mary or Digestive), cut into small pieces
1 pack Jelly ,lemon or pineapple
1 pack Whipping Cream, powder
150 g Butter ,softened
2 packs Cream Cheese,(8 squares each)
2 tbsp Water
Strawberry Jam,or bleuberry or blackberry

Directions

Mix biscuits and butter in a food processor over medium speed until they blend well.
Grease a 26 cm cheesecake pan or any equivalent baking pan, then press biscuit mixture evenly to cover the bottom. Freeze for 1 hour.
In a bowl stir cheese in water until soft, add jelly and whipped cream powders. Beat with an electric beater until well combined and smooth.
Remove baking pan from freezer and layer cheese mix on top. Refrigerate for another 1 hour.
To serve: dilute jam in a small amount of water. Arrange strawberries on surface in a nice shape then use diluted jam as topping.

9- Chocolate Cake with Hazelnut



Cuisine : International
Main ingredients : Chocolate cake, Wipped cream , Chocolate frosting
Time of preparation : 60 minutes
Time of cooking : 60 minutes
Serving : 8

Ingredients

4 Eggs,separated
1 cup Butter ,about 225g, softened
3/4 cup Flour
pinch Salt
3/4 cup Brown Sugar,soft
1/3 cup Sugar,powder
3/4 cup Hazelnut,blanched
1 cup Whipped Cream
400 g Chocolate ,plain

Directions

Butter a 23 cm baking pan. Line the pan with waxed paper. Heat oven to medium heat (180 C). Sift flour and salt and set aside.
Crush or finely chop hazelnuts. Grate half of chocolate and cut the other half into pieces.
In a large bowl, beat brown sugar and butter until fluffy. Beat in egg yolks one after the other. Add some of flour after the addition of each egg and continue beating.
Stir in grated chocolate and 2/3 quantity of hazelnut. Beat egg whites until stiff and stir into cake mix.
Pour batter over paper in pan. Bake in oven for about 1 hour or until a knife comes out clean when inserted in the middle of cake.
Remove cake from oven and leave to cool slightly. Invert cake on a wired rack to cool and peel waxed paper. Move to a serving platter.
Cut cake crosswise into 2 equal parts. Spoon whipped cream over one half of cake, sprinkle half of hazelnuts and top with the other cake half.
In a small pan, put chocolate pieces, powdered sugar and 4 tbsp water. Heat in a bath of hot water over medium heat, stirring constantly until chocolate melts. Spread immediately all over cake and decorate with remaining hazelnut.
Note: You can replace whipped cream filling with apricot jam or chocolate mousse together with hazelnut, or you can keep the cake in one piece without putting any filling in the middle and follow the rest of steps as stated.

Tip

Never open the oven door before about 30 minutes from inserting the cake in oven to allow cake to rise and increase in volume.


10- Carrot Cake



Cuisine : International
Main ingredients : Carrots
Time of preparation : 15 minutes
Time of cooking : 40 minutes
Serving : 10

Ingredients

4 Eggs,beaten
3 cup Carrots,grated
1 1/2 cups Pineapple Juice
1 1/2 cups Vegetable Oil
3/4 cup Nuts,chopped, your favorite
2 cups Flour
1 tsp Cinnamon
pinch Salt
3 tbsp Baking Powder
1 1/4 tsp Vanilla
2 cups Sugar

Directions

Heat oven to 175 C. Grease and flour a 22.5 x 33 cm baking dish.
In a large bowl, combine grated carrots, flour, white sugar, baking powder, salt and cinnamon. Add eggs, oil, vanilla, pineapple juice and nuts. Beat until well combined, and then pour dough into baking dish.
Bake in preheated oven for 30 to 40 minutes or until a knife comes out clean when inserted in the middle of cake. Serve topped with cream cheese frosting.

Tip

Never open the oven door before about 30 minutes from inserting the cake in oven to allow cake to rise and increase in volume.


11- Apple Cinnamon Cake



Cuisine : International
Main ingredients : Cake, Apples, Cinnamon, Walnuts
Time of preparation : 45 minutes
Time of cooking : 60 minutes
Serving : 8

Ingredients
4 Eggs
2 cups Apples,for cooking, peeled and chopped
1/4 cup Orange Juice
3/4 cup Butter
3 cups Flour
1/4 cup Cinnamon
pinch Salt
1 1/2 tbsp Baking Powder
2 cups Sugar
3 tbsp Sugar,powder
1/2 cup Walnuts,slightly crushed
1 tbsp Vanilla Extract

Directions

Butter a round baking pan. Sift flour, baking powder and salt and mix in a bowl. Mix chopped apples with cinnamon and set aside.
In a large bowl, beat eggs. Add vanilla, sugar, butter and orange juice and continue beating until well blended.
Add flour mixture gradually while beating. Add chopped walnuts and stir.
Pour 1/3 quantity of batter in buttered pan then spread ½ quantity of apple mixture. Pour another 1/3 of batter and top with remaining apple mixture. Pour remaining batter on top.
Heat oven to 180 C. Bake in oven for about 1 hour or until a knife comes out clean when inserted in the middle of cake. Leave to cool. Invert on a wired rack for about 20 minutes. Move to a serving platter and sprinkle powdered sugar on the surface.

Tip
Never open the oven door before about 30 minutes from inserting the cake in oven to allow cake to rise and increase in volume.


12- Almond and Orange Cake



Cuisine : International Main ingredients : Almonds, Semolina, Orange juice Time of preparation : 60 minutes Time of cooking : 40 minutes Serving : 6

Ingredients

2 Eggs,beaten 3 tsp Orange Peel,grated 1 1/4 cups Orange Juice,strained 125 g Butter ,softened 1 1/4 cups Sugar 1 1/2 cups Almonds,crushed and ground 1 cup Semolina

Directions

Heat oven to medium heat (180 C). Butter a 20 cm cake ring.
Beat butter and ¾ cup sugar in a bowl until creamy. Add beaten eggs gradually while beating. Add orange peel and continue beating.
Stir in almonds then 2 tbsp orange juice. Stir in semolina then another 2 tbsp orange juice. Stir well. Pour into cake ring and bake in oven for about 40 minutes or until a knife comes out clean when inserted in the middle of cake.
Meanwhile, in a small saucepan, heat remaining orange juice with ½ cup sugar over low heat until sugar dissolves. Bring to boil, reduce heat and simmer for 10 minutes. Remove from heat and leave for 5 minutes.
Pour half quantity of warm syrup over the cake while still warm. Leave for 3 minutes then invert the cake on a platter and brush surface with remaining syrup. You can sprinkle powdered sugar on the surface.

Tip

Never open the oven door before about 30 minutes from inserting the cake in oven to allow cake to rise and increase in volume



هذي أطباق الحلويــات ..

تسلي فيهم مؤقتــا ً الين احضر لج باقي الأطباق << عندها أمل انج ماتكشتين فيها ...


همتكم بنات الي تعرف تترجم الاطباق خل تساعدنا وتترجم .. عاد انا مشكلتي اني ما اعرف المكونات بالانقليزي... يعني بالاكله الوحده لازم 2 او 3 اشياء ما ادري شسالفتهم .. ...



وعتوبه حبيبتي مشكورة مقدما وعساج على القوة يارب ..
يا أحلى مترجمه بالعالم
من عيونى الاتنين اترجملك اول طبق
الباترسكوتش مارينج تارت
المقادير الاساسيه:زبده- قالب تارت-مارينج-سكر بنى
مده التحضير:40 دقيقه
مده الطهو:60 دقيقه
تكفى 8 اشخاص
المقاديير:2بيضه منفصله-كوب حليب-170 جرام زبده مقطعهخ مكعبات-2وتلت كوب طحين-كوب سكر بنى+4 ملاعق صغيره سكر-ملعقه صغيره فانيليا

الطريقه:اضع 2 كوب طحين+3/4 كميه الزبده وتدعك باصابع اليد حتى تختلط ثم اضيف 2 ملعقه سكر+صفار بيضه +ا ملعقه صغيره ماء بارد ثم تخلط باليد

تغطى بورق بلاستيك وتترك بالتلاجه لمده 20 دقيقه

تدهن صينيه التارت مقاس 22 بالزبد000استخدم العجين السابق واضعه بالصينيه مع تغطيه الحواف بالعجين 00تدخل التلاجه مره اخرى لمده 20 دقيقه

بعد ذلك يغطى سطح العجين بورق فويل ويوضع فوقه بعض الارز الغير مطبوخ او لوبيا
يسخن الفرن على درجه 180 000 يخبز التارت لمده 30 دقيقه

بعد ذلك ارفع الورق الفويل اللى فوقه الارز او اللوبيا وتدخل الفرن لمده 5 دقائق اخرى

لعمل التزيين:0000
فى طبق اضع السكر البنى +1/3 كوب الطحين ثم الحليب وتضرب ثم اضع الزبد المتبقى واكمل الضرب00تضرب على اقل درجه حتى تختلط وترتفع وتصبح غليظه00نطفى المضرب ونضيف الفانيليا وصفار البيضه الاخرى وتضرب مره اخرى

نضرب الان بياض البيض حتى تظهر الرغوه00اضيف 2 ملعقه سكر ويكمل الضرب حتى يصبح الخليط غليظ ولامع

توضع على وجه التارت ولا تحرك تخبز لمده 10 دقائق او حتى يصبح وجه المارينج ذهبيا

تقدم دافئه او بارده

ملاحظه: وضعنا ورقه الخبز وفوقها الارز او اللوبيا حتى تعمل ثقل ولا تجعل التارت يرتفع

ان شاالله اكون افدتك واعذرينى لو معرفتش اترجم حاجه 00لانى بكتب بسرعه

وكنتن ناويه اترجم اللى بعد كده بس الحقيقه الوقت مش ساعفنى

ولو لاحظتى اى شئ قوليلى عشان عشان اخد بالى واعدله

وفعلا الاطباق اكتر من رائعه


الساعة الآن 02:08 .