Blog de Cristina

Here is a very interesting site to visit . Here you can practice reading   and do comprehension exersises.

You can choose to select:

The story: as provided by CNN SF and CBS 5. Intended for adults with moderate reading and speaking comprehension skills including advanced ESL or non-native English speakers.

The Abridged Story: Modification of original story text by simplifying complex ideas and sentences, exchanging advanced words with less difficult ones, and change difficult concepts into precise terms. Intended for adults with low reading comprehension skills including beginning ESL or non-native English speakers.

Story Outline: Outline summary of basic edited story elements.

And what is more, along with the text you can see the video.

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Cooking is one of my passions although I have to confess I’m not as good at it as family and friends tend to believe. Today I’m going to show you how to bake one of my favourite British recipes “Scones”. Bur first of all  ,  where does the word “scone” come from?

This Scottish QUICK BREAD is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original form was triangular-shaped  and it was made with oats and griddle-baked. Today’s versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds and you may add raisins, cheese, walnut…

 Golden Scones Recipe:

225g self-raising flour

• 1 tsp baking powder

• 50g soft magarine

• 25g soft brown sugar

• 1 tbsp of golden syrup or honey

• 1 egg + milk
  Preheat oven to 220-deg. Lightly grease a baking sheet.
  (A) Put flour and baking powder in a bowl, add magarine and rub it in with your fingertips till the mixture resembles fine breadcrumbs.
  (B) In a separate bowl, crack egg into a measure, lightly beat it and then make up to 150ml with milk. Beat thoroughly egg mixture, sugar and syrup till well-blended.
  Stir in (A) into (B) to a soft dough. Turn onto a lightly floured table, knead lightly and then roll out to 1/2 inch thickness.
  Cut into rounds with a cutter to make an approx. 10-12 scones. Place them, spaced, onto a large baking sheet; brush the tops with a lil milk and bake for about 10 minutes or till golden brown. Remove scones and leave to cool on a wire rack!
  A suggestion..? They are just lovely with clotted cream and strawberry jam if you  don’t mind the calories. Anyway, let me know if you ever make up your mind to try them.