MOMPEAGRAM wrote:
>
> I used a translator (http://world.altavista.com/tr) To translate this
> recipe. Hope it helps.
>
> Andalusian cream 4 people cooking: 20 preparation minutes: 5 minutes 750 G
> of tomatos 1 cucumber


> 2 green peppers

This should be 2 *red* peppers

> 1 green pepper 8 small fresh onions

>1 pod d'ail

This is 1 clove garlic

> 1/2 liter of hen bubble (cubic)

This is chicken broth or stock

> 100 G of fresh cream (reduced 15%)
> bread for let us croûtons salt and pepper Peel tomatos,

> one of two green peppers, the pod d'ail and onions.

This should be "one of the 2 red peppers, the garlic,
and onions"

> Salt, pepper slightly.


> Cut the green peppers and green remainders in very small dice.

This should be "cut the remaining red pepper and the green
pepper . . . "

? Also cut fresh onions out
> of dice. Prepare the small ones croûtons.

> Serve soup frozen in large glasses,

This should be serve "soup iced (chilled) in large glasses"

> accompanied by these various ingredients, that each one will add
> according to its taste, and

> d'une cut of cream fraiche peppered and
> légérement muscadée to season l'ensemble.

This should be "a portion (dollop) or creme fraiche,
peppered and lightly nutmegged (seasoned lightly
with nutmeg) . . . "

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?