Stránky NEJEN pro angličtináře ZŠ BŘEZNICE

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Podařilo se nám pro vás zprostředkovat jedinečnou možnost nahlédnout  do života a dění ve Skotsku a to prostřednictvím naší kamarádky, rodačky z Březnice. Nyní již 14 let žije ve Skotsku, procestovala USA, Austrálii a Nový Zéland. Věnuje se umění, fotografování a rozvoji skotštiny ve školství se společností         Itchy Coo. www.itchy-coo.com

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In Scotland, we have food. Lots of food.

We are surrounded on three sides by sea and we have great long rivers so the best food to eat in Scotland is definitely fish. Salmon, haddock, whiting, cod and herring are caught everyday by trawler men in the Atlantic and North Sea.

Scotland also has a lot of sheep, millions of them. And a lot of them end up on our plates. Lamb is very popular but the Scottish national dish is from a sheep.

Haggis taste a little bit like the Czech dish ‘prejt’ is a made from a sheep’s heart, liver and lungs. They are mixed with onion, oatmeal, suet, spices, salt and stock. In the old days, this all used to be simmered for three hours in the sheep’s stomach. Most modern haggis is prepared in a special casing.

Haggis is served with turnips and potatoes but no-one calls them that. In the Scots language, these are ‘neeps’ and ‘tatties’.

And so the dish called ‘haggis, neeps and tatties’ is the Scottish version of ‘knedlo-vepro-zelo’.

Shortbread is also very popular and very fattening. Scots have a sweet tooth and enjoy eating what is known by most people as ‘shortie’.

Shortbread Fingers Recipe

Ingredients:
175g plain (hladka) flour
100g butter
50g caster (krystal) sugar

Method:
• Pre-heat oven 165 C.
• In a bowl cream butter and sugar until light and creamy.
• Gradually work in sifted flour and turn out onto a floured surface.
• Knead lightly to form a smooth dough.
• Roll out to roughly an oblong half a cm thick. Using a fish slice, lift onto a baking tray and bake for 15- 20mins until pale golden.
• Remove from oven and allow to a little. When still warm cut into fingers and dredge with caster sugar.
Makes 10 fingers

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Lambing in Scotland

Every Easter the fields of Scotland are full of small white bundles. These bundles cry, bleat and shiver. When they are hungry the bundles drink milk.
When they are happy they jump around and sometimes climb up on their mothers' backs. These bundles are lambs, newborn, new to the world and ready to grow into sheep.

March and April are usually the busiest months for Scottish farmers. Thousands of lambs are born in Scotland every year. Early spring is when these little creatures start appearing all over the countryside. Most sheep give birth outside in the fields and without any assistance. A female sheep is called     a ewe in English. In the Scots language the word is yowe and in Scotland a ewe giving birth for the first time is called a gimmer. Farmers often have to hire extra worker for this crucial time of the year which is also called the lambing season.

To find out more about lambing have a look at:
http://www.bbc.co.uk/scotland/outdoors/articles/lambing/