London often gives the impression of being more comfortable with its past that its
present. From the world-famous landmarks of St. Paul’s Cathedral, Buckingham, Palace
and the Tower of London to the traditional and well-loved double-decker buses, the
theatres and many grand hotels, England’s capital offers visitors a journey through
centuries of history. This journey is even better now that the building works, which
covered many historic sites, have been taken down. Newly cleaned and restored buildings
are revealed, and the city looks as if it has been revitalized.The City has its won historic delights as the 15th century Guildhall
and churches designed by Sir Christopher Wren. But the capital is not a historical
theme park. Much of London’s energy and originality is now centred in Soho, the city’s
liveliest and most bohemian area, squeezed in between the department stores of Oxford
Street and the bookshops of Charing Cross Road. Soho, once considered one of the
dirtiest and most dangerous parts of London, was cleaned up in the early 1980’s. Today,
with its gurgling cappuccino machines and pavement cafes, it has become a meeting
place for all kinds of people from all over the world, whatever the hour of day or night.
So, even if you are new to the city, you don’t have to try hard in order to
experience the real London. Despite its heavy traffic and shaking underground railway, it
is still one of the world’s greatest and most cosmopolitan cities
Ingredients
1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
2-3 sprigs rosemary, leaves picked and finely chopped
500g beef mince
For the Bolognese sauce
2 x 400g tins plum tomatoes
small pack basil, leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli, seeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes, sliced in half
To season and serve
75g parmesan, grated, plus extra to serve
400g spaghetti
crusty bread, to serve (optional)
Method
1.Put a large saucepan on a medium heat and add 1 tbsp olive oil. Add the bacon and fry for 10 mins until golden and crisp.
2.Reduce the heat and add the onion, carrot, celery, garlic and rosemary, then fry for 10 mins. Stir the veg often until it softens.
3.Increase the heat to medium-high, add the mince and cook stirring for 3-4 mins until the meat is browned all over.
4.Add the tinned tomatoes, chopped basil, oregano, bay leaves, tomato purée, stock cube, chilli, wine and cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
5.Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce. Add the Parmesan, check the seasoning and stir.
6.When the Bolognese is nearly finished cook the spaghetti following pack instructions. Drain the spaghetti and stir into the Bolognese sauce. Serve with grated Parmesan, the extra basil leaves and crusty bread.
Соответствуйте коротким текстам о животных к их именам.
1. My friends play table tennis on Wednesdays.
2. Miss Chatter will post this postcart tommorow.
3. I think it will be sunny and warm tomorrow.
4. Look at the calendar! Today is the twenty first of september.
5. They will swim next month.
Had
you been waiting there for more than two hours when she finally arrived? (общий)
How
long had you been studying Turkish before you moved to Ankara? (специальный)
Who
had been waiting for three hours to get on the bus? (к подлежащему)
She
had been working at that company for three years when it went out of business, hadn't
she? (разделительный)
<span>Had
James been teaching at the university or at school for more than a year before
he left for Asia? (альтернативный)</span>
