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B2 - Eadar-mheadhanach Adhartach - Coimhead GàidhligB2 - Upper Intermediate - Watch Gaelic

Gaelic Gàidhlig

Am pàidh ùbhlan aig Kareen NicLeòid

[Màiri] Tha am pastraidh seo deiseil agaibh, nach eil?

[Kareen] Tha.

[Màiri] Dè chuir sibh dhan phastraidh?

[Kareen] Flùr plèan, ìm agus beagan bùirn airson a thoirt ri chèile.

[Màiri] Bidh cuid a’ cur uisge ann agus bidh cuid eile a’ cur sùgh liomain ann.

[Kareen] Bidh. Agus uighean. Tha mi a’ faicinn recipes airson uighean cuideachd ach cha bhi mise a’ cleachdadh sin.

[Màiri] Ma bhios tu a’ dèanamh pastraidh airson quiche noflan feumaidh e a dhol dhan àmhainn an toiseach mus tèid filling ann.

[Kareen] Feumaidh.

[Màiri] Am feum sibh seo a dhèanamh airson …

[Kareen] Chan fheum.

[Màiri] … am pàidh ùbhlan?

[Kareen] Chan fheum.

[Màiri] Chan fheum. Dè a-nis?

[Kareen] Nis, an t-ubhal agus bidh sinn a’ cur pìosan …

[Màiri] An cùm mise orm leis an seo ma-thà?

[Kareen] Cùmaidh. Bidh sinn a’ cur flùr, siùcar agus cinnamon dhan bhobhla … agus ga mheasgachadh.

[Màiri] Tha na h-ùbhlan a’ dol am bogadh anns an fhlùr an toiseach.

[Kareen] Tha. Tha sùgh nan ùbhlan agus iad a’ còcaireachd a’ dèanamh mar sabhs.

[Màiri] Tha e loma-làn ùbhlan co-dhiù.

[Màiri] ’S e am pastraidh, sin an rud as duilghe an seo. Tha an còrr gu math furasta, nach eil?

[Kareen] Tha.

[Màiri] Tha an obair anns a’ phastraidh.

[Kareen] Nuair a bhios tu deiseil dhan phastraidh ga dhèanamh feumaidh tu a bhith a’ leigeil dha resteadh anns am frids.

[Màiri] Tha sibh ga chur dhan frids.

[Kareen] Tha.

[Màiri] Tha seo a’ coimhead math. Agus dè cho fada a-nis anns an àmhainn? Dè seòrsa teis agus dè cho fada?

[Kareen] Uill tha mise ga chur ann aig dà cheud Celsius, dà fhichead mionaid no mar sin. Nis feumaidh sinn siùcar a chur air muin seo.

[Màiri] Dìreach crathadh siùcair air?

[Kareen] Air a’ mhuin.

[Màiri] Tha seo a’ coimhead uabhasach proifeiseanta.

[Kareen] Chan eil! Ach bidh thu a’ cur tuill dhan mhullach airson an teas a leigeil a-mach às na h-ùbhlan. Bidh iad a’ fàs gu math teth.

[Màiri] Coimhead cho snog ’s a tha seo a-nis ’s ubhal air a shliseadh an àite a bhith air cnapan ùbhlan …

[Kareen] Tha, tha.

[Màiri] Tha e tòrr nas snoige.

[Kareen] ’S tha e nas fhurasta a ghearradh cuideachd.

[Màiri] Am feuch sinn pìos?

[Kareen] Feuchaidh.

[Màiri] Toilichte?

[Kareen] Chan eil e ro mhilis.

[Màiri] Chan eil. Agus tha am pastraidh sònraichte math.

Chaidh am prògram seo, Fuine, a chraoladh an toiseach ann an 2013. Le taing do Caledonia TV.

 

 

 

 

 

 

 

 

 

 

 

 

 

English Beurla

Kareen MacLeod’s apple pie

[Mairi] You have this pastry ready, don’t you?

[Kareen] Yes.

[Mairi] What did you put in the pastry?

[Kareen] Plain flour, butter and a little water to bind it together.

[Mairi] Some add water and some others add lemon juice.

[Kareen] Yes. And eggs. I see recipes for eggs too but I don’t use that.

[Mairi] If you make pastry for a quiche or a flan it must go in the oven first before filling goes in.

[Kareen] Yes.

[Mairi] Must you do this for …

[Kareen] No.

[Mairi] … the apple pie?

[Kareen] No.

[Mairi] No. What now?

[Kareen] Now, the apple and we will put pieces …

[Mairi] Will I continue with this then?

[Kareen] Yes. We will put flour, sugar and cinnamon in the bowl … and mix it.

[Mairi] The apples are dipped in the flour at first.

[Kareen] Yes. The juice of the apples whilst they cook makes a sort of sauce.

[Mairi] It is absolutely full with apples anyway.

[Mairi] It is the pastry, that is the most difficult thing here. The rest is very easy, isn’t it?

[Kareen] Yes.

[Mairi] The work is in the pastry.

[Kareen] When you are finished with making the pastry you must let it rest in the fridge.

[Mairi] You put it in the fridge.

[Kareen] Yes.

[Mairi] This looks good. And how long now in the oven? What sort of heat and how long?

[Kareen] Well I put it in at two hundred Celsius, forty minutes or thereabouts. Now we must put sugar on top of this.

[Mairi] Just a sprinkle of sugar of it?

[Kareen] On the top.

[Mairi] This looks terribly professional.

[Kareen] It doesn’t! But you put holes in the top to let the heat out of the apples. They get very hot.

[Mairi] Look how nice this is now with the apples sliced instead of chunks of apple …

[Kareen] Yes, yes.

[Mairi] It is much nicer.

[Kareen] And it is easier to cut too.

[Mairi] Will we try a piece?

[Kareen] Yes.

[Mairi] Happy?

[Kareen] It isn’t too sweet.

[Mairi] No. And the pastry is especially good.

This programme, Fuine, was first broadcast in 2013. Courtesy of Caledonia TV

 

 

 

 

 

 

 

 

 

 

 

 

 

Gaelic Gàidhlig

Am pàidh ùbhlan aig Kareen NicLeòid

[Màiri] Tha am pastraidh seo deiseil agaibh, nach eil?

[Kareen] Tha.

[Màiri] Dè chuir sibh dhan phastraidh?

[Kareen] Flùr plèan, ìm agus beagan bùirn airson a thoirt ri chèile.

[Màiri] Bidh cuid a’ cur uisge ann agus bidh cuid eile a’ cur sùgh liomain ann.

[Kareen] Bidh. Agus uighean. Tha mi a’ faicinn recipes airson uighean cuideachd ach cha bhi mise a’ cleachdadh sin.

[Màiri] Ma bhios tu a’ dèanamh pastraidh airson quiche noflan feumaidh e a dhol dhan àmhainn an toiseach mus tèid filling ann.

[Kareen] Feumaidh.

[Màiri] Am feum sibh seo a dhèanamh airson …

[Kareen] Chan fheum.

[Màiri] … am pàidh ùbhlan?

[Kareen] Chan fheum.

[Màiri] Chan fheum. Dè a-nis?

[Kareen] Nis, an t-ubhal agus bidh sinn a’ cur pìosan …

[Màiri] An cùm mise orm leis an seo ma-thà?

[Kareen] Cùmaidh. Bidh sinn a’ cur flùr, siùcar agus cinnamon dhan bhobhla … agus ga mheasgachadh.

[Màiri] Tha na h-ùbhlan a’ dol am bogadh anns an fhlùr an toiseach.

[Kareen] Tha. Tha sùgh nan ùbhlan agus iad a’ còcaireachd a’ dèanamh mar sabhs.

[Màiri] Tha e loma-làn ùbhlan co-dhiù.

[Màiri] ’S e am pastraidh, sin an rud as duilghe an seo. Tha an còrr gu math furasta, nach eil?

[Kareen] Tha.

[Màiri] Tha an obair anns a’ phastraidh.

[Kareen] Nuair a bhios tu deiseil dhan phastraidh ga dhèanamh feumaidh tu a bhith a’ leigeil dha resteadh anns am frids.

[Màiri] Tha sibh ga chur dhan frids.

[Kareen] Tha.

[Màiri] Tha seo a’ coimhead math. Agus dè cho fada a-nis anns an àmhainn? Dè seòrsa teis agus dè cho fada?

[Kareen] Uill tha mise ga chur ann aig dà cheud Celsius, dà fhichead mionaid no mar sin. Nis feumaidh sinn siùcar a chur air muin seo.

[Màiri] Dìreach crathadh siùcair air?

[Kareen] Air a’ mhuin.

[Màiri] Tha seo a’ coimhead uabhasach proifeiseanta.

[Kareen] Chan eil! Ach bidh thu a’ cur tuill dhan mhullach airson an teas a leigeil a-mach às na h-ùbhlan. Bidh iad a’ fàs gu math teth.

[Màiri] Coimhead cho snog ’s a tha seo a-nis ’s ubhal air a shliseadh an àite a bhith air cnapan ùbhlan …

[Kareen] Tha, tha.

[Màiri] Tha e tòrr nas snoige.

[Kareen] ’S tha e nas fhurasta a ghearradh cuideachd.

[Màiri] Am feuch sinn pìos?

[Kareen] Feuchaidh.

[Màiri] Toilichte?

[Kareen] Chan eil e ro mhilis.

[Màiri] Chan eil. Agus tha am pastraidh sònraichte math.

Chaidh am prògram seo, Fuine, a chraoladh an toiseach ann an 2013. Le taing do Caledonia TV.

 

 

 

 

 

 

 

 

 

 

 

 

 

English Beurla

Kareen MacLeod’s apple pie

[Mairi] You have this pastry ready, don’t you?

[Kareen] Yes.

[Mairi] What did you put in the pastry?

[Kareen] Plain flour, butter and a little water to bind it together.

[Mairi] Some add water and some others add lemon juice.

[Kareen] Yes. And eggs. I see recipes for eggs too but I don’t use that.

[Mairi] If you make pastry for a quiche or a flan it must go in the oven first before filling goes in.

[Kareen] Yes.

[Mairi] Must you do this for …

[Kareen] No.

[Mairi] … the apple pie?

[Kareen] No.

[Mairi] No. What now?

[Kareen] Now, the apple and we will put pieces …

[Mairi] Will I continue with this then?

[Kareen] Yes. We will put flour, sugar and cinnamon in the bowl … and mix it.

[Mairi] The apples are dipped in the flour at first.

[Kareen] Yes. The juice of the apples whilst they cook makes a sort of sauce.

[Mairi] It is absolutely full with apples anyway.

[Mairi] It is the pastry, that is the most difficult thing here. The rest is very easy, isn’t it?

[Kareen] Yes.

[Mairi] The work is in the pastry.

[Kareen] When you are finished with making the pastry you must let it rest in the fridge.

[Mairi] You put it in the fridge.

[Kareen] Yes.

[Mairi] This looks good. And how long now in the oven? What sort of heat and how long?

[Kareen] Well I put it in at two hundred Celsius, forty minutes or thereabouts. Now we must put sugar on top of this.

[Mairi] Just a sprinkle of sugar of it?

[Kareen] On the top.

[Mairi] This looks terribly professional.

[Kareen] It doesn’t! But you put holes in the top to let the heat out of the apples. They get very hot.

[Mairi] Look how nice this is now with the apples sliced instead of chunks of apple …

[Kareen] Yes, yes.

[Mairi] It is much nicer.

[Kareen] And it is easier to cut too.

[Mairi] Will we try a piece?

[Kareen] Yes.

[Mairi] Happy?

[Kareen] It isn’t too sweet.

[Mairi] No. And the pastry is especially good.

This programme, Fuine, was first broadcast in 2013. Courtesy of Caledonia TV

 

 

 

 

 

 

 

 

 

 

 

 

 

Show English

bogadh - dipped, immersed

loma-làn - absolutely full