Food Biadh
Criomagan bhidio gun fho-thiotalan bho phrògraman BBC ALBA le tar-sgrìobhadh Gàidhlig, eadar-theangachadh Beurla is briathrachas. Faodaidh tu na cuspairean a sheòrsachadh a rèir a’ chuspair. Unsubtitled clips from BBC ALBA programmes with a Gaelic transcription, an English translation and vocabulary. You can sort the clips by topic.
Tha Coimhead Gàidhlig ag obrachadh leis an fhaclair. Tagh an taba ‘teacsa Gàidhlig’ agus tagh facal sam bith san teacsa agus fosglaidh am faclair ann an taba ùr agus bidh mìneachadh den fhacal ann. Watch Gaelic is integrated with the dictionary. Select the tab ‘Gaelic text’ and choose any word and the dictionary will open and you will see the English explanation of the Gaelic word.
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.
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
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.
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