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Freelance translator and/or interpreter, Verified site user
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Services
Translation, Interpreting, Editing/proofreading, Training
Expertise
Specializes in:
Tourism & Travel
Food & Drink
Cosmetics, Beauty
Textiles / Clothing / Fashion
Marketing
Rates
French to English - Standard rate: 0.05 GBP per word / 20 GBP per hour
French to English: Smooth and Crunchy nest of strawberries with Greek yoghurt sorbet General field: Other Detailed field: Food & Drink
Source text - French Nid crousti-moelleux aux fraises & sorbet au yaourt grec
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Le kadaïf a un gros défaut : c'est vendu dans des paquets beaucoup trop gros, si bien qu'il finit par se déssécher. Il devient donc difficile à utiliser normalament et oblige à ruser. C'est ce que j'ai fait l'autre jour.
J'ai battu 4 blancs d'oeufs en neige en ajoutant progressivement 7 cl de sirop d'agave. Puis lorsqu'ils était fermes mais moelleux, j'ai ajouté deux jaunes d'oeufs (les deux autres m'avaient servi pour un sabayon). Et j'ai parfumé avec des graines de fenouil torréfiées et moulues (mais ça peut être de la vanille, hein). Puis j'ai ajouté trois grosses poignées de kadaïf effritées grossièrement à la main. Et j'ai bien mélangé le tout.
Il ne reste plus qu'a disposer l'appareil sur une plaque anti adhérente en "modelant" des nids. Puis de les passer au four environ 10-12 mn à 210° (surveiller impérativement)
Les fraises ont été simplement équeutées, coupées en deux et passées au pinceau au sirop d'agave.
Le sorbet
J'ai utilisé le sucre à confiture de Leader Price contenant du caroube et des carraghénates. Comme celles-ci réagissent à la chaleur, il a fallu que je le chauffe.
J'ai donc pris environ 100 g de sucre auquel j'ai ajouté 3 cl d'eau et j'ai porté à ébullition. Puis j'ai laissé refroidir 2 mn et je l'ai ajouté à 400 g de yaourt grec. Et là aussi, j'ai mis un peu de graines de fenouil torréfiées et moulues. Puis j'ai mis en sorbetière 25 mn et deux heures de congélateur dans une boîte hermétique.
Translation - English
Smooth and Crunchy Nest of Strawberries with Greek Yogurt Sorbet
Kadaif has one big problem: it's sold in packets that are far too big, so big that the pastries end up drying up. So, it's difficult to use and you have to be cunning. Here's what I did the other day: I whisked 4 egg whites into soft peaks while slowly adding 1.5 teaspoon of agave syrup. I added 2 egg yolks (I used the other 2 for a sabayon) and sprinkled on powdered roasted fennel seeds (but you could use vanilla seeds, no?). Then I added 3 big handfuls of shredded kadaif and mixed it all together.
That only left me to shape the nests on a non-stick tin and put them in the oven for 10-12 mins (keeping a sharp eye on them though!)
The strawberries were just hulled, halved, and brushed with agave syrup.
The sorbet
I used jam sugar containing carob and carrageenan, as they react to heat. I had to heat it up, so I took 1/2 cup of sugar to which I added 1 teaspoon of water and brought it to a boil; then I let it cool for 2 mins and added slightly less than 1 lb of Greek yogurt. I also added more powdered fennel seeds, put it in the sorbet dish for 25 mins and then 2 hours in the freezer in a self seal Tupperware dish.
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Translation education
Graduate diploma - Institute of Linguists
Experience
Years of experience: 35. Registered at ProZ.com: Nov 2012.
I lived in France for 14 years and am native speaker level French. I have done translations on various subjects, travel and tourism, food, beauty, DIY, finance and various different websites.
My interpreting work includes work for people buying a house in France (notaires' offices), plumbers/electricians for English people in France. In the UK I do interpreting for doctor's surgeries and some court work.
Keywords: French, tourism, beauty, marketing, business letters, business correspondence, food, education, websites
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