Trop dé couques gâtent la soupe (Too many cooks spoil the broth). However, let's all have a look at la tchuîsinne (the kitchen). There are des coutchieaux (knives), des fourchettes (forks) et des tchulièrs (spoons) on la tabl'ye (the table). We also have la câssetrole (frying pan) and les sâsse-paines (saucepans), so we're ready to do some cooking.
First of all, we need d's îngrédgiens (some ingredients): d'la flieu (some flour), d's oeufs (some eggs), du chucre (some sugar), eune pînchie d'sé (a pinch of salt), dé l'hielle (some oil) et dé l'ieau (and some water).
We will probably have to m'suther l's îngrédgiens (measure the ingredients) with eune balanche (scales). If we use les vielles m'suthes (old measurements) we might need eune livre (a pound), eune d'mié-livre (half a pound), un quart'ron (a quarter) or eune onche (an ounce). Les jannes gens peuvent faithe sèrvi les kilos et les granmes! (The youngsters can use kilos and grammes!)
We would use eune tchulyi en bouais (a wooden spoon) in order to r'muer (stir), or un fouet (a whisk) to d'battre (beat). We use un couté (a knife) to coper (cut).
In Jèrriais we have two words which mean to cook: coutchi and tchuithe. To fry is fricachi and to boil is bouoilli, but if you want to say to roast or to bake, you say tchuithe au fou, which literally means 'to cook in the oven'. The word fou (oven) can also been seen in the Jèrriais phrase which means 'bean crock': des pais au fou (beans in the oven)
Perhaps you might like to try eune èrchette Jèrriaise (a Jersey recipe) such as des mèrvelles (Jersey wonders) or des galettes à vrai (vraic buns) and try to name touos l's îngrédgiens (all the ingredients).
Bouôn appétit!
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