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Krystal with a K Tutoring

Krystal with a K Tutoring

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Looking to improve your pronunciation? Need help with English, Spanish or French homework? I can help My focus has specifically been in ESL, French and Spanish.

My name is Krystal and I have been working with kids for about 10 years. I believe communication and languages are SO important because it is what connects us with people worldwide. We are able to break down communication barriers, travel and learn more about others through language. Personally, my journey in exploring new languages is far from over. I hope to continue expanding my knowledge of fo

29/02/2024
26/11/2023

𝗨𝗻 𝗺𝗮𝘁𝗰𝗵 𝗾𝘂𝗶 𝗿𝗲𝗻𝘁𝗿𝗲 𝗱𝗮𝗻𝘀 𝗹'𝗛𝗶𝘀𝘁𝗼𝗶𝗿𝗲 !
Plus large victoire des Bleus, 14-0 🔥

26/11/2023

😱🤤🇫🇷

French cuisine – Potato gratin Dauphinois Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese. This French classic – with a gorgeous caramelized top – is absolutely irresistible! These potatoes are the perfect accompaniment to a special meal! They go great with Roasted Chicken or my famous Beef (osso buco) in red wine ( the recipe can be seen in the Reels feed ) This French classic shouldn’t be confused with Pommes Dauphine ( I will definitely cook the Pommes Dauphine dish next time). Although my recipe calls for (two types of) cheese, critics often insist that a true Gratin Dauphinois should not include cheese. If it included cheese, it could technically be called a Gratin Savoyard. You can make it without cheese, if you’re concerned about authenticity, but know that nowadays most chefs use cheese and still call it Dauphinois/Dauphinoise. Ingredients: -Potatoes 1 kg gr -Milk 350 gr -Heavy cream 150 gr -Nutmeg to taste -Salt and pepper to taste -Thyme sprigs -3-4 cloves of garlic -A little butter to grease the pan -Parmesan cheese 100 gr (you don’t have to add it, the authentic recipe doesn’t add it, but if you add it you won’t regret it) -Cheese Gruyere 150 gr Steps to make it: -Pour milk and cream into a saucepan, add garlic cloves, grated nutmeg and thyme sprigs. Bring to a boil over low heat -Peel and thinly slice potatoes (you can use a mandolin or the slicing attachment on a food processor). Add the potatoes to the heated cream mixture. -Simmer for 6-7 mins, stirring occasionally until the potatoes arout of the pan and arrange them in the baking dish. Sprinkle over a little grated parmesan and Gruyere -Repeat until you’ve run out of potatoes. Finish with a layer of parmesan and Gruyere. -Place in the oven and bake for 25-30 minutes, until the cheese is golden. Parboiling the potatoes helps to ensure the potatoes will be fully cooked and tender after 25-30 minutes in the oven. Using raw potatoes would increase the cooking time substantially, meaning the cheese could be too brown by the time the potatoes are tender. 21/11/2023

French cuisine – Potato gratin Dauphinois Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese. This French classic – with a gorgeous caramelized top – is absolutely irresistible! These potatoes are the perfect accompaniment to a special meal! They go great with Roasted Chicken or my famous Beef (osso buco) in red wine ( the recipe can be seen in the Reels feed ) This French classic shouldn’t be confused with Pommes Dauphine ( I will definitely cook the Pommes Dauphine dish next time). Although my recipe calls for (two types of) cheese, critics often insist that a true Gratin Dauphinois should not include cheese. If it included cheese, it could technically be called a Gratin Savoyard. You can make it without cheese, if you’re concerned about authenticity, but know that nowadays most chefs use cheese and still call it Dauphinois/Dauphinoise. Ingredients: -Potatoes 1 kg gr -Milk 350 gr -Heavy cream 150 gr -Nutmeg to taste -Salt and pepper to taste -Thyme sprigs -3-4 cloves of garlic -A little butter to grease the pan -Parmesan cheese 100 gr (you don’t have to add it, the authentic recipe doesn’t add it, but if you add it you won’t regret it) -Cheese Gruyere 150 gr Steps to make it: -Pour milk and cream into a saucepan, add garlic cloves, grated nutmeg and thyme sprigs. Bring to a boil over low heat -Peel and thinly slice potatoes (you can use a mandolin or the slicing attachment on a food processor). Add the potatoes to the heated cream mixture. -Simmer for 6-7 mins, stirring occasionally until the potatoes arout of the pan and arrange them in the baking dish. Sprinkle over a little grated parmesan and Gruyere -Repeat until you’ve run out of potatoes. Finish with a layer of parmesan and Gruyere. -Place in the oven and bake for 25-30 minutes, until the cheese is golden. Parboiling the potatoes helps to ensure the potatoes will be fully cooked and tender after 25-30 minutes in the oven. Using raw potatoes would increase the cooking time substantially, meaning the cheese could be too brown by the time the potatoes are tender.

🇫🇷 C'est une erreur qu'on entend souvent : sauver de l'argent. Sauver veut dire 'faire échapper à un grave danger' donc on ne l'utilise pas pour parler d'argent. Dans cette vidéo, Mikayla vous donne d'autres expressions que vous pouvez utiliser.⁠ 🇺🇸 This is a mistake we hear our students make often: sauver de l'argent. Sauver means 'to keep safe or rescue' so we cannot use it in this case with money. In this video, Mikayla gives you other expression that you can use. 05/11/2023

🇫🇷 C'est une erreur qu'on entend souvent : sauver de l'argent. Sauver veut dire 'faire échapper à un grave danger' donc on ne l'utilise pas pour parler d'argent. Dans cette vidéo, Mikayla vous donne d'autres expressions que vous pouvez utiliser.⁠ 🇺🇸 This is a mistake we hear our students make often: sauver de l'argent. Sauver means 'to keep safe or rescue' so we cannot use it in this case with money. In this video, Mikayla gives you other expression that you can use.

07/09/2023

Les tâches ménagères.

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