tag:blogger.com,1999:blog-73722657188060977892024-03-13T04:01:28.440+00:00Petite GourmandiseCreating Luxury from SimplicitySophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-7372265718806097789.post-37207809951548307922013-10-30T08:40:00.001+00:002013-10-30T08:40:19.948+00:00Homemade Autumn Spiced Latte It is that time of year where coats, hats and scarfs are starting to make an appearance.<br />
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With halloween just round the corner, pumpkins are popping up everywhere. Starbucks have the autumn/winter warmers in. When you are cuddled up at home with a good book or curled up on the sofa and want something to warm you up, the coffee shop is just that much out of reach. So making your coffee with the inspiration of the seasons is easier than you first thought.<br />
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This recipe can be made with what you already have in your spice rack.<br />
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<i>Recette</i><br />
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<u>Autumn Spice Mix</u><br />
3 tablespoons ground Cinnamon<br />
2 teaspoons ground Ginger<br />
2 teaspoons Nutmeg<br />
1 and half ground Allspice<br />
1 and half ground Clove<br />
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<u>Latte </u><br />
One dose of strong coffee<br />
Half a teaspoon of autumn spice mix<br />
2 dollops of honey<br />
125ml of milk<br />
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<i>Methode </i><br />
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For the spice mix, put all the spices in a small bowl and mix throughly all together. This can be stored in a small jar, so it is ready to use.<br />
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I used our Nespresso coffee machine and Aeroccino machine which warms the milk. But never fear for that you can also make this with out a coffee machine.<br />
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Start by putting the honey and spice mix together at the bottom of the mug and then proceed to warm the milk up in the Aeroccino with the whisk so that you have light and fluffy milk. If you do not have the Aeroccino machine warm the milk up on the stove and whisk throughly so get the desired affect. Pour the milk in to your mug then add the coffee last to get that barista effect. I used the Fortisso Lungo which is the deep green capsule.<br />
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Now just sit back, light your pumpkin and put a scary film and enjoy your seasonal latte in the comfort of your home.<br />
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Bonne Degestation<br />
<br />Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-69771291832779088072013-08-28T08:23:00.003+01:002013-08-28T08:23:49.543+01:00Mauricettes a la Tonton <div>
Mauricette is a soft bread that can be used as a roll for sandwiches, the side of a plate of charcuterie or even as a little snack on its own. Now you wonder what is so special about it. Its another speciality from Alsace, its very similar to the bretzel (pretzel in english).</div>
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Tonton had a new recipe that he wanted to try, as it was one that did not require to long to wait for the dough to raise, and as a bonus it was a recipe for the Thermomix. As the weather was a bit sour we spent the day cooking and baking different recipes. <br />
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<i>La Recette.</i><br />
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<u>Dough: </u><br />
225g Water<br />
500g bread flour<br />
1 packet of instant yeast (we used<i> Levure Boulangere</i>)<br />
10g Sugar<br />
40g oil<br />
1 egg<br />
1 tsp salt<br />
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<u>Water Bath:</u><br />
1L water<br />
1 tsp salt<br />
40g baking soda<br />
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<u>Finish: </u><br />
1 egg<br />
topping, salt, sesame seeds, poppy seeds....<br />
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<i>Methode </i><br />
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First start with the dough. Put the water in bowl of the Thermomic and heat at 37°C for 2 minutes, the speed set at 2. Add the remaining ingredients of the dough mixture, set the timer to 2 min 30, make sure your bowl is locked and then press the kneading button. Once all mixed together, pop the dough in to a container and leave to rest at room temperature for 35 minutes to an hour. Meanwhile preheat your oven to 190°C or 180°C for fan ovens.<br />
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Once your dough has risen, put the dough on a floured surface and flatten it with the palm of your hand to roughly 5cm thick. We only roughly had it at the height of 1cm and a half. Now you can divide the dough as you like, we used different cutters to get various shapes.<br />
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Prepare the water-bath by boiling the with the salt and the baking soda together. With a slotted spoon briefly dip each bun into the boiling water and out again. Place each bun on the baking tray that is lined with baking parchment or a silicon sheet. Then beat the egg and then brush the egg on each bun. To make the buns darker you can use just egg yolk. Sprinkle you desired topping, indent the top of each bun with a sharp knife two or three times. Pop them in to the oven for 15min, keep an eye on them as they can brown quite quickly.<br />
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While choosing the cutters we had a slight family debate as my Tonton choose a clover and two different crescent moon. My recommendation was a heart, (obviously) but he said it was too Christmasy, and we just burst out laughing and asked that moons aren't, he simply replied, its a talking point. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhteINw94wS3w3DVGIE1WnBU3gQpCynMuMa3vK977ptAb40W9iRcNI5IEFymlqeLwdiUijtLMPYzP__Y-oq6yzbqi8SuuCyYaglhjDA77_s5E2skgjDAY5_7NBVthEpFEBFziWo1pALi6I/s1600/DSC_2379.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhteINw94wS3w3DVGIE1WnBU3gQpCynMuMa3vK977ptAb40W9iRcNI5IEFymlqeLwdiUijtLMPYzP__Y-oq6yzbqi8SuuCyYaglhjDA77_s5E2skgjDAY5_7NBVthEpFEBFziWo1pALi6I/s320/DSC_2379.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh from the oven.</td></tr>
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These little treats can be made in to a bigger bun, that could be used to make a sandwich. The smaller size is lovely for l'aperitif. You can make them in their traditional shape that of a oval bun or a knot with sea salt sprinkled over it. </div>
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We used these little light mauricettes to go along side my Tonton Foie Gras. Which is always a lovely treat.<br />
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Bon Appétit. </div>
Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-24749288715436852242013-08-22T11:15:00.002+01:002013-08-22T11:15:43.585+01:00Wolfberger Cocktails <div>
This year we were invited to enjoy a glass of wine at the newly refurbished stand of Wolfberger at the Foire aux Vins. We go each year but this year we didn't have to visit the two different stands as they fused them together. </div>
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<span style="text-align: -webkit-auto;">While my mum and auntie enjoyed a glass of wine from the region, a Muscat and a Pinot Blanc. Dulcie and I </span><span style="text-align: -webkit-auto;">ventured on to the newly revisited cocktail bar, and was introduced to the barman and he made us samples of different cocktails using the</span><span style="text-align: -webkit-auto;"> </span><span style="text-align: -webkit-auto;">Néo from Wolfberger. </span></div>
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With the barman, we were talking about different types of cocktails and the ways we make them. He made two different types of cocktails for us to try, one sweet and the other bitter. Both were nice, the bitter one was very refreshing. The sweet one won us both over, especially as it had one of my favourite fruit in it, passionfruit. He made us a version of the "Pornstar". </div>
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Now this recipe is a perfect one for us girlies sweet and with a kick, a lovely excuse to organise a get together as the summer comes to an end but not the good times. You could also use this as an apéritif a simple way to impress your guests.</div>
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<i>La Recette </i></div>
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<i>2.5 cl Passionfruit Juice</i></div>
<div>
<i>1.5cl Néo Maracuja (passion fruit)</i></div>
<div>
<i>1 squeeze of fresh lime</i></div>
<div>
<i>3.5cl Vanilla Vodka</i></div>
<div>
<br /></div>
<div>
<i>Methode </i></div>
<div>
Fill your shaker up with ice and pour all the ingredients in, pop the lid on and shake it, shake what your mumma gave you. </div>
<div>
<br /></div>
<div>
Pour in to your martini shaped glass, you can garnish your drink with a slice of fresh passionfruit or even just the fruit mixed in to your glass. Now just to enjoy your drink and your company.<br />
<br />
Bonne Dégustation </div>
<div>
<i><br /></i></div>
</div>
Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-20294038006208251082013-03-20T19:16:00.001+00:002013-03-20T19:18:55.880+00:00Fashion Tea For Two <!--[if gte mso 9]><xml>
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A very belated blog post. Us girls all love dressing up, cake and fashion and this is where they all meet. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuGbDBf8OgwlZ5Re3_1kR7gprDebdBN_Lttg8kmDS8JzrHXlv_fMeJJdKNDvDj4Rz1CGkE0tIwJqBkJl2wT9-hkl5Lcr_LWrsbyc4xbmO2QYeFHylX0fk4DUT5QgWQonwLabyfEU31W4/s1600/DSC_0820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMuGbDBf8OgwlZ5Re3_1kR7gprDebdBN_Lttg8kmDS8JzrHXlv_fMeJJdKNDvDj4Rz1CGkE0tIwJqBkJl2wT9-hkl5Lcr_LWrsbyc4xbmO2QYeFHylX0fk4DUT5QgWQonwLabyfEU31W4/s400/DSC_0820.JPG" width="400" /></a></div>
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<span lang="EN-US">We all love the typical English high tea.
Finger sandwiches, scones and a selection of cake, what’s not to love? But what
happens when tea meet fashion. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDhPCwouAarFQF_uPt8f0e4lixnhXViIQhYa6uB6cIeL47gsaV_LD8gzmV7ye5cyrWtrMGP1Lz_pMsrRkXAlB58fLAXTiUV1SKFtK0zY9jdjgUHjqivMIDARnFuKOTParcHYK4j0QpjA/s1600/DSC_0827.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDhPCwouAarFQF_uPt8f0e4lixnhXViIQhYa6uB6cIeL47gsaV_LD8gzmV7ye5cyrWtrMGP1Lz_pMsrRkXAlB58fLAXTiUV1SKFtK0zY9jdjgUHjqivMIDARnFuKOTParcHYK4j0QpjA/s400/DSC_0827.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paul Smith Tea Pot</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswWHYL54EO60p-sbvjJj9d0XLB1ktmHNASPDUPH_ZaHNuOCNWbdNcnj72qu1b5XcR4ZbQZb36qKFvyyIqlkpAilGAbCQMpFIou2mNbmFzE0HyZdLygjQY7g163sdQ9rR07ZyMY3X-kPk/s1600/DSC_0817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswWHYL54EO60p-sbvjJj9d0XLB1ktmHNASPDUPH_ZaHNuOCNWbdNcnj72qu1b5XcR4ZbQZb36qKFvyyIqlkpAilGAbCQMpFIou2mNbmFzE0HyZdLygjQY7g163sdQ9rR07ZyMY3X-kPk/s400/DSC_0817.JPG" width="400" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NUVngraZDB6rgkl6C_wJBiqm49byjInUo3IJz-bpvqmw78p90fWWdH4FfzyvquUDrXngBbUIWvTQdc8r3kdHOmWxZJNFGGu3VUq8OHW8d-N4Td_7-T9yalTDVgG3pRqBHfM1YHpV1SY/s1600/DSC_0834.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NUVngraZDB6rgkl6C_wJBiqm49byjInUo3IJz-bpvqmw78p90fWWdH4FfzyvquUDrXngBbUIWvTQdc8r3kdHOmWxZJNFGGu3VUq8OHW8d-N4Td_7-T9yalTDVgG3pRqBHfM1YHpV1SY/s400/DSC_0834.jpg" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Where cake and fashion meet.</td></tr>
</tbody></table>
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<span lang="EN-US">Imagine a fine selection of loose tea and
herbal infusions, from typical Earl Grey to some new blends of Pear Caramel.
The ‘Well Being’ had a variety of fruity teas, Amazing Apple, Cheeky Cherry
Spice and Caramel Indulgence. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHVbLcC7wzGyKIBfxP7roKMAn3J-WU_gIcGAWbwPfeToN13khWMV1nlMziw6i7g6AtXx7WeKM34N-zq2Vxp9m1PEHQdgXgQA2KEBmp8-FI6SRj7f0iQeKv50Ag5cya1n1WT0wIZPq9wA/s1600/DSC_0841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHVbLcC7wzGyKIBfxP7roKMAn3J-WU_gIcGAWbwPfeToN13khWMV1nlMziw6i7g6AtXx7WeKM34N-zq2Vxp9m1PEHQdgXgQA2KEBmp8-FI6SRj7f0iQeKv50Ag5cya1n1WT0wIZPq9wA/s320/DSC_0841.jpg" width="320" /></a></div>
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<span lang="EN-US">Biscuits, cakes and mousses with
inspiration taken from this autumn/winter collection. The Fendi sell out ankle
boot and Marc Jacobs’ showstopper blazer, both as eye catching biscuits. </span><br />
<span lang="EN-US"><br /></span>
<span lang="EN-US"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHqkA2N9ix13EExLWVCilHPlqsav2-SOLrDh3ajXGlzAY3HsOePUjshJliXmzgUpu1kuvN89jI1NbMN0pX998j9U_xoixnlZ7jMdSr7LmDR0a7AEQLYVtiPquSUIBdBQ0AGJoXf5bn8A/s1600/DSC_0843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHqkA2N9ix13EExLWVCilHPlqsav2-SOLrDh3ajXGlzAY3HsOePUjshJliXmzgUpu1kuvN89jI1NbMN0pX998j9U_xoixnlZ7jMdSr7LmDR0a7AEQLYVtiPquSUIBdBQ0AGJoXf5bn8A/s400/DSC_0843.jpg" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTtuoDY5shkEn86NgR5N0r5_hlIAYgxyBVR18SiXV7Ecfbs2TIdp-Nk3rnyNYX0MWBlVPEGJMOlkcuA2bkFpiNatoWmr8vOQEN-Fxk5Fl-C_AS9rndSPWddX4omNxt535WzCxjL2tvMU/s1600/DSC_0845.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTtuoDY5shkEn86NgR5N0r5_hlIAYgxyBVR18SiXV7Ecfbs2TIdp-Nk3rnyNYX0MWBlVPEGJMOlkcuA2bkFpiNatoWmr8vOQEN-Fxk5Fl-C_AS9rndSPWddX4omNxt535WzCxjL2tvMU/s400/DSC_0845.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fendi, Boot - Marc Jacobs, Coat</td></tr>
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<span lang="EN-US">This is the perfect outing for girls with the
love of fashion and cake brought together in one place.</span><br />
<span lang="EN-US"><br /></span>
<span lang="EN-US"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivit58XTKiY15FkMPhwqeIvy8E-IBYyXPE3K6RjPNJhdiLbav153bRZvzmYcFA1loQcHzPmjhxVH-pusIzeNLbsmNNix8x0gcJcgw3xfQNfWOAavkYfvTBAGjEDUOW2LJEeWNRhASmyAs/s1600/DSC_0833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivit58XTKiY15FkMPhwqeIvy8E-IBYyXPE3K6RjPNJhdiLbav153bRZvzmYcFA1loQcHzPmjhxVH-pusIzeNLbsmNNix8x0gcJcgw3xfQNfWOAavkYfvTBAGjEDUOW2LJEeWNRhASmyAs/s400/DSC_0833.jpg" width="400" /></a></div>
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To finish of the day, we got given a little take away box with a few goodies to take home with you. This was such a lovely afternoon out and perfect for an outing with a twist. </div>
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Bon Appétit. </div>
<span lang="EN-US"><br /></span>
<span lang="EN-US"><br /></span></div>
<!--EndFragment-->Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-73981812179829199252012-10-07T18:07:00.000+01:002012-10-07T18:07:17.520+01:00Thai Style - Food on the Go. Walking down Beach road, across the Soi's and along pretty much any road, using various ways of grabbing your attention by using horns, bells, squeaky toys they are everywhere. Each selling there goodies. You can buy prawns, crab pinchers, spring rolls, thai sausage even milkshakes and ice cream. Or you can try the specialities which are found here like, beetles, grasshoppers and if you want, scorpions.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9TJdDO57diWT58d8LW2Ct1PyR8X0x7QPWMCuZwH68OUnHWNoeGX9uOtwVTU8HMWDZ3IYMeqcQu6lY-zDQd7MIpYB4TzyF7UCnr_Pt5PcYGS-404rLSDdJr_nlKDtt5acUz43u4RTWlK4/s1600/DSC_0128.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9TJdDO57diWT58d8LW2Ct1PyR8X0x7QPWMCuZwH68OUnHWNoeGX9uOtwVTU8HMWDZ3IYMeqcQu6lY-zDQd7MIpYB4TzyF7UCnr_Pt5PcYGS-404rLSDdJr_nlKDtt5acUz43u4RTWlK4/s400/DSC_0128.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parked up on the pavement out side the school</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhX8yO2_CvRfAFKADSsri5sxohmmGlvW9qqG-jz4cARX5EG3ywWdnb7XhbP_nxqZQ-wFLO9MgrMwspo_RQ_jmPDzxgsFViGZvazrA2pqV2TSzGh6OJ6Al1MAJ47zJ3ZfeBtFfbzAXwUQ/s1600/DSC_0564.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhX8yO2_CvRfAFKADSsri5sxohmmGlvW9qqG-jz4cARX5EG3ywWdnb7XhbP_nxqZQ-wFLO9MgrMwspo_RQ_jmPDzxgsFViGZvazrA2pqV2TSzGh6OJ6Al1MAJ47zJ3ZfeBtFfbzAXwUQ/s400/DSC_0564.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Best sweetcorn in town</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5B8AoYpfwm6H48Hpo-0KY5zw9eVER0v6e2Tnzfcs42dyXz4aRAYG5ihG5czYE5HsItXslNoHYvZnQoyNJn-lvEH0UFRG4bkE5xYw1d9DQOKoqBVqX2QxXXbbOAQhPqsRF-JAl-N7rrY/s1600/DSC_9360.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5B8AoYpfwm6H48Hpo-0KY5zw9eVER0v6e2Tnzfcs42dyXz4aRAYG5ihG5czYE5HsItXslNoHYvZnQoyNJn-lvEH0UFRG4bkE5xYw1d9DQOKoqBVqX2QxXXbbOAQhPqsRF-JAl-N7rrY/s400/DSC_9360.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Food cook on the road</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Broom, duster? anyone?</td></tr>
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This year a couple of my friends made me try some new goodies from several of the food carts. I tried some crispy pork, and learnt the name for pork in Thai which is moo. You can imagine how confused I was. I also tired BBQ'd sticky rice and a spicy oyster salad. That is only the start of the list, there is so much more. <div>
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Bon Appétit<br /><div>
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Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-27347651845409137522012-09-28T18:26:00.000+01:002012-09-28T18:26:25.666+01:00Underwater Adventure I haven't been diving for over 14 months, so back in the city where I learnt to dive in, I thought why not get back in to the water. So booked my self in to a few days diving. The first day we dived round the islands of Pattaya. This was to get comfortable in the water and refresh my skills of being back in <i>le grand bleu</i>.<br />
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The day flew past with making new friends on the boat, this always makes the day more fun, diving is always a good way of meeting new people. The dives where good fun and a drift dive (swimming with the current) for a first dive is not a bad start either. After the day diving a couple of the instructors and I went to grab a drink and chill out for a couple of hours.<br />
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The second day we went to Samae san. An earlier start, as the meeting time was 8 at the dive centre. Got all the equipment together and the daily supplies ready and set off for the 45min thai-style taxi ride. Imagine your standard pick up truck, but in the back with small benches running along the the side and metal step to get in and out, and that is your thai bhat bus.<br />
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<tr><td class="tr-caption" style="text-align: center;">Back of the Taxi</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sitting and waiting to dive.</td></tr>
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<br />Here we dived at the Hardepp wreck and at Koh Chuang. On these dives we saw some blue spotted sting rays and some nudibranch along withe some other colourful fishes. Between dives you can find a spot on the sun deck and got some shut eye before the next dive, though keep one eye open, as cold water is only a splash away. On this dive trip, Rick completed his Dive Master training, so in the evening we all celebrated together. <div>
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<tr><td class="tr-caption" style="text-align: center;">Ann, Dave, Rick, Me, Gordon and Andy</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rick doing his snorkel</td></tr>
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The last day was back in Pattaya and we dived at Had Nuan and Koh Lan Sooth. Here we saw a large collection of coral and a verity of brightly coloured fish, also a blue spotted ray and another sting ray. Was like visiting the little mermaid and Nemo. Andy took his camera and captured some moments of the dive.</div>
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Photos from Andrew Jennings.<br /><div>
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<tr><td class="tr-caption" style="text-align: center;">Me</td></tr>
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Over the three days I was lucky enough to dive each of the instructors and make new friendships at the Pattaya Dive Centre. </div>
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If you ever have the opportunity to dive where ever you are in the world, I strongly recommend to give it a go, you will see another side of nature you do not see every day and each dive is completely different.</div>
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Bubble, bubble, bubble. </div>
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Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-57099974870008907162012-09-17T12:17:00.001+01:002012-09-17T12:17:12.797+01:00Lunch at the beach shack<div class="separator" style="clear: both; text-align: left;">
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<span style="text-align: -webkit-auto;">This little treasure, found tucked away from the beach shore. </span><span style="text-align: -webkit-auto;">While you enjoy some thai </span><span style="text-align: -webkit-auto;">cuisine you o</span><span style="text-align: -webkit-auto;">ver look the sea and the islands. </span><span style="text-align: -webkit-auto;">This </span>gem has been here for sometime now, I remember coming here when I was like 14 or so, not so much has changed maybe the table and chairs. Apart from the stair case that they have built from the beach to the promenade. They have used natural found object on the beach, to decorate the stair case.</div>
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As a light lunch and a break from the morning sunbathing session, mum and I wonder along the beach to here. The fact that it is real thai food, another reason why we love it. Mum had an aromatic a Tom Yam Goong with coconut milk, its normally without the coconut milk but the milk makes it slightly less spicy and more creamy. I indulged in a Green curry soup with prawn rather than chicken.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tom Yam Koon - with coconut milk </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Green Curry</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Steamed Rice</td></tr>
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We enjoyed our lunch with a young coconut, a coke, a glass of wine and of corse steamed rice. The food is slightly spicy, so had to ask for <i>nic noï pet </i>which means little spicy. You can use this where ever you go, so the chef uses less or no chilli.<br />
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Bon AppétitSophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-65366116849480766532012-09-10T11:33:00.000+01:002012-09-11T03:37:20.265+01:00Dinner at the night market - Thailand Sa wat dee kha, means Hello in Thai, this is greeting that I have been using the past week as I'm currently in Thailand. As I have mentioned before in one of my previous blog posts, that you can catch up on <a href="http://petitegourmandise.blogspot.com/2012/01/somewhere-exotic.htm" target="_blank">Here - somewhere exotic</a>. Thailand is our favorite family holiday destinations. Over the past week we have enjoyed various Thai dinners practically every night. My green curry still has a lot of room for improvement.<br />
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This weekend we started to venture round the night market. This market known as Therrprasit market has everything you are after, from souvenirs to hair accessories, clothes to shoes, and even new pets. This is one big market. There is even a food market here, this is more like a food court in a shopping centre.</div>
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Food in thailand can be found everywhere, and get this, it's all fresh and pretty much healthy. Whether you are in town, or at a market and even chilling on the beach. Some of the stalls are attached to scooters so that they can move around easily, or some are yet more old fashioned and that they are pushed around by hand.<br />
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When you are so overwhelmed by choice and the food looks so colorful and yummy. Where do you choose to go? There are few tips to keep in mind. First tip, eat where there are the most locals. Let's face it, they know where is good. Another way also of telling if it's good, is by the amount of food what is left, if there seems that there is not much left, must be popular so therefore good.<br />
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Dinner that night mother and I, wondered round the food area to see what took our fancy. After exploring the different types of stalls, from fish, soups, sushi, fruit, smoothies, (whatever you fancy you could find here) so<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"> we finally found a stall that took our fancy. Once we had a closer look the choice was so vast, from green curry, Kaeng phet pet yang (roast duck in red curry), Tom Yam Kung Nam Khon (Tom Yam with coconut milk and prawns, pork cakes, curried clams, and yet so much more. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Food anyone?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Our dinner - that I helped served up.</td></tr>
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We opted for curried clams and some chicken and shared a portion of steamed rice. You can ask for a take away<span class="Apple-style-span">, and they put it in a plastic bag for you, sounds different to how we would be served a take away, right? But we joined in on the local atmosphere we ate in the market with the locals.</span><br />
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">This was one of our cheapest meals that cost a full 180bhat, that is approximatively £3.60. This also included our drinks, we had a coke-cola and a local beer. </span></div>
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Bon Appétit. </div>
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Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-41013349914280393992012-08-27T16:27:00.000+01:002012-08-27T16:27:13.877+01:00Marché Couvert - ColmarThis indoor market is full of seasonal produce that is all grown locally. A verity of things are sold here, from flowers to vegetables. Back when my tonton was a young boy this was also a market. It was slightly different than it is today, there would also be more livestock and more locals selling and trading amongst each other.<br />
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Though it is a shame about the new layout their is no parking close to it, so it only the tourist and maybe locals of the town that shop there. If they had thought about parking when the renovated, it would be much more popular and more locals would go and this would also increase the local market. As here in Alsace everyone looks out for each other.<br />
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The ironic part of the building is that for several years between it being a market the building had been used for several other uses, one of them being a carpark.<br />
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<span style="text-align: -webkit-auto;">Inside its all clean and full of colour. Being the end of summer all the summer fruit and veg are now being replaced by the autumn ones. Melons, peaches, plums, and even mirabelle are still being sold.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">I can't get enough of these.</td></tr>
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Mirabelles are one of my favourite fruit when I am back in Alsace. They are so versatile just like any other fruit. The small and golden little plums are delicious in a tarte, but also in a jam. This year I got spoilt as my tonton made me a large quantity of home made jam. I usually get one or to small pots that I ration over the year.<br />
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<tr><td class="tr-caption" style="text-align: center;">Locally made cheese</td></tr>
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They also sell some of the local specialities pastries, some pretzels, moricettes and even mini kugelhopf. When I'm here I realise that the type of pretzels that we find at home can not even compete these ones. </div>
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Over the weekend I went to a family reunion and found out the one of my mum's cousins is known in the family for making a kugelhopf. So next year when I'm back, we have arranged for her to teach me her wonderful baking skills.</div>
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I'm already looking forward to it. </div>
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Bon Appétit </div>
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<br />Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-59675333250749460682012-08-22T23:04:00.002+01:002012-08-23T21:38:42.017+01:00Le Jardin du Tonton<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">While I am home in Alsace I get spoilt when it comes to meal times. Not only is my tonton (uncle in french) a brilliant chef but his cooking is super light and healthy. He is very peticular in the way that he cooks. Last year we made cupcakes from The Hummingbird Bakery together, and he took out half the ingredients most of the naughty ones and replaced it with lighter options. It was an interesting take on cupcakes, and he finished them off with a fresh raspberry and then popped them in the open. They were still delicious. Not only that he uses fresh home grown ingredients that he cultivates himself.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">When you don't find tonton in the kitchen he will be attending his garden. In the garden you will find a verity of flowers and trees, but the most fascinating part of the garden is the large vegetable patch.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">In the green house alone there is about 120 tomato plants. All different types of verities from cherry tomatoes to coeur de boeuf (beefsteak), even orange ones to name a few.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Inside the greenhouse - end of the tomato season</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxCDi76HlMzISV1rmVu707sojXyyoWZlHworXr8GI24jwfW4GpIKKxmkLb-CefE3PnIsozM1AqZrhMN7RK4bLPdGVr_Uesodteyb0iNvZZQLrYftr-g0-MKp5sdElMEK1RmrLj6Aw2vA/s1600/DSC_8914.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxCDi76HlMzISV1rmVu707sojXyyoWZlHworXr8GI24jwfW4GpIKKxmkLb-CefE3PnIsozM1AqZrhMN7RK4bLPdGVr_Uesodteyb0iNvZZQLrYftr-g0-MKp5sdElMEK1RmrLj6Aw2vA/s320/DSC_8914.jpg" width="213" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In the outdoor vegetable patch there are a large selection of vegetables and fruit growing. There are blackberries and raspberries. Courgettes, runner beans both green and purple, broccoli, beetroots, aubergines, carrots, leeks, cabbage and different types of salad leaves and even peppers. Also a large selection of herbs.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Salade Verte</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Golden Raspberries</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5leH7OMhlNuqOOxcrUHceoayCT82loRJOJNGD-AsGjxyGRsWgyWrflno5FtHIw8UPIroswJ3TbczeMkK5NLCFJskqW5-ibrdt1vnv8z3XUiTxLOFHlj9B_hAEOytaOu0adz54QMdDe0Y/s1600/DSC_8900.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5leH7OMhlNuqOOxcrUHceoayCT82loRJOJNGD-AsGjxyGRsWgyWrflno5FtHIw8UPIroswJ3TbczeMkK5NLCFJskqW5-ibrdt1vnv8z3XUiTxLOFHlj9B_hAEOytaOu0adz54QMdDe0Y/s320/DSC_8900.jpg" width="213" /></a></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">When you take a walk though the garden you notice the greenhouse but the vegetable patch has a boarder of bright coloured flowers, which in the family we call Kenzo bouquet. This is because when I was younger my mum and tatie would create lovely bouquets from these colourful flowers.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The tomatoes are my favourite. Each summer when I come here I have a tomato salad basically with every meal. The last couple of days the weather has been extremely hot, so having a heavy meal is not to appetising. But a tomato salad is just right. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /><i>La Recette </i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />Home grown tomatoes<br />small red onion<br />herds - I use basil and thyme<br />table spoon of olive oil<br />splash of balsamic vinegar<br />splash of vinegar du xsers</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />With tonton's tomatos the skin comes off very easily, so I tend to peal them. Chop them in half and then slice them. Chop the onion in to small pieces. Then add the herbs of choice, add the dressing and then season to taste. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />This is the most satisfying lunch to have when the weather is sunny (44˚C), I occasionally have some of my uncles home made bread to. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />I have to say that these are the best tomatoes in the world. The flavour is so natural and strong, that when you walk in to the green house the aroma of the tomatoes is intoxicateing. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Saaalut et Bon Appétit </span><br />
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Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-77428657832884751192012-08-19T10:09:00.001+01:002012-08-19T10:09:24.914+01:00Foire aux VinsThe last week flew past, my girls have just headed back to England. Though last week there was the best opportunity to give the girls a little lesson in the wine of the region at the Foire aux Vins.<br />
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In Alsace there are seven varieties of grape that are used to make the wine. They are; Sylvaner, Pinot Blanc, Riesling, Muscat, Pinot Gris, Gewürztraminer and Pinot Noir. I also introduced them to Crémant, which is a sophisticated sparking wine from the region. It is not champagne as champagne is made in the region of Champagne. There are also the Alsace Grand Crus which are made from the most prestigious vineyards in Alsace.</div>
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Though at the wine festival there is also a lot more than wine, there are different stalls that sell clothes, jewellery, gadgets for the kitchen, utensils for the home, beds, sofas and even yet more alcohol. There are also a large variety of places that you can eat. There are quick stalls that sell paninis, kebabs etc. But there is also a lot of restaurants that you can enjoy a proper meal. Us girls treated our selves to some Murano Glass jewellery. </div>
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<span style="text-align: -webkit-auto;">On a few occasions last week we found ourselves at the Foire Aux Vins, each night we went I made the girls try different types of wine. </span></div>
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<br />So on our third night there I introduced the girls to the girls to more wine from the region. This time it was the prestigious Crémant, and we ended up drinking bottles of it. We went for dinner with the family at the Cabaret Colmarien, which is dinner was served up with a show. There was a few different acts, from clowns, acrobats, magicians to contortionist. Dinner was a choice of typical dishes from the region. The girls tried the choucroutte while mum, my tatie and I had the tete au veau. So after dinner we went to go for a last drink all together.<br />
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The night still continued when we got home, we stayed up till the bottles where emptied and all the topics of gossip where covered. We curled up in bed and slept into the late morning. </div>
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Bonne Degustation. </div>
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Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-47422984893588800332012-08-16T20:54:00.000+01:002012-08-21T21:19:44.044+01:00Kremble Football TournamentOnce a year on the bank holiday in France, the local football club holds a football tournament. Now this tournament is unlike any other type of tournament, it is a Kremble Tournois. This basically means that it is more of a fun game, where the teams are dressed in fancy dress or even just bizarrely dressed. The teams can be made up of all different skill level. In your team you could have your little sister, you older brother, you baby cousin, your grand parents and even your dog.<br />
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This year my brother did a team with us 'English' lot. It has been a couple of summers now that my brother and his friends come out for a week get a way. So over the years, they have became known as 'Les Anglais'. Our name this year for the game was 'Team English'.<br />
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As our fancy dress uniform, we went original. Being the year of 2012 and hosting the olympics we took the iconic Team GB t-shirts and personalised them. We each had a nickname that we used as our football names and we even had a sponsor, JBP Connections. We looked like we mean business.<br />
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<tr><td class="tr-caption" style="text-align: center;">Team English</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Nick Names </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Les Shotis</td></tr>
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The local girls always have a laugh and find new ways to dress up each year, this year they took a local style dress from Austria. I even played a couple of games with them so the whole stay with your own team doesn't stick as much, as some players fall or tire so you get friends to join in. I scored my first goal this year playing for them, but we still lost that match 2-4. These girls come to play and have a good time, rather than winning, its the taking part that counts. <br />
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<tr><td class="tr-caption" style="text-align: center;">My brother Vs his village friends</td></tr>
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The whole day is a friendly atmosphere all the teams support each other. While I was playing one of the last games some players from another team that we had previously played, ran over to me and Rose and gave us a mouth full of beer to refuel our batteries.<br />
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The end of the day is the trophy give away. Each team wins a trophy, whether you come 1st or 7th. Our team came in the winning place of 7th, and we were thrilled with our attempt and lost all our games. Still the whole the village cheered us on. We got a special present for joining in each year, two bottle of white wine from Jean Geiler, a Risling and a Gewürztraminer. So we got our trophy, wine, and also a box of chewing gum.<br />
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Steve Remond President du Club, Joe</td></tr>
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So after a day of playing, drinking and getting involved with the village, we had our last team photo to show off our lovely prizes. Before we headed down to the lake for the much deserved swim and chill. </div>
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Saaalut. x </div>
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Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-35096548484426795552012-08-12T09:37:00.002+01:002012-08-13T08:24:20.316+01:00Back in the MotherlandSo after months, weeks and days of counting down it's finally here and I am back in my homeland. Friday started at 5 o'clock in the morning, (yes I'm afraid that hour does exist). The day flew past with all the travelling and us girlies gossiping away.<br />
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When we finally got here, greeted by endless blue skies and the sunshine of Alsace. We unpacked and enjoyed a lovely light lunch and then headed down to the lake. Where we spent the rest of the afternoon chilling and re charging our batteries for the night ahead. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4VyQ8mrnLwspWL-L6xG1G-Z_H0OV0rCWKHALn5PhJs8hb3-Scr9fCOFzwnpDfS7jcWvwpfnRGpv3a91lRuvzRQP4TqdJeNl5i87EHs91QPCjcHot7eKRt5UTBN09MtxrKC62t9-YbCc/s1600/297603_10150343771824772_2635154_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4VyQ8mrnLwspWL-L6xG1G-Z_H0OV0rCWKHALn5PhJs8hb3-Scr9fCOFzwnpDfS7jcWvwpfnRGpv3a91lRuvzRQP4TqdJeNl5i87EHs91QPCjcHot7eKRt5UTBN09MtxrKC62t9-YbCc/s400/297603_10150343771824772_2635154_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">L'etang</td></tr>
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I have spent all my summers here since I was seven years old. This is where my mum grew up and her sister lives. So when summer comes along we spend our days together. Food is a very big part of our lifestyle here. We are always planning the next meal at the current meal we are enjoying. Though this year we have organised it slightly differently, by planning this weeks lunch menu ahead of time.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJD9AtBYraFgh2Vlfv6hLdvXWQ-QHsW4uclrHAXI5ylpL4Ebu4MwFKNEYMpvvpavG0rnx2SYR4C-FJcZrarKNVea-JrNQHzbGG_Imn_yhgpIgLtu0SztIsTifYJo8mvdVXzR6HpBYGSn0/s1600/DSC_7764.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJD9AtBYraFgh2Vlfv6hLdvXWQ-QHsW4uclrHAXI5ylpL4Ebu4MwFKNEYMpvvpavG0rnx2SYR4C-FJcZrarKNVea-JrNQHzbGG_Imn_yhgpIgLtu0SztIsTifYJo8mvdVXzR6HpBYGSn0/s400/DSC_7764.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Le Menu</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tomate du Jardin</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqCvuJGHMy7loFtiwNiEGdzkArPREgDEEG-ROpzmerv-3oeTtmDThIRnIicLM5wNbwgQtyKfntpKn4tjDI-7GoEX8Amf4N8UwtrpIXOvx3X6NixCOsOd8vBjme53yGK9yUHhYoXUAucg/s1600/DSC_7758.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqCvuJGHMy7loFtiwNiEGdzkArPREgDEEG-ROpzmerv-3oeTtmDThIRnIicLM5wNbwgQtyKfntpKn4tjDI-7GoEX8Amf4N8UwtrpIXOvx3X6NixCOsOd8vBjme53yGK9yUHhYoXUAucg/s400/DSC_7758.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salade Vigneronne </td></tr>
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At lunch time this week, my uncle is preparing lunch for all us youngsters. All together there are 12 of us. I will do a post next week on my uncles garden. We already had my brothers favourite dish, that is a the Salad Vigneronne. It is made with grated Emmental and Saucissee de Viande. My uncle served it up with home grown beetroot and courgette. At the table we had a selection of olives, cornichons and home made bread and also not forgetting the home grown tomatoes. </div>
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Spending our days chilling out on the side of this little hidden treasure. The boys have started out by fishing, but that didn't lasted long as we decided that we needed a cool down from the hard work of sunbathing. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXahOeVPz-Eexwkz6xo1yrdqC1tDR2lok-Ut_TZxBNSd-DMS8Z9cK-c6vdtrw2vJmZcwh3r9-xNA0BnrTV0UKOYmf0RyzBxopkuP6yOuZrdGxIZBQg8bSA1GT1YJU7sdvHmcZVXOCuMW0/s1600/DSC_7768.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXahOeVPz-Eexwkz6xo1yrdqC1tDR2lok-Ut_TZxBNSd-DMS8Z9cK-c6vdtrw2vJmZcwh3r9-xNA0BnrTV0UKOYmf0RyzBxopkuP6yOuZrdGxIZBQg8bSA1GT1YJU7sdvHmcZVXOCuMW0/s400/DSC_7768.jpg" width="266" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwNVlJaH3UriYvUclYTHphjHVWf7Cl0yxA9IA3W5AQKTI6F7_YsCxSrU8syjt_1xjdI5pHXRjl2NZy5W9Aj5E0kEYmwNCBi8QQvnSEX6wXU_YqnC7WZYA3WS5tvUk4tg3DplKXtiiNgM/s1600/DSC_7814.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwNVlJaH3UriYvUclYTHphjHVWf7Cl0yxA9IA3W5AQKTI6F7_YsCxSrU8syjt_1xjdI5pHXRjl2NZy5W9Aj5E0kEYmwNCBi8QQvnSEX6wXU_YqnC7WZYA3WS5tvUk4tg3DplKXtiiNgM/s400/DSC_7814.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lake Babes </td></tr>
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So this where I shall be blogging from for the up coming weeks. Hope that summer is treating you all, as we say out here</div>
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Saaaalut!! x</div>
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Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-47878841896732066302012-08-06T11:51:00.001+01:002012-08-07T22:01:03.575+01:00Raspberry CupcakesA gorgeous summer pairing of a cupcake with fresh, tart raspberries. Finished with sweet white chocolate buttercream icing. These little delectable treats are perfect for any tea time, as they play the part very well. With the inside having raspberry jam, they look very pretty when cut open.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7e1LDpI7rWUtRIFkVYVVx0KDkeFry-r7WkY9jIXp5ryZgDbrpnT5gsXvTgF8ELlQ31IH3ynOqXA1L4AcyHZJJiLbCF81b0IdtbiE5-1PgBhpZjHRqhA0MnMatWwo8FaWnXCVWgC9YdA0/s1600/DSC_7700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7e1LDpI7rWUtRIFkVYVVx0KDkeFry-r7WkY9jIXp5ryZgDbrpnT5gsXvTgF8ELlQ31IH3ynOqXA1L4AcyHZJJiLbCF81b0IdtbiE5-1PgBhpZjHRqhA0MnMatWwo8FaWnXCVWgC9YdA0/s400/DSC_7700.jpg" width="318" /></a></div>
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<i>Les Ingredients </i></div>
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110g Unsalted butter, at room temp </div>
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180g Caster sugar </div>
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2 Large eggs</div>
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125g Self-raising flour</div>
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120g Plain flour</div>
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125ml Semi-skimmed milk, at room temp </div>
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1 teaspoon of Vanilla extract</div>
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3 tablespoons of seedless raspberry jam</div>
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<i>Le Méthode </i></div>
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Pre heat the oven at 160˚C in a fan assisted oven, 180˚C/ 350˚F/ gas mark 4.</div>
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In your mixing bowl, start by creaming the sugar and butter together until pale and smooth, then add in the eggs one at a time making sure that all is well incorporated. </div>
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In another bowl combine the two flours together. Add the vanilla in to the milk. Then add the 1 third of the flour with the sugar and butter and add a third of the milk to the mixture, repeat this process until all the flour and the milk is well mixed together. </div>
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For the final touch of making the mixture, add in the raspberry jam but careful not over mix. If you over mix the mixture will become one colour. The aim is to get the raspberry jam to create streaks within the mixture. Fill your cup cases, (2 thirds full). Pop them in to the oven for around 25min or until slightly raised and golden. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNw-5B5-JPnE-enX7Gn54IN4EHPZmhmx2r2xIkXujbRLk1qQt64-pyH7L4DXxI0-db6o573ft3eA8gOGF99pxixZLpieVhtSlw3MLLaaLGdM-cUrD4raPke3778hduaiWic6vpgS_thwU/s1600/DSC_7698.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNw-5B5-JPnE-enX7Gn54IN4EHPZmhmx2r2xIkXujbRLk1qQt64-pyH7L4DXxI0-db6o573ft3eA8gOGF99pxixZLpieVhtSlw3MLLaaLGdM-cUrD4raPke3778hduaiWic6vpgS_thwU/s400/DSC_7698.jpg" width="266" /></a></div>
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Once the cakes have cooled, add the raspberry jam in the middle. Using a sharp knife cut a hole in the centre of each cake. Then fill with the jam. A little tip to make the jam more manageable you can warm it up to make it softer. </div>
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Finish off the cakes with a white chocolate butter cream icing, and fresh raspberries. To make the raspberries stand out, sprinkle small amount of edible glitter on the raspberry.</div>
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You could serve these with iced tea, fresh home made lemonade or at a picnic and even afternoon tea. Perfect way to enjoy some fruit with a naughty edge to it. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgjP2JpPYquJOgNhstf0bTjtZ7xSPdBtuPZOftmKGUVOJ7_k-lVptDMQgpa_oQ5TDzFGEmgotgpaPsKRVCmF88hZ3aQEMUUdOrZp4bAkeU4BP0BcHKHR8czqXGkSx2Y71jCqF90vvFZ9g/s1600/DSC_7707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgjP2JpPYquJOgNhstf0bTjtZ7xSPdBtuPZOftmKGUVOJ7_k-lVptDMQgpa_oQ5TDzFGEmgotgpaPsKRVCmF88hZ3aQEMUUdOrZp4bAkeU4BP0BcHKHR8czqXGkSx2Y71jCqF90vvFZ9g/s400/DSC_7707.JPG" width="400" /></a></div>
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This is the cupcake showing of its raspberry centre, I enjoyed this with a nice cold glass of Ros<span style="text-align: center;">é and enjoyed the rest of the sunday afternoon. </span></div>
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<span style="text-align: center;">Bon Appetit </span></div>
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<br /></div>Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-7692459810404445962012-08-05T12:34:00.000+01:002012-08-05T12:34:04.607+01:00Strawberry CarpaccioStrawberries are always a big hit in summer. They never last long in our house, I even have several verities growing in my garden. I'm always excited to try new recipes that I can do with strawberries. When I saw this recipe the ingredients had me slightly shocked, olive oil, balsamic vinegar and lemon. Though when I tired this recipe, they all complement the strawberry and brings out the iconic strawberry flavour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeHO-C3cL229zlzsnnDnzrRh8dwbCK14KmI5g5YFvG_zkhfEfB5sYOLBAxKu3TSSHlAr9wVPhyfSeuy0sg4RWfgk3_u2NvnFprsYqzKjkwFZpmaQCR7fr2rQD-xO_ckX4aFyg1p-V6vI/s1600/DSC_7607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeHO-C3cL229zlzsnnDnzrRh8dwbCK14KmI5g5YFvG_zkhfEfB5sYOLBAxKu3TSSHlAr9wVPhyfSeuy0sg4RWfgk3_u2NvnFprsYqzKjkwFZpmaQCR7fr2rQD-xO_ckX4aFyg1p-V6vI/s400/DSC_7607.jpg" width="400" /></a></div>
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<i>Les Ingredients </i><br />
Strawberries<br />
Table spoon of icing sugar<br />
Lemon - juiced<br />
Drizzle of olive oil<br />
Drizzle of balsamic vinegar<br />
Few leaves of basil<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnvcbE0-GcJFipMEp0UmdOzezw2Ne_qOmIyNwAHYLXoHZg5XxjckizBotJ6hpnOsvtncHEW_0AhimMDLUW722EP1keFLTZaJABkLMwp9ojUQ7Vn29CCTPx4bE2ObNcUFmU6sd_e2j5So8/s1600/DSC_7634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnvcbE0-GcJFipMEp0UmdOzezw2Ne_qOmIyNwAHYLXoHZg5XxjckizBotJ6hpnOsvtncHEW_0AhimMDLUW722EP1keFLTZaJABkLMwp9ojUQ7Vn29CCTPx4bE2ObNcUFmU6sd_e2j5So8/s400/DSC_7634.jpg" width="400" /></a></div>
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<i>Methode </i><br />
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Slice the strawberries, keep them together as this makes it makes it easier to do the presentation. Place the strawberries on the plate.<br />
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To make the dressing, in a small bowl add together the icing sugar and the lemon juice, then add in the olive oil, but make sure you keep mixing well, to make sure that it is all mixed well.<br />
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Add the few leaves of basil and then dribble the dressing over the strawberries and add the balsamic, and serve immediately.<br />
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You can finish off the dish with ice cream or cream to make it slightly more indulgent. <br />
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This is pretty easy to make and the with the sun trying to come out, and us brits, trying to make the most of our summer, this recipe is a sure way to make the most of summer and enjoy locally grown strawberries.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgpbS0f2axQDtM4GfAhKmCzzovWu-BvCalilE58CLpADIveoCN3gCHpHIU_4XTiEL9rdzbRmLXk0aC0GRgKAdVI4zxNFMHHPKgLE8UjATiK3bCO1GnctQmNJ8IsTcd17zjm3eUbFU7Q8/s1600/DSC_7667.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgpbS0f2axQDtM4GfAhKmCzzovWu-BvCalilE58CLpADIveoCN3gCHpHIU_4XTiEL9rdzbRmLXk0aC0GRgKAdVI4zxNFMHHPKgLE8UjATiK3bCO1GnctQmNJ8IsTcd17zjm3eUbFU7Q8/s400/DSC_7667.jpg" width="400" /></a></div>
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Bon AppétitSophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-66788879363695506532012-07-30T21:23:00.001+01:002012-08-07T22:04:17.528+01:00Toffee Apple CocktailFinally having our glimpse of summer. Who hasn't enjoyed the past few days of pure harmless blue skies and the very few innocent fluffy white clouds. The week has flown past and I have been enjoying a new cocktail that I got introduced to last weekend. Let me tell you these are my new summer favourite! I thought it is about time that I shared this little gem with you.<br />
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I first discovered this rum back in April at the Bluewater Good Food Show, and I'll let you in to a little secret that bottle didn't last long. So when I saw these guys at the Essex Food and Drink Festival, I knew I to see them again. This time they had new cocktail to try, and try it, I did!<br />
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<i>La Recette </i></div>
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Cloudy Apple Juice </div>
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Ron Aguere Caramel Rum</div>
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Slice of lime </div>
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Ice </div>
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This cocktail is very simple and effective to make and it is super easy to drink. I made a few rounds for my friends at the BBQ during the week and it was a complete hit, Dulcie, who is has the biggest sweet tooth out the lot of us, was excited as she said it tastes just like a toffee apple in a glass. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfVJkTysnbacWTZZXEXjsGAiGMZ5YLPC_I1xfdfKbW5awcxfRJ5YcUVeh2h9zPGY89Tu3_vorqF1tRIQNaAwBml-RD6bvNio5ik5YXHYGacJhjZ62L2f7mNlZi722WZmAMRgXwZ8YtJE/s1600/DSC_7592.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfVJkTysnbacWTZZXEXjsGAiGMZ5YLPC_I1xfdfKbW5awcxfRJ5YcUVeh2h9zPGY89Tu3_vorqF1tRIQNaAwBml-RD6bvNio5ik5YXHYGacJhjZ62L2f7mNlZi722WZmAMRgXwZ8YtJE/s320/DSC_7592.jpg" width="228" /></a></div>
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We enjoyed a couple of these as the sun was setting and the BBQ was trying to get light up. These summer cocktails are a nice way to catch up with friends and appreciate the summer evenings.<br />
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Bonne Degustation, Cheers. </div>Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-57285599400162423562012-07-29T21:21:00.000+01:002012-07-29T21:21:46.951+01:00Olympic Medal Cookies<span style="font-family: inherit;">As a nation we are all standing together once again to host the Olympic games, We were all watching the opening last night wether you were in the comfort of your home with family or out in the local pub with friends or lucky enough to be at the ceremony its self. We were all proud to be a part of it!</span><br />
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<span style="font-family: inherit;">A way to join in the celebration is to make your very own gold medals. These are fun to make and easy to make in to the desired shape that you want. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSroORkvwpbFjL71vb0Tg2FsPiOLPl6npoWo2rGPVJ-Pd0ANTMau4ubWMbBQV-c-v5SqdtiGiPJfVtVj2aijb47_yoz0ZzY8Bq1EcvZGyWymxeI0KLagPUyfdEUN8YNeXnH6KUI8CPQ0/s1600/DSC_7551.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOSroORkvwpbFjL71vb0Tg2FsPiOLPl6npoWo2rGPVJ-Pd0ANTMau4ubWMbBQV-c-v5SqdtiGiPJfVtVj2aijb47_yoz0ZzY8Bq1EcvZGyWymxeI0KLagPUyfdEUN8YNeXnH6KUI8CPQ0/s400/DSC_7551.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Going for the Gold</td></tr>
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<i style="font-size: 13px; line-height: 18px; text-align: left;"><span style="font-family: inherit;">Les Ingredients </span></i></div>
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<span style="font-family: inherit;">200g unsalted butter </span></div>
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<span style="font-family: inherit;">280g caster sugar </span></div>
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<span style="font-family: inherit;">dripple of vanilla extract </span></div>
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<span style="font-family: inherit;">1 egg </span></div>
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<span style="font-family: inherit;">400g plain flour </span></div>
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<span style="font-family: inherit;">Pinch of salt</span></div>
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<i><span style="font-family: inherit;">Methode </span></i></div>
<span style="font-family: inherit;">Pre heat the oven to 170<span style="background-color: white; line-height: 18px; text-align: left;">°</span><span style="background-color: white; line-height: 18px; text-align: left;">C (325</span><span style="background-color: white; line-height: 18px; text-align: left;">°F, Gas Mark 3.) </span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18px; text-align: left;">In your mixing bowl put the butter, sugar and the vanilla extract together and mix together till the mixture is light and </span><span style="background-color: white;"><span style="line-height: 18px;">fluffy. Add in the egg and mix well until is all is well incorporated. Next add the flour and salt mix well but do not over mix. You should be left with the dough being light soft and easy to handle. </span></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;"><span style="line-height: 18px;">Now the fun starts. Dust your work surface with some flour, roll your dough out using a rolling pin. Make sure that the dough hasn't been rolled out to thin. Cut your biscuits using the shapes that you want I used a round cutter in order to make the medals. Then arrange them on a lined baking tray ready to go in to the oven for around 10 </span></span><span style="background-color: white; line-height: 18px;">minutes. Keep an eye on them as you don't want them burning. The edges should be lightly golden and the centre should be paler. </span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18px;">Once they have cooled nicely you can </span></span><span style="line-height: 18px;">decorate</span><span style="font-family: inherit;"><span style="line-height: 18px;"> them as you wish. To make the medals, I used icing and cut it to the size of the biscuit and made 1st place medals and 2nd place along side some GB ones.</span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Charlotte showing of her 2nd place</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">We are all winners</td></tr>
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<span style="text-align: -webkit-auto;">My friends had fun playing with the medals and thought it was such a fun idea, these can be used for some home games or just to have your own medal to be part of the 2012 games. The good part about these medals is that go brilliantly with a cup of tea or warm milk. So we are winners all round.</span></div>
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<span style="text-align: -webkit-auto;">Bon Appétit.</span></div>
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</div>Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-65814493398190714862012-07-24T16:42:00.001+01:002012-07-24T16:45:08.543+01:00Essex Food & Drink Festival<br />
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<u>Saturday 21st </u></div>
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This weekend had been planned for a while with my mum and her friends, and mum invited me to go along with them. I was like sure why not, half heartedly wanted to go, but when it got to it, I had such a lovely day!<br />
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When we got there we had a little sit down and then found some adult drinks very quickly, a lovely selection from Pimms, to some bubbly and wine. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAM_QmCwohUcGnNcURYQ2zkSWIjfj2VMMIXLCWtJuYafKhRZEo6efsQEAYjnHxMPJCl5WFKI7tBfRsHalQKwUtxurCaIb0JW0BSOmmA37-St1iR4iPF2dvbvl7AgZJVEyRUHK2IZZEv0/s1600/DSC_7131.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAM_QmCwohUcGnNcURYQ2zkSWIjfj2VMMIXLCWtJuYafKhRZEo6efsQEAYjnHxMPJCl5WFKI7tBfRsHalQKwUtxurCaIb0JW0BSOmmA37-St1iR4iPF2dvbvl7AgZJVEyRUHK2IZZEv0/s400/DSC_7131.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The French Corner </td></tr>
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So while we were all chatting and getting up to no good, and let me tell you something, that it doesn't mean that you are older that you are boring or any less crude. Whilst we were sitting in the sun and listening to the live music, Aldo Zilli walked passed and I jumped to to opportunity to meet him. </div>
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<tr><td class="tr-caption" style="text-align: center;">Aldo Zilli and I </td></tr>
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For lunch there was so much to choose from, my mother opted for the classic hog roast, with of course all the sides, and also managed to haggle for extra scratching. I went for the more wholesome Falafel and Halloumi pitta from the Norfolk Natter Jacks Food Co. The Pitta its self didn't last long, as I enjoyed it with my chilled glass of rose! </div>
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Though the girls were slightly upset that didn't get to see Gino, but we had such a nice day in the start of this lovely weather. </div>
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<u>Sunday 22nd </u></div>
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As I met Gino in back in April at the Good Food Show in Bluewater read it <a href="http://petitegourmandise.blogspot.co.uk/2012/04/good-food-show.html" target="_blank">Here</a> if you missed it. I was very excited to see him again, I didn't get to many photos of his demonstration as he picked me to be the runner with the mic and go the members of the audience when they had questions, it was fun to be part of the show. </div>
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<tr><td class="tr-caption" style="text-align: center;">Introductions</td></tr>
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After the demonstration I went back stage armed with a print out of the photograph from the last time and went to get it signed. When Gino saw the photograph, he was said that he knew he recognised me. (was hard to keep my cool in front of him, as you can imagine I was on cloud 9)</div>
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He signed my photo with a personalised message which is proudly sitting in within the family photos. </div>
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Hope you're all enjoying the sun!! </div>
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<br /></div>Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-6993454843654173252012-07-16T22:57:00.002+01:002012-07-16T23:08:53.074+01:00End of an EraThe last few weeks I have been non-stop, I have just got back form Lourdes, and have slept so much to recover from that, but before I go on about that trip, there was graduation and all that came with it. Before I went I had Graduation and The Degree Show in London Brick Lane, so here is a sneeky peek in to the past 3 weeks.<br />
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<u>Graduation Ceremony</u><br />
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This marks the end of my student days, but this day will be in my memories, from the way our student house was full with all our families and loved ones and all getting ready. This was a such a good day to end the year. Over the last 3 years, I have made it known that pink is my favourite colour. So for graduation, I had to go out on a bang, and wore a bright pink dress... can you spot me? <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCPNCI9Dk9PgPx__URCQEYW8aBQFvuF_CzMaw0egwrIMToPU9SWr25RAVubLgMITHNSPnCrmn7HDRyMdhM34qVzI6yyLrc0noDIkIbd9T6v6vwy2jbbrk5ahyVWYdMNlSdIdn9oARtVY/s1600/403872_10151116615056349_1762958438_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCPNCI9Dk9PgPx__URCQEYW8aBQFvuF_CzMaw0egwrIMToPU9SWr25RAVubLgMITHNSPnCrmn7HDRyMdhM34qVzI6yyLrc0noDIkIbd9T6v6vwy2jbbrk5ahyVWYdMNlSdIdn9oARtVY/s400/403872_10151116615056349_1762958438_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BA (hons) Photography </td></tr>
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The group photo is from the lovely Becky Welford.<br />
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After the ceremony I enjoyed a lovely meal with my family, where we laughed and drank to our heart content and then headed down the beach to show the family where we spend the days in the few moments of sun we had!! </div>
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<tr><td class="tr-caption" style="text-align: center;">A good send off from Bournemouth Beach </td></tr>
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<u>Grad Ball </u></div>
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We all got dressed up in our best frocks and went out all together for a good old send off, the night was filled with laughter, dancing and champagne. There was a photo booth, which we all took full advantage of. </div>
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<tr><td class="tr-caption" style="text-align: center;">My Sis and I </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Graduates</td></tr>
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Frans famous instax images.<br />
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When the night came to an end we made our way down to the beach for the legendary skinny dip, a hand full of my braver friends went all in, I only went in to mid shins. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7v0gkyO5ZYQpVq3qdE9Sb6_R7xyf56aR0awfzSintti3uP5gqLxDkJ18LecCLMD_BF1CCvoEZOiUe1AwLQ7gh-dBMs6evQPNwvSoKZIM6G4RjP5-Ek7HVfp_Zj4x9xgLhRHdRzE97HFk/s1600/295252_10151864856365524_1748770603_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7v0gkyO5ZYQpVq3qdE9Sb6_R7xyf56aR0awfzSintti3uP5gqLxDkJ18LecCLMD_BF1CCvoEZOiUe1AwLQ7gh-dBMs6evQPNwvSoKZIM6G4RjP5-Ek7HVfp_Zj4x9xgLhRHdRzE97HFk/s400/295252_10151864856365524_1748770603_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What a way to end the night!</td></tr>
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<u>Feral - London Show</u> </div>
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So along side of doing our final major projects, we organised our degree show which was a collaboration between Illustration and Fine Art. Finally the time came to but all the prep in to action, we all got our D.I.Y on and became a team player to get ready for opening night. </div>
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<tr><td class="tr-caption" style="text-align: center;">Team work to a new level </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnHENxSN3Fmi-eIwPhrfhDYv3re5TiKmK6fJ9QPdozFAjHII0kck7G9v7zVRELeXFdu6Vvx16O5vWFciewbEb4N46vk_psqh9qyGKpUF67DgrId7N46upGdgr0e9mk1SqE3A3UC6nDakM/s1600/IMG_2171.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnHENxSN3Fmi-eIwPhrfhDYv3re5TiKmK6fJ9QPdozFAjHII0kck7G9v7zVRELeXFdu6Vvx16O5vWFciewbEb4N46vk_psqh9qyGKpUF67DgrId7N46upGdgr0e9mk1SqE3A3UC6nDakM/s400/IMG_2171.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Become Art</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoW5C8liXdd2xIA0-1Ryw88PMGhOpXBUIj8wvUXOiutqeGy3C-SovTkK6WMKl57PYiSeId7eFSPt-Y7890SMFHzHqy20VW5OM8j3T4nRhEc6G3vGUj-_cXPv-olZ3ly3usi9cc5clykCk/s1600/402866_10151911835945524_997076392_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoW5C8liXdd2xIA0-1Ryw88PMGhOpXBUIj8wvUXOiutqeGy3C-SovTkK6WMKl57PYiSeId7eFSPt-Y7890SMFHzHqy20VW5OM8j3T4nRhEc6G3vGUj-_cXPv-olZ3ly3usi9cc5clykCk/s400/402866_10151911835945524_997076392_n.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Work </td></tr>
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A few words on my work. The photograph is a rendition of real world generally captured through the viewfinder of a camera. As this body of work does not have complete representation of the physicality of the world but rather has real elements of the real world. This means that the images are abstract due to what they are; they are not abstractions from the real world. This allows the work to take away the element of what the camera does to photography. The images are self-referencing which allows them to be what they are. This is the main theory behind concrete photography, the way that work is not referencing anything in particular.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTUNhhFPvEaPuKLhgvLksTqsvjodZc_HlyBBHZuqLVq8DMnxNZ2OlmNTyvP-JI7p5ENgMyGium7rbqHlxxvdP5OruYdTr7G0Ad2_1kL2U3jg2fWk_yhlKHDOHb_UJCmeEUAgfm9BERFA/s1600/3658_10151911828330524_535752991_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTUNhhFPvEaPuKLhgvLksTqsvjodZc_HlyBBHZuqLVq8DMnxNZ2OlmNTyvP-JI7p5ENgMyGium7rbqHlxxvdP5OruYdTr7G0Ad2_1kL2U3jg2fWk_yhlKHDOHb_UJCmeEUAgfm9BERFA/s400/3658_10151911828330524_535752991_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Feral - Opening Night</td></tr>
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The last two photographs are from Fiona Osborne.<br />
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Even though the week was demanding we still found time to be the outrageous characters that we are.<br />
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Sadly I was only able to be there for the opening night, as I went to Lourdes the following morning, which is another story itself. But the opening night went smoothly and we all dressed in our final outfits and showed London our best work!! </div>
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All I can say is Well done to everyone!! </div>
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</div>Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-39433405425941843862012-06-24T14:02:00.001+01:002012-06-24T18:31:31.170+01:00Lazy SundayAfter an intense weekend celebrating our results, and only starting to feel human again this morning, I decided to treat my self with a little luxury for brunch today. A simple yet effective French Toast. This little dish is easy and very effective to whip up. If you want to treat someone with breakfast in bed or just show of your domestic skills. This recipe is fool proof.<br />
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<i>La Recette pour 2 personnes</i></div>
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<i>2 eggs </i></div>
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<i>2 slices of bread </i></div>
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<i>Sprinkle of Su</i><i>gar</i></div>
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<i>Splash of whole milk </i></div>
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<i>Dash of vanilla extract </i></div>
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In a shallow dish, break the eggs in to it and add the milk, sugar and vanilla and mix all together till well incorporated. Cut the bread in to desired shapes, I am more of a triangle type of girl, but you can do strips, squares and so on. Soak the pieces in the mixture making that they are well covered. Then simple fry them with a little bit of butter till they are lightly coloured.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslq9KCWkHHk7LyWdvQvbihrETwFoIGaNYt8pCugNpxIW8hlsDkFS1lbwTNwTn56QJDIxQBd-K1VRmM0RNK_6D1kUwWL8S1GMHefXA9Jn4HEdvZoAONdrbNrtqFj2QrH06jd5AEiPZ7TQ/s1600/DSC_6995.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslq9KCWkHHk7LyWdvQvbihrETwFoIGaNYt8pCugNpxIW8hlsDkFS1lbwTNwTn56QJDIxQBd-K1VRmM0RNK_6D1kUwWL8S1GMHefXA9Jn4HEdvZoAONdrbNrtqFj2QrH06jd5AEiPZ7TQ/s400/DSC_6995.jpg" width="400" /></a></div>
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To finish off my French Toast, I used fresh fruit, strawberries and blueberries and dusted some icing sugar on for the finishing touch. I had a glass of orange juice and tea with it. It was defiantly they way to start of my sunday. </div>
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This dish is very versatile as you can use different types of bread, you could use brioche or baguette. Also the way you finish off the dish, You could use other fruit, butter, honey or golden syrup. </div>
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<br /></div>Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-49480434774547513002012-06-17T20:22:00.003+01:002012-06-17T21:21:26.374+01:00Tarte aux Fruits<div class="separator" style="clear: both; text-align: left;">
This week I wanted to make something which wasn't to guilty and also a family favourite. While looking through my many various cookbooks I found inspiration. Also being Fathers day I wanted to do something that my Dad would appreciate.</div>
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Tarte aux Fruits, is a family favourite for all of us, when we get them, they never last long. Usually Dad and I share them together. If I'm not quick enough the majority of it is gone, then he makes a silly joke about how he miscalculate his portion or thought that I had enough. </div>
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Even though my dad is on the other side of the world, This dessert is quite fitting. It was very simple to make. You can make it as individual portions or make a large one, which you share with your family and friends. To put this together all you need is; Shortcrust tart base, then fill it with creme patissiere, et voila, the base is done, all you have to do from here is decorate with various different fruits, I went for a summer selection, but you could do them with strawberries, exotic fruit, and could also add some chocolate in it, just to make it more decadent. </div>
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To serve up, I used dark melted chocolate to decorate the plate and placed each tarte in the corner of the plate and finished off with mums spoons that are heart shaped. (aren't they cute) </div>
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<br />Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com0tag:blogger.com,1999:blog-7372265718806097789.post-88759550022225912152012-06-12T10:35:00.000+01:002012-06-12T10:35:00.596+01:00Good Company and Cake<div class="separator" style="clear: both; text-align: left;">
As uni life comes to end, we are all realising that there is not much time of us lot being so close together and so easy to see each other. During the week, after one our meetings at uni, a bunch of us came back to mine for tea and cakes. </div>
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Though when we got to it, we where all motivated to bake. We had the hard decision of what type of cake, Chocolate or Vanilla. Then all of a sudden we had an idea to make both and make a marble cupcake!! </div>
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We had such laugh baking, as we all have different styles in the kitchen, but what was fun was spooning the mixture in to the cases. Also the mess that we created we all call it 'an artistic creation'.</div>
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This is the scene of the kitchen before the cakes went in to the oven. While the cakes are cooking in the oven, we all sat around on my bed with a cup of tea and the iPad, had a girly heart to heart and also played a Disney knowledge quiz. We kept checking on them as we were worried we would over cook them..... (burn them.)<br />
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The cupcakes when they have just come out the oven, the mixture and they had risen and kept the marble effect all the way through. To do this, the girls spooned the mixture in different times and in different layers. </div>
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To finish the cupcakes we made butter icing, but also made that marble effect. Chocolate and Vanilla butter icing, and mixed it together. </div>
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A bite in to the creation that us girls made. You can see how effective the marble worked. Let me tell you they tastes as good as they looked. Days like this, the spontaneousness, the laughs, the gossips, is going to some of my favourite memories of the end of uni.</div>
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<br />Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com2tag:blogger.com,1999:blog-7372265718806097789.post-17403869637616858262012-06-02T23:06:00.001+01:002012-06-02T23:06:54.930+01:00The Diamond Jubilee<div class="separator" style="clear: both; text-align: center;">
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I do not think that you could not avoid the fact that this weekend everyone has their own element of patriotism, British bunting, flags, street parties and other festivities all in honour of Our Queen.</div>
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The Queen has been our Monarch for Sixty years, over the years many things have changed, politics, Prime Ministers, 'Presidents' and education. Though through all this change The Queen has her grace and elegance and still remains the classic British Lady. The Queen is our symbol of stability. In three years HRM will be the longest reigning monarch Great Britain (so another party is around the corner)</div>
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A little history lesson, The Queen of England and the King of Thailand, Bhumibol Adulyadej are the longest reigning monarch of todays life. (a little fact for you there) </div>
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The theme for this post is traditional english treats. In keeping in the with the jubilee and I've kept everything British. Taking some of these traditional ideas and finding a spin on them to make them slightly different. </div>
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What my picnic table will feature this weekend, I've made some traditional lemonade and also a pink lemonade, mini victoria sponges and taken Pimms to a new way to be enjoyed. </div>
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<br />When the sun is out what is the first thing that us Brits do, have a BBQ and get the Pimm's out. So rather than serving Pimm's in the famous jug I've taken the much loved recipe and made it in to a desert. This is another way to enjoy Pimm's,<br />
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<i>La Recette </i><br />
<i>400ml Lemonade</i><br />
<i>175ml Pimm's </i><br />
<i>4 Sheets of gelatine</i><br />
<i>1/2 lemon, juiced </i><br />
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Start by soaking the gelatine sheets in cold water so that they are soggy. While that is soaking, heat half the lemonade until nearly boiling and take away from the heat. Add the gelatine sheets and mix in until dissolved, then add in the Pimm's the rest of the lemonade and the lemon juice. Once all the ingredients are together pass through a sieve and in to the bowl to set.<br />
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To finish off I whipped up some double cream with a hint of orange juice and set up on top of mandarin segments, with a small strawberry and mint leaf.<br />
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Victoria Sponge, no picnic this weekend will be complete until these have come to the table, rather than making a large cake, I've made person sized ones. This allows you have a your cake and eat it to.<br />
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<tr><td class="tr-caption" style="text-align: center;">Home Made, Cloudy and Pink Lemonade</td></tr>
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These are just some of the key elements that will feature at my weekend. Tomorrow the Britishness has not left, as mum is cooking a home made Beef Wellington, that we will enjoy on our patriotic table.<br />
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Hope that you all enjoy the Jubilee what ever you are up to, make sure you catch the River Pageant tomorrow. <br />
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Bon Appétit Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com1tag:blogger.com,1999:blog-7372265718806097789.post-81358288601331593032012-05-26T12:04:00.001+01:002012-05-26T12:04:19.923+01:00Peanut Butter SquaresThis little recipe is based on the much loved Reese's Peanut Butter Cups.<br />
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Its quick and easy to put altogether and the best part, its a no bake recipe, so all you have to do is pop it in the fridge for an hour or so, and then you have your little squares ready to. </div>
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As summer is around the conner a lot of people are after their summer bod, so what I say with treats, is make you have some friends over to help, as these are ridiculously moreish. These are also great treats for any tea party or even picnics. </div>
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<i>La Recette </i></div>
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<i>Unsalted Butter 100g </i></div>
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<i>Peanut Butter (I used crunchy) 150g </i></div>
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<i>Caster Sugar 1 Tablespoon</i></div>
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<i>Digestive Crumbs 25 biscuits</i></div>
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<i>Dark Chocolate 500g</i></div>
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Start the with the crumbs, if you need to make the crumbs, is very simple. Put the biscuits in to a carrier bag that has no holes, release the air and tie the bag closed with a knot. Next get a rolling pin and roll over the biscuits, and before your every eyes you will have crumbs.<br />
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Next mix in the butter, peanut butter and sugar. Keep mixing till everything is incorporated well, then but in your mould. Make sure that it is all compressed well together.<br />
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Melt the dark chocolate. I used dark, but you can use what you like, but as the peanut butter is quite sweet the dark chocolate balances out the sweet element. Pour the melted chocolate all over the mixture, pop in to the fridge for an hour, et Volia. Your very own Peanut Squares.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhF5fXLTozh7TjPCi9LXXFjHqE5V_sh7-bkY_mcihKSKNnr8x8Mh5ki3Jjt-Yyq_ihmc3-FnevNNxyjgQSddIuFySVbSDdirzLEzfjS4-mnKwNNENtxA8COMV7qGl1OPV6NO8R_Uz5-M/s1600/DSC_6779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhF5fXLTozh7TjPCi9LXXFjHqE5V_sh7-bkY_mcihKSKNnr8x8Mh5ki3Jjt-Yyq_ihmc3-FnevNNxyjgQSddIuFySVbSDdirzLEzfjS4-mnKwNNENtxA8COMV7qGl1OPV6NO8R_Uz5-M/s400/DSC_6779.JPG" width="400" /></a></div>
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Bon Appétit </div>
</div>Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com1tag:blogger.com,1999:blog-7372265718806097789.post-6726863837718374582012-05-18T10:43:00.001+01:002012-05-18T10:43:19.294+01:00GenevaOver the easter break mum took me to Geneva for the weekend as a small treat as the rest of my family are jetting off around the world, and I'm stuck here due to my final major project (this is also the reason there haven't been new posts)<br />
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I was lucky while out in Geneva the weather was delightful so we walked around and mum told me stories about her childhood and the time spent in Geneva, This was lovely to hear how she grew up and how the times have changed.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbHYrP5hdYWx65HX7mI4-hE9K5ELsCYFmXahMEte6igQW0BPs0WcpMa03KYX-m7XrCRI99nf8-06tv2tDoGvfthlwb680oS-gKAY17fIufws1snucrPDUBxvyIkyF2Lp3p34A4nklb5w/s1600/DSC_5792.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbHYrP5hdYWx65HX7mI4-hE9K5ELsCYFmXahMEte6igQW0BPs0WcpMa03KYX-m7XrCRI99nf8-06tv2tDoGvfthlwb680oS-gKAY17fIufws1snucrPDUBxvyIkyF2Lp3p34A4nklb5w/s400/DSC_5792.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Le Jet d'Eau </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fjlwwCDTA2H8nrBFsvChoFlTfz2QAZjp5Gcd2h4kERV3c7wXEy5WpQGVHSjk_RrbfVunJ29DO7-8FM7V2ZwUeZPFAeu-nJGbP6GG4OrNYx_TO4iR0CYkqJCnBS0majiv_ZsLR5SxyRI/s1600/DSC_5779.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fjlwwCDTA2H8nrBFsvChoFlTfz2QAZjp5Gcd2h4kERV3c7wXEy5WpQGVHSjk_RrbfVunJ29DO7-8FM7V2ZwUeZPFAeu-nJGbP6GG4OrNYx_TO4iR0CYkqJCnBS0majiv_ZsLR5SxyRI/s400/DSC_5779.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Horloge Fleurie</td></tr>
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We stopped off for lunch on the terrace of The Four Seasons Hotel Des Bergues. Sitting facing the le Lac was lovely and basking in the pure sunshine was a lovely way to send the afternoon.<br />
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A sample of what mum and I enjoyed;<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1C_hVi-ZITyhu6MXAhs_QhvMc-H8UsaoSUo2n5dQjlghUNjkaKtT7WxlWdRIhqUxE0cHErSW8aCBmjOaDsUpOwl63kSeLLyE7bLoA2W_Z0i06zIox8diCXZ7H5Viu8kL3BZKnlZHGzds/s1600/DSC_5818.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1C_hVi-ZITyhu6MXAhs_QhvMc-H8UsaoSUo2n5dQjlghUNjkaKtT7WxlWdRIhqUxE0cHErSW8aCBmjOaDsUpOwl63kSeLLyE7bLoA2W_Z0i06zIox8diCXZ7H5Viu8kL3BZKnlZHGzds/s400/DSC_5818.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sashimi de Thon</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2vvRjPpGZ7Ha0HtGxvieUyqKbDLAva3XX2yzssN4XBbSDEmi-laD5S99vHIwW4-PPk4xh0nYk8e7Rk7lWJ2aCcMByHHvf_ytmROr1C1jGRhBDIahKvhIxb2LQF597_LXpqa4KEd8HuZM/s1600/DSC_5821.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2vvRjPpGZ7Ha0HtGxvieUyqKbDLAva3XX2yzssN4XBbSDEmi-laD5S99vHIwW4-PPk4xh0nYk8e7Rk7lWJ2aCcMByHHvf_ytmROr1C1jGRhBDIahKvhIxb2LQF597_LXpqa4KEd8HuZM/s400/DSC_5821.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Carpaccio with Truffle </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybd_QH88xtPZrQBFMAzmGOnReZThn6y5XeH-KeAaGmd8SO8T6wziirUVa3CF6rUa7_gX96LSKQEarP73PL3dj6DXleinq0-pSAVygurDMk4oPLVROU33FLuGUbaHgHVitazUVsO1yj4w/s1600/DSC_5823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybd_QH88xtPZrQBFMAzmGOnReZThn6y5XeH-KeAaGmd8SO8T6wziirUVa3CF6rUa7_gX96LSKQEarP73PL3dj6DXleinq0-pSAVygurDMk4oPLVROU33FLuGUbaHgHVitazUVsO1yj4w/s320/DSC_5823.jpg" width="213" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2VaPmdwjPMU3GPc2JumF-D1d4fFtkt5yc3fA0nR1wf7rK51IF0nTvniK3RHc3X6MXFFaoqCsFD0i9uD24ObpP7ER1cAGjCxTzCVMh8UKpfWONe8IMLyyr2pGfKD-L8wymnd6GyCCXFE/s1600/DSC_5824.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2VaPmdwjPMU3GPc2JumF-D1d4fFtkt5yc3fA0nR1wf7rK51IF0nTvniK3RHc3X6MXFFaoqCsFD0i9uD24ObpP7ER1cAGjCxTzCVMh8UKpfWONe8IMLyyr2pGfKD-L8wymnd6GyCCXFE/s320/DSC_5824.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Miso Black Cod</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxqSer-XZZ0IhBjMN8vzkFvhNJssqu2ETuBCBzoouhpsUdHOwbOvfTzH6kWWTpDRXiAdWZeB8HdY0BGTJq9XtFtx3aw74Hu_YGSmEkun6LfE8AA_lMJAz0Q8ksP8OJuWCg785_VUpf94/s1600/DSC_5825.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxqSer-XZZ0IhBjMN8vzkFvhNJssqu2ETuBCBzoouhpsUdHOwbOvfTzH6kWWTpDRXiAdWZeB8HdY0BGTJq9XtFtx3aw74Hu_YGSmEkun6LfE8AA_lMJAz0Q8ksP8OJuWCg785_VUpf94/s320/DSC_5825.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fillet de Bar Roti </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPznKrLBlZv_gfCFPOfTDnD1yRkvWPRzNTyN-OwijDYfB_Ur9wfJd5iFYxKgjjr0R6hEvyGM63JMYsQ8JbRjTi8TglwovnYRR8HtRFr_bLDESaYzqCu-a1chN6yDkJBa4mDjbhPMURBPg/s1600/DSC_5836.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPznKrLBlZv_gfCFPOfTDnD1yRkvWPRzNTyN-OwijDYfB_Ur9wfJd5iFYxKgjjr0R6hEvyGM63JMYsQ8JbRjTi8TglwovnYRR8HtRFr_bLDESaYzqCu-a1chN6yDkJBa4mDjbhPMURBPg/s320/DSC_5836.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cristal de Framboise </td></tr>
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This desert is another one that I shall remember due to how it was presented, and to also the mixtures of textures there was in this one dish. There was Matcha ice cream, which is a green tea, and you can take my word for it, it really complimented the raspberries and the different textures thats the raspberries created.<br />
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Over all we had a lovely time and spent the days going round the city and taking in all the sites.<br />
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Bon Appétit </div>Sophie Ghttp://www.blogger.com/profile/17875004749983400829noreply@blogger.com1