Tuesday, May 31, 2011
Eating out - Le Prieure, Locronan, Bretagne, France
The food was good , the seats - very comfortable and the price - decent.
Monday, May 30, 2011
Hotel review - Campanile Morlaix, France
The pictures look better than the reality.
Breakfast not included in the room rate, and, at almost EUR 20 per couple, we preferred to have breakfast at a pastry shop in the city.
Decent stay, not more. However, difficult to find something better at EUR 60 per night in that region of France.
Breakfast not included in the room rate, and, at almost EUR 20 per couple, we preferred to have breakfast at a pastry shop in the city.
Decent stay, not more. However, difficult to find something better at EUR 60 per night in that region of France.
Sunday, May 29, 2011
Trip to Morlaix, Bretagne, France - part 2
If yo have the time you can also take a boat trip through the Gulf of Morlaix and visit the Chateau de Taureau.
Saturday, May 28, 2011
2011 Celtic Festival In Luxembourg City in Grund
The annual Celtic Festival will take place Friday 3, and Saturday 4, 2011 in Luxembourg Grund.
Free entry.
Further details can be found on the website www.bzh-lu.com
Free entry.
Friday, May 27, 2011
Trip to Morlaix, Bretagne, France - part 1
A nice little town that reminded us of Luxembourg City in certain aspects.
Thursday, May 26, 2011
Trip to Le Faou, Bretagne, France
On a map we found at the hotel, this village was marked as a touristic point, but, unfortunately, we have found nothing there.
Wednesday, May 25, 2011
Polenta with cheese and sausages - recipe (including photos)
Everyone knows how to make polenta, but this is a little bit different ... and it's easy and delicious.
Ingredients:
After the water boiled pour the corn flour mixing from time to time. Polenta is ready in approximately half an hour. Do not let it get too hard, but more like a porridge.
Put the baking paper on the bottom of the pan and add a row of polenta, a row of fresh cream, a row of cheese and a row of sausages. The last row will be polenta. Finish with a thin layer of butter.
Put it in the oven for 20 minutes at 190 degrees Celsius
Make small holes like nests in the composition and add the eggs.
After approximately another 20 minutes the composition is ready.
Bon Appetit!
Ingredients:
- 2 eggs
- corn flour
- 1-2 sausages
- 50 grams of butter
- 100 grams of fresh cream
- 300 grams of cheese
After the water boiled pour the corn flour mixing from time to time. Polenta is ready in approximately half an hour. Do not let it get too hard, but more like a porridge.
Put the baking paper on the bottom of the pan and add a row of polenta, a row of fresh cream, a row of cheese and a row of sausages. The last row will be polenta. Finish with a thin layer of butter.
Put it in the oven for 20 minutes at 190 degrees Celsius
Make small holes like nests in the composition and add the eggs.
After approximately another 20 minutes the composition is ready.
Bon Appetit!
