Small, but pitoresque village. Really recommended.
Monday, August 31, 2015
Sunday, August 30, 2015
La Grande Braderie in Luxembourg City - 31 August 2015
The event will take place on 31 August 2015, from 8am till 7pm.
All shops in the city centre and the Gare region will sell items at significant discounts.
More info about the event can be found here.
All shops in the city centre and the Gare region will sell items at significant discounts.
More info about the event can be found here.
Saturday, August 29, 2015
Trip to Clamecy, Burgundy, France
One of those little towns where nothing stands out and nothing happens.
Friday, August 28, 2015
Trip to Auxerre, France
It looks very nice using as viewpoint the bridges crossing the river. From within it looses some of its charm, as the core of the old town has not been very well preserved.
Thursday, August 27, 2015
Terrine fondante poire-caramel - recipe (including photos)
Ingredients:
Melt the butter and add the clean, chopped pears. Let it simmer for a few minutes.
In another bowl mix half of the sugar with 1 spoon of water and let it caramelize.
When caramelized pour it at the bottom of a ceramic baking tray.
Preheat the oven at 180 Celsius degrees.
Beat the eggs with the other half of the sugar for 4-5 minutes.
Add the flour and mix.
Mix the egg composition with the pears.
Pour the egg / pear composition over the caramelized sugar.
Put the tray in another tray half filled with boiling water and put it in the oven at 180 Celsius degrees for 40-45 minutes.
Let it cool for a few minutes the turn the pot carefully, upside down .
Can be served warm or cold, but we prefer cold :).
The recipe was taken from a french cook book.
- 500 milliliters of milk
- 120 grams of sugar
- 30 grams of butter
- 5 eggs
- 2 pears
- 1 spoon with flour
Melt the butter and add the clean, chopped pears. Let it simmer for a few minutes.
In another bowl mix half of the sugar with 1 spoon of water and let it caramelize.
When caramelized pour it at the bottom of a ceramic baking tray.
Preheat the oven at 180 Celsius degrees.
Beat the eggs with the other half of the sugar for 4-5 minutes.
Mix the egg composition with the pears.
Pour the egg / pear composition over the caramelized sugar.
Put the tray in another tray half filled with boiling water and put it in the oven at 180 Celsius degrees for 40-45 minutes.
Let it cool for a few minutes the turn the pot carefully, upside down .
Can be served warm or cold, but we prefer cold :).
The recipe was taken from a french cook book.
Wednesday, August 26, 2015
Hotel review - NH Vitoria Gasteiz
The room was big and the bed comfortable.
Good breakfast with warm and cold food, good coffee, fruits and sweets.
Free wi-fi, but limited paying private parking places.
Good breakfast with warm and cold food, good coffee, fruits and sweets.
Free wi-fi, but limited paying private parking places.
