May 20, 2017

January 10, 2017

New Year Reception

 

January 17, 2017

Red Star Line Museum

 

January 31, 2017

A good crowd for the coffee morning.

 

 

February 18, 2017

Visit to De Chocolaterie

 

March 7, 2017

After meeting lunch.

 

April 27, 2017

Cookery Demonstration

 

  • We study the three recipes.

  • Before we start, a shot of "Dutch courage"!

  • Chicken "sausage" (left) and frangipane (right)

  • Tapenade: top layer gently pressed to moistened bottom layer

  • Frangipane version

  • Now it gets tricky, slicing into even wedges

  • Twist end of each wedge twice.

  • Brush surface with beaten egg.

  • Sprinkle sesame seeds on top.

  • Slide onto baking sheet.

  • Tapenade version, opposite direction twists

  • Baking in 175° C. oven till golden brown

  • Chicken "sausage" version

  • Served with sweet chili dipping sauce

  • Tapenade version served with feta dip

  • Frangipane sweet version

  • Tapenade version with feta dip sauce

  • Frangipane version

May 19, 2017

Australian musical evening

 

May 20, 2017

Saturday visit to Ghent.