New Year Reception
Red Star Line Museum
A good crowd for the coffee morning.
Visit to De Chocolaterie
After meeting lunch.
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
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
Australian musical evening
Saturday visit to Ghent.