Canals

The Briare aqueduct was built over the Loire in Briare between 1890 and 1896 to make a connection with the Canal latéral à la Loire The Briare aqueduct stands on fourteen piers. These piers support a single metal beam carrying a trough with more than 13,000 tonnes of water, 2.2 meters deep. The width of the aqueduct, towpaths included, is 11.5 meters and its length is 662.7 meters. Eight sluices make it possible to empty the aqueduct in the event of severe freezing.

Vermeer

As part of keeping up to date with all our tours, we went to the Vermeer center in Delf.
http://www.vermeerdelft.nl/195.pp
Every year ...I learn more ... and appreciate & enjoy his work, more .
Apart from the fantastic cruising & and the FOOD on Absoluut2 ... This is one of my favourite thing in Holland.

last of the food for a while

Heat oven to 180 C
Mix all ingredients until smooth.
Pour into cake form (25 – 30 min.) : buttered & sugared: bake till just set:
Remove from oven … sprinkle icing sugar on top
Back in oven, till set :(8 – 10 min. more )
Remove from oven. Cool And when ready to serve
Rain sugar on top & blowtorch until dark (1-2 min)
Or brown under very hot grill.
Cool … serve…. Try NOT to eat it all.


I’m not sure why I am sharing our best recipes … I guess it is a long winter … lots of snow, outside… warm inside, & spending lots of time cooking.
‘cos in the summer we are out there cruising around, & chef has to do all the work.

Lemon Cheescake

Tarta de Queso

Serves 8 : TIME. Prep: 10 min: Cook: 45 min.


500 ml (2 cups) pouring cream
155 gm castor Sugar
300 gm cream cheese ,softened
5 eggs
180 gm. Ricotta.
125 gm. (1/2-cup thick plain yogurt) natural Greek.
Finally grated rind of 2 lemons.
Juice of 1 lemon
40 ml cognac

Great Bread

PERFECT BREAD. credit to Mr Lahey
Large bowl, add dry ingredients
4 Cups plain flour
1/4 tea spoon dried yeast
1 .5 teaspoons salt.
mix.
add 2 cups warm water.
Bring together. till no dry ingredients
Cover ( cling film) leave in oven 18 hours. ( 12 – 24)
Put mix on to floured bench fold in half & half again.
Put back in bowl for 2 hours.
Pre heat oven & covered pot ( or pan) 200C ( 220C also good)
Put mix out on to floured bench and then
Drop mix in to HOT pot / pan / pyrex…
Sprinkle generously with salt flakes & any seeds,
put lid on & back in oven at + 200 C (400F)
25 min. lid on 25 min. lid off
Remove from pot - cool – eat.