Centre Travel

The Dog & Bear is a traditional coaching inn built in 1602. The pub features an oak-beamed bar with blazing log fire, excellent pub food, friendly service and comfortable accommodation. T: 01622 858219 www.dogandbearlenham.uk

The Dog & Bear is a traditional coaching inn built in 1602. The pub features an oak-beamed bar with blazing log fire, excellent pub food, friendly service and comfortable accommodation. T: 01622 858219 www.dogandbearlenham.uk

Saint- Pierre-du-Regard, 2 minutes from Conde'-sur-Noireau Marie& Eric Durreche Pont-Erembourg 61790 St-Pierre-du-Regard T: 02 31 69 01 58 F: 0231 69 01 58

Saint- Pierre-du-Regard, 2 minutes from Conde'-sur-Noireau Marie& Eric Durreche Pont-Erembourg 61790 St-Pierre-du-Regard T: 02 31 69 01 58 F: 0231 69 01 58

Au Sleeping ** Boulogne-sur-Mer 18 - 20 bou;evard Daunou T: 00 33 (0)3 21 31 44 20 W: www.hotel-sleeping.com

Au Sleeping ** Boulogne-sur-Mer 18 - 20 bou;evard Daunou T: 00 33 (0)3 21 31 44 20 W: www.hotel-sleeping.com

Les Petit Bruxelles Ste Marie Cappel 656, Route Nationale T: 00 33 (0)3 28 42 44 64 W: www.aupetitbruxelles.com

Les Petit Bruxelles Ste Marie Cappel 656, Route Nationale T: 00 33 (0)3 28 42 44 64 W: www.aupetitbruxelles.com

Old Lime tree farms - "Petit-Gris de Namur" snails Rue du Tilleul, 14 5380 Bierwart T: +32 (0)81 83 35 73 E: vieux.tilleul@versateladsl.be W: www.escargots.info

Old Lime tree farms - "Petit-Gris de Namur" snails Rue du Tilleul, 14 5380 Bierwart T: +32 (0)81 83 35 73 E: vieux.tilleul@versateladsl.be W: www.escargots.info

The most beautiful Meuse cruises. The best way to discover the magnificent Upper Meuse countryside. Heated boats. Bar serving drinks and snacks aboard. Commentary from onboard guide. 7 cruises to discover: Dinant-Anseremme (45 min return journey time) Dinant-Freyr (1h 45 return journey time) Dinant- Waulsort ( 2h 30 return journey time) Dinant- Namur (3h 45 one way journey time) Namur Sambre & Meuse ( 5omin return journey time) Namur- Wepion ( 1 h 45 return journey time) Namur -Dinant (9h 15 return journey time) Compagne Des Bateaux Namur et Dinant Rue Daoust, 64 5500 Dinant T: +32 (0)82 22 23 15 E: ciedesbateaux@busmail.ne W: www.bateaux-meuse.be

The most beautiful Meuse cruises. The best way to discover the magnificent Upper Meuse countryside. Heated boats. Bar serving drinks and snacks aboard. Commentary from onboard guide. 7 cruises to discover: Dinant-Anseremme (45 min return journey time) Dinant-Freyr (1h 45 return journey time) Dinant- Waulsort ( 2h 30 return journey time) Dinant- Namur (3h 45 one way journey time) Namur Sambre & Meuse ( 5omin return journey time) Namur- Wepion ( 1 h 45 return journey time) Namur -Dinant (9h 15 return journey time) Compagne Des Bateaux Namur et Dinant Rue Daoust, 64 5500 Dinant T: +32 (0)82 22 23 15 E: ciedesbateaux@busmail.ne W: www.bateaux-meuse.be

The 19th-century boomtown of Roubaix was the first town in the Lille area to be awarded 'Town of Art and History 'status by the Ministry of Culture in 2001 in recognition of the quality and originality of its architectural and historical heritage. Imposing industrial buildings, chimneys, belfries and back-to-backs sit alongside chic private residences. Discover the unique history of this town, which in less than a 100 years, became the textile and mail order capital of France. Roubaix Tourist Office 12, place de la liberte' T: 00 33 (0)3 20 65 31 90 E: tourism.roubaix@wanadoo.fr www.roubaixtourisme.com

The 19th-century boomtown of Roubaix was the first town in the Lille area to be awarded 'Town of Art and History 'status by the Ministry of Culture in 2001 in recognition of the quality and originality of its architectural and historical heritage. Imposing industrial buildings, chimneys, belfries and back-to-backs sit alongside chic private residences. Discover the unique history of this town, which in less than a 100 years, became the textile and mail order capital of France. Roubaix Tourist Office 12, place de la liberte' T: 00 33 (0)3 20 65 31 90 E: tourism.roubaix@wanadoo.fr www.roubaixtourisme.com

Moonday Kebab (Turkish) Restaurant Zebbug, Malta Kebabs - Pizzas - Burgers Also Take - Away Tel. +356 2146 4349

Moonday Kebab (Turkish) Restaurant Zebbug, Malta Kebabs - Pizzas - Burgers Also Take - Away Tel. +356 2146 4349

An ideal holiday base on the Risle River, Pont Audemer's charm lies in its canals and small bridges, riverside houses and courtyards. Place Maubert, 27500 PONT AUDEMER tel : 00 33 (0)2 32 41 08 21 fax: 00 33 (0)2 32 57 11 12 E: tourisme@ville-pont-audemer.fr www.ville-pont-audemer.fr

An ideal holiday base on the Risle River, Pont Audemer's charm lies in its canals and small bridges, riverside houses and courtyards. Place Maubert, 27500 PONT AUDEMER tel : 00 33 (0)2 32 41 08 21 fax: 00 33 (0)2 32 57 11 12 E: tourisme@ville-pont-audemer.fr www.ville-pont-audemer.fr

Spectacular naval heritage site spanning over 4oo years of history. Attractions include a WWII destroyer, submarine, Victorian sloop, RNLI lifeboat exhibition, working ropery and 18th century dockyard adventure. The Historic Dockyard, Chatlam T: 06134 823807 www.chdt.org.uk

Spectacular naval heritage site spanning over 4oo years of history. Attractions include a WWII destroyer, submarine, Victorian sloop, RNLI lifeboat exhibition, working ropery and 18th century dockyard adventure. The Historic Dockyard, Chatlam T: 06134 823807 www.chdt.org.uk

2 small avocados 1/2 to 1 tablespoon onion juice 1 chopped canned pimento Juice of 1 lemon Salt & Pepper Lettuce 2 tomatoes, quartered Paprika Peel and mash avocados. Add onion juice, pimento, lemon juice, salt & pepper to taste. Blend well. Arrange lettuce in nests on 4 salad plates. Pile avocado mixture in each lettuce nest. Garnish with tomatoes. Sprinkle paprika on top of each salad. Serves 4

Brigitte Gauci Borda - School of Ballet 20th Anniversary : (Celebrating with SWAN LAKE on the 5th & 6th Dec.09 at MCC) Classical Ballet - Modern Jazz - HIP HOP - Spanish Dance - Contemporary Beginners Courses for adults in Classical Ballet T: +356 2133 0756, 2134 1755, 7934 1755 E: dance@bgbballet.com W: www.bgbballet.com Address: 64, Old College Street, Sliema

Sport Karate & Self Defence for Children. Professional and Qualified Teachers. Education with a difference. T: +356 7953 7924 - 9942 0271 - 2145 3706 W: www.sksmalta.com www.dbsportcentre.com

Piano concerts. Restaurant: pizza, pasta, salad, meat, fish. Air-conditioning La Comedie 107,quai Pierre Scize 5 T: 04 78 39 96 09

Piano concerts. Restaurant: pizza, pasta, salad, meat, fish. Air-conditioning La Comedie 107,quai Pierre Scize 5 T: 04 78 39 96 09

Lille Area La Taverne Ste Marguerite 81, rue de Lille T: 00 33 (0)3 20 39 00 60 www.latavernesaintmarguerite.fr

Lille Area La Taverne Ste Marguerite 81, rue de Lille T: 00 33 (0)3 20 39 00 60 www.latavernesaintmarguerite.fr

Hesdin Area Le Fournil Coupelle-Vielle 2, Rue de Saint Omer T: 00 33 (0)3 321 04 47 13 www.fournil.new.fr

Hesdin Area Le Fournil Coupelle-Vielle 2, Rue de Saint Omer T: 00 33 (0)3 321 04 47 13 www.fournil.new.fr

2 sides spareribs 3 tablespoons brown sugar 2 tablespoons cornflour 1/2 teaspoon salt 4 tablespoons vinegar 4 fluid ounces tomato ketchup 1 small can crushed pineapple 1 tablespoon soy sauce Buy ribs cut into serving pieces. Combine sugar, cornflour, and salt; add the vinegar, ketchup, pineapple and juice, and soy sauce. Cook until slightly thickened, about 5 minutes. Arrange a layer of spareribs in roasting pan. Cover with part of pineapple mixture. Add another layer of ribs and top with remaining sauce. Cover tightly. Bake in moderate oven (350F Mark 4) about 1 1/2 hours. Serves 4

This famous Scottish soup sometimes appears on menus as cockie-leekie. 2 bunches leeks 1 3 1/2 lbs chicken Salt and pepper 1/2 teaspoon nutmeg 1 3/4 pints veal stock or water 1 dozen prunes Wash leeks and cut off green tops. Slice white parts in 1/2 inch pieces. Place half the sliced leeks in a large saucepan with closely-fitting lid. Cut chicken into serving pieces and place on top of leeks. Add remaining leeks and seasonings. Cover with stock. Bring to rolling boiling and skim top. Cover well and simmer until chicken is tender, about 1 1/2 hours. Add prunes 30 minutes before end of cooking. Remove meat from bones and place in soup bowls. Pour soup over chicken. Serves 6 to 8.

2 potatoes 2 turnips 2 carrots 2 sticks celery 3 cabbage leaves 2 spring onions 1/2 lb string beans 6 ounces sweet green peas 2 1/2 pints water 1 ounce butter or margarine Cut vegetables in thin matchlike strips; cook all vegetables for 1 hour in boiling water to which you have added salt and butter. Liquid should be reduced to half its volume For a creme julienne, press the cooked vegetables through a seive and add 4 - 8 fluid ounces single cream or rich milk just before serving. Serves 6 - 8.

Aquarium Lyon 7 rue 5, Dechant 69350 La Mulatiere (B7) T: 04 72 66 65 66 www.aquariumlyon.fr

Aquarium Lyon 7 rue 5, Dechant 69350 La Mulatiere (B7) T: 04 72 66 65 66 www.aquariumlyon.fr

Located in the heart of Hotel-Dieu, the museum is the living memory of the great hospital establishments in the Lyon area and of the medical techniques in use until the beginning of the 20th century. Lyon's Hospital Museum Hotel-Dieu - 1 place de l'Hopital (2nd) - Metro: Bellcour T: 04 72 41 30 42 F: 04 72 41 31 42

Located in the heart of Hotel-Dieu, the museum is the living memory of the great hospital establishments in the Lyon area and of the medical techniques in use until the beginning of the 20th century. Lyon's Hospital Museum Hotel-Dieu - 1 place de l'Hopital (2nd) - Metro: Bellcour T: 04 72 41 30 42 F: 04 72 41 31 42

Jacques Chocolate Museum Rue de l'industrie, 16 4700 EUPEN T: +32 (0)87 59 29 67 E: musee@chocojacques.be W: www.bcb-divisionjacques.be

Jacques Chocolate Museum Rue de l'industrie, 16 4700 EUPEN T: +32 (0)87 59 29 67 E: musee@chocojacques.be W: www.bcb-divisionjacques.be

Take your family off on the road to adventure in Durbuy. You will not be bored, as tailor-made activities are created for you, and for your children. Apart from a trip down the river, included is the passage to the smallest city. There are Treasure Hunts as well as Challenger courses organised. Besides enjoying the peace and quietness of Durbuy. Durbuy Adventure S.A. Rue de Rome, 1 6940 Durbuy T: +32(0)86 21 28 15 F: +32(0)86 21 20 07 E: info@durbuyadventure.be W: www.durbuyadventure.be

Take your family off on the road to adventure in Durbuy. You will not be bored, as tailor-made activities are created for you, and for your children. Apart from a trip down the river, included is the passage to the smallest city. There are Treasure Hunts as well as Challenger courses organised. Besides enjoying the peace and quietness of Durbuy. Durbuy Adventure S.A. Rue de Rome, 1 6940 Durbuy T: +32(0)86 21 28 15 F: +32(0)86 21 20 07 E: info@durbuyadventure.be W: www.durbuyadventure.be

Over 20 years combining professional skills & experience to help fulfill the potential of every student. Classical Ballet Cecchetti Method - Pre- Ballet 3 yrs old to Teachers Diploma - Spanish Dance/ Flamenco - Hip Hop - Contemporary Dance - Jazz (I.S.T.D) - Modern Jazz - Adult Beginners Programme in Classical Dance & Spanish Dance Term commences September 2009 Principles: Mirielle Colerio L.I.S.T.D Monique Pellegrini Petit L.I.S.T.D T: +356 2143 6886 / 2144 8396 M: +356 7906 2604 Address: 222 St.Julian's Road, Birkirkara E: monpp@onvol.net / centacad@maltanet.net

Classical Ballet - Jazz Dance - Spanish / Flamenco / Contemporary - Hip-Hop/ Commercial / Irish Dance College of Jazz Dance No3, St. Michael Street, San Gwann SGN 2301 T: +356 2137 5130 / 7942 1864 E: coljazzdance@melita.com

Olivia Dow School of Russian Ballet Children aged 3 and over are welcome T: +356 2142 2592 / 9947 4127 E: news@oliviadow.com

Join one of our dance classes Kids -Juniors - Youths - Adults Godfrey & Carmen School of Dancing T: +356 382262 / 7955 5655 / 7947 0318 E: gattdanza@onvol.net

12 year old ginger and white, neutered cat Missing since 8th September Area Triq il-Ward, Madliena T: +356 2137 5334 / 9927 8856

The Malta international airshow is back on 26th and 27th September Get tickets now from Valletta/St.Julian's/Sliema/B@Kara/MIA/Bugibba/Gozo/Bay Street

Valletta Boat Show 24 - 27 September 2009 Live entertainment every evening Opening Times: Thursday 6pm - 11pm Friday 6pm - 11pm Saturday 11am - 11 pm Sunday 11am - 11pm

Drama for children and the final production with the real Bob The Builder March 13th & 14th 2010 2 hrs every Saturday starting 3rd October T: +356 2189 5072 / 7991 8857 E: info@curtainraiser.org. W: www.curtainraiser.org

Notte Bianca Lejl Imdawwal Valletta . 3 October 2009 Free admission to all performances and museums in Valletta www.nottebiancamalta.com info@nottebiancamalta.com

Training sessions for children aged 6 to 15 in Mosta Synthetic Turf pitch with excellent facilities Special and Individual Attention Season starting in October T: +356 9947 0423 +356 9945 9607 www.premiersschooloffootball.com

Valletta Waterfront Presents American Muscle and Showcars Another exciting date in the Roaring Sundays calender organised in conjuction with the American Auto Club Malta. Displaying an eclectic mix of American muscle and showcars including a 2008 Dodge Ram Pickup. The highlight of the show will be a 1969 Dodge Charger, an exact replica of the General Lee from the famous TV series The Dukes of Hazzard Sunday 20th September 2009 from 8.pm onwards www.vallettawaterfront.com

Group Coaching for Children, Teens & Adults Beginners & Intermediate Levels Commencing 4th October 2009 Birkirkara Tennis Club T: +356 9947 2349 E: birkarkaratennisclub@hotmail.com W: www.btcbtc.com

Ta' Cetta Restaurant is set in the heart of prestigious village of Gharghur, near the main square and its church. Specialising in traditional Maltese cusine and its fenkata meals. Sunday lunches between 12.00 & 3.00 Address: No. 3 Triq San Bartimlew Ghaghur, Malta T: +356 2141 8485 E: info@tacetta.com W: www.tacetta.com

Ta' Cetta Restaurant is set in the heart of prestigious village of Gharghur, near the main square and its church. Specialising in traditional Maltese cusine and its fenkata meals. Sunday lunches between 12.00 & 3.00 Address: No. 3 Triq San Bartimlew Ghaghur, Malta T: +356 2141 8485 E: info@tacetta.com W: www.tacetta.com

1 3/4 pints home made stock: beef or chicken 1 large avocado , peeled 3 tablespoons finely chopped parsley 3 tablespoons sherry Heat stock to boiling point, keep warm. Put avocado pulp through sieve. Stir avocado pulp, chopped parsley and sherryinto hot stock. Note: Do not heat soup with avocado pulp over direct heat. The flavour of the avocado is spoiled by too much heat.

1 small green pepper, cut into short thin strips. 150 g mushrooms, thinly sliced 1 medium zucchini, thinly sliced 1 tablespoon oil 4 mini pizza bases 2/3 cup napolitaine pasta sauce 410 g artichokes, drained and quartered 130 g can corn Kernels, drained 1 cup grated mozzarella cheese Preheat oven 210C. Brush two baking trays with oil or butter. Heat oil in frying pan and cook the pepper, mushrooms and the zucchini for 3 minutes. Spread pizza bases with the sauce. Top with the cooked vegetables, artichokes and corn. Sprinkle the mozzarella cheese. Place on the prepared trays and bake for about 15 - 20 minutes until cheese is melted and the bases are crisp. Serve immediately.

1 small onion, finely chopped 300 g large silverbeet leaves 1/2 cup grated cheddar cheese 140 g fetta cheese, crumbled 1 egg, lightly beaten 2 teaspoons oil 2 sheets ready-rolled puff pastry 1 egg, lightly beaten, extra First preheat oven hot 210C (190C gas) Brush two oven trays with butter or oil In a pan fry onion in some oil. In a large bowlwash the silverbeet leaves and tear into pieces. Place in a pan, cover , until soft. Take handfuls of the softened leaves, squeeze off juice and add to the cheese mixture, mix well. Add the egg and combine throughly. Cut each pastry sheet into four squares, divide the mixture between the squares. Fold over to form triangles. Brush with extra beaten egg and place on prepared trays. Bake 25 minutes, until golden.

Kayak Down The Lesse "Kayaks Libert" Spend a day amid nature and enjoy the peace and quiet while safely aboard one of our yellow-and-white, flat bottomed kayaks. Kayaks Libert Quai de Meuse, 1 5500 Dinant T: +32 (0)82 22 61 86 E: robert.libert @busmail.net W: www.dinatourism.com

Kayak Down The Lesse "Kayaks Libert" Spend a day amid nature and enjoy the peace and quiet while safely aboard one of our yellow-and-white, flat bottomed kayaks. Kayaks Libert Quai de Meuse, 1 5500 Dinant T: +32 (0)82 22 61 86 E: robert.libert @busmail.net W: www.dinatourism.com

Leisure centres with swimming pools. In fine weather offers also open-air swimming. Other leisure activities are also offered. Aqua-Walibi Wavre Tel: +32 (0) 10 42 16 03 E.Mail : info-wbe@cda-parks.com Web: www.walibi.be

Leisure centres with swimming pools. In fine weather offers also open-air swimming. Other leisure activities are also offered. Aqua-Walibi Wavre Tel: +32 (0) 10 42 16 03 E.Mail : info-wbe@cda-parks.com Web: www.walibi.be

At Dex Workspaces : Projects and Design Services Flooring ExecutiveAnd Directional Furniture Classic Furniture and many, many more...... Mdina Road, Qormi, Malta QMR 9011 T: + 356 2277 3000 E: info@dex.com.mt www.dex.com.mt

Tang Cheng, Cantonese Restaurant Besides the set menu, the Restaurant offers : Starters, Soups,Duck, Fish and Seafood, Pork and Spare Ribs, Chicken, Beef, Sizzling Meats, Lamb, Vegetables, Rice, Noodles and Rice Noodles and to top it all the 'Desserts' Opening Hours: Except Mondays Lunch from 12.00 to 14.00 Dinner from 18.00 onwards Address: Rabat Road, Marsalforn, Gozo MFN 9013 Tel: +356 21 555 075 Mob: +356 7955 4830

Tang Cheng, Cantonese Restaurant Besides the set menu, the Restaurant offers : Starters, Soups,Duck, Fish and Seafood, Pork and Spare Ribs, Chicken, Beef, Sizzling Meats, Lamb, Vegetables, Rice, Noodles and Rice Noodles and to top it all the 'Desserts' Opening Hours: Except Mondays Lunch from 12.00 to 14.00 Dinner from 18.00 onwards Address: Rabat Road, Marsalforn, Gozo MFN 9013 Tel: +356 21 555 075 Mob: +356 7955 4830

Delightful Spa Town built around a lake in the middle of a dorest. Visit: Casino, health and fitmness centre, woodland walks. Place du Marche' BP 32 61140 Bagnoles De L'Orne T: 00 33 (0) 2 33 37 85 66 F: 00 33 (0) 2 33 30 06 75 E: bagnolesdelorne.tourisme@wanadoo.fr www.bagnolesdelorne.com

Delightful Spa Town built around a lake in the middle of a dorest. Visit: Casino, health and fitmness centre, woodland walks. Place du Marche' BP 32 61140 Bagnoles De L'Orne T: 00 33 (0) 2 33 37 85 66 F: 00 33 (0) 2 33 30 06 75 E: bagnolesdelorne.tourisme@wanadoo.fr www.bagnolesdelorne.com

Overlooking the Bay of Mont St. Michel, this is the town where Henri 11 made public penance for the murder of Thomas Beckett. Visit The Mont Michel Abbey manuscripits in the brand new exhibition. Hotel de ville, BP 238, 50302 Avranches T: 00 33 (0)2 33 58 00 22 F: oo 33 (0)2 33 68 13 29 E: tourisme@avranches.fr www.ot.avranches.fr

Overlooking the Bay of Mont St. Michel, this is the town where Henri 11 made public penance for the murder of Thomas Beckett. Visit The Mont Michel Abbey manuscripits in the brand new exhibition. Hotel de ville, BP 238, 50302 Avranches T: 00 33 (0)2 33 58 00 22 F: oo 33 (0)2 33 68 13 29 E: tourisme@avranches.fr www.ot.avranches.fr

If you are in need of: Plastering, Painting, Building Aterations, Electrical, Plumbing & Hi-Up Service. Leinad Construction Mob: +356 7986 3172 Leinandconstruction@yahoo.com

Moon (The) Hotel Rue de la Montagne 4bis - 1000 Bru T: +32 2 508 15 85 F: +32 2 508 15 85 E: hotelthemoon@hotmail.com W: www.memon-hotels.be

Moon (The) Hotel Rue de la Montagne 4bis - 1000 Bru T: +32 2 508 15 85 F: +32 2 508 15 85 E: hotelthemoon@hotmail.com W: www.memon-hotels.be

Sitting on the Birzebbugs coastline overlooking the bay, looking across the waves from Ferretti's terrace is like peeking out of a coastal fort of old. This elagant restaurant was originally a gun-battery, cinverted into the atmospheric and distinguished dining venue. The original architecture was retained. The premises are not only unique but the restaurant specialises in Italian cuisine. The restaurant also features a chill-out winr bar area. Ristorante Ferretti, Triq il-Qajjenza, Birzebbuga T: +356 2165 0247 E: info@ristoranteferretti.com.mt W: www.ristoranteferretti.com.mt

Sitting on the Birzebbugs coastline overlooking the bay, looking across the waves from Ferretti's terrace is like peeking out of a coastal fort of old. This elagant restaurant was originally a gun-battery, cinverted into the atmospheric and distinguished dining venue. The original architecture was retained. The premises are not only unique but the restaurant specialises in Italian cuisine. The restaurant also features a chill-out winr bar area. Ristorante Ferretti, Triq il-Qajjenza, Birzebbuga T: +356 2165 0247 E: info@ristoranteferretti.com.mt W: www.ristoranteferretti.com.mt

250 g Fettucine 4 mushrooms, sliced 1/4 green pepper 100 g bacon 100 g shrimps 12 fresh mussels 100 g calamari rings some soya sauce Boil the fettucine. Stir fry all except the soya sauce. Add all to the fettucine and splash some soya sauce, salt and pepper.

At her old farmstead, Mme. Dewinter invites you to book a session of Swedish massage for the sake of the wellbeing of your body and your spirit. The place is perfect for laid-back relaxation, with a meticulously appointed massage room with wood and linen decor. MMe Dewinter Williame 15 rue de Glageon, Feron T: 00 33 (0)6/78/26/88/50

At her old farmstead, Mme. Dewinter invites you to book a session of Swedish massage for the sake of the wellbeing of your body and your spirit. The place is perfect for laid-back relaxation, with a meticulously appointed massage room with wood and linen decor. MMe Dewinter Williame 15 rue de Glageon, Feron T: 00 33 (0)6/78/26/88/50

Ricochet Le Touquet 49, Rue de Paris T: 00 33 (0)3 21 06 42 36 www.ricochet-letouquet.com

Ricochet Le Touquet 49, Rue de Paris T: 00 33 (0)3 21 06 42 36 www.ricochet-letouquet.com

3 large oranges 1/2 oz powdered gelatine 1-2 oz sugar Remove just the 'orange' part of the peel. Simmer in 1/2 pint water for 5 minutes and strain. Add orange juice to this liquid and top up with water to make 1 pint. Blend the powdered gelatine with 2-3 tablespoons of this liquid Heat the rest and pour over gelatine Add sugar, stirring until dissolved.

For the rice: 1 large onion, peeled and thinly sliced 2 oz butter 8 oz long grain rice 1 1/4 pints chicken stock For the curry: 12 oz cooked turkey, chicken or capon cut into pieces. 1 oz margarine 1 oz plain flour 1 level teaspoon curry powder 1/4 pint chicken stock 2 hard-boiled eggs, shelled and chopped 2 tablespoons mango chutney Melt 2/3 of the butter,in a pan, add the onion. Add the rice and when the grains are opaque stir in the stock. Bring the liquid to the boil, reduce heat and simmer until all liquid is absorbed and rice is tender. Curry sauce: Melt the margarine, add the flour and cook over a medium heat until they start to get brown. Mix in the curry powder. Gradually add the stock and when the sauce is smooth bring it to the boil and simmer until it thickens. Stir in the meat and hard-boiled eggs and the chutney. Serve the sauce over the rice.

100 g margarine 100 g sugar 2 eggs 175 g sel raising flour 25 g cocoa 2 tablespoons marmalade 50 g porridge oats Cream margarine and sugar well, beat in the eggs. Fold in the sieved flour, cocoa add marmalade. Roll teaspoons of mixture in oats and place on a greased baking tray. Bake in an oven Gas Mark 6, 400F, 200C for about 15 minutes. Makes about 30

2 lemon jellies 1/2 pint boiling water 1/4 cup dates 1 pint milk 3 tablespoons cocoa 1 tablespoon sugar 1/2 cup raisins 1/2 cup chopped nuts 2 egg whites Make a smooth paste with cocoa, sugar and a little milk. Put the rest of the milk in a pot together with the chopped fruit. When slightly cooked, add paste. Dissolve the jellies in 1/2 pint water and add to the chocolate mixture and stir. Remove from heat to set. Add nuts. When cool fold in the stiffly beaten egg whites. Pour into a mould to set.

1 Tangerine jelly 1 Lemon jelly 2oz. Brown Breadcrumbs 7 oz thick cream 1/2 lb Apple puree with 3 oz sugar 1/2 lb (sweet) Mincemeat Pinch cinnamon and nutmeg 1 0z butter. Dissolve both jellies in 1 pint hot water. Cool. Simmer apple puree', butter mincemeat and spices together for 10 to 15 mins. Cool Stir together with the breadcrumbs and beaten cream. Mix all ingredients well. Place in a pudding bowl. Refrigerate. Turn out and decorate with piped roses of cream.

Sit outside or indoors and enjoy our exquisite wines or bite to eat, stroll through exotic gardens and relax in style. Mistral Cafe' & Wine Lounge T: +356 2158 5808 + 356 7958 5808 info@mistrallounge.com

Sit outside or indoors and enjoy our exquisite wines or bite to eat, stroll through exotic gardens and relax in style. Mistral Cafe' & Wine Lounge T: +356 2158 5808 + 356 7958 5808 info@mistrallounge.com

IR- Rokna Church Street, Paceville, St. Julian's T: + 356 2138 4060 E: info@roknahotel.com W: www.roknahotel.com

IR- Rokna Church Street, Paceville, St. Julian's T: + 356 2138 4060 E: info@roknahotel.com W: www.roknahotel.com

Hugo's Tapas St. Augustine Street, St. George's Bay, St. Julian's T: + 356 2138 3634 E: info@hugotapas.com W: www.hugotapas.com

Paridiso offers a unique opportunity foa an unforgettable day in the company of wild animals. Only a short journey, you will be able to meet giraffes, zebras, sea-lions, lemurs and squirrel -monkeys. "Ganesh's Kingdom" an authentic Indonesian garden covering almost 7 hectares. Parc Paradiso Domaine de Cambron 7940 Brugelette T: +32(0)68 25 08 50 E: info@papadiso.be W: www.paradiso.be

Paridiso offers a unique opportunity foa an unforgettable day in the company of wild animals. Only a short journey, you will be able to meet giraffes, zebras, sea-lions, lemurs and squirrel -monkeys. "Ganesh's Kingdom" an authentic Indonesian garden covering almost 7 hectares. Parc Paradiso Domaine de Cambron 7940 Brugelette T: +32(0)68 25 08 50 E: info@papadiso.be W: www.paradiso.be

The large hotel garden not only provides our kitchen with fresh produce and herbs, but its inimitable Gozitancountryside flair invites you to a pleasant Sunday stroll after lunch. Kempinski Hotel San Lawerenz Triq ir-Rokon, San Lawrenz, Gozo T: +356 2211 0000 E: info.sanlawrenz@kempinski.com W: www.kempinski-gozo.com

Central to the horse-breeding area. Also known for its lace-making (Point d'Argentan). Visit the Churches of Saint Germain and Saint Martin. Place du Marche', BP 205, 61200 Argentan. Tel: 00 33 (0)2 33 67 12 48/ Fax 00 33 (0) 33 39 96 61 E.Mail: tourisme.argentam@wanadoo.fr www.argentan.fr

Central to the horse-breeding area. Also known for its lace-making (Point d'Argentan). Visit the Churches of Saint Germain and Saint Martin. Place du Marche', BP 205, 61200 Argentan. Tel: 00 33 (0)2 33 67 12 48/ Fax 00 33 (0) 33 39 96 61 E.Mail: tourisme.argentam@wanadoo.fr www.argentan.fr

Charming town on the banks of the Seine, dominated by Chateau Gaillard, the 12th century fortification built by Richard thee Lionheart. Rue Philippe Auguste, BP 242, 27702 Les Andelys Tel/Fax 00 33 (0)2 32 54 41 93 E.Mail: otsi.andelys@wanadoo.fr www.ville-andyleys.fr

Charming town on the banks of the Seine, dominated by Chateau Gaillard, the 12th century fortification built by Richard thee Lionheart. Rue Philippe Auguste, BP 242, 27702 Les Andelys Tel/Fax 00 33 (0)2 32 54 41 93 E.Mail: otsi.andelys@wanadoo.fr www.ville-andyleys.fr

Malta's only Authentic Italian 52 cm Pizza Pizza by Luca EXPRESS. Tel: + 356 2701 6190 + 356 2780 0400 Paceville Take Away St. George's Road St. Julian's Take Away Santa Rita's Steps Msida Restaurant & Take Away P. Debono Street www.pizzabyluca.com

Malta's only Authentic Italian 52 cm Pizza Pizza by Luca EXPRESS. Tel: + 356 2701 6190 + 356 2780 0400 Paceville Take Away St. George's Road St. Julian's Take Away Santa Rita's Steps Msida Restaurant & Take Away P. Debono Street www.pizzabyluca.com

Lupanara Wine Bistro offers spectuclar views of Fort St. Angelo's bastions in a snug atmosphere and plush environment. Tel: +356 7947 8971

Lupanara Wine Bistro offers spectuclar views of Fort St. Angelo's bastions in a snug atmosphere and plush environment. Tel: +356 7947 8971

Why not join the Swieqi Fun Race organised by "The Local Swieqi Council" on the 11 September at 7.30 p.m. At Triq is-Swieqi Opposite the Garden For more information contact: Swieqi Local Mayor tel: +356 21373939, +356 21370199 Mayor Ms. Carmen Said : Mob. +356 79231970 Mr Noel Muscat : Mob. +356 7946 6393

1 large grapefruit 25 g butter, softened 25 g soft brown sugar 1 glace' cherry, to decorate. Cut the grapefruit in half, loosen the segments. Put each half into a dessert dish. Mix the butter and sugar, divide between the two grapefruit. Microwave for 2 minutes, at 100%. Serve immediately. Decorate with the cherry. Serves 2

The Greatest Event in Gozo is Back. Delicata Classic Wine Festival. At Nadur, Gozo 4, 5 & 6 September www.delicata.com