Centre Travel

Most souflfles are based on a sauce made with egg yolks and whisked egg whites and are very easy to make if the following points are heeded. 1. Use a straight-sided dish so that the mixture can climb up the sides as it cooks. If you haven't a souffle dish a straight- sided casserole type dish can be used. For a cold souffle, prepare the dish by securinga band of double thickness greaseproof paper round the outside of the dish so that it extends at least 2 inches above the rim. Staned the dish on a baking tray before arranging the collar round it to make sure the paper stands straight as an extension of the dish sides and overlaps slightly. Secure with a sticky tape. 2. Preheat the oven and a baking sheet. A souffle needs instant bottom heat so stand it on the baking sheet in the centre of the oven. Give it plenty of room to rise - so remember to remove the top shelf. 3. Very carefully seperate the whites and yolks of the e...

Home-made biscuits are very easy to make. There are, however,certain rules to remember. 1. Biscuits should not rise like cakes, so unless there is anything to the contrary in the recipe, it is always better to use plain flour. 2. Do not be afraid of handling the dough, it can be kneaded well and rolled firmly. You will find it extremely helpful to do both. Keep your hands as warm as possible. 3. Avoid using too much liquid in biscuit recipes as this causes the mixture to spread badly tends to make the biscuits soft instead of crisp right through the middle. 4. Most biscuits should cool on the baking tins as this helps to crisp them. It saves baking twice, which used to be the rule for biscuit making. 5. If in doubt as to baking terperature, use a moderate oven - the biscuits should be crisp right through, not just browned on the outside. 6. Use ungreased trays except where otherwise stated.

6oz shortcrust pastry 1 (3 1/2 -oz ) can salmonb(drained) 2 oz mushrooms, sliced 2 eggs, beaten salt, pepper and parsley Roll out pastry to line an 8-inch flan dish. Line with foil and baking beans. Bake gas Mark 6, 200 C (400F) for 15minutes. Place drained , flaked salmon in base and cover with mushrooms. Beat together eggs and milk. Stir in cheese, seasoning and parsley. Pour into flan. Bake 20 - 30 minutes until filling is set. Serve hot or cold .

275 g packet frozen Spinach 4 slices ham 50 g cheese, grated 2 heaped tablespoons Marvel Cook spinach as directed then spread into an oven-proof dish. Place rolled up ham slices on top. Mix the cheese and Marvel with 5 tablespoonsful water, coat ham and grill until golden brown, or cook in a hot oven for 20 minutes.

An experienced guise will show you how the snails are raised, "coupling" (a must-see !) to the fattening. weighing and preparation for eating. The visit ends with a tasting. An educational, yet enjoyable introduction to this friendly animal's behaviour. Escargotiere De Warnant Rue de La Gare, 2 5537 Warnant (Anhee) Tel: +32(0)82 61 23 52 eric-frolli@hotmail.com www.molignee.be