French Table at our Intercultural Day 2012

June 16, 2012

 

Brioche

What was on display at the French table

  • Home made crépes  made the traditional Breton way
  • Home-made brioche and liquid caramel (both made by Marie Roche)
  • Sauisson (dry sausage)
  • Crépes
  • Rasberry and lemon’tisane’ (tea)
  • Soap from Marseilles
  • Dior perfume
  • Sirop de goenadine (Syrup/squash)
  • Pastis
  • Biscottes
  • Créme de cassis (blakcurrant liquer)
  • Poulain Hot Chocolate
  • Facial ream from Loréal
  • Map of France with 14 points of interest
  1. Eiffel Tower
  2. Versailles
  3. Tunnel?Eorostar France/UK
  4. Chardlain Bull
  5. Mont Blanc
  6. Ski/Alpes
  7. St. Tropez
  8. Provene/ Lavander
  9. Lourdes
  10. Plage des Landes
  11. Wines of Bordeux
  12. Chteaux de la Loire
  13. Ponte du Raz- Brittany
  14. Camembert from Normandy

Photos of Eiffel Tower, Versailles, Fete de la Musique 9yearly nation-wide music festival)

Recipe for Brioche

500mg flour

125g sugar

2 full eggs and 1 yoke

2 soup spoons of cream fraiche

1 tea spoon salt

25g yeast

75g butter

130 ml warm milk

1 spoon orangr blossom

1 spoon rum

30 mins kneading (can be done in bread machine)

Leave it rise over nightunder a wer tea towel.

Next day knead again to get the air out of the dough. Divide in 3 pieces and amke a plait. leave it rise for 1 0r 2 hours in a warm place.

Oven 180 degrees.

Mix another yoke with a little milk to spread over the loaf before baking.Protect the loaf with baking paper to avoid burning. Bake for 25 minutes. Leave it completely cool down before cutting.

Thanks to Marie Roche for providing the French table and givng us all this information

Entry Filed under: 1st Class Ms Crowley 2011-12,3rd & 4th Ms Fitzpatrick 2011-12,4th & 5th Mrs O'Callaghan 2011-12,5th & 6th Mrs Creedon 2011-12,English Language Class,Jun & Sen Inf Ms Cronin 2011-12,Junior Infants Ms Twomey 2011-12,Junior Infants Sr Mary 2011-12,Ms O'Regan 1st & 2nd 2011-12,Parents Association,Sen Inf Ms Mangan 2011-12. .



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