Wicce

After 8 years we have decided to return permanently to the U.K.  It's been a real adventure living in France, and we have enjoyed every moment of it - it's been a pleasure and a privilege - but it's time to return to our own culture.  I would just like to thank everyone on the Forum for their interesting postings and the general air of support - particularly over the Health crisis!   So, it's bye bye from us - have a great time to the rest of you.

Yes, Chancer, a hand held beater would be fine.  It's only to emulsify the milk and butter together - doesn't matter how you do it.

I've had this problem with French cream for years - don't bother with it any more.  If you want a cream that will whip to whatever consistency you want, then do this.... Melt 1/4 lb. of unsalted butter in 1/4 pint entire milk (NOT Bridel - it smells of goat).  Bring almost to the boil.  Cool a bit and then whisk it in a liquidizer for 1 minute.  Set in a fridge to chill.  When you want to use it, whip until you get the right consistency.  It has never failed me - tastes great and you can add flavouring without any problem.

Just getting all our pet's passports up to speed for a return to the UK, and I noticed on the DEFRA site that the Vet's stamp must be any colour except black!    All of our Vet's stamps are black!  Has anyone experienced any difficulty with the Black Stamp Police at the port?

Give it a go, Water Rat.  Nothing venture and all that stuff.

O.K., Chaps, this is what you do.    You need a liquidizer or a blender. 1/4 pound unsalted butter 1/4 pint entire milk (red top) - try to avoid using Bridel milk, it seems to smell of goat! In a saucepan gently heat the milk and melt the butter in it without boiling.  When butter is dissolved remove pan from heat and leave to cool for a minute or so then pour mixture into liquidizer.  Blitz for a minute to emulsify mixture.   Transfer mix to bowl and cool until cool enough to put into fridge - cover to avoid picking up smells.   When you need to use it, whisk until it is the thickness you need.  It will take flavourings like liqueurs or sugars, etc.   I use it to fill cakes and suchlike, and it makes great fools.   You cannot cook with it, however, as it would split as the heat hits the butter.  It tastes delicious, and I can honestly say it has never let me down. Happy cooking.

I have lost all patience with French cream - useless stuff!  Now "make" my own with entire milk and butter.  I'll tell anyone who wants to know how to do it - it NEVER lets me down when I need whipped cream!

Wash your mouth out, Jonzjob!

True, Cooperlola, true.   Unfortunately, we have two horses allergic to dust in straw - nice expensive dust-free bedding needed there - and one who has somehow become allergic to something in  hay - so he needs a hay-free feed.   Honestly!   Who'd have horses!

Horse feed.  The stuff we use - if we can find it here - is over three times more expensive in France.   It's cheaper to go back to the U|K with a trailer - more than covers the cost.   And....we get to pick up any other goodies as well.   Such a shame as we would happily pay reasonable prices in France.

Awww!   What a gorgeous puppy.  If he was nearer to Brittany we'd consider taking him.

Just to let you know that we have today received a letter from our CPAM in St. Brieuc advising that our cover has been extended beyond 31st March 2008 under the residency rule.   You can imagine our relief.

I think the main problem with the beef here is that it isn't hung for long enough.  Bright red meat is a real giveaway - probably just come off the hoof!  That and the habit of cutting away every bit of fat (the taste-giving part of the meat).  Oh for a nice rolled sirloin or a bit of slow-roasted brisket!

I would agree with Desiree, Cheminot.  It's a good sized potato and keeps well; can also be used for most culinary purposes.  Charlotte for new potatoes.

A BIG YIPPEE, WHOO HOO AND HEARTFELT THANKS  to all those who have worked their butts off trying to sort thia matter out.   It just goes to show what can be achieved by a load of stroppy British Expats.  Congratulations to you all.   If I could buy all of you a drink I would.