Fabulous Food

A holiday post is not complete without a review of the food which astounded us along the way. We were searching for a lunch place in a small village outside Colmar when Duncan spotted these absolutely huge loaves of bread - at least a metre long! A cold wind was blowing in this hillside town, so Duncan put his hoodie on - not a fashion trend very common in France.

Suprisingly Duncan's photos contain no photos of food - just boring old churches. Gaz took this one of us when we had champagne in the park to mark the end of the marathon trip.

Here's Kerre and Gaz handing out the good champagne and croissants in the park under the Eiffel Tower - so we can cross that off our Bucket list.

First night on the boat and the desert was a symphony of flavours!

Cheese at the Colmar Market. Munster was the big regional favourite, but a huge range available.

Easter Cakes and Chocolate confectionary were fantastic - too good to eat!

These croissants and custard filled pastries were HUGE. Sometimes I managed to knock one back at breakfast.

This sort of rum baba was as close as we got to any sort of Hot cross bun. This was served on the boat on Easter Sunday.

We had dinner at L'Apostrophe in Reims and I ordered the profiteroles! Nah even I couldn't do this.

Our first night in Budapest we went to a small cafe with a very helpful waiter. I had the Hungarian Goulash - you may be able to discern the unusual little bucket that this soup came in. Spent about 20minutes picking my teeth after this "soup"

Next day Duncan decided to give the goulash a go at another restaurant.

I really enjoyed this meal - a crepe filled with a chicken mixture and smothed in a sweet, mild paprika sauce

Barbara and Frank at the Weltenburg Abbey where the Benedictine monks specialise in making a rich dark beer. This was accompanied by a huge bread salted pretzel. We wished we walked or cycled up the pretty Danube Gorge to burn off the calories!

In Vienna we went to Schonbrunn Imperial Palace and had an apple strudel making lesson. The crust is made very thin like the Italian pizza bases (see below) and the apple was not prebaked. It was an enjoyable session with a good big chunk to try.

Yes the white sheet he is holding up is the crust - and you can see a written page through it!

It's certainly amazing what we ate over there. Very few green veges, just hydrophonically
grown salads. Meat - often duck or rabbit - and bread was the order of the day. Luckily we were so busy that we had only put on one kilo a piece when we got home.