Patsie’s Crème brûlée

Crème Brulée

Preheat the oven to 140°C (284°F).
Cut the Rhubarb in medium sized pieces. Add butter, sugar and the Rhubarb in a pan and bring to a medium heat, cook until tender. Divide the Rhubarb over 6 rather low ramekins.
Bring a wide and rather low pan with some…

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Spotlight on Champagne, II

more bubbles…
Once you discover champagne, there is no turning back. This is part 2 of our story, the story of 2 Belgians that bought a ship, started cruising the champagne area and fell in love with it. As I told you in part 1: “Discovering Champagne”, we already learned that champagne is not just bubbles served at festive occasions, it can also be paired with food. Off we went into an exiting exploration of this heavenly drink…

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Patsie’s cauliflower tabbouleh

Start with the cauliflower, then the baby cucumbers, the radishes, the almonds, the capers. Put them in nice big salad bowl.
Make the lemon zest. Peel the yellow skin, without the white (it’s bitter) from the lemon. Slice the skin in very thin fries. Put them in a pan with some water and bring to the boil for 3 minutes. Pour through a sieve. Press the lemon and add zest, the juice and some sugar back in the pan. Bring to the boil, lower the heat and let it candy till lightly sticky with still some juice left…

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A visit to Belleau Wood

US Marines memorial.
During our Champagne cruises, especially with American visitors, we include an excursion to the Belleau Wood memorial site. The small village of Belleau is best known for the battle that was fought here in june 1918. This battle effectively stopped the German advance during the 2nd battle of the Marne. It was also…

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