November News from Active Gourmet Holidays
GIVE THE GIFT OF "FOODIE TRAVEL"! November 2015

  Active Gourmet Holidays Greetings from Active Gourmet Holidays!

The holidays are fast approaching and what better way to say I LOVE YOU than to give a culinary vacation to that person in your life that is passionate about food and travel? Choose from Italy, France, Greece, Spain, Portugal, Peru or Morocco. 

November's newsletter features a 3 night stay in Provence "Captivating Provence", a day cooking class experience in the South of France "Culinary Escapes in the South of France
" and a 5 night stay in Andalusia, Spain " Los Pueblos Blancos of Andalusia". 

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For more information on specific tours or pricing, please email  Jo-Ann Gaidosz at joann@activegourmetholidays.com or visit our website at ww.activegourmetholidays.com .
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add  info@activegourmetholidays.com to your Address Book or "Known Senders" list!
 

AGH Nov 2015 News Captivating Provence Captivating Provence 
Luberon, France - 3 nights
Available May to December  (excluding July and August)
 
Treat yourself to a three night stay in a Relais and Chateaux accommodation in the Luberon. Enjoy cooking classes from a talented two star chef, wine tastings and gourmet meals. This is a perfect little escape if you'd like to visit other parts of France with a short stay in this beautiful area of Provence.

AGH Nov 2015 News Culinary Escapes South of FranceCulinary Escapes in the South of France
Uzés, France
Available April through October  

Looking for a fun, convivial foodie loving, learning experience in the south of France? Join us for a taste of Provencal and Mediterranean cuisine at a cooking school with hands on lessons taught in English by a French chef who has more than 30 years of food experience. Choose from a market class, a cheese and wine pairing course, a fish and seafood class and if you have a small group, why not arrange a private cooking class? !


Nov AGH News - Los Pueblos Blancos Los Pueblos Blancos of Andalusia
Estepona/Marbella, Spain - 5 nights  
Available year round

Explore the beautiful and impressive white washed villages (los pueblos blancos) of Andalusia while also partaking in healthy, hands-on organic cooking classes at a beach villa in an open kitchen facing the beautiful blue Mediterranean Sea. Your hostess not only speaks Arabic, French, English and Spanish, but  is a passionate cook and advocate of healthy, organic food.


  Client Testimonial 

"BON APPETIT BRITTANY"    

Nov 2015 AGH News - Client Remark  
    
  "A thoroughly enjoyable and educational experience. The week long cooking school was one of the best trips I have been on and the experience was all because of the host and his ability (and patience) in sharing his knowledge and skill. The location of the school is idyllic and within an hours drive of several different sites. Bring a healthy appetite, camera, shoes (to walk some of it off!) and the desire to have fun and to prepare and eat great food and you won't be disappointed!"

 RECIPE OF THE MONTH

BLINIS WITH SMOKED SALMON 
(" French Cookery ClassesProgram

Ingredients
  • 175g (3/4 cup) wholemeal flour
  • 1 tbs caster sugar
  • ½ tbs salt
  • 100g (3.5 oz.) butter (melted)
  • 2 eggs
  • 105ml (1/2 cup) full fat milk
  • 5g fresh yeast
  • 2 tbs fresh dill chopped
  • crème fraîche to garnish
  • smoked salmon (½ slice per blini)
Nov 2015 News - Recipe French Cookery Classes

Method

1. In a large mixing bowl add the flour, sugar, salt, melted butter and the two egg yolks (reserve the egg whites for later).

2. Warm the milk until it is medium hot, it must not be scalding, dissolve the yeast into the warm milk with a whisk.

3. Beat the milk into the bowl with the dry ingredients, butter & yolks and beat until smooth. Leave in a warm place to prove until it has doubled in size.
4. Beat the egg whites until they form peaks, then fold into the mixture with the chopped dill.

5. Heat a non-stick frying pan with about ½cm of cooking oil until it is hot and then using a teaspoon, drop spoon-fulls of the mixture into the pan. Cook until golden brown on both sides then transfer to absorbant paper towels to rest until you are ready to use.

6. To fold the smoked salmon, first cut the salmon into a strip approx 10cm wide, then holding both ends, twist one end and then gently wrap it around your finger. Place carefully on your blini, garnish with a bit of crème fraîche and a sprig of dill.

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Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: info@activegourmetholidays.com
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays