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Saturday, 23 July 2011. 250g 1 punnet strawberries, washed, hulled, halved. 2 tbs Cointreau liqueur. 60g good-quality dark chocolate. 3 tbs double thick cream. Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate. Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Set aside until serving. Monday, 13 June 2011. Warm Goats Cheese Salad. Goat cheese - 8 slices. 14 tea.

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fabulously french recipes

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Saturday, 23 July 2011. 250g 1 punnet strawberries, washed, hulled, halved. 2 tbs Cointreau liqueur. 60g good-quality dark chocolate. 3 tbs double thick cream. Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate. Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Set aside until serving. Monday, 13 June 2011. Warm Goats Cheese Salad. Goat cheese - 8 slices. 14 tea.

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This web page fabulouslyfrenchrecipes.blogspot.com states the following, "250g 1 punnet strawberries, washed, hulled, halved." We saw that the webpage said " 3 tbs double thick cream." It also said " Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate. Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Monday, 13 June 2011. Goat cheese - 8 slices."

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