The 19th AGM was held at Moutiers-les-Mauxfaits on 16th September. 28 members and a guest were present. 4 new candidates were elected onto the committee: Sharon Blanchard, Nadine Da Silva, Nadine Diez and Nelly Roy. The subscription rate has been … Continued
On a lovely sunny Sunday afternoon around 50 members and guests enjoyed the annual BBQ at la Nante. Pascal and Derek cooked sardines, chicken and sausages which were enjoyed together with a wide range of salads made by members. Equally, … Continued
Sunday 23rd June was sunny boating weather and 17 members rowed the small boats around part of the Marais Poitevin from l’embarcadère. 24 members met for lunch at le Débar’c before the rowing. A happy afternoon with a range of … Continued
Over 35 members of the association gathered at the picnic area of the skate park of Faute sur mer at 10 AM on Sunday 26 May 2024. With the perfect walking weather, we set off along the embankment of the … Continued
Sunny weather and lots of plants and books gave members plenty to talk about. A happy afternoon was spent at la Nanté where members exchanged ideas and knowledge on a range of shrubs, flowers and vegetable growing with a cup … Continued
AFB members had a very lovely afternoon bowling at le Teq in Lucon. 25 players battled to win in one of four teams.
400g sweet potatoes (peeled & diced) 4 small white onions (salad / spring onions) finely chopped Small piece of fresh ginger (grated) 1 pack of Brick Pastry (8 sheets) Small amount of chilli powder (to your taste) 50g (appox.) melted … Continued
Serves 6 to 8 3 to 4 Rillauds (or Rillons) about 400g 20 cl crème fraîche 300 g button mushrooms 2 eggs 180 g shallots 1 tablespoon mustard 30 g butter 1 tablespoon flour 1 shortcrust pastry Slice the shallots, … Continued
Ingredients 170g wholemeal self-raising flour 170g plain flour ½ teaspoon salt ½ teaspoon bicarbonate of soda 290 ml buttermilk (or yoghurt) Process: 1. Preheat the oven to 400 C fan/ 200C/ thermostat 6 2. Tip the flours, salt and bicarbonate of soda … Continued
Ingredients: 1 can of tuna in brine (approx. 150g) 2 shallots 3 eggs 150g white cheese (cottage cheese) 50g thick cream 2 tablespoons of breadcrumbs 2 parsley strands 1 lemon Process: Preheat the oven to 200 C (thermo 6/7) Peel … Continued
