Archives for posts with tag: french

So in my French class, I was asked to make a poster on a city that I wanted to visit, and put it on display. I also decided it was time for another city for my bucket list on the blog, so here goes. 

I decided to a translation of it in French (without using google translate), so excuse me if I make too many mistakes! 

La fontaine de Trevi: The Trevi Fountain 

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There are many things to do in Rome. One of these things includes the pristine and elegant: Trevi fountain. The fountain of luck. Throw a coin into the water and expect your wish to come true. 

Il ya beaucoup de choses à faire à Rome. L’une de ces choses est la visite au élégante Fontaine de Trevi. La fontaine de chance. Jete une pièce de monnaie dans l’eau et attendre de votre souhaitent venir vrai. 

le Colisée de Rome: The Colosseum of Rome 

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The Colosseum: one of the classic tourist spots in the whole world. Built in 70-80 AD, it stands tall and high as on of the most visited, and beautiful tourist attractions of all time. 

Le Colisée de Rome est un site touristique classique dans le monde. C’est construit en 70-80 AD et c’est se dresse plus fièrement et haut de tout attractions. C’est un beau attraction de tous les temps. 

Le Panthéon

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It was built as a Roman temple dedicated to the gods. This marvelous structure is a 43 meter bombshell, with its magnificent pillars and the mind-blowing structure. 

Il a été construit comme un temple romain dédié aux dieux. Cette structure est merveilleux, c’est une bombe de 43 mètres, avec ses magnifiques piliers et la structure hallucinant.

La basilique Saint-Pierre

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It is one of the largest churches in the world and was built in 1506. It is one place that I really want to visit as it is one of the most beautiful sites in the world.

C’est ‘une plus grandes églises du monde et a été construit en 1506. C’est un endroit que j’ai vraiment envie de visiter car il est l’un des plus beaux sites du monde. 

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Le forum Romain

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It is a plaza surrounded by old Roman government buildings. These are extremely statuesque and the ambiance is out of this world. 

C’est une place entourée de vieux bâtiments de gouvernement romain. Elles sont extrêmement sculptural et l’ambiance est hors de ce monde. 

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Desserts. Sweets. Candy. Chocolate. There is nobody in the world who doesn’t have a sweet tooth for anything.

Dark chocolate 

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Mouth watering, melts-in-your-mouth, tastes like heaven. What more do you want from a dessert? There can never be a day when I go without chocolate. Definitely my favourite dessert, by far.

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Brownies 

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These soft, the right amount of sweet, appetizing and delicate make a perfect dessert for any occasion: whether you’re sitting at home watching downloaded TV shows or you’re on a date or even dinner with your best friend.

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Ice cream 

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Everyone loves ice cream. Whether its chocolate, or vanilla or rocky road. This is perfect for a hot summer day – it cools your system down and makes a perfect sweet treat!

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Macarons

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A bit unusual and rarer to find than other desserts: macarons. These French miracles are the definition of a perfect dessert.

Even if they are pricey.

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Pie 

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This pungent and delectable dish makes a mouth-watering dessert. A slice of apple pie or a piece of cherry pie makes an extremely flavoursome and appetizing après main-course refreshment.

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Cotton candy 

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This sweet and light “puff” of candy makes an amazing snack as you walk around town with your friends, enjoying the day.

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The city of lights. I know that people say that “Parisians are awful people”, and “the sights are too crowded” and “its not worth the expense,” but it is definitely one place that has lodged itself in my heart and it is one place that I will forever want to visit.

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The Notre Dame cathedral, the Musée de Louvre, l’Arc de Triomphe and Eiffel Tower are just some of the things you can visit. I want to spend a week being the stereotypical tourist around Paris and fulfilling that fantasy of mine – with someone I love.

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Then there’s the bridge of locks. Going with someone you love and putting a lock just makes it that much more special.

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The exotic cuisine of France: macarons, crêpes, escargots and that is just a start. I want to spend time sipping on wine, munching on croissants and living the cliché tourist life.

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I have never been to France (except the airport) and it is one country I have always wanted to visit. I hope that someday, when I travel the world, I will be able to go! I want to visit the smallest ailes in the world with double the amount of people it can handle, eat the exotic cuisine – one of the best in the world and be able to speak one of the most romantic and beautiful languages in the world. Here’s to the dream vacation, in Paris.

I recently read on another blog the recipe of these mouth-watering macarons. These are made by Dana, owner and “Macaron Unicorn” of Dana’s Bakery out of New York City. 

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Of course no one is allowed to give away all her secrets, but here’s a recipe for you…

1. Preheat the oven to 300ºF. Pulse your almond flour, salt and confectioners’ sugar in the bowl of a food processor four times, for four seconds each time. (If you do it for too long the mixture will get pasty.) 

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2. Sift your dry ingredients over a piece of parchment paper. Make sure the holes of your sifter are not too large or it will result in lumpy macaron tops!

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3. Place your powdered egg whites, granulated sugar, cream of tartar and aged egg whites in the bowl of your electric mixer. With a hand whisk, incorporate until everything is combined and a little frothy. Then attach the bowl to the mixer and whisk on medium-high speed until glossy stiff peaks form (about 8-11 minutes).

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4. A good test to check if your meringue is ready, is to hold the bowl upside-down. If your meringue doesn’t slide or move, you are ready to go. You can also tell your meringue is ready when the whisk leaves deep tracks in the bowl when rotating.

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5. With your spatula, fold the dry ingredients into the meringue until you reach what we like to call the “unique macaronnage stage”.

It is important to fold the different components just enough, but not too much, or the macarons will crack. To make sure that you have reached the right point, once the ingredients appear combined, lift some of the mixture a few inches above the bowl with the spatula. If it retains a three-dimensional shape, fold it again. When folded just enough, the mixture should fall right back into the bowl, with no stiffness, in one continuous drip. 

If you are adding food coloring, make sure to add when the dry ingredients appear to be just incorporated.

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6. Pipe the macarons 1 1⁄2 inches apart on a silicon baking sheet. 

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7. Slam the baking sheet onto a flat and stable surface to remove the excess air (slam six times, from six inches above the table). 

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8. If you like, you can dip your finger in water and smooth the tops even more. Place a second baking sheet underneath the first and pop them in the oven — this helps keep the macarons from burning.

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9. Next, set the tray aside for one hour, or until the skin forms. This helps form the feet. 

Once your skin has formed, place macarons in the oven for ten minutes. (You may need to add a minute or two depending on how large you piped your shells. I make mine two inches, and bake the macarons for ten minutes at 300º).

To test if the macaron is done, carefully try and lift one macaron off the baking sheet. If it just lifts, but sticks a little, your macaron is ready to go. 

10. Cool completely before removing and filling. If the macarons darken too quickly, put a wooden spoon in the door of the oven to prop it slightly open. If you overcook your macaron, don’t fret. Overcooked is better than undercooked — undercooking leads to sunken tops. If you have trouble removing the macarons from the baking sheet, try placing a few drops of water under the silicon mat. If that still doesn’t work, place the macarons in the freezer for fifteen minutes. They should pop right off. Then fill them, and enjoy.

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Dana’s Bakery is doing a promotion where every order is eligible to win a year – 12 month – mac of the month subscription (shipping included, Valued at $500).  All you have to do is order and they will pick one lucky winner on August 31st!!!!!!

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