Post by Nikita on Nov 5, 2007 8:55:56 GMT 1
Sorry, Dick, didn't sse your question until now... if you organise a swiss week-end in Donegal or Antrim, you'd need a few swiss cheeses, and some meat products like dried mule meat 
(you can switch to beef, but mule is definitely better 
), pork and cabbage sausage (made with a leek and potato mash, just wonderful !). There's of course the "Fondue", quite a national dish in the french part of the country : cheese melted with a little wine, you dip a piece of bread in the simmering cheese... just to make your mouth water 
;D... 
then you finish with meringue and double cream .
and of course you wash it with one of the delicious wines we have around here, endinf with alittle strong alcohol, apricot or pear... ;D
But if you do organise a swiss week-end around your place, I'd love to come over ! You'd need somebody who knows, woudn't you ? ;D
(you can switch to beef, but mule is definitely better 
), pork and cabbage sausage (made with a leek and potato mash, just wonderful !). There's of course the "Fondue", quite a national dish in the french part of the country : cheese melted with a little wine, you dip a piece of bread in the simmering cheese... just to make your mouth water 
;D... 
then you finish with meringue and double cream .and of course you wash it with one of the delicious wines we have around here, endinf with alittle strong alcohol, apricot or pear...
;DBut if you do organise a swiss week-end around your place, I'd love to come over ! You'd need somebody who knows, woudn't you ?
;D
