<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p><p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p><p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p><p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p><p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p><p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p><p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p><p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p><p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p><p><br /><a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> <br /><br /><strong><span>A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. I am always very humbled by anyone who chooses to make one of my recipes, and I love reading the reviews and seeing the beautiful photos that are posted. Merci beaucoup encore! <br /><br />A note about my recipes. All of my posted recipes, whether they be my own concoctions or adaptations from a book or a famous chef, have been tried and tested at least once, by ME! I try to make sure that I am the guinea pig and not you! However, if there is anything you would like ask me about one of my recipes, or a query that I may be able to help you with, please do write and I will try to answer your question as soon as possible. I post my recipes in Imperial (lbs and ozs) and Metric (kilos and grams) as I am British! </span></strong><br /><br /><br /><br /><br /><br /><a id=clustrMapsLink href=http://www2.clustrmaps.com/counter/maps.php?url=http://www.recipezaar.com/member/242729><img id=clustrMapsImg title=Locations src=http://www2.clustrmaps.com/counter/index2.php?url=http://www.recipezaar.com/member/242729 alt=Locations /> <br /></a><br /><br /> <object width=550 height=293 data=http://static.travbuddy.com/flash/countries_map.swf?id=4263273 type=application/x-shockwave-flash><param name=data value=http://static.travbuddy.com/flash/countries_map.swf?id=4263273 /><param name=bgcolor value=#372060 /><param name=src value=http://static.travbuddy.com/flash/countries_map.swf?id=4263273 /><param name=quality value=high /></object><br /><br /><br /><a href=http://www.travbuddy.com/travel-widgets><img src=http://static.travbuddy.com/images/widget_map_promote_v2.gif border=0 alt=/ /></a> <br /><a href=http://www.travbuddy.com/register.php><img src=http://static.travbuddy.com/images/widget_map_promote_meet.gif border=0 alt=/ /></a> <br /><br /><br /><br /><strong><span>A Swish Slideshow!! <br /></span></strong><br /> <object width=480 height=360 data=http://w146.photobucket.com/pbwidget.swf?pbwurl=http://w146.photobucket.com/albums/r271/copperhorse58/Food type=application/x-shockwave-flash><param name=data value=http://w146.photobucket.com/pbwidget.swf?pbwurl=http://w146.photobucket.com/albums/r271/copperhorse58/Food /><param name=src value=http://w146.photobucket.com/pbwidget.swf?pbwurl=http://w146.photobucket.com/albums/r271/copperhorse58/Food /><param name=wmode value=transparent /></object><a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s146.photobucket.com/albums/r271/copperhorse58/Food%202009/?action=view?t=f58f3c11.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a> <br /><br /><br /><strong><span>Awards: <br /></span></strong><br /><img src=http://www.satsleuth.com/cooking/MelbourneCup1st.JPG border=0 alt=/ /> <br /><br /><img src=http://i25.photobucket.com/albums/c99/ruemke/ft.jpg alt=/ /> <br /><br /><br /><img src=http://i25.photobucket.com/albums/c99/ruemke/food/a.jpg alt=/ /> <br /><br /><br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/SassyBanner.jpg border=0 alt=Photo /> <br /><br /><br /><strong><span>I have participated in:</span></strong> <br /><br /><br /><br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/Herb1BaySTKR.jpg alt=/ /> <br /><img src=http://i335.photobucket.com/albums/m445/mliss29/vegn%20swap/vegnswap.jpg alt=/ /> <br /><img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/apple-a-day-oct-09.jpg border=0 alt=Photobucket /> <br /><img 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FAQs
What do the British call cheese on toast? ›
The classy classic toasted sandwich with cheese is called a toastie in the UK. Toasties in Great Britain can have a variety of cheese on them, but often most common are cheddar-like cheeses.
What kind of beans do Brits eat on toast? ›But the concept of baked beans on toast seems to be an iconic British staple. And Heinz (yep, the ketchup company) claims the combo was invented by one of its executives in 1927. British baked beans are traditionally made with navy beans, which are a small white bean.
What is the difference between toasted cheese and grilled cheese? ›Grilled cheese vs cheese toastie – Fundamentally they are both toasted bread with melted cheese sandwiched between them. But toasties are made using a sandwich press or toastie maker, while grilled cheese is made on the stove in a skillet, griddle or pan.
What is another name for melted cheese on toast? ›Fancy a panini, Reuben sandwich, quesadilla, croque monsieur or Welsh Rarebit? The grilled cheese sandwich or toastie has many names and comes in many forms around the globe. At the heart of them all is the stretchy, rich and tasty deliciousness of cheese.
What is a cheese toastie called in America? ›The grilled cheese (sometimes known as a toasted sandwich or cheese toastie) is a hot cheese sandwich typically prepared by heating slices of cheese between slices of bread with a cooking fat such as butter or mayonnaise on a frying pan, griddle, or sandwich toaster, until the bread browns and the cheese melts.
What's the difference between Welsh rarebit and cheese on toast? ›Is welsh rarebit just cheese on toast? No! Cheese on toast is made by grilling slices of pure cheese on toasted bread whereas welsh rarebit is a grilled cheese based sauce made from cheese, flour, beer and often added egg.
Why do Brits eat baked beans for breakfast? ›Beans and toast is a breakfast tradition in the UK (it's both adored and loathed) that has stood the test of time. The story goes that in 1927 an executive at Heinz decided to create a national dish in order to sell more canned beans and an iconic dish was born.
Can you get Heinz beans in America? ›Heinz Baked Beans 13.7oz (Pack of 6) - Walmart.com.
What do Americans call a jaffle? ›We call them toasties (or toasted sandwich in full). Never heard Jaffle or Breville before. And because it's a quick and easy snack it usually has simple fillings like cheese, ham and cheese or best of all, canned spaghetti! Egg is pretty good too, if you can get the yolk just right.
Does grilled cheese taste better with mayo or butter? ›Finally, it's a matter of taste: Sometimes, butter's richness feels a little too heavy and can overpower the cheese. Mayonnaise's light, tangy flavor means your tastebuds can fully appreciate the flavors of your cheese and bread choices.
What is cheese on toast called in the UK? ›
It's not a grilled cheese sandwich, as that's what when in the UK would call a cheese toastie or a toasted cheese sandwich. It's not a Welsh Rarebit, as that's a dish made of a type of cheese sauce poured over toast and grilled made in the UK.
What is a grilled cheese sandwich called in Scotland? ›A grilled cheese sandwich is called cheese toastie. It's pretty common pub food, although not the kids staple comfort food it is in the US.
Does ketchup go on cheese on toast? ›Cheese on toast consists of toast (toasted on both sides or just one side), with cheese placed on it and then grilled. Further toppings are optional; the most basic being chopped onions (raw or grilled with the cheese), brown sauce or ketchup.
What do British people put on their toast? ›Marmite and Butter on Toast
Marmite, the love-it-or-hate-it spread made from yeast extract, is a quintessential British condiment. While some may find its intense, salty flavor off-putting, many Brits can't get enough of it.
As has been mentioned elsewhere, “cheese on toast” is the name that we in the UK give to what people in the USA call “grilled cheese”.
What is cheese on toast called in Scotland? ›Welsh rabbit and rarebit are the same dish – hot cheese served on toast – but the original 18th-century name was supposed to be a joke (there was no rabbit in it at all) so it became known as rarebit. This recipe, a Scots version, is based on one in Margaret Dods' The Cook and Housewife's Manual, published in 1828.