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March News from Active Gourmet Holidays
SPRING IS ALMOST HERE - PLAN A CULINARY HOLIDAY! March 2011


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

In the kitchen we highlight a recipe from Andalusia, created by an incredible chef who teaches for both "The Legacy of Andalus"  and "Culinary Delights of Andalusia". 

 

We also feature a wonderful combination program called "Cooking and Biking/Walking in Bordeaux". Learn to cook, bike, walk, visit gardens, vineyards and more with this incredible trip. Visit the Dordogne part of France with our "Cooking in the Dordogne" trip.   

 

For more information on specific tours or pricing, please email us or visit our website at www.activegourmetholidays.com.

 

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March 2011 News Program Photo DordogneCooking in the Dordogne
 Dordogne, France - 5 or 7 nights

Available April to October - Monday to Monday

 

 

Join us in Southwest France for a four or seven night total immersion in the French lifestyle. Pick-up a straw basket and each morning you will visit a different traditional market with your hostess and chef who will teach you how to select the best produce. In France gastronomy and life pair with market visits which are a a vital event held on the main square of the town those looking for a true gourmand experience this tour is for you! 
 

 

Read more: Cooking in the Dordogne 

    

 

Jan 2011 News Active Gourmets in Bordeaux Program PhotoCooking and Biking/Walking in Bordeaux

Bordeaux, France - 6 nights

Available year round

 

 

Enjoy an active culinary vacation in the southwest corner of France between Bordeaux and St. Emilion. You will stay at a comfortable renovated 18th century country home and will get acquainted with all that is French. We will customize your week for you - whether it be enjoying cooking lessons in French homes, market and artisan food producer visits, vineyards and wine tastings, antiquing, garden visits or walking and biking, the "Entre Deux Mers" region offers all this and much more. 

 

Read more: Cooking and Biking/Walking in Bordeaux 

 
 March 2011 News Program Photo Andalusia

The Legacy of Al Andalus

Andalusia, Spain - 7 nights

Available year round

 

 

  

 

  

 

 

The Legacy of Al Andalus will enable you to discover and explore the abundant history and culture of three of the most enchanting cities in the region, Seville, Granada and Córboba - especially in its exceptional food and wine. In Andalusia, life is lived to the fullest and eating and drinking are taken very seriously. This holiday offers you unrivalled gastronomy, incredible wines, food and cultural visits.      

 

 

 

 


Read more: The Legacy of Al Andalus   

 

 

 

 

 

 

 

 

 

 Client Testimonial

 

"AUTHENTIC TUSCAN COOKING"

 

March 2011 News Client Remark Authentic Tuscan

 

 "Dear Jo-Ann, Thank you for all of your help in planning this vacation for us.  We appreciate your quick response to all of our inquiries and helping us prepare before our cooking trip in Tuscany.

 

We just got back, and it was absolutely lovely experience.  We had a spacious apartment at the Villa and the welcome gift basket we received upon arrival had an overabundance of fruits and food. The chefs that taught

the cooking classes were funny, engaging, and passionate about the food that they were teaching us to cook.  The food was absolutely delicious, and each morsel was just an experience in itself.  Our hosts were wonderful hosts. They were organized and helped us plan so that we could do all the activities and excursions that we wanted without feeling rushed or flustered.   

 

 

 

It was definitely one of my top vacation experiences.  Thank you!"

 

 

Peggy W. and Vicki C. 

 


 

 

 

Recipe of the Month


 Porra
 (Cordovan style thick Gazpacho)

 ("The Legacy of Al Andalus" Tour) 

 

  

Serves 4

 

 

 

 

 

 Ingredients

¼ - ½ kg ripe (plum) tomatoes, remove cores and roughly chopped

1 green bell pepper, seeded and roughly chopped

1 small Spanish onion, roughly chopped

2-3 cloves garlic

½ cucumber, roughly chopped

¼ green apple, roughly chopped

2-3 slices of stale bread, remove crusts, soak in water then drain

1 small glass of extra virgin olive oil

1 small glass of sherry vinegar

Salt and pepper

Pinch of ground cumin

(For the Garnishes)

One hard-boiled egg, chopped

Finely sliced Serrano ham

Chopped green apple

Chopped green pepper

Chopped cucumber

 

 

Method

 

 

1.       Put all the ingredients in a blender or food processor for a few seconds or until smooth.

2.       Season the soup and mix well.

3.       Transfer into a large Gazpacho bowl and chill for at least 12 hours.

4.       Serve the Gazpacho with the garnishes and drizzle over extra virgin olive oil.

                                                                                       

 

 

 

 

 

 

 

 

 

 

 

Legacy of Al Andalus Photo March News 2011
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Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Skype: active.gourmet.holidays 
 

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