Dear Customers,

Welcome to the third edition of the eat-the-world newsletter. We hope you’re enjoying the summer. A lot has happened in the last six months; we now have reinforcements in the office and have expanded our team of tour guides, but the main part of our original team is still with us. 

We recently told you about our blog and activity on the social networks. Since then, we’ve published a number of articles concerning food and culture, and are very pleased with your comments and contributions.
A favourite of ours was the article on films with a culinary backdrop, such as ‘Chocolat’. We’ll continue endeavouring to provide you with interesting topics, as well as giving you glimpses behind the scenes at eat-the-world and an insight into our development. Get in touch and have a look at our blog.

Click here to the blog

Have you had the chance to visit the weekly market in the last couple of weeks?  Fresh berries as far as the eye can see.  Unfortunately, there’s not much time for time-consuming cake-baking in such lovely weather.  We have a very quick recipe for you to try which is indescribably delicious and good for your figure too.  

Blueberry Pancakes

Ingredients (serves 4)

175g flour

200ml buttermilk

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp sugar

2 large eggs

4 tbsp butter (melted)

150g blueberries

2 tbsp oil

Icing sugar for dusting  

Preparation
1. Stir the buttermilk, baking powder, baking soda, salt and sugar into the flour until smooth. Add the eggs and butter, and stir until smooth. Leave the mixture to stand for a short while, then add the blueberries.

Our tip: Add a little mineral water (or beer) to the mixture to make the pancakes lovely and light.  

2. Heat the oil in a non-stick frying pan. Fry 16 small pancakes until golden brown, then dust the pancakes with icing sugar and serve.

Guten Appetit!

So, that’s all from us this time.  Until next time, have a lovely summer!

your eat-the-world Team