The Kanales Suites in Naoussa is a very enjoyable, comfortable, well kept and clean hotel. The on-site restaurant bar is also great, with a friendly staff and food that competes with most stand-alone restaurants in Naoussa, in our opinion. We didn't get a chance to use the pool, but it certainly was inviting. I should also mention that there had been a mix-up in our reservation not sure how , and the manager went out of his way to fix it to our satisfaction, and more. What a great little property. Walking distant to a ton of shopping and restaurants and a fisherman wharf. The rooms were; small, really cute, clean and perfect for a couple night stay. Roof top restaurant and bar were awesome. Pool was not heated so being there in May it was too cold to enjoy.
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Recipe by: Chef John. Chef John's crispy baked custards are made simple, using muffin tins! I had been reading from french pastry chef's websites how difficult these are to make, and how they will take so many tries to get correctly. I followed this recipe and Chef John made the proces These are delicious, I'm eating one now! I bought food grade beeswax just for this occasion, which I will be using again for these. I had some great Puerto Rican rum that was a gift to use in
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Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Make the batter a day in advance. Put ml milk, the butter, the vanilla pod and seeds, and 20g sugar in a medium saucepan and bring to a simmer over a medium heat. Remove from the heat and let cool to about 38C or until lukewarm to the touch — too cool and the butter will congeal, too hot and the eggs will start to cook. Whisk in the liquid in thirds, scraping down the sides and bottom of the bowl between additions. The batter should have the same consistency as double cream. Strain the batter through a sieve into an airtight container. Press clingfilm directly onto the surface of the batter to prevent a skin from forming. Close the lid tightly and chill in the fridge overnight to rest the batter. Brush the moulds with a thin layer of melted beeswax too much will cause the mixture to spill out during baking.
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