It is a good size room for one person, and they have a huge kitchen which she will have to share with few other kids.
S and I went to the locak supermarket there and stocked up few tinned things, water, cola, cookies , instant noodle pack, tinned soup, the list goes on and on......
But I know the first weeks she won't be cooking there is so much places for young students to eat that she told me she will be trying few of them and also they have a student restraunt were they can eat for reasonable price.
We took few thing and arranged there and she is really thrilled to start her college days.
Good thing is, she will be comming home every friday evening and going back on sunday late afternoon as most of the college kids do in Belgium.
Actually the reality only hit me after I came home that she is going to spread her wings and going to have a semi adult life. I was telling hubby I canot believe she is leaving home and our lifes won't be the same, atleast mine. As I stayed home to look after her and I am used that at certian time she is home from school and then hearing her chatter about what happend at school etc...... while she was having her juice and one of my bakes.
Then I console myself saying I should not complain or moan as she will be comming home every weekend, unlike my sister's son who will be only home after four month or like Asha's daughter Trish.
Saturday we went to put the rest of her things there, and while we three were busy there, in her room some of the senior kids who stays there came to say hello and they were really friendly etc.... that I feel much better knowing that she will have a good group of kids there.
Now to the recipe.
I hardly ever Join in a event as there is so much going around and I can never keep up with anyone, and unlike in the earlier days of my blogging I don't make things just for the event.
So I have to admit I didn't make this especially for the event, I had this Macaron which I months ago but forgot to post it.
I use my fully trested Ottolenghi recipe with step by step pictures like all my other Macarons.
110gm icing sugar
60gm almond flour
60gm egg whites (of 2 eggs) ( I aged the eggs for a day)
40gm castor sugar
Few drops of any food colour
Whiz the almond flour and icing sugar in the coffee grinder and sift 2-3 timesWhisk the egg whites and castor sugar till it forms a thick aerated meringue, firm but not too dry.Turn the nut mixture into the bowl, and fold gently to get a lava type batter.Hold the tray firmly and tap the underside firmly.
This should help to spread and smooth out the macarons.Leave out, uncovered for 15 minutes.Meanwhile preheat the oven to 140C (the original recipe has 170C).
Bake in preheated oven for about 12-13 minutes. They are ready when they readily leave the paper when liften with a palette knife. Remove from oven as soon as this happens, and leave to cool completely.
And then filed them with whitle chocolate melted with a bit of cream.
But have to admit i like much more a butter cream filling as the chocolate got hard and I din't like it as much as the butter cream.
We are going to London so will see your delicous post when I come back next week.