scrubbedexpat142

I have some sympathy with this view, though I confess Marmite is something I won't give up - & don't have to either!

scrubbedexpat142

1890 Ft (just over 6 Euros) for 250 g jar here, worth every Forint!

bobbi2

Love marmite but at 9 euros a jar I will wait until I go back to the UK! Great addition to a chilli con carne believe me. My chillis are amazing now thanks to hearing about the tip a few years back. A teaspoon added to a chilli is amazing!

scrubbedexpat142

A 250g jar of Marmite lasts me about a month, on that basis I think that I have chomped my way through about 20 tons of the stuff! Here's to the next 10 tons!

scrubbedexpat142

Great idea - might try it in Gyulas (Goulash) too!

bobbi2

I am fine eating it in a chilli but on toast or in a sandwich I get awful indigestion! Love it so much I often have to deal with the indigestion rather than do without marmite.

grannybunz

Marmite is absolutely essential on buttered home-made wholemeal bread with a poached egg on top

bobbi2

Eh? Thats just odd, sorry! Sounded nice until you said about an egg! We have chickens and I am all for using our girls eggs but with marmite? I draw the line there!

scrubbedexpat142

Or with scramble! Or melted cheese! Or grilled tomatoes!

scrubbedexpat142

Now that is sad, but full marks for your dedication!

Countryreverie

Well GrannyB, I think you're being a tad harsh here and may i say presumptious. I dare say most of the folk are here because they embrace the culture and the fantastic produce of the country but don't neccessarily want to wait for the cavalry to bring the supplies from the old country. Also there are some things that just won't substitute . I bake my own bread and cake but ,guess what, the flour isn't the same. I believe that french and british are different varieties . I 'm sure I read somewhere that french flour is european soft, and british flour is a north american variety and hard. That's why french bread goes stale quicker. I've tried the coarsest wholemeal but it ain't the same.
What surprises me most is the lack of "proper " cream. I'm amazed that it seems to have passed the french by. A country awash with milk and patisserie ! And please don't mention creme liquide or canned aerated (?) chantilly. If someone can point me in the direction of a double cream equivalent I'll be forever in your debt.

Chatter Static

https://www.elle-et-vire.com/fr/prod...e-de-normandie

Creme entiere semi épaisse

Personally I always go to the refrigerated section as not to get the uht version. If you get the non semi and only épaisse version it will be too thick.

petitefrancaise

Lidl....
has creme fraiche entiere 32% mat gras. It whips up beautifully like whipping cream in the UK. Chill first. It's the 32% fat that does it. Most are 30% or less in the french supermarkets

https://world.openfoodfacts.org/prod...fluide-milbona

Now that I live in the USA, I am involved with the french ex-pat community and they are always asking about finding french food here! Great excitement last week because Trader Joe's had cantal cheese

I'd love to get fromage frais or fromage blanc but it seems I will have to make my own! Some enterprising woman has written a little book telling french people where to find various food items or what good substitutes there are... she sells it for $10 a time and most french people seem to have it! Now there's an idea....

Grannybunz, not everyone has the time or inclination to make their own food and even when you do, it'snot like your favourite brand from home..

Countryreverie

Nice try but both of those are creme fraiche . The Elle et Vire is interesting if you look at the ingredients at the bottom of the page . I always thought it was just soured with lemon juice or something but it includes starch , pectin and a thickener , carrageenans ( which comes from sea-weed ). I lust after pure cream on my apple pie !

Annetje

Home made no doubt