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What a fantastic first day, meeting other colleagues from other countries in an amazing place to share our countries food and or perspectives of the course . Loved trying all the different foods...as we tell our children “Sharing is caring”..

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Afternoon Tea
Afternoon tea is made up of three courses of food with a pot of tea. There's the savoury course with sandwiches, the scones course served with clotted cream and jam, and finally, the third course of sweet pastries or cakes.

Afternoon tea was introduced in England by Anna, the seventh Duchess of Bedford, in the year 1840. The Duchess would become hungry around four o'clock in the afternoon. The evening meal in her household was served fashionably late at eight o'clock, thus leaving a long period of time between lunch and dinner.

In Britain today Afternoon Tea is usually enjoyed as a treat or to celebrate a special event.

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Annette and me are from the same school, so I just write something about our sweets. They are called  Rubenskugeln, are made of marzipan from Lübeck, red wine trüffel creme and full - cream milk  chocolate.  They are  named after the famous painter from Siegen Peter Paul Rubens (1577 - 1640). Right now my tablet is very slow  so that I can't upload any pictures, perhaps later.

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Last but not least on my list are the olives. Greece produces excellent quality olive oil and olives. The olives are consumed on a daily basis in salads or are eaten with bread.

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Feta cheese Feta féta, "slice") is a brined curd white cheese made in Greece from Sheep s milk or from a mixture of sheep and goat s milk. Similar brined white cheeses are often made partly or wholly of cow's milk, and they are sometimes also called feta. It is a crumbly aged  cheese, commonly produced in blocks, and has a slightly grainy texture. Feta is used as a table cheese, as well as in salads

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I will bring along Ouzo ( uzo) which is a dry anise-flavoured aperitif that is widely consumed in Greece. Ouzo is often served with a small plate of a variety of appetizers called mezes, usually small fresh fish, fries, olives and feta cheese .

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I bring along a typical meat speciality that comes from the southern region of Germany, a Black Forest ham. This will fit with a strong tasting bread, a pumpernickel (a whole grain bread) , which comes from the Westphalian region of Germany. Of course, the right drink should not be missing, a beer from our home region (Siegen), a Krombacher beer. As you know, Germany is very popular for all the varities of beer, in our region are the light ones most popular, so called „Pils“.

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And finally, something for those who have a sweet tooth. These Jaffa cakes are sponge cakes with orange jelly on top, covered in chocolate. I'll bring a few packets.

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Another great product is long, thin, dry sausage made of pork, beef or horse meat. They are smoky in flavor, and can be soft or very dry in texture. They can be a great snack.

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This is a wheat dough pancake, topped with diced onion and poppy seed. It's traditional in my region and has even been placed on the EU Traditional Specialities list. I'll try to bring a few smaller ones and I hope they will survive the trip.

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The northern part of Germany is not well know for traditional food. We have special food like Sauerkraut, Bratwurst, Grünkohl but it is too difficult to take it with me to Guadeloupe. So I thought about my living place and I realized that there is a big factory for cakes and biscuits in Hanover called Bahlsen which is well known for Leibniz Butterkeks. You can eat them the whole day but normally you take them for tea time in the afternoon. The kids start to eat it early in their childhood. There is also a biscuit as a sort of waffle which has the name of my town: Hannover Waffeln. Typical is also the whole grain bread (Schwarzbrot) which is very strong and filling.

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These are the waffles with the name of my home town.