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Issue 15 - Spring 2016


Welcome to the Spring edition of our newsletter! After a short break we are back with updates on the N/P and Secondary Education Councils, details of new projects supported by the Community Fund and various updates on health and safety issues. Why not check out our regular column, "Love Laeken" and find out about what the Dreve Sainte Anne looked like before it became the busy street it is today!

On the services front, remember that the first enrolment phase for transport closes on 31 May 2016. Enrolments for extra-curricular activities will open on 1 June so keep checking the website for details of the activites. You should also have received details about the upcoming Performing Arts Day via email - for those of you who are wondering what Periscolaire involves, this is an excellent opportunity to come and see!

Finally, you should have received detils via email about this year's Somerfesto. The Somerfesto Committee has organised a wide range of exciting activities for kids of all ages to enjoy. Please volunteer to help make it the most successful school party ever! 

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Regular readers will observe that the 'Love Laeken' column has been joined this month by another 'L' in recognition of the plight of Limburg pear farmers. Russia recently decided to ban the import of certain categories of European fruit in retaliation at EU sanctions directed at Russia because of its role in fuelling the Ukraine conflict. The pear industry in Limburg province is one of the sectors that has been hardest hit by the ban, some farmers even deciding that they could not afford to harvest and store their pears this year. For those producers who decided to go ahead and try to sell their pears anyway, every little helps! So let's 'Buy Belgian' and get inventive with pears. Here's a recipe for starters:


Flan aux poires et raisins

120g butter / de beurre

3 eggs / œufs

120g sugar / sucre en poudre

120 g flour / farine

A few drops of vanilla extract / Quelques gouttes d'essence de vanille (extrait)

20g raisins / raisins secs

5 pears / poires


Grease a pie dish

Melt the butter on a low heat in a small pan

Beat the eggs with sugar

Gradually stir into the mixture the butter and flour to make a batter; add vanilla and raisins

Peel and quarter pears

Pour half the batter into the pie dish and lay the pears evenly on top

Pour the remaining batter over the pears.

Cook for about 40 minutes at 180 degrees C until golden brown.

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