Burgundy!

This is what a landscape picture would look like in Burgundy. They have some hills and some flat lands then places to plant.

 This shows where Burgundy is located in France.

 Burgundy is very big in there wine.

This is Burgundy's flag 

Historical Facts:
1. Burgundy's population now is 1,610,067 people
2. Burgundy was a place of important religious and spiritual influence.
3. Many visitors come to Burgundy to enjoy canal boat holidays on its inland waterways. There are 750 miles of rivers and canals.
4. Louis XIV (ruled 1643–1715) managed to reunite the free county of Burgundy with the duchy in 1674, when his troops occupied Franche-Comté and brought the county under French control.
5. There are many types of Burgundy wines, and perhaps the difference in taste is due to the fact that the region has different types of soil.

Famous People:
1. Jean Dominique Cassini
2. Louis XIV
3. Gustave Eiffel



Recipe in English:
French Hazelnut Gingerbread-

Warm spices and an unexpected shot of rich hazelnut flavor give a comforting twist to this classic pain d'epices, or French gingerbread recipe. It’s wonderful accompanied by a steaming mug of Cafe Creme Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

• 2/3 cup honey
• 1/2 cup hot milk
• 1/2 cup butter, softened
• 2 cups self-rising flour
• 1/4 cup granulated sugar
• ¾ teaspoon orange zest
• ½ teaspoon salt
• 3/4 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves ¼ teaspoon nutmeg
• ½ cup chopped toasted hazelnuts
• 1 egg
• 1 tablespoon Noisette, or hazelnut liquor

Preparation:

Preheat an oven to 350 degrees and butter an 8-inch by 8-inch square baking pan.
In a small bowl, mix together the honey, hot milk, and the butter; set aside to cool for 10 minutes. In a separate large bowl, stir together the flour, sugar, zest, dry spices, and nuts. Whisk the egg and hazelnut liquor, into the warm milk and honey mixture. Add the wet ingredients to the dry ingredients and stir together until the batter is thoroughly moistened throughout. Pour the batter into the buttered baking pan and bake for 30-35 minutes, until the cake tests done 1/2–inch from the center.



French conversion:

• 151.747 grams honey
• 114.96 grams hot milk
• 114.96 grams butter, softened
• 459.84 grams self-rising flour
• 57.24 granulated sugar
• 3.559 grams orange zest
• 2.373 grams salt
• 3.559 grams cinnamon
• 2.373 grams ground ginger
• 1.186 grams ground cloves
• 1.186 grams nutmeg
• 114.96 grams chopped toasted hazelnuts
• 1 egg
• 14.235 grams Noisette, or hazelnut liquor

By: Jade And Tasha(:!!