Tarn, France Offers Beautiful Landscapes and Delicious Food

The region of Tarn is named for the river that runs through it and is one of the most beautiful places in France. It is a place of rolling hills, pastoral valleys, and mountains, and today, it is eminently peaceful, emphasizing good living and even better wine.

In Tarn, Fresh Produce Can Be Bought Directly From Local Growers

Tarn, France Tarn is known for having fresh, quality produce available for purchase directly from the local growers. Also, in the larger population centers, people can visit farmers’ markets that happen two or three times a week. There, people can find and purchase all the truffles, veal, hams, cheeses, veggies, and fruits they would need to make a delectable Tarn dish.

The Different Parts of Tarn Are Known for Different Meals

The local Tarn dish - Cassoulet. In the north of Tarn, hearty meals and deep flavors are quite popular. In the Causses, there are truffle oaks, and in the forests of Sivens, Grésigne, and Bouysse, hearty mushrooms can be found. The wild boar stew is a regional specialty that is made with chunks of meat, as well as carrots, onions, shallots, and garlic. It is also flavored with thyme, laurel, and parsley, as well as a liberal amount of deep red wine and strong local brandy.

In the north-east parts of Tarn, the veal of Aveyron and Ségala is the specialty, and blanquette de veau is the locals’ favorite. This delicious dish consists of diced veggies, tender veal, and cream, which are all simmered in broth. The dish is usually served with potatoes or rice.

In the south, the mesturet is the most popular dish. Mesturets are pumpkin pancakes that were popular for centuries and have been a winter favorite for a long time. They are perfect for those times of the year when there is no other fresh fruit available. Mesturets are made with cooked pumpkin, grated orange, lemon zest, and a dense dough and are covered in sugar.

The dish that can typify the entire region is the cassoulet, which is a rich meat and bean confection with root vegetables. It is stewed for hours in a casserole and can be enjoyed with some red wine.

This Three-Ingredient Oreo Fudge Is Even Easier To Make Than It Sounds

Many of us have a sweet tooth that we just can’t tame. Have no fear; this three-ingredient Oreo fudge is even easier to make than it sounds – and could be all we need to satisfy those sugar cravings. Get us to the kitchen.

Start Things Off

To start, you want to find a 397-gram tin of condensed milk and 500 grams of white chocolate. Mix the two in a heatproof bowl. Place this on top of a pan that contains barely simmering water. You want to ensure you heat this gently until the chocolate is all melted and the mixture has turned into a smooth consistency. Don’t get too carried away – you still need the secret ingredient.

Add The Secret Ingredient

Ok, adding Oreos to three-ingredient Oreo fudge might not be such a secret ingredient, but it’s one you don’t want to miss if you want things to turn out for the best. Take a 154-gram pack of Oreos and chop them roughly into chunks. Then, scrape around three-quarters of these cookies into the mixture and stir until they are evenly distributed throughout.

Enjoy Your Work

Line an eight-inch tin with baking parchment. Then, scrape your fudge mixture into the tin and spread it out with a spatula until it’s even. Try to be as quick as possible, so it doesn’t start to set. Finally, sprinkle over the remaining Oreos and place in the refrigerator for two hours until it’s set. You’re then free to lift out your three-ingredient Oreo fudge and cut it however you like to serve.

Be sure to keep your three-ingredient Oreo fudge in an airtight container to keep them fresh and be sure to finish eating your creation within a week – not that it will be hard. It might be easy, but that doesn’t make this recipe any less delicious.