VO Langues & Co

02/07/2013

http://www.bbcgoodfood.com/recipes/2869/new-york-cheesecake

We’ve pulled together our most popular recipes, our latest additions and our editor’s picks, so there’s sure to be something tempting for you to try.

02/07/2013

http://www.bbc.co.uk/news/video_and_audio/

Watch the latest news summary from BBC World News. International news updated 24 hours a day.

02/07/2013

http://www.bbc.co.uk/podcasts/series/6min

Learn and practise useful English language for everyday situations with the BBC. Your weekly instruction manual for...

24/06/2013

http://www.bbcgoodfood.com/recipes/11609/shortbread

We’ve pulled together our most popular recipes, our latest additions and our editor’s picks, so there’s sure to be something tempting for you to try.

18/06/2013

The lightest and most enticingly moist carrot cake you will ever come across - just find a good hiding place for it!

18/06/2013

http://www.bbc.co.uk/podcasts/series/6min

18/06/2013

http://www.bbc.co.uk/news/video_and_audio/

10/06/2013

Recipe
This straightforward recipe for sultana-studded scones is just the ticket for a quick afternoon treat.

Ingredients
225g/8oz self-raising flour, plus extra for dusting

1 tbsp baking powder

2 tbsp caster sugar

50g/2oz cold butter, cut into cubes

1 free-range egg

75ml/3fl oz milk

30g/2oz sultanas

To serve
clotted cream

strawberry jam

Preparation method
1.Preheat the oven to 200C/400F/Gas 5.

2.Place the flour, baking powder and sugar in a food processor and pulse briefly to combine. Add the butter and pulse until the mixture resembles breadcrumbs. Transfer the mixture to a bowl and make a well in the centre.

3.In another bowl, beat together the eggs and milk, reserving a tablespoon of the mixture to use as an egg wash. Add the rest to the flour mixture, along with the sultanas, stirring until the mixture comes together to form a dough. Turn out onto a floured work surface and knead briefly until the dough is smooth.

4.Gently press the dough out to a thickness of about 2.5cm/1in and cut out circles using a biscuit cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash.

5.Bake the scones for 10-12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly.

6.To serve, cut each scone in half and serve with clotted cream and strawberry jam.

27/05/2013

http://www.france24.com/en/20130523-france-childhood-obesity-fruits-vegetables-study-beets-courgette-pasta

FRANCE - As experts worry about rising child obesity in France, a new study has revealed that French children have trouble identifying basic fruits and vegetables with some believing that pasta...

22/05/2013

What' s your opinion?
http://www.bbc.co.uk/news/magazine-22607506

French universities could teach in English. For some, this amounts to a betrayal of the national language - for others it's just accepting the inevitable.