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Recipes: 13 results
Baked apples from St Aubin le Vertueux
Baked apples from St Aubin le Vertueux
(Found inTexts)
Under this pretty name, my personal version of "Les pommes au four" (baked apples).
228K 24.2 1 hour 7 min. February 21th 2011
Yvetot Douillons
Yvetot Douillons
(Found inTexts)
This dessert, named after a small town in Normandy, consists of a pear filled with confectioner's custard (French pastry cream), which is wrapped in a pancake and puff pastry, then baked. The "douillon" part of the name comes from a warm coat, the "douillette", of former times.
55K4.3 1 hour 3 min. November 26th 2014
Cochelin d'Evreux
Cochelin d'Evreux
(Found inTexts)
This cochelin, from the town of Evreux in Normandy, is a sort of giant apple turnover, flavoured with vanilla. It is served in slices, like a cake.
55K5 2 hours 2 min. September 10th 2018
Apple Batter Puddings
Apple Batter Puddings
(Found inTexts)
Similar to a traditional French "clafoutis", usually made with cherries, this simple apple and almond dessert is quick to make.
35K4.8 41 min. March 30th 2016
Sauce Normande (for fish)
Sauce Normande (for fish)
(Found inTexts)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.
151K5 40 min. January 1st 2020
Baked leek and Camembert slices
Baked leek and Camembert slices
(Found inTexts)
In this recipe slices of bread are topped with creamed leeks and slivers of Camembert before browning in the oven.
33K4.8 21 min. March 6th 2020
Fillets of sole Dieppoise
Fillets of sole Dieppoise
(Found inTexts)
In principal, fillets of sole Dieppoise are poached and served with a creamy sauce and small shellfish. I am offering a new twist on the dish, with the fish sautéed rather than poached, a cream sauce flavoured with mussel stock, and served with shellfish (mussels, cockles and clams), mushrooms and...
46K3.9 1 hour 27 min. December 30th 2019
Rabbit civet "à la normande"
Rabbit civet "à la normande"
(Found inTexts)
In French cooking, "à la normande" means there are apples involved, as Normandy is famous for them. In this twist on the classic civet, the rabbit meat is cooked on the bone in cider, after marinating overnight. The sauce is made at the end with the cooking juices and cream.
33K4.6 15 hours 3 min. March 26th 2017
Clafoutis "Marie-Antoinette"
Clafoutis "Marie-Antoinette"
(Found inTexts)
This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon. The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue. This mixture is...
26K4.9 1 hour 17 min. November 1st 2017
Norman flambéed apples
Norman flambéed apples
(Found inTexts)
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
33K1 38 min. December 30th 2019
Tarte Normande
Tarte Normande
(Found inTexts)
This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture. The tart is then baked and dusted with icing sugar when cold.
24K 1 hour 30 min. December 30th 2019
Normandy seafood stew
Normandy seafood stew
(Found inTexts)
A "marmite normande" is a combination of different seasonal julienne vegetables and a mix of shellfish, rapidly sautéed, then deglazed with cider. The vegetables and shellfish are then simmered together in cream, which intensifies the flavours while it gently reduces and thickens. This recipe is...
34K3 2 hours 13 min. January 9th 2019
Apple paste
Apple paste
(Found inTexts)
Apple paste, like most other fruit pastes, is a simple mixture of apple juice, sugar and a gelling agent - pectin here.
40K5 10 days 48 min. November 6th 2019


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