Summer 2005. With my wife and my daughter is part of the target Honfleur (Normandy) and then Paris.
say that I enjoyed the Normandy is certainly limited, I literally fell in love. The sea, the coast, the interior, people, cuisine, architecture, everything I liked.
And every year at this time returns to the desire to return. So far, for various reasons I have not been possible, however, I am sure that soon we'll be back maybe by combining the UK. How
I said I really liked the kitchen Norman. Leaving oysters, mussels and seafood different if I think of what I ate in different places on a podium place definitely wins the omelet that I have tasted from Mere Poulard in Mont Saint Michel.
By request we can assist in the preparation: hand-beaten eggs mounting them to obtain a foam and then put into special dishes with a rod of iron and put to cook over an open fire in a fireplace, half cooked add cheese crepes and locking system , and completion of the cooking .... show.
Soon I'll try to do it and will post the pictures of Mere Poulard. Not being able to take as a souvenir
omelettes I thought to buy a box of butter cookies.
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| butter cookies |
I read the ingredients on the bottom of the box and I asked my wife to help me out because, as I have said, she is the fairy cakes and dough.
The result was excellent.
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| butter cookies |
INGREDIENTS
00
300 g of flour 250 g butter 125 g caster sugar
1 egg 2 egg yolks 1 vanilla bean
PREPARATION
Place in a glass of planetary cold butter cut into small pieces and Sift flour and operate the mixer until the mixture is grainy.
Add sugar, vanilla, egg and two egg yolks and knead until dough is smooth and homogeneous.
Wrap the dough in plastic wrap and refrigerate for a couple of hours.
Spread the pastry with flour and roll out the dough to a thickness of about 3 mm.
cut with cookie cutters and place on a baking sheet covered with buttered parchment paper. If
advance, cuttings can remix and put them in the freezer for about ten minutes and then ristenderla.
Place in preheated oven at 180 degrees and cook about ten minutes and not until the edges begin to brown slightly.
Cool cookies on a rack.
Whilst it may be the successful loading may last, in a metal box for 4 / 5 days.
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