The recipes of La Pommeraie
FOR THE “APERITIF”
THE NICE LADY’S LITTLE CHEESE PASTRIES
Ingredients :
For the choux pastry : 25 cl. of water, 2 pinches of salt, 100g of butter, 150g of flour, 4 whole eggs
200g of slightly hard grated cheese.
Preparation :
Prepare a choux pastry to which you add the 200 g. of grated cheese.Place the little blobs of cheesy pastry with a teaspoon on a sheet of grease-proofed paper placed on the oven tray.Pre-heat the oven at maximum heat and bake for a short half-hour without opening the oven-door.
Serve with pre-dinner drinks, still warm they are better and with a little garlic and pepper sauce, it’s a delight !
Desert
THE ICED DESERT OF LA POMMERAIE
In remembrance of the Allied Landings and Liberation of 1944, the entity of Sainte-Ode is twinned with Sainte-Mère-Eglise in Normandy. Local cuisine has therefor been enriched with new Normandy products: cheeses, cider and calvados, amongst others.
The “Iced apple desert” is very easy to make: in a well heated frying-pan, place thinly sliced apples (1 apple for 2 people) and butter, sweeten them when half way through the cooking and “flambé” them with calvados. (as calvados is rare in the U.K. you can replace it with cognac)Separately place vanilla-flavoured ice cream in bowls and add the still warm slices of apple.