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Old 04-18-2012, 09:53 AM   #11
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@ Zhizara,

Sally´s Buried Steaks is a cute play on words. I too, enjoy playing around with liguinistic trivia. I am a history buff, and love to delve into the origins of vocabulary, names, places etcetra.

Thanks for posting.

Kindly.
Margi.
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Old 04-18-2012, 10:56 AM   #12
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Quote:
Originally Posted by Margi Cintrano View Post
@ Katie H.

Thanks for the feedback. It is also very lovely with pork tenderloin.

Kind regards.
Margi.
A great dish from an area of France I love, pork tenderloin with prunes is on the menu for Saturday.

To go with it my cheats Tarte Normande

Roll puff pastry out very thinly,place on a baking sheet and prick all over.
Slice good quality shop bought marzipan to the same thickness of the pastry and cover the pastry with the slices.Using a mandolin slice desert apple and cover the marzipan with the apple slices.
Bake in the oven on max, take out when the edge of the apples starts to color and glaze with sieved apricot jam warmed with calvados then put back in the oven for a few mins and repeat the glazing.

Ps Margaux is my favorite red wine
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Old 04-18-2012, 11:02 AM   #13
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@ Bolas,

The pork tenderlion with prunes sounds delightful too.

Would it be possible for you to post the recipe on a separate thread when you have a few free minutes ?

Appreciate it !

I like Bordeaux Margaux too ... We had a 2003 during the Easter Holidays. It was wonderful.

Thanks so much.
Kind Regards.
Margi. Cintrano.
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Old 04-18-2012, 11:04 AM   #14
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@ Bolas,

The " Bolas " Tart sounds delicious ... I have had several type of Tarts that are similar when in Normandy on vacation ...

I shall copy and see if I have any questions ...

Thanks for the feedback.

Kindest.
Margi.
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Old 04-18-2012, 02:52 PM   #15
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Hello
excuse my bad English
Here is a recipe that I make very often. This is tarte Normande that was my grandmother who was Normande. I hope you will like the taste.
puff pastry or or broken.

3 eggs
100 g of thick cream
100 g of sugar (you can descend to 60g of sugar)
100 g of almond powder
1/2 shot glass of Calvados
a few sliced ​​almonds

preparation:

1 / Preheat oven to 180 ° C and line a pie plate with pastry. or broken. Prick with a fork.

2 / Peel apples and remove the core, arrange the slices on the dough in a rosette.

3 / Beat eggs with sugar in a bowl, then add the almond powder, fresh cream and calvdos. Pour mixture over pie and sprinkle the surface with slivered almonds.

4 / Bake for 30 minutes.
bon appetit
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Old 04-18-2012, 03:07 PM   #16
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Quote:
Originally Posted by florine View Post
Hello
excuse my bad English
Here is a recipe that I make very often. This is tarte Normande that was my grandmother who was Normande. I hope you will like the taste.
puff pastry or or broken.

3 eggs
100 g of thick cream
100 g of sugar (you can descend to 60g of sugar)
100 g of almond powder
1/2 shot glass of Calvados
a few sliced ​​almonds

preparation:

1 / Preheat oven to 180 ° C and line a pie plate with pastry. or broken. Prick with a fork.

2 / Peel apples and remove the core, arrange the slices on the dough in a rosette.

3 / Beat eggs with sugar in a bowl, then add the almond powder, fresh cream and calvdos. Pour mixture over pie and sprinkle the surface with slivered almonds.

4 / Bake for 30 minutes.
bon appetit
Does that mean, "pastry dough or pâte brisée"?
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Old 04-19-2012, 02:35 AM   #17
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hello
it is with une pâte brisée:
ingredients
250g flour
125g butter
water
5g salt
50 grams of sugar
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Old 04-19-2012, 09:33 AM   #18
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This Brisèe dessert sounds lovely Florine and I am going to prepare it for the May holidays in Spain; LABOR DAY May 1st - 5th.

I make a couple of Swiss French pastries with Pâte Sucrèe Dough. My mom is Swiss from Basel, Switzerland: Tarte de Savoie aux Framboises, and Prunes D´Alsace.

Pâte Sucrèe:
1 cup unbleached flour all purpose
3 tblsps sugar
2 large egg yolks
1 stick butter
1/2 tsp. salt

Thanks for posting your recipe.
Margi. Cintrano.
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