Local products A selection of recipes
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Apple pie from the Pays deBray
Preparation time: 30 minutes
Cooking time: 25 minutes
Ingredients (for 6 people):
- 1 broken dough
- 6 Golden apples from the delicatessen of Forges-les-Eaux
- 20 g of sugar
- 30 g of butter from La Vache de Louvicamp
Preparation of the recipe:
Peel and cut into pieces 4 Golden.
Make a compote: put them in a saucepan with a little water (1 glass or 2). Stir well. When the apples begin to soften, add 20 g of sugar. Add a little water if necessary.
You will know if the compote is ready once the apples are no longer hard at all. It does not matter if there are a few pieces left.
While the stew is cooked, peel and quarter the last two apples, then cut the quarters into thin slices (they will be used to be placed on the compote).
Preheat oven to 210 ° C (thermostat 7).
Let cool the compote and spread the batter in a mold and prick it with a fork.
Pour the compote over the dough and place the apple slices into a spiral or several circles, as desired! Arrange butter slices on top.
Put in oven and cook for 30 min max. Monitor cooking. You can add a little sugar on the pie during the cooking to caramelize a little.
Recommended drink: Cider or apple juice (The Tourist Office's shop)
Chicken made with cider
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (for 4 people):
- 1 beautiful chicken bought on Thursday market in Forges-les-Eaux, cut it into pieces
- 1.5 kg of potatoes from the delicatessen of Forges-les-Eaux
- 1 to 2 bottles of cider from the Cidrerie Duclos Fougeray
- 1 jar of crème fraîche from La Vache de Louvicamp
- 4 onions from the delicatessen of Forges-les-Eaux
- bacon
- mushrooms from the delicatessen of Forges-les-Eaux
- calvados of The Boutique of the Tourist Office
- salt pepper
Preparation of the recipe :
Brown the chicken pieces in a casserole dish with oil. Flaming with calvados. Book.
Peel and cut potatoes.
Brown the onions, bacon and mushrooms.
Add chicken; potatoes; Cover with cider.
Salt, pepper (parsley and bouquet garni according to taste).
Cook until the potatoes are melted.
Remove 3/4 of the cider.
Add fresh cream to bind the sauce. Simmer for about 10 minutes.
It's ready!
Recommended drink: cider or apple juice (The Tourist Office's shop)
Courgettes in the Neufchâtel
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (for 4 people):
- 4 courgettes from the delicatessen of Forges-les-Eaux
- 2 hearts of Neuchâtel from the Farm GAEC des Fontaines
- 4 tablespoons of cream from La Vache de Louvicamp
- 5/6 slices of bread crust without baking of the baker
- 10 cl of milk from La Vache de Louvicamp
- 10 cl of cider from the Cidrerie Duclos Fougeray
- 2 shallots from the delicatessen of Forges-les-Eaux
- Parsley, salt and pepper
Sprinkle the zucchini and pre-cook with the steamer for about 10 minutes.
In a frying pan, sauté in a little olive oil: the shallots and the cheese cut into pieces (with the skin) for 5 minutes then add the cider.
In a bowl, combine the bread crumbs and milk and pour them into the frying pan.
Add parsley, salt, pepper and cream. Let cook for a few moments while stirring and leave a little cool before putting the mixture in the courgettes.
Bake for 25/30 minutes at 210 ° C (thermostat 7).
Recommended drink: cider or apple juice (Duclos Fougeray)