French recipe from Basse-Normandie


Instagram buttonDiscord buttonFacebook buttonTwitter button
French recipe from Basse-Normandie

There is a presentation of recipes from basse-normandes. de Basse-Normandie


Browned scallops
Browned scallops
(25)
Browned sea scallops For 4 persons : 150 g of small button mushrooms 8 sea scallops (without the coral part) 1/2 liter of dry white wine 1 kg o...

Camembert Bonbons
Camembert Bonbons
(17)
Do not let yourself confused by the name of this recipe. It is a great recipe that will please every body. Camembert bonbons (sweets) recipe for 4 ...

Pumpkin Soup
Pumpkin Soup
(18)
Ingredients for 6 servings : 1 kg ripe pumpkin flesh 80 g butter 2 dl heavy cream 1.5 liters whole milk 2 large onions from C...

Roasted scallops coated with hazelnut crumbs
Roasted scallops coated with hazelnut crumbs
(4)
for 8 servings if part of a sampling menu or for 4 if a starter : 24 nice scallops (without the red coral) For the hazelnutcrumbs coating : 50 ...

Scallops and Artichokes Cream Soup
Scallops and Artichokes Cream Soup
(9)
Scallops and artichokes soup for 6 people : 300g king scallops 350g artichokes 200g of button mushrooms 1 finely chopped shallot olive oil, butt...


Browned scallops
Browned scallops
(25)
Browned sea scallops For 4 persons : 150 g of small button mushrooms 8 sea scallops (without the coral part) 1/2 liter of dry white wine 1 kg o...

Camembert Bonbons
Camembert Bonbons
(17)
Do not let yourself confused by the name of this recipe. It is a great recipe that will please every body. Camembert bonbons (sweets) recipe for 4 ...

Pumpkin Soup
Pumpkin Soup
(18)
Ingredients for 6 servings : 1 kg ripe pumpkin flesh 80 g butter 2 dl heavy cream 1.5 liters whole milk 2 large onions from C...

Roasted scallops coated with hazelnut crumbs
Roasted scallops coated with hazelnut crumbs
(4)
for 8 servings if part of a sampling menu or for 4 if a starter : 24 nice scallops (without the red coral) For the hazelnutcrumbs coating : 50 ...

Scallops and Artichokes Cream Soup
Scallops and Artichokes Cream Soup
(9)
Scallops and artichokes soup for 6 people : 300g king scallops 350g artichokes 200g of button mushrooms 1 finely chopped shallot olive oil, butt...


Roast Lamb Shoulder in an Angel Hair Crust
Roast Lamb Shoulder in an Angel Hair Crust
(12)
roast lamb shoulder in an angel hair crust recipe for 6 people : 1 lamb shoulder, boned and rolled of 1.2kg-1.3kg. Make sure to keep the bones. An...

Roast Leg of Spring Lamb
Roast Leg of Spring Lamb
(101)
There are several quality of leg of lamb found in France : leg of mutton, leg of lamb, leg of lamb "de pre-sale" (which are grazed on the sea shores o...

Roast Rack of Lamb
Roast Rack of Lamb
(23)
Roast rack of lamb recipe for 4 people : 2 French trimmed racks of lamb of 500-600g each 1 tbs Meaux mustard 1 tbs Fresh rosemary 1 tsp Fresh sum...


Oysters in Chablis jelly
Oysters in Chablis jelly
(5)
Oysters in Chablis jelly (4 servings): 24 specially fattened greenish oysters (size N°3) 3/10 liter (a large cup or nearly half a bottle)of Chabli...


Apple Turnover
Apple Turnover
(15)
Why not bake a large one? Large apple turnover for 4 to 6 people : 400g puff pastry For the compote : 300g cooking apple, peeled, cored and dice...

Carrot cake
Carrot cake
(2)
Carrot cake recipe for 8 people : 280g strong flour 280g new season carrots, peeled and grated 250g caster sugar 2 packets baking powder (30g) 10...

Chocolate Toffee
Chocolate Toffee
(1)
Recipe for about 20 chocolate toffees: 60g dark cooking chocolate, at least 50% cocoa. 60g unsalted butter 60g caster sugar 60g honey...

Green Tomato Jam
Green Tomato Jam
(57)
In the Falls there are always few green tomatoes left on the stem. Why not using them to make this tasty jam recipe ? To know all about jam making ...

Normandy style apple fritters
Normandy style apple fritters
(7)
serves 6 : For the batter : 250 grams strong flour (half a pound) 1 pinch of table salt 1/4 litre of lager 3 eggs (separated) 1 soup spoon of gr...


Carrot puree
Carrot puree
(5)
This recipe make a great accompaniment to pan fried fish, grilled lamb chops or roast crustaceans. Carrot pure recipe for 4 to 6 people 600g peele...

About AFTouch-cuisine

With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane

Informations


Gardons le contact