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Rillon And Tours Potted Meat Pie

- 250g pie crust

- 200g rillon

- 150g potted meat

- 500g liquid cream

- 3 eggs

- parsley

- salt and pepper

Spread the potted meat on 2,5 mm thickness.

Line the plate of 20 cm

Place the diced cut rillons and the tours potted meat

Mix eggs, liquid cream, salt, pepper and put them in the mold

Dust with parsley

Cook in the oven for 30 minutes 200°c

Serve topped with lettuce

Shirley Lafeuille et Pedro Pereira-Teixeira.

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The wine pie

1pie crust

1 cutting board

| icing sugar  | 1 tablespoon
| 4 apple | 3 knife
| Red sugar  | 1 baking pan pie
| butter | 1 plate in clear
| Jam wine | 1 empty apple
| floor |
|

put grease paper on a baking tray

unwind the puff pastry turn the edge on 1-2 cm nesewed.

Clean to peal to empty apple.

cut apples in slivers.

put the apple slivers on the pie crust .

Sprinkle it red sugar pawder.

Put it for 30 minutes at a temperature of 180

Take it out of the oven, leave it cool.

When the pie is cool spread winejam.

Sprinkle icing sugar on the pie

Enjoy !

Alexandre jouannin Tom pasquet

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Tours potted meat(Savoury cake) Ingredient:-400 g flour-7 eggs -600 g Tours potted meat -50 g sugar -100 g raisins -11 g baking powder -8 g salt-2 cl brandy Method:Mix Flour,eggs,sugar,salt,baking powder.Enlist tours potted meat.Add raisins, infused in brandy.Mix well.Fill the mold with grease ¾ and bake it for 45 minutes.Taste it warm, in aperitif or with lettuce.Alan tessier Jeremy moreau

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Tours potted meat(Savoury cake) Ingredient:-400 g flour-7 eggs -600 g Tours potted meat -50 g sugar -100 g raisins -11 g baking powder -8 g salt-2 cl brandy Method:Mix Flour,eggs,sugar,salt,baking powder.Enlist tours potted meat.Add raisins, infused in brandy.Mix well.Fill the mold with grease ¾ and bake it for 45 minutes.Taste it warm, in aperitif or with lettuce.Alan tessier Jeremy moreau

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Ingredients

8eggs fresh

80g dry grated siant maure

salt,pepper white ground

herbe

method

Clarify the eggs beat the eggs yolk on a low heat

then incorporate the saint-maue grated and the herbe.

Baet the egg white

préparation wish must be

smooth it in shape omelette with a spatul a put a dull

put bake it im the oven hot just as a souffle serve immediately

|   | Mickael lucas marc vaugoin

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Saffron aperitifFor 4 persons:ingredient:-Saffron syrup-white wine-goat cheese (sainte maure de touraine )Method: Saffron aperitif:-cut cheese in dices-arrange in a nice serving dish-the wathever pike jab with some picks-pour a saffran sirop above -pour in the glasses a little bit of safran sirup-add white wine and stir -add sirup depending on your taste-serve the safran white wine with cheese                       Samuel Julien

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Saffron aperitifFor 4 persons:ingredient:-Saffron syrup-white wine-goat cheese (sainte maure de touraine )Method: Saffron aperitif:-cut cheese in dices-arrange in a nice serving dish-the wathever pike jab with some picks-pour a saffran sirop above -pour in the glasses a little bit of safran sirup-add white wine and stir -add sirup depending on your taste-serve the safran white wine with cheese                       Samuel Julien

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Make this delicious chicken pot pie with a flaky, buttery crust, creamy sauce and a hearty mix of chicken and vegetables your family will love!

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Saffron Aperitif

ingredients

- cheese

- white wine

- syrup of saffron

method

- Cut cheese in dices

- arrange into the bowl

- jab with some picks

- pour saffron syrup on it

- pour in the glass as the syrup of safran

- add white wine and shake

- add the syrup

- serve white wine with cheese

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Chinon wine jam :

Ingredients :

75 cl Chinon wine;

1 pinch of cinamon;

1 clove;

1 peel of d’orange;

450 g granulated sugar;

Method:

Step1; boil a Chinon wine botle.

Step 2;blaze it to remove the alcol.

Step 3;put 1 pinch de cinamon ,1clove,1 zest to orange

Step 4:let it infuse from 2 to 3 minutes.

Step 5:Put 450 g off fine granulated sugar and 60 g off gelatin.

Step 6:Come to the boil for a few minutes and pour it boiling in pots.

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Rillions and tours potted meat pie

ingredients for 6 persons

250g pie crust

200g rillions

150g tours potted meat

500g liquid cream

3 eggs

parsley

salt and pepper

method :

1) Spread the pie crust on 2,5mm thickness .

2) Line the tart mould 20cm diameter.

3) Arrange rillions cut in slices and Tours potted meat.

4) Mix eggs, liquid cream, salt and pepper and put them mould.

5) Dust with parsley.

6) Bake it for 30 min 200°f.

7) Serve with lettuce.

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Wine-Grower Pie

INGREDIENTS

4 golden delicious apples

1 puff pastry

0,500 kg wine jam

1 bazulnut butter

1 spoon flour

3 spoons brown sugar

3 spoons of sugar

METHOD

-Put down grease-proof

-Put puff pastry on a baking tray turn upside down edge on 1-2cm

-Put it in the fridge

-Wash, Peel apples

-Cut apples about in slivers

-Put off apples sliver on puff pastry

-Sprinckle brown sugar on the tart edge.

Brian Brecq

Antonin Falgoux

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Thibaut BoiteauPeter GuinTourangelle OmeletteFor Four People     8 well fresh eggs80 gram dry grated goat cheese Salt, white ground pepperFinely sliced herbsClarify the eggs. Beat  the eggs yolk on a low heat, then to mix the grated goat cheese  and the fine herbs. Beat the egg white.Mix delicately eggs white and eggs yolk,them season.Pour the preparation which must be firm on a plate.Make the shape and the omelette with spatula.Bake it im the hot oven hot like blow. Serve straight away when it’s baked.Enjoy !    ; )BYE BYE

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Thibaut BoiteauPeter GuinTourangelle OmeletteFor Four People     8 well fresh eggs80 gram dry grated goat cheese Salt, white ground pepperFinely sliced herbsClarify the eggs. Beat  the eggs yolk on a low heat, then to mix the grated goat cheese  and the fine herbs. Beat the egg white.Mix delicately eggs white and eggs yolk,them season.Pour the preparation which must be firm on a plate.Make the shape and the omelette with spatula.Bake it im the hot oven hot like blow. Serve straight away when it’s baked.Enjoy !    ; )BYE BYE

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American recipes
sent by Springfield students

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TOTAL TIME: 0:30

PREP: 0:20

LEVEL: Easy

YIELD: 3 servings, 12 pancakes

Ingredients

1 c. all-purpose flour

2 tbsp. sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

1 1/4 c. milk

3 tbsp. butter, melted

1 large egg

Vegetable oil for brushing pan

Directions

1. In large bowl, whisk flour, sugar, baking powder and salt. Add milk, butter and egg; stir until flour is moistened.

2. Heat 12-inch nonstick skillet or griddle over medium heat until drop of water sizzles; brush lightly with oil. In batches, scoop batter by scant 1/4-cupfuls into skillet, spreading to 3 1/2 inches each. Cook 2 to 3 minutes or until bubbly and edges are dry. With wide spatula, turn; cook 2 minutes more or until golden. Transfer to platter or keep warm on a cookie sheet in 225°F oven.

3. Repeat with remaining batter, brushing griddle with more oil if necessary.

Tip: For thinner pancakes, add a little more milk to the batter.

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You will need 2 slices of bread, peanut butter and jelly. You put as much peanut butter on one slice of bread and as much jelly on the other piece of bread. You then stick both pieces together, so that the peanut butter and the jelly are on the inside of the sandwich.

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Make this delicious chicken pot pie with a flaky, buttery crust, creamy sauce and a hearty mix of chicken and vegetables your family will love!

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Les élèves de troisième prépa professionnelle travaillent sur un projet pluridisciplinaire (EPI) concernant les recettes Tourangelles.

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Les élèves de troisième prépa professionnelle travaillent sur un projet pluridisciplinaire (EPI) concernant les recettes Tourangelles.

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Nous avons décidé de traduire en anglais certaines de ces recettes afin de les partager avec des élèves américains de la central high school de Springfield dans le Missouri.
En échange les élèves américains nous font découvrir des recettes typiquement américaines.
DISCOVER THESE TYPICAL FRENCH AND AMERICAN FOOD!

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How to make Horchata!

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Mock Apple Crumb Pie (Made with Zucchini) Serves:8 servingsPrep time:15 minsCook time:40 minsTotal time:55 minsPrint Ingredients1 9-inch pie crust, unbakedFilling2 large zucchini3 tablespoons lemon juice⅛ teaspoon salt1¼ cups light brown sugar1½ teaspoons ground cinnamon⅛ teaspoon ground nutmeg2 teaspoons cream of tartar¼ cup all-purpose flourTopping1 cup all-purpose flour½ cup granulated sugar¼ cup light brown sugar1 ½ teaspoons ground cinnamon½ teaspoon salt6 tablespoons chilled unsalted butter, cut into ½-inch cubesVanilla ice cream, for servingInstructionsLine a deep dish pie plate with the pie crust and crimp the edges. Set aside in the refrigerator while you prepare the filling and the topping. Preheat oven to 400 degrees F.To prepare the filling, peel the zucchini and slice in half lengthwise. Using the tip of a spoon, remove all seeds. Slice the zucchini into ¼-inch slices crosswise. You should have approximately 6 cups of zucchini slices.Place the zucchini slices into a large skillet along with the lemon juice and salt. Cook over medium heat, tossing frequently until tender-crisp, similar to the texture of a slice of apple. (Also avoid browning the zucchini.) Remove from heat to cool slightly.In a large mixing bowl, stir together brown sugar, cinnamon, nutmeg, cream of tartar and flour. Add the cooked zucchini to the cinnamon mixture and stir to combine. (It’s fine if there are juices in the bottom of the bowl.)To prepare the topping, place flour, both sugars, cinnamon and salt into the bowl of a food processor and pulse once or twice to combine. Add the chilled butter to the mixture and pulse again repeatedly until the mixture in the bowl resembles wet sand.Pour zucchini filling into the prepared pie crust. Pour the topping mixture evenly over the top of the filling.Bake for 30 minutes or until the topping is golden brown and the filling is bubbling thickly at the edges.Remove pie from the oven and cool on a wire rack for approximately 1 hour to set.Serve warm with vanilla ice cream.

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Mock Apple Crumb Pie (Made with Zucchini) Serves:8 servingsPrep time:15 minsCook time:40 minsTotal time:55 minsPrint Ingredients1 9-inch pie crust, unbakedFilling2 large zucchini3 tablespoons lemon juice⅛ teaspoon salt1¼ cups light brown sugar1½ teaspoons ground cinnamon⅛ teaspoon ground nutmeg2 teaspoons cream of tartar¼ cup all-purpose flourTopping1 cup all-purpose flour½ cup granulated sugar¼ cup light brown sugar1 ½ teaspoons ground cinnamon½ teaspoon salt6 tablespoons chilled unsalted butter, cut into ½-inch cubesVanilla ice cream, for servingInstructionsLine a deep dish pie plate with the pie crust and crimp the edges. Set aside in the refrigerator while you prepare the filling and the topping. Preheat oven to 400 degrees F.To prepare the filling, peel the zucchini and slice in half lengthwise. Using the tip of a spoon, remove all seeds. Slice the zucchini into ¼-inch slices crosswise. You should have approximately 6 cups of zucchini slices.Place the zucchini slices into a large skillet along with the lemon juice and salt. Cook over medium heat, tossing frequently until tender-crisp, similar to the texture of a slice of apple. (Also avoid browning the zucchini.) Remove from heat to cool slightly.In a large mixing bowl, stir together brown sugar, cinnamon, nutmeg, cream of tartar and flour. Add the cooked zucchini to the cinnamon mixture and stir to combine. (It’s fine if there are juices in the bottom of the bowl.)To prepare the topping, place flour, both sugars, cinnamon and salt into the bowl of a food processor and pulse once or twice to combine. Add the chilled butter to the mixture and pulse again repeatedly until the mixture in the bowl resembles wet sand.Pour zucchini filling into the prepared pie crust. Pour the topping mixture evenly over the top of the filling.Bake for 30 minutes or until the topping is golden brown and the filling is bubbling thickly at the edges.Remove pie from the oven and cool on a wire rack for approximately 1 hour to set.Serve warm with vanilla ice cream.

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Sara FIEDLER

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Biscuits: http://allrecipes.com/recipe/20075/basic-biscuits/

Gravy: http://www.theprairiehomestead.com/2011/11/how-to-make-sausage-gravy-from-scratch.html

After you've made both, pour the gravy on the biscuits