Classic apple pie recipe
This double-crusted apple pie recipe tastes as homely as it looks.Good Housekeeping's top tips for perfect apple pie:
© Ouest-France for the holidays, the Virginie Giboire chief suggests a millefeuille of scallops, pear and turnip.
Millefeuilles de Saint-Jacques, turnips, pear and sorrel: it is the proposal of the Rennes head of the Raines restaurant for a festive entrance that is off the beaten track.
"For the holidays, it's not just the truffle", smiles Virginie Giboire. Before the Christmas break, The head of the restaurant Racines (1) Book in Ouest-France its proposal as a dish for the holidays, an entrance in the form of a millefeuille of scallops, turnips, pear and sorrel. “These are affordable seasonal products. » The turnip for a festive meal, a daring choice? "The raw turnip, finely cut, it's very soft! On the plate, the scallop will be raw too. "I prefer, we really have the taste of the product. " Small possible variant: " Replace lemon with Clementine , suggests Virginie Giboire. I will try this at home. »
Shortbread Mince Pies with Last-Minute Mincemeat Recipe
The buttery pastry on these mince pies will convert any mince pie dodger. The mincemeat can be made and used immediately, no need for maturing. If you can’t find mixed peel, use extra mixed dried vine fruit instead. Yields: 12Prep Time: 30 minsProcess Time: 30 minsTotal Time: 1 hourCalories per Serving: 341IngredientsFor the mincemeat125 g mix of raisins, sultanas and currants 25 g mixed peel Finely grated zest and juice 1/2 orange 60 g soft brown sugar 1 tsp.
© Ouest-France For the holidays, Virginie Giboire suggests a millefeuille de scjaques, pear and turnip.
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Recipe "Great & Millau" Club of tomorrow ". Millefeuille de Saint-Jacques, turnips, pear and sorrel. For eight people (€ 2 per person): four brick sheets, 50 g of butter, a tablespoon of honey, 20 fresh scallops, four large new turnips, four pears, 1/2 sorrel boot (can Be replaced by spinach), a organic lime
Vinaigrette: 100 g of pear juice, 20 g of apple cider vinegar, 10 g of lemon juice, salt, 30 g of olive oil, pepper of Espelette. Mix all the ingredients together and serve as a saucier.
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brick sheet: Melt the half salt butter with honey. Brush a first brick sheet with the mixture. Cover with a second sheet. Repeat the operation up to four sheets. Cut out the size of the mold. Cook on a 65 ° C parchment paper for 8 minutes. Get a golden coloring.
Sausage and marmalade plait
This crowd pleaser will keep well for a couple of days in the fridge so you can get ahead this Christmas. You can also assemble in advance and freeze. This Christmas crowd pleasing sausage and marmalade plait is really easy to make and only costs 84p per portion! A zesty, sweet marmalade works well here and pairs nicely with the savoury sausage meat and wholegrain mustard. Plus, the puff pastry gives the whole dish a light yet moreish finish. Think of it as a fancy sausage roll with festive flair and what's better, once baked, it will keep well for a few days in the fridge.
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Mounting (at the last moment) : Cut the turnips, pears and scallops at the end Carpaccio. Mount the millefeuille as follows in the mold (put the bruck sheet): turnips / scallops + salt flower + lemon zest / sorrel leaves / pears / turnips / scallops + fleur de sel + zest lemon /large sorrel leaves /cut pears /turnips. With a sharp knife, cut into eight parts. Put a little fleur de sel and pepper.
What wines to accompany this recipe?
to accompany the millefeuille de Saint-Jacques de Virginie Giboire, Alex Cozien and Fabien Miniou, managers of the cellar Le Vin Vivé (2), retain two white wines. "A Sancerre 2020 by Daniel Chotard (19, 60 €) and a Causse, Gayac wine, of the Cantalauze estate cuvée (11, 40 €), suggests Alex Cozien. With Sancerre, we are on sandy clay soils of the Loire center with a nice minerality. Something with beautiful exuberance and liveliness, fruity. " for the dissent cuvée, " It is a mauzac green grape that has a marked, dry and lively entrance. There is a fennel trend that will go well with turnip, a beautiful freshness ”.
(1) Roots, gourmet restaurant, 4 passage. Antoinette-Caillot in Rennes. Such. 02 99 65 64 21. Website: www.racines-restarant.fr
(2) Live wine, wine cellar, beers, spirits and cheeses, 78 email François-Mitterrand in Rennes. Such. 02 90 22 74 83; www.levinvivant.com
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