recipe comes from Sue Brewer who is lucky enough
to live in Brittany where she has her own gites to rent
- have a look for yourself <click
asked Sue to do her own introduction . . . . .
from London my better half and I have lived in a little
hamlet called Le Millet near Ploeuc sur Lie in France
for the past three years. Although life in the Cotes
d'Armor region of Brittany is quite idyllic there are
some downsides, notably the price and strength of tea
bags, unavailability of sliced back bacon (who can live
without bacon sarnies) and finally the lack of Indian
first two things we must stock up on during our infrequent
visits to England, but curries and bhajis - pas du problem!
realised that the only way I was ever going to have
an 'Indian takeaway' in France was to make it myself.
Now this isn't as silly as it sounds; I always make
the curries or whatever in large quantities and then
freeze them in meal-sized portions. So Saturday night
is still takeaway night, either sharing the meal with
friends or to eat whilst watching some rubbish on the
television - you know the sort of thing that's on TV
on a Saturday night.
I do bring back the spices from dear old blighty as
here in France they are rare and, if found, expensive
(except for that awful pale yellow curry powder) but
the rest is down to moi."
following is a favourite of ours. Breton cuisine is
famous for its use of Apples and the alcoholic beverage
distilled from Apples called either Eau de Vie or Calvados,
and this recipe uses both".
is a recipe of the month on Sue's web site so be sure
to pay regular visits
Cox's orange pippin or Egremont russes apples, peeled,
cored and chopped
1 - 1 1/2 tbsp sultanas
20 ml or 1 tbsp Calvados or eau de vie
200g / 1 cup caster sugar
6 medium or 4 large egg yolks
200g / 1 cup butter, softened
200g sifted flour
butter for greasing tin
20 ml / 1 tbsp milk for glazing
the butter in a saucepan then stir in the prepared
apples, sultanas and Calvados. Cook over a low heat,
stirring occasionally, until the apples are soft.
pour the sugar into a large bowl and having reserved
a little yolk for glazing, whisk in the egg yolks,
one at a time, until the mixture is smooth and forms
Work in the butter and Calvados, then fold in the
flour a little at a time until well mixed.
a deep, round loose-bottomed 20 cm cake tin. Pour
in half the cake mixture, spreading it evenly with
a spatula. Cover with the softened apples. Top with
the rest of the cake mixture and smooth with spatula.
the reserved yolk with the milk and brush lightly
over the cake. With a fork trace lines diagonally
across the surface of the cake, to form a diamond
pattern. Bake for about 45 mins in a reheated oven,
until cooked through and golden.
to cool slightly, remove from the tin and serve cold.
you would like to stay in one of Sue's cottages at Le
Millet or learn more about Brittany visit her website
or send her an email to firstname.lastname@example.org