Normandie Tea Recipes

Steps:

• In a pan, warm the Calvados.
• In a tall pedestal mug, mix the Calvados with the sugar. Ignite with a match and let burn for 10 seconds. Add tea and garnish with cinnamon stick.

Steps:

• Place mussels and cider or wine in a wide, shallow pan. Cover and place on a high heat for 3-4 mins, shaking pan a few times until mussels have opened. Tip into a colander over a bowl to catch the juices. Discard any that have not opened.
• Place the pan back on the heat with a large knob of butter. Sizzle the leeks for 8 mins until soft, then add the mushrooms. Add the mussel cooking liquid and crème fraîche and bubble down for 5 mins to reduce by half. Turn down the heat and add the fish. Cover and gently poach for 10 mins until cooked, then carefully lift out. Stir through the mussels and parsley and heat through.
• If you want, place the fish back in the pan to serve from the table or place a piece of fish in each serving bowl and spoon everything else around it. Delicious served with boiled waxy potatoes, such as Pink Fir Apple.

Steps:

• Combine stuffing mix, butter and broth and set aside.
• Mix onions, celery, mayonnaise and salt.
• Add mayonnaise mixture to stuffing mix and mix well.
• Put 1/2 of stuffing mixture in a greased 9x13 inch baking dish.
• Spread chicken over this layer then top with the remaining stuffing mix.
• Beat eggs in milk and pour over all.
• Refrigerate overnight.
• Take out 2 hours before serving and spread with the mushroom soup.
• Preheat oven to 325 F.
• Bake uncovered for 40-45 minutes.
• Sprinkle with cheese and bake an additional 10 minutes.