Midi Pyrenees

By: Eduardo Rojas and Karen Rodriguez

Le Ville Plus Grande

Toulouse est le plus grande provance et le ville du Midi Pyrenees. C'est un grande touring area et etait plus than 439,000 genes habit ici.

L'hiver et l'ete dans le Midi Pyrenees

La température au cours de l'hiver dans le Midi-Pyrénées peut être vraiment bas autour de 40 degrés Fahrenheit et 68 degrés pendant l'été.

Plats et Desserts Typique

Le Vieux Pont

Description

Le Vieux Pont est tres bon pour sa cuisine fracaise. Les prix varient de $41-110. Vouse devez avoir une resevation.

L'Entrecote a la Bordelaise et Vin Rouge

Steak au vin rouge a l'echalote. Le plat principal est tres delicious car le steak est tres tender. Le vin rouge est tres bon mais no pour les enfants.

Croustade Aux Pommes

1 pack of filo pastry sheets
4 apples cored, peeled and segmented (Cox's Orange or Granny Smith for example)
40g unsalted butter
25g castor sugar
a splash of Armagnac or other brandy
50g unsalted butter, melted
castor sugar for sprinkling
icing sugar for dusting

Instructions

Firstly peel and core the apples and cut into wedges. There is no need to be too precise about sizes. Gently melt the 40g of unsalted butter with the 25g of castor sugar in a heavy bottomed saute pan. Now add the apple pieces and saute gently until they start to brown and caramelise. Add a splash of Armagnac about a minute before finishing. Flambe if you wish. Set aside to cool a little.

Pre-heat the oven to 140 degrees C.

Now take a sheet of filo and brush it lightly all over with some of the melted butter and then lightly sprinkle with castor sugar. Using an 8 inch or 20cms shallow cake tin (preferably with a removable base) centre the pastry over the tin and gently push it down the sides leaving plenty of over-hang. Now repeat with another sheet and this time place it at 45 degrees to the first sheet so the corners do not correspond with each other.

Arrange the apples inside so there is an equal covering.

Now repeat the stage again with another filo sheet except this time cut into four equal pieces. Take each piece and fold it gently so that all four corners stand up almost touching. Keep repeating this with the other pieces and start to arrange them on top of the apples with the pointed corners pointing to the sky. You should be able to repeat this again and again with another five or six sheets cut into quarters. Just have fun and be creative. It's actually quite satisfying.

When the Croustade looks roughly like the photo above you are ready to place it in the oven. Cook it for 20 to 30 minutes watching it carefully. You want it to be golden brown but be careful as it will darken quite rapidly at the end. Take it out when you think it looks right.

Let the Croustade cool completely and dust generously with icing sugar and serve alone or with cream or ice-cream.