Association Franco-Britannique

du Pays Moutierrois et de sa région


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Association Franco - Britannique

25 rue Georges Clemenceau
85540 Moutiers les Mauxfaits



Solange's group

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The cookery group , very motivated, met for the second time this year. All members were present and this time there was a surprise . One of the recipes was Portuguese!

Everything was delicious! Enjoy trying these recipes! We would like to thank Nadine for her hospitality!



ap midi cuisinePreparation 30mn-------------Cooking 15mn---Oven 180°

1 sachet of semi-dried fruit, we’re using apricots
1 pack feuille de brique , or filo pastry circles
50g softened butter
2 egg yolks 60g ground almonds
A splash of rum and almond essence
A little melted butter for brushing on the pastry

In a bowl ,mix the sugar with the softened butter, mix in the 2 beaten egg yolks and ground almonds, together with the rum and almond essence
Split the apricots open and fill them with the mixture above.
Cut the brique/filo circles in to quarters, brush each one with melted butter, and place 2 apricots side by side in the centre of each quarter
Roll them up into a cigar shape, and fold the ends under
Place them on a baking sheet, brush with melted butter, and bake for about 15 minutes until golden
Serve them cold with a fruit coulis, and sprinkle with icing sugar.


Rissois de Camarao

Rissois de Camarao are delicious small savoury pasties, half moon shaped, from Portugal. They are stuffed with a creamy prawn filling, before being breadcrumbed and deep fried.
Preparation 45 mn
Cook 30 mn


500 g plain flour,sieved,and put on to a sheet of baking paper
400 ml water
90 g butter
1 tsp salt
400g cooked prawns,peeled,and cut into small pieces
2 egg yolks
60g butter
40g plain flour sieved
Cold water
Salt and pepper
2 eggs beaten
Dry breadcrumbs
Sunflower oil for frying


In a non-stick pan, pour in the water,and add the salt and the butter cut in to small pieces.
Bring to the boil,and when the butter starts to make a”crackling” sound,shoot the flour all together into the pan,and,on a low heat,beat the mixture vigorously with a wooden spoon till it forms a ball,and comes away from the side of the pan. Tip it on to a lightly floured flat surface,and knead it well.IT WILL BE VERY HOT,so you may want to use a tea towel to protect your hands. Roll out to about 3mm thickness and set aside.
PRAWNS in béchamel sauce
In a small saucepan, melt the butter on a medium heat, add the flour, and on a low to medium heat ,mix well adding a little cold water to obtain a stiff cream.
Mix in the beaten egg yolks,and salt and pepper. When the mixture has thickened(like custard),remove from the heat,allow it to cool a little,stir in the prawns and set aside.
Using a 8/10 cm pastry cutter,cut out discs of the pastry,and ,with a rolling pin,roll them out a little more to achieve an oval shape.
Using a teaspoon, put a little of the filling in the centre of each one,(not too much,or they risk bursting when frying) . Moisten the edge of the pastry with water, and fold them over in half, Ie half moon shaped. Seal the edges well using the tines of a fork to press well down.
Heat the oil in a deep fat fryer,or wok. With the left hand,dip each pasty into the beaten egg,place it into the breadcrumbs,and lift out the well coated pasty with the right hand,and cook a few at a time in the hot oil,turning them frequently,till they are golden brown,then lift them onto kitchen paper to drain.

A quicker alternative for the béchamel sauce:
400 ml milk
60 g plain flour
50 g butter 2 egg yolks
Salt and pepper
Melt the butter in a microwavable bowl for 30 seconds in the microwave on full power. Stir in the flour,add the milk,mix well,put back in the microwave for 2m30 on full power, Stir well again,then another 2min30 in the microwave .Finally stir in the beaten egg yolks, allow to cool, then mix in the prawns.
You could use other fish,meats, or vegetables instead of prawns, and add some eg chilli sauce to the filling.