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Transcript of Basse-Normandie
Falaise Honfleur- 17th Century Arbor Bayeux- location of the famous tapetry Falaise -Birthplace of William the Conqueror Universitè De Caen Climate & Geography: West Lower Normandy is bordered by the Channel and the coastal landscape offers numerous cliffs. Nature Park, Marais du Cotentin et du Bessin Suisse Normande Tourism Lower Normandy is lined along its west side with the Atlantic Ocean. Weather is then really mild all year long without any extreme temperatures. However rainfalls remain frequent in Lower Normandy. Lower Normandy Climate
Climate Type: Continental and Oceanic.
Average Temperature: Summer: 17c, Winter: 4.5c.
Average sunshine: 1,763.6 hours per year
Average rainfall: Summer: 47.7 mm, Winter: 63.5 mm. Equivalent to 710.8 mm per year Mont-Saint-Michel contains numerous architectural jewels : Pre-Norman church, abbey church, Norman and gothic monastery building. Made into a prison from the French Revolution, the abbey has been the responsibility of the historical monuments department since 1874.
Since 1969 a monastic community ensures a spiritual presence. Called "The Wonder of the Western World" History William I also known as William the Conqueror, was the first Norman King of England from Christmas 1066 until his death. He was also Duke of Normandy from 3 July 1035 until his death, under the name William II. Before his conquest of England, he was known as William the Bastard because of the illegitimacy of his birth. William was born in Château de Falaise in Falaise. In 1066, William the Bastard conquered England, becoming William the Conqueror, or William I of England. He was buried in Caen. The main thrust of Operation Overlord during World War II was focused on Basse-Normandie. The beaches of Calvados were the site of the D-Day landings in June 1944. Basse-Normandie suffered badly during World War II, with many of the region's towns and villages being destroyed during the Battle of Normandy. Economy: •The first agricultural region , especially concerning butter production, cheese or apples for cider.
•The first region concerning the number of horses, with 12% of the total for France.
•The 4th region for car industry. Gastronomy Basse-Normandie is agricultural.
Lower Normandy is mainly used for farming, it's heavily agricultural, with livestock and dairy farming, textiles and fruit production among its major industries. Liqueurs: Calvados- In the French region of Basse-Normandie they create the emblematic apple brandy Calvados. The apples used in the production are specifically grown and selected, and can be a medley of 200 varieties, ranging from sweet, over tart, to inedible. These apples are usually hand picked and pressed and fermented into a cider, which is then distilled. The remaining eau de vie must be aged for at least two years in oak casks before it can be called Calvados. As Calvados ages, it becomes smoother. Cheese: Pont-l'Évêque is a French cheese, originally manufactured in Basse-Normandie, and probably the oldest Norman cheese still in production.
Pont-l'Évêque is an uncooked, unpressed cow's-milk cheese, square in shape. The central is soft, creamy pale yellow in colour with a smooth, fine texture and has a pungent aroma. This is surrounded by a washed rind that is white with a gentle orange-brown coloration. The whole is soft when pressed but lacks elasticity. Dishes: Norman Andouille de Vire, pork speciality from Lower Normandy Tripe a la Mode de Caen:
Herbed tripe layered with vegetables and baked very slowly in white wine and brandy. Recipe: Norman Apple Tart
(English) Tart Shell
1 1/3 cup all-purpose flour
1 large egg, beaten
1 stick cold butter, diced
1/4 tsp salt
1 tbsp sugar
1 stick softened butter
1/2 cup white sugar
1 large egg
1 large egg yolk
1/4 tsp almond extract
3/4 cup almond flour
3 to 4 medium apples, sliced thin
apricot jelly, for serving
Make the tart shell. Mix dry ingredients together (flour, sugar, salt), and rub butter in with your fingertips. Add egg gradually while stirring with a fork. With your hands, press together to form a mass of dough. If dough is too crumbly, add a teaspoon of ice water at a time. Form into a disk and chill in refrigerator.
Make filling. Using an electric mixer, cream together the butter and sugar until uniform, fluffy, and pale yellow. Gradually mix in the egg and egg yolk. Add almond extract. Add almond flour gradually while mixing, until incorporated. Put in the fridge until needed
If you haven’t sliced your apples, do so now. You may need to add a teensy bit of lemon juice to prevent them from browning.
Preheat oven to 400 degrees F. Roll out the tart shell and place inside a tart pan, pressing up sides. Alternatively, skip the rolling and just press the dough into a tart pan. Spread the frangipane inside the shell. Fan the apples out over the tart, overlapping them closely. Sprinkle with a bit of extra sugar, if desired.
Bake the tart at 400 F for 15 minutes, then reduce heat to 350 F and bake for another 20 minutes, until apples are tender and tart is slightly browned.
Cool and glaze with apricot jelly for serving, if desired. Recipe: Tarte de Pommes a la Normande
1 bâton de beurre ramolli
1 / 2 tasse de sucre blanc
1 gros œuf
1 jaune d'oeuf grande
1 / 4 c. à thé d'extrait d'amande
3 / 4 tasse de farine d'amande
Faire le fond de tarte. Mélanger les ingrédients secs (farine, sucre, sel), et frottez le beurre avec vos doigts. Ajouter l'oeuf progressivement tout en remuant avec une fourchette. Avec vos mains, appuyez sur pour former une masse de pâte. Si la pâte est trop friable, ajoutez une cuillère à café d'eau glacée à la fois. Former un disque et laisser refroidir au réfrigérateur.
Faire de remplissage. Avec un batteur électrique, battre ensemble le beurre et le sucre jusqu'à jaune uniforme, moelleux, et pâle. Délayer le jaune d'œuf et l'œuf. Ajouter l'extrait d'amande. Ajouter la farine d'amande progressivement tout en mélangeant, jusqu'à ce qu'il s'incorpore. Mettez au réfrigérateur jusqu'au moment de servir
Si vous n'avez pas vos pommes en tranches, le faire maintenant. Vous devrez peut-être ajouter un peu de jus de citron teensy pour les empêcher de brunir.
Préchauffer le four à 400 degrés F. Abaisser le fond de tarte et placer dans un moule à tarte, en appuyant sur les côtés. Sinon, passez à rouler et il suffit de presser la pâte dans un moule à tarte. Étaler la frangipane intérieur de la coque. Fan des pommes à plus de la tarte en les superposant en étroite collaboration. Saupoudrer avec un peu de sucre supplémentaire, si désiré.
Cuire la tarte à 400 F pendant 15 minutes, puis réduire le feu à 350 ° F et cuire pendant 20 minutes, jusqu'à ce que les pommes soient tendres et légèrement dorés tarte est. Caen is known for its historical buildings built during William the Conqueror, who was buried here, and for the Battle for Caen—heavy fighting that took place in and around Caen during the Battle of Normandy in 1944, destroying much of the town.