Croque Monsieur

Croque Monsieur is a classic french dish and can be served at any time of the day. 
One of the reasons it is such a favourite might be that it is so easy to prepare, yet tastes so good.
In this version, which is from the wonderful Nigella Lawson's 'Nigella Express', you do a little preparing in the evening, and the rest is baking in the oven the next morning and voilà: a wonderful breakfast or brunch for the family without any effort! 

• 6 slices multigrain brown bread
• Dijon mustard
• 125g or 6 slices of Gruyère
•  70g or 3 slices ham
• 6 eggs
• 1/2 tsp. salt
• 80 ml milk
• 4 tbsp. grated Gruyère, Emmental or Cheddar
• Worcestershire sauce

Spread each slice of bread with mustard. Make sandwiches by putting each slice of cheese against the mustardy bread, with a slice of ham between them. Cut each sandwich in half to make triangles. 
Put the sandwiches into an ovenproof dish (approx. 27x21x6 cm) and squish them together. 
Beat together the eggs, salt and milk and then pour this over the breads. 
Cover the dish with clingfilm and leave in the fridge overnight. 
Sleeeeep!
The next morning, all you have to do is preheat the oven to 200°C, take the dish out of the fridge and remove the clingfilm. 
Sprinkle with the grated cheese and a good dose of Worcestershire sauce and bake for 25 minutes.  
You will be the hero as everyone will think that you have been up early in order to prepare breakfast! Enjoy!!
Serves 4-6

Omelet with Herbs and Goat Cheese

This tasty omelet serves two and there is no better way to start your day then to make a quick and yummy egg dish, then climb back into bed to share it with your loved one.
You can vary this omelet by taking whatever herbs you like and if you prefer feta cheese to goat cheese, go ahead. 

Ingredients:

• 3 eggs
• 1,4 oz. (40g) Gruyère cheese
• 1,4 oz. (40g) Parmesan 
• 2 tsp. each of 4 different herbs (like chives, parsley, chervil, tarragon), all finely chopped
• 2 tbsp. butter 
• 1 oz. (30g) goat cheese

Preheat the oven to grill. 
Heat a pan, but keep it on low temperature. 
Separate the eggs. Mix the egg yolks together with the Gruyère and the Parmesan and the herbs. Season with salt and freshly milled black pepper. 
Beat the egg whites with a pinch of salt until soft peaks form, then carefully fold it into the egg yolk mixture. 
Raise the temperature of the pan to medium and put in the butter. As soon as the butter is melted and turns foamy, evenly pour in the egg mixture. Let it cook for a minute, then carefully loosen the edges from the pan and put it into the prepared oven. Let it bake for a minute until the mixture is set. 
Cut the goat cheese into small pieces, remove the pan from the oven and cover it with the cheese. Fold the omelet into half and serve hot (best with a fresh baguette)!

Cranberry Nut Bread

This is a wonderful sweet bread, easy and quick to make and simply delicious. The cranberries and nuts make it soft and moist. 
In my earlier post for Cranberry Scones, I already mentioned how those little red fruits are packed with Vitamin C, so this is the perfect sweet bread/cake for winter days. 


Ingredients:

• 2 c flour
• 1 c (brown) sugar
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 3/4 c orange juice
• 1 tbsp. orange zest
• 2 tbsp. soft butter
• 1 egg, beaten
• 1 1/2 c fresh cranberries
• 1/2 c nuts, chopped

Preheat the oven to 350°F (160°C). 
Mix the dry ingredients. Stir in the orange juice, zest, butter and egg. 
Mix until blended. Stir in the cranberries and nuts. 
Pour the batter into a well greased loaf pan and bake for 55 minutes. 


Yes, it is that simple! Enjoy!

Eggs in Flames - Spain

Breakfast in Spain is usually a simple thing. Mostly a simple coffee and toast with jam (peach jam!). 

But there are always the exceptions, like churros served with chocolate (a recipe will follow later) or the following spicy egg dish. 

Ingredients:

• 2 tbsp. olive oil
• 1 small onion, chopped
• 1 red bell pepper
• 1 tsp. ground chili powder
• 1 can peeled tomatoes 
• 2 tbsp. tomato paste
• 6 eggs
• 12 slices pepperoni
• 2 tbsp. fresh parsley, chopped

Preheat the oven to 350°F (160°C)

Heat the oil in a medium skillet. Sauté the onions until soft and slightly brown. 

Add the bell pepper and chili powder and cook for a couple of minutes. 

Add the tomatoes and tomato paste and let simmer for 10 minutes over low heat. Stir frequently. 

Pour the tomato mixture into a shallow baking dish. With the back of a big spoon make 6 holes for the eggs. Carefully crack one egg over each hole and place it in there. 

Cover with the pepperoni. Bake for about half an hour or until the egg white is done. 

Garnish with parsley and serve with fresh bread.

Serves 4 to 6

French Baguette

Crispy, crunchy baguette, fresh out of the oven! This is bread heaven! This most famous French bread is one of the few breads you can eat plain and it is still delicious.
But it is even better with some butter and honey. Or jam. Or cheese. Or...oh the list is endless.

Ingredients:

• 3-3 ½ c all-purpose flour
• 1 pkg. yeast (2 ¼ tsp.)
• 1/2 c warm water
• 1/2 c warm milk
• 1 tsp. salt
• 1 tbs. sugar
• 2 tbs. vegetable oil
• 1 egg white, whisked with 1 tbs. water

In a large bowl combine 2 c of the flour, sugar, salt and yeast. Add warm water, warm milk and oil and beat with an electric mixer.
Stir in the remaining flour, ½ c at a time until the dough is soft and not too sticky. Knead dough on a lightly floured surface until smooth and elastic. Place dough in a slightly greased bowl, turn greased side up, cover with a damp kitchen towel and let rise in a warm spot until double (takes about 2 hours). I usually put it in the oven at the lowest heat.

Punch down the dough with your fist and divide in half. On a floured surface roll out each loaf into a rectangle (15x8-in) and roll them up, beginning at the longer side.

Pinch edges to close. Roll carefully back and forth and place both loaves on a slightly greased -and sprinkled with cornmeal- cooking sheet.
With a sharp knife cut slashes across the loaves. Brush loaves with cold water and let them rise for another hour or until double.

Preheat oven to 375°F (190°).
Brush loaves with egg white mixture. You could sprinkle them with some poppy or sesame seed if you like.
Bake in the middle of the oven about 30 minutes until the breads are golden brown and sound hallow when tapped.
Makes two long loafs.

Raspberry and Rosewater Lassi - India

Lassi is a popular and traditional drink from India. The mixture of yoghurt and fruit is very refreshing, making it a perfect summer breakfast.

Ingredients:

• 250g raspberries
• 4 tbsp. rosewater
• 300ml plain yoghurt
• 2-3 tbsp. honey
• ice cubes

Put all the ingredients in a blender and mix to a purée and serve.
So quick, so easy, yet so good!

Banana Pancakes - North America

Pancakes have been used throughout history, one recipe was even found in an ancient Roman cookbook.

They also represent a religious symbolism: Shrove Tuesday (or Pancake Day) is for Christians the day before Ash Wednesday, the day before Lent starts. Traditionally during Lent, eggs, milk and butter are banned; so on the last day before the fast, pancakes were served as way of using up all the eggs, butter and milk in the house.
This is a very nice variation of the regular pancakes, and you can try them as well with blueberries, raspberries or blackberries. Feel free to experiment!

Ingredients:

• 1 1/2 c flour
• 4 tsp. baking powder
• 2 tbsp. sugar
• dash of salt
• 2 eggs, beaten
• 1 1/2 c buttermilk
• 8 tbsp. cold butter
• 1-2 (not too ripe) bananas, peeled and sliced
• butter for the pan
• maple syrup, yoghurt, sour cream...

In a large bowl whisk together the flour and the baking powder and add sugar and a bit of salt.
Add the eggs, milk and butter and stir together with the hand mixer until you get smooth batter.
Cover the bowl and set aside for 15 minutes.
Melt some butter in a pan at medium heat.
Put a spritzer of soda water into the batter, then pour a scoop full of batter into the pan. The pancakes should be about as big as the palm of a small hand.
Bake then for a couple of minutes. When the top starts to bubble, cover with banana slices before flipping and baking the other side.
Keep the baked pancakes on a cooking sheet in the warm oven while you continue with the rest.
Serve the pancakes warm with maple syrup, or with sour cream (or yoghurt) and fresh fruit.

Makes about 10 small pancakes.