The most banal snack ever, you might say. Wrong, of
course, because even with this basic recipe you can go all
culinary ways. An inspired amateur chef can even make a
top dish of it in a party menu, as an appetiser or warm
starter. Think outside the box with different types of bread
or no bread at all, with fish or vegetarian dishes, with fruit
or vegetables.
One rule I find important: do not spend money on the so-
called 'croque-machines'. You have an oven, use it.
croque monsieur
grated Gruyère
butter
milk
plain flour
eggs
You really don't need a special machine to make a good
croque. Cover an oven dish with aluminium foil, sprinkle with
olive oil and place slices of bread on top.
The composition here is: slice of bread buttered, slice of
cheese without crust, slice of ham, slice of cheese, slice of
bread, butter, grated Gruyère. Preheat the oven at 220°C for
10 to 15 minutes.
You can choose the presentation yourself, for example with a
mixed salad on the side.
For a croque monsieur the French way. Start with a cheese
sauce. Make a roux of flour and butter. Dilute with milk to a
thick bechamel. Mix with coarsely grated gruyere and a twist of
the pepper mill.
Take two thick slices of bread and spread a layer of cheese
sauce on each. Lay a thick slice of cooked ham on one of the
slices and a slice of Old Bruges or similar cheese on top.
Cover with the second slice of bread, with more cheese sauce
on top. Place the croques in an oven dish on baking paper.
Bake them for 15 minutes or until the right colour is reached, in
an oven pre-heated to 185°C.
If you now put a fried egg on top, you will have a "croque
madame". (Photo left) Bon appetit!
taste and tradition
the fiery passion
The most banal snack ever, you might say.
Wrong, of course, because even with this
basic recipe you can go all culinary ways.
An inspired amateur chef can even make a
top dish of it in a party menu, as an
appetiser or warm starter. Think outside the
box with different types of bread or no
bread at all, with fish or vegetarian dishes,
with fruit or vegetables.
One rule I find important: do not spend
money on the so-called 'croque-machines'.
You have an oven, use it.
croque monsieur
taste and tradition
You really don't need a special machine to
make a good croque. Cover an oven dish with
aluminium foil, sprinkle with olive oil and place
slices of bread on top.
The composition here is: slice of bread
buttered, slice of cheese without crust, slice of
ham, slice of cheese, slice of bread, butter,
grated Gruyère. Preheat the oven at 220°C for
10 to 15 minutes.
You can choose the presentation yourself, for
example with a mixed salad on the side.
For a croque monsieur the French way.
Start with a cheese sauce. Make a roux of flour
and butter. Dilute with milk to a thick bechamel.
Mix with coarsely grated gruyere and a twist of
the pepper mill.
Take two thick slices of bread and spread a
layer of cheese sauce on each. Lay a thick
slice of cooked ham on one of the slices and a
slice of Old Bruges or similar cheese on top.
Cover with the second slice of bread, with the
cheese sauce on top. Place the croques in an
oven dish on baking paper. Bake them for 15
minutes or until the right colour is reached, in
an oven pre-heated to 185°C.
If you now put a fried egg on top, you will have
a "croque madame". (Photo under) Bon
appetit!
grated Gruyère
butter
milk
plain flour
eggs
the fiery passion
