Elegant Brioche Loaf

Elegant Brioche loaf can be sliced for luncheon sandwich bread.
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Croques Monsieurs

Using a shallow grill pan, a heavy plate and a lid, croques monsieurs are easily made on the cooker or stove-top. Sandwiches are flipped when the cheese on the bottom is soft. Continue cooking, with the lid on top. I do not bother to replace the heavy plate after the croques monsieurs are turned.

Thinly-sliced ham, together with Swiss cheese, home-made bread and a few spoonfuls of butter are transformed into the French luncheon classic, croques monsieurs. Served with a salad or soup, they are part of an elegant luncheon.

Serve croques monsieurs with mayonnaise and Dijon mustard on the side.
©M-J de Mesterton 2011

>Croques Monsieurs

>

Using a shallow grill pan, a heavy plate and a lid, croques monsieurs are easily made on the cooker or stove-top. Sandwiches are flipped when the cheese on the bottom is soft. Continue cooking, with the lid on top. I do not bother to replace the heavy plate after the croques monsieurs are turned.

Thinly-sliced ham, together with Swiss cheese, home-made bread and a few spoonfuls of butter are transformed into the French luncheon classic, croques monsieurs. Served with a salad or soup, they are part of an elegant luncheon.

Serve croques monsieurs with mayonnaise and Dijon mustard on the side.
©M-J de Mesterton 2011

Elegant Croque Monsieur

Swiss cheese and Black Forest ham are pan-grilled inside of two buttered pain brioché slices. This dish is a frequent component of an elegant luncheon, accompanied by cream of celery soup, artichoke soup, or carrot Vichyssoise.

Pain Brioché

Versatile and fun to make, brioche dough has many uses. It can be filled with savouries or sweet ingredients. When formed into a loaf called pain brioché, it makes light and lovely-tasting sandwiches. Sliced and soaked in a spiced egg-milk batter, then fried as pain perdú or French toast, it is magnificent.

>Pain Brioché

>

Versatile and fun to make, brioche dough has many uses. It can be filled with savouries or sweet ingredients. When formed into a loaf called pain brioché, it makes light and lovely-tasting sandwiches. Sliced and soaked in a spiced egg-milk batter, then fried as pain perdú or French toast, it is magnificent.

Scottish Oat-Cakes

Scottish Oat-Cakes, Updated

2 cups of Oatmeal
½ cup of regular or unbleached flour
1/3 cup of buttermilk
¼ cup of hot water
1/2 teaspoon-full of Himalayan salt
1 teaspoon of crushed flax-seeds (optional; these seeds make the oat-cakes more health-promoting, and they add nearly no calories)
1/2 teaspoon of aluminum-free baking powder, such as that made by Rumson  or Bob’s Red Mill
¼ cup of melted butter
1 teaspoon of coconut oil

Mix all ingredients together in a large bowl. Pat this mixture into a baking sheet until flat and about 1/8 inch thick. Heat your oven to 350 F.
I sometimes use a wafer iron or a quesadilla machine, and cook the oat-cake mixture until it stops steaming and releases from the iron easily. Bake until oatcake is brown and as crisp as possible.
Variations: add two teaspoons of sugar and/or ground walnuts.