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Showing posts from February, 2011

Elegant Brioche Loaf

Elegant Brioche loaf can be sliced for luncheon sandwich bread.

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

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. Ideal System for Making Tea, Hot or Cold, in Quantity, by Takeya 

Home-Made Brioche

Versatile and fun to make, brioche 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 cooked as pain perdú or French toast, it is magnificent.

Elegant Dinner Rolls

See Elegant Bread for M-J's Recipe