'Croque Monsieur' the French words for 'Toasties of Champions' (or thereabouts). We cannot get enough of this toasted sandwich after Christmas. It's the perfect thing to make if you're not sure what to do with left-over Christmas ham. Grab yourself some bread, gruyere cheese and whip up some bechamel sauce for the ultimate toastie this Christmas.
For béchamel, melt butter in a saucepan over medium heat, add flour and whisk continuously until sand-coloured, then gradually add milk, whisking continuously. Season to taste, add nutmeg and whisk occasionally until thick and smooth (12-15 minutes).
Set aside to cool slightly (5 minutes), then gently whisk in yolk and fine Microplane fresh white truffle to taste.
Cover directly with plastic wrap, set aside to cool, then refrigerate until set (20-30 minutes).
Meanwhile, for pickled Spanish onion, combine onion, sugar and 1 tsp salt in a bowl, stand until onion is soft, add vinegar and set aside to pickle (20 minutes, or until required).
Spread 2 tbsp béchamel onto each slice of bread. Divide ham, pickled Spanish onion, half the Gruyère and thinly shaved white truffles among half the bread slices, then sandwich with remaining bread slices with the béchamel side up.
Scatter with remaining cheese and refrigerate to set (30 minutes).
Place sandwiches on a large oven tray lined with baking paper and bake until cheese is melted and bubbling (15-20 minutes).
Cut in half and serve warm with herb salad and cornichons.
This heatwave has us craving light meals, that come together quickly, without too much effort. The lovely Vanessa Gordon has shared her twist on the classic tuna Niçoise salad. She's used our fresh tuna steaks, as opposed to canned tuna and paired it with jammy eggs, Ortiz anchovies, crunchy green beans and potatoes, all dressed in a zingy vinaigrette!
One week before school's back, so time to get thinking about some recipes to get you through. We're reflecting on some delicious recipes shared by Hayley McKee of Patacake cookbook and Clementine Day of Somethings I Like To Cook as well as some of our own, to get you inspired for the busy months ahead!
Tom Sarafian's hummus has a cult following and we've been lucky enough to get our hands on one of his favourite ways to use it! Cashews are caramelised in butter, Aleppo pepper and smoked paprika and poured generously over the top of the blushing pink steak.