No professional kitchen is used and I like this from a home cooking point of view.
This is “must try” recipe for anybody who loves the classic Croque Monsieur toasted ham and cheese sandwich. If you put a fried egg on the top, you apparently have a Croque Madame (The egg is meant to resemble a lady’s hat ; ) This has a cheeky twist, in that this is made in small individual sized muffin tins (just use a cupcake tin) with the bread acting as a cup to hold your delicious cheese sauce and egg. It’s amazing – serve with a side salad for a delicious lazy lunch!
This recipe is from one of Rachel’s fellow Cordon Bleu friends and it’s a very delicious twist on the traditional French Madeleine recipe, filled with Lemon Curd and a Fresh Raspberry, it’s a cunning recipe that works so well as an afternoon tea treat. The Madeleine batter can be made in advance and chilled in the fridge until needed, so it’s great if you need a simple recipe with a wow factor. These are best served fresh, warm from the oven with a good strong cuppa.
I baked this for my family for a quick summer lunchtime treat in a rush and I actually added red onion relish to my base for a little sweetness. Rachel does actually state that you can add whatever filling you wish and you’ll have a “Quiche a la… Miss Sue Flay” (in this instance anyway ; )
This was so easy to make ahead, I kept the red onion mix in the fridge once cooked, until I was ready later in the day to make it then prepared this as a birthday treat for the mister. I actually served this with Rosemary Potatoes and Green Beans and it was the best meal we have had in a long time.
This is a chocolate mousse with cocoa nibs, of which I couldn’t actually find, so I improvised and grabbed a pack of the best chocolate I could find (Green & Blacks 75% cocoa in fact) and chipped away tiny little *nibs* instead. It worked perfectly for this and it was such an elegant dessert, but very rich. It’s very silky, made with chocolate pastry cream, meringue & whipped cream. So naughty, but oh so nice!
It truly is the ultimate chocolate mousse.. it takes time to make and a lot of bowls (a lot of washing up had to be done with this, which surprised me) but it was worth it.
Crème Patissière – Page 274
What’s your favourite recipes from it?
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Miss Sue Flay
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