Perfect croque-monsieur
This may be the most ballsed-up dish in cafe culture. In theory,it’s good. It doesn’t seem like something you can truly make a mess of,but often in restaurants the execution is robustly disappointing. You may just have to take matters into your own hands. Thankfully,our version won’t leave you with the sour taste of a second-rate sanga.
INGREDIENTS
- 25g unsalted cultured butter
- 25g plain flour
- 175ml full-cream milk
- sea salt flakes and freshly ground black pepper
- generous grating of nutmeg
- 220g gruyere or comte,finely grated
- 4 slices of sourdough
- 1 tbsp Dijon mustard
- 180g sliced honey-roasted ham
METHOD
- Preheat the oven to 220C fan-forced (240C conventional).
- Melt the butter in a small saucepan and add the flour. Gently stir for 2-3 minutes,until it smells biscuity and resembles wet sand. Gradually add the milk,one ladleful at a time and whisking constantly to avoid lumps,then bring to a simmer and cook for 2 minutes or until thickened. Remove the pan from the heat and season the bechamel with salt,pepper and the nutmeg. Stir in 50g of the grated gruyere or comte until melted and set aside.
- Preheat a grill to high. Place the sourdough on a large baking tray and lightly toast one side under the grill.
- Spread the untoasted side of two slices with the mustard,then add the ham and three-quarters of the remaining gruyere or comte. Top with the remaining sourdough,toasted side up.
- Spread the top of each sandwich with a large spoonful of the bechamel and sprinkle over the remaining gruyere or comte. Bake in the oven for 10-12 minutes,then finish under the grill for 2-3 minutes,until the cheese is golden brown.
Serves 2
Turn your monsieur into a madame
If up want to turn this monsieur into a madame,you just need to add eggs. Fry two eggs,sunny-side up,in some butter for 2 minutes or until the whites are cooked through. Top the sandwiches with the fried eggs once they come out from under the grill,season with black pepper and serve immediately.
Studd siblings recommend:We love La Couronne Fort-Aged Comte
Japanese-style crispy spiced halloumi sandwich
To us,this is kind of like a Filet-O-Fish burger from Maccas,but in the best possible way.
INGREDIENTS
Makes 4
Studd siblings recommend: We love Aphrodite Mixed Milk Halloumi
Easy ricotta gnocchi with tomato sugo and fresh basil
These gnocchi are sooooo light and fluffy,and damn easy to make! TBH,we have stuffed up homemade gnocchi a few times,but we have mastered these like true champions,so consider them foolproof. Because there are so few ingredients in this recipe,it’s worth spending the money on the more expensive Italian cherry tomatoes,plus some high-grade parmigiano reggiano. Don’t freak out about the gnocchi dough – it’s meant to be a moist batter,so you only need a small amount of flour to bind it. Use too much and the gnocchi will taste floury.
Studd siblings recommend: We love Cravero Parmigiano Reggiano
Mexican-style corn and feta fritters
Good moods only after eating this one. It’s a meal that teleports you to where you’d rather be. Sometimes we serve it with a side of smoked salmon or prawns. Please eat in a patch of sun,if available.
INGREDIENTS
• Once you dollop the fritter mixture into the pan,use the back of a spoon or a spatula to help you flatten and shape the fritter into a circle.
• Fritters take time,so don’t rush. They need 3-4 minutes each side to cook through and turn golden. If your pan is too hot,the fritters will not cook properly on the inside.
• Store leftover fritters in the fridge to enjoy for breakfast,brunch or lunch the next day.
• Don’t use tongs to turn your fritters;use a spatula and gently flip to prevent them from falling apart.
Studd siblings recommend: We love Aphrodite Barrel-Aged Feta
Whole baked cauliflower with comte and parmigiano sauce
There is something about seeing a whole baked cauliflower in its full,resplendent glory,rather than florets,that makes you automatically think,“I did gooood!”
INGREDIENTS
- 1 large head of cauliflower (about 1kg)
- 80g unsalted butter,softened
- 4 sprigs of thyme,leaves picked
- pinch of cayenne pepper finely grated
- zest of 1 lemon
- sea salt flakes and freshly ground black pepper
- 20g (⅓ cup) panko breadcrumbs
Studd siblings recommend:We love La Couronne Fort-Aged Comte and Cravero Parmigiano Reggiano. If you can’t find Comte,sub in any Alpine cheese.
This is an edited extract fromThe Best Things in Life are Cheese by Ellie and Sam Studd,published by Plum,RRP $44.99. Photography by Lauren Bamford.Buy now