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- Meat and poultry
This is a variation of the popular French cheese toast with camembert cheese. You will need a panini press or a cast iron grill press for this recipe.
1 person made this
- 8 slices wholemeal or wholegrain bread
- 8 cornichons, sliced
- 1 slice cooked ham (about 80g)
- 1/2 ripe camembert cheese (125g)
- 8 tablespoons creme fraiche
MethodPrep:8min ›Cook:4min ›Ready in:12min
- Preheat your oven to 110 C / Gas 1/4.
- Preheat your panini press. If you don't own one, use a non adhesive skillet and a cast iron grill press.
- Spread the bread slices with creme fraiche. Cut the ham in four equal squares and place one on four of the bread slices.
- Cut the camembert lengthwise so that you have at least 12 slices total, 3 for each croque. Place the cornichons on top.
- Top each croque with a second slice of bread with the creme fraiche spread towards the inside.
- Place 2 croques at a time in the panini press or the pan and heat for 2 minutes. Then transfer to the baking tray, cover with aluminium foil and place in the preheated oven to keep them warm.
- Prepare the two other croques the same way.
- Serve on their own or with a green salad on the side.
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Serve Up Brunch With A Bacon Croque Monsieur Bundt Ring & Cranberry Walnut Camembert Bundt Ring
Do you ever run out of ideas for breakfast and brunch? You have your basics like scrambled eggs, waffles, French toast, and cereal, but that can get a little boring day after day, so why not try something new? These stuffed bundt rings have everything you're looking for in your opening meal and are a delicious way to kick off the day!
1. Bacon Croque Monsieur Bundt Ring
- 11 slices of white bread
- 23 slices of ham
- 10 oz shredded mozzarella
- 12 slices of bacon
- 2 tbsp flour
- 1 tsp pepper
- 1 tsp salt
- 24 fl oz milk
- 1 tbsp mustard
1.1 Preheat the oven to 350°F and cook the bacon in a pan over high heat until browned, about 12 minutes. Blot the excess grease on a paper towel and chop the bacon into small pieces. Add the flour, pepper, and salt to the bacon grease in the pan and whisk to combine. Stir in the mustard and cook until thickened, about 5 minutes. Cover the béchamel sauce and remove it from the heat. Flatten the bread slices with a rolling pin and cut 5 of the slices in half. Grease the bundt pan and line the outer walls with the 6 whole bread slices and the inner ring with the 2 half slices.
1.2 Lay 7 slices of ham around the bundt pan and sprinkle ⅓ of the cheese and ½ of the chopped bacon on top.
1.3 Place 4 half slices of bread over the bacon layer, followed by 9 slices of ham, ⅓ of the mozzarella, the rest of the bacon, and 7 slices of ham. Top with 4 half slices of bread and bake for 30 minutes.
1.4 Invert the brunch ring onto a sheet pan and gently remove the bundt pan. Brush the top of the brunch ring with some of the béchamel sauce, sprinkle the remaining mozzarella on top, and cook for another 10 minutes or so, until the cheese is melted and browned. Pour the remaining béchamel sauce on top and your cheesy brunch ring is ready to go!
2. Cranberry Walnut Camembert Bundt Ring
- 13 slices of white bread
- 10 oz camembert cheese (cut into 10 slices)
- 6 oz apples, peeled and chopped
- 5 oz walnuts
- 2 tbsp sugar
- 3 tbsp water
- 7 oz cranberry sauce
2.1 Preheat the oven to 350°F. Flatten the bread slices with a rolling pin and cut 5 of the slices in half. Grease the bundt pan and line the outer walls with the 6 whole bread slices and the inner ring with the 2 half slices. Lay 5 slices of camembert over the bread.
2.2 Add the water and sugar to a pan over medium heat and caramelize the apple chunks and walnuts. Let the mixture cool down before moving on to the next step.
2.3 Distribute half of the caramelized apples and walnuts over the camembert slices.
2.4 Place 4 half slices of bread over the apples and walnuts, followed by a layer of cranberry sauce.
2.5 Continue to layer the bundt ring as follows: 4 half slices of bread, 5 slices of camembert, the rest of the apples and walnuts, and 4 half slices of bread.
2.6 Invert the brunch ring onto a plate, gently remove the bundt pan, drizzle some cranberry sauce on top, and enjoy!
These delicious dishes will actually make you want to get out of bed on the weekends! You can find the recipes for the 4 Easy-To-Make Toast Rings featured in the bonus video here.
Thyme & Garlic Baked Camembert
Preparation - 5 min Í Cooking time - 20 min
This appetizer is one of the easiest to make and so tasty. The perfect dish to share with friends and family - maybe with a glass of wine?
Camembert cheese will be the star of this dish. This cheese was first made in Camembert city, northern France, in the late 18th Century. Take some camembert, add pieces of garlic and fresh thyme on top of it and bake it for 20 minutes at 350 degrees F. You can read the full recipe here.
How to improve your baked Camembert?
Feel free to replace toasted crostinis with any other kind of bread you might prefer.
If you’ve been to Paris, you’ve no doubt had a simple lunch of jambon-beurre. This is one of those foods that vividly evoke a place and cause nostalgia. All you need to create it at home is a good baguette, butter (get the best quality you can – like our black truffle butter) and thinly sliced unsmoked ham.
In our version we use authentic French-style bistro ham, and depart with the addition of creamy Camembert to make it a jambon-fromage. Skip the cheese to take the purist route.
Here’s how you make a Brie Monte Cristo Sandwich!
In this case, I used D’Affinois, which is the cheese I would choose to take with me if I was ever banished forever to a desert island and could only choose one cheese to take with me. (These are the things I think about, just so you know. It never hurts to have a plan.)
It is like Brie’s creamier, meltier younger cousin, and it may just ruin all other triple cream cheeses for you forever more. You’ve been warned. But I knew I was going to go all out on this sandwich, and so….D’Affinois.
Now, some Monte Christos out there in the world use a much thicker batter, but I think the light (and I use that word loosely, given what we are talking about here) french toast-type egg mixture approach is actually kinda better.
It lets the whole cheese and ham end of things shine through in all their glory. And this is one of those recipes that is, well, glorious. You practically have to eat it with your eyes closed just to make sure nothing else in the world interferes.
Please go make this right now. Time’s a wasting.
The recipe for vegetable fries
- some vegetables of your choice (carrot, parsnip, beetroot, sweet potato …)
- 1 tablespoon of olive oil
- Provence herbs
The preparation steps:
Step 1 : preheat your oven to 200 ° C (thermostat 6).
2nd step : wash and peel the vegetables. Cut them into sticks.
Step 3: in a salad bowl, mix the vegetable sticks with the olive oil and the herbs of Provence.
Step 4: On a baking sheet covered with baking paper, arrange the vegetable sticks without overlapping them.
Step 5: bake for 15 to 20 minutes. Then turn them over and cook for another 15-20 minutes.
French chef Marie-Aude Rose is joining TODAY to share her favorite sweet and savory crêpe recipes. She shows us how to make classic crêpes with chocolate sauce and buckwheat crêpes with Camembert, apples and bacon.
Crêpes with Chocolate Sauce
This recipe is delicious, light, easy and fast to make. Kids love it and can participate in the process. They can be turned into dinner as well (if adding cheese and ham or an egg with spinach), and it's good for breakfast, too. The batter keeps well in the refrigerator for 2-3 days. It is typically the very first dish every French parent makes with their kids and enjoys sharing with them.
Buckwheat Crêpes with Camembert, Apples and Bacon
This recipe always reminds me of the French region Brittany, which is one of the loveliest places on Earth and where these were created, because buckwheat is commonly grown in that region. Being a mom who wants her kids to eat well and don't always have time to cook so much during the week, I find this to be an easy homemade meal.
If you like those French recipes, you should also try these:
Instant Pot British Caribbean Cornmeal Porridge
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Oniony Three-Cheese Croque-Monsieur
Croque-monsieur is the classic French grilled ham-and-cheese sandwich, topped with cheese sauce and passed under a broiler until it's golden brown and bubbling. The recipe usually calls for nutty Gruyere cheese only, but this decadent version includes Fontal cheese, a semi-soft Italian melting cheese, and Camembert, which adds a note of richness and dimension. The sweetness of caramelized onions nicely balances the cheese's tang.
Mornay sauce is a fancy term for cheese sauce, made by adding grated cheese to bechamel, a fancy term for white sauce. Fresh nutmeg makes all the difference in the sauce what you have at home probably is well past its prime and will not have the same, if any, brightness. The recipe makes about 1 1/4 cups of the sauce, and you might end up with about 1/4 cup left over.
Deli ham in grocery stores often is loaded with water. It is a good idea to portion the ham for your sandwiches, place the portions on a plate between a double thickness of paper towels and microwave the ham for 30 seconds. This releases a lot of the water. Blot the ham with the paper towels as much as possible.
Make Ahead: If you make the components ahead of time, assembling the sandwiches to order will be much easier. The onions can be prepared several days in advance. The Mornay sauce can be made a day in advance.
Servings: 4 sandwiches
For the onions: Heat a large saute pan over medium heat for several minutes. Spread the onions evenly in the pan, along with the bay leaf, and let them sit untouched for a couple of minutes. Drizzle the oil evenly over them and dot with butter. Do not stir them for several minutes. (The goal is to let some of the onion’s moisture evaporate and to get some good color on the onions at the start. Once you stir, water will be released, and the caramelizing will end until that water evaporates.)
Stir the onions, using a flat-edged wooden spoon to scrape up all the browned bits from the bottom of the pan. Season to taste with salt and pepper. Reduce the heat to medium and let the onions cook, stirring often, for 20 to 25 minutes, until they are golden brown and nicely caramelized. The yield is about 1/2 cup.
For the Mornay sauce: Heat the butter in a small saucepan over medium heat until it bubbles. Whisk in the flour, salt, pepper and nutmeg, and cook for 2 or 3 minutes, to create a nutty-brown roux. Slowly whisk in the milk, beating constantly to prevent lumps from forming. Cook the sauce for 2 or 3 minutes, until well thickened and bubbling. Remove from the heat and add the cheese, stirring until it is melted. The yield is about 1 1/4 cups.
For the sandwiches: Position a rack in the upper third of the oven and preheat the broiler to high. Line a baking sheet with aluminum foil. Combine the Gruyere and Fontal cheeses in a small bowl.
Completely cover each slice of bread with butter on one side and with mustard on the other side. Place 4 of the slices in a large nonstick skillet, buttered side down. Top each slice with 2 tablespoons of caramelized onions, Camembert slices, ham slices and 1/4 cup of the grated cheese mixture. Top each with a slice of bread, buttered side up.
Cook the sandwiches over medium heat until golden brown, 5 to 7 minutes, lightly pressing down on them with a spatula to ensure even toasting.
Carefully turn the sandwiches over and toast them on the second side until golden brown, 4 to 6 minutes. Transfer the sandwiches to the baking sheet and spread about 1/4 cup of Mornay sauce over each one. Broil for 3 or 4 minutes, until the sauce is bubbling and nicely browned. Serve right away.
• 1 whole white onion
• 1 large Japanese eggplant
• 1 large zucchini squash
• 1 bell pepper
• 2 medium tomatoes (tomatoes on the vine)
• 2 large cloves garlic
• 2 sprigs thyme
• olive oil
• salt and pepper
1. In a big saucepan, warm plenty olive oil to hide the bottommost of pan. Meanwhile, chop onion into small portions. Add into pot to cook till tender for 5 minutes.
2. Then chop other veggies. Remove both endsof eggplant and the squash. Cut into cubes. Cut anaveragecube on bell pepper and tomatoes.
3. Simply peel the Garlic, somewhat smash with knife and rough chop.
4. When onions tender, add the garlic to sauté for 30 sec. Add all veggies and add a pinch of salt and pepper. Add thyme and Cover the pot with lid and cook on low heat for 40 minutes, till all veggies tender and little liquid in pot.