Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “sourdough bread”

Simple Croque Monsieur

This really is the ultimate ham and cheese toasty and is so delicious and crunchy you can whip one up in no time.  I use either Swiss or Dutch cheese – my local deli sells thinly sliced fresh Dutch Maasdam, a Swiss type cheese, which is ideal and melts beautifully and has a lovely nutty flavour.

I add a bit of extra flavour by using Olive Sourdough bread which is our favourite…  Serve with a green salad for lunch – it’s just perfect…

Croque Monsieur

Croque Monsieur 2

Croque Monsieur 3

Ingredients:

4 slices of thick cut sour dough bread

4 slices of fresh ham off the bone

4 slices of thinly sliced Swiss or Dutch cheese

2 tablespoons Dijon Mustard

Butter to spread

 

Method:

Butter the slices of bread liberally on one side

Place 2 slices on tray lined with baking paper, butter side down

Spread the Dijon mustard on the slices and top with generous amount of ham and cheese

Top the second slices of bread butter side up

Bake in a 200c fan-forced oven until the cheese has melted and bread has become golden brown

If the bread isn’t brown enough pop under the grill for a minute to brown the top

Slice each sandwich into 3 pieces and serve

 

 

Bon Appetit!  🙂

 

Lizzie’s Garlic Prawns

So much garlic – so little time.  Just saying the words – Garlic Prawns – conjures up the taste and smell of delicious, garlicky, buttery sauce mopped up with fresh sourdough bread…  We find that six are enough for a meal as they are quite rich so this recipe is for two…

Tip 1:  You can use frozen prawns very successfully instead of fresh, just defrost by rinsing under cold water for about 5-10 minutes

Tip 2:  I freeze my chilli’s and find it easier to just grate them instead of chopping them.

Garlic prawns

Ingredients:

12 large prawn cutlets, tails intact

1 tablespoon of Olive Oil

4 tablespoons salted butter

1 long red chilli finely chopped (optional)

½ cup parsley finely chopped

Salt & pepper to taste

Method:

Preheat the oven to 200c fan forced and place two cast iron ramekins in to heat up

In the meantime rinse the prawns and pat dry with paper towel

In a large frying pan heat the oil and melt the butter until sizzling

Add the grated garlic and finely chopped chilli

Stir for a few minutes taking care not to brown the garlic

Throw in the prawns and cook for a few minutes until opaque and almost cooked –  they will continue to cook in the hot ramekins from bench-top to table…

Add salt and pepper to taste if desired

Tip the prawns into the hot ramekins and pour in the butter sauce as well.  Take care as it may spatter.

Garnish with finely chopped parsley

Serve with fresh sourdough bread to mop up the delicious sauce

 

Bon Appetit!  🙂

Fabulous French Onion Soup

I recently bought a mandolin slicer and it has transformed the way I slice vegetables  Watching my sister-in-law on Christmas Day as she quickly put together a potato and pumpkin casserole made me realise I was missing a vital piece of equipment in my kitchen!  So the very next day I went out an bought one…  If you haven’t got one of these magical gadgets – do yourself a favour – they are terrific!

I used to spend ages slicing the onions for this soup while wearing my sunglasses and holding a piece of bread between my teeth to stop the tears – don’t laugh it actually works!

Now all I have to do is trim the onions and retain a little of the root and in seemingly minutes, I have a bowl of perfectly thinly sliced onions…

We like our soup strong and very oniony – you can add some additional water if it’s too strong but I think this one is just about perfect…

This makes about 6 – 8 good size serves and freezes very well.

French Onion Soup

Ingredients:

2 tablespoons of butter

1 tablespoon of olive oil

2 kg (12) brown onions

2 teaspoons salt

2 teaspoons brown sugar

½ cup red wine

2 tablespoons of plain flour

8 cups beef stock

Thickly sliced sourdough bread

Gruyère cheese for topping

Finely chopped parsley for decoration

Method:

Heat butter and oil in a heavy-based saucepan over medium-low heat until sizzling.

Add onions and salt.

Cook, uncovered, stirring often, for 45 to 50 minutes or until onions are very soft.

Stir in sugar and red wine and cook, stirring often, for 10 minutes or until onions caramelise.

Add flour to saucepan and cook, stirring, for 2 minutes.

Add stock and reduce heat to low and simmer, uncovered, for 30 minutes to allow flavours to combine.

Place bread under grill and toast on one side.

Flip bread over and top with cheese and grill until golden and sizzling.

Pour soup into a bowl and place the toasted cheese bread on top.

Sprinkle with finely chopped parsley.

Bon Appetit!  🙂

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