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July 2016

    Simple Cakes

    Brown Butter & Cherries Bundt Cake

    There’s something magical about brown butter. The process is essentially cooking some butter in a pan until the milk solid caramelize. You basically end up with a very deep flavored, almost nutty, melted butter.

    The nutty qualities of brown butter really transcend baked goods to a whole new level. In this case, it transformed a regular bundt cake into a real festive dessert. The moment I saw this recipe on the Bon Appétit website, I knew that I HAD to make it. The original recipe also adds a crumble topping so you end up using almost two cups of butter in total (approx. 480 grams), which is a LOT of butter. I chose to leave out the crumble and bake this spectacular cake in a bundt shape, which also means that I reduced the amount of butter by 1 cup. I’ve also decided to add some sour cherries to the batter and top the baked cake with a generous load of rum sauce. Yes, it is as good as it sounds.

    Itstaba (15 of 38)

    The technique of browning butter is pretty simple, you just need to be in close proximity to the pan as you stir the butter along and keep track of the browning process. Just like making caramel – the browner the butter gets, the deeper the flavor is going to be.

    I’ve recently read an interesting article on Serious Eats from the ever so-talented Stella Parks of Brave Tart, about preventing fruits from sinking to the bottom of your baked good. Interesting enough, it turns out that coating the fruits with flour before mixing them into the batter is pretty much bullshit, as it doesn’t prevent them from sinking to the bottom. The way to minimize sinking is adding a layer of cake batter to the pan to cushion it, and then adding the remaining batter+fruits on top. Just to be on the safe side and guarantee an equal spread of cherries, I chose to spread each layer with cherries by myself and alternate it with the batter instead of just fold in the fruits and pour the rest of the batter at once.

    Itstaba (33 of 38)

    Brown Butter & Cherries Bundt Cake

    Adapted from Bon Appétit

    Brown Butter

    • cups plus / 2 sticks/24o g unsalted butter

    Cake

    • 2 cups all-purpose flour
    • 3/4 cup whole wheat flour
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon baking soda
    • 1 tablespoon vanilla paste/ extract
    • 1 3/4 cups sugar
    • 4 large eggs
    • 1 1/2 cups sour cream
    • 1/2 cup whole milk
    • 1 cup sour cherries (frozen/fresh, pitted) 
    • Walnuts, for garnish (optional)

    Rum Sauce

    • 1/4 cup water
    • 1 cup sugar
    • 1/4 cup dark rum
    • 1/2 cup heavy cream, warmed 30 seconds in the microwave
    • 2 tbsp butter (40 grams/1 oz)

    Method

    Brown Butter: In a heavy bottom saucepan, melt the butter and stir constantly until brown bits form (6-8 min). For deeper flavor, brown the butter a little longer just be careful not to burn the milk solids black. Strain to a clean bowl and set aside until the mixture reaches room temp.

    • Preheat oven to 325°. Butter a bundt pan generously. Sift the first 6 ingredients in a medium bowl. Using an electric/stand mixer, beat remaining 1 cup browned butter and sugar in a large bowl until light and thick, 2–3 minutes. Add eggs one at a time, beating to blend between additions. Beat in sour cream, milk, and vanilla. Stir in flour mix just until uniform.
    • Spoon 1/3 of the cake batter into the prepared pan. Sprinkle with cherries and alternate until all of the ingredients are used. .
    • Bake until tester inserted into center of cake comes out clean, about 45 min- 1 hour. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge of pan to release cake. Turn the cake upside down on a cooling rack. Let cool completely.

    For the Rum Sauce

    cook the sugar and water util the mixture reaches an amber color. Gradually add in the warmed cream and rum. cook until the mixture is uniform in texture. Remove from heat and let cool 20 min. Stir/blend in the butter. let cool so it thickens and reaches pourable yet not runny consistency.

    Assemble

    Place the cake on a serving plate. Drizzle the Rum sauce on top, arrange the walnuts on top and powder with powdered sugar. This cake is perefctly scrumptious on its own but will also work spectascularously with vanilla ice cream or whipped cream.

    Itstaba (25 of 38)

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    30 Minute Meals, Breakfast Treats, Savory

    Fish & Papaya Thai Sandwiches

    It’s time for a little Thai inspired sandwich! I’ve been fantasizing about baking some soft burger rolls for a while, and when I finally found a recipe that I was satisfied with, the inspiration and ideas just kept flooding in.

    This sandwich came to life yesterday, while I was really craving some omega-3 for lunch. I’ve been dying to get my hands on some green papaya (which I have yet been fortunate enough to find, sadly) to make a traditional Som Tam salad. I found a firm papaya in the supermarket though, so decided to give it a try anyway.

    for the fish salad I used Tilapia, but you can play around with whatever you get your hands on. Cod will also work well, and even chopped prawns, salmon or canned tuna fish.

    sandwich (5 of 14)

    This recipe depends  mostly on ratios and personal taste than on an actual recipe. It’s really up to you the amount of mayo you choose to add to your fish salad, and the same goes for the cilantro, chillies, fish sauce, lime etc. So don’t fret. You can always balance the flavors as you go.

     

    Fish & Papaya Thai Sandwiches

    serves 4

    4 Brioche/burger buns, bought or homemade

    Fish Salad

    4 tilapia fillet (each about 3.5 oz/100 grams)

    3 tbsp mayo

    2 inch /5 cm red chilli, finely sliced

    handful chopped fresh cilantro

    Juice of half a lime

    salt & pepper, to taste

    olive oil

    Method

    Rub the fish fillets with olive oil and season with salt and pepper. Fry or bake the fish. If you choose the baking option, bake them for 15 min in an oven preheated to 200C/ 400F. If you choose to fry, heat some olive oil in a pan and fry on both sides, until cooked through. Remove the fish from the heating source and cool to room temp. Chop the fish fillets to chunk size pieces. mix with the mayo, fresh lime juice, chilli and cilantro. Set aside until ready to use.

     

    Som Tam papaya salad

    1 small & firm Papaya (use the greenest you find)

    1 handful of cherry tomatoes, halved

    2 tbsp fish sauce

    1 tbsp grated palm sugar/honey/brown sugar

    juice of 1 lime

    2 inch/5 cm red chilli, finely sliced

    Method 

    Peel the Papaya and cut in half. With a Julienne peeler (I use OXO Good Grips Julienne Peeler), finely julienne the papaya flesh (you should have about 2 cups). I a bowl, mix the rest of the ingredients. Taste and adjust to your liking. Add the julienned papaya and cherry tomatoes and coat with the dressing.

     

    Assemble the sandwich

    Cut the buns in half. On each bun, spoon 2 generous tbsp of the fish salad and top with the papaya salad. Served with a chilled Singa beer and enjoy.

    sandwich (2 of 14)

    sandwich (6 of 14)

     

     

     

     

     

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    Breakfast Treats, Savory

    Restaurant Style Burger Buns

    These buns are just incredible! soft, fluffy, slightly sweet & buttery. I was looking for a good restaurant-quality burger buns and I think these beauties just might be it. They work great with both sweet and savory fillings, such as the Fish & Papaya Thai Sandwiches.

    Restaurant Style Burger Buns

    ingredients

    1.5 Pound/750 grams/ 3 cups flour

    2 tbsp active instant dry yeast (I use Fleischmann’s Instant Dry Yeast 1lb bag)

    1 cup lukewarm water

    2 large eggs

    3 tbsp/70 grams/ 2.5 oz unsalted butter, softened

    3 tbsp sugar

    1 generous tsp pink himalayan salt (can also replace for Kosher salt)

    1 egg, lightly beaten with 1 tbsp milk/water (egg wash prior to baking)

    sesame or poppy seeds, optional

    method

    Place the yeast, water, 2 cups flour and 1 tbsp sugar in a bowl of a stand mixer. Mix in order to create a thick batter. Let stand at room temp for 15 min, until slightly foamy and smells strongly of yeast. Add the eggs, butter, rest of the flour, sugar and salt and knead for 10 min. Chances are that you’ll need to add more flour. The end result should be a dough which is a little sticky, yet manageable. Form a ball from the dough, Oil, cover with a damp towel and let rise for 2 hours in a warm spot. After 2 hours, punch the dough to remove the air. Divide the dough to mini buns with a diameter of 7cm/3 inch. To create a smooth surface fold the edges underneath to create a perfectly shaped ball. Keep folding in the edges while circling the ball clockwise. Repeat for all buns. Leave to again double in size, and additional hour and a half.

    Heat the oven to 360F/185C. Coat the proofed buns with the egg wash, and top with the sesame or poppy seeds. Bake for 15 min, until golden brown.

    sandwich (13 of 14)

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    Breakfast Treats, Savory

    Tomato Calafoutis with Pines Nuts and Oregano

     

    Calafouti, or as the French call it – Calafoutis, is a traditional pancake-like batter dessert, dotted with cherries. Traditionally baked with black cherries from the Limousin region in France (and in some versions with the actual cherry pits), it is an easy, summertime dessert that you can make in a breeze and serve with chilled Riesling as an afternoon treat. A dollop of crème fraiche is also a lovely accompaniment.

    This next recipe is a different take on the traditional calafouti. It’s savory, studded with veggies and cheeses and can easily become a favorite dinner or  breakfast.

    The basic batter is creamy with the addition of cream cheese (or Mascarpone if you really want to go over the top), cheeses, herbs, veggies and a little bit of a nutty-crunch. It is totally up to you what to put in it -it will work extremely well with diced pumpkin, sweet potatoes, sage and walnuts. You can also add some diced ham or sausage and pair it with different herbs and veggies.

    With my Calafouti I went a little Italian with fresh cherry tomatoes, carrot roses*, Oregano, Mozzarella, Parmesan and pine nuts.

    Itstaba (28 of 38)

    Tomato Calafoutis with Pines Nuts and Oregano

    serves 4

    Ingredients

    • Butter, for greasing the pan
    • 5 Eggs
    • ½ cup Mascarpone/cream cheese
    • ¾ teaspoon salt
    • Freshly ground black pepper, to taste
    • 1 cup Buttermilk
    • ¾ cup Flour
    • 1 ½ cups cherry tomatoes, halved.
    • 1 carrot, sliced to thin strips with a potato peeler*
    • 1 cup mix of shredded cheeses (I used Mozzarella & Parmesan)
    • Fresh oregano
    • Handful pine nuts
    • Mini fresh Mozzarella balls

    Method

    preheat oven to 400 c/200 f.

    In a blender, blend the cream cheese/Mascarpone, eggs, salt, buttermilk, flour and 1 cup shredded cheese mix.

    Pour the batter into a greased pan/cast iron skillet. Arrange the tomatoes, oregano, carrot roses*, fresh Mozzarella balls and pine nuts.  Season with freshly ground black pepper and bake for 20 min, until puffed and golden brown. Serve warm (or cold) with a drizzle of olive oil and some more fresh oregano.

    *To make the carrot roses, cook the strips of carrots for 5 min in boiling water. Strain, chill, and coil around your finger to create roses.

     

     

     

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    Pies & Tarts

    Lime-Yuzu Meringue Pie

    This next pie has definitely steered some attention in social media!

    It’s a funny thing about lemon pies. They tend to go under the category of either “love it” or “hate it” pies. It seems that the tartness and occasional over sweetness deters quite a few people.

    My household is also divided into 2 camps.  I’m the one who’s absolutely in love with lemon pies and tart fruit cakes in general, while my other half prefers his fruits fresh and would definitely go for a piece of chocolate cake instead.

    Being the lemon addict that I am, I still can’t help not to make an occasional good lemon pie. When I browsed my Miette: Recipes from San Francisco’s Most Charming Pastry Shop bakebook the other day, I knew that the lemon pie in the book would be my next creation.

    croissant (5 of 17)

    Being the occasional pastry-chef that I am, it’s very hard for me to leave recipes “as is”. In this one, I did left the graham cracker base and frosting as is, but replaced some of the lime juice in Yuzu (Organic Yuzu Juice From Kizu – 3.52 Oz), which is a Japanese lemon with the aroma and taste of a lemon-orange hybrid. You can of course use just lime juice or even replace all or some with freshly squeezed lemon juice. The graham cracker crust will be sufficient for two 7-inch tarts or a dozen 3 1/2-inch tartlets. You can use the extras to bake the most incredible home-made graham crackers. I  doubled the quantity of the lemon curd because I prefer a higher curd-to-frosting ratio. Plus – it’s always useful to have extra lemon curd in the fridge.

    Lime-Yuzu Meringue Pie

    (adapted from Miette: Recipes from San Francisco’s Most Charming Pastry Shop)

    Graham Cracker Crust

    Makes about twenty-four 3 1/4-inch cookies, two 7-inch tarts or a dozen 3 1/2-inch
    tartlets

    1 1/2 cups/200g/ 7 oz. all-purpose flour
    1/3 cup /42 g/1.5 oz. whole-wheat flour
    1/2 teaspoon kosher salt
    Generous 1/4 teaspoon ground cinnamon
    2/3 cup/170 g/6 oz.) unsalted butter, at room temperature
    1/2 cup/100 g/4 ounces) firmly packed light brown sugar
    2 tablespoons honey

    Sift together the flours, salt, and cinnamon into a bowl. Set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown
    sugar, and honey and beat until fluffy, about 5 minutes.

    Add the dry ingredients to the butter mixture in three additions, beating just until
    combined after each addition. Wrap the dough tightly in plastic wrap and refrigerate for
    at least 30 minutes before rolling, or for up to 2 days.

    Remove the dough from the refrigerator and unwrap. Divide the dough to make the portions you need and again pat gently into disks. On a lightly floured work surface, roll out each dough disk into a round about 1/4 inch thick and about 1 inch greater in diameter than the pan you are using (8 inches for a 7-inch pan; 4 inches for 3 1/2-inch tartlet pans). Drape the rolled-out dough into the tart pan(s), gently pushing it into the bottom edges and against the pan sides to make a strong and straight shell. Trim the edges flush with the rim of the pan(s) using a sharp knife, or roll the rolling pin over the edges to cut off the excess dough. Prick all over the bottom with the tines of a fork and place in the freezer to firm up for 30 minutes.

    Preheat the oven to 350  F/175 C.

    To fully blind-bake the shell, line the shells with parchment paper and weight with dried rice, beans, or pie weights. Place in the oven and bake until golden brown, about
    10 minutes. Remove the parchment with the weight and bake for an additional 5-7 min, until golden-brown. Transfer to a wire rack and let cool completely before proceeding with the recipe.

    Lime-Yuzu Cream

    1 cup freshly squeezed lime juice (or a mixture of 3/4 cup lime + 1/4 cup yuzu)
    3 tablespoons grated lime zest
    1 cup plus 4 tablespoons/ 250 g/9 oz. sugar
    6 large eggs
    1 cup/240 g/9 oz./2 sticks unsalted butter, cubed

    To make the Lime Cream:

    In the top bowl of a double boiler or bain-marie, whisk together the lime juice, zest sugar, and eggs. Fit the top bowl into the bottom pan over gently simmering water and warm the mixture, whisking occasionally, until it registers about 172 degrees F on an instant-read thermometer or coats the back of a wooden spoon and leaves a clear trail when a finger is drawn through it, 15 to 20 minutes.

    Remove the lime curd from the heat and strain through a fine-mesh sieve into a clean container. Let cool slightly, to about 140 degrees F, about 20 minutes.

    Add the butter to the curd, a few cubes at a time, and, using a whisk or an immersion blender, blend until it dissolves completely after each addition. Strain the curd again to remove any lumps of butter, then let cool to room temperature. Place plastic wrap directly on the surface of the curd to prevent a skin from forming and refrigerate until well chilled, at least 2 hours and up to 3 days.

    Boiled Icing

    Makes about 4 cups or enough to frost two 6-inch cakes

    1 1/2 cups/ 280g/10 oz. sugar
    1/4 teaspoon cream of tartar
    1/4 cup water
    3 large egg whites
    1 teaspoon vanilla extract

    Combine the sugar, cream of tartar, and water in a small saucepan fitted with a candy thermometer. Stir the sugar to dissolve and begin to heat it over medium-low. Have a heatproof measuring cup sitting nearby.

    Put the egg whites and vanilla in a stand mixer fitted with the whisk attachment. When the sugar reaches 240 degrees F, immediately pour it into the measuring cup to prevent it from getting hotter. With the mixer on medium speed, slowly pour the sugar syrup into the egg whites, aiming for the side of the bowl rather than the whisk. When all the syrup is added, turn the mixer to medium-high and whisk until the icing becomes thick and holds a firm peak. Continue to whisk until the icing is just slightly warm and very thick, about 10 minutes total. Do not continue to beat, or the icing will become too thick to spread and pipe.

    Boiled icing must be used fresh and cannot be stored.

    Assemble

    Spread the chilled lime curd into the cooled graham crust. Fill a pastry bag fitted with a medium (1/2- or 5/8-inch) round tip. Fill the bag about halfway with the boiled icing. Pull up the cuff and twist it to seal and tighten the icing down into the cone. Purge the bag of air bubbles by squeezing the bag until there is a burst of air and icing sputters out of the bag. Pipe the icing on top of the tart, and then use the back of a spoon to press it down to meet the edges of the crust. Make a decorative swirl on top. Using a small kitchen torch, brown the surface of the icing, moving the flame in a circular motion to burn the ridges of the swirl until lightly browned. Refrigerate until well-chilled, at least 1 hour and up to 6 hours.

    croissant (4 of 17)

    פאי ליים-יוזו עם ציפוי מרנג

    מספיק לשני טארטים בקוטר 20 ס”מ

    בסיס גראהם

    1.5 כוסות קמח לבן

    1/3 כוס קמח חיטה מלאה

    ½ כפית מלח

    ¼ כפית קינמון

    170 גרם חמאה, בטמפרטורת החדר

    ½ כוס סוכר חום (לא דמררה)

    2 כפות דבש

    מחממים תנור ל175 מעלות. מנפים את החומרים היבשים בקערה. בקערת מיקסר, מקציפים את החמאה, הסוכר והדבש עד שהמסה הופכת לתפוחה ואוורירית. מוסיפים את החומרים היבשים ומערבלים עד לכדי איחוד.

    מעבירים למשטח העבודה, יוצרים דסקית, עוטפים בניילון נצמד ומכניסים לקירור של כחצי שעה.

    כאשר הבצק התקרר והתמצק, מרדדים לעובי של 1 ס”מ. משמנים תבנית פאי ומשטחים את הבצק בתבנית. אופים אפייה עיוורת (עם נייר אפייה שעליו משקולת של שעועית יבשה או כל קטניה אחרת) במשך 10 דקות. מורידים את נייר האפייה ואופים כ 5-7 דקות נוספות, עד להשחמה. מוציאים מהתנור ומצננים.

    קרם ליים-יוזו

    1 כוס מיץ ליים/לימון/יוזו או תערובת של ההדרים

    3 כפות גרידת לימון/ליים

    1 כוס/250 גרם סוכר

    6 ביצים גדולות

    240 גרם חמאה, חתוכה לקוביות

    מרתיחים מים בסיר בגובה של כ7 ס”מ. בקערה חסינה לאש שמים את כל חומרי הקרם ובעזרת מטרפה ידנית מערבבים היטב. מניחים את הקערה מעל הסיר, מנמיכים את הלהבה וטורפים את התערובת עד להסמכה (תהליך שיכול לקחת 10-15 דק). נותנים לתערובת להצטנן כ-20 דקות, ובהדרגה מכניסים פנימה את קוביות החמאה. מכסים בניילון נצמד ומצננים עד לשימוש.

     ציפוי מרנג

    1.5 כוסות/ 280 גרם סוכר לבן

    ¼ כפית קרם טרטר

    ¼ כוס מים

    3 חלבונים

    כפית מחית/תמצית וניל

    בקערת מיקסר טורפים על מהירות נמוכה את החלבונים וקרם הטרטר. בסיר קטן, מניחים את הסוכר והמים ומבשלים אותם עד שהתערובת מגיעה ל 120 מעלות. מעלים את מהירות המיקסר למהירות גבוהה, ובהדרגה שופכים פנימה (מבלי לגעת במטרפה עצמה, זה ייצור גושי סוכר!) את הסירופ החם. ממשיכים לטרוף את התערובת על מהירות גבוהה עד שהקערה קרה למגע, כ-10 דקות. מעבירים לשק זילוף עם צנתר עגול.

    מרכיבים את הטארט:

    שופכים מקרם הלימון על בסיס הטארט ומעליו, בתנועה סיבובית, מזלפים את המרנג. בעזרת מבער ידני משחימים את המרנג. בתיאבון!

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    Creams & Puddings

    Two-Tone Magic Bundt Cake

     

    Happy Thursday all! As the weekend draws near I have an amazing simple yet impressive cake for you to make.

    I’ve been fantasizing about a bundt cake pan for a while now, but have yet had the courage to buy one due to its relatively high price. I’ve been eyeing this Nordic Ware Platinum Collection Original 10- to 15-Cup Bundt Pan , but the shipping price deterred me from making a purchase. If you hear of a website that offer low worldwide shipping options then please let me know!

    Anyways, so I was at a shopping centre the other day and couldn’t resist entering a homeware store that had a huge 50% off banner up front. So I did end up purchasing a fairly nice non-stick bundt pan for a very good price, and went home happily to play with my new toy. There is something magical about bundt pans – they look so majestic in my eyes and give you that tall castle look without looking too childish. And the options are endless – lemon pound cakes, dotted with blueberries or raspberries, yeast cakes, marble, green tea and so much more. The sky’s the limit when it comes to these cakes. Their real advantage is also in the ability to fill the cake’s center after it’s baked with fresh fruits, whipped cream, edible flowers and more.

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    This next cake I found in the amazing blog Sweet Gula, which, although in Portuguese, is so beautiful, that I couldn’t help not to make it and used google translate feverishly until I cracked the recipe.

    croissant (15 of 17)

    This cake is from the “magic pudding cake” family, in which the pudding sinks down to the bottom of the pan during the baking process and the cake part end up at the top. Once turned over on a serving plate, the cake part becomes the base of the cake and the pudding part its top.

    What I liked about this cake is the fact that the “pudding” part has a real body and is an actual creme caramel/ flan which is enriched with condensed milk and cream cheese. The cake part has a strong strawberry taste and a pink hue so you end up -in my eyes- with the perfect strawberries & cream dessert.

    croissant (13 of 17)

    Two-Tone Magic Bundt Cake

    Ingredientes
    {for the flan}
    1 can sweetened condensed milk (397 grams/ 14 oz.)
    1/2 cup milk
    1/2 cup heavy cream
    4 Large eggs
    200 grams/7 oz. cream cheese, room temp.
    1 teaspoon vanilla paste (or 1 vanilla pod, cut lengthwise and seeds scraped)
    pinch of salt
    {for the cake}
    4 Large eggs
    140/ 5 oz. grams sugar
    3 tbsp  strawberry Jam, blended until smooth
    1 pack instant strawberry flavored pudding (80 grams)
    200 grams/ 7 oz. cake (soft) flour
    16 grams/0.5 oz. baking powder
    200 ml heavy cream
    pinch of salt
    Few drops red food color (optional)

    {flowers/fresh fruits/whipped cream for decoration}

     

    Method 

    preheat the oven to 175C/345F.

    make the flan: in a bowl, mix the cream cheese with the salt and gradually add in the sweetened condensed milk (to avoid a lumpy texture). Once combined, add the eggs (one at a time), vanilla, milk, and cream. Set aside.

    Make the strawberry cake: In a bowl of a stand mixer fitted with the whipping attachment, beat the eggs on medium high speed. Gradually rain in the sugar and keep beating until the mixture becomes light, fluffy and double in size. Sift the dry ingredients in a separate bowl. blend the heavy cream with the strawberry puree. In three additions, gradually fold in your dry sifted ingredients and heavy cream into the egg mixture, beginning and finishing with the dry ingredients.

    Assemble the cake: Butter a bundt pan. Pour in the cake mixture and top with the flan mixture. Bake for 45-50 min until the cake is springy to the touch and baked throughout. Chill in the pan overnight (or at least 6 hours). Flip the cake on a serving plate, decorate and serve.

     

     

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    Breakfast Treats

    Fig, Brie & Jamón Croissant

    Have I got the ultimate breakfast sandwich for you today!

    I’ll be travelling to Paris soon, so this sandwich is a homage to this beautiful city and its incredible culinary scene.

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    croissant (7 of 17)

    croissant (4 of 10)

    It is very common to have a platter of fruits and cheeses as a typical french dessert or mid-day snack. I personally favor that combination and am particularly fond of figs & nectarines.

    croissant (1 of 10)

    this sandwich will work great with every semi-soft fruit though, and if you’ll choose to layer it up with a little smoked & finely sliced meat (such as Jamon Serrano or Prosciutto), peppery greens and a generous slather of honey-butter, you will sure have a great head-start for your day.

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    croissant (9 of 10)

    Fig, Brie & Jamón Croissant

    serves 2

     

    Ingredients:  

    2 Butter croissants

    2 figs, finely sliced

    6 slices of Camembert/Brie/blue cheese

    4 slices Jamon Serrano/Prosciutto

    1 small bunch Arugula leaves

    2 tablespoons/1.5 oz/40 grams salted butter, at room temperature

    1/2 tablespoon honey

     

    Method:

    Mix together the butter and honey. Slice the croissants lengthwise and spread a generous layer of the honey butter on both sides. Arrange the cheese slices diagonally on one side, layer with the figs, Arugula and finish with the Jamon/Prosciutto slices.

     

     

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