Croque Couple

English down below.1 Naslovna

Zato, ker me je kar nekaj ljudi vprašalo kaj sem to instagramal na fejsbuku sem se odločil danes pripraviti “to” za zajtrk. Heh.. Ja, očitno bo nekako tako od zdaj naprej izgledala prihodnost. No, saj je že kar nekaj časa tako. Vedno sem upal, da če bom že doživel apokalipso bo vsaj kakšna konkretna zombi apokalipsa. Sicer pa ni daleč vstran, če nam ne jedo možganov zombiji nam pa jih tolikokrat bolj smart phoni, googli, fejsbuki, instagrami in ostali crap+ šiti. Ampak dovolj o tem. Bližajo se prazniki in (upam) blog se bo počasi začel polniti z božičnimi idejami. Nazaj k fatastico loco extravaganza breakfestu. Ali po bistriško, k pune dobremu zajtrku, ki so ga izumili Francozi in v bistvu ni zajtrk, ker oni to navadno jedo za večerjo. No, jaz sem jedel za zajtrk in tako dalje in tako dalje. Drugače je pa recept iz moje najljubše kuharske knjige; Trish Deseine: Nobody does it better… Why French home cooking is still the best in the world.

Croque madame – Croque monsieur (ali po slovensko hrustljava gospa in gospod):

  • 8 kosov malo večjega in mehkejšega toasta
  • 4 rezine šunke
  • 100 g Gruyère sira
  • 4 jajca ali ne, odvisno od spola sendviča
  • Sol in sveže mlet poper

Béchamel omaka:

  • 30 g masla
  • 2 žlici bele mehke moke
  • 300 ml mleka
  • 30  naribanega Gruyère-ja
  • Ščepec muškatnega oreščka

V pečici vklopite grill.

Prvo k bešamelu. Maslo stopite v ponvi in nanj skozi cedilo potrosite moko. Z leseno kuhljo zmešajte vse skupaj v eno lepo pasto in kuhajte še 2 minuti na majhnem ognju.

Malo po malo dodajajte mleko in z metlico nežno vmešajte v homogeno maso, dokler omaka ne začne vreti. Ko zavre dajte na manjši ogenj in počasi kuhaj, ter konstantno mešaj. Dodaj sir in muškatni orešček, ko se omaka začne zgoščevati. Ko je zgoščena jo umakni z ognja in pusti stati.

Bešamel namaži na 4 kose kruha, pokrij s šunko in vzami polovico od 100g Gruyère-ja ter ga potresi po šunki. Pokrij z drugo polovico kruha in ga premaži ponovno z bešamelom in potresi z drugo polovico sira. Peči v pečici pod “grillom” dokler ni sir zlato zapečen.

Končan je croque monsieur. Če pa hočete “madame”, specite jajco na oko, medtem, ko se sendvič grilla. Postrežen z zeleno solato in paradižnikom je še kar zbalonsiran zajtrk, čeprav Francozi pravijo večerja.

*note: Jaz sem Gruyère nadomestil z Kranjsko gaudo, še kar aromatičen sir, ki se lepo topi.

Croque madame – Croque monsieur

Quite a few people asked me what kind of dish I posted on Instagrama couple of days ago. Well it’s a toast with an egg, basicly. But then I decided to make it again today for my breakfast and post it on my blog. Hmm.. Dam you Facebook with your subconscious mind. I just wonder if this is the future we’re looking forward to. I allways wondered if I would be around to see the apocalypse, I expected some zombies and other stuff. But well to be honest with all the smart phones, Googles and Facebookes and other crap+ shits our brains also get eaten. But enough about that. Approaching the holidays (hopefully) my blog will slowly fill up with some great X-mas ideas, so stay tuned. Bact to the fantastico-loco extravaganza breakfast time. Which by the way originated in France and is NOT a breakfast. Because traditionaly the Franchman eat it for dinner. Well, I ate it for breakfast, and so on and so forth. Ah, by the way, this recipe is form my favorite cookbook; Trish Deseine: Nobody does it better… Why French home cooking is still the best in the world.

Recipe 4(for) 4:

  • 8 slices of white bread (toast)
  • 4 slices of ham
  • 100 g grated Gruyère cheese
  • 4 eggs or not, depending on the croque gender
  • Salt and freshly ground black pepper

For the béchamel sauce

  • 30 g butter
  • 2 tablespoons plain flour
  • 300 ml milk
  • 30 g grated Gruyère cheese
  • Pinch of ground nutmeg

Preheat the grill (in the oven).

To make the béchamel, melt the butter in a saucepan and sprinkle the flour using a strainer on top. Stir into a paste with a wooden spoon and cook it very gently for 2 minutes.

Add the milk, using a whisk if some lumps form, and heat gently until it comes to the boil, then simmer very gently, stirring constantly. Add the cheese and nutmeg as the sauce thickens. Take it off the heat when it is thick and set aside.

Spread some béchamel on 4 slices of bread and set a slice of ham on each. Take half of the 100g of grated gruyère and sprinkle it over the ham. Top with a second slice of bread, and sperad some béchamel and the rest of the gruyère on each. Cook under the grill for 3-4 minutes, or until the cheese is golden and bubbling.

If you want a Croque Madame, fry the eggs while the sandwiches are under the grill, then pop them on top. Served with a green salad and some tomatoes, the Croque Couple is still a popular (and balanced) dish for a family eavning meal. Or a breakfast in my case :).

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