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Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!

 

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Croque Monsieur



Serves 2

10 Minutes Preparation Time

15 Minutes Cooking Time


INGREDIENTS

200ml Milk

2 Cloves Garlic (Chopped)

2 Shallots (Sliced)

2tbs Flour

2tbs Butter

2tsp Dijon Mustard

Nutmeg

4 Slices of Sourdough bread

Butter for bread

100g Gruyere Cheese

4 Slices of Roast Ham

2tbs butter for frying



METHOD

- In a saucepan, add the milk, shallots, and garlic. Bring to almost boiling then turn off the heat and allow to sit

- Butter both sides of the sourdough

- Grate the cheese

- Sieve the milk into a bowl, discarding the shallots and garlic

- Now, into the saucepan add the butter and allow to melt over a low/medium heat. Once melted, whisk in the flour and cook for five minutes, stirring every so often. Once the flour has cooked, you can start to add the milk a little at a time and stirring as you go. Adding the milk slowly reduced the chance of lumps. Once the milk has incorporated with the flour you will have a thick paste. Add the mustard and a grating of nutmeg. The sauce needs to be spreadable but still a little runny. If it is too thick, you can loosen it with a little more milk.

- Preheat the oven to 200c.

- Top two slices of sourdough with half of the bechamel sauce, then add the gruyere, followed by the ham and a little more bechamel and then topped with the other slice of bread.

- Add a frying pan over medium heat and melt 1tbs of butter. Place the Croque monsieur into the pan and allow it to shallow fry for a couple of minutes, then flip and repeat on the other side. Repeat with the other toastie.

- Once browned, add to a baking tray and top the toasties with a little more bechamel to cover the top. Then sprinkle more cheese on and bake in the oven for 10 minutes.

- ENJOY!

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