Le Creuset UK Ltd.

Le Creuset House 83 Livingstone Road Walworth Industrial Estate Andover Hampshire SP10 5QZ

Free helpline 0800 37 37 92 Open 9am until 5pm Monday to Friday. Or email helpline@lecreuset.co.uk

www.lecreuset.co.uk

New Breakfast in Bed Recipes

Ref. 3416

Croissant Croque Monsieur

Serves 2

The Croque Monsieur is undoubtedly the most famous caf breakfast in France. This simplified version uses ready baked croissants filled with French mustard, thinly sliced ham, grated Gruyre cheese and baked for a quick and tasty breakfast.

Ingredients 2 x ready baked croissants 1-2 teaspoons French mustard 115g (4oz) ham - 4 thin slices 55g (2oz) Gruyre cheese grated Small handful chives

Method Oven: 180C/350F/Gas Mark 4, pre-heated Fan oven: 160C 1. Slice the croissants lengthways. 2. Spread the base of each with French mustard, the amount depending on taste. 3. Fold the ham slices in half and place two on top of the mustard in each croissant. 4. Sprinkle the grated cheese over the top of the ham and press down the top. 5. Place the filled croissants either separately, one in each 18cm dish, or together in a 26cm dish. 6. Heat through in the centre of oven for 15-20 minutes until piping hot and crisp on the outside. 7. Snip some fresh chives over the top before serving.

Cooks notes

Cooking items suggestion

2 x 18cm Rectangular Dishes or 26cm Rectangular Dish

1. For a variation, add a couple of slices of fresh tomato placed between the ham and the cheese layer. 2. If preferred a mature Emmental cheese will also work well.

Serving items suggestion

New Cafetire 700ml and Mug 350ml

Breakfast Bread with Honey Butter

Makes 1 loaf

A moist fruity bread loaf containing semi-dried apricots, prunes, orange zest and sweetened with brown sugar and honey. Serve sliced warm or toasted with the honey flavoured butter.
Ingredients Bread 500g (1lb 2oz) strong flour and extra for kneading 2 teaspoons fast action dried yeast 1 teaspoon cinnamon 1 teaspoon salt 140g (5oz) ready to eat semi-dried apricots - quartered 140g (5oz) ready to eat semi-dried prunes - quartered Zest of 1 orange 250ml (9 fl oz) warm semi skimmed milk 1 egg 4 tablespoons runny honey 55g (2oz) melted butter and extra to grease the dish 2 teaspoons vanilla extract 2 tablespoons honey to finish Honey Butter 115g (4oz) softened butter 100ml (3 fl oz) runny honey 1 teaspoon cinnamon Method Oven: 190C/375F/Gas Mark 5, pre-heated Fan oven: 170C 1. Combine the flour, yeast, cinnamon and salt into a large bowl, stir in the fruit and orange zest. 2. Whisk the egg, honey, melted butter and vanilla extract into the warm milk. 3. Make a well in the dry ingredients and add the milk mixture. 4. Use a spatula to bring the ingredients together to make the dough. 5. Turn the dough out onto a floured board or work surface and with floured hands knead until it becomes smooth and elastic, this will take a few minutes. 6. Roll the dough into a long cylindrical shape approximately the length of the dish. Place into the dish, press to fit the edges and cover with a piece of oiled cling film. Set in a warm, draught free place to rise for 1-1 hours until the dough is well risen and soft to the touch (timing will depend on room temperature). 7. Remove the cling film and bake for 35 minutes until golden brown. 8. To finish brush the top of the hot baked loaf with the 2 tablespoons of honey and allow it to soak in. To make the Honey Butter Place the butter, honey and cinnamon in a small bowl and beat together until smooth and light. Place the butter into a ramekin and store in a cool place until required. Serve the bread sliced warm or toasted with the honey butter.

Cooking items suggestion

26cm Rectangular Dish

Cooks notes
Breads that are enriched with butter, egg and sugar take a little more time to rise as the butter and sugar slow down the yeasts action. If the room temperature is cool the loaf will take much longer to rise. Take care to not allow the dough to over prove to the point where air bubbles are bursting on the surface as this may result in a poor rise in the oven.

Serving items suggestion

New Tea for One Includes 300ml Teapot and 200ml Cup

Giant Breakfast Muffins

Makes 4

These breakfast muffins made with oats, vine fruits and honey are full of goodness to start your day. Using baking paper cases in the ramekins gives a real caf style at home. Make the muffins ahead of time and warm through in minutes for a speedy breakfast. For a more indulgent muffin split the top and spoon in some honey flavoured Greek yogurt or fruit puree.
Ingredients 1 orange juice (around 75ml/2 fl oz) and zest 3 tablespoons honey teaspoon orange extract - optional 115g (4oz) raisins or sultanas 140g (5oz) plain flour 25g (1oz) jumbo rolled oats 25g (1oz) caster sugar 1 teaspoon baking powder teaspoon bicarbonate of soda teaspoon cinnamon Pinch salt 125ml semi skimmed milk 1 large egg 55g (2oz) melted butter 4 x 16cm (6 inch) squares baking paper or 4 readymade tulip style muffin cases Topping 2 tablespoons jumbo rolled oats 1 tablespoons Demerara sugar Method Oven: 200C/400F/Gas Mark 6, pre-heated Fan oven: 180C 1. To make the cases fold each square in half and half again to give you a creased guideline. Unfold and place a baking paper square over each of the ramekins. Press the centre into the shape of the base of the ramekin and make folds at the crease point in between the peaks to make a case. It does not need to be neat. Alternatively place readymade tulip style cases into the ramekins. 2. Combine the orange juice, zest, honey, orange extract and fruit in a small saucepan and simmer for a couple of minutes to allow the fruit to soak up most of the liquid and become plump. Alternatively place in a small bowl, cover with cling film and microwave for 2 minutes on 800w. Set to one side to cool. 3. Measure the milk into a jug and whisk in the egg and melted butter. 4. Mix the flour, oats, sugar, baking powder, bicarbonate of soda, cinnamon and salt in a bowl. Make a well in the centre of the dry ingredients, add the soaked fruit and pour in the milk mixture. Combine everything together lightly to make a thick batter, taking care not to over mix. 5. Divide the mixture equally between the paper muffin cups in the ramekins. Mix the oats and sugar for the topping together and sprinkle over the tops. 6. Bake in the centre of the oven for 20-22 minutes until golden brown, well risen and springs back when pressed.

Cooking items suggestion

Ramekins x 4 (0.2L each)

Cooks notes
Muffins freeze well, just place them in an airtight plastic container with a lid. Remove as required, defrost and warm through before serving.

Serving items suggestion

New Caf Delice Set Comprising 2 x Cappuccino Mugs 200ml and 2 x Trays 20cm x 11cm