Monte Creams Recipes

MONTE CRISTO CREPES

Steps:

• Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds. Stir in the mustard; set aside.
• Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 1 crepe; stack 2 slices each ham, turkey and cheese on one half of the crepe. Cook until the crepe just starts browning on the bottom and the cheese starts melting, 1 to 2 minutes. Fold the crepe in half over the filling using a spatula, then fold in half again to form a wedge. Flip the wedge and cook until the bottom is browned, about 30 seconds. Transfer to a plate. Repeat to make 3 more crepes. (Remove the skillet from the heat between batches if it gets too hot.)
• Toss the greens and frisee with the olive oil and a pinch each of salt and pepper. Serve the crepes with the raspberry mustard and salad.

MONTE CREAMS

Steps:

• Preheat oven to 180C and line two baking trays with baking paper.
• Beat butter and sugar until light and creamy.
• Add milk and beat until combined.
• Add flour, custard powder and coconut and mix to form a soft dough.
• Roll teaspoons of mixture into balls and place on trays.
• Press down with a fork.
• Bake for 15-20 minutes until just golden.
• Cool on wire rack.
• Filling.
• Beat butter and sugar until light and creamy.
• Add the milk and beat until combined.
• Spread half the biscuits with half a teaspoon of butter mixture and the other half with half a teaspoon of jam.
• Sandwich the halves together.
• Enjoy with a cuppa!

THE BIG EGG MONTE CRISTO

Steps:

• For the French toast batter: Whisk the eggs, sugar, lemon zest, cardamom, salt, cream and vanilla in a bowl until blended.
• Dip the bread in the batter and cover all sides. Put the breadcrumbs on a plate and coat the dipped bread in the breadcrumbs.
• Add butter to a pan on medium-high heat to melt and place coated bread in the pan.
• Once it is golden brown, add more butter and flip the bread over. Remove the French toast from the pan once golden brown.
• Pour the maple syrup on each piece of toast. Crumble Gorgonzola cheese on one piece of French toast per sandwich. Grill off the Black Forest ham and place on top of the cheese.
• Cook an egg (any style) and place on top of the ham.
• Put the other piece of French toast on top of the ham and dust with powdered sugar.

MONTE CREAMS

Steps:

• Preheat oven to 180C and line two baking trays with baking paper.
• Beat butter and sugar until light and creamy.
• Add milk and beat until combined.
• Add flour, custard powder and coconut and mix to form a soft dough.
• Roll teaspoons of mixture into balls and place on trays.
• Press down with a fork.
• Bake for 15-20 minutes until just golden.
• Cool on wire rack.
• Filling.
• Beat butter and sugar until light and creamy.
• Add the milk and beat until combined.
• Spread half the biscuits with half a teaspoon of butter mixture and the other half with half a teaspoon of jam.
• Sandwich the halves together.
• Enjoy with a cuppa!

MONTE CRISTOS

Steps:

• In a small bowl, combine the mayonnaise, salad dressing and Dijon mustard; spread over 1 side of each slice of bread. On 4 slices, layer the turkey, ham and Swiss cheese; top with remaining bread. In a shallow bowl, combine the eggs, cream and ground mustard. Dip sandwiches in egg mixture., On a griddle or large skillet, melt butter. Toast sandwiches over medium heat until bread is golden brown, 2-3 minutes on each side. Serve with preserves.

MONTE CRISTO SANDWICH - THE REAL ONE

Steps:

• Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
• Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
• Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.