Originally published on May 8, 2013; canada.com
The Windsor Star: May 29, 2013; page C3
Ottawa Citizen: May 23, 2013; page D4
The Vancouver Sun: May 22, 2013; page D3
Montreal Gazette: May 15, 2013; page B4
1 tbsp butter
1 tbsp all-purpose flour
3/4 cup plus 1 tbsp milk, lukewarm
1/2 tsp Dijon mustard
1/2 tsp nutmeg
1/4 cup grated Gruyère or mature Comté cheese (or a strong hard cheese like Parmesan or mature Cheddar)
salt and pepper
for the muffins:
6 large slices of white bread, no crusts
3 tbsp butter, melted
2½ oz ham, cut into cubes or thin strips
6 small eggs
2. Add the cheese (keep a little for the garnish) and taste for seasoning. If the sauce is too thick, add a little more milk. If it’s lumpy, pass it through a sieve.
3. To assemble, preheat the oven to 350°F. Flatten the slices of bread with a rolling pin, then brush each slice on both sides with melted butter. Line a 6-cup muffin tin with the slices of bread, pressing them in with the bottom of a small glass. Divide the ham between the muffin cups followed by the eggs (if the egg seems too big, pour a little of the white away before using). Put 2 tablespoons cheese sauce on top of each egg, then sprinkle with a little cheese and pepper. Bake for 15–20 minutes, depending on how runny you like your eggs. Serve immediately.
finely grated zest and juice of 1 lemon
a pinch of salt
3 tbsp sugar
3 tbsp butter
2 egg yolks
for the madeleines:
2⁄3 cup sugar
1½ cups all-purpose flour
2 tsp baking powder
finely grated zest of 1 lemon
1½ tbsp honey
¼ cup milk
¾ cup plus 1 tbsp butter, melted and cooled
1-pt basket of raspberries
confectioners’ sugar, for dusting
2. Beat the eggs with the sugar until pale and frothy. Measure the flour and baking powder into a separate bowl and add the lemon zest. Mix the honey and milk with the cool butter, then add to the eggs. In two batches, fold in the flour. Cover and leave to rest in the fridge for a few hours, or overnight.
When you are ready to bake, preheat the oven to 375°F. Butter and flour a 12-shell madeleine tin. Put the lemon curd into a piping bag fitted with a small, pointed nozzle and place in the fridge.
3. Put a heaped tablespoon of batter into each madeleine shell and press a raspberry deep into the batter. Bake for 5 minutes, turn the oven off for 1 minute (the madeleines will get their signature peaks), then turn the oven on to 325°F and bake for another 5 minutes. Transfer the madeleines to a wire rack and leave for a few minutes until cool enough to handle. Meanwhile, wash and dry the tin, then repeat the baking as for the first batch. While the second batch is baking, pop the piping nozzle into the mound in each baked madeleine and squirt in a teaspoon’s worth of lemon curd. Repeat with the second batch, then dust with confectioners’ sugar and serve straightaway.
1 tbsp baking powder
5 oz cured French sausage or salami, finely chopped
¾ cup pistachios, roughly chopped
2⁄3 cup prunes, roughly chopped
1/4 cup milk
2⁄3 cup olive oil
1/4 plain yogurt
1 tsp salt
2. Pour the batter into the prepared pan. Bake for 30–40 minutes or until a metal skewer inserted in the center of the cake comes out clean. Leave to cool in the pan.
The more the batter is beaten when the flour is added, the more the gluten gets developed. For cakes and pastries too much gluten is not desirable (unlike for bread) as it makes the end result tough. To prevent overbeating when adding the flour, you may find it easier to use a rubber spatula rather than a whisk