toastie - a toasted sandwich or snack.
Lorraine Pascale's Prosciutto and brie toastie | Celebrity Kitchen: in Engl.
Ingredients
3 Slices of prosciutto
2 slices chunky white bread
Brie commonly available in 200gram packs
Fresh ground pepper
Butter for spreading
Dash of Olive oil
Lorraine starts by adding 3 slices of prosciutto to a hot oiled pan.
She then places one piece of buttered bread, butter side down into the pan next to the prosciutto, and breaks off chunks of brie which she places on top of the bread until the surface is covered.
Just as the prosciutto starts to crisp up, Lorraine uses some tongs to move the slices ontop of the bread and brie (everything is still the the pan at this stage).
Lorraine butter another piece of bread and grinds a good measure of pepper over it before placing it butter side up on top of the other ingredients in the pan.
She uses a sturdy fish slice to press the sandwhich together before (i did it after!) turning the whole thing over to brown the other side.
After a couple of minutes, Lorraine removes the toastie from the pan, slices it in half and serves with a good squidge of brown sauce.
More: - How to make the PERFECT cheese toastie and grilled cheese sandwich | Daily Mail Online
'You'll need a some good quality sourdough, Heidi Farm Gruyere, Bulla Crème Fraiche and dry white wine.
The mix of Gruyere and Creme Fraiche is the secret to a perfect toastie as the combination of cheeses creates a delicious fondue.
I like to make cheese a meal not just a cheese starter plate - try including a bit of goats cheese, and fresh grapes that are in season at the moment.'
Ingredients:
8 slices of sourdough loaf bread
Unsalted butter (at room temperature)
300g Gruyere, grated
50ml Crème Fraiche
4 bulbs of shallots, finely diced
100ml dry white wine
salt to season
Method:
Butter one side of each slice of bread.
Place 4 slices on your bench, buttered side down.
In a separate bowl, mix the grated cheese with the shallots and garlic before combining with the crème fraiche.
Distribute the cheese mixture over the 4 slices ensuring that it is the same thickness as the slice of bread.
Place the remaining 4 slices on top, buttered side up.
Heat a large non-stick frying pan over medium high heat for 2 minutes.
Put the sandwiches in the frying pan, in batches if necessary, and cook for 2-3 minutes, until the undersides are golden brown and the cheese has slowly started to melt.
At this stage, brush the top of the sandwich with the white wine, ensuring it soaks in well.
Turn the sandwiches with a spatula, pressing firmly.
Cook for a further 2 minutes, until the undersides are golden brown and brush the top with the white wine so that both sides are now crisp and flavoured with the wine. Serve immediately with a sprinkle of pink salt on top.
OR:
- How to make french toast - Indian Simmer
- Meyer Lemon French Toast | Williams-Sonoma Taste
Lorraine Pascale's Prosciutto and brie toastie | Celebrity Kitchen: in Engl.
This is one of Lorraine Pascale's favourite snacks. It can be ready in minutes and is wholesome and tasty enough to give anyone's tastebuds a treat. It's ready in a few minutes and you can substitute the prosciutto for bacon if you prefer.
Ingredients
3 Slices of prosciutto
2 slices chunky white bread
Brie commonly available in 200gram packs
Fresh ground pepper
Butter for spreading
Dash of Olive oil
Lorraine starts by adding 3 slices of prosciutto to a hot oiled pan.
She then places one piece of buttered bread, butter side down into the pan next to the prosciutto, and breaks off chunks of brie which she places on top of the bread until the surface is covered.
Just as the prosciutto starts to crisp up, Lorraine uses some tongs to move the slices ontop of the bread and brie (everything is still the the pan at this stage).
Lorraine butter another piece of bread and grinds a good measure of pepper over it before placing it butter side up on top of the other ingredients in the pan.
She uses a sturdy fish slice to press the sandwhich together before (i did it after!) turning the whole thing over to brown the other side.
After a couple of minutes, Lorraine removes the toastie from the pan, slices it in half and serves with a good squidge of brown sauce.
More: - How to make the PERFECT cheese toastie and grilled cheese sandwich | Daily Mail Online
'You'll need a some good quality sourdough, Heidi Farm Gruyere, Bulla Crème Fraiche and dry white wine.
The mix of Gruyere and Creme Fraiche is the secret to a perfect toastie as the combination of cheeses creates a delicious fondue.
I like to make cheese a meal not just a cheese starter plate - try including a bit of goats cheese, and fresh grapes that are in season at the moment.'
Ingredients:
8 slices of sourdough loaf bread
Unsalted butter (at room temperature)
300g Gruyere, grated
50ml Crème Fraiche
4 bulbs of shallots, finely diced
100ml dry white wine
salt to season
Method:
Butter one side of each slice of bread.
Place 4 slices on your bench, buttered side down.
In a separate bowl, mix the grated cheese with the shallots and garlic before combining with the crème fraiche.
Distribute the cheese mixture over the 4 slices ensuring that it is the same thickness as the slice of bread.
Place the remaining 4 slices on top, buttered side up.
Heat a large non-stick frying pan over medium high heat for 2 minutes.
Put the sandwiches in the frying pan, in batches if necessary, and cook for 2-3 minutes, until the undersides are golden brown and the cheese has slowly started to melt.
At this stage, brush the top of the sandwich with the white wine, ensuring it soaks in well.
Turn the sandwiches with a spatula, pressing firmly.
Cook for a further 2 minutes, until the undersides are golden brown and brush the top with the white wine so that both sides are now crisp and flavoured with the wine. Serve immediately with a sprinkle of pink salt on top.
OR:
- How to make french toast - Indian Simmer
- Meyer Lemon French Toast | Williams-Sonoma Taste
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