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Dinner with Rukmini
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Croque Monsieur Gratin with Comté and Parma Ham
Introduction from Rukmini Iyer
This dish will make your house and kitchen smell like you’re a legitimate domestic goddess – forget the pot of fresh coffee if you’re trying to sell your house, I’d certainly move in if this hit me when I opened the front door. It’s unashamedly indulgent, and I’d serve it for brunch (alongside that coffee and some fruit), or for an indulgent weekend dinner along with a crisp green salad.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Stuff the halved croissants with the grated Comté, and arrange them in a roasting tin or ovenproof dish large and deep enough to fit them all snugly.
Beat the crème fraîche, eggs, Dijon mustard and pepper together, and pour half of this over the croissants in the roasting tin. It will look like you have far too much crème fraîche mix, but be patient – squash the first lot down over the croissants and leave it to absorb for 15 minutes.
Once it’s almost absorbed, pour the remaining mixture over, arrange the Parma ham on the top as you wish, then transfer to the oven and bake for 25 minutes, until crisp and golden brown.
Scatter over the chopped parsley and serve.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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