Leigh

Croissant

Posted on by Leigh

Croissant

Print Pin Rate
Course: Breakfast, Dessert, Snack
Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerate: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 people
Calories: 676kcal

Ingredients

Dough

  • 250 g all-purpose flour
  • 50 g granulated sugar
  • 7 g active dry yeast (1 packet)
  • 120 ml warm milk
  • 120 ml warm water
  • 1 tsp salt
  • 200 g unsalted butter cold

Egg Wash

  • 1 egg
  • 15 ml milk

Instructions

  • In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm milk. Let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine:

  • The remaining sugar
  • Flour
  • Salt
  • Warm water
  • The yeast mixture
  • Knead the dough on a floured surface for about 5-7 minutes until it's smooth and elastic. Form it into a ball.
  • Wrap the dough in plastic wrap and refrigerate it for at least 1 hour or overnight.
  • Take the cold butter and place it between two sheets of plastic wrap. Using a rolling pin, gently flatten and shape it into a rectangle, about 0.6cm thick.
  • Roll out the chilled dough into a larger rectangle, then place the butter layer in the center. Fold the dough over the butter layer, sealing the edges.
    Now you can continue with the remaining steps of rolling, folding, and shaping the croissants, as described in the previous recipe. When you're ready to bake, preheat your oven to 200°C (392°F) and bake the croissants for about 20 minutes, or until they are golden brown and puffy. Enjoy your homemade croissants!
Nutrition Facts
Croissant
Amount per Serving
Calories
676
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
153
mg
51
%
Sodium
 
628
mg
27
%
Potassium
 
163
mg
5
%
Carbohydrates
 
63
g
21
%
Fiber
 
2
g
8
%
Sugar
 
14
g
16
%
Protein
 
10
g
20
%
Vitamin A
 
1365
IU
27
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
72
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate filled croissant

Posted on by Leigh

Chocolate filled croissant

Print Pin Rate
Course: Dessert, Snack
Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerate: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 people
Calories: 1044kcal

Ingredients

Croissant Dough

  • 250 g all-purpose flour
  • 1 tsp salt
  • 25 g granulated sugar
  • 7 g instant yeast
  • 150 ml warm milk
  • 25 g unsalted butter melted
  • 200 g cold unsalted butter (for laminating)

Chocolate Filling

  • 100 g dark chocolate (semi-sweet or bittersweet), chopped
  • 50 g milk chocolate chopped
  • 30 g unsalted butter

Assembly

  • 1 egg beaten (for egg wash)
  • 30 g powdered sugar (for dusting)
  • 30 g chopped nuts (optional, for garnish)

Instructions

For the Croissant Dough:

  • In a mixing bowl, combine the flour, salt, and sugar.
  • In a separate small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until it becomes frothy.
  • Pour the yeast mixture and melted butter into the dry ingredients. Mix until a dough forms.
  • Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Shape it into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.

For the Chocolate Filling:

  • In a microwave-safe bowl, combine the dark chocolate, milk chocolate, and butter. Microwave in 20-second intervals, stirring in between, until the chocolate and butter are completely melted and smooth. Alternatively, you can melt them in a heatproof bowl over a pot of simmering water (double boiler).
  • Let the chocolate mixture cool to room temperature.

Assembly:

  • Take the chilled dough out of the refrigerator and roll it into a rectangle on a floured surface. It should be about 1/4-inch thick.
  • Cut the dough into triangles. Each triangle should be wide enough to accommodate a piece of chocolate.
  • Place a piece of chocolate filling at the base of each triangle and roll it up, tucking in the sides to seal the chocolate inside.
  • Place the filled croissants on a baking sheet lined with parchment paper, leaving enough space between them.
  • Brush the croissants with beaten egg for a shiny finish.
  • Preheat your oven to 200°C (390°F).
  • Bake the croissants in the preheated oven for 20 minutes or until they are golden brown and puffed up.
  • Remove the croissants from the oven and let them cool slightly on a wire rack.
  • Dust the warm croissants with powdered sugar and sprinkle with chopped nuts if desired.
    Enjoy your delicious homemade chocolate-filled croissants!
Nutrition Facts
Chocolate filled croissant
Amount per Serving
Calories
1044
% Daily Value*
Fat
 
75
g
115
%
Saturated Fat
 
43
g
269
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
19
g
Cholesterol
 
183
mg
61
%
Sodium
 
637
mg
28
%
Potassium
 
421
mg
12
%
Carbohydrates
 
84
g
28
%
Fiber
 
6
g
25
%
Sugar
 
28
g
31
%
Protein
 
14
g
28
%
Vitamin A
 
1726
IU
35
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
108
mg
11
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

French toast with a banana and hazelnuts

Posted on by Leigh

French toast with a banana and hazelnuts

Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 664kcal

Ingredients

  • 8 slices bread whole wheat brown
  • 8 tbsp butter salted
  • 60 ml milk
  • 4 large eggs
  • 3 tsp sugar
  • 1 tsp salt
  • 2 medium bananas sliced
  • 100 g hazelnuts chopped
  • 5 ml vanilla extract
  • 1 tsp ground cinnamon

Instructions

  • Whisk together egg, milk, & salt.
  • Place a pan on a medium heat and melt some butter in i
  • Dip each thick slice of bread in the eggy mixture, soak it on both sides, and then transfer it to the warm pan.
  • Place the bread slices in the pan. Cook each side for 3 minutes on medium heat, until it gets golden and crispy.
  • In another pan, melt butter and add sugar. Keep the heat on low so the sugar melts and caramelises gradually, a high heat will cause it to burn
  • Once the sugar melts and turns light golden brown, add the bananas and vanilla extract and allow the bananas to cook until the sugar is syrupy and the bananas have caramelised.
  • Place the french toasts on a plate, top with caramelized bananas and syrup and chopped hazelnuts
Nutrition Facts
French toast with a banana and hazelnuts
Serving Size
 
1 Serving
Amount per Serving
Calories
664
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
20
g
Cholesterol
 
249
mg
83
%
Sodium
 
1115
mg
48
%
Potassium
 
563
mg
16
%
Carbohydrates
 
49
g
16
%
Fiber
 
6
g
25
%
Sugar
 
16
g
18
%
Protein
 
17
g
34
%
Vitamin A
 
1050
IU
21
%
Vitamin C
 
7
mg
8
%
Calcium
 
161
mg
16
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Crêpe

Posted on by Leigh

Crêpe

Print Pin Rate
Course: Breakfast, Snack
Prep Time: 10 minutes
Cook Time: 15 minutes
Rest: 30 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 287kcal

Ingredients

  • 250 g all-purpose flour
  • 2 eggs milk
  • 500 ml milk
  • 50 g unsalted butter melted
  • 1/4 tsp salt
  • 1/2 tsp sugar (optional)
  • 1 tsp vanilla extract
  • butter or oil for cooking

Instructions

  • In a large mixing bowl, whisk together the flour and salt. If you want sweet crêpes, add the sugar to the dry ingredients. You can also add vanilla extract for flavor.
  • In another bowl, beat the eggs and then add them to the dry ingredients. Mix until you have a thick paste.
  • Gradually pour in the milk while continuously whisking. Make sure to whisk well to avoid lumps.
  • Add the melted butter to the batter and mix until it's well combined.
  • Let the batter rest for at least 30 minutes. This allows the flour to fully absorb the liquid and will result in smoother crêpes.
  • Heat a non-stick frying pan or crêpe pan over medium heat. You can lightly grease the pan with a small amount of butter or oil if it's not truly non-stick.
  • Pour a ladleful (about 1/4 cup or 60 ml) of the batter into the center of the hot pan.
  • Immediately lift the pan off the heat and tilt it in a circular motion to spread the batter evenly across the bottom of the pan.
  • Cook for about 1-2 minutes or until the edges start to lift and the crêpe turns golden brown on the bottom.
  • Carefully flip the crêpe using a spatula and cook the other side for another 1-2 minutes, or until it's also golden brown.
  • Remove the crêpe from the pan and place it on a plate.
  • Continue the process with the remaining batter, stacking the crêpes on top of each other.
  • Serve your crêpes with your favorite toppings such as Nutella, jam, fresh berries, whipped cream, or a sprinkle of powdered sugar.
    This recipe should yield about 10-12 crêpes, depending on the size of your pan and how thin you make them. Adjust the filling and toppings according to your preference. Bon appétit!
Nutrition Facts
Crêpe
Amount per Serving
Calories
287
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
83
mg
28
%
Sodium
 
154
mg
7
%
Potassium
 
197
mg
6
%
Carbohydrates
 
36
g
12
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
9
g
18
%
Vitamin A
 
427
IU
9
%
Calcium
 
122
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Croque-Monsieur

Posted on by Leigh

Croque-Monsieur

Print Pin Rate
Course: Breakfast
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 623kcal

Ingredients

Béchamel Sauce

  • 40 g butter
  • 40 g all-purpose flour
  • 400 ml milk
  • salt to taste
  • pepper to taste
  • a pinch of nutmeg

Sandwich

  • 8 slices of bread
  • 200 g ham sliced
  • 200 g Gruyère or Emmental cheese grated
  • butter for spreading on the bread slices

Instructions

  • In a saucepan, melt the butter over medium heat.
  • Add the flour and whisk continuously for about 2-3 minutes until the mixture becomes pale and frothy, but not browned.
  • Gradually add the milk while whisking constantly to avoid lumps.
  • Continue to cook and whisk until the sauce thickens, which should take about 5-7 minutes.
  • Season the sauce with salt, pepper, and a pinch of nutmeg (if using). Remove from heat and set aside.
  • Preheat your oven to 200°C (392°F).
  • Lay out 4 slices of bread and spread a thin layer of butter on one side of each slice.
  • Place a slice of ham on top of the buttered side of 4 slices of bread.
  • Sprinkle a generous amount of grated cheese over the ham.
  • Top each with another slice of bread, buttered side up.
  • Pour the béchamel sauce over the assembled sandwiches, making sure to cover them evenly.
  • Place the sandwiches on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until they are golden brown and the cheese is melted and bubbly.
  • Once done, remove the Croque-Monsieur sandwiches from the oven and let them cool for a minute or two before serving.
  • You can optionally garnish with a bit more grated cheese and a sprinkle of fresh parsley before serving.
    Enjoy your delicious homemade Croque-Monsieur sandwiches!
Nutrition Facts
Croque-Monsieur
Amount per Serving
Calories
623
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Cholesterol
 
111
mg
37
%
Sodium
 
1028
mg
45
%
Potassium
 
405
mg
12
%
Carbohydrates
 
38
g
13
%
Fiber
 
1
g
4
%
Sugar
 
8
g
9
%
Protein
 
34
g
68
%
Vitamin A
 
832
IU
17
%
Calcium
 
685
mg
69
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Ratatouille

Posted on by Leigh

Ratatouille

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 166kcal

Ingredients

  • 2 tbsp olive oil
  • 1 onion thinly sliced
  • 2 garlic cloves minced
  • 1 eggplant (aubergine), diced
  • 2 zucchinis (courgettes), diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 green bell pepper diced
  • 4 ripe tomatoes diced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt to taste
  • pepper to taste
  • fresh basil leaves for garnish
  • Parmesan cheese grated, for garnish (optional)

Instructions

  • Heat the olive oil in a large skillet or frying pan over medium heat.
  • Add the sliced onion and minced garlic to the pan. Sauté for about 2 minutes, or until the onion becomes translucent.
  • Add the diced eggplant to the pan and cook for about 5 minutes, stirring occasionally, until it starts to soften.
  • Next, add the diced zucchinis, red bell pepper, yellow bell pepper, and green bell pepper to the pan. Cook for an additional 5-7 minutes, or until the vegetables are tender.
  • Stir in the diced tomatoes, dried thyme, dried oregano, salt, and black pepper. Continue to cook for another 5 minutes, allowing the flavors to meld together. If the mixture appears too dry, you can add a splash of water.
  • Taste and adjust the seasoning if needed.
  • Remove the ratatouille from the heat and garnish with fresh basil leaves and grated Parmesan cheese (if desired).
  • Serve hot as a side dish, over pasta, or with crusty bread.
    Enjoy your homemade Ratatouille!
Nutrition Facts
Ratatouille
Amount per Serving
Calories
166
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
21
mg
1
%
Potassium
 
1036
mg
30
%
Carbohydrates
 
23
g
8
%
Fiber
 
8
g
33
%
Sugar
 
13
g
14
%
Protein
 
5
g
10
%
Vitamin A
 
2358
IU
47
%
Vitamin C
 
156
mg
189
%
Calcium
 
61
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Gluten-free French toast

Posted on by Leigh

Gluten-free French toast

Print Pin Rate
Course: Breakfast
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 148kcal

Ingredients

  • 4 slices gluten-free bread
  • 2 large eggs
  • 120 ml milk (use a non-dairy milk like almond or soy for a dairy-free version)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tbsp sugar (or a sweetener of your choice)
  • 10 ml Butter or oil for cooking (use a dairy-free alternative if needed)

Instructions

  • In a shallow dish or bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and sugar.
  • Heat a non-stick frying pan or skillet over medium heat and add a small amount of butter or oil to coat the pan.
  • Dip each slice of gluten-free bread into the egg mixture, ensuring both sides are well coated. Allow any excess to drip off.
  • Place the coated bread slices in the hot pan and cook for about 2-3 minutes on each side, or until they are golden brown and slightly crispy.
  • Once cooked, remove the French toast from the pan and place it on a plate lined with paper towels to remove any excess oil or butter.
  • Serve your gluten-free French toast hot with your favorite toppings, such as maple syrup, fresh fruit, or powdered sugar.
    Enjoy your delicious gluten-free French toast!
Nutrition Facts
Gluten-free French toast
Serving Size
 
1 Serving
Amount per Serving
Calories
148
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
193
mg
64
%
Sodium
 
95
mg
4
%
Potassium
 
169
mg
5
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
9
g
18
%
Vitamin A
 
373
IU
7
%
Vitamin C
 
0.04
mg
0
%
Calcium
 
115
mg
12
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

French toast

Posted on by Leigh

French toast

Print Pin Rate
Course: Breakfast
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1 person
Calories: 480kcal

Ingredients

  • 4 slices of bread
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla extract (optional)
  • 1/4 tsp ground cinnamon (optional)
  • 1 pinch of salt
  • butter or oil for cooking
  • Maple syrup, powdered sugar, fresh fruit, or other toppings of your choice

Instructions

  • Prepare your ingredients: Crack the eggs into a shallow dish or bowl, and add the milk, vanilla extract (if using), ground cinnamon (if using), and a pinch of salt. Whisk everything together until well combined.
  • Heat a skillet or griddle: Place a non-stick skillet or griddle over medium heat and add a small amount of butter or cooking oil to prevent sticking.
  • Dip the bread: Take one slice of bread and dip it into the egg mixture. Make sure to coat both sides evenly, allowing the bread to soak up some of the liquid without becoming soggy.
  • Cook the French toast: Place the dipped bread on the heated skillet or griddle. Cook for 2-3 minutes on each side or until it's golden brown and crispy. Cooking time may vary depending on your stove's heat, so keep an eye on it to prevent burning.
  • Repeat: Repeat the dipping and cooking process for the remaining slices of bread, adding more butter or oil to the skillet as needed.
  • Serve: Once the French toast is cooked to your liking, remove it from the skillet, and place it on a plate. You can keep the cooked French toast warm in a low oven (around 200°F or 93°C) while you cook the rest, if necessary.
  • Add toppings: Serve your French toast hot and add your favorite toppings. Traditional toppings include maple syrup, powdered sugar, and fresh fruit. You can also get creative with toppings like whipped cream, chocolate chips, nuts, or a drizzle of honey.
    Enjoy your homemade French toast! It's a versatile dish, so feel free to experiment with different types of bread and toppings to suit your taste.
Nutrition Facts
French toast
Amount per Serving
Calories
480
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
5
g
Cholesterol
 
343
mg
114
%
Sodium
 
651
mg
28
%
Potassium
 
437
mg
12
%
Carbohydrates
 
57
g
19
%
Fiber
 
3
g
13
%
Sugar
 
12
g
13
%
Protein
 
25
g
50
%
Vitamin A
 
687
IU
14
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
424
mg
42
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.