So, it’s only about a week and a half until I get hitched. Gulp.
The future in-laws have arrived from Australia, the celebrations are ramping up, and there’s a shed load going on, so whilst there’s still time to eat, there’s not much time to write about it.
That being the case, Hand To Mouth is going to have a little sabbatical for around a month, as we’re off to Morocco for our honeymoon for a couple of weeks after the ‘big day’.
See you in November.
Peas out!
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While we were in France recently, we had a couple of croques, both monsieur and madame, and I think I’ve come to the conclusion that there are few other things I’d rather have as a light lunch. I know you can’t really go wrong with whats essentially posh cheese on toast, but when you add an egg, something good becomes something special.
There are different shapes, sizes and methods, but the common ground is in the cheese which is usually either Emmental or Gruyère (a combination of the two might be rather good), and I prefer the sourdough bread version as opposed the the white processed one.
It’s not rocket science, but there are a couple of touches and flourishes to make your croque extra tasty, so lets crack on.
Ingredients (per serving)
1 large slice of good sourdough bread, sliced about half an inch thick
A handful of grated emmental cheese
2 slices of good quality smoked ham
Dijon mustard
1 egg
Salt & pepper to taste
Just got back from a not long enough weekend in Paris.
My good lady was out there all last week working for ‘the man’ on the auto show, so I Eurostar-ed it over on Friday night to pay her a visit.
As I’ve mentioned in previous posts, I’m Francophile, and love Paris in particular. Obviously the food is a big part of this for me, but it’s not always the big meals you have that make you realise how much you love a place’s culture. Sometimes it’s the simple things, like the breakfast we had on Saturday morning. We went to a cafe across the road from our hotel and just had coffee and a croissant. But, saying ‘just’ would be doing it a disservice. The croissant was amazing. Fresh as a daisy, light fluffy, and tasted amazing. It really didn’t need any jam or butter. Miles apart from the hard and heavy buggers we get over here.
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