Notice to #girlboss in need of inspiration who refuse to spend more than 20 minutes in the kitchen! On the occasion of the release of his book Les croques ( First editions), foodie Bastien Petit aka @ bcook.leblog shares all his tips for making this highly comfy and regressive madeleine de Proust a success.
To test emergency: his recipe for toasted veggie ultra foodporn in Morbier, mushrooms and spinach.
Last minute tips: “ Add a chopped garlic clove to the cooking mushrooms to enhance their earthy taste. Try this recipe with chopped Chavignol crottins instead of morbier, it's just as good . ”
Ingredients for 4 croques
8 slices of sandwich bread
300 g button mushrooms
200 g baby spinach
120 g morbier
1 yellow onion
2 tbsp. tablespoon olive oil
40 g unsalted butter
2 tbsp. Espelette pepper
Prepare the ingredients . Slightly cut the toes of the mushrooms before slicing them into thin slices. Sauté half of the mushrooms with 2 tablespoons of olive oil in a pan over medium heat. Peel and slice the onion , add it to the mushrooms and continue cooking for about ten minutes. Reserve the other half of the sliced raw mushrooms. Add the spinach leaves to the mushrooms 3 minutes before the end of cooking, salt and pepper, and add the Espelette pepper . Book.
Proceed with the assembly. On 4 slices of sandwich bread , successively superimpose a layer of cooked mushrooms with spinach, a layer of raw mushrooms, then 2 slices of morbier . Sprinkle with a pinch of zaatar . Close with the other slices of sandwich bread.
Preheat your sandwich maker . Lightly butter the plates with a brush or absorbent paper with the previously melted butter. Put the croques to cook for a few minutes while the bread takes color and the morbier melts. Serve immediately and enjoy hot.
Les croques , Bastien Petit, ed. First, € 10.95
© Geraldine Martens