* Ham and Cheese Croissants {Because I Can}

Abbe's Cooking Antics
Sat, 23 Nov 2013 14:54:00 +0000
These ham and cheese croissants are a quick and simple snack idea for lunch or supper. They take 10 minutes to throw together - if that - and even less time to consume. I've had them sitting in my photographs folder for a while - whilst I considered whether or not they were blog worthy enough NOT to make my repeat readers feel ripped off... ... I'm bored. I have a spare ten minutes. So here we are. If you do feel ripped off, you may leave... (Pleeeeease don't go!!!) I for one, hope you stay long enough to realise that although this is a glorified ham and cheese sandwich that you need no recipe for - it's actually a pretty neat idea that isn't a ham and cheese sandwich and is so easy it may not have crossed your mind to give it a whirl. Neil loves them. I'm not going to give you a specific recipe, but here's what you do... * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *  Ham and Cheese Croissants Whack the oven on to 160c fan/180c/350f . Slice four (or more - you choose. We usually have two each) croissants in half, horizontally. Grab some butter or low fat spread (from the fridge) along with some thick slices of smoked ham and a wedge of gruyere cheese. Grate the gruyere into a bowl - you need a large handful for four croissants. Spread each cut side of all the croissants with butter then pile as much ham and cheese as you like onto one half of each. Place the other half of the croissant on the top and scatter with any remaining cheese. Place on a baking sheet and pop into the oven - the oven does not need to have reached it's temperature, it just needs to be on it's way. Make yourself a hot drink (tea/coffee - whatever you fancy) and by the time you're stirring your teaspoon in your cup, the croissants will be done. If you don't drink tea or coffee - leave your croissants cooking for just shy of 10 minutes. Remove from the oven, plate up... and EAT.
Share on Newzsocial

Recent Articles

  • Food Republic
    Tue, 10 Jul 2018 15:00:10 +0000
  • Cookie + Kate
    Tue, 10 Jul 2018 15:00:00 +0000
  • Eater
    Tue, 10 Jul 2018 17:32:51 +0000
  • The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is just a short walk from my house in an alleyway. A not-so-secret spot, slightly off the main strip – source of excellent coffee and cookies! I also love to have lazy breakfasts beneath the tall ceilings, light streaking through the massive windows, in their cafe at Mint Plaza. I’ve known there was a Blue Bottle Coffee book in the works, and each time I go, I find myself uttering the same nine words, usually with my mouth full – I really hope this recipe is in the book. In addition to their coffee, which I’m more than happy to brave a line for, I have a list of go-to favorites from their beautifully concise and inspired menu. My hope was that all would be in the book: these Saffron-Vanilla Snickerdoodles, the Pickled Fennel Egg Salad, the Sesame Absinthe Cigars, and Catalan Eggs with Braised Greens. Check, check, check, and check! Every one is in the book. And like all things Blue Bottle, this is worth the wait. The Best Snickerdoodle Cookies The book will be released October 9th (I originally posted this in 2012), but I’ve been hassling Ten Speed to get me an early copy for months. In part because I wanted to bump up my coffee know-how, but (no surprise) I was particularly excited about the recipes – the Saffron Vanilla Snickerdoodle Cookies were first up. In contrast to traditional snickerdoodles, Caitlin describes them as having “an unusual butterscotch flavor from the combination of saffron, brown sugar and vanilla.” If you love snickerdoodles, please try these! Now, I know these cookies well, and this recipe delivered a version that is a dead-ringer of the original. The same as the ones I would buy at the kiosk – buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Thank you. Arguably the best snickerdoodle cookies I’ve ever had. I made a double batch for a family trip to Lake Tahoe last week – baking half for the drive there, freezing the remaining pre-scooped dough to bake at the cabin. Everyone loved them. I hope you like these as much as I do, make a double batch and freeze half of the pre-scooped dough for later baking. And be sure to measure the saffron carefully -it’s easy to go too light/heavy. xo -h Continue reading Saffron Vanilla Snickerdoodle Cookies on 101 Cookbooks
    101 Cookbooks
    Tue, 10 Jul 2018 14:40:37 +0000
  • Mother Thyme
    Tue, 10 Jul 2018 14:12:19 +0000
  • What's Gaby Cooking
    Tue, 10 Jul 2018 18:00:03 +0000