News and Events
New Norcia Bakeries Recipes
New Norcia Bakeries were delighted to recently showcase some of our recipes at Fresh Provisions. We are happy to share those recipes with you!
Croque Monsieur
The literal translation of this famous French toasted ham and cheese sandwich is “crunchy Mister”. The crunchy comes from using a strong-textured, rustic sourdough bread that delivers real crunch when it is toasted. Enjoy it as a supper or a lunch dish served with a lemon and olive oil dressed fresh green salad accompanied by a good Western Australian Semillon/Sauvignon Blanc.
Bon Appetit!
Makes four generous sandwiches
120gm Butter
130gm White Flour
100ml White Wine
550ml Milk
100gm Dijon Mustard
5 Black Peppercorns
1 Bay leaves
8 slices of good quality leg ham
200 grams of thinly sliced or grated gruyere cheese
8 slices of New Norcia San Franciscan Sourdough or other high quality genuine sourdough bread
Extra butter for spreading
Salt and pepper to season
Boil milk then infuse with bay leaves and peppercorns. Let infuse for 15 minutes
Melt butter over a low flame then add flour, stirring until the flour cooks out.
Gradually add wine, stirring continuously. Strain milk in gradually until a sauce is made. Stir in mustard. Allow to stand until cool.
Layout bread in pairs. Spread Béchamel sauce generously on one slice of each pair of bread. Cover with a quarter of the gruyere cheese and top with two slices of leg ham. Repeat with remaining sandwiches. Season to taste.
Cover with other slice of bread and then butter the outside of the sandwiches on both sides. The sandwiches can be made to this stage and refrigerated for toasting later. If there is béchamel sauce remaining, refrigerate and use it over the next few days. It is beautiful warmed and drizzled over steamed cauliflower or broccoli.
Warm a sandwich maker or large frypan. Place Croque Monsieur into sandwich maker and cook until the bread is well browned and crunchy and the cheese and bechamel sauce runny. If using a frypan cook one side then flip and cook the reverse until the sandwich is done.
Serve piping hot.
Savoury Sun-dried tomato and Cheese
Bread and Butter Puddings.
Our famous sweet bread and butter puddings use left over croissant and brioche. Over the sixteen years we have been producing New Norcia breads we have always strived to make the best use of bread that is more than a day old other than using it for the best toast possible. Savoury bread and butter puddings are a popular dish on the chef’s special menu at our Mt Hawthorn café. It can be served for breakfast, brunch or with a simple salad as a light lunch.
Serves six.
Bread
350gm day old 7 Grain New Norcia Bakeries genuine sourdough –– cut into 4x4cms
Custard
375ml cream
375ml full-cream milk
6 eggs
Salt and pepper to season
Filling
100g gruyere finely grated
50g sundried tomatoes
50g parmesan cheese
1tbspn chopped chives or Italian parsley
50gm grated cheddar cheese for topping.
Set oven to 200C
Beat eggs, cream and milk and season to taste. Place cut bread pieces in a bowl and pour custard over. Leave for 30 minutes to allow bread to absorb custard. Add filling and mix through. Re-check seasoning and spread mixture into a buttered 17cm X 30cm glass or ceramic dish or spoon into cake papers set into six muffin moulds.
Bake for 45 to 60 minutes until custard is set and puddings are golden brown. Can be served immediately or gently re-heated later.
Both of the recipes are available on our menu for our Cafe in Mt Hawthorn.