This Mother’s Day, treat your mom, or the moms around you, with exotic and healthy dishes. Chef Abhishek Singh, Chief Culinary Officer of Ghost Kitchens India, shared two of her nutritious recipes.
French Clock Madam The sandwich is a lesson in indulgence, made with white bread, butter, cheese, ham, Mornay sauce, and a fried egg. A luxurious and comforting dish. as needed, croque monsieur Just omit the fried egg. Serve the sandwich with a cornichon and a green salad tossed with a bright vinaigrette to enhance the richness of the sandwich.
material
4 slices of high-quality, firm white sandwich bread, 1/2 inch thick
3 tablespoons unsalted butter (softened and divided)
1 tablespoon all-purpose flour
¾ cup whole milk
120g Gruyère cheese, grated on the small holes of a box grater (about 1 cup), divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, more for garnish
1/4 teaspoon nutmeg powder
4 slices of cooked smoked ham (3 ounces total, such as Jambon de Paris)
1 tablespoon Dijon mustard
2 large eggs
chopped fresh chives
flaky sea salt
Method
1. Preheat the oven and bake on a rack about 8 inches from the heat source. Heat a large nonstick skillet over medium heat. Spread 1 tablespoon of butter evenly on one side of the bread. Place the bread slices, buttered side down, in the skillet. Cook until toasted and golden brown, 2 to 4 minutes. Transfer the bread to a work surface. Wipe the frying pan clean.
2. Melt 1 tablespoon butter in a small saucepan over medium heat until foamy. Whisk in the flour. Cook, whisking constantly, until light golden brown, about 1 minute and 30 seconds. Add milk little by little and mix. Bring to a boil over medium heat, whisking constantly. Reduce heat. Cook, whisking frequently, until thickened, about 3 minutes. Removed from heat. Add 1/4 cup grated Gruyère cheese and whisk until melted. Add salt, pepper, and nutmeg to the mornay sauce and mix. (If not using immediately, cover sauce directly with plastic wrap and let stand for up to 1 hour).
3. Place two slices of bread, toasted side down, on a work surface. Spread 2 tablespoons of Mornay sauce evenly on each slice to cover the surface. Sprinkle with 1/4 cup of grated Gruyère cheese and top with 2 slices of ham. Spread mustard evenly on the untoasted sides of the remaining two slices of bread. Place, mustard side down, on top of the ham-topped slices. Spread the remaining Mornay sauce evenly over the sandwiches and top with the remaining 1/4 cup grated Gruyère sauce.
4. Transfer the sandwiches to a rimmed baking sheet and bake in the preheated oven for 5 to 7 minutes, until the cheese is melted and the tops are bubbly and brown in spots.
5. Meanwhile, melt the remaining 1 tablespoon butter in a clean nonstick skillet over medium heat. Crack the eggs into the frying pan. Cook gently until the whites are set but the yolks are runny, about 3 minutes.
6. Place a fried egg on top of each sandwich. Garnish with chives, flaky sea salt, and additional pepper.
material
1/2 kg spinach (stem removed)
3 tablespoons double cream
1 teaspoon butter
pepper
nutmeg powder
Method
1. Heat the butter, immediately add the spinach leaves, fry the spinach for a few minutes, add salt, double the cream and cook for a few minutes.
2. You can grind the cooked spinach into a slightly coarse paste or enjoy it without grinding, but I chose to grind it.
3. Finally, season the ground creamed spinach with pepper powder and nutmeg powder.
