I’ve successfully managed to NOT get into the Tour de France this year, which is excellent as five hours a day of additional TV (regardless of what I’m also doing as I watch) is laughably implausible at the moment. However, I did still see the first cooking segment by enthusiastic French chef Gabriel Gaté, and decided to make it. More or less.
The actual recipe is for Dutch Gouda Tartlets with mushrooms, ham, and onion. The recipe opens with instructions to make shortcrust pastry.
Mine is. . . different.
Dutch Gouda Tartlets (sans gouda, dutch-ness, mushrooms, ham, onion, and pastry):
1. Make sure you have enough bread defrosted (probably the same number of slices as you have in your large muffin tray – for us, 12).
2. Make a cheese sauce using butter, flour, milk, and pre-grated mozzarella (and ideally a thermomix). Add herbs/garlic/whatever makes it taste good to you (it’ll be fine with nothing added). You can use the proportions from the original recipe, or any white/cheese/béchamel sauce. Or a jar from Woolies.
3. Dice and cook some bacon (or just use ham 😛 Or tinned tuna/salmon. Or refried beans. Or whatever).
4. Add some kind of cooked vegetable/s – at different times I’ve used grated carrot, avocado, cauliflower, and/or bok choy.
5. Cut crusts off the bread and push them into the muffin tin spaces.
6. Pour cheese sauce mixture into bread “cases”, sprinkle more grated cheese on top, and cook in a hot oven for 10-20 minutes.
Miss Three puts the bread into the muffin tray, and get excited at the idea that we’re eating muffins.