Recipes

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Servings 3-4 portions
Cooking 10 minutes

Ingredients

  • 1 ciabatta baguette
  • 4 oz goat cheese
  • 6 fresh figs, sliced
  • 2 tbsp honey
  • 1/4 cup chopped walnuts
  • Fresh thyme
  • Olive oil
  • Salt and pepper to taste

Preparation

  • Preheat the oven to 350°F (180°C).
  • Slice the ciabatta baguette in half horizontally and place it on a baking sheet.
  • Drizzle some olive oil on the bread and toast it in the oven for about 5-7 minutes, or until lightly browned.
  • Spread the goat cheese evenly on the toasted ciabatta.
  • Arrange the sliced figs on top of the goat cheese.
  • Drizzle honey over the figs.
  • Sprinkle the chopped walnuts on top.
  • Season with salt and pepper.
  • Place the ciabatta back in the oven for another 5 minutes, or until the cheese is slightly melted.
  • Remove from the oven and garnish with fresh thyme.
  • Slice the ciabatta into individual servings and serve warm.

Enjoy your delicious Goat Cheese and Figs Ciabatta Baguette!

Recipes

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Servings 4 portions
Cooking 10 minutes

Ingredients

 

  • 4 slices of our Rustic Belgian Loaf
  • 1 container of roasted beet hummus
  • 100 g (3 1/2 oz) of crumbled creamy goat cheese
  • 125 ml (1/2 cup) of roughly chopped honey-roasted pecans
  • 1/2 container of 34 g of microgreens of your choice

 

 

A five-ingredient recipe? We love it! No micro greens? No problem, your toasts will still be delicious without them! Find this recipe in the magazine Mitsou Cuisine, published by Pratico-Pratiques editions, available at newsstands since February 1st 2024.

Preparation

  • Toast the bread slices in a toaster
  • Spread the beet hummus on the bread slices. Top with crumbled goat cheese, chopped pecans, and microgreens
  • Enjoy !
Recipes

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Servings 2-4 portions
Cooking 5 minutes

Ingredients

  • A Poolish Baguette
  • 2 containers of store-bought hummus of your choice (here, natural hummus and beet hummus)
  • 4 small radishes
  • 4 cherry tomatoes
  • 2 pickles
  • Some pieces of cauliflower cooked with curry
  • Some pieces of marinated red onion
  • A little bit of Feta cheese
  • Salt, pepper, and sesame seeds to taste

Preparation

  • Slice the baguette into thin slices
  • Spread each slice with hummus
  • Top with the different ingredients according to your inspiration
  • Season to taste and enjoy
Recipes

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Servings 2 portions
Cooking 15 minutes

Ingredients

  • German or French sausages (such as bratwurst or saucisses de Toulouse)
  • Our European Baguette
  • Mustard (Dijon or whole grain)
  • Sauerkraut or caramelized onions (optional)
  • Pickles or gherkins (optional)

Feel free to customize the toppings and condiments to suit your taste preferences. Have fun experimenting with different combinations and enjoy your delicious European-style hot dogs!

 

Preparation

  • Preheat your grill or stovetop grill pan over medium heat
  • Grill the sausages until they are cooked through and have a nicely browned exterior. This usually takes around 10-15 minutes, turning occasionally
  • While the sausages are grilling, you can toast the baguette in the oven or on a hot skillet for a few minutes until they are warmed and slightly crispy. Cut in 3
  • Once the sausages and baguette are ready, you can assemble your European-style hot dogs. Slather some mustard on each piece of baguette, then place the grilled sausage inside
  • Add any additional toppings you like, such as sauerkraut or caramelized onions for a German touch, or pickles for a French touch
  • Serve your European hot dogs immediately and enjoy with some fresh salad or fries on the side
Recipes

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Servings 4 portions
Cooking 20 minutes

Ingredients

  • Approximately 48 slices of pepperoni
  • 375 ml (1 1/2 cups) of grated mozzarella cheese
  • 60 ml (1/4 cup) of butter
  • 8 slices of  our Peasan Sliced Bread Loaf 
  • 125 ml (1/2 cup) of pizza sauce

Preparation

  • Set aside 16 pepperoni slices and 125 ml (1/2 cup) of grated mozzarella cheese
  • Spread butter on one side of each slice of bread
  • On the non-buttered side of four slices of bread, spread pizza sauce and add the remaining pepperoni slices and grated mozzarella cheese. Cover with the remaining slices of bread, buttered side facing outwards
  • Heat a non-stick skillet over medium-low heat. Cook two sandwiches at a time for 4 to 5 minutes on each side, flipping them delicately until the bread is golden and the filling is hot
  • In the same skillet, arrange four reserved pepperoni slices to form a rectangle the size of the bread slices. Top with approximately 30 ml (2 tablespoons) of reserved mozzarella cheese
  • Cover with a grilled cheese sandwich and heat for 1 minute, pressing lightly to ensure the cheese adheres well to the grilled cheese. Repeat with the remaining pepperoni slices, mozzarella cheese, and grilled cheese sandwiches
  • Enjoy !
Recipes

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Servings 4 portions
Cooking 16-19 minutes

Ingredients

Apple mixture:

  • 4 apples
  • 2 tablespoons of butter
  • 2 teaspoons of cinnamon
  • 6 tablespoons of brown sugar
  • Juice of 1/2 lemon
  • Pinch of salt
  • 2 tablespoons of maple syrup

 

French toast:

  • 1 raisin and apple bread from Au Pain Doré
  • 4 eggs
  • 6.75 ounces of milk
  • 1 tablespoon of brown sugar
  • 1 teaspoon of cinnamon
  • Pinch of salt
  • 1 tablespoon of butter
  • 8 tablespoons of fresh cream (to garnish)
  • 1 ounce of chopped pecans (to garnish)

Preparation

Peel the apples and cut them into 1/2-inch cubes.

In a pan, melt the butter and then add the apples and cinnamon. Cook for about 1 minute and add the brown sugar, lemon juice, and a pinch of salt. Cook for 8-10 minutes or until the apples are tender. Continue stirring for 3 to 5 minutes until the apples are well coated in the thick liquid. Remove from heat and add the maple syrup. Set aside.

Cut the bread into slices of about 2 inches wide.

In a bowl, whisk the eggs and add the milk. Mix well and then add the brown sugar, cinnamon, and a pinch of salt.

Take the bread slices and dip them into the egg mixture.

Cook the bread slices for 2 to 3 minutes on a medium heat stove. Flip and cook the other side.

Serve with fresh cream, the warm apple mixture, and chopped pecans.

Raisin and Apple Bread

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