Monte Creams Recipes

MONTE CRISTO CREPES

Steps:

• Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds. Stir in the mustard; set aside.
• Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 1 crepe; stack 2 slices each ham, turkey and cheese on one half of the crepe. Cook until the crepe just starts browning on the bottom and the cheese starts melting, 1 to 2 minutes. Fold the crepe in half over the filling using a spatula, then fold in half again to form a wedge. Flip the wedge and cook until the bottom is browned, about 30 seconds. Transfer to a plate. Repeat to make 3 more crepes. (Remove the skillet from the heat between batches if it gets too hot.)
• Toss the greens and frisee with the olive oil and a pinch each of salt and pepper. Serve the crepes with the raspberry mustard and salad.

MONTE CREAMS

Steps:

• Preheat oven to 180C and line two baking trays with baking paper.
• Beat butter and sugar until light and creamy.
• Add milk and beat until combined.
• Add flour, custard powder and coconut and mix to form a soft dough.
• Roll teaspoons of mixture into balls and place on trays.
• Press down with a fork.
• Bake for 15-20 minutes until just golden.
• Cool on wire rack.
• Filling.
• Beat butter and sugar until light and creamy.
• Add the milk and beat until combined.
• Spread half the biscuits with half a teaspoon of butter mixture and the other half with half a teaspoon of jam.
• Sandwich the halves together.
• Enjoy with a cuppa!