Tag Archives: cheese

Croque Madame

This delicious brunch for my family truly made their day, filling what would have otherwise been another mundane morning with delight. This dish brought back many fond memories from our trip in Paris, memories which we hold dear to our hearts. Using Gardenia’s multigrain country loaf, a sourdough bread that incorporates 8 types of grains, this bread is loaded with nutrition that goes very well with savoury filling. Perfect for a Saturday brunch. Croque Madame are grilled sandwiches filled with ham and cheese, a spread of béchamel sauce and a thin layer of mustard, topped with egg. Fun fact, without the egg, the dish would be called Croque Monsieur instead! This recipe yields 4 sandwiches.

Ingredients (béchamel sauce)

  • 5g grated parmesan
  • 25g grated cheddar
  • 10g all purpose flour
  • 10g butter
  • 112g milk


  • 8 slices gardenia multigrain bread
  • 4 slices baked ham
  • 4 slices prosciutto
  • grated cheese
  • mustard
  • 4 sunny side up

Method (Bechamel)

  • Heat up the sauce pan at medium heat and melt the butter
  • Add in the flour and whisk to make a roux (Do not let it turn brown)
  • Add in the milk while continuing to whisk until no lumps appear and the sauce starts to thicken
  • Turn heat to low and add the cheese. Whisk until all the cheese has melted. Set aside


  • Spread the butter on one side of the bread on a heated medium fire. Toast the bread butter side down until slightly brown. You only need to toast one side.
  • Put it on a lined baking tray. Toasted side down.
  • Spread a thin layer of mustard, then the béchamel sauce on the bread
  • Layer it with ham and prosciutto
  • Top it with grated cheese.
  • Put another slice of bread on top, toasted side up.
  • Spread some béchamel sauce again, followed by more grated cheese
  • Grill for 8-10 minutes until the cheese has melted and you can see golden brown spots. Note : if your oven doesn’t have a grill function, just bake it in a preheated oven at 180 degree celsius, top heat at 8-10 minutes.
  • Top with sunny side up
  • Serve immediately

Baked Cheesy Scallop

These are cheesy and deliciously good. Will you just eat one or two ??NOOOOO, definitely not! You will eat more than that. This is so good that my kids just can’t help but rave about it. In the interest of keeping this recipe simple, I kept the ingredient list is rather short. =)


  • 1 pack of frozen half shelled scallop (thawed, washed and pat dry) 16 pcs, marinate it with 4 tbs cooking wine for 20 mins. rinse off then pat dry.
  • salted butter
  • 250g grated cheddar cheese
  • 100g grated mozzarella
  • dried parsley


  • Preheat the oven at 170 degree celsius
  • Place a small slice of salted butter on the scallop
  • Top with grated cheese
  • Sprinkle on some dried parsley
  • Bake for 12 minutes. Remember not to overcook it. Use your own judgement as each oven works differently, so do the size of the scallop.

The scallop has three parts which are edible, the white fleshy muscle, the roe and the frilly membrane. It is up to you if you want to remove the other parts and leave only the white fleshy muscle. As for me I like to include all of it because each has different textures, giving a different mouth feel with each and every bite 🙂