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• Line a baking tin (with raised rim) with baking paper. Preheat the oven to 190°C.
• Defrost the croissants and roll them loose. Roll the dough flat with a rolling pin. Cut out six rectangles.
• Spread the dough slices with mustard and top each slice with 2 slices of ham and 2 slices of cheese.

• Coat the pan with the garlic. Pour the wine into the pan and heat.
• Pour the wine into the pan and heat. Mix the flour, nutmeg and pepper into the grated cheese. Little by little, add this cheese mixture to the hot wine and keep stirring well so it melts evenly.
• Serve with the bread cubes, pickles and a green salad.

• Put a large pan on the fire and let it get well hot. Add the olive oil and knob of butter and fry the onion and garlic in it. Add the mushrooms and fry on medium heat. Feel free to brown a little until everything is golden brown. Add the wine and thyme. Season with salt and pepper. Fry the mushrooms for about 10 minutes, until most of the liquid has evaporated.
• Pour in the stock. Bring to the boil and simmer on low heat for about 20 minutes. Spoon a tablespoon of the soup into a bowl and puree the rest into a nice smooth mixture.
• Pour the coarse mixture back into the pan with the smooth soup and add the cream or cooking cream. Sprinkle with a little chopped parsley and additional salt and coarsely ground pepper, if necessary.

We love making delicious sweet pastries with apples, but apples are not to be sneezed at in savoury bakes either. Take for instance...

• Rinse the apples very well and then dry them with a clean tea towel.
• Remove the apples from stems and crown and cut them into pieces.
• Put the apples together with the water in a large saucepan and boil them to mush for 50 minutes.