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• Cut the crusts off the bread slices, roll them flatter and larger with a rolling pin and cut them in half so you have 12 slices.
• Butter the muffin tins well and push in the bread slices.
• In a bowl, beat the eggs with the milk well.

• Put the soup meat with the apple cider vinegar in a pan with 2 litres of cold water. Bring to the boil.
• Scoop off the foam that rises to the top and discard it.
• Cut the winter carrot, leek and onion crosswise and add to the stock with the bay leaf, cloves and salt. Leave this to simmer gently for 4 to 6 hours.

cream cheese & salmon In a small bowl, mix light cream cheese with a few drops of lemon and pepper. Generously spread the cream cheese on...

• Place the chicken fillets with the bay leaves, cloves and some parsley in half a litre of cold water and bring to the boil.
• Let this simmer for 10 minutes. Take out the chicken fillets and cut them small.
• In a thick-bottomed pan, fry the spring onion and mushrooms.

• 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.