SASKO Smoked beef croque monsiuer [Win R1000 Voucher]

With a little bit of planning, there’s no reason why Mother’s Day in lockdown can’t be a super fun and memorable day. Think about it: snuggling in bed, nowhere to rush to, quality time with the kids. What more can you ask for? If you answered ‘spa day’, all you need is some out-of-the-box thinking, stocking the pantry and dropping a few hints!

How about brunch at Mom’s Café?

Think hand-drawn menus, your best crockery, some fresh flowers from the garden and head chef dad to pull it all together? Who doesn’t love freshly flipped flapjacks and a pot of tea?

Brunch is a great idea as it keeps everyone full till dinner, which means mom can put her feet up or even enjoy a sneaky afternoon nap. It’s a great time to surprise her with an at-home spa day. Put some tranquil music on, brush her hair and massage her feet while feeding her some decadent cake. Now that’s how you say spa-a-a-a-h. Or invite her outside for a sunny autumn picnic while she browses a craft market of homemade gifts. Guess what? Everything on sale costs just one kiss!

If you feel like an afternoon treat, put on a special high tea for mom, complete with mini sandwiches, scones and cream and her favourite cake. If you’re lucky, she just might save you a slice…Whatever you decide, SASKO has just the recipe to make you the Mother’s Day hero.

Show your mom care this Mother’s Day with these lockdown treats

Win a R1000 SASKO Voucher for Mother’s Day on Facebook

Whether she’s near or far, mom will always be in your heart🥰

What recipe reminds you of mom? Bake it, post it, share…

Posted by SASKO on Thursday, 7 May 2020


SASKO Smoked beef croque monsiuer

Preparation time:   20 Minutes

Cooking time: 5 Minutes            

Yield: 12 portions                       


  • 125ml milk
  • 5g thyme
  • 15g Sasko cake flour
  • 15g butter
  • 50g  Emmental cheese, grated
  • 50g Lancewood Mascarpone cheese
  • 5ml Dijon mustard
  • salt and pepper
  • 100g sliced smoked beef
  • 8 slices Sasko Low Gi Whole-wheat bread
  • 150g emental cheese
  • 80g butter


  1. Place milk and thyme into a saucepan and scald. Allow to infuse for 10 – 15 minutes.
  2. In a separate saucepan, melt butter over a low heat. Remove from heat and add flour. Stir until a thick paste is formed. Return to the heat and cool for 2 – 3 minutes. Slowly add infused milk, stirring all the time. Do not allow any lumps to form.
  3. Once all milk has been added, bring to the boil, stirring continuously. Cook for 2 – 3min. Add grated Emmental cheese, mascarpone and season with salt and pepper. Set aside.


  1. To make the sandwiches, spread the cooled cheese béchamel evenly onto 4 slices of bread. Top with sliced smoked beef and the remaining emental cheese.
  2. Melt the butter in a large frying and fry the sandwiches until golden brown and crispy.
  3. Cut into finger size pieces and serve warm.


Written by Marvin

Founder of many things but FoodBlogJHB FoodBlogCT, FoodBlogDBN being my biggest project to date. UCT marketing graduate, Star Wars geek and Arsenal & Dortmund supporter. That's me!

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