Oh my word, have any of you been watching the new US drama Beauty and The Beast? I have fallen in love with it! I don’t think it’s out here yet, we stream all of our TV shows as we’re impatient and can’t be bothered to wait for stuff to come out here…!
It’s soooooo good! I’m almost up to date having watched 7 episodes in two evenings! Now, I love Disney movies, as a kid I’d come home from school and watch Sleeping Beauty every day. I was a little apprehensive when I read what it was about as I knew it wasn’t going to be like the Disney movie and I don’t like it when shows completely ruin something.
Yes it’s not like the Disney, it’s a cop drama, but there’s still a love story and I get so into it, I’m like “Oh noooooo” every time something bad happens. Vincent (the beast) saw Cat (the beauty) kiss someone else and I was devastated! I know, I’m sad. It’s just a TV show…
In other news, I had my presentation yesterday so I’ve finally finished my big project at Uni!! Wooooooo – I can stop having nightmares about the building! I only have 2 things left to finish off and then I’m free.
Until the next project starts…
Which also means, I can get back in my kitchen next week! I’m going to go crazy! I have no idea who is going to eat the twenty million things I’m going to make…. I’m going to see my parents on the 21st so I can make things for them, but I can’t take a hundred cakes round!
I got Jessica Segarra’s (of The Novice Chef Blog) cookbook, Mini Donuts, for Christmas. I’m sure you’ve all heard of it, I’ve already read through it about ten times and I absolutely can’t wait to start making things from it!
My house is going to be donut crazy.
Anyway, I still have a couple more days worth of Uni work before I can go crazy, so for now you’ll have to settle for French Onion Soup, which by the way is totally amazing, no it’s not a donut, but it’s so damn tasty. Add in some homemade croutons and a sprinkle of Gruyère and it’s just at another level.
Recipe adapted from The Soup Book by Sophie Grigson
Ingredients for the soup:
> 1 large, heaping tbsp of butter
> 1/2 tbsp oil
> 4 large onions
> 1/2 tsp sugar
> 1 and 1/2 pints of beef stock
> 2tbsp plain flour
> salt and pepper to taste
Ingredients for the Croutons:
> 2 slices of bread, sliced into 1/2 inch cubes.
> 2tsp oil
> 1-1 and 1/2 tbsp butter
> Grated Gruyère to garnish (optional)
> Slice all of you onions up thinly and then place the butter and oil in a large saucepan or wok over a medium heat.
> Once the oil is hot, add in the onions and sugar.
> Once the onions are soft, turn the heat down low and place a lid on the pan. Leave to cook for about 30 minutes until reduced right down and caramelised. Stir occasionally and don’t let them stick to the bottom of the pan.
> Add in the beef stock and flour and turn the heat up. Stir and bring to a boil for 5 minutes. Season to taste.
> Once boiled for 5 minutes, turn the heat back down and leave to simmer for 30 minutes until thickened. Stir occasionally, the flavours will really be enhanced after 30 minutes, it taste so rich!
> About 5 minutes before cooking time is up it’s time to make the croutons. Place the oil and butter in a large frying pan over a low heat.
> Add in the bread cubes and fry until golden brown, 5-7 minutes.
> To serve, ladle the soup into bowls, drop some croutons onto the top and then sprinkle with Gruyère. Then go and stuff your face because seriously it’s that good!
Entered into What’s Cooking Wednesday at Buns In My Oven, Thursday’s Treasures at Recipes For My Boys and Foodie Friends Friday