I’ve become completely hooked on the new US drama Beauty and The Beast — it’s not available locally yet, so like many of you I stream shows instead of waiting. I’ve watched seven episodes over a couple of evenings and I’m totally hooked. It’s very different from the Disney version — it’s a police drama with a central love story — but it draws you in and has me gasping every time something goes wrong. Vincent saw Cat kiss someone else and I was genuinely gutted. I know it’s just television, but I’m invested!
On a different note, I had my big presentation yesterday, so I’ve finally finished the main project at university. I’m relieved — no more nightmares about that building for now. I only have two small tasks left and then I’m free… until the next project begins.
Once I’m done, I can spend more time in the kitchen. I have plans to bake and cook lots of things and I’m already thinking about who will eat everything. I’ll be visiting my parents on the 21st, and I’m sure they’ll appreciate homemade treats, though not a hundred cakes at once!
I also received Jessica Segarra’s Mini Donuts cookbook (from The Novice Chef blog) for Christmas. I’ve read it through several times and I can’t wait to try the recipes — my house is going to be donut-crazy.
Until then, here’s a recipe I made recently: French Onion Soup. It’s not a donut, but it’s wonderfully comforting. Add homemade croutons and a sprinkle of Gruyère and it becomes something special.
Serves 2
Recipe adapted from The Soup Book by Sophie Grigson
Ingredients for the soup:
> 1 large heaping tablespoon butter
> 1/2 tablespoon oil
> 4 large onions
> 1/2 teaspoon sugar
> 1 1/2 pints beef stock
> 2 tablespoons plain flour
> Salt and pepper to taste
Ingredients for the croutons:
> 2 slices of bread, cut into 1/2 inch cubes
> 2 teaspoons oil
> 1–1 1/2 tablespoons butter
> Grated Gruyère to garnish (optional)
Method:
> Thinly slice all the onions. Place the butter and oil in a large saucepan or wok over medium heat.
> Once the oil is hot, add the onions and the sugar.
> When the onions begin to soften, reduce the heat to low, cover with a lid and cook for about 30 minutes until the onions are greatly reduced and caramelised. Stir occasionally and prevent them sticking to the pan.
> Add the beef stock and flour, increase the heat and bring the mixture to the boil, stirring continuously for 5 minutes. Season with salt and pepper to taste.
> After boiling for 5 minutes, reduce the heat and simmer for 30 minutes until the soup thickens and the flavours develop. Stir occasionally.
> About five minutes before the soup is finished, make the croutons. Warm the oil and butter in a frying pan over low heat.
> Add the bread cubes and fry until golden brown, about 5–7 minutes.
> To serve, ladle the soup into bowls, top with croutons and grate Gruyère over the top. Then enjoy — it’s seriously delicious.
Enjoy 🙂
Recipe shared for community cooking events and link-up collections.