Onion Soup 50g butter 1kg brown onions , thinly sliced 2 tbsp thyme , picked leaves beef stock 1.2 litres - PowerPoint PPT Presentation

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Onion Soup 50g butter 1kg brown onions , thinly sliced 2 tbsp thyme , picked leaves beef stock 1.2 litres PowerPoint Presentation
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Onion Soup 50g butter 1kg brown onions , thinly sliced 2 tbsp thyme , picked leaves beef stock 1.2 litres

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Onion Soup 50g butter 1kg brown onions , thinly sliced 2 tbsp thyme , picked leaves beef stock 1.2 litres
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Onion Soup 50g butter 1kg brown onions , thinly sliced 2 tbsp thyme , picked leaves beef stock 1.2 litres

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  1. Onion Soup 50g butter 1kg brown onions , thinly sliced 2 tbsp thyme , picked leaves beef stock 1.2 litres Heat the butter in a large pan and gently cook the onion and thyme until the onion is softened but not browned - about 20 minutes. Increase the heat slightly and cook for 15 minutes, until the onion becomes dark golden, sticky and caramelised, stirring now and again to stop it catching. Add the sherry and simmer for 2-3 minutes, then add the stock and bring to the boil. Simmer for 10 minutes.

  2. Croque Monsieur A croque monsieur (literally translated as “crunch mister”) is basically a grilled ham and cheese sandwich. The traditional sandwich uses gruyere cheese but any common cheese such as cheddar or swiss can be substituted. Add a fried egg on top for a croquemadame! Ingredients 2 slices of any kind of bread Ham slices Grated cheese Butter Preparation Butter one side of each piece of bread. Place one piece of bread on a medium hot frying pan butter side down. Add your cheese on the bread, then ham, then your 2nd piece of bread butter side up. Sprinkle a little bit of cheese on the top. Let grill until toasty and flip over to toast the other side.

  3. Brioche French Toast 4 eggs 8 tbsp milk 2 tbsp caster sugar 2 drops of vanilla extract 8 thick slices brioche from a loaf butter for frying Mix together the eggs, milk, sugar and vanilla extract until the sugar has dissolved. Dip the bread in the egg mix so it is thoroughly coated. Fry slices in the butter until golden brown on both sides.

  4. Madeleines 100g plain flour , plus extra for dusting ½ tsp baking powder 1 tsp ground ginger 75g caster sugar 2 eggs 1 tsp vanilla extract 90g unsalted butter , melted plus extra for buttering 1 tbsp icing sugar Method Sift the flour, baking powder and ground ginger together with a pinch of salt. Whisk the sugar and eggs with electric beaters until they are thick and fluffy. Gently fold in the flour mix and vanilla. Fold in the butter. Cover the surface of the mix with clingfilm and chill for 30 minutes. Heat the oven to 200C/fan 180C/gas 6. Butter 12 ordinary madeleine tins or 36 mini ones and dust with flour. Fill each with a large blob of mixture (1 heaped tbsp for a large mould). Bake for 10 minutes (minis will need 6) or until risen, golden and springy. Tap the tin to loosen and tip out. Dust with icing sugar and serve warm.

  5. Equipment Chopping boards Frying pan Soup pan Knives Mixing bowls Microwave Cooker Sieve Electric Beaters Scales Clingfilm Bun tin Flat baking trays Measuring jug