Healthy feet doesn’t mean only well groomed feet and manicured toe nails. Healthy feet means detoxification, which besides that gives rest and freshness to your legs, it also helps you to clear the organism from toxins. Your body can also be cleaned in a natural if you use the foot pads that are made from […]
Eton Mess
Eton Mess
2016-08-16 12:39:31
This delicious dessert is traditionally served at the annual cricket match between Eton and Harrow schools. It combines three of the world’s favorite dessert ingredient: fresh strawberries, cream and meringues.
One of the best things about Eton Mess is that it’s actually meant to look a mess! There’s no pressure on the host serving this dish. You can either make the meringues the day before for the best possible dish, or you can buy 6 large meringue shells if you do not have the time, in which case you can omit the egg whites and castor sugar from the ingredients below and ignore up to step 7.
Ingredients
- Strawberries 500 g
- Icing sugar 1 tbsp.
- Double whipping cream 500 ml
- Egg whites 3
- Castor sugar 180g
- Crème de cassis (optional) 1 splash
- Mint leaves and/or a little extra fruit for garnish
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Instructions
- Carefully separate the egg whites from the yolks.
- Pre-heat the oven to the lowest possible setting (110/120⁰C) and grease and line a good quality oven tray.
- In a clean bowl, whisk the egg whites until they form stiff peaks when the whisk is lifted out of the mixture.
- Add 2/3 of the sugar and continue whisking until the mixture is lovely and smooth. Then gradually add the remaining sugar and fold in gently.
- Spoon the meringue mixture directly onto the prepared baking tray. You will want six separate blobs of meringue mixture.
- Place the meringues in the oven for anything between 1 ½ to 2 hours. Remove them when they are almost dry, but still slightly chewy in the center. Cool them on a wire rack and when completely cool, store in an airtight container until you are ready to assemble the Eton Mess.
- Take half of your strawberries, chop them each in two and set them aside for later. Place the other half in a blender along with one tablespoon of icing sugar. Blend them together until they are completely liquid and pass the mixture through a sieve for strawberry coulis.
- To assemble the Eton Mess, whip the cream, and then break up the meringue into walnut-sized chunks. Blend these gently into the cream with the halved strawberries. Mix the crème de cassis (if you are using it) into the strawberry coulis and then drizzle 2/3 of the coulis into the mixture. Blend it in very gently. You are looking for a marbled effect.
- Divide the mixture into individual glass serving dishes. This looks particularly good in cocktail glasses if you have any. Drizzle the remaining 1/3 of coulis over the tops. If you have them then top it with a few mint leaves.
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Life & Cooking https://lifencooking.com/
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French Onion Soup
French Onion Soup
2016-08-09 11:17:18
French onion soup, known in France as “Gratinée des Halles” is a rich and warming meal-in-itself. It makes and ideal lunch on a chilly day. Even people who do not normally eat soup or onions usually love the taste and textures of this wonderful dish. The ingredients may appear simple, but during the cooking process they are completely transformed. The onions are very gently fried in butter, which means they take on an almost sweet caramel flavour. The soup is then topped with crusty French bread sprinkled with cheese, and grilled until the cheese is bubbling and golden.
The recipe originated in the soup kitchens around Les Halles marketplace in Paris. It became a classic, keeping the market traders warmed-up and satisfied, ready for a hard day’s work.
To make this dish a little more special, you can serve the soup in individual bowls with their own lids.
Ingredients
- Onions (peeled and finely chopped) 450 g
- Butter 2 tbsp
- Olive oil 1 tbsp
- Sugar 1 tsp
- Flour 1 tbsp
- Beef stock 800 ml
- Dry white wine 300 ml
- Salt
- Black pepper (freshly ground )
- Freshly crushed garlic 2 cloves
- Bay leaves 2
- Fresh thyme 1 sprig
- Gruyere or Emmenthal cheese (grated) 100 g
- Crusty French bread 8 slices
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
- Heat the butter and olive oil in a heavy-bottomed pan and when hot add the onions and crushed garlic cloves. Sprinkle on the sugar and gently fry for 10 minutes, stirring occasionally, until the onions begin to turn golden. Now cook very gently for a further 30 minutes, stirring frequently. It is important that that the onions do not stick to the base of the pan or burn.
- When the onions are soft enough to turn mushy when crushed, add the flour and stir in well. Pour in half of the white wine and use a wooden spoon to scrape any deposits of onion off the bottom of the pan. Then add the rest of the wine, the bay leaves and thyme, the beef stock and season generously with salt and freshly ground black pepper.
- Cover and simmer very gently for 1 hour.
- When the soup is ready, slice the French bread and grill the slices on one side only. Remove the bay leaves and thyme from the soup. Pour the soup into heat-proof serving bowls and place 2 slices of toasted baguette on the surface of each serving with the toasted side facing down. Top with the grated Swiss cheese and grill until the cheese is golden and bubbling. Serve immediately.
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Life & Cooking https://lifencooking.com/
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