I always love old classics and this is a favourite of “Bistro cooking”, the sort of no-fuss, hearty and comforting cooking you might find in a true Parisian Bistrot. I know there are less and less of those haunts in Paris nowadays but they are worth seeking out. This soup reminds me of late night suppers after a play or a dance in Paris… It was a perfect student days pick-me up and it was served at my own wedding to give strength to the dancers around midnight – with this, most of us managed to last until 6am on the dance-floor!
(This serves about four bowls. You can easily freeze it too if you are doing it for yourselves.)
- Roscof onions, 5 to 6 ( a lovely pink onion from Brittany)
- Garlic cloves, 2
- Ghee or butter, 2 Tbsp
- Grape or date syrup, 2 Tbsp
- Chicken stock cube, 1
- Bay leaf and “bouquet garni” to flavour
- Water, 500 ml
- Cider, 200 ml
Peel the onions and garlic and chop it all together in a food processor- this will save lots of tears!
Melt the onions in a large saucepan with the ghee or butter. Leave to melt on low heat for about 20 minutes, watching closedly in order to avoid burning the bottom.
Add two spoonfuls of grape or date syrup – a little fruit sugar is needed to counteract the bitterness of the onions. I use grape molasse for its lovely spicy taste. I source it from Middle Eastern shops.
Add the chicken stock (made of one cube and 500ml water) and the bay leaves and bouquet garni. If you prefer, replace with a bunch of thyme and tarragon.
Herbs should play a big role in our spring cooking: they give it seasonal flavour, awaken the senses and have anti-viral properties.
Reduce and simmer for another 30 minutes.
The soup should be thick and golden. Add salt and pepper to taste, just before serving.
Beautiful Roscoff pink onions
I serve this with a thick brown toast, brushed with garlic and spread with olive oil. It is also nice with melted cheese on toast. Dip in and enjoy!
This is health in a bowl. A perfect Friday supper after a couple of drinks down the pub! Onion soup is strengthening and good for recovery; the reason it is usually served at midnight during late parties in France is because it clears the head and gives you a nice boost before heading home…
Today London feels like the gateway to summer! 24 degrees and rising!..
For breakfast, I whipped up those delicious waffles. Maybe it is the sunshine outside or my impending trip to Spain soon but I felt like giving the kids and I a particularly fruity breakfast and here it is.Those are made with skinny buttermilk so they are lighter and more virtuous than ever! plus covered in fresh fruit, they can definitely count towards your 5-a-day… Or is it 7 these days?!
This made 8 generous waffles.
- 4 eggs
- Self-raising flour 250g (I used light brown flour)
- Butter 125g (I used English butter – with salt)
- Buttermilk 280ml
- Vanilla sugar, 2 large spoonfuls
(I make my own vanilla sugar by putting a split vanilla bean into a jar full of caster sugar.)
In a large bowl, work the butter and sugar until fluffy and creamy.
Split your egg whites from their yolk. Then, add the yolks one by one to the mix. Use an electric whisk for that and add the cream and flour, bit by bit. It should be creamy not lumpy.
Clean your hand whisk to beat the egg whites to a stiff consistency, adding a pinch of salt to help start it. They must make peaks when you pull out the blades but don’t overdo it! Carefully fold the whites into the mix with a wooden spatula. You now have a gloriously plump batter, soft as a pillow.
Warm the waffle iron or the electric maker and drop a large spoonful of batter in the centre. Bake until crisp and brown.
Those waffles are lighter and just as gorgeous as my previous recipe with full fat cream. This is the perfect version for a bit of spring clean – but with a smack of indulgence!
Try them with a dash of maple syrup in the morning or just with fresh fruit and a dollop of rich yogurt anytime of the day. They taste so delicious they hardly need the extra sugar so pile them high with fresh fruit -or fruit purée- and have them guilt-free.
Used light whipped cream no sugar
In any case, guilt is a useless negative emotion and probably worse for you than the indulgent food you might be having, so just enjoy and forego the guilt – next time you might balance this out!
Just remember that enjoying a stress-free treat is very good for your mood and therefore good for your health: you will appreciate it better, certainly digest it better and maybe feel contented for longer! No-one can be virtuous all the time… Not even Gwyneth!..
Spring is here!