|Single Lady French Onion Soup|
3 white onions, thinly sliced
3 tablespoons butter
1 tablespoon garlic, minced or finely chopped
1 tablespoon thyme leaves
500ml beef stock
200ml red wine
3 tablespoons balsamic vinegar
salt and pepper
1 baguette, sliced
1 tablespoon butter
1 tablespoon dijon mustard
50g gruyere cheese, sliced
In a large frying pan, heat the butter, garlic and thyme until butter begins to sizzle.
Add the sliced onions and cook until beginning to soften, brown and caramelize.
Whilst the onions are softening, in a large stock pot, place the beef stock, wine and balsamic over medium heat heat. Bring to a simmer.
Add the onions to the stock pot.
Leave to simmer over medium to low heat for 15 minutes or until the red wine has cooked out and the onions are swollen with liquid.
Pre-heat an oven to 180C (350F).
On a lined baking tray, place the baguette slice.
Slather the slice with the butter, dijon and then top with Gruyere. (You can also add extra thyme leaves, salt and pepper).
Place in the oven and bake until the bread is browned, crisp and the Gruyere has melted.
Remove the soup from the heat, season to taste and ladle. Serve the Gruyere baguette within the soup.
|Pasta Pesto with Pistachios |
Pesto Sauce Ingredients
1 clove garlic
1/2 C basil leaves, washed and dried
1/4C broccoli, chopped
1/4 C olive oil
1/4 C shelled pistachios
1/4 grated parmesan cheese
salt and freshly ground pepper
red pepper flakes
1/4 lb penne
1 quart water
1 tsp salt
Instructions for Pesto Sauce:
Combine the basil, broccoli, garlic, and pistachios in a mini chopper. Slowly add the olive oil.
Scrape down the sides of the bowl and add the cheese, salt to taste and a generous grinding of black pepper.
Instructions for Pasta:
Bring the water to a boil. Once the water is boiling, add the salt and the pasta. Stir the pasta to keep it from sticking together. Cook for 8-10 minutes until al dente (firm, but not hard).
Once the pasta is cooked, drain it in a colander. Return the hot pasta to the saucepan, add the pesto, and stir to coat the pasta thoroughly.
Pour sauced pasta into a bowl and garnish with a pinch of red pepper flakes and fresh basil leaves.
|Spice-Rubbed Chicken with Israeli Couscous |
1/4 cup Israeli (pearl) couscous
1 clove garlic
Coarse salt and ground pepper
2 cups baby spinach
1 tbsp. sliced almonds
1 boneless chicken breast half
1 1/2 tsp. garam masala
1. In a small saucepan, heat 1/2 teaspoon oil over medium. Add couscous; cook, stirring, until lightly toasted, 1 to 2 minutes. Add 1/2 cup water and garlic; season with salt and pepper. Bring to a boil; cover, and reduce heat to low. Cook until liquid is almost absorbed, about 6 minutes. Add spinach, and cook until couscous is tender, 1 minute. Stir in almonds, and set aside.
2. Sprinkle chicken with garam masala; season with salt and pepper. In a small skillet over medium-low, heat remaining 2 teaspoons oil. Add chicken; cook until opaque throughout, 6 to 8 minutes per side. Slice chicken; serve with couscous.
|Beef with Pak Choi, Mushrooms and Noodles
75g Thin Rice Noodles
115g Quality Beef Sirloin
1 teaspoon Ground Cumin
1/2 Red Onion , finely sliced
1 Thumb-sized piece Fresh Ginger, peeled and finely sliced
1 Fresh Red Chilli, deseeded and finely sliced
1 Small Handful Shiitake and Oyster Mushrooms, brushed clean and torn up
200ml Organic Chicken Stock
1 Pak choi, quartered
Boil the kettle and soak the noodles in the boiling water according to the packet instructions. Meanwhile, rub the beef with olive oil, sprinkle with the cumin and a small pinch of salt and rub all over.
Place in a really hot frying pan and sear on all sides. Add the onion, ginger and chilli and cook for a couple of minutes, then add the mushrooms, stock and pak choi.
Drain the noodles and add them to the pan. Stir around, and correct the seasoning. Slice up the beef and serve the noodles and pak choi in a big bowl, with the beef slices on top. Pour over the broth from the pan.
|Peach Cobbler for One
1 cup (3.75 oz) diced peaches
1 tablespoon flour
2 tablespoon rolled oats
2 tablespoons brown sugar
2 teaspoons butter
1. Drain peaches and place in a ramekin.
2. Add flour and toss to coat.
3. Sprinkle oats and brown sugar over the top. Add salt.
4. Cut pieces of butter on top.
5. Bake at 350F for 15-20 minutes, until crust is brown.
Top with ice cream, if desired.